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A preparation method of bonito protein hydrolyzate with uric acid-lowering effect

A technology of protein hydrolyzate and protein hydrolysis, which is applied in the field of preparation of bonito protein hydrolyzate, can solve the problems of high protein content and low fat content of bonito, and achieve remarkable efficacy, light fishy smell, and remarkable effect of inhibiting uric acid production Effect

Active Publication Date: 2018-05-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with other marine fish, bonito has high protein content and low fat content, and has not yet been deeply developed and utilized

Method used

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  • A preparation method of bonito protein hydrolyzate with uric acid-lowering effect
  • A preparation method of bonito protein hydrolyzate with uric acid-lowering effect
  • A preparation method of bonito protein hydrolyzate with uric acid-lowering effect

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until minced, take 100 g of bonito minced meat, and scale 1:5 (w / w) Add water and cook at 80°C for 10 min, then cool to room temperature.

[0037](2) Restricted enzymatic hydrolysis: adjust the pH value of the boiled bonito flake meat to 6.5, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 0.5% of bonito protein), and the reaction was shaken in a water bath at 50°C for 6.0 h. After the reaction, the hydrolyzate was placed in boiling water for 10 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.

[0038] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step method to separate bonito protein hydrolyzate: the first step: pass the supernatant of bonito protein hydrolysis through...

Embodiment 2

[0041] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until minced, take 100 g of bonito mince, and scale 1:8 (w / w) Add water and cook at 100°C for 30 min, then cool to room temperature.

[0042] (2) Restricted enzymatic hydrolysis: adjust the pH value of the boiled bonito flake meat to 8.5, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 2.0% of bonito protein), and the reaction was shaken in a water bath at 50-55°C for 12.0 h. After the reaction, the hydrolyzate was placed in boiling water for 15 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.

[0043] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step method for separation of bonito protein hydrolyzate: the first step: pass the supernatant of bonito protein hydrolysis t...

Embodiment 3

[0046] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until minced, take 100 g of bonito mince, and scale 1:6 (w / w) Add water and cook at 90°C for 15 min, then cool to room temperature.

[0047] (2) Restricted enzymatic hydrolysis: adjust the pH value of the boiled bonito flake meat to 6.8, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 1.0% of bonito protein), and the reaction was shaken in a water bath at 50°C for 8.0 h. After the reaction, the hydrolyzate was placed in boiling water for 20 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.

[0048] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step method to separate bonito protein hydrolyzate: the first step: pass the bonito protein hydrolyzate supernatant through ultraf...

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Abstract

The invention relates to a method for preparing bonito stick protein hydrolysate with an effect of reducing uric acid. The method comprises the following main steps of raw material heat treatment, restriction digestion, membrane separation-anion exchange chromatography-gel filtration chromatography separation, concentration and spray drying so as to obtain the bonito stick protein hydrolysate with an effect of reducing uric acid. The amino acid analysis indicates that the zymolyte peptide fragment primary amino acid sequence contains four amino acids, namely histidine, arginine, lysine and threonine, the total mass content of the four amino acids is 70 percent of the total amino acid content of zymolyte. MALDI-TOF-MS mass spectrum determines that the molecular weight of the main peptide effective ingredient is less than 700Da. In-vitro uric acid reduction experiments prove that the bonito stick protein hydrolysate has a remarkable effect of inhibiting generation of uric acid, and has an inhibition rate over 50 percent; an oteracil potassium molded hyperuricemic rat animal model indicates that the bonito stick protein hydrolysate can be used for remarkably reducing the level of serum uric acid and serum creatinine of rats, and shows a relatively good kidney protecting effect.

Description

technical field [0001] The invention relates to a method for preparing a protein hydrolyzate, in particular to a method for preparing a bonito protein hydrolyzate with the effect of reducing uric acid. Background technique [0002] Hyperuricemia is a metabolic disease of the human body. With the development of modern society, hyperuricemia has become the fourth important risk factor after hypertension, hyperlipidemia and hyperglycemia. High blood uric acid level is the direct cause of gout. The process is that purine metabolism disorder and abnormal excretion in the body lead to an increase in the uric acid level in the blood of the human body. Finally, uric acid forms crystals in the joints of the human body, which causes an inflammatory response and eventually leads to The occurrence of gout. Normal human serum uric acid level is 208-428 μmol / L for adult males and 155-357 μmol / L for adult females. [0003] The pathogenesis of hyperuricemia mainly includes: [0004] (1) ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K38/01A23L33/18A61P19/06A23L33/00
CPCA61K35/60A61K38/012C07K1/16C07K1/18C07K1/34C07K1/36C12P21/06
Inventor 任娇艳卢韵君赖婷刘鹏林泽华赵谋明
Owner SOUTH CHINA UNIV OF TECH
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