Preparation method of blue clam protein source ACE inhibition peptide

A clam protein and inhibitory peptide technology is applied in the field of preparation of clam protein-derived ACE inhibitory peptides, which can solve the problems of resource waste, underutilization, and high yield, and achieve burden reduction, easy direct absorption by the human body, and low molecular weight Effect

Inactive Publication Date: 2015-05-06
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blue clam is a kind of low-value shellfish. It has high yield and large reproduction in the coastal beaches of the Yellow Sea and Bohai Sea. Due to its small size and small amount of clam meat, blue clam is currently less intensively processed, and only a small amount is used as live bait for prawns. Most of them are not fully utilized, which not only causes a waste of resources but also brings great pressure to environmental governance
Blue clam meat is delicious, nutritious, and rich in protein resources. However, there are few research reports on ACE inhibitory peptides derived from blue clam proteins. The present invention uses blue clam meat as raw material to develop ACE inhibitory peptides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material pretreatment

[0021] Wash the blue clam meat and drain it. After pre-freezing for 3 hours, carry out vacuum freeze-drying, take out the blue clam meat freeze-dried product, crush it, and pass the obtained blue clam meat dry powder through a 200-mesh sieve. The powder is preserved for enzymatic preparation.

[0022] (2) Preparation by enzymatic hydrolysis

[0023] Take a certain amount of dried blue clam meat powder that has passed through a 200-mesh sieve to prepare an aqueous solution with a concentration of 5%, place it in a constant temperature water bath at 90°C for 10 minutes, and cool it to an enzymatic hydrolysis temperature of 30°C. Add 0.1moL / L sodium hydroxide Adjust the pH of the solution to 6, add Protamex compound protease that accounts for 1% of the protein mass of blue clam meat for enzymolysis, stir constantly during the enzymolysis, and constantly add 0.1moL / L sodium hydroxide solution to maintain the pH value at 6 (±0.05 ), during t...

Embodiment 2

[0027] (1) Raw material pretreatment

[0028] Wash the blue clam meat and drain, and after pre-freezing for 3 hours, carry out vacuum freeze-drying, take out the blue clam meat freeze-dried product and crush it, and pass the obtained blue clam meat dry powder through a 300-mesh sieve, and pass the sieved The powder is preserved for enzymatic preparation.

[0029] (2) Preparation by enzymatic hydrolysis

[0030] Take a certain amount of dried blue clam meat powder passed through a 300-mesh sieve to prepare an aqueous solution with a concentration of 8%, place it in a constant temperature water bath at 90°C for 10 minutes, cool to the enzymatic hydrolysis temperature of 50°C, and add 0.1moL / L sodium hydroxide Adjust the pH of the solution to 9, add Protamex compound protease that accounts for 5% of the protein mass of blue clam meat for enzymolysis, stir constantly during the enzymolysis, and constantly add 0.1moL / L sodium hydroxide solution to maintain the pH value at 9(±0.05 ...

Embodiment 3

[0034] (1) Raw material pretreatment

[0035] Wash the blue clam meat and drain it. After pre-freezing for 3 hours, carry out vacuum freeze-drying, take out the blue clam meat freeze-dried product and crush it, and pass the obtained blue clam meat dry powder through a 400-mesh sieve. The powder is preserved for enzymatic preparation.

[0036] (2) Preparation by enzymatic hydrolysis

[0037] Take a certain amount of dried blue clam meat powder passed through a 400-mesh sieve to prepare an aqueous solution with a concentration of 10%, place it in a constant temperature water bath at 90°C for 10 minutes, cool to an enzymatic hydrolysis temperature of 60°C, and add 0.1moL / L sodium hydroxide Adjust the pH of the solution to 11, add Protamex compound protease that accounts for 6% of the protein mass of blue clam meat for enzymolysis, stir constantly during the enzymolysis, and constantly add 0.5moL / L sodium hydroxide solution to maintain the pH value at 11 (±0.05 ), take 10 ml of ...

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PUM

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Abstract

The invention belongs to the field of processing and comprehensive utilization of aquatic products and in particular relates to a preparation method of a blue clam protein source ACE inhibition peptide, aiming to solve the problem of resource waste caused by few finely and deeply processed blue clam protein sources. The preparation method of the blue clam protein source ACE inhibition peptide comprises the following steps: by taking blue clam meat as a raw material, pretreating the raw material, carrying out two-enzyme two-step-hydrolysis, adsorbing by active carbon, freezing and drying to finally prepare blue clam protein source ACE inhibition peptide powder, wherein the inhibition rate on the activity of the ACE is larger than 40%. The blue clam protein source serves as a potential high-quality resource developed by the ACE inhibition peptide; the problems of resource waste caused by insufficient utilization of the blue clams and enormous pressure caused by environment treatment can be simultaneously solved.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of aquatic product processing, and in particular relates to a preparation method of ACE inhibitory peptide derived from blue clam protein. Background technique [0002] Food protein source active peptides can not only provide the nutrients needed for human growth and development, but also have the functions of regulating blood pressure, anticoagulation, antibacterial, immunity, anti-oxidation, lowering cholesterol, regulating the nervous system, lowering blood fat, and protecting the liver. Angiotensin-converting enzyme (ACE) inhibitory peptides are a class of biologically active substances that can inhibit ACE activity. Since the first discovery of ACE inhibitory peptides in 1965, researchers at home and abroad have prepared various proteins with vascular tension from different sources. Peptides with invertase inhibitory activity. Blue clam is a kind of low-value shellfish. It has high y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 于志鹏赵文竹张宏阳励建荣
Owner BOHAI UNIV
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