Antibacterial peptide derived from anchovy cooking waste liquid and antibacterial peptide separation method
A separation method and antibacterial peptide technology, applied in the field of antibacterial peptides and their separation, can solve problems such as interfering with the binding of cell membranes and target peptides, and achieve the effects of simplifying targeted separation steps and reducing production costs
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[0025] The present invention will be further described below in conjunction with the embodiments of the accompanying drawings.
[0026] 1) The cooking waste liquid of kun fish was concentrated to 1 / 10 of the original volume by rotary steaming, and hydrolyzed for 6 hours with the complex protease Protamex (0.02 enzyme / g crude protein) at pH 6.5 and temperature 55±2°C. , boiled at 100°C for 10min to inactivate the enzyme, then rapidly cooled to room temperature; centrifuged at 8000g for 20min to take the supernatant, pre-frozen in -86°C ultra-low temperature refrigerator for 6h, and then vacuum freeze-dried (-55°C, 0.2mBar), After freeze-drying, the anchovy cooking waste liquid was concentrated and then hydrolyzed, which was stored at -20°C for future use;
[0027] 2) The hydrolyzate after concentrating the cooking waste liquid of kun fish is made into 10mg / ml aqueous solution with ultrapure water, and its relative molecular weight distribution is measured by high performa...
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