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Method for preparing pinctada martensii antihypertensive peptide by continuous enzyme membrane reaction

A technology of Pinctada martensii and blood pressure-lowering peptide, which is applied in the direction of sterilization method, method of supporting/immobilizing microorganisms, fermentation, etc., can solve the problems of continuously preparing the blood-pressure-lowering peptide of Pinctada martensii that have not been reported, and achieve The effect of continuous operation, simple process and low investment

Inactive Publication Date: 2008-07-09
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Chemical Engineering" No. 4, 2006, pp. 43-46 reported the continuous preparation of casein phosphopeptide by coupling enzymatic hydrolysis reaction and membrane separation. However, there is no report on the continuous preparation of hypotensive peptides from Pinctada martensii by enzymatic membrane reaction.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pulverize the flesh of Pinctada martensii for pulping and heat denaturation, dilute it with water until the protein content is 3%, adjust the pH value to 9 with NaOH, and obtain the reaction raw material solution; add the reaction raw material solution continuously to the enzyme membrane reaction with a molecular weight cut-off of 8KDa Under the operation temperature of 45°C, pressure of 0.35MPa, and concentration of protease produced by Bacillus licheniformis of 0.4%, the reaction and separation are carried out simultaneously, and the hydrolyzed liquid continuously flows out of the enzyme membrane reactor through the membrane; the hydrolyzed liquid is Spray drying, controlling the air inlet and outlet temperatures of the spray drying to 180°C and 100°C respectively, to obtain the blood pressure-lowering peptide product of Pinctada martensii meat with a protein hydrolysis yield of 40% and an IC50 of 0.35mg / ml.

Embodiment 2

[0016] Pulverize the flesh of Pinctada martensii for pulping and heat denaturation, dilute it with water to a protein content of 4%, adjust the pH value to 10 with NaOH to obtain a reaction raw material solution; add the reaction raw material solution continuously to an enzyme membrane with a molecular weight cut-off of 10KDa for reaction In the device, the operating temperature is 55°C, the pressure is 0.45MPa, and the concentration of protease produced by Bacillus subtilis is 1%, the reaction and separation are carried out at the same time, and the hydrolyzed liquid flows out of the enzyme membrane reactor through the membrane continuously; the hydrolyzed liquid is Spray drying, controlling the air inlet and outlet temperatures of the spray drying to 180°C and 100°C respectively, to obtain the blood pressure-lowering peptide product of Pinctada martensii meat with a protein hydrolysis yield of 50% and an IC50 of 0.39mg / ml.

Embodiment 3

[0018] Pulverize the flesh of Pinctada martensii for pulping and heat denaturation, dilute it with water to a protein content of 4%, adjust the pH value to 10 with NaOH to obtain a reaction raw material solution; add the reaction raw material solution continuously to an enzyme membrane with a molecular weight cut-off of 10KDa for reaction In the device, the operating temperature is 50°C, the pressure is 0.4MPa, and the concentration of protease produced by Bacillus licheniformis is 0.8%, the reaction and separation are carried out at the same time, and the hydrolyzed liquid continuously flows out of the enzyme membrane reactor through the membrane; the hydrolyzed liquid is Spray drying, controlling the air inlet and outlet temperatures of the spray drying to 180°C and 100°C respectively, to obtain the blood pressure-lowering peptide product of Pinctada martensii meat with a protein hydrolysis yield of 50% and an IC50 of 0.39mg / ml.

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Abstract

The invention relates to a process for preparing japanese pearl oyster antihypertensive peptides, which is characterized in that the japanese pearl oyster antihypertensive peptides are prepared through adopting alkaline protease to hydrolyze japanese pearl oyster flesh and an enzymatic membrane reactor. The process for preparation comprises following steps: disintegrating the japanese pearl oyster flesh to prepare slurry and heating until denaturation, using water to dilute and obtain reaction solution, continuingly adding the reaction solution into the enzymatic membrane reactor, reacting and separating, continuingly penetrating hydrolysis completed liquid through films and flowing out the enzymatic membrane reactor, spraying and drying the hydrolysis completed liquid, and thereby obtaining the product of japanese pearl oyster antihypertensive peptides whose protein hydrolysis yield is 40-70% and IC50 is 0.3-0.6mg / ml. The process for preparation has high product yield and low production cost and is suitable for scale production and the product can reach the requirement of general functional food.

Description

technical field [0001] The invention specifically relates to a method for preparing an active polypeptide, in particular to a method for preparing the blood pressure-lowering peptide from Pinctada martensii by continuous enzyme-membrane reaction. Background technique [0002] Functional food is called the food of the 21st century. Its unique function lies in the regulation of the biological rhythm of the human body by the active ingredients contained in it, so as to achieve the purpose of preventing or assisting the treatment of diseases and promoting health. The active peptides in the identified functional food base materials have become a new field of research and processing of today's dynamic functional foods. Hypotensive peptide is an important active peptide, which is prepared by hydrolyzing animal and plant proteins with protease. Different proteases, proteins and preparation processes result in quite different amounts and activities of the blood pressure-lowering pep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12M1/12
Inventor 廖丹葵张政委韦藤幼童张法周俊峰孙建华
Owner GUANGXI UNIV
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