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Preparation method for fish protein antioxidant peptide

An anti-oxidation peptide and fish protein technology, applied in the preparation method of peptide, chemical equipment and method, peptide, etc., can solve the problems of complex process, high cost, expensive raw materials, etc., and achieve good water solubility, balanced composition, and slight color yellow effect

Inactive Publication Date: 2014-07-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main problems encountered in the existing methods for preparing protein oxidized peptides are that the raw materials are relatively expensive, and the second is that the method of enzymatic hydrolysis is not only complicated in process, but also high in cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Adjust the fish juice to pH 3.0, add sodium alginate to make the concentration of sodium alginate 0.16%, stir to fully react, let stand for 30 minutes, and drain the bottom sediment. Take the supernatant, filter it with a membrane with a molecular weight cut-off of 100,000, 50,000, 3,000, and 1,000, with a flow rate of 0.1 m / s and a pressure of 2 bar, and measure the DPPH free radical scavenging ability of peptides with different molecular weights, which are 19%, 25%, and 29%, 67%. Peptides with a molecular weight between 1000 and 3000 are collected, and the concentrated fish protein antioxidant peptide is dried by spray drying. The inlet temperature was set at 170°C and the outlet temperature was 70°C.

Embodiment 2

[0024] Adjust the fish juice to pH 4.0, add sodium alginate to make the concentration of sodium alginate 0.05%, stir to fully react, let stand for 30 minutes, and drain the bottom sediment. The supernatant was taken and purified by ultrafiltration membranes with molecular weight cut-offs of 10000, 5000, 3000, and 1000, with an ultrafiltration pressure of 2 bar and a flow rate of 0.3 m / s. The DPPH free radical scavenging ability of different peptides was determined to be 19%, 25%, 29%, and 67%, respectively. Peptides with a molecular weight of 1000-3000 were collected, and the concentrated fish protein antioxidant peptide was dried by spray drying. The inlet temperature is set to 160°C and the outlet temperature is 80°C.

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Abstract

The invention discloses a preparation method for a fish protein antioxidant peptide. The preparation method comprises a step of flocculating macromolecular proteins in fish extract by sodium alginate, a step of purifying and concentrating the clear liquid obtained after flocculating by ultrafiltration membranes with different truncation molecular weights, and measuring the DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging rates of peptide fragments with different molecular weights, and a step of spray-drying the peptide fragment with the highest DPPH free radical scavenging rate obtained after purifying and concentrating, an inlet temperature being 150-170 DEG C, and an outlet temperature being 60-80 DEG C. The fish protein antioxidant peptide prepared by the method disclosed by the invention is slightly yellow in colour, good in water solubility, high in antioxidant activity, capable of effectively scavenging free radicals, and capable of achieving a DPPH free radical scavenging rate of 67%, thus representing the superiority thereof in antioxidant activity.

Description

technical field [0001] The invention relates to the preparation of a natural antioxidant peptide, in particular to the preparation of fish protein natural antioxidant peptide with high antioxidant activity by using waste fish juice as raw material. Background technique [0002] In the process of fishmeal processing, every ton of fishmeal produced produces 2-3 tons of fish juice. The protein content in fish juice is as high as 8%, and the essential amino acids are complete, with high nutritional value. However, the salt content in fish juice is high. If it is directly concentrated and dried, and added to fish meal, the salt content will exceed the standard and affect the quality of fish meal. If membrane desalination is directly applied, membrane fouling will be serious. Therefore, fish juice has always been a major problem for the fishmeal industry. [0003] The main problems encountered in the existing methods for preparing protein oxidized peptides are that the raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/34
Inventor 金青哲郝亚南刘利格谢丹沈金华王兴国
Owner JIANGNAN UNIV
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