Method for preparing antioxidant collagen peptide

A technology of oxidizing glue and collagen, which is applied in the field of food biology, can solve the problems of low activity of antioxidant peptides, lack of separation and purification, and deep color, so as to achieve high antioxidant activity, improve sensory quality, and deep color.

Active Publication Date: 2014-06-25
山东奥精生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the preparation of antioxidant peptides mostly adopts the method of industrial enzymatic hydrolysis, and there is a lack of further effective separation and purification, resulting in the preparation of antioxidant peptides with low activity, dark color, bitter taste, and heavy fishy smell, which seriously limits its use. practical application

Method used

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  • Method for preparing antioxidant collagen peptide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 50 g of collagen into a Erlenmeyer flask, add 1000 mL of artificial gastric juice, seal it, and simulate gastric digestion in a constant temperature shaking water bath at 37°C and 150 rpm for 3 h, then adjust the pH to 6.8 with 1.0 mol / L NaOH, Add 10 g of trypsin to continue simulating small intestine digestion for 5 h. After the digestion, the reaction was terminated in a boiling water bath for 12 min, and the supernatant was collected by centrifugation at 10,000 g for 15 min.

[0025] Using the Millipore Pellicon ultrafiltration system, pump the above digested solution to the surface of a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 1 kDa, collect the filtrate until its absorbance at 220 nm is close to 0, and then concentrate it to 100 mL by rotary evaporation About, vacuum freeze-dried, about 55 g.

[0026] Dissolve the fraction obtained from the above membrane separation in 0.05 mol / L HAc-NaAc buffer (pH = 4.5) to 50 mg / mL...

Embodiment 2

[0028] Weigh 50 g of gelatin into a digestion bottle, add 500 mL of artificial gastric juice, seal it, simulate gastric digestion in a constant temperature shaking water bath at 37°C and 180 rpm for 2 h, then adjust the pH to 6.8 with 1.0 mol / L NaOH, add 5 g of trypsin continued to simulate digestion in the small intestine for 4 h. After the digestion, the reaction was terminated in a boiling water bath for 10 min, and the supernatant was collected by centrifugation at 10,000 g for 10 min.

[0029] Using the Millipore Pellicon ultrafiltration system, pump the above digested solution to the surface of a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 1 kDa, collect the filtrate until its absorbance at 220 nm is close to 0, and then concentrate it to 100 mL by rotary evaporation About, vacuum freeze-dried, about 52 g.

[0030] Dissolve the fraction obtained from the above membrane separation in 0.05 mol / L HAc-NaAc buffer (pH = 4.5) to 100 mg / mL...

Embodiment 3

[0032] Weigh 50 g of gelatin into a Erlenmeyer flask, add 1250 mL of artificial gastric juice, seal it, simulate gastric digestion in a constant temperature shaking water bath at 37°C and 120 rpm for 4 h, then adjust the pH to 6.8 with 1.0 mol / L NaOH, add 12.5 g of trypsin continued to simulate digestion in the small intestine for 6 h. After digestion, the reaction was terminated by boiling water bath for 15 min, and the supernatant was collected by centrifugation at 10,000 g for 20 min.

[0033]Using the Millipore Pellicon ultrafiltration system, pump the above digested solution to the surface of a regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 1 kDa, collect the filtrate until its absorbance at 220 nm is close to 0, and then concentrate it to 100 mL by rotary evaporation About, vacuum freeze-dried, about 56 g.

[0034] Dissolve the fraction obtained from the above membrane separation in 0.05 mol / L HAc-NaAc buffer (pH = 4.5) to 200 mg / mL, t...

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Abstract

The invention belongs to the technical field of food biology and in particular relates to a method for preparing an antioxidant collagen peptide. The main technical method comprises the following steps: mixing collagen and artificial gastric juice (according to United States Pharmacopeia preparation) under the condition of 37 DEG C, simulating gastric digestion under oscillating conditions, regulating the pH to 6.8 by using NaOH, adding pancreatin and continuously simulating intestinal digestion, ending the reaction after a boiling water bath, centrifuging and taking the supernatant; performing ultrafiltration separation on the digestion fluid by utilizing a membrane with the molecular cut off of 1kDa, collecting the filtrate until the light absorption value at 220nm is close to 0, concentrating, drying, dissolving, loading to a ToyopearlSP-650M column, and performing linear elution by using a NaCl-containing HAc-NaAc buffer solution; collecting and eluting active ingredients, concentrating and loading to a SephadexG10 column, eluting by using distilled water, collecting the eluted active ingredients, concentrating and drying to obtain odorless, tasteless and white powder, namely the target antioxidant collagen peptide.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of antioxidant collagen peptide. technical background [0002] my country is a big fishery country, and the total output of aquatic products has ranked first in the world for 23 consecutive years. However, the processing technology of aquatic products is low, and a large amount of processing waste is used for feed and fertilizer, or even directly buried as garbage, resulting in serious waste of resources and environmental pollution. Therefore, the development and utilization of these leftovers is of great significance for extending the industrial chain, increasing added value, reducing environmental pollution, and increasing economic benefits. [0003] In the process of food processing and storage, oxidation will bring a series of sensory and nutritional problems, and even produce toxic and harmful substances. Free radicals produced by the body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K5/083C07K1/36C07K1/34C07K1/18
Inventor 王林梁秋芳徐军民王振斌马海乐
Owner 山东奥精生物科技有限公司
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