Method for preparing pinctada martensii high F value oligopeptide by enzymatic method
A technology of Pinctada martensii and enzymatic preparation, which is applied in the direction of fermentation and the like
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[0030] Clean the Pinctada martensii, remove the shell and take the whole viscera, then remove the silk, use a homogenizer to homogenize for 3 minutes, then add distilled water at a ratio of 1:8 (w / v), boil for 10 minutes, and cool Centrifuge at room temperature for 20 minutes with a centrifugal force of 6000×g to remove the fat and supernatant floating on the upper part, collect the protein precipitate of Pinctada martensii meat, and use the supernatant to extract taurine. Then put Pinctada martensii meat protein in the reaction vessel, then add 0.1mol / L Na 2 HPO 4 -NaH 2 PO 4 Buffer solution with pH 8.0, homogenized by a high-speed homogenizer, then preheat the reaction mixture in a constant temperature water bath for 5 minutes, add 1.0% trypsin, and hydrolyze for 6 hours at a temperature of 50°C. Afterwards, the reaction mixture was placed in a water bath at 95°C to inactivate the enzyme for 10 minutes, cooled to room temperature, and centrifuged at 10°C at 10,000 r / min ...
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