Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

Inactive Publication Date: 2010-11-17
GUANGDONG OCEAN UNIVERSITY
View PDF1 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, from the perspective of the development and utilization of protein raw materials, there are relatively few studies on the use of aquatic protein raw materials for the preparation of high F value oligopeptides, especially the research on shellfish protein is basically blank

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing pinctada martensii high F value oligopeptide by enzymatic method
  • Method for preparing pinctada martensii high F value oligopeptide by enzymatic method
  • Method for preparing pinctada martensii high F value oligopeptide by enzymatic method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
recovery rateaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing pinctada martensii high F value oligopeptide by an enzymatic method, relates to enzymatic hydrolysis of a pinctada martensii meat protein and desorption of an aromatic amino acid in a hydrolysate by adopting an effective separation means, and provides a method for preparing an oligopeptide mixture with the molecular weight of less than 2,000 Da and the F value (the molar ratio of a branched chain amino acid to the aromatic amino acid) of more than 20 by adopting the enzymatic hydrolysis of the pinctada martensii meat protein and an adsorbent adsorption and separation desorption effect. In the method, an aquatic animal protein is first taken as a raw material to prepare the high F value oligopeptide; the raw material is extracted by using hot water in a preparation process, the extract can be used for extracting taurine, and the precipitated protein is taken as an enzymatic substrate, so that the resource is utilized fully and effectively; a single enzyme, namely pancreatin is used as the preferred active enzyme; and the aromatic amino acid is desorbed by adopting a method of combining activated carbon static adsorption and gel filtration chromatography to prepare a high F value oligopeptide product.

Description

technical field [0001] The invention belongs to an enzymatic method for preparing high F-value oligopeptides from Pinctada martensii. Background technique [0002] Active peptides are an important class of functional factors in functional health foods. Most of the active peptides currently on the market use more expensive protein sources such as soybean protein isolate and milk protein. Using these types of raw materials as substrate proteins results in high product costs and high sales prices. [0003] Pinctada martensii, also known as Hepu pearl oyster, is the main species of seawater pearl culture in southern my country. It is mainly distributed in the coastal areas of Guangdong, Guangxi, Hainan and Taiwan in my country, and also in the coastal waters of Japan and Villa. With the development of the pearl breeding industry, the seawater pearl cultivation area in Guangdong Province has exceeded 50,000 mu, with an annual output of more than 200,000 tons of raw pearls. Fo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 章超桦郑惠娜吉宏武秦小明曹文红刘书成郝记明
Owner GUANGDONG OCEAN UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products