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Active peptide with oil oxidation resisting function, preparation method of active peptide and application of active peptide

An anti-grease and active peptide technology, which is applied in the field of plant-derived bioactive peptides, can solve the problems of anti-oxidation peptides that cannot resist oxidation of oils, and achieve the effects of prolonging food shelf life, strong activity, and enhancing stability

Active Publication Date: 2019-05-24
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that the antioxidant peptides in the prior art cannot be used for oil antioxidant

Method used

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  • Active peptide with oil oxidation resisting function, preparation method of active peptide and application of active peptide
  • Active peptide with oil oxidation resisting function, preparation method of active peptide and application of active peptide
  • Active peptide with oil oxidation resisting function, preparation method of active peptide and application of active peptide

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preparation example Construction

[0063] ②Preparation of serine standard solution: 50mg of serine was dissolved in 500mL of deionized water (0.9516meqv / L);

[0064] ③ Preparation of sample solution: Dilute the enzymatic hydrolysis supernatant 5 to 50 times with deionized water (so that the measured absorbance is between 0.2 and 0.8), and mix well;

[0065] ④Standard measurement: Add 400 μL of serine standard solution into a stoppered test tube containing 3 mL of OPA reagent, shake well, react accurately at room temperature for 2 minutes, and then measure its absorbance at 340 nm with a UV spectrophotometer;

[0066] ⑤ Blank measurement: Add 400 μL deionized water to a stoppered test tube containing 3 mL of OPA reagent, shake well, react accurately at room temperature for 2 minutes, and then measure its absorbance at 340 nm;

[0067] ⑥Sample detection: Add 3 mL of OPA reagent to 400 μL of the sample to be tested and mix well, let it stand at room temperature for 2 minutes, and then measure its absorbance at 340...

Embodiment 1

[0098] Example 1 Preparation of Black Bean Anti-fat Oxidation Peptide AOP1

[0099] Black soybeans are rich in hydrophobic amino acids, and its hydrophobic amino acid ratio is as high as 45%. Peptides containing hydrophobic amino acids are more likely to react with fat-soluble substances, and hydrophobic amino acids increase the solubility of peptides in oil systems, so black soybeans are selected as raw materials .

[0100] (1) Protein extraction: the black soybean powder after oil extraction was resuspended in deionized water at 1:8 (w / v, g / mL, the same below), stirred for 60 minutes, and the pH was adjusted to about 8.0 with 0.015M NaOH, Stir for 2h, centrifuge at 8000rpm for 15min, take the supernatant and adjust to pH 4.5 with 2M HCl, centrifuge at 8000rpm for about 15min to precipitate the protein, resuspend in deionized water and use 0.015MNaOH to adjust the pH back to neutral, and finally freeze-dry Black soybean protein can be obtained;

[0101] (2) Infrared pretrea...

Embodiment 2

[0110] Example 2 Preparation of mung bean anti-lipid oxidation peptide AOP2

[0111] (1) Protein extraction: defatted mung bean powder was resuspended in deionized water at 1:8 (w / v), stirred for 60 minutes, adjusted to about 9.0 with 0.015M NaOH, stirred for 2 hours, centrifuged at 8000rpm for 15 minutes, and taken After clearing, adjust the pH to about 4.0 with 2M HCl, centrifuge at 8000rpm for about 15min to precipitate the protein, resuspend in deionized water, adjust the pH back to neutral with 0.015M NaOH, and finally freeze-dry to obtain mung bean protein;

[0112] (2) Infrared pretreatment: subject the freeze-dried mung bean protein powder to infrared heating treatment at a temperature of 100°C for 20 minutes;

[0113] (3) Proteolysis: Take the protein powder obtained in step (2), add deionized water in a ratio of 1:10 (w / v), shake and mix, adjust the pH of the solution to about 7.0, preheat to 55°C and keep it warm for 10 minutes, Add the selected bromelain (concentr...

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Abstract

The invention discloses an active peptide with an oil oxidation resisting function, a preparation method of the active peptide and an application of the active peptide, and belongs to the technical field of plant-derived biological active peptides. Oil processing by-products, namely, oil crops after oil extraction serve as raw materials, the oil oxidation resisting peptide with the functional characteristics of removing DPPH, chelating metal ions, inhibiting lipid peroxidation, prolonging plant oil oxidation induction time, enhancing emulsion stability and the like is prepared by the steps ofprotein extraction, infrared pretreatment, proteolysis, freeze-drying, lipotropic portion extraction, vacuum concentration, drying and the like, can serve as a natural antioxidant, is applied to storage and preservation of oil and other oil-containing food, solves the problems of product deterioration and harmful product generation caused by oil oxidation and prolongs food shelf life. The method has great practical significance and social significance for restraining oil oxidation, guaranteeing food safety and promoting technical progress.

Description

technical field [0001] The invention belongs to the technical field of plant-derived bioactive peptides, and in particular relates to an active peptide with an anti-oil oxidation function, a preparation method and application thereof. Background technique [0002] Oil plays a very important role in people's daily life and in the chemical industry, and with the continuous improvement of edible oil production and processing technology, the application range of oil has become more and more extensive. As one of the main raw materials in the food industry, its quality and antioxidant stability directly affect the quality of food. With the continuous improvement of people's lives, the requirements for food quality are also increasing. Therefore, it is very important to deeply understand and understand the oxidation process of oil, and to research and develop methods to continue the oxidation of oil. [0003] In recent years, antioxidant peptides have attracted much attention as ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/14C07K1/30C11B5/00
CPCC11B5/00C12P21/06C12N9/50C07K14/415C07K1/30
Inventor 刘元法郑召君李嘉欣李进伟徐勇将
Owner JIANGNAN UNIV
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