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Process of preparing active peptide antagonizing pathogenic bacteria of fruits and vegetable

A technology for pathogenic bacteria and active peptides is applied in the field of compound enzyme segmented directional enzymolysis of oysters to prepare active peptides against pathogenic bacteria of fruits and vegetables, which can solve problems such as the preparation of active peptides against pathogenic bacteria of fruit and vegetables by enzymatic hydrolysis of marine shellfish, etc. The effect of developing, increasing added value, and avoiding environmental pollution

Inactive Publication Date: 2007-08-22
OCEAN UNIV OF CHINA
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on enzymatic hydrolysis of marine shellfish to prepare active peptides against fruit and vegetable pathogens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Fresh oysters → dehull and remove meat → homogenize → buffer pH to 8.5 → add Alcalase 2.4L, hydrolyze at 50°C for 3h → adjust pH to 5.5 → add bromelain, hydrolyze at 50°C for 3h → inactivate enzyme (100°C, 5min) →Centrifugation (4000r / min, 15min)→Rotary evaporator concentration→Ultrafiltration (membrane hole through 5K, 10K)→Rotary evaporator concentration→Freeze drying→Product.

[0009] This product is a white to light yellow powdery substance. When used, it can be formulated into a certain concentration of antimicrobial peptide solution to spray or soak fresh fruits or vegetables. After natural air drying, it can be stored in a cold storage.

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PUM

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Abstract

The present invention is process of preparing active peptide antagonizing pathogenic bacteria of fruits and vegetable. The active peptide with feature of antagonizing pathogenic bacteria is used to replace chemical bactericide for biological disease control of picked fruits and vegetable. It is targeted to penicillium and gray mold, and is prepared through directionally enzymolyzing oyster with Alcalase 2.4L and bromelin and separation purifying. It has obvious in vitro antibacterial action on penicillium and gray mold, say, of nectarine. The natural antiseptic has low cost and high safety, and is suitable for industrial production.

Description

[0001] Technical Field: The present invention relates to a method for preparing active peptides against pathogenic bacteria of fruits and vegetables from oyster hydrolyzed by composite enzymes in sections. The product of the invention is prepared by enzymatic hydrolysis with marine organisms as raw materials, is safe, non-toxic, and has strong antibacterial properties, and can be used for biological control of postharvest diseases of fruits and vegetables. Background technique: [0002] After fresh fruits and vegetables are harvested, rot loss caused by diseases is the most important factor leading to the decline in quality of fruits and vegetables. According to statistics from the fruit and vegetable industry, due to the backwardness of the fresh-keeping industry in my country, about 80 million tons of fruits and vegetables rot each year, with a total value of nearly 75 billion yuan, and post-harvest losses are very serious. In order to reduce the decay of fruits and vegetables, r...

Claims

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Application Information

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IPC IPC(8): C12P21/02A01N63/00A01P3/00
Inventor 刘尊英曾名湧董士远徐杰宋宏霞
Owner OCEAN UNIV OF CHINA
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