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Sea cucumber antioxidant peptide and preparation method thereof

An antioxidant peptide and sea cucumber technology, applied in the biological field, can solve the problems of low utilization rate of resources, waste of leftovers, environmental pollution, etc., and achieve the effects of improving the utilization rate, eliminating side effects, and alleviating concerns about food safety.

Active Publication Date: 2018-03-16
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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  • Sea cucumber antioxidant peptide and preparation method thereof
  • Sea cucumber antioxidant peptide and preparation method thereof
  • Sea cucumber antioxidant peptide and preparation method thereof

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Experimental program
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preparation example Construction

[0028] The preparation method of sea cucumber antioxidant polypeptide is as follows:

[0029] (1) Extraction of sea cucumber protein

[0030] Sea cucumber protein extraction process conditions are:

[0031] 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.

[0032] (2) Enzymatic hydrolysis of sea cucumber protein

[0033] Enzymes were purchased from Shanghai Bioreagent Company (Shanghai, China).

[0034] 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 m...

Embodiment 1

[0058] 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.

[0059] Use a membrane filtration system to separate the supernatant from the sea cucumber polypeptide solution by ultrafiltration, and use ultrafiltration membranes with different molecular weight cut-off ranges to separate the enzymatic hydrolysis products to obtain peptides with different molecular weights, ≥3000Da, 1500-3000Da, ≤1500Da groups and measure its antioxidant activity. The components with molecular weight less than 1500Da have the best antioxidant activity.

[0060] Collect com...

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Abstract

The invention provides a sea cucumber antioxidant peptide and a preparation method thereof. In the method, sea cucumber meat or sea cucumber visceral protein is used as a raw material, and the specific sea cucumber antioxidant peptide is obtained by enzymatic hydrolysis with acid protease, and the complete sequence of amino acids is as follows: :MALSVL. The sea cucumber antioxidant peptide prepared by the present invention makes up for the defects of natural antioxidants, and eliminates the public’s concerns about synthetic antioxidants. It is useful for the development of antioxidant peptides based on food sources and their wide application in food and medicine. Application lays the groundwork.

Description

technical field [0001] The invention belongs to the field of biotechnology, and specifically provides a sea cucumber 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K7/06C12P21/06C07K1/36C07K1/34C07K1/20C07K1/18
Inventor 汪少芸李灵邵彪赵立娜方卫东
Owner FUZHOU UNIV
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