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Preparation method of giant salamander maillard peptide with antioxidant activity

A technology of antioxidant activity and Maillard peptide, which is applied in the fields of peptide preparation methods, chemical instruments and methods, organic chemistry, etc., can solve the problems of ignoring the development potential of giant salamander, and achieve high hydrolysis speed and oxidation resistance. Strong and safe effect

Active Publication Date: 2019-02-26
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned inventions are only simple processing and collocation of the giant salamander, ignoring the development potential of the giant salamander's own efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of giant salamander Maillard peptide

[0034] (1) Raw material pretreatment: remove the outer skin and fat tissue of giant salamander muscle, cut into small pieces of about 3 cm, add 4 times of water, boil for 20 minutes and cool.

[0035] (2) Enzymolysis: After cooling, add compound protease equivalent to 2% of giant salamander muscle mass, the compound ratio is neutral protease: pineapple enzyme: flavor protease = 5:1:10, enzymolysis at 55°C for 6 hours to obtain giant salamander muscle Enzymolysis solution, its degree of hydrolysis is 24.8%.

[0036] (3) Enzyme inactivation: heat and boil the enzymatic hydrolysis solution for about 15 minutes to inactivate the enzyme, then cool to room temperature.

[0037] (4) Filtration: Filter the enzymatic hydrolysis solution after deactivation with filter paper, centrifuge at 4000r / min for 20min, microfiltration with 0.5um microporous membrane, and ultrafiltration with 2000 relative molecular weight...

specific Embodiment approach 2

[0043] A kind of preparation method of giant salamander Maillard peptide

[0044] (1) Raw material pretreatment: remove the outer skin and fat tissue of the giant salamander muscle, cut into small pieces of about 3 cm, add 5 times of water, boil for 20 minutes and cool.

[0045] (2) Enzymolysis: after cooling, add compound protease equivalent to 3% of giant salamander muscle mass, the compound ratio is neutral protease: pineapple enzyme: flavor protease = 5:2:13, enzymolysis at 55°C for 6 hours to obtain giant salamander muscle Enzymolysis solution, the degree of hydrolysis is 24.1%.

[0046] (3) Enzyme inactivation: Heat and boil the enzymatic hydrolysis solution for about 10 minutes to inactivate the enzyme, then cool to room temperature.

[0047] (4) Filtration: Filter the enzymolysis solution after deactivation with filter paper, centrifuge at 4000r / min for 20min, microfiltration with 0.5um microporous membrane, and ultrafiltration with 2000 relative molecular weight pore...

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PUM

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Abstract

The invention discloses a preparation method of giant salamander maillard peptide with antioxidant activity. The preparation method is characterized by comprising the following steps: taking giant salamander muscle as a raw material, and carrying out slicing and high-temperature and high-pressure cooking with clear water; cooling and adding compound protease for enzymolysis to obtain enzymatic hydrolysate of giant salamander polypeptide; after boiling and enzyme deactivation are carried out, filtering, centrifuging, and carrying out micro-filtration and ultrafiltration concentration to obtainsmall molecular weight polypeptide enzymatic hydrolysate; adding a polysaccharide solution and carrying out heating reaction to obtain a giant salamander maillard peptide solution; carrying out ultrafiltration interception to obtain maillard peptide with relative molecular weight greater than 5000, and performing spray drying or freeze-drying on the maillard peptide to obtain the giant salamandermaillard peptide with relatively high antioxidant activity.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to the field of preparation of Maillard peptide with antioxidant activity, which is made from giant salamander. Background technique [0002] The giant salamander is the largest and most precious amphibian in existence in the world. Its muscle protein is a high-quality protein with high essential amino acid content and good composition ratio, which fully meets the human body's demand model. Its nutritional value is far superior to that of abalone, bird's nest, shark's fin and soft-shelled turtle. Giant salamander muscle protein is rich in 18 kinds of amino acids, of which 6 kinds of flavor amino acids account for 42.77% of the total amino acids, 8 kinds of essential amino acids account for 40.72% of the total amino acids, and the ratio of essential amino acids to non-essential amino acids is 68.68%. Artificial breeding is becoming more and more mature...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
CPCC12P21/06C07K1/34
Inventor 冉旭王泽奇青维胡廷曾里杨双盼
Owner SICHUAN UNIV
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