Antihypertensive peptide derived from sardine as well as preparation method and application of antihypertensive peptide

A technology for blood pressure-lowering peptides and sardines, which is applied to the preparation method, application, food preparation and other directions of peptides, can solve problems such as insufficient separation technology, and achieve the effects of high food safety, low production cost and good enzymatic hydrolysis effect.

Active Publication Date: 2014-09-10
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sardine hypotensive peptide in my country has not yet seen industrialization development, which is mainly due to the incompleteness of the separation technology. If the key problems in the details can be overcome, it will have great development value and application prospects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A sardine hypotensive peptide, the preparation method of which is as follows:

[0037] (1) Raw material pretreatment: clean the sardines, remove the scales and heads, put them into a high-speed mixer and stir them into minced meat; in a constant temperature water bath at 30°C, autolyze for 3.5 hours; the autolyzed minced fish is mixed with 25% ( The concentration of W / V) is added into 100mL distilled water, stirred into sardine homogenate;

[0038] (2) The first step of enzymatic hydrolysis: add papain to the sardine homogenate, and enzymatically hydrolyze for 2.25 hours under the conditions of 60°C, pH=6.9, and enzyme addition amount of 2000U / g;

[0039] (3) The second step of enzymatic hydrolysis: After the first step of enzymatic hydrolysis is completed, continue to add alkaline protease to the enzymatic hydrolysis solution, and enzymatically hydrolyze for 1.75h under the conditions of 65°C, pH=10.0, and enzyme addition amount of 4000U / g ;

[0040] (4) Enzyme inact...

Embodiment 2

[0048] A sardine hypotensive peptide, the preparation method of which is as follows:

[0049] (1) Raw material pretreatment: clean the sardines, remove the scales and heads, put them into a high-speed mixer and stir them into minced meat; in a constant temperature water bath at 35°C, autolyze for 3 hours; the autolyzed minced fish is mixed with 30% (W The concentration of / V) was added to 100mL distilled water, and stirred into a sardine homogenate;

[0050] (2) The first step of enzymatic hydrolysis: add papain to the homogenate of sardines, and enzymatically hydrolyze for 2.0 hours at 65°C, pH=7.2, and enzyme addition amount of 3000U / g;

[0051] (3) The second step of enzymatic hydrolysis: After the first step of enzymatic hydrolysis is completed, continue to add alkaline protease to the enzymatic hydrolysis solution, and enzymatically hydrolyze for 2.0 hours under the conditions of 60°C, pH=9.5, and enzyme addition amount of 3000U / g ;

[0052] (4) Enzyme inactivation: After...

Embodiment 3

[0060] A sardine hypotensive peptide, the preparation method of which is as follows:

[0061] (1) Raw material pretreatment: Clean the sardines (the sardines used are the bulk and low-value sardines in Guangdong Province, which come from Dakai Aquatic Products Co., Ltd. in Yangjiang City, Guangdong Province), remove the scales and heads, and put them into a high-speed mixer to make them into minced meat. Autolyze for 2.5 hours in a constant temperature water bath at 40°C; add the autolyzed minced fish meat to 100mL distilled water at a concentration of 35% (W / V), and stir to form a sardine homogenate;

[0062] (2) The first step of enzymatic hydrolysis: add papain to the sardine homogenate (the type of papain used is PA1, purchased from Guangzhou Huaqi Biotechnology Co., Ltd., and the measured enzyme activity is 5.81*10 4 U / g), enzymatic hydrolysis for 1.75h at 70°C, pH=7.5, and enzyme addition of 4000U / g;

[0063] (3) The second step of enzymatic hydrolysis: After the first ...

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PUM

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Abstract

The invention belongs to the fields of food biotechnologies and function healthcare and discloses an antihypertensive peptide derived from a sardine as well as a preparation method and application of the antihypertensive peptide. The method comprises the following main technical steps of after pretreating the sardine to obtain homogenate, adding papain to carry out enzymolysis firstly, and then, adding an alkaline protease to carry out enzymolysis; deactivating the enzyme after enzymolysis is finished, and centrifuging the enzyme-deactivated enzymatic hydrolysate; taking the centrifuged supernatant, and separating and purifying a crude product by using an ultrafiltration and gel chromatography method; carrying out freeze-drying on the separated and purified efficient component to obtain the antihypertensive peptide derived from the sardine. The sardine is high in yield and low in price, so that the comprehensive utilization value of the sardine can be sufficiently increased when the sardine is used as the raw material to prepare the antihypertensive peptide; in addition, the antihypertensive peptide derived from the sardine and obtained through enzymolysis is free of safety problems and side effects of chemical antihypertensive drugs and ideal in antihypertensive effect.

Description

technical field [0001] The invention belongs to the field of food biotechnology and functional health care, and relates to a blood pressure lowering peptide, in particular to a sardine blood pressure lowering peptide and its preparation method and application. Background technique [0002] Antihypertensive peptides, also known as angiotensin converting enzyme (Angiotensin I Converting Enzyme, ACE) inhibitory peptides, are a class of polypeptide short-chain substances isolated from food proteins that can significantly lower blood pressure. From the source, it can be divided into milk protein (including casein, whey protein), fermented food, animal protein, vegetable protein and natural ACE inhibitory peptide. These antihypertensive peptides derived from food are usually obtained by protease hydrolyzing protein under mild conditions, and are safe to eat. Their common outstanding advantage is that they only have a hypotensive effect on hypertensive patients, and have no antihyp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/16C07K2/00A61K38/01A61P9/12A23L1/29A23L33/00
Inventor 彭喜春黄嘉成
Owner JINAN UNIVERSITY
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