A kind of sardine hypotensive peptide and its preparation method and application

A blood pressure-lowering peptide, sardine technology, applied in the direction of peptides, cardiovascular system diseases, hydrolyzed protein components, etc., can solve the problems of insufficient separation technology and achieve high food safety, low production cost, and high output.

Active Publication Date: 2016-08-24
程云开
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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 blender and stir 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 fir...

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PUM

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Abstract

The invention belongs to the field of food biotechnology and functional health care, and discloses a sardine hypotensive peptide, a preparation method and application thereof. The main technical steps of the method are as follows: after the sardines are pretreated into a homogenate, first add papain for enzymolysis, then add alkaline protease for enzymolysis; Centrifuging; taking the centrifuged supernatant, using ultrafiltration and gel chromatography to separate and purify the crude product; freeze-drying the separated and purified high-efficiency components to obtain the sardine hypotensive peptide. The output of sardines is high and the price is low. Therefore, using sardines as raw materials to prepare hypotensive peptides can fully improve the comprehensive utilization value of sardines, and the sardine hypotensive peptides obtained by enzymatic hydrolysis have no safety problems and no chemical antihypertensive drugs. Side effects, antihypertensive effect ideal.

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 Patents(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/16C07K2/00A61K38/01A61P9/12A23L33/18A23L33/00
Inventor 彭喜春黄嘉成
Owner 程云开
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