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Fish anti-oxidation active peptide and preparation method thereof

A technology for antioxidant active peptides and fish meat, which is applied to the preparation of fish meat antioxidant active peptides and the field of fish meat antioxidant active peptides, can solve problems such as no discovery, achieve good antioxidant function, easy industrialized production, and simple preparation methods. Effect

Inactive Publication Date: 2014-12-03
BINZHOU WANJIA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After searching, there is no report on the preparation of an antioxidant peptide with the amino acid sequence Asn-Trp-Asp-Asp-Met using alkaline protease using fish meat as raw material

Method used

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  • Fish anti-oxidation active peptide and preparation method thereof
  • Fish anti-oxidation active peptide and preparation method thereof
  • Fish anti-oxidation active peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of Antioxidant Active Peptides of Silver Carp Meat

[0035] Proceed as follows:

[0036] (1), wash 100 grams of silver carp meat, beat the fish meat with a beater to obtain fish meat pulp; then add 200 grams of water 2.0 times the weight of fish meat to the fish meat slurry, bathe in water at 90 ° C for 20 minutes, and then use The dispersing homogenizer was homogenized at 12000 rpm for 2 minutes to obtain 300 grams of fish slurry.

[0037] (2) Use 1mol / L NaOH or HCl to adjust the pH of the fish slurry in step (1) to 8.0, adjust the temperature to 50°C, and then add alkaline protease Alcalase according to the ratio of alkaline protease to fish mass ratio of 1:100 2.4 L (Novozymes) 1 g, hydrolyzed at 50°C for 2 hours, then incubated at 95°C for 3 minutes, cooled to room temperature; centrifuged at 5000g for 15 minutes, and collected the supernatant.

[0038](3), utilizing the ceramic membrane that aperture is 3000 Daltons carries out ultrafiltrati...

Embodiment 2

[0041] Example 2 Preparation of Antioxidant Active Peptides from Silver Carp Meat

[0042] Proceed as follows:

[0043] (1), wash 300 grams of silver carp meat, beat the fish meat with a beater to obtain fish meat pulp; then add 600 grams of water 2.0 times the weight of fish meat to the fish meat slurry, bathe in water at 85 ° C for 20 minutes, and then use The dispersing homogenizer was homogenized at 12000 rpm for 2 minutes to obtain 900 grams of fish slurry.

[0044] (2) Use 1mol / L NaOH or HCl to adjust the pH of the fish slurry in step (1) to 7.0, adjust the temperature to 55°C, and then add 2.4L of alkaline protease Alcalase according to the mass ratio of alkaline protease to fish meat at 1:150 2 g, digested at 55°C for 1 hour, then incubated at 95°C for 4 minutes, cooled to room temperature; centrifuged at 5000g for 15 minutes, and collected the supernatant.

[0045] (3), utilize the ceramic membrane that pore diameter is 3000 Daltons to carry out ultrafiltration to t...

Embodiment 3

[0048] Example 3 Preparation of Antioxidant Active Peptides of Silver Carp Meat

[0049] Proceed as follows:

[0050] (1), wash 1000 grams of fish meat, beat the fish meat with a beater to obtain fish meat paste; then add 2000 grams of water 2.0 times the weight of fish meat to the fish meat paste, bathe in water at 90 ° C for 15 minutes, and use a dispersing homogenizer The machine was homogenized at 12000rpm for 2min to obtain 3000 grams of fish slurry.

[0051] (2) Use 1mol / L NaOH or HCl to adjust the adjustment step (1) The pH of the fish slurry is 8.0, the temperature is adjusted to 57°C, and then the alkaline protease and fish meat mass ratio is 1:200, and the alkaline protease Alcalase is added 2.4L of 5 grams was digested at 57°C for 2 hours, then incubated at 95°C for 5 minutes, cooled to room temperature; centrifuged at 5000g for 15 minutes, and the supernatant was collected.

[0052] (3), utilize the ceramic membrane that pore diameter is 3000 Daltons to carry out...

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Abstract

The invention discloses a fish anti-oxidation active peptide which belongs to the field of processing of aquatic foods and has an amino acid sequence of Asn-Trp-Asp-Asp-Met. The peptide can be artificially synthesized and can also be prepared from fish which is taken as a raw material. The preparation comprises the steps of preparing the fish into fish slurry, then performing enzymolysis with an alkaline protease, centrifuging and taking supernatant fluid; performing ultrafiltration on the supernatant fluid by utilizing a ceramic membrane with the bore diameter of 3000 Daltons, performing Sephadex G-25 gel separation and collecting a second elution peak; further purifying by high performance liquid chromatography; finally concentrating, freezing and drying. The fish anti-oxidation active peptide disclosed by the invention has a good anti-oxidation function and high capability of clearing DPPH free radicals of above 90%; secondly, the fish anti-oxidation active peptide disclosed by the invention is a product obtained by performing enzymolysis on a natural product as a raw material with the food-grade alkaline protease and is safe and non-toxic; the preparation method disclosed by the invention is simple, and the problem that an existing anti-oxidant polypeptide is difficult to realize industrial production.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to a fish anti-oxidation active peptide produced from fish meat and a preparation method of the fish anti-oxidation active peptide. Background technique [0002] The protein is hydrolyzed to obtain a polypeptide, which changes the structure of the protein and exposes the active functional groups in the hydrophobic region. With the cleavage of the peptide bond, the free amino acid increases, which can provide a source of protons or electrons and maintain a high oxidation-reduction potential. It has the ability to scavenge active free radicals, scavenge peroxynitrite and inhibit the occurrence of lipid peroxidation, so that the antioxidant activity of antioxidant peptides can be improved. Oxidation is an important metabolic process for aerobic organisms, especially vertebrates and humans, but it leads to the formation of free radicals. Reactive oxygen radicals (ROS)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/06C07K1/34C07K1/20C07K1/16C12P21/06A23L1/305A61K8/64A61Q19/08
Inventor 罗永康徐萍王智刘鹏
Owner BINZHOU WANJIA BIOTECH
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