Method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion

A green finfish, gastrointestinal digestion technology, applied in the field of food processing technology and protein utilization, can solve the problem of unclear correlation between enzymatic hydrolysis product activity and molecular weight of polypeptides, increased salt concentration, low efficiency of single enzyme enzymatic hydrolysis, etc. problems, achieve clear molecular weight distribution, high enzymolysis efficiency, and improve hydrolysis efficiency

Active Publication Date: 2015-01-07
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The purpose of the present invention is to overcome the problems in the prior art that the enzymatic hydrolysis efficiency of a single enzyme is not high, the pH is constantly adjusted in the enzymatic hydrolysis reaction, a large amount of NaOH is used, the salt concentration is increased, and the activity of the enzymatic hydrolysis product and the molecular weight of the polypeptide are not clear enough. Provide a very safe preparation method of fish skin protein polypeptide based on simulating the human gastrointestinal digestive system

Method used

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  • Method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion
  • Method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion
  • Method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion

Examples

Experimental program
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Effect test

Embodiment 1

[0051] Add 25 mL of simulated gastric juice into a 100 mL Erlenmeyer flask, and place in a constant temperature water bath at 37°C for 5 minutes. Add 8% fish skin powder, quickly vortex and quickly place in a 37°C water bath, stir for 4 hours for enzymatic hydrolysis. Then 175 mL of simulated intestinal fluid was added, the pH was adjusted to 6.4, and the enzyme was hydrolyzed for 1 h at a constant temperature of 37°C. Boiling water bath for 10 min to terminate the reaction; centrifuge at 4500r / min for 10min, take the supernatant to adjust the pH to 4.2, centrifuge at 4500r / min for 30min to remove macromolecular protein, and obtain fish skin protein antioxidant peptide solution. DPPH clearance rate 84.65±0.34%, O 2 - ·(Superoxide radical) scavenging rate 27.55±0.23%. Peptides with a molecular weight distribution of 190-5000Da in the peptide liquid accounted for 79.89% of the total polypeptide content, and the molecular weights of the main peptides were 2152Da and 1352Da.

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Embodiment 2

[0055] Add 25 mL of simulated gastric juice into a 100 mL Erlenmeyer flask, and place in a constant temperature water bath at 37°C for 5 minutes. Add 6% fish skin powder, quickly vortex and quickly place in a 37°C water bath, stir for 4 hours for enzymatic hydrolysis. Then 175 mL of simulated intestinal fluid was added, the pH was adjusted to 6.4, and the enzyme was hydrolyzed for 1 h at a constant temperature of 37°C. Boiling water bath for 10 min to terminate the reaction; centrifuge at 4500r / min for 10min, take the supernatant to adjust the pH to 4.2, centrifuge at 4500r / min for 30min to remove macromolecular protein, and obtain fish skin protein antioxidant peptide solution. DPPH clearance rate 78.14±0.38%, O 2 - ·(Superoxide radical) scavenging rate 25.63±0.35%.

Embodiment 3

[0057] Add 25 mL of simulated gastric juice into a 100 mL Erlenmeyer flask, and place in a constant temperature water bath at 37°C for 5 minutes. Add a certain quality of 4% fish skin powder, quickly vortex and shake, quickly place in a 37°C water bath, and stir for 4 hours for enzymatic hydrolysis. Then 175 mL of simulated intestinal fluid was added, the pH was adjusted to 6.4, and the enzyme was hydrolyzed for 1 h at a constant temperature of 37°C. Boiling water bath for 10 min to terminate the reaction; centrifuge at 4500r / min for 10min, take the supernatant to adjust the pH to 4.2, centrifuge at 4500r / min for 30min to remove macromolecular protein, and obtain fish skin protein antioxidant peptide solution. DPPH clearance rate 77.23±0.35%, O 2 - ·(Superoxide radical) scavenging rate 24.93±0.40%.

[0058] Table 1 Composition and content of free amino acids in raw fish skin and fish skin protein antioxidant peptide solution (μg / 100mg)

[0059] Free amino acids ...

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Abstract

The invention relates to a method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion and belongs to the fields of food processing technology and protein utilization technology. The adopted preparation process comprises the following steps: preprocessing raw material navodon septentrionalis skin by shearing, drying, grinding, etc.; through an in vitro gastrointestinal digestion simulation technology, simulating a gastrointestinal digestion system through dual enzyme constructed from pepsase and trypsin; inactivating enzyme through a boiling water bath, regulating pH value and integrating twice centrifugal means to prepare the fish skin anti-oxidative peptide liquid. The preparation method disclosed by the invention, through a dual-enzyme digestion reaction system, greatly improves hydrolysis efficiency of fish skin protein and realizes full utilization of raw material; the process of in vitro simulation of gastrointestinal digestion is implemented in 37 DEG C water bath; an enzymolysis condition is mild and similar to a human body, and a digestion process of a human body can be better reflected.

Description

technical field [0001] The invention belongs to the technical fields of food processing technology and protein utilization, and in particular relates to a method for preparing fish skin protein antioxidant peptide liquid by simulating gastrointestinal digestion in vitro. Background technique [0002] Green-finned horse-faced fish, also known as horse-faced fish and horse-faced fish, because of its thick and hard skin, a small part of it is used to make feed fish meal, while most of it is stripped and discarded during processing, which not only seriously pollutes the environment, But also cause a great waste of resources. The crude protein content in horse-faced fish skin is generally more than 40%, and its amino acid composition is rich. It has been reported before that the skin of horse-faced fish is inedible. At present, the development and utilization of horse-faced fish skin mainly include extracting amino acids, making glue, making leather, extracting edible water-solu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 周存山马海乐余筱洁何荣海秦晓佩胡佳丽
Owner JIANGSU UNIV
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