Preparation for fat-reducing peptide

A production method and fish meat technology, which are applied in food preparation, protein composition of fish, food science and other directions, can solve the problems of unstable weight loss effect, side effects that cannot be ignored, and single type of drugs, so as to improve the antioxidant level of the liver and improve the Liver damage, easily absorbed effect

Inactive Publication Date: 2014-03-12
TIANJIN UNIV OF SCI & TECH
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AI Technical Summary

Problems solved by technology

At present, the types of drugs for obesity treatment are single, the price is expensive, the weight loss effect is unstable, and the side effects of long-term use cannot be ignored

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] (1) Pretreatment of fish meat: the crucian carp is descaled, skinned, head and tail removed, impurities removed, cut into fish pieces, after washing, the fish meat is chopped with a grinder, preserved, and set aside.

[0014] (2) Extraction of water-soluble protein from fish meat: mix the crushed fish meat with water in a ratio of 1:9, stir and extract at 40~43℃ for 2.5~3h, centrifuge at 4000r / min for 10~15min, take the supernatant to obtain the water solubility Protein extract.

[0015] (3) Preparation of weight loss peptide: Mix the alkaline protease with the water-soluble protein extract of fish meat at a ratio of 100 U / mL. After enzymolysis at 38~42℃ for 8~11h, boil the enzyme at 100℃ for 10~15min, 4000r / After centrifugation for 10 minutes, the upper enzymatic hydrolysate is treated by ultrafiltration (MWCO=5KDa), and then the fractions with molecular weight less than 5KDa are concentrated by vacuum rotary evaporation, and dried to obtain slimming peptide products.

[00...

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PUM

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Abstract

The invention discloses a production method of a fat-reducing peptide, and relates to functional health food and a preparation method thereof. The fat-reducing peptide belongs to the health food which is abundant in biological active peptides, healthy, safe, abundant in nutrition, stable and easy to store, convenient to eat and suitable of industrial production and has good fat-reducing function. The preparation method of the fat-reducing peptide comprises: (1) pretreatment on fish flesh; (2) extraction of fish flesh water-soluble protein; and (3) preparation of the fat-reducing peptide. The prepared fat-reducing peptide has obvious effect of inhibiting the activity of pancreatic lipase and amylase, and animal in-vivo experiments confirm that the fat-reducing peptide has obvious blood fat reducing effect and is capable of improving the antioxidation level of liver, improving liver damage and reducing body weight increase, and the fat-reducing peptide is ideal functional health food possessing the characteristics of reducing blood fat, reducing weight, and being nutritive, healthy and suitable to people of all ages.

Description

Technical field [0001] The invention relates to a functional health food, in particular to the preparation of an active peptide with weight loss function. Background technique [0002] Biologically active peptides are the general term for linear or circular peptides composed of 20 natural amino acids in proteins with different compositions and arrangements. They are functional compounds derived from proteins. Not only has a variety of functional activities, but also has a completely independent absorption mechanism. At present, in the Biopep peptide library, nearly 1,500 peptides with various biological activities have been listed, including sedation and sleep, anti-thrombosis, anti-oxidation, antibacterial, anti-cancer, lowering blood pressure, weight loss, improving immune regulation , Improve hormone regulation, quickly restore physical fitness, improve human endurance, and promote the absorption of beneficial trace elements and nutrients. [0003] At present, there are 70 mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34A23L1/29A23L33/00
Inventor 王艳萍刘丽媛彭晨
Owner TIANJIN UNIV OF SCI & TECH
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