A method for preparing antioxidants from Schizochytrium algae dregs

Abstract

The invention discloses a method for preparing an antioxidant by using schizochytrium limacinum algal meal. The method comprises the following steps: (1) adding water to soak schizochytrium limacinum algal meal to obtain material liquid; (2) uniformly stirring the material liquid and carrying out homogenizing treatment; (3) sterilizing the homogenized material liquid and adjusting the pH value to 7.5-9.5, and then adding protease for hydrolyzing until the degree of hydrolysis of protein is 5-10%, and carrying out enzyme deactivation so as to obtain hydrolysate; (4) centrifugally separating the hydrolysate to obtain supernate A; (5) participating the supernate A by using ethyl alcohol, and centrifugally separating to obtain supernate B; (6) removing ethyl alcohol out of the supernate B to obtain supernate C; (7) concentrating the supernate C, then adding glucose and reacting to obtain a Maillard reaction product; (8) carrying out spray drying on the Maillard reaction product to obtain the antioxidant. The schizochytrium limacinum algal meal is taken as a raw material, so that the method is simple in production process and low in production cost, and the prepared antioxidant is high in antioxidant activity and high in eating safety.

Description

technical field [0001] The invention relates to the preparation of peptides, in particular to a method for preparing antioxidants from Schizochytrium algae dregs, that is, a method for preparing antioxidants from the remaining algae dregs after extracting oil from Schizochytrium algae. Background technique [0002] For oily foods, many studies have shown that the deterioration of all oily foods begins with fat oxidation. Fat oxidation methods include air oxidation, photooxidation, enzymatic oxidation, metal-catalyzed oxidation, etc. The oxidized oil has three major harms: one is the irritating smell such as "hala taste". When this happens to infant milk powder, the child's direct performance is refusal to eat, even if it is barely eaten, vomiting will occur; the other is nutrition. The value is destroyed, and unsaturated fatty acids no longer have nutritional value after oxidation; the third is to produce toxic substances, such as hydroperoxides, aldehydes, epoxides, etc. T...

AI Technical Summary

Problems solved by technology

[0010] In summary, the existing methods for preparing antioxidant peptides have the defects of complex production process routes and high production costs

In addition, the prepared antioxidant peptides have poor flavor (especially bitter taste)