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Process for preparing antioxidant peptides from pinctada martensii by adopting fermentation method

A technology of Pinctada martensii and anti-oxidant polypeptides, which is applied in the direction of fermentation, peptides, and the functions of food ingredients, etc., can solve the problems of high cost, achieve low production costs, simple methods, and promote health effects

Inactive Publication Date: 2016-08-03
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microbial fermentation method is used to prepare anti-oxidant polypeptide from Pinctada martensii, which overcomes the problem of high cost of traditional enzymatic method, and also has the characteristics of easy control of preparation conditions, low cost and good flavor of fermentation products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 Preparation of Pinctada martensii Antioxidant Polypeptides by Fermentation

[0044] 1. A preparation method of Pinctada martensii antioxidant polypeptide

[0045] (1) Pretreatment of Pinctada martensii: Clean the Pinctada martensii, remove the shell and take the whole viscera, then remove the foot silk, drain the meat and dry it in a drying oven (50°C, 48h). After drying, it is prepared into powder with a pounding machine to obtain Pinctada martensii powder, which is put into a desiccator for subsequent use.

[0046] (2) Strain activation: inoculate the Bacillus subtilis preserved in the laboratory on the agar medium for activation, and inoculate the activated Bacillus subtilis into the liquid medium for expansion culture. The culture condition is 37°C, 8h, shaking Speed ​​110rpm.

[0047](3) Inoculation fermentation: inoculate the activated Bacillus subtilis on the fermentation medium with an inoculation amount of 8%, and ferment for 33 hours at an initial...

Embodiment 2

[0054] Example 2 Preparation of Pinctada martensii Antioxidant Polypeptides by Fermentation

[0055] 1. A preparation method of Pinctada martensii antioxidant polypeptide

[0056] (1) Pretreatment of Pinctada martensii: Clean the Pinctada martensii, remove the shell and take the whole viscera, then remove the foot silk, drain the meat and dry it in a drying oven (dry at 40°C for 60 hours). After drying, it is prepared into powder with a pounding machine to obtain pearl oyster shellfish powder, which is put into a desiccator for subsequent use.

[0057] (2) Strain activation: Inoculate the Bacillus subtilis preserved in the laboratory on the agar medium for activation, and inoculate the activated Bacillus subtilis into the liquid medium for expansion culture. The culture conditions are 30°C, 100rpm and cultivate for 10h .

[0058] (3) Inoculation fermentation: inoculate the activated Bacillus subtilis on the fermentation medium with an inoculation amount of 5%, and ferment ...

Embodiment 3

[0065] Example 3 Preparation of Pinctada martensii Antioxidant Polypeptides by Fermentation

[0066] 1. A preparation method of Pinctada martensii antioxidant polypeptide

[0067] (1) Pretreatment of Pinctada martensii: Clean the Pinctada martensii, remove the shell and take the whole viscera, then remove the silk, drain the meat and dry it in a drying oven (dry at 60°C for 36 hours). After drying, it is prepared into powder with a pounding machine to obtain pearl oyster shellfish powder, which is put into a desiccator for subsequent use.

[0068] (2) Strain activation: Inoculate the Bacillus subtilis preserved in our laboratory on the agar medium for activation, and inoculate the activated Bacillus subtilis into the liquid medium for expansion culture. The culture conditions are 38°C and 120rpm for 6 hours. .

[0069] (3) Inoculation fermentation: Inoculate the activated Bacillus subtilis on the fermentation medium with an inoculation amount of 10%, and ferment for 36 hou...

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Abstract

The invention discloses a process for preparing antioxidant peptides from pinctada martensii by adopting a fermentation method. The process comprises the following steps: firstly, pretreating pinctada martensii into dry powder, secondly, inoculating microorganism strains for fermented cultivation, and performing concentration and spray drying on supernate of fermentation liquor to obtain a pinctada martensii antioxidant peptide product. By the adoption of the microorganism fermentation method for preparing the antioxidant peptides from the pinctada martensii, the problem that a conventional enzyme method is high in cost is solved; meanwhile, the process has the characteristics of easy control over preparation conditions, low cost and good flavor of fermentation products; furthermore, the pinctada martensii is subjected to deep processing to obtain the antioxidant peptides, so that a great signification for the development of the aquatic product industry and improvement of the additional value of the pinctada martensii can be achieved; meanwhile, the obtained antioxidant peptides are nutrient and healthy, and achieve a certain effect of promoting the health of social residents.

Description

technical field [0001] The invention belongs to the technical field of food processing and nutrition. More specifically, it relates to a process for preparing antioxidative polypeptides from Pinctada martensii by fermentation. Background technique [0002] Pearl oyster martensii, also known as Hepu pearl oyster, is an important marine cultured shellfish and the main mother oyster for producing pearls. It is the main shellfish for cultivating southern pearls. Pearl oyster is cultured in large quantities mainly for the production of pearls. Shells can be made into nacre powder, which can be used as a substitute for pearls for medicine and cosmetics. Shells are also good raw materials for shell carving. Shellfish is a delicacy. Pinctada martensii contains 17 kinds of amino acids, of which essential amino acids (Lys, Thr, Phe, Val, Leu, Ile, Met) account for 32.0% of the total amino acid content, and flavor amino acids (Arg, Ala, Gly, Asp , Glu) accounted for 56.2% of the to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C07K2/00A23L33/18C12R1/125
CPCC12P21/00A23V2002/00A23V2200/30A23V2250/55
Inventor 胡小军江敏王标诗
Owner LINGNAN NORMAL UNIV
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