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Preparation method and use of antioxidant peptide derived from mytilus coruscus

The technology of thick-shelled mussels and antioxidant peptides is applied in the directions of food preparation, cosmetic preparations, preparations for skin care, etc., and can solve the problems of uneconomical industrialized production, insufficient raw material sources, and lack of economic sites. Achieve significant social and economic benefits, significant economic benefits, and simple and easy preparation methods

Active Publication Date: 2010-12-08
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, researchers have successfully used papain and neutral protease to obtain antioxidant peptides from oyster protein (patent publication number CN1768765A), but the yield is not mentioned in this technology, making industrial production uneconomical; and the enzymatic hydrolysis process The amount of enzyme used in the method is relatively large, which increases the production cost, and has not found a suitable economic site; at the same time, due to the shortcomings of the method, such as insufficient raw material sources, poor storage and transportation, and high cost, it is not conducive to large-scale industrial production.

Method used

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  • Preparation method and use of antioxidant peptide derived from mytilus coruscus
  • Preparation method and use of antioxidant peptide derived from mytilus coruscus
  • Preparation method and use of antioxidant peptide derived from mytilus coruscus

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Fresh mussels are washed, shelled and whiskers removed, homogenized by a beater to a paste, frozen, and frozen (-50° C.) to obtain dried mussel meat powder (with a moisture content of 2.54%). Add 95% (mass concentration) ethanol to degrease for 4 hours at a ratio of 1 kg: 4 L of solid-shell mussel meat at 40°C, and repeat the degreasing for a total of three times (the ethanol concentration, dosage and degreasing time are the same each time). The degreased sample was vacuum-dried at 40° C., pulverized and passed through a 100-mesh sieve to obtain degreased dry mussel meat powder (with a moisture content of 2.73% and a protein weight content of 78.9%).

[0036] Weigh 5.0g of degreased dry mussel meat powder into the enzyme reactor, add 100ml of deionized water and stir evenly, homogenize for 10min, preheat to 55°C, adjust the pH to 8.5 with 0.5mol / L NaOH solution; then add 0.08gAcalase2.4L alkaline protease to start the enzymolysis reaction, stirring continuously, keeping...

Embodiment 2

[0041] The preparation method of the degreased dried mussel meat powder is the same as in Example 1.

[0042] Weigh 200.0g of degreased dry mussel meat powder (protein content 78.9%) into the enzyme reactor, add 4L of deionized water and stir evenly, homogenize for 10min, preheat to 55°C, and adjust with 0.5mol / L NaOH solution When the pH reaches 8.5, add 3.2g Acalase2.4L alkaline protease to start the enzymolysis reaction, keep stirring continuously, keep the temperature and pH of the reaction system constant, and the reaction time is 4h. After the reaction, use 0.1mol / L NaOH solution or 0.1mol / L HCL solution to adjust the pH of the enzymolysis reaction solution to 7.0; then inactivate the enzyme in a water bath at 95°C for 10min, cool to room temperature, and centrifuge at 8500r / min for 15min , take the supernatant and use a 0.45 μm hollow fiber membrane to carry out microfiltration, and the enzymolysis solution after microfiltration is subjected to ultrafiltration through a...

Embodiment 3

[0045] The preparation method of the degreased dried mussel meat powder is the same as in Example 1.

[0046] Weigh 5.0g of degreased dry mussel meat powder (protein content 78.9%) into the enzyme reactor, add 100ml of deionized water and stir evenly, homogenize for 10min, preheat to 45°C, adjust with 0.5mol / L NaOH solution When the pH reaches 7.2, add 0.08g of complex protease to start the enzymolysis reaction, keep stirring continuously, keep the temperature of the reaction system constant (45±0.5°C) and pH (pH7.2±0.2), and the reaction time is 3 hours. After the reaction, use 0.1mol / L NaOH solution or 0.1mol / L HCL solution to adjust the pH of the enzymolysis reaction solution to 7.0; then inactivate the enzyme in a water bath at 95°C for 10min, cool to room temperature, and centrifuge at 8500r / min for 15min , take the supernatant and carry out microfiltration with a hollow fiber membrane of 0.45 μm, and the enzymolysis solution after microfiltration is subjected to ultrafil...

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Abstract

The invention discloses a preparation method of an antioxidant peptide derived from mytilus coruscus, which comprises the following steps: 1) adding water into mytilus coruscus meat degreased dry powder serving as a raw material; 2) homogenizing materials obtained by the step 1) first, then preheating, adjusting the pH value to 7.0 to 9.0, and adding protease to start an enzymolysis reaction; and3) adjusting the pH value to 6.9 to 7.1 at the end of the enzymolysis reaction, inactivating enzyme, centrifuging, enriching active peptides by ultrafiltration and finally obtaining the antioxidant peptide by concentration and freeze drying. The invention also discloses the use of the antioxidant peptide obtained by the preparation method as an active functional ingredient. The antioxidant peptide obtained by the preparation method has high activity.

Description

technical field [0001] The present invention relates to the preparation technology of bioactive peptide, more specifically, relates to a kind of preparation method and application of thick shell mussel antioxidant peptide. Background technique [0002] Mytilus coruscus belongs to Mollusca, Lamellibranchia, Anisomyaria, and Mytilidae. It is rich in the waters around the Shengsi Islands in Zhejiang Province. A high-protein, low-fat, bivalve marine mollusk rich in various nutrients. [0003] As a traditional nourishing food, mussels are known as "eggs in the sea". Modern scientific research shows that mussels have extremely high nutritional value. Dried mussels contain 50% to 70% protein, 6% to 15% fat, 8% to 14% sugar, and are rich in vitamins and calcium. , phosphorus, iron, iodine and other nutrients. Mussels also have high medicinal value and therapeutic effects. According to the "Compendium of Materia Medica", mussel meat can cure "constraint and fatigue, less blood ess...

Claims

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Application Information

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IPC IPC(8): C12P21/06A61K38/16A61K8/64A23L1/305A23K1/16A61P39/06A61Q19/00A23K20/147A23L33/18
Inventor 戴志远张婷王宏海张燕平张艳萍
Owner ZHEJIANG GONGSHANG UNIVERSITY
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