Antioxidant peptide and preparation method thereof

An antioxidant peptide, separation and purification technology, applied in the field of food biology, can solve the problems of peanut protein denaturation, color and smell deterioration, etc., and achieve the effect of small molecular weight, strong activity and low price

Active Publication Date: 2012-09-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Peanut meal is a by-product of peanut kernels after oil extraction, which is rich in protein. However, due to the process of high temperature pressing and solvent extra

Method used

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  • Antioxidant peptide and preparation method thereof
  • Antioxidant peptide and preparation method thereof
  • Antioxidant peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of koji enzyme: Mix 20g of bran, 10g of peanut meal, 0.05g of calcium chloride and 30g of deionized water; sterilize in a high-pressure steam sterilizer at 100°C for 30min, cool to 38°C, and inoculate Aspergillus oryzae, cultivated in an incubator at 30°C for 48h; add 200mL of deionized water, stir in a 30°C water bath for 1h, at 0°C at 8000 × g Centrifuge for 20min, take the supernatant, and freeze-dry to obtain Aspergillus;

[0030](2) Preparation of peanut meal enzymatic hydrolyzate: mix peanut meal and water at a mass ratio of 1:7, add 0.5% koji-forming enzyme based on the protein mass of peanut meal, enzymatically hydrolyze at 55°C for 8 hours; Enzyme for 15 minutes, centrifuge, take the supernatant to obtain the peanut meal enzymatic solution, the degree of hydrolysis is 34.6%;

[0031] (3) Separation and purification of antioxidant peptides: pass the peanut meal enzymatic solution through an ultrafiltration membrane with a molecular weight cut-of...

Embodiment 2

[0034] (1) Preparation of koji enzyme: Mix 24g of bran, 15g of peanut meal, 0.06g of calcium chloride and 35g of deionized water; sterilize in a high-pressure steam sterilizer at 100°C for 30min, cool to 38°C, and inoculate Aspergillus oryzae, cultivated in an incubator at 28°C for 72h; add 200mL of deionized water, stir in a water bath at 50°C for 3h, at 2°C at 8000 × g Centrifuge for 20min, take the supernatant, and freeze-dry to obtain Aspergillus;

[0035] (2) Preparation of peanut meal enzymatic hydrolyzate: mix peanut meal and water at a mass ratio of 1:7, add 1% koji-forming enzyme based on peanut meal protein, enzymatically hydrolyze at 55°C for 12h; sterilize at 95°C Enzyme for 30 minutes, centrifuge, take the supernatant to obtain the peanut meal enzymatic hydrolysis solution, the degree of hydrolysis is 36.3%;

[0036] (3) Separation and purification of antioxidant peptides: pass the peanut meal enzymatic solution through an ultrafiltration membrane with a molecula...

Embodiment 3

[0039] Carry out in the same manner as in Embodiment 2, except that the enzymatic hydrolysis is carried out at 55° C. for 24 hours to obtain an enzymatic hydrolyzate of peanut meal, and the degree of hydrolysis is increased to 39.9%.

[0040] Fig. 1 is Sephadex G-15 gel filtration chromatographic separation and purification antioxidant peptide map, wherein Figure 1a For the determination of antioxidant activity, Figure 1b Elution curve for chromatographic separation. It can be seen from Figure 1 that the activity of component F4 is the highest. Figure 2 is a semi-preparative HPLC separation and purification antioxidant peptide map, in which Figure 2a For the determination of antioxidant activity, Figure 2b It is the elution curve of chromatographic separation, and it can be seen from Fig. 2 that component P3 has the highest activity. Fig. 3 is a mass spectrometry analysis diagram of the amino acid sequence Tyr-Gly-Ser of the antioxidant peptide.

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Abstract

The invention relates to antioxidant peptide and a preparation method thereof. According to the preparation method, peanut meal enzymolysis liquid is obtained by utilizing peanut meal and self-made koji-forming enzymes and through enzymatic hydrolysis; then the peanut meal enzymolysis liquid is separated and purified by utilizing an ultrafiltration membrane, a gel filtration chromatograph and a reversed-phase high-performance liquid chromatograph, so as to obtain a new antioxidant peptide product; and the amino acid sequence of the new antioxidant peptide product is determined. The amino acid sequence of the product is Tyr-Gly-Ser, and the molecular weight of the product is 325.3Da; the product has very strong antioxidant effect, and the oxygen free radical absorption capability of the product is 4 times of that of reduced glutathione; and the antioxidant peptide has the characteristic of small molecular weight and can be directly absorbed by human bodies, so that the antioxidant peptide can be widely applied to the fields of foods, health care products, cosmetics, and the like.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a preparation method of an antioxidant peptide. Background technique [0002] Since British Harman proposed the theory of free radicals in 1956, people have gradually realized that many chronic diseases in the human body, such as diabetes, cardiovascular disease, neurodegenerative disorders, cancer and aging, are related to free radicals produced by oxidation in the body. Therefore, research on antioxidants more and more people pay attention to. Traditionally used antioxidants are mostly synthetic antioxidants, such as di-tert-butylhydroxytoluene (BHT) and tert-butylhydroxyanisole (BHA), which are widely used due to their cheapness and strong antioxidant capacity, but due to their Potential hazards to human health and restricted use. Therefore, finding and developing safe, non-toxic natural antioxidants has become a research hotspot in today's society. [0003] Natural antiox...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K5/087C07K1/36C07K1/34C07K1/16C07K1/20
Inventor 赵谋明郑淋任娇艳苏国万崔春
Owner SOUTH CHINA UNIV OF TECH
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