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Preparation method of sea cucumber antioxidant chelating peptide with high heat stability

A technology with high thermal stability and oxidative chelation, applied in the field of peptides, can solve the problems of unstudied antioxidant activity and thermal stability, undetermined thermal stability, low thermal stability of peptides, etc., to achieve strong antioxidant activity and thermal stability The effect of high stability and simplification of the purification process

Inactive Publication Date: 2019-02-19
SHENGTIAN FUQING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent "A Sea Cucumber Antioxidant Polypeptide" (publication number CN104356201A) discloses a specific sea cucumber antioxidative polypeptide obtained by enzymatic hydrolysis of acidic proteases using sea cucumber meat or sea cucumber visceral protein as raw material. Provided a preparation method of sea cucumber antioxidant peptide and studied its antioxidant activity, but did not determine its thermal stability, it can be considered that it has the same low thermal stability as peptides prepared by traditional methods
The invention patent "An Octopus Calcium Chelating Protein Peptide and Its Preparation Method" (publication number CN105273059B) discloses a specific peptide that uses octopus protein as raw material, hydrolyzes it with alkaline protease and flavor protease, and then separates and purifies it. metal Ca chelating peptide, the invention only provides a preparation method for chelating calpain peptide, but does not study its antioxidant activity and thermal stability

Method used

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  • Preparation method of sea cucumber antioxidant chelating peptide with high heat stability
  • Preparation method of sea cucumber antioxidant chelating peptide with high heat stability
  • Preparation method of sea cucumber antioxidant chelating peptide with high heat stability

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Embodiment 1

[0041] A preparation method of high thermal stability sea cucumber antioxidant chelating peptide, comprising the following steps:

[0042] S1: Preparation of sea cucumber protein powder: Wash sea cucumber viscera 7 times, extract with alcohol for 2 hours, extraction pH 6.8, extraction temperature 65°C, weight ratio of sea cucumber viscera to alcohol 1:5; after extraction, 10000× g centrifuged for 15 minutes, collected the supernatant, filtered, concentrated and freeze-dried to obtain sea cucumber protein powder.

[0043] S2: Sea cucumber protein-xylose complex preparation: the sea cucumber protein powder obtained in S1 is prepared into a sea cucumber visceral protein solution with a concentration of 0.10 mol / L, and the sea cucumber visceral protein solution is mixed with 0.10 mol / L xylose solution by volume Mixed at a ratio of 1:3, charged with supercritical CO 2 The reaction chamber of the device is used for Maillard reaction, the reaction conditions are: pressure 50MPa, tem...

Embodiment 2

[0051] A preparation method of high thermal stability sea cucumber antioxidant chelating peptide, comprising the following steps:

[0052] S1: Preparation of sea cucumber protein powder: wash the internal organs of sea cucumber for 3 times, extract with alcohol for 3 hours, the extraction pH is 7.0, the extraction temperature is 50°C, the weight ratio of sea cucumber internal organs to alcohol is 1:6; after extraction, 20000× g centrifuged for 20 minutes, the supernatant was collected, filtered, concentrated and freeze-dried to obtain sea cucumber protein powder.

[0053] S2: Sea cucumber protein-xylose complex preparation: the sea cucumber protein powder obtained in S1 was prepared into a sea cucumber visceral protein solution with a concentration of 0.08mol / L, and the sea cucumber visceral protein solution was mixed with 0.08mol / L xylose solution by volume 1:1 mixing ratio, charged with supercritical CO 2 The reaction chamber of the device is used for Maillard reaction. The...

Embodiment 3

[0060] A preparation method of high thermal stability sea cucumber antioxidant chelating peptide, comprising the following steps:

[0061] S1: Preparation of sea cucumber protein powder: Wash sea cucumber viscera 5 times, extract with alcohol for 1.5 hours, extraction pH 7.3, extraction temperature 60°C, weight ratio of sea cucumber viscera to alcohol 1:4; after extraction, 30000 ×g centrifugation for 25 minutes, the supernatant was collected, filtered, concentrated and freeze-dried to obtain sea cucumber protein powder.

[0062] S2: Sea cucumber protein-xylose complex preparation: the sea cucumber protein powder obtained in S1 was prepared into a sea cucumber visceral protein solution with a concentration of 0.12mol / L, and the sea cucumber visceral protein solution was mixed with 0.12mol / L xylose solution by volume Mixed at a ratio of 1:2, charged with supercritical CO 2 The reaction chamber of the device is used for Maillard reaction, the reaction conditions are: pressure 4...

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Abstract

The invention relates to the field of polypeptides, in particular to a preparation method of a sea cucumber antioxidant chelating peptide with high heat stability. A complex formed by sea cucumber protein and polysaccharide is sequentially subjected to hydrolase enzymolysis and metal ion chelation to obtain the sea cucumber antioxidant chelating peptide. The complex is formed through a Maillard reaction between the sea cucumber protein and polysaccharide. The sea cucumber protein and polysaccharide are subjected to the Maillard reaction under supercritical CO2. The reaction conditions are thatthe pressure is 40-60 MPa, the temperature is 140-160 DEG C, and the reaction time is 15-25 min. The sea cucumber antioxidant chelating peptide prepared by means of the method has high heat stabilityand high antioxidant activity.

Description

technical field [0001] The invention relates to the field of polypeptides, in particular to a preparation method of a sea cucumber antioxidant chelating peptide with high thermal stability. Background technique [0002] Sea cucumber is an important marine invertebrate with a history of more than 50 million years. It is mainly distributed in the temperate and tropical regions of the world, with the largest variety and largest resource in the Indian Ocean and Western Pacific. There are more than 1,100 kinds of sea cucumbers in the world, and there are about 140 kinds in my country. There are more than 40 kinds of edible sea cucumbers in the world, and there are about 20 kinds in my country. They belong to 3 orders and 4 families. Among them, the sea cucumber (Stichopus japonicus) produced in the Bohai Sea and the Yellow Sea has the highest nutritional value and is the most valuable sea cucumber in the world. It is known as "the crown of ginseng". ". Since ancient times, sea cu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/107
CPCC12P21/06C07K1/107C07K1/1077Y02P20/54
Inventor 施蓬曾红亮胡正红王锦锋张怡郑宝东
Owner SHENGTIAN FUQING FOOD
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