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Preparation method of abalone's viscus protein peptide antioxidant

An abalone viscera and antioxidant technology, which is applied in the field of preparation of abalone visceral protein peptide antioxidants, can solve the problems of poor stability of antioxidant peptides, prone to denaturation reaction and the like, and achieves good stability, strong antioxidant activity and remarkable effect. Effect

Inactive Publication Date: 2015-11-25
JIANGSU ZHENYU ENVIRONMENTAL PROTECTION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main technical problem to be solved by the present invention is that the application of chemical antioxidants is relatively limited at present, so substances with significant antioxidant activity are extracted from various plants and animal tissues, but the extracted antioxidant peptides are stable and stable. In view of the disadvantages of relatively poor sex resistance, highly prone to denaturation reaction under high temperature and humid conditions, which affect the application, a preparation method of abalone visceral protein peptide antioxidant is provided. Finally, soak in hot water to increase the speed of centrifugation and dialysis to obtain the anti-oxidation titanium powder of abalone viscera, then fully mix and dissolve it with sodium alginate and add it to calcium chloride drop by drop to form gel balls to coat protein peptides , and finally vacuum dried to obtain a kind of abalone visceral protein peptide antioxidant

Method used

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Examples

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Comparison scheme
Effect test

example 1

[0020] First, take the abalone viscera left by the seafood processing factory, soak and rinse with deionized water for 3 times, then put it in a water bath, heat up to 70℃, remove the visceral epidermis fat by water heat, and then take the preliminary defatted abalone The viscera was transferred into a tissue pulverizer for pulverization; then 50g of the pulverized abalone viscera was put into a 1L beaker, and 300 mL of sodium carbonate solution with a mass concentration of 6% was added, stirred with a glass rod for 10 minutes, and filtered to obtain the abalone viscera slurry. Continue to use Rinse with 1:1 isopropanol aqueous solution for 4 hours to further remove the fat between the abalone visceral tissues; then, the above-mentioned defatted abalone visceral slurry is soaked in 200 mL of sodium chloride solution with a mass concentration of 4% on a shaker. Shake the reaction for 12 hours to remove the impurities in the abalone viscera; then weigh 20g of the abalone viscera s...

example 2

[0023] First take the abalone viscera left by the seafood processing factory, soak and rinse with deionized water for 4 times, then put it in a water bath, heat up to 75℃, and remove the visceral epidermis fat by water heat. The water bath time is 1.5h, and then the preliminary degreased Move the abalone viscera into a tissue pulverizer for pulverization; then take 80g of the pulverized abalone viscera into a 1L beaker, add 350mL of sodium carbonate solution with a mass concentration of 6.5%, stir with a glass rod for 13 minutes and filter to obtain a slurry of abalone viscera, continue Rinse with isopropanol aqueous solution with a volume ratio of 1:1 for 4.5 hours to further remove the fat between the abalone visceral tissues; then soak the above-mentioned defatted abalone visceral slurry with 250 mL of sodium chloride solution with a mass concentration of 5%. Shake the reaction for 20 hours to remove the impurities in the abalone viscera; then weigh 25g of the abalone viscera...

example 3

[0026] First take the abalone viscera left by the seafood processing factory, soak and rinse it in deionized water for 5 times, then put it in a water bath, heat it to 80℃, remove the visceral epidermis fat by water heat, and then take the preliminary defatted abalone The viscera was moved into a tissue pulverizer for pulverization; then 100g of the pulverized abalone viscera was put into a 1L beaker, 400 mL of sodium carbonate solution with a mass concentration of 7% was added, stirred with a glass rod for 15 minutes, and then filtered to obtain the abalone viscera slurry. Continue to use Rinse with 1:1 isopropanol aqueous solution for 5 hours to further remove the fat between the abalone visceral tissues; then, the above-mentioned defatted abalone visceral slurry is soaked in 300 mL of sodium chloride solution with a mass concentration of 6%, and shaker Shake the reaction for 24 hours to remove the impurities in the abalone viscera; then weigh 30g of the abalone viscera slurry...

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Abstract

The invention discloses a preparation method of an abalone's viscus protein peptide antioxidant and belongs to the technical field of deep processing of products and comprehensive utilization of by-products. According to the method, abalone's viscera are used as raw materials, after degreasing and deproteinization treatment, abalone's viscus antioxidant titanium powder is obtained through hot-water extraction, high-speed centrifugation and dialysis and then fully mixed with and dissolved in sodium alginate, the mixture is dropwise added to calcium chloride, gel beads are formed and cover protein peptide, and finally, the abalone's viscus protein peptide antioxidant is obtained through vacuum drying. Examples prove that the prepared antioxidant is safe, free of toxic and side effects, better in stability and high in antioxidant activity, cannot change properties under high temperature and humid conditions, has significant effects when being applied to preservation of meat foods and can prolong more than 80% of the shelf life of meat.

Description

Technical field [0001] The invention discloses a preparation method of an abalone visceral protein peptide antioxidant, which belongs to the technical field of deep processing of products and comprehensive utilization of by-products. Background technique [0002] In recent years, due to the unsafety of chemical antioxidant additives and food safety considerations, the application of chemical antioxidant additives such as BHA, BHT and TBHQ has been greatly restricted. Therefore, the development of natural food antioxidants with high efficiency and low toxicity has become a research hotspot. [0003] At present, substances with significant antioxidant activity have been extracted from various plant and animal tissues, such as tea polyphenols in tea, isoflavones in soybeans, polysaccharides in wolfberry, and other substances. Existing studies have found that Natural peptides also have significant antioxidant activity, such as abalone. Abalone, the most commonly used refers to a prim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/30C07K1/14
Inventor 李振宇林大伟张帆
Owner JIANGSU ZHENYU ENVIRONMENTAL PROTECTION TECH
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