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Preparation method for sinonovacula constricta enzymolysis liquid with diversified bioactivities

A technology of razor clam enzymatic hydrolyzate and biological activity, which is applied in the field of preparation of razor clam enzymatic hydrolyzate, can solve the problems of restricting the development of razor clam meat tissue utilization, little research on biological activity, monotonous product varieties, etc. , to achieve the effect of treating and preventing tumors and fatigue diseases, good control, and low processing cost

Inactive Publication Date: 2010-06-23
DALIAN FISHERIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current researches on razor clams focus on the processing of dry products and the analysis of nutritional components, and there are few studies on its biological activity. Utilization of Tissues for Razor Meat

Method used

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  • Preparation method for sinonovacula constricta enzymolysis liquid with diversified bioactivities

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] According to the above steps, mash the razor clam meat with tissue and use a homogenizer to make minced meat, weigh 30g, put it into a conical flask, add 50mL of water, add papain, adjust the pH value, hydrolyze at constant temperature, and inactivate the enzyme at high temperature (85°C for 10min) , the enzymolysis solution was centrifuged at 4500r / min for 20min, the supernatant was taken as the hydrolysis solution, and the volume was adjusted to 60mL for the determination of activity. Since temperature, enzyme amount, pH value and time are important factors that directly affect the hydrolysis effect of razor clam tissue, they were taken as orthogonal factors in this experiment, and three levels were selected to design L9 (3 4 ) orthogonal test, 9 groups of enzymatic hydrolyzate were obtained.

[0021] Table 1 Factor levels of enzymatic hydrolysis orthogonal experiment

[0022]

example 2

[0024] Antibacterial activity of tissue extracts detected by filter paper method: Escherichia coli (EC), Proteus vulgaris (PV), Staphylococcus aureus (SA), Enterobacter aerogenes (EA) and Bacillus subtilis Bacillus subtilis (BS) uses beef extract peptone medium, and lactic acid bacteria Lactobacterium delbruckii (LD) uses MRS medium. YPD medium for Saccharomyces cerevisiae (SC). The above-mentioned bacteria were inoculated in the corresponding liquid medium respectively, and cultured with shaking for 24 hours as indicator bacteria. Use a pipette gun to take 100 μL of the indicator bacteria solution on the corresponding solid medium, spread it evenly with a sterile triangular smear stick, then divide the plate into six areas, put a piece of filter paper in each area, and then pipette Pipette 10 μL of the enzymatic hydrolysis sample into the center of the filter paper and place in a 37°C incubator for incubation. Each treatment was repeated three times, the positive control wa...

example 3

[0026] superoxide anion radical (O 2- ) Determination of scavenging effect: Take pyrogallol 0.1mL in a test tube, add 5mL of Tris-HCl buffer solution with pH 8.2, add 0.25mL of enzymatic hydrolysis solution obtained by hydrolysis under different conditions, and mix quickly. React at 25°C for 15 minutes. Use a 1cm cuvette, use distilled water as a blank control, and measure the absorbance A at 320nm i , and determine the background to subtract the interference of the hydrolyzate itself. The calculation formula of enzymatic solution to superoxide anion free radical scavenging rate is as follows: scavenging rate S (%)=Ao-(A i -A j ) / Ao×100%. In the formula, Ao is the absorbance value of the reagent blank; A i is the absorbance value of the sample solution; A j is the absorbance value of the sample solution background. Although the superoxide anion radical (O 2- ) cannot directly induce lipid oxidation in biological and food systems, but it will generate highly active OH u...

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Abstract

The invention provides a preparation method for sinonovacula constricta enzymolysis liquid with diversified bioactivities. The preparation method is characterized in that the preparation method includes the following steps: fresh sinonovacula constricta meat is made into meat paste by a tissue crushing homogenizer; the meat paste is bottled, water and papain (0.3% of the meat paste) are added to the meat paste, pH value is adjusted to 6, the hydrolyzing is carried out for 6 hours, and the temperature is 60 DEG C; the proportion of the meat paste and the water is that 50ml water is added per 30g meat paste; the enzyme killing treatment is carried out by the temperature rising method, the temperature is 85 DEG C, and the time is 10m; centrifugal treatment is carried out on liquid formed in the previous step at the speed of 4,500 r / m, the time is controlled within 20m, and then supernate namely enzymolysis liquid is obtained. The preparation method also has the following characteristics: the processing step is simple, the operation is easy, the controlling is easy, and the processing cost is low; the preparation method provides a good additive for medicine, food and health care food for curing and preventing tumors as well as fatigue diseases, nourishing hairs, promoting growth and removing internal peroxides; moreover, the preparation method also provides a good raw material for a hair care product.

Description

technical field [0001] The present invention relates to a method for preparing an enzymatic hydrolyzate, in particular to a method for preparing an enzymatically hydrolyzed razor clam with various biological activities. Drugs that promote growth and remove peroxides in the body, health food, food additives or raw materials for hair care products. Background technique [0002] Sinonovacula constricta Iamarck, commonly known as razor clam, green child, bamboo clam, and sea razor clam, belongs to the phylum Mollusca, class LameUibranchia, order Eulamellibranchia, and family Pharellidae. It is also one of the important shellfish cultured along the coast of China. The razor clam meat is delicious and nutritious, with a protein content of 5.5%, fat 0.8%, sugar 1.8% and inorganic salt 1.1%. The soft body of razor clam also has the function of tonifying deficiency, and it has the best effect on yin deficiency and blood deficiency. It is often used after childbirth and after illnes...

Claims

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Application Information

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IPC IPC(8): A61K35/56A61K8/98A61P35/00A61P39/06A61P17/00A61P43/00A61Q5/02A61Q5/12A23L1/29A23L1/30A23L33/10A61K35/618
Inventor 张付云
Owner DALIAN FISHERIES UNIVERSITY
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