Mactra quadrangularis protein polypeptide with antioxidant activity and preparation method and application thereof
An anti-oxidant activity, the technology of four-cornered clam, applied in the field of four-cornered clam, can solve the problems of cell membrane integrity damage, change structure and permeability, attack DNA molecules, etc.
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Embodiment 1
[0074] Embodiment 1 A clam protein polypeptide with antioxidant activity, which is prepared by the following method:
[0075] The specific steps are as follows: wash the clam soft body, stir and homogenate to obtain a homogenate, then add trypsin accounting for 0.25% by weight of the homogenate of clam, enzymolyze at pH 8.5 and temperature 45°C for 80 minutes, and the enzymolysis ends Then inactivate the enzyme in a water bath at 90°C for 10 minutes, centrifuge at 4000rpm for 15 minutes, take the supernatant and perform ultrafiltration with a molecular weight cut-off of 10-30kDa. The ultrafiltrate is concentrated under reduced pressure and spray-dried to obtain the clam protein polypeptide.
Embodiment 2
[0076] Embodiment 2 A clam protein polypeptide with antioxidant activity, which is prepared by the following method:
[0077] The specific steps are: wash the clam soft body, stir and homogenate to obtain a homogenate, then add trypsin accounting for 0.5% of the weight of the homogenate of the clam, enzymolyze at pH 8.0 and temperature 55°C for 90 minutes, and the enzymolysis ends After that, inactivate the enzyme in a water bath at 100°C for 10 minutes, centrifuge at 4000rpm for 15 minutes, take the supernatant and perform ultrafiltration with a molecular weight cut-off of 10-50kDa, concentrate the ultrafiltrate under reduced pressure, and spray-dry to obtain the clam protein polypeptide.
Embodiment 3
[0078] Embodiment 3 A clam protein polypeptide with antioxidant activity, which is prepared by the following method:
[0079] The specific steps are as follows: wash the clam soft body, crush and homogenate to obtain a homogenate, then add trypsin accounting for 0.1% of the weight of the homogenate of clam, enzymolyze at pH 7.5 and temperature 55°C for 70 minutes, and the enzymolysis ends Then inactivate the enzyme in a water bath at 90°C for 10 minutes, centrifuge at 4000rpm for 15 minutes, take the supernatant and perform ultrafiltration with a molecular weight cut-off of 30-50kDa, concentrate the ultrafiltrate under reduced pressure, and spray dry to obtain the clam protein polypeptide.
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