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Preparation method of pig serum protein antioxidant peptide by adopting microbial fermentation and product thereof

A technology of antioxidant peptides and pig serum, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems affecting the sensory evaluation indicators of pig serum protein antioxidant peptides, achieve good antioxidant effect and protect Hepatic effect, increase added value, and increase the effect of total antioxidant capacity

Inactive Publication Date: 2012-05-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the fermentation process of the existing preparation method of porcine serum protein antioxidant peptide, a series of fishy or fishy smell may be produced due to microbial metabolism, which affects the sensory evaluation index of porcine serum protein antioxidant peptide. Carry out deodorization and deodorization treatment to increase the value and scope of its utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Inoculate 4% (w / w) of Bacillus subtilis (the strain number is CICC10063, China Industrial Microorganism Culture Preservation) after the porcine serum albumin that concentration is 6% (w / w) passes through the microporosity membrane filtration sterilization of 0.45 μm Management Center) bacteria suspension, fermented on a shaking table at 30°C for 72 hours to obtain a fermentation broth; centrifuged the fermentation broth, took the supernatant, concentrated, and freeze-dried to obtain the final product.

[0026] After testing, the porcine serum albumin polypeptides prepared in this example are mainly composed of mixed porcine serum albumin polypeptides with a molecular weight between 500-65000 Da.

Embodiment 2

[0028] Inoculate 1% (w / w) of Bacillus subtilis (the strain number is CICC10063, China Industrial Microorganism Culture Collection) after porcine serum albumin with a concentration of 2% (w / w) is filtered and sterilized through a microporous membrane of 0.45 μm Management Center) bacterial suspension, fermented on a shaking table at 37°C for 24 hours to obtain a fermentation liquid; centrifuged the fermentation liquid, took the supernatant, concentrated, and freeze-dried to obtain the final product.

[0029] After testing, the porcine serum albumin polypeptides prepared in this example are mainly composed of mixed porcine serum albumin polypeptides with a molecular weight between 500-65000 Da.

Embodiment 3

[0031] Inoculate 5% (w / w) of Bacillus subtilis (the strain number is CICC10063, China Industrial Microorganism Culture Collection) after the porcine serum albumin with a concentration of 4% (w / w) is filtered and sterilized through a microporous membrane of 0.45 μm Management Center) bacteria suspension, fermented on a shaking table at 30°C for 72 hours to obtain a fermentation broth; centrifuged the fermentation broth, took the supernatant, concentrated, and freeze-dried to obtain the final product.

[0032] After testing, the porcine serum albumin polypeptides prepared in this example are mainly composed of mixed porcine serum albumin polypeptides with a molecular weight between 500-65000 Da.

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PUM

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Abstract

The invention discloses a preparation method of pig serum protein antioxidant peptide by adopting microbial fermentation and a product thereof. The preparation method comprises steps of: (1) carrying out micro-filtering on pig serum protein; (2) inoculating the filtered pig serum protein with bacillus subtilis bacterial suspension and carrying out fermentation; and (3) decentralizing fermentation liquor, collecting liquid supernatant, and carrying out concentrating, freezing and drying to obtain the finished product. The pig serum protein antioxidant peptide prepared by the method has higher antioxidation activity, capability of eliminating free radical and better antioxidation effect both in vitro and in vivo. The preparation method is simple for operation, and is safe and reliable compared with the method of synthesizing antioxidant; and the preparation method is applicable to industrial production and can greatly enhance the utilization rate of pig serum protein resource and raise the comprehensive utilization level of pig blood so as to effectively increase additional value of pig blood resource.

Description

technical field [0001] The invention relates to a method for preparing natural food antioxidants, in particular to a method for preparing porcine serum albumin polypeptides with antioxidant activity by using a microbial fermentation method and products prepared by the method, which belong to the field of antioxidant polypeptide products. Background technique [0002] Animal blood is the main by-product of slaughtering and processing, with a protein content of about 18%. However, the utilization rate of blood in our country is very low, which causes a huge waste of protein resources and brings great environmental pressure. At present, the development of functional peptides using different protein resources has become a research hotspot. [0003] Porcine serum albumin has a good antioxidant effect, which protects the normal operation of life. Serum protein is the main antioxidant in blood circulation. According to literature reports, serum protein can protect cultured cells f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K2/00A61P39/06C12R1/125
Inventor 孔保华刘骞刁新平
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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