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Anti-oxidative peptide and preparation method thereof

A technology of antioxidant polypeptide and antioxidant activity, applied in the biological field, can solve the problems of low utilization rate of resources, waste of leftovers, waste of resources, etc., and achieve the goal of improving low utilization rate, eliminating side effects, and alleviating food safety concerns Effect

Active Publication Date: 2015-02-18
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most domestic sea cucumber workers are currently in the primary processing stage. Due to the low utilization rate of resources and the waste of leftovers generated in the processing process, resources are wasted and even environmental pollution is caused.

Method used

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  • Anti-oxidative peptide and preparation method thereof
  • Anti-oxidative peptide and preparation method thereof
  • Anti-oxidative peptide and preparation method thereof

Examples

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preparation example Construction

[0029] The preparation method of antioxidant polypeptide is as follows:

[0030] (1) Extraction of sea cucumber protein

[0031] Sea cucumber protein extraction process conditions are:

[0032] Wash sea cucumber or sea cucumber viscera 3-5 times, extraction pH is 7.0, extraction temperature is 40-80 ℃, solid-liquid ratio is 1:4-1:8 (weight ratio), extraction time is 2-6 h, centrifuged 10000g for 20 minutes, collect the supernatant, filter, concentrate and freeze-dry to obtain sea cucumber protein.

[0033] (2) Enzymatic hydrolysis of sea cucumber protein

[0034] Enzymes were purchased from Shanghai Bioreagent Company (Shanghai, China).

[0035] Use acid protease to hydrolyze sea cucumber protein, the protein concentration is 30mg / ml, the enzymolysis conditions are pH 3.5, temperature 50°C, enzymolysis time 6h, enzyme to substrate ratio (3000U / g), adjust pH with 2M HCl Stable, after hydrolysis for 6 hours, inactivate the enzyme in a boiling water bath for 15 minutes, then ...

Embodiment 1

[0059] Weigh 5.0 grams of sea cucumber protein and dissolve it in deionized water to 250 ml, then adjust its pH to 3.0 with 2 mol / L HCl. First heat the solution to 50°C in a water bath, then add a corresponding amount of enzyme according to the enzyme-substrate ratio of 3000U / g, and the enzymatic hydrolysis time is 6 hours. Then inactivate the enzyme in a boiling water bath for 15 minutes, then centrifuge at 4000 rpm for 15 minutes after cooling. Collect the supernatant for later use.

[0060] The supernatant is separated by ultrafiltration from the sea cucumber polypeptide solution using a membrane filtration system, and the enzymatic hydrolysis products are separated by ultrafiltration membranes with different molecular weight cut-off ranges to obtain polypeptides with different molecular weights, ≥3000 Da, 1500-3000 Da, ≤1500 Da components and their antioxidant activity were determined. The components with molecular weight less than 1500Da have the best antioxidant activi...

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Abstract

The invention provides an anti-oxidative peptide and a preparation method thereof. The preparation method comprises the steps of performing zymolysis, separation and purification on acid protease by using sea cucumber meat or sea cucumber visceral protein as the raw material to obtain the specific anti-oxidative peptide. The complete sequence of amino acid is gavlgty. The anti-oxidative peptide disclosed by the invention makes up the defects of natural antioxidants, reduces anxiety of the public about artificially synthesized antioxidants, and lays the foundation for developing the anti-oxidative peptide based on a food source and widely applying the anti-oxidative peptide based on the food source to foods and medicine.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to an antioxidant polypeptide and a preparation method thereof. Background technique [0002] Oxidation of biomolecules is a free radical-mediated process that can have many adverse effects on food and biological systems. In aerobic organs, free radicals related to various diseases such as arteriosclerosis and cancer will inevitably be produced along with the process of oxygen metabolism. In food, the oxidation of nutrients will produce peroxides, which will not only affect the nutritional value of food, cause food quality to decline, and even cause diseases in the body of the ingestor. Therefore, finding safe antioxidants to inhibit the production of peroxides has always been a research hotspot in biochemical nutrition. Because chemically synthesized antioxidants such as BHT and TBHQ have better effects and cheaper prices than natural antioxidants, they have been widely u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/06C12P21/06C07K1/36C07K1/34C07K1/20C07K1/18C07K1/16
Inventor 汪少芸吴金鸿赵立娜邵彪方卫东
Owner FUZHOU UNIV
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