Antibacterial peptide derived from anchovy cooking waste liquid and antibacterial peptide separation method

A separation method and antibacterial peptide technology, applied in the field of antibacterial peptides and their separation, can solve problems such as interfering with the binding of cell membranes and target peptides, and achieve the effects of simplifying targeted separation steps and reducing production costs

Inactive Publication Date: 2014-07-23
JIANGNAN UNIV
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Problems solved by technology

However, the cell membrane in cell membrane affinity chromatography needs to be immobilized on a specific carrier to prepare a corresponding stationary phase. The combination with the carrier will interfere with the combinati

Method used

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  • Antibacterial peptide derived from anchovy cooking waste liquid and antibacterial peptide separation method
  • Antibacterial peptide derived from anchovy cooking waste liquid and antibacterial peptide separation method
  • Antibacterial peptide derived from anchovy cooking waste liquid and antibacterial peptide separation method

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Embodiment Construction

[0025] The present invention will be further described below in conjunction with the embodiments of the accompanying drawings.

[0026] 1) The cooking waste liquid of kun fish was concentrated to 1 / 10 of the original volume by rotary steaming, and hydrolyzed for 6 hours with the complex protease Protamex (0.02 enzyme / g crude protein) at pH 6.5 and temperature 55±2°C. , boiled at 100°C for 10min to inactivate the enzyme, then rapidly cooled to room temperature; centrifuged at 8000g for 20min to take the supernatant, pre-frozen in -86°C ultra-low temperature refrigerator for 6h, and then vacuum freeze-dried (-55°C, 0.2mBar), After freeze-drying, the anchovy cooking waste liquid was concentrated and then hydrolyzed, which was stored at -20°C for future use;

[0027] 2) The hydrolyzate after concentrating the cooking waste liquid of kun fish is made into 10mg / ml aqueous solution with ultrapure water, and its relative molecular weight distribution is measured by high performa...

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Abstract

The invention relates to antibacterial peptide derived from anchovy cooking waste liquid and an antibacterial peptide separation method. The antibacterial peptide separation method is characterized in that a food-grade enzymic preparation is used for enzymolysis of anchovy cooking waste liquid concentrate, the antibacterial peptide in the anchovy cooking waste liquid concentrate is separated by combination of simulated cell membrane equilibrium dialysis and high-performance liquid chromatography, the amino acid sequence of the purified peptide is analyized, and the activity of the amino acid sequence is verified. The result shows that the antibacterial peptide is decapeptide, and the amino acid sequence of the antibacterial peptide is GLSRLFTALK. The antibacterial peptide has antibacterial activity to seven types of indicator bacteria such as staphylococcus aureus and escherichia coli. The amino acid sequence GLSRLFTALK is obtained through enzymolysis, has the characteristics of high safety and strong antibacterial property and has a potential utilization value in industries such as medicines, food and feed. The antibacterial peptide separation method realizes the targeting separation by using the binding characteristics of a simulated cell membrane of the antibacterial peptide and overcomes the shortcomings of too many steps and long time consumption existing in a conventional peptide separation method. The antibacterial peptide separation method has the advantages that fish processing wastewater is used as a raw material, the environmental pollution is reduced, and the added value of the product is increased.

Description

technical field [0001] The invention relates to an antibacterial peptide derived from cooking waste liquid of kun fish and a separation method thereof, belonging to the field of food biotechnology. Background technique [0002] Kunyu is a small and low-value marine fish in the middle and upper layers of the cluster. It is widely distributed in the Yellow Sea and East my country Sea. It is rich in protein and oil and has high nutritional value. It contains a lot of proteolytic enzymes in its body, and it is prone to autolysis and rot after fishing, so it is commonly known as "rotten from water" and "rotten boat". After the anchovy is caught, it needs to be steamed immediately, and then processed into the traditional dried anchovy product - sea anchovy. The cooking waste liquid contains nutrients and flavor substances such as protein, amino acid and nucleotide, and has great development and utilization prospects. However, at present, the processing and utilization of the coo...

Claims

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Application Information

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IPC IPC(8): C07K7/06C07K1/14C12P21/06
Inventor 张晖唐文婷齐希光王立钱海峰
Owner JIANGNAN UNIV
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