Preparation method of chicken bone paste zymolyte with antioxidant activity

An antioxidant activity, chicken bone mud technology, applied in the field of biological enzymolysis, can solve the problems of low utilization rate and low added value of products, and achieve the effects of low destructive power, obvious market competitiveness, and easy absorption by the human body

Inactive Publication Date: 2010-10-13
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most chicken bones are only used as anima

Method used

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  • Preparation method of chicken bone paste zymolyte with antioxidant activity

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 Utilizes compound flavor protease Flavourzyme hydrolysis to obtain chicken bone enzymatic hydrolyzate

[0027] (1) Raw material pretreatment: take 1Kg of chicken bones, de-flesh, wash, and crush (80 mesh). Add water until the substrate concentration is 5% (weight, the following percentages are similar), and heat at 80°C for 30 minutes.

[0028] (2) Hydrolysis: control the reaction temperature at 45°C, adjust the pH to 6 with 0.5mol / L hydrochloric acid, add the compound flavor protease Flavourzyme, the enzyme amount is 0.75% of the fresh weight of the raw material, and react for 120 minutes.

[0029] (3) Enzyme inactivation: Raise the temperature of the reaction system to 85°C for 20 minutes.

[0030] (4) Filtration: centrifuge at 4000 rpm for 15 minutes.

[0031] (5) Drying: take the centrifuged supernatant and freeze-dry it to light yellow powder to obtain chicken bone protein enzymatic hydrolyzate.

Embodiment 2

[0033] (1) Raw material pretreatment: Take 1Kg of chicken bones, de-flesh, wash, and crush (90 mesh). Add water to a substrate concentration of 7%, and heat at 90°C for 25 minutes.

[0034] (2) Hydrolysis: control the reaction temperature at 55°C, adjust the pH to 7 with 0.5mol / L sodium hydroxide, add the compound flavor protease Flavourzyme, the amount of enzyme added is 1% of the fresh weight of the raw material, and react for 70 minutes.

[0035] (3) Enzyme inactivation: Raise the temperature of the reaction system to 90°C for 15 minutes.

[0036] (4) Filtration: centrifuge at 4400 rpm for 11 minutes.

[0037] (5) Drying: The centrifuged supernatant was spray-dried to light yellow powder to obtain chicken bone protein enzymatic hydrolyzate.

Embodiment 3

[0039] (1) Raw material pretreatment: Take 1Kg of chicken bones, de-flesh, wash, and crush (100 mesh). Add water to a substrate concentration of 9%, and heat at 100°C for 20 minutes.

[0040] (2) Hydrolysis: Control the reaction temperature at 65°C, adjust the pH to 8 with 0.5mol / L sodium hydroxide, add the compound flavor protease Flavourzyme, the enzyme amount is 1.25% of the fresh weight of the raw material, and react for 20 minutes.

[0041] (3) Enzyme inactivation: Raise the temperature of the reaction system to 95°C for 10 minutes.

[0042] (4) Filtration: centrifuge at 4800 rpm for 8 minutes.

[0043] (5) Drying: take the centrifuged supernatant and vacuum-dry it to light yellow powder to obtain chicken bone protein enzymatic hydrolyzate.

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Abstract

The invention relates to a preparation method of chicken bone paste zymolyte with antioxidant activity, which can obtain the zymolyte capable of effectively removed DPPH radical and hydroxy radical and has reducibility, and belongs to the technical field of biological enzymolysis. The method comprises the following steps: crushing chicken bone to prepare bone paste so as to prepare chicken bone paste suspension; heating and pre-treating the suspension for 20 to 30min at 80 to 100DEG C and cooling to the most appropriate temperature of enzyme reaction, adjusting the Ph, adding in prolease to react for a certain period of time; and increasing the temperature to 85 to 90DEG C and maintaining the temperature for 10 to 20min to inactivate enzyme to obtain light yellow powder, i.e. the chicken bone hydrolyzed protein. The chicken bone hydrolyzed protein obtained from the invention has the capability of removing DPPH free radical, hydroxyl radical and reducing, is potential natural antioxidant and functional food, has high safety, and plays the physiological roles of effectively protecting human cells and tissues and a cardiovascular circulatory system, resisting cancer, resisting aging and the like.

Description

technical field [0001] The invention relates to a preparation method of chicken bone slime enzymolyzate with antioxidant activity, and belongs to the technical field of biological enzymolysis. Background technique [0002] Organisms will continuously produce a variety of free radicals during the metabolic process of life activities. DPPH free radicals (DPPH·) and hydroxyl free radicals (OH·) are two representative free radicals. Excessive free radicals will lead to peroxidation of many biomacromolecules in the organism, such as nucleic acid, protein, polysaccharide and membrane polyunsaturated fatty acids, resulting in cross-linking or breaking of biomacromolecules, causing damage to cell structure and function. Although synthetic antioxidants have made great contributions to scavenging active oxygen and keeping food fresh, synthetic antioxidants have direct or indirect carcinogenic effects and are potentially unsafe. At present, natural antioxidants have made great progres...

Claims

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Application Information

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IPC IPC(8): A61K35/32A61P39/06A61P3/02A23L1/29A23L33/00A61K35/57
Inventor 倪莉易余艳
Owner FUZHOU UNIV
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