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Method for preparing porphyra anti-oxidation peptide and comprehensively utilizing byproducts

A technology of antioxidant peptides and by-products, which is applied in the field of extraction of active components of marine plants, preparation of laver antioxidant peptides and comprehensive utilization of by-products, can solve the problems of low price, less deep-processed products, and poor taste, and achieve economic value , small molecular weight, good thermal stability

Inactive Publication Date: 2015-01-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A large number of low-value laver in my country is sold at a very low price due to its poor taste, but its protein content is high, and it also contains various active substances such as polysaccharides, agar, and dietary fiber. It is made into leisure products for direct consumption, and there are few deep-processed products. It is particularly urgent and important to carry out deep processing and comprehensive utilization of low-value laver

Method used

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  • Method for preparing porphyra anti-oxidation peptide and comprehensively utilizing byproducts
  • Method for preparing porphyra anti-oxidation peptide and comprehensively utilizing byproducts
  • Method for preparing porphyra anti-oxidation peptide and comprehensively utilizing byproducts

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Experimental program
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Effect test

Embodiment 1

[0033] Example 1 Preparation of laver antioxidant peptide:

[0034] Crush and sieve Porphyra zebra and dry it for later use. Take 18g dried seaweed sample and dissolve it in 600mL Na with pH8.5 2 HPO 4 -KH 2 PO 4 In the buffer solution, in order to facilitate enzymatic hydrolysis of the laver by protease, the laver was treated in a boiling water bath for 15 minutes before the enzyme was added to destroy the protein structure of the laver and expose more enzyme cleavage sites. Add neutral enzyme 1.48×10 4 U / g, aminopeptidase 1.30×10 2 U / g, adjust the pH to keep 8.5 during the enzyme addition, boil the enzyme after 6 hours of enzymolysis, centrifuge at 8000r / min, 4°C for 15min, take the supernatant and dilute to 1.6 times, and pass the diluted enzymolysis solution to the molecular weight cut-off It is a 10kDa ultrafiltration membrane, which are ultrafiltration retentate and ultrafiltration permeate respectively. The ultrafiltration permeate is then passed through a nanofi...

Embodiment 2

[0038] Embodiment 2 Separation and performance measurement of laver polysaccharide:

[0039] Porphyra polysaccharides have a relatively large molecular weight and are trapped in the ultrafiltration retentate after being treated by a 10kDa ultrafiltration membrane. The polysaccharide concentration was determined by the phenol-sulfuric acid method and the salicylic acid method. The results showed that about 87% of polysaccharides were retained by ultrafiltration, and the extraction rate of polysaccharides in Porphyra zebra was about 55%;

[0040] Determination of the molecular weight range of polysaccharides by high performance liquid chromatography: Glucose standards with different molecular weights were prepared into a standard solution with a concentration of 1 mg / mL, filtered through a 0.22 μm membrane, and loaded according to the following chromatographic conditions: Chromatographic column: Shodex Sugar KS 804, mobile phase: pure water, flow rate: 1mL / min, column temperatu...

Embodiment 3

[0042] The determination of the content of embodiment 3 dietary fiber:

[0043] According to the analysis method of AOAC 991.43-1994, the content of total dietary fiber, soluble and insoluble dietary fiber in laver residue is determined. The specific steps are as follows: the sample is subjected to enzymatic digestion with high-temperature amylase, protease, and glucosidase to remove protein, starch, and enzyme After solution, the sample solution is ethanol precipitated and filtered, and the residue is washed with ethanol and acetone, dried and weighed to obtain the total dietary fiber (TDF) content, which needs to be corrected by measuring the protein and ash content. Among them, the protein and ash content were measured by the national standard method. The determination of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is to directly filter the sample after enzymatic hydrolysis, and weigh the residue after drying to obtain IDF; the filtrate is precipitated wit...

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Abstract

The invention discloses a method for preparing a porphyra anti-oxidation peptide and comprehensively utilizing byproducts, and belongs to the technical field of natural active substance extraction. According to the method, porphyra yezoensis is used as a raw material and subjected to pretreatment including drying, crushing and the like, the porphyra raw material is subjected to enzymolysis by using neutral proteinase and aminopeptidase under specific conditions to obtain a coarse product of the anti-oxidation peptide, the coarse product is separated and purified through membrane technologies of ultra-filtration, nano-filtration and the like to obtain the porphyra anti-oxidation peptide, and the byproducts such as porphyra polysaccharides and porphyra dietary fibers in the enzymolysis process are reclaimed and extracted. The molecular weight of the porphyra anti-oxidation peptide extracted by adopting the method is mainly distributed below 1000Da, the optimal acting pH is 8.5, and the heat stability is good; the yield of the porphyra anti-oxidation peptide is 73.1%, the recovery rate of the porphyra polysaccharides is 55%, and the recovery rate of the dietary fibers is 85%. The porphyra anti-oxidation peptide extracted by adopting the method is small in molecular weight, high in oxidation resistance and good in stability, and has a good application prospect in the fields of food preservatives, cosmetic additives and the like.

Description

technical field [0001] The invention relates to the extraction of active components of marine plants, in particular to a method for preparing laver antioxidant peptides and comprehensive utilization of by-products, and belongs to the technical field of extraction of natural active substances. Background technique [0002] Oxidative deterioration of food and free radicals produced in the body's own metabolic process will cause serious oxidative damage to cells and tissues, leading to diseases such as arteriosclerosis, cardiovascular disease, cancer and body aging. Adding antioxidants as food additives to the daily diet can eliminate the harm of free radicals to the human body. At present, most of the antioxidants commonly used in the food industry are chemically synthesized, such as BHA (tert-butylhydrocarbyl anisole), BHT (2,6-di-tert-butyl p-cresol), and PG (propyl gallate), which have Toxic and side effects, so looking for natural antioxidants has become a research hotspo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C08B37/00A23L1/308A23L33/22
Inventor 田亚平刘冬冬
Owner JIANGNAN UNIV
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