Method for treating eupolyphaga sinensis walker antioxidant peptide

Abstract

The invention relates to a method for preparing eupolyphaga sinensis walker antioxidant peptide, which is characterized by comprising the following steps of: selecting a eupolyphaga sinensis walker with the protein content of larger than 60 percent; after degreasing and pulverizing, adding distilled water to the pulverized eupolyphaga sinensis walker according to the ratio of 1:10-1:50 for dissolving; after adjusting a pH value to 8.0-9.0 by 10 percent of NaOH solution, rapidly adding 100-1,000U of Arazyme; uniformly shaking and carrying out enzymolysis for 2-10 hours in a thermostatic waterbath oscillator at the temperature of 37 DEG C and the rotating speed of 150rpm / minute; after carrying out gel chromatography and ion-exchange chromatography on supernate obtained by enzyme inactivation and centrifugation of enzymolysis liquid, judging the antioxidant degree by using a linoleic acid autoxidation inhibition ratio as an index, collecting a target peak, freezing and drying. In the invention, the eupolyphaga sinensis walker antioxidant peptide is prepared by using a eupolyphaga sinensis walker as a raw material and using Arazyme introduced from Korea (Arazyme is high-activity metal arazyme secreted by a symbiotic microorganism (HY-3) in the digestive tract of Nephila Clavata), and the antioxidant activity of the eupolyphaga sinensis walker antioxidant peptide can reach more than 50 percent.

Description

technical field

[0001] The invention relates to a method for preparing antioxidant peptide by enzymatic method. In particular, it is a method for preparing anti-oxidative peptides from soft-shelled softshell turtle. Background technique

[0002] With the in-depth study of antioxidant mechanism and the understanding of the antioxidant properties of peptides, the research on the production of antioxidant peptides by biotechnology has received extensive attention. The development of biological science shows that there are many kinds of antioxidant peptides in the hydrolyzate of animal and plant raw material protein hydrolyzed by various enzymes or microorganisms, and its antioxidant activity is often more significant than that of raw protein, and it has higher food safety. Therefore, it shows excellent application prospects in the field of functional foods.

[0003] At present, there are many studies on antioxidant peptides at home and abroad, and their sources mainly include...