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Method for extracting antibacterial peptide from pearl oyster meat

A technology of antimicrobial peptides and shellfish meat, which is applied in the field of extracting antimicrobial peptides and extracting antimicrobial peptides from pearl oyster meat, which can solve the problems of low added value and achieve the effects of low production cost, shortened hydrolysis time, and strong inhibition ability

Inactive Publication Date: 2011-10-19
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pearl oysters produce a large amount of shell meat after pearling. Except for a small amount of these pearl oyster meat, they are used for fresh food, and most of them are processed into feed or discarded, with low added value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the pearl oyster meat antimicrobial peptide provided in this embodiment comprises the following steps:

[0022] (1) Shell meat pretreatment: thaw the frozen Hepu pearl oyster meat, remove the internal organs, wash 2-3 times with clean water, put it in a stainless steel frame and drain for 5 minutes;

[0023] (2) Cold homogenization: weigh the shellfish after pretreatment, add ice water 0.4 times the weight of the shellfish, place it in a tissue grinder for homogenization for 2-5 minutes, and obtain the shellfish homogenate;

[0024] (3) Enzyme addition and ultrasonic treatment: put the shellfish meat homogenate in a stainless steel container, add flavor protease (product of Danish NOVO company, enzyme activity is 2.0×10 5 U), add the enzyme according to the weight of the shellfish, the addition amount of flavor protease is 1600 U / g, stir well, put it in the ultrasonic instrument, adjust the ultrasonic working frequency to 35kHz, the ultrasonic...

Embodiment 2

[0030] The preparation method of the pearl oyster meat antimicrobial peptide provided in this embodiment comprises the following steps:

[0031] (1) Shell meat pretreatment: thaw the frozen Oyster oyster, remove the viscera, wash 2-3 times with clean water, put it in a plastic box and drain for 5 minutes;

[0032] (2) Cold homogenization: weigh the shellfish meat after pretreatment, add ice water 0.8 times the weight of the shellfish flesh, place it in a tissue grinder for homogenization for 2-5 minutes, and obtain the shellfish flesh homogenate;

[0033] (3) Enzyme addition and ultrasonic treatment: put the shellfish meat homogenate in a glass container, add flavor protease (product of Danish NOVO company, the enzyme activity is 2.0×10 5 U), add enzymes according to the weight of shellfish, the amount of flavor protease added is 2500 U / g, stir well, put it in an ultrasonic instrument, adjust the ultrasonic working frequency to 35kHz, ultrasonic intensity to 320W, and control...

Embodiment 3

[0039] The preparation method of the penguin pearl oyster meat antimicrobial peptide provided in this embodiment comprises the following steps:

[0040] (1) Pretreatment of shellfish meat: thaw fresh penguin pearl shellfish meat, remove internal organs, wash 2-3 times with clean water, put in a stainless steel frame and drain for 5 minutes;

[0041] (2) Cold homogenization: weigh the pretreated shellfish, add ice water 0.6 times the weight of the shellfish, and place it in a tissue grinder for homogenization for 2-5 minutes to obtain a shellfish homogenate;

[0042] (3) Enzyme addition and ultrasonic treatment: put the shellfish meat homogenate in a stainless steel cup, add flavor protease (product of Danish NOVO company, the enzyme activity is 2.0×10 5U), add enzyme according to the weight of shellfish, the amount of flavor protease added is 2000 U / g, stir well, put it in an ultrasonic instrument, adjust the ultrasonic working frequency to 35kHz, ultrasonic intensity to 280W,...

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PUM

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Abstract

The invention discloses a method for extracting an antibacterial peptide from pearl oyster meat, which comprises the following steps: taking the pearl oyster meat after pretreatment, adding ice water for cold homogenation so as to get homogenate; adding flavourzyme into the homogenate, uniformly mixing, then regulating the working frequency of ultrasonic waves to 35kHz, regulating the strength of the ultrasonic waves to 280-360W and regulating the temperature to 50-65 DEG C for performing ultrasonic treatment for 90-100 minutes; continuing to performing enzymolysis on the homogenate for 1-2 hours after the ultrasonic treatment still in a constant-temperature water bath at the temperature of 50-65 DEG C and then performing enzyme inactivation and cooling treatment for getting enzymatic hydrolysate; and performing centrifugal treatment on the enzymatic hydrolysate, taking supernatant liquid, regulating the operation pressure of membrane separation to 2-3bar, regulating the temperature to 3-10 DEG C, utilizing the membrane separation technology for performing ultrafiltration treatment, collecting separation liquid with the intercepting molecular weight of 5000-10000Da, freeze-drying and then getting an antibacterial peptide product of the pearl oyster meat. The method uses the ultrasonic wave technology to assist the hydrolysis of the flavourzyme for carrying out the extraction of the antibacterial peptide in the pearl oyster meat, so that the operation is simple, the hydrolysis rate and the antibacterial activity can be improved, the hydrolysis time is shortened, the production cost is low, the product is safe, waste pearl oyster meat after opening pearls can be utilized with high value and further the economic benefits of a manufacturer are improved.

Description

technical field [0001] The invention relates to a method for extracting antimicrobial peptides, in particular to a method for extracting antimicrobial peptides from pearl oyster meat, and belongs to the technical field of deep processing of aquatic products. Background technique [0002] Antimicrobial peptides (AMPs) is a general term for a class of small molecule polypeptides encoded by genes with antibacterial activity. Antimicrobial peptides have killing effects on bacteria, some fungi, viruses, protozoa, and tumor cells. Its advantages of sterilization, safety and non-toxicity make it have potential application value as a natural food preservative. [0003] There are more than 30 kinds of shellfish that can produce pearls in the world, which are generally distributed in the tropics and subtropics, and are brought subtidal to the seabed at a depth of tens of meters. At present, the most important shellfish used to produce seawater cultured pearls are Pearl oyster (also k...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
Inventor 吴燕燕李来好杨贤庆宫晓静刁石强陈胜军邓建朝马海霞黄卉
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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