Method for preparing antioxidant peptide through ultrasonic-microwave synergetic enzymatic hydrolysis

An antioxidant peptide and ultrasonic technology, applied in the field of bioengineering, to achieve high economic and social benefits, shorten the time of enzymatic hydrolysis, and reduce the effect of utilization

Inactive Publication Date: 2012-08-29
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the simultaneous use of ultrasonic-microwave-assisted enzymatic h

Method used

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  • Method for preparing antioxidant peptide through ultrasonic-microwave synergetic enzymatic hydrolysis
  • Method for preparing antioxidant peptide through ultrasonic-microwave synergetic enzymatic hydrolysis
  • Method for preparing antioxidant peptide through ultrasonic-microwave synergetic enzymatic hydrolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1 Optimization of ultrasonic-microwave synergistic enzymatic hydrolysis to prepare antioxidant peptides by response surface methodology

[0038] 1. Materials and Equipment

[0039] 1.1 Raw materials and reagents

[0040] Salmon collagen (SC) was purchased from Wuhan Tiantianhao Biological Products Co., Ltd.; Tris-HCl salt was purchased from Sigma; alkaline protease was purchased from Pangbo Biotechnology Co., Ltd.; other chemical reagents were of domestic analytical grade.

[0041] It should be noted that the alkaline protease used in the present invention is a kind of proteolytic enzyme formed by submerged fermentation, extraction and refining of Bacillus licheniformis 2709 bred by bacterial protoplast mutagenesis, and its main enzyme component is lichen Bacillus protease. The range of enzyme activity is 200,000 u / g, purchased from Pangbo Biotechnology Co., Ltd.

[0042] 1.2 Experimental equipment

[0043] UV-Vis Spectrophotometer, UV-2450; Precision pH M...

Embodiment 2

[0087] Example 2 The method of the present invention for preparing antioxidant peptides by ultrasonic-microwave synergistic enzymatic hydrolysis

[0088] 1) Preparation of enzymatic hydrolysis substrate: Prepare 50 mL of salmon protein solution with a concentration of 5 mg / mL in deionized water as the enzymatic hydrolysis substrate.

[0089] 2) Ultrasonic-microwave-assisted enzymatic hydrolysis: adjust the pH value of the enzymatic hydrolysis substrate to 8.2, then add 0.002 g of alkaline protease, and put it in a water bath at 41°C for 5 minutes.

[0090] 3) Turn on the computer microwave-ultrasonic combined catalytic synthesizer to perform ultrasonic-microwave assisted enzymolysis on the enzymatic hydrolyzate, in which the insertion depth of the ultrasonic probe is fixed. The microwave power was 500W, the ultrasonic power was 100W, and the ultrasonic-microwave treatment temperature was 41°C. After treatment for 9.7 minutes, the enzymatic hydrolysis was continued, and the e...

Embodiment 3

[0093] Example 3 The effect of using different methods to assist enzymatic hydrolysis to prepare antioxidant peptides

[0094] (1) Prepare 50 mL of salmon protein solution with a concentration of 5 mg / mL in deionized water as the substrate for enzymatic hydrolysis.

[0095] (2) Prepare 4 copies of the enzymatic hydrolysis substrates in (1), record them as No. 1-4, adjust to the optimum pH value of the enzyme at 8.2, then add 0.002g of alkaline protease respectively, put them in a water bath at 41°C Enzyme hydrolysis for 5min.

[0096] No. 1: 100W, ultrasonic treatment at 41°C for 10 minutes, continue enzymatic hydrolysis and place it in a water bath at 41°C, inactivate the enzyme at 100°C when the total enzymatic hydrolysis reaction time reaches 2 hours, after cooling, centrifuge to take the supernatant, and detect its superoxide anion radical scavenging rate.

[0097] No. 2: 500W, microwave treatment at 41°C for 10 minutes, continue enzymatic hydrolysis and place it in a ...

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Abstract

The invention relates to a method for preparing an antioxidant peptide through ultrasonic-microwave synergetic enzymatic hydrolysis. The method comprises the following steps: (1), preparing an enzymatic hydrolysis substrate; (2), adding an alkali protease for enzymatic hydrolysis; (3), carrying out ultrasonic-microwave assistant enzymatic hydrolysis; and (4), after enzyme inactivation, centrifuging and separating a reaction solution, taking supernatant, freezing and drying to obtain antioxidant peptide powder. The method has the advantages that the ultrasonic technology, the microwave technology and the enzymology biology technology are combined. Compared with the peptide prepared by the conventional method, no chemical reaction is carried out, the change rate of bioactive substances is reduced, the utilization rate of organic solvents is reduced, the enzymatic hydrolysis time is shortened after the ultrasonic-microwave assistant enzymatic hydrolysis is carried out, and a test proves that the antioxidant capacity of the salmon peptide is remarkably enhanced. The method is simple in process, can be used for industrial production and has higher economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for preparing antioxidant peptides through ultrasonic-microwave synergistic enzymatic hydrolysis. Background technique [0002] Most of the currently used food antioxidants are chemical compounds such as BHA, BHT, etc. Although the antioxidant effect is good, they are harmful to the human liver, spleen, lungs, etc., and have cumulative carcinogenic effects. In recent years, people have gradually turned their attention to natural antioxidants. Studies have found that peptides contained in protein polypeptide chains have strong antioxidant activity, and their antioxidant activity is often stronger than that of parent proteins and amino acids. Compared with synthetic food antioxidants, antioxidant peptides are safer and more reliable, and the preparation of natural antioxidant peptides to replace synthetic antioxidants has become one of the current research hotspots...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 康永锋康俊霞王磊李艳史华进
Owner SHANGHAI OCEAN UNIV
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