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Method for preparing sea cucumber fucoidan and sea cucumber glycoprotein

A technology of fucoidan sulfate and glycoprotein, applied in the field of separation and purification, can solve the problems of large consumption of raw materials, high cost, complicated extraction process, etc. Effect

Inactive Publication Date: 2016-06-22
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Sea cucumber glycoprotein is also one of the main active substances in the body wall of sea cucumbers. A large number of studies have shown that glycoproteins extracted from marine organisms have significant physiological activities such as anti-tumor and improving immunity. There are few reports. There have been studies on the extraction of sea cucumber fucoidan sulfate, but most of the extraction methods are expensive, the extraction process is complicated, and the consumption of raw materials is large. The same batch of raw materials is used to separate and purify sea cucumber fucoidan sulfate at the same time. and sea cucumber glycoprotein method but no

Method used

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  • Method for preparing sea cucumber fucoidan and sea cucumber glycoprotein
  • Method for preparing sea cucumber fucoidan and sea cucumber glycoprotein
  • Method for preparing sea cucumber fucoidan and sea cucumber glycoprotein

Examples

Experimental program
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Effect test

Embodiment 1

[0036] (1) Pretreatment. Dried Haitian melons are soaked in water at 30°C for 24 hours, washed off the surface and body of silt and silt, chopped into chunks, dried in a 40°C oven to constant weight, crushed to 60 mesh particles, and made Haitian melon dry powder, sealed and dried for future use.

[0037] (2) Enzymatic hydrolysis. Add 100g of Haitian melon dry powder into purified water, the ratio of solid to liquid is 1:50 (W / W), adjust the pH to 7.0 with alkali, add 0.4g of trypsin and 0.2g of alkaline protease, and keep warm and vibrate in a water bath for enzymolysis at 50°C 3 hours; adjust the pH to 6.8 with acid, add 0.3g papain, 0.1g neutral protease and 0.1g flavor protease at 50°C, keep warm and vibrate in a water bath for 3 hours; ), centrifuged (6000rpm, 20°C), and the enzymolysis supernatant (460ml) was taken.

[0038] (3) Removal of protein in the enzymatic hydrolysis solution. Add 115ml of protein precipitant Ⅰ (a mixture of chloroform and n-butanol, the mixi...

Embodiment 2

[0044] (1) Pretreatment. Dried Haitian melons are soaked in water at 50°C for 36 hours, washed off the surface and body of silt and silt, chopped into chunks, dried in a 50°C oven to constant weight, crushed to 80 mesh particles, and made Haitian melon dry powder, sealed and dried for future use.

[0045] (2) Enzymatic hydrolysis. Add 100g of Haitian melon dry powder into purified water, the ratio of solid to liquid is 1:60 (W / W), adjust the pH to 7.5 with alkali, add 1.0g of trypsin and 0.5g of alkaline protease, and enzymolyze in a water bath with heat preservation and shaking at 55°C 2 hours; adjust the pH to 6.0 with acid, add 0.6g papain, 0.2g neutral protease and 0.2g flavor protease at 55°C, keep warm and vibrate in a water bath for 3 hours; ), perform centrifugation (6000rpm, 20°C), and take the enzymatic hydrolysis supernatant (about 560ml).

[0046] (3) Removal of protein in the enzymatic hydrolysis solution. Add 112ml of protein precipitant Ⅰ (a mixture of chlor...

Embodiment 3

[0052] (1) Pretreatment. Dried Haitian melons are soaked in water at 40°C for 30 hours, washed the body surface and the sediment and silt in the body, chopped into pieces, placed in a 45°C oven, dried to constant weight, crushed to 70 mesh particles, and made Haitian melon dry powder, sealed and dried for future use.

[0053] (2) Enzymatic hydrolysis. Add 100g of Haitian melon dry powder into purified water, the ratio of solid to liquid is 1:55 (W / W), adjust the pH to 8.0 with alkali, add 2.0g of trypsin and 1.0g of alkaline protease, and keep warm at 60°C for enzymolysis in a water bath 3 hours; adjust the pH to 5.5 with acid, add 0.9g papain, 0.3g neutral protease and 0.3g flavor protease at 60°C, keep warm and vibrate in a water bath for 3 hours; ), perform centrifugation (6000rpm, 20°C), and take the enzymatic hydrolysis supernatant (about 506ml).

[0054] (3) Removal of protein in the enzymatic hydrolysis solution. Add 85ml of protein precipitant Ⅰ (a mixture of chlor...

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Abstract

The invention provides a method for preparing sea cucumber fucoidan and sea cucumber glycoprotein. According to the method, acaudina molpadioides serves as the raw material, a mild stepped enzymolysis processing method is mainly adopted, an ultrafiltration membrane is utilized to separate out a mixture of crude polysaccharide and glycoprotein, then separation, purification and preparation of the sea cucumber fucoidan and the sea cucumber glycoprotein are achieved through a Q-Sepharose-F-F ion exchange column and an Sephadex G-150 sephadex column, a prepared sea cucumber fucoidan product is fawn, and the sea cucumber glycoprotein is faint yellow. According to the method, a co-production method is adopted, main ingredients such as polysaccharide and glycoprotein in the acaudina molpadioides can be prepared in a jointed mode, emission of waste is reduced in the extraction process, and production cost is lowered.

Description

Technical field: [0001] The invention relates to a preparation method of sea cucumber fucoidan sulfate and sea cucumber glycoprotein, belonging to the technical field of separation and purification. Background technique [0002] Sea cucumbers (seacucumber, holothurians) belong to the phylum Echinodermata ( Echinodermata ) Sea Cucumber ( Holothurioider ) wooden shield hands ( Aspidochirota )biology. There are about 900 kinds of sea cucumbers in the world, and there are about 140 kinds in my country, among which there are about 40 kinds available for consumption. Nisseng, black milk ginseng, sea cucumber, rough sea cucumber, square column pentagonal ginseng, sea sweet potato, etc. Sea cucumber has extremely high nutritional value and has been widely eaten as a traditional tonic since ancient times. [0003] As a traditional seafood treasure, sea cucumber has high nutritional value and rich physiological activity. In recent years, with the rapid growth of public consump...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P19/04C07K14/435C07K1/36C07K1/34C07K1/18C07K1/16C08B37/00
CPCC07K14/43504C08B37/0003C12P19/04C12P21/005C12P21/06
Inventor 陈发河吴光斌冯俊
Owner JIMEI UNIV
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