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Method for extracting blood pressure lowering peptide from tuna

A blood pressure-lowering peptide and extraction method technology, applied in the field of extraction of blood pressure-lowering peptides from tuna, can solve problems such as low efficiency, complicated methods, and differences in meat structure, and achieve the effects of easy operation, scientific and reasonable preparation methods, and simple extraction methods

Inactive Publication Date: 2011-05-11
ZHEJIANG MARINE DEV RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its defect is that hairtail and tuna have large differences in meat structure, which makes this method not suitable for the preparation of blood pressure-lowering peptides in tuna meat
[0004] There is also a Chinese patent application number CN200710071251.9 for the method of compound enzymatic hydrolysis of hairtail spines to prepare blood pressure-lowering peptides and a Chinese patent of CN200710156367.2, a method for preparing blood pressure-lowering peptides using hairtail spines by fermentation. The defect lies in the method complex, inefficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Evenly mash the tuna leftovers with a tissue homogenizer and masher, and freeze and store them for later use;

[0022] 2) Weigh 50 grams of stirred raw materials and put them into a conical flask, add pepsin in the amount of 5000U / g fish paste, add appropriate amount of deionized water to make the ratio of solid to liquid 1:5, and adjust the pH value of the solution to 4 ;

[0023] 3) Move the Erlenmeyer flask to a water bath preheated to 40°C for enzymolysis for 2 hours;

[0024] 4) Move the Erlenmeyer flask to boiling water, heat for 10 minutes, and inactivate the enzyme;

[0025] 5) After cooling, carry out high-speed centrifugation at a speed of 10000r / min, and take the supernatant for macroporous resin or Sephadex column chromatography;

[0026] 6) Take the polypeptide extract with a molecular weight less than 2000 Daltons; carry out sterilizing filtration to obtain.

Embodiment 2

[0028] 1) Evenly mash the tuna leftovers with a tissue homogenizer and masher, and freeze and store them for later use;

[0029] 2) Weigh 50 grams of stirred raw materials and put them into an Erlenmeyer flask, add pepsin and papain (the ratio of the two is 1:2) according to the amount of 12000U / g fish paste, add an appropriate amount of deionized water to make the ratio of solid to liquid 1:8, adjust the pH value of the solution to 5;

[0030] 3) Move the Erlenmeyer flask to a water bath preheated to 50°C for enzymolysis for 2 hours;

[0031] 4) Move the Erlenmeyer flask to boiling water, heat for 15 minutes, and inactivate the enzyme;

[0032] 5) After cooling, carry out high-speed centrifugation at a speed of 10000r / min, and take the supernatant for macroporous resin or Sephadex column chromatography;

[0033] 6) Take the polypeptide extract with a molecular weight less than 2000 Daltons; carry out sterilizing filtration to obtain.

Embodiment 3

[0035] 1) Evenly mash the tuna leftovers with a tissue homogenizer and masher, and freeze and store them for later use;

[0036] 2) Weigh 50 grams of stirred raw materials and put them into an Erlenmeyer flask, add pepsin in the amount of 2000U / g fish paste, add appropriate amount of deionized water to make the ratio of solid to liquid to be 1:3, and adjust the pH value of the solution to 3 ;

[0037] 3) Move the Erlenmeyer flask to a water bath preheated to 35°C for enzymolysis for 4 hours;

[0038] 4) Move the Erlenmeyer flask to boiling water, heat for 5 minutes, and inactivate the enzyme;

[0039] 5) After cooling, carry out high-speed centrifugation at a speed of 10000r / min, and take the supernatant for macroporous resin or Sephadex column chromatography;

[0040] 6) Take the polypeptide extract with a molecular weight less than 2000 Daltons; perform sterilizing filtration to obtain the product.

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Abstract

The invention relates to a preparation method of a tuna blood pressure lowering peptide. The preparation method comprises steps of homogenizing tuna tissue, adding pepsin or papain of 1,000-13,000 U / g fish pulp at the pH value of 2-5, heating to 35-50 DEG C, performing enzymolysis in a water bath for 1-4 hr, heating hydrolysate with boiled water for 5-15 min for deactivating enzyme, cooling, centrifuging, and purifying with macroporous resin or dextrane gel resin. The preparation method is scientific and reasonable, and extracts blood pressure lowering peptide with the leftovers of natural tuna as raw material. The blood pressure lowering peptide prepared by hydrolysis has good effect, easily-accessible raw material and low cost, and can be used for developing health products or medical preparations. The extraction method is simple, economic and easy for operation, and can be carried out in a common biochemical laboratory.

Description

technical field [0001] The invention relates to a method for extracting blood pressure-lowering peptides, in particular to a method for extracting blood-pressure-lowering peptides from tuna. Background technique [0002] Tuna is an important economic fish in pelagic fishery. As a deep-sea fish, tuna has delicious meat, comprehensive nutrition, high protein content and excellent coordination. The total annual catch of tuna in my country is more than 80,000 tons, with an output value of 1.6 billion yuan. At present, except for a small part of tuna sold fresh, it is generally frozen to make frozen tuna meat for making sashimi, sushi, and condiments. Or canned food, there will be a lot of leftovers in the process of tuna processing, including red meat, fish head, viscera, gills and fish skin, etc., accounting for 50%-70% of the total mass, which are often discarded or used as feed. Tuna leftovers are rich in protein and a variety of biologically active substances. Using the rich...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/16
Inventor 郑斌王坚强钟明杰郝云彬
Owner ZHEJIANG MARINE DEV RES INST
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