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Preparation method of high antioxidant activity fish collagen polypeptide

A technology of oxidative activity and fish collagen, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., can solve the problems that the products are difficult to meet the expectations of consumers, and the antioxidant activity of fish collagen is not available. Antioxidant activity, high safety, and the effect of improving the degree of absorption

Active Publication Date: 2017-07-07
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current fish collagen peptide market is relatively chaotic and has been questioned by many consumers. The main reason is that the antioxidant activity of fish collagen is uneven, and many products are difficult to meet consumer expectations. Therefore, increasing the market value of fish collagen peptides Antioxidant activity is one of the research directions of collagen peptide product research and development workers

Method used

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  • Preparation method of high antioxidant activity fish collagen polypeptide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. The first Maillard reaction between fish gelatin and lactose

[0028] (1) Preparation of fish gelatin solution: Dissolve fish gelatin in a 50°C water bath with 100 mM disodium hydrogen phosphate-sodium dihydrogen phosphate buffer (pH 7.4) to prepare a 150 mg / ml fish gelatin solution;

[0029] (2) Mixing fish gelatin and lactose: add lactose to the fish gelatin solution at a mass ratio of 1:1, and mix for 30 min.

[0030] (3) The first step of Maillard reaction: put the mixed fish gelatin and lactose solution in a blast drying oven, set the reaction temperature to 60°C, and the reaction time to 10 h.

[0031] 2. The second-step Maillard reaction between fish gelatin and lactose

[0032] The second Maillard reaction of fish gelatin and lactose is carried out in a microwave oven, which is divided into two stages. The first stage is to place the reacted fish gelatin-lactose mixture in the blast drying oven in the microwave oven, and set the reaction time to 4 min, the ...

Embodiment 2

[0042] 1. The first Maillard reaction between fish gelatin and lactose

[0043] (1) Preparation of fish gelatin solution: Dissolve fish gelatin in a 60°C water bath with 50 mM disodium hydrogen phosphate-sodium dihydrogen phosphate buffer (pH 7.4) to prepare a 150 mg / ml fish gelatin solution;

[0044] (2) Mixing fish gelatin and lactose: add lactose to the fish gelatin solution at a mass ratio of 1:2, and mix for 30 min.

[0045] (3) The first step of Maillard reaction: the mixed fish gelatin and lactose solution were placed in a blast drying oven, the reaction temperature was set at 50 °C, and the reaction time was 12 h.

[0046] 2. The second-step Maillard reaction between fish gelatin and lactose

[0047] The second Maillard reaction of fish gelatin and lactose is carried out in a microwave oven, which is divided into two stages. The first stage is to place the reacted fish gelatin-lactose mixture in the blast drying oven in the microwave oven, and set the reaction time to...

Embodiment 3

[0057] 1. The first Maillard reaction between fish gelatin and lactose

[0058] (1) Preparation of fish gelatin solution: Dissolve fish gelatin in a 55 °C water bath with 100 mM disodium hydrogen phosphate-sodium dihydrogen phosphate buffer (pH 8.0) to prepare a 160 mg / ml fish gelatin solution;

[0059] (2) Mixing of fish gelatin and lactose: add lactose to the fish gelatin solution at a mass ratio of 1:1, and mix for 20 min.

[0060] (3) The first step of Maillard reaction: the mixed fish gelatin and lactose solution were placed in a blast drying oven, the reaction temperature was set at 70 °C, and the reaction time was 6 h.

[0061] 2. The second-step Maillard reaction between fish gelatin and lactose

[0062] The second Maillard reaction of fish gelatin and lactose is carried out in a microwave oven, which is divided into two stages. The first stage is to place the reacted fish gelatin-lactose mixture in the blast drying oven in the microwave oven, and set the reaction time ...

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Abstract

The invention relates to a preparation method of high antioxidant activity fish collagen polypeptide. The preparation method comprises the following steps: placing a fish gelatin-lactose mixed solution in an air dry oven, performing primary Maillard reaction, then enabling the fish gelatin-lactose to further have Maillard reaction by utilizing sectional microwave treatment, removing the unreacted lactose by virtue of an ultra-filtration technology, performing enzymolysis by utilizing pepsin and pancreatin, and spray drying to prepare high antioxidant activity fish collagen polypeptide powder. Double effect for removing moisture and facilitating the Maillard reaction of the fish gelatin-lactose mixture under the sectional microwave treatment; the antioxidant activity of the fish collagen polypeptide can be effectively improved, fewer top-grade glycosylation products are produced, and the safety of the fish collagen polypeptide is high; and the absorption degree of people with an insufficient gastroenteric function for the high antioxidant activity fish collagen polypeptide can be greatly increased.

Description

technical field [0001] The invention relates to a technology for preparing fish collagen polypeptide with high antioxidant activity by utilizing Maillard reaction, microwave technology and protease enzymolysis technology, and belongs to the field of collagen active peptide preparation. Background technique [0002] Collagen peptides have a variety of functional properties, such as anti-oxidation, anti-tumor, anti-bacterial, lowering blood pressure, etc., and are often used as base materials in the health care product industry. Among them, the antioxidant activity and green safety characteristics of fish collagen peptides make it favored by more and more women and elderly consumers. However, the current fish collagen peptide market is relatively chaotic and has been questioned by many consumers. The main reason is that the antioxidant activity of fish collagen is uneven, and many products are difficult to meet consumer expectations. Therefore, increasing the market value of f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/78C07K1/107C12P21/06
CPCC07K14/78C12P21/06
Inventor 沙小梅涂宗财胡姿姿李鑫黄涛唐平平庞娟娟
Owner JIANGXI NORMAL UNIV
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