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Preparation, separation, purification and identification method of cucurbita pepo seed oxidation resisting peptide

An antioxidant peptide, separation and purification technology, which is applied in the preparation method of peptide, chemical instrument and method, material separation, etc. The effect of less component loss

Inactive Publication Date: 2020-07-31
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is no report on the preparation, separation, purification and identification of pumpkin seed antioxidant peptides

Method used

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  • Preparation, separation, purification and identification method of cucurbita pepo seed oxidation resisting peptide
  • Preparation, separation, purification and identification method of cucurbita pepo seed oxidation resisting peptide
  • Preparation, separation, purification and identification method of cucurbita pepo seed oxidation resisting peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A method for the preparation, separation, purification and identification of pumpkin seed antioxidant peptides, the specific steps are as follows figure 1 Shown:

[0041] (1) Pumpkin seeds are cleaned, ground into fine powder, passed through an 80-mesh sieve, and stored in a desiccator for subsequent use;

[0042] (2) The solid-liquid ratio of pumpkin seed powder and water is 1:7. After ultrasonication for 30 minutes at a power of 25 kHz, a compound protease with a mass ratio of pumpkin seed powder of 2.0% is added, and the enzyme is hydrolyzed at 56°C for 2.2 hours in a system with a pH of 7.4. After inactivating the enzyme at 100°C for 10 minutes, cool to room temperature (25°C), centrifuge at 4000r / min for 15 minutes, and dry the product after removing the oil layer to become pumpkin seed meal;

[0043] (3) Add water with the concentration of pumpkin seed meal at 6.0%, add alkaline protease with a mass ratio of pumpkin seed meal of 3.0%, enzymolyze at 55°C for 92min...

Embodiment 2

[0049] A method for the preparation, separation, purification and identification of pumpkin seed antioxidant peptides, the specific steps are as follows figure 1 Shown:

[0050] (1) Pumpkin seeds are cleaned, ground into fine powder, passed through an 80-mesh sieve, and stored in a desiccator for subsequent use;

[0051] (2) The solid-to-liquid ratio of pumpkin seed powder and water is 1:7. After ultrasonication at 25 kHz for 30 minutes, a compound protease with a weight of 2.0% of pumpkin seed powder is added. Enzymolysis is carried out at 56°C for 2.2 hours in a system with a pH of 7.4. After inactivating the enzyme at 100°C for 10 minutes, cool to room temperature (25°C), centrifuge at 4000r / min for 15 minutes, remove the oil layer and dry the product to become pumpkin seed meal;

[0052] (3) The concentration of pumpkin seed meal is 6.0%. Add alkaline protease with a mass ratio of 3.0% of pumpkin seed meal, and enzymolyze it at 55°C for 60 minutes in a system with a pH of...

Embodiment 3

[0055] A method for the preparation, separation, purification and identification of pumpkin seed antioxidant peptides, the specific steps are as follows figure 1 Shown:

[0056] (1) Pumpkin seeds are cleaned, ground into fine powder, passed through an 80-mesh sieve, and stored in a desiccator for subsequent use;

[0057] (2) The solid-to-liquid ratio of pumpkin seed powder and water is 1:7, after ultrasonication at 25kHz for 30 minutes, add a compound protease with 2.0% mass of pumpkin seed powder, and enzymatically hydrolyze for 2.5 hours at 50°C in a system with a pH of 8. After inactivating the enzyme at 100°C for 10 minutes, cool to room temperature (25°C), centrifuge at 4000r / min for 15 minutes, and dry the product after removing the oil layer to become pumpkin seed meal;

[0058] (3) The concentration of pumpkin seed meal is 6.0%. Add alkaline protease with a mass ratio of 3.0% of pumpkin seed meal. Enzymolyze it at 55°C for 92min in a system with a pH of 8.50. The enzy...

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Abstract

The invention discloses a preparation, separation, purification and identification method of cucurbita pepo seed oxidation resisting peptide. The preparation, separation, purification and identification method is characterized by comprising the steps of adding cucurbita pepo seed powder to water, adding enzymes, performing enzymolysis, performing enzyme deactivation, and removing an oil layer to obtain cucurbita pepo seed meal; using the cucurbita pepo seed meal as a substrate, adding the enzymes, performing freeze drying on supernatant after centrifugation of enzymolysis products, and obtaining a cucurbita pepo seed oxidative peptide resisting mixture; dissolving the cucurbita pepo seed oxidative peptide resisting mixture in deionized water, performing redissolution, adopting membrane bags of different relative molecular mass, controlling the outlet pressure of an ultra filtration membrane plate, after ultrafiltration, collecting obtained components, naming the obtained components according to different relative molecular mass, and determining the component with the highest antioxidant ability; dissolving the component with the highest antioxidant ability in ultra pure water, performing further separation on the cucurbita pepo seed oxidation resisting peptide, using a clearance rate of hydroxyl free radicals as an index, and performing gradual purification and enrichment on functional peptide fragments in cucurbita pepo seed polypeptide; and identifying the cucurbita pepo seed oxidation resisting peptide of the obtained components.

Description

technical field [0001] The invention relates to a preparation, separation, purification and identification method of pumpkin seed antioxidant peptide, which belongs to the field of food biotechnology. Background technique [0002] Pumpkin (Cucurbita pepo L.var. Medullosa Alef.) is a variety of Cucurbita pepo L.var.Medullosa Alef. The epidermis is golden yellow, and the planting history has reached hundreds of years. The annual output of pumpkins in Chongming is about 17,000 tons, and the annual output of pumpkin seeds can reach 25,000 tons. Pumpkin seeds are plump in shape, thick in flesh, and have high nutritional value. They are an ideal oil resource and protein resource. At present, only a small part of pumpkin seeds are used as roasted seeds and nuts, and most of them are randomly discarded as agricultural product leftovers. There are no research reports on their nutritional value and deep processing utilization. Researching the nutritional value of pumpkin seeds and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K7/06C07K1/36C07K1/34C07K1/16G01N30/02G01N30/06G01N30/72
CPCC07K7/06C12P21/06G01N30/02G01N30/06G01N30/72
Inventor 陈丽花李东娜朱楚楚荣玉芝
Owner SHANGHAI INST OF TECH
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