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Coilia mystus Maillard peptide with memory improvement function as well as preparation method and application of coilia mystus Maillard peptide

A technology for the beauty of anchovies and improving memory, which is applied to the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of low added value, achieve low production costs, high protein recovery, and remove fishy smell.

Active Publication Date: 2016-01-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country mainly sells anchovies in cans, and the products are exported to Southeast Asia, Europe and the United States, and are deeply loved by consumers. However, the added value of canned products is low, and these high-quality marine protein resources have not been utilized to the greatest extent.

Method used

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  • Coilia mystus Maillard peptide with memory improvement function as well as preparation method and application of coilia mystus Maillard peptide
  • Coilia mystus Maillard peptide with memory improvement function as well as preparation method and application of coilia mystus Maillard peptide
  • Coilia mystus Maillard peptide with memory improvement function as well as preparation method and application of coilia mystus Maillard peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] An anchovy mailard peptide with memory-improving effect and a preparation method thereof, comprising the following steps:

[0054] (1) Remove the head and viscera of anchovies, clean them, and put them into a meat blender to make minced meat;

[0055] (2) Add water twice the mass of minced meat, add 0.25% papain and 0.25% Alcalase 2.4L of minced fish mass, and then heat-preserve and hydrolyze at 60°C. After enzymatic hydrolysis for 6 hours, heat at 95°C for 15 minutes to inactivate the enzyme and cool Then centrifuge at 3500r / min for 10min, collect the supernatant, and obtain anchovy protein enzymatic hydrolyzate;

[0056] (3) Add ribose with 1.0% protein content to the anchovy protein enzymatic hydrolyzate, react at 90° C. for 2 h, and then cool to room temperature to obtain anchovy Maillard reaction liquid.

[0057] (4) The anchovy Maillard reaction solution was concentrated to a solid content of 40% by vacuum concentration; and the anchovy Maillard peptide 1 was obt...

Embodiment 2

[0060] An anchovy mailard peptide with memory-improving effect and a preparation method thereof, comprising the following steps:

[0061] (1) Remove the head and viscera of anchovies, clean them, and put them into a blender to make meat paste;

[0062] (2) Add water of 1 times the mass of the minced meat, add 0.27% papain, 0.27% trypsin and 0.27% hydrolyzate of the minced meat, enzymolyze at 55°C for 8h, then heat at 95°C for 15min to inactivate the enzyme, After cooling, centrifuge at 3500r / min for 10min, collect the supernatant, and obtain anchovy protein enzymatic hydrolyzate;

[0063] (3) Add xylose with 2.0% protein content to the anchovy protein hydrolyzate, react at 100° C. for 1.5 h, and then cool to room temperature to obtain anchovy Maillard reaction liquid.

[0064] (4) The anchovy Maillard reaction solution was concentrated to a solid content of 30% by vacuum concentration; and the anchovy Maillard peptide 2 was obtained by spray drying.

[0065] When the concent...

Embodiment 3

[0067] An anchovy mailard peptide with memory-improving effect and a preparation method thereof, comprising the following steps:

[0068] (1) Remove the head and viscera of anchovies, clean them, and put them into a blender to make meat paste;

[0069] (2) Add water 3 times the mass of minced meat, add 0.33% papain, 0.50% trypsin and 0.17% hydrolyzate of the minced meat, enzymolyze at 45°C for 10h, then heat at 95°C for 15min to inactivate the enzyme, After cooling, centrifuge at 3500r / min for 10min, collect the supernatant, and obtain anchovy protein enzymatic hydrolyzate;

[0070] (3) Add glucose with 3.0% protein content to the anchovy protein hydrolyzate, react at 110° C. for 1.0 h, and then cool to room temperature to obtain anchovy Maillard reaction liquid.

[0071] (4) The anchovy Maillard reaction solution was concentrated to a solid content of 50% by vacuum concentration; the anchovy Maillard peptide 3 was obtained by spray drying.

[0072] When the concentration of...

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Abstract

The invention discloses a coilia mystus Maillard peptide with a memory improvement function as well as a preparation method and an application of the coilia mystus Maillard peptide. The method comprises following steps: coilia mystus is minced into meat paste, water is added for mixing, protease is added for enzymolysis, and an obtained supernatant is a coilia mystus enzymatic hydrolysis solution; reducing sugar is added to the enzymatic hydrolysis solution and reacts at the temperature of 90-110 DEG C for 1-2 h, a product is taken out and cooled, and coilia mystus Maillard reaction solution is obtained; the coilia mystus Maillard reaction solution is subjected to vacuum concentration and spray drying, and the coilia mystus Maillard peptide is obtained. The biological enzymolysis technology is firstly adopted to release protein peptide with the memory improvement function in coilia mystus protein to the greatest extent, and then the biological efficacy of the protein peptide is further improved through the Maillard reaction. Meanwhile, the Maillard reaction can also improve the flavor of enzymatic hydrolysates, remove fishy smell of marine products and produce pleasant fragrance.

Description

technical field [0001] The invention relates to an anchovy mailard peptide with the effect of improving memory, a preparation method and application thereof. Background technique [0002] The rapid development of modern society has brought about economic growth and convenience in life, but at the same time, it has also brought pressure to people. When people are in a high-stress environment for a long time, memory decay or neurological damage will occur. In addition, the natural aging of the human body, brain trauma, and brain degenerative diseases can also cause memory loss. Studies have shown that memory decline or degeneration is related to lesions in the hippocampus, neurotransmitter reduction, and synaptic lesions. In addition, oxidative stress and inflammatory damage in the central nervous system (Central nervous system, CNS) will increase with age, leading to many age-related neurodegenerative diseases, such as Alzheimer's disease, Parker's disease, etc. Kinson's di...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/14C07K2/00A23L33/18A61K38/01A61P25/00
Inventor 赵谋明赵甜甜苏国万赵容钟赵强忠
Owner SOUTH CHINA UNIV OF TECH
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