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Method for preparing antioxidant oligopeptide by performing ultrasonic enzymolysis on swim bladders

An anti-oxidation and swim bladder technology, applied in the field of enzymatic hydrolysis of fish swim bladders to prepare antioxidant oligopeptides, achieves the effects of simple operation, good scavenging effect, and increased release

Inactive Publication Date: 2012-02-29
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the technology of using swim bladder enzymatic hydrolysis to prepare antioxidant peptides has not been reported. This patent mainly produces antioxidant oligopeptides by controlling the enzymatic hydrolysis conditions of fish swim bladder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The swim bladder is cut into fritters, put into pulverizer and be pulverized into 60 order swim bladder powder; take 24g swim bladder powder, add 400ml (400g) phosphate buffer saline (wherein, phosphate buffer saline is made of 6.0) in the swim bladder powder 350.8ml molar concentration is 0.2mol / L sodium dihydrogen phosphate aqueous solution and 49.2ml molar concentration is 0.2mol / L disodium hydrogen phosphate aqueous solution mixes) and 0.384g trypsin, stir, obtain swim bladder solution; The solution was enzymatically hydrolyzed in a constant temperature water bath at 50°C for 5 minutes, and then the swim bladder solution was sonicated for enzymolysis, the ultrasonic power was controlled at 220W, the ultrasonic time was 5 minutes, and the ultrasonic temperature was 40°C. After ultrasonic treatment, the enzymolysis was continued in a constant temperature water bath at 50°C for 45 minutes; After enzymatic hydrolysis, raise the temperature of the water bath to 100°C to i...

Embodiment 2

[0023] The swim bladder is cut into fritters, put into pulverizer and be pulverized into 60 mesh swim bladder powder; take 24g swim bladder powder, add 400ml (400g) of phosphate buffer saline (wherein, phosphate buffer saline solution) with a pH value of 6.0 in the swim bladder powder 350.8ml molar concentration is 0.2mol / L sodium dihydrogen phosphate aqueous solution and 49.2ml molar concentration is 0.2mol / L disodium hydrogen phosphate aqueous solution mixed) and 0.384g trypsin, stir, obtain swim bladder solution; The swim bladder solution was enzymolyzed in a constant temperature water bath at 50°C for 10 minutes, and then the swim bladder solution was subjected to ultrasonic treatment for enzymolysis. The ultrasonic power was controlled at 220W, the ultrasonic time was 9 minutes, and the ultrasonic temperature was 30°C. ; After the enzymolysis is finished, the temperature of the water bath is raised to 100°C to inactivate the enzyme. After the inactivation, cool to room tem...

Embodiment 3

[0027] The swim bladder is cut into fritters, put into pulverizer and be pulverized into 60 mesh swim bladder powder; take 24g swim bladder powder, add 400ml (400g) of phosphate buffer saline (wherein, phosphate buffer saline solution) with a pH value of 6.0 in the swim bladder powder 350.8ml molar concentration is 0.2mol / L sodium dihydrogen phosphate aqueous solution and 49.2ml molar concentration is 0.2mol / L disodium hydrogen phosphate aqueous solution mixed) and 0.48g trypsin, stir well, obtain swim bladder solution; The swim bladder solution was enzymatically hydrolyzed in a constant temperature water bath at 50°C for 10 minutes, and then the swim bladder solution was subjected to ultrasonic treatment for enzymolysis. The ultrasonic power was controlled at 220W, the ultrasonic time was 7 minutes, and the ultrasonic temperature was 45°C. ; After the enzymolysis is finished, the temperature of the water bath is raised to 100°C to inactivate the enzyme, after inactivating the ...

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Abstract

The invention provides a method for preparing antioxidant oligopeptide by performing ultrasonic enzymolysis on swim bladders. The method comprises the following steps of: crushing the swim bladders into swim bladder powder; adding a phosphate buffer solution with the pH value of 6.0 and trypsin into the swim bladder powder and stirring uniformly to obtain a swim bladder solution; performing enzymolysis on the swim bladder solution in water bath; performing ultrasonic treatment on the swim bladder solution for enzymolysis; after ultrasonic treatment, continuously performing enzymolysis in constant-temperature water bath; after the enzymolysis is finished, deactivating enzyme, cooling and filtering to obtain supernate; performing ultrafiltration on the supernate by using a 10,000-Da ultrafiltration membrane; and freeze-drying the solution obtained after ultrafiltration to obtain the swim bladder antioxidant oligopeptide. The antioxidant oligopeptide prepared by the method has a good effect of eliminating free radicals of a human body, can prevent ageing, inflammation and heart cerebrovascular diseases caused by arteriosclerosis, and can serve as a nutritional additive to be applied to food.

Description

technical field [0001] The invention relates to a method for preparing antioxidant oligopeptides by enzymatic hydrolysis of swim bladders, in particular to a method for preparing antioxidant oligopeptides by enzymolyzing fish swim bladders with ultrasonic waves. Background technique [0002] Swim bladder, also known as fish bubble, fish maw, milt, and pressure cell, is an important organ for adjusting the specific gravity of the fish body. Most of the bony fishes living in the upper and middle layers of seawater have a swim bladder, and the volume of the swim bladder accounts for about 5% of the body. Left and right, its shape is oval, conical, heart-shaped, horseshoe and so on. The main nutritional components of swim bladder are high-grade collagen, mucopolysaccharides, multivitamins, calcium, zinc, iron, selenium and other trace elements. The protein content is generally more than 80%, while the fat content is low. It is an ideal high-protein food. low fat food. Swim bla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 段振华常虹成长玉
Owner HAINAN UNIVERSITY
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