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A kind of fish skin antifreeze protein polypeptide based on sugar modification and preparation method thereof

A technology of antifreeze protein and fish skin protein, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., can solve the problems of no discovery, and achieve the effects of improving tissue structure, less equipment investment, and low reaction temperature.

Active Publication Date: 2015-10-21
BINZHOU WANJIA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, there is no report of using fish skin as raw material to prepare protein polypeptide through enzymatic hydrolysis, and then glycosylation reaction with sugar to prepare fish skin protein polypeptide with antifreeze function

Method used

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  • A kind of fish skin antifreeze protein polypeptide based on sugar modification and preparation method thereof
  • A kind of fish skin antifreeze protein polypeptide based on sugar modification and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 The present invention is based on the preparation of sugar-modified cod skin antifreeze protein polypeptide

[0035] Proceed as follows:

[0036] (1) Thaw 50 grams of frozen cod skin at 10°C for 5 hours, then wash the fish skin with water at a temperature of 10°C, and beat the fish skin into a pulp with a beater to obtain fish skin pulp; Then add 200 grams of water 4.0 times the weight of the fish skin slurry to the fish skin slurry, then use a colloid mill to grind the fish skin slurry into a fish skin slurry, and then centrifuge at 3000g for 8 minutes to remove the upper layer of fat to obtain a fat-free fish skin slurry 235 grams.

[0037](2) Put the degreased fish skin slurry in an ultrasonic generator and treat it with an ultrasonic wave at a frequency of 30kH for 5 minutes; then add flavor protease to the ultrasonically treated fish skin slurry in a weight percentage ratio of 0.7% of the fish skin weight (purchased from Novozymes, the same below) 0....

Embodiment 2

[0041] Example 2 The present invention is based on the preparation of sugar-modified puffer fish skin antifreeze protein polypeptide

[0042] Proceed as follows:

[0043] (1) Thaw 100 grams of frozen puffer fish skin at 10°C for 8 hours, then wash the fish skin with water at a temperature of 10°C, and beat the fish skin into a pulp with a beater to obtain fish skin pulp then add 300 grams of water with 3.0 times the weight of the fish skin slurry in the fish skin slurry, then utilize a colloid mill to grind the fish skin slurry into a fish skin slurry, then centrifuge at 4000g for 5 minutes to remove the upper layer of fat to obtain fat-free fish skin Serum 370 grams.

[0044] (2) Put the degreased fish skin slurry in an ultrasonic generator, and use an ultrasonic wave with a frequency of 25kH for 10 minutes; then add flavor protease to the ultrasonically treated fish skin slurry in a weight percentage ratio of 0.5% fish skin weight 0.5 g, at 45°C, pH 7.0 (adjusted with 1mol...

Embodiment 3

[0048] Embodiment 3 preparation based on sugar-modified cod skin antifreeze protein polypeptide

[0049] Proceed as follows:

[0050] (1) Thaw 200 grams of frozen cod skin at 10°C for 10 hours, then wash the fish skin with water at a temperature of 10°C, and beat the fish skin into a pulp with a beater to obtain a fish skin pulp; then Add 400 grams of water 2.0 times the weight of the fish skin slurry to the fish skin slurry, then use a colloid mill to grind the fish skin slurry into a fish skin slurry, and then centrifuge at 4000g for 8 minutes to remove the upper layer of fat to obtain a fat-free fish skin slurry 562 gram.

[0051] (2), put the degreased fish skin slurry obtained in step (1) in an ultrasonic generator, and use an ultrasonic wave with a frequency of 25kH for 8 minutes; Add 0.8 g of flavor protease to the liquid, and carry out enzymolysis at 50°C and pH 6.5 (adjusted with 1mol / L NaOH or HCl) for 2.5 hours; then keep warm at 90°C for 3 minutes, cool to room t...

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Abstract

The invention discloses a sugar modification-based fish skin anti-freeze protein polypeptide in the field of processing of byproducts of aquatic products. The sugar modification-based fish skin anti-freeze protein polypeptide is prepared by mainly adopting the steps: pulping fish skin, then grinding by using a colloid mill to form fish skin pulp, and centrifugally removing fat; treating by using ultrasonic waves, then hydrolyzing by using a flavor protease, ultra-filtering to obtain a polypeptide with a molecular weight of 3000-5000 Daltons, and carrying out freeze drying to obtain fish skin protein polypeptide powder; and mixing the fish skin protein polypeptide powder with lactose for performing a glycosylation reaction to obtain the fish skin anti-freeze protein polypeptide. The invention further discloses a preparation method of the fish skin anti-freeze protein polypeptide. The fish skin anti-freeze protein polypeptide disclosed by the invention has a good anti-freezing function, and is capable of increasing the motility rate of frozen and dried microorganisms by 50 percent; secondly, due to the adoption of ultrasonic treatment, the fish skin anti-freeze protein polypeptide is high in yield; in addition, the preparation method disclosed by the invention is mild in reaction conditions, simple, less in equipment investment, and small in operation site.

Description

technical field [0001] The invention belongs to the field of processing by-products of aquatic products, and in particular relates to a sugar-modified fish skin antifreeze protein polypeptide and a preparation method of the fish skin antifreeze protein polypeptide. Background technique [0002] Antifreeze protein has the function of low temperature protection and can be used as an advanced antifreeze agent. It has a wide range of application values ​​in the fields of medicine, cosmetics, biology, food, agriculture, etc. For example, antifreeze protein can be used for ultra-low temperature preservation of human or animal organs, improving Its freezing quality; antifreeze protein can improve the antifreeze ability of specific microorganisms, reduce the damage of ice crystal formation and recrystallization to food structure when food is frozen, and improve food quality. [0003] In 1957, Scholander et al. reported for the first time that there were proteins with antifreeze acti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/107C12N1/04
Inventor 刘鹏徐萍
Owner BINZHOU WANJIA BIOTECH
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