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Determination method for digestion rate of pepsin and application of determination method

A technology of pepsin and determination method, which is applied in the field of determination of pepsin digestibility, achieves the effects of saving time, shortening the experimental period, and reducing types

Inactive Publication Date: 2018-02-27
GUANGZHOU AONONG BIOTECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on the country’s determination of the pepsin digestibility of fish meal is not yet clear, at present everyone has a slightly different method for the determination of the pepsin digestibility of fish meal, so it is necessary to introduce an accurate and simple method for the determination of the pepsin digestibility of fish meal

Method used

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  • Determination method for digestion rate of pepsin and application of determination method
  • Determination method for digestion rate of pepsin and application of determination method
  • Determination method for digestion rate of pepsin and application of determination method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Take the same fishmeal sample and divide it into the first sample and the second sample. Rinse and degrease the first sample and the second sample with ether for a total of three times, each time rinsing with 8 mL of ether per 1 g of the first sample or the second sample. Wherein, the weighed amount of the second sample is 0.7 g.

[0042] Weigh 0.2998g of the first sample after degreasing, and measure the crude protein content according to the determination method of crude protein content in "GB / T 6432" to obtain the crude protein content of the first sample.

[0043] The degreased second sample was hydrolyzed with pepsin solution for 18 hours at 42°C. The ratio of the second sample to the pepsin solution was 150 mL:0.9 g, and the pepsin concentration in the pepsin solution was 18 IU / mL.

[0044] The second sample after enzymolysis was separated for 12 minutes at a speed of 3800 r / min to obtain a residue. Wash the above residue with water at 42°C, and conduct a self-...

Embodiment 2

[0047] Take the same fishmeal sample and pulverize it to 0.6 mm, and then divide it into a first sample and a second sample. Rinse and degrease the first sample and the second sample with ether for a total of three times, each time using 12 mL of ether for every 1 g of the first sample or the second sample. Wherein, the weighed amount of the second sample is 1.1 g.

[0048] Weigh 0.3002g of the first sample after degreasing, and measure the crude protein content according to the determination method of crude protein content in "GB / T 6432" to obtain the crude protein content of the first sample.

[0049] The second sample after degreasing was enzymatically hydrolyzed with pepsin solution for 14 hours in a constant temperature shaker at 48° C. with a rotation speed of 180 r / min. The ratio of the second sample to the pepsin solution was 150 mL:1 g, and the pepsin concentration in the pepsin solution was 22 IU / mL.

[0050] The second sample after enzymolysis was separated for 8 ...

Embodiment 3

[0053] Take the same fishmeal sample and pulverize it to 1mm, and then divide it into the first sample and the second sample. Rinse and degrease the first sample and the second sample with ether for a total of three times, each time using 10 mL of petroleum ether for every 1 g of the first sample or the second sample. Wherein, the weighed amount of the second sample is 0.9 g.

[0054] Weigh 0.3000g of the first sample after degreasing, and measure the crude protein content according to the determination method of crude protein content in "GB / T 6432" to obtain the crude protein content of the first sample.

[0055] The second sample after degreasing was enzymatically hydrolyzed with pepsin solution for 16 hours in a constant temperature shaker at 45° C. with a rotation speed of 220 r / min. The ratio of the second sample to the pepsin solution was 150 mL:0.95 g, and the concentration of pepsin in the pepsin solution was 20 IU / mL.

[0056] The second sample after enzymolysis was...

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Abstract

The invention relates to a determination method for the digestion rate of pepsin and application of the determination method and belongs to the technical field of detection of chemical components. Themethod comprises the following steps: dividing the same sample into a first test sample and a second test sample; after degreasing the first test sample, determining the content of crude protein; degreasing the second test sample, carrying out enzymolysis on the pepsin and centrifuging; after washing, obtaining residues; determining the content of the crude protein in the residues. The digestionrate of the pepsin is calculated according to the following formula: the digestion rate is equal to (the content of the crude protein in the first test sample-the content of the crude protein in the second test sample) / the content of the crude protein in the first test sample*100 percent. The content of the crude protein is measured in percentage by mass. The determination method is efficient andconvenient to operate; the variety of used reagents is few and the source is wide; a result determined by the determination method has good repeatability and is accurate and effective. The method is used for determining the digestion rate of the pepsin and can realize batch treatment; the efficiency is improved and the cost is saved.

Description

technical field [0001] The invention relates to the technical field of detection of chemical components, and in particular to a method for measuring the digestibility of pepsin and its application. Background technique [0002] In recent years, the determination methods of digestibility have received widespread attention. The main determination methods include digestive juice determination, digestive enzyme extraction, intestinal isolation, indicator and isotope labeling. Among them, the pepsin assay is widely used in fishmeal and other animal protein feeds because of its advantages of rapidity, simplicity, and good stability. At present, the indicators for evaluating the quality of fishmeal mainly include sensory, crude protein, crude fat, water, salt, ash and hygiene indicators, etc., but it is difficult to fully evaluate the real quality of fishmeal with only these indicators, especially it cannot reflect the fishmeal that can be contaminated by livestock. The amount of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/37
CPCC12Q1/37G01N2333/96477
Inventor 王少青张书金傅兴震杨伟春吴有林周通李盛优李品宁
Owner GUANGZHOU AONONG BIOTECH
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