Squid-sourced active peptide

Abstract

The invention discloses squid-sourced active peptide. The amount-of-substance ratio of branched-chain amino acid to aromatic amino acid in the active peptide is (28-32):1, and the active peptide has the average molecular weight of 1.1-3 kDa. A preparation method of the active peptide comprises the following steps: enzymolyzing squid protein powder by using neutral protease and flavourzyme, performing ultrafiltration during enzymolysis, adding modified activated carbon into an ultrafiltrate for decolorizing to obtain a clear filtrate, performing nanofiltration on the clear filtrate to obtain aconcentrated polypeptide solution, and performing gel column chromatography and RP-HPLC purification on the concentrated polypeptide solution to obtain the squid-sourced active peptide. The squid-sourced active peptide has the beneficial effects as follows: the squid-sourced active peptide is relatively white in color, free of bitter peptide and relatively high in sensory acceptance and has relatively strong antioxidant activity, high purity and high yield; the preparation method has the advantages of low investment, simple operation, a good protein degrading effect and high yield, is easy inindustrial scale production and has a good application value and a good market potential.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a squid active polypeptide. Background technique [0002] Squid, although it is customary to call them fish, is actually not a fish, but a mollusk that lives in the ocean. Squid belongs to Molluscs, Cephalopoda, Calamariidae, commonly known as calamari. The body color is pale, the body is conical, the head is big, with light brown spots, and there are 10 tentacles in front. They often swim in groups in the ocean about 20 meters deep. It is often active in the middle and upper layers of shallow seas, with a vertical movement range of more than 100 meters. The meat is tender and the flavor is similar to abalone, but the price is very low, so it is called "poor man's abalone". Westerners call squid "devil fish" because of its dark and volatile skin; Spaniards eat more squid, and they process squid into canned food with different flavors, squid soy sauce, squid rings, etc.; Americans ...

AI Technical Summary

Problems solved by technology

Existing enzymatic hydrolysis technologies focus on controlling the initial reaction conditions such as substrate concentration, temperature, pH, and enzyme dosage. However, as the enzymolysis reaction proceeds, the substrate concentration and pH change, resulting in collagen polypeptide enzymes The hydrolysis process has complex, cumbersome, and difficult-to-control problems. Therefore, it is difficult to effectively control the changes in these conditions during the reaction process in the existing technology. In order to control the production of bitter peptides, this restricts the deep processing and application of squid to a certain extent.