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Saury Maillard peptide with uric acid reducing activity as well as preparation method and application thereof

一种美拉德肽、秋刀鱼的技术，应用在具有降尿酸活性的秋刀鱼美拉德肽及其制法和应用领域，能够解决未见降尿酸组分等问题，达到提高美拉德反应活性、生产成本低、简化生产工艺流程的效果

Active Publication Date: 2015-06-03
GUANGDONG SINOPEPTIDE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been studies on the preparation of antioxidant peptides by biological enzymatic hydrolysis, but there is still no research on the use of saury to prepare uric acid-lowering components

Method used

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  • Saury Maillard peptide with uric acid reducing activity as well as preparation method and application thereof
  • Saury Maillard peptide with uric acid reducing activity as well as preparation method and application thereof
  • Saury Maillard peptide with uric acid reducing activity as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A preparation method of saury Maillard peptide with uric acid-lowering activity, comprising the following steps:

[0057] (1) Pretreatment of saury: remove the head and viscera of saury, clean it, grind it through a meat grinder, add water with 3 times the mass of minced meat of saury, heat and stir at 40°C for 2 hours, then add HCl Solution (0.5mol / L) to adjust the pH of the system to 4.2, continue to stir and heat for 1 hour, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0058] (2) Enzymolysis-Maillard continuous reaction: Add 1 times water to the saury sediment, adjust the pH of the system to 7.0 with 0.5mol / L NaOH solution, raise the temperature of the saury slurry to 55°C, add 0.5% Alcalase 2.4L from Novozymes, 1.0% Flavourzyme 500MG from Novozymes, and 0.10% tyrosine were added to the mass of the saury sediment, and after hydrolysis at 55°C for 6 hours, the saury sediment was added ...

Embodiment 2

[0062] A preparation method of saury Maillard peptide with uric acid-lowering activity, comprising the following steps:

[0063] (1) Pretreatment of saury: remove the head and viscera of saury, clean it, grind it through a meat grinder, add water with 5 times the mass of minced meat of saury, heat and stir at 50°C for 1 hour, and then add HCl Solution (0.5mol / L) to adjust the pH of the system to 4.2, continue to stir and heat for 1.5 hours, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0064] (2) Enzymolysis-Maillard continuous reaction: add 1.5 times of water to the saury sediment, adjust the pH of the system to 7.0 with 0.5mol / L NaOH solution, raise the temperature of the saury slurry to 50°C, add The quality of saury sediment is 0.8% Alcalase 2.4L from Novozymes, 1.2% Flavourzyme 500MG from Novozymes, and 0.20% tryptophan. After hydrolysis at 50°C for 9 hours, add saury sediment 1.5% glucose...

Embodiment 3

[0069] A preparation method of saury Maillard peptide with uric acid-lowering activity, comprising the following steps:

[0070] (1) Pretreatment of saury: Remove the head and viscera of saury, clean it, grind it through a meat grinder, add water 4 times the mass of minced saury meat, heat and stir at 45°C for 1.5 hours, and then add HCl Solution (0.5mol / L) to adjust the pH of the system to 4.2, continue to stir and heat for 1.2 hours, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0071] (2) Enzymolysis-Maillard continuous reaction: Add 1.2 times of water to the saury sediment, adjust the pH of the system to 7.0 with 0.5mol / L NaOH solution, raise the temperature of the saury slurry to 53°C, add 0.5% of Novozymes’ Alcalase 2.4L and 1.5% of Novozymes’ Flavourzyme 500MG, and 0.3% of phenylalanine were added to the mass of the saury sediment, and after hydrolysis at 53°C for 9 hours, the saury was a...

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Abstract

The invention discloses a saury Maillard peptide with uric acid reducing activity as well as a preparation method and an application thereof. The preparation method comprises steps as follows: mincing saury, adding water, heating and stirring the mixture, adjusting the pH value to 4.2, performing centrifugal separation, and taking a precipitate; adding water, protease and monomer amino acid to the precipitate, adjusting the pH value to 7.0, adding reducing sugar after hydrolysis for a reaction, performing centrifugation, and taking a supernatant, that is, a saury Maillard peptide liquid; performing spray drying on the peptide liquid to obtain dried saury Maillard peptide powder. With the adoption of the method, the Maillard peptide is prepared under the continuous action of enzymolysis and a Maillard reaction, the production technology process is simplified, the production cycle is shortened, the production cost is reduced, the uric acid reducing effect of the prepared target Maillard peptide is significant, and rat animal experiments indicate that the uric-acid-reducing Maillard peptide prepared with the method can significantly reduce the blood uric acid level of rats and has a certain protection effect on kidney functions of the rats.

Description

technical field [0001] The invention relates to a saury Maillard peptide with uric acid-lowering activity, a preparation method and application thereof. Background technique [0002] Uric acid is a product of purine metabolism in the human body. Under normal conditions, the blood uric acid content of the human body is 200-410 μmol / L, and women are generally lower than men. The increase of human uric acid level is usually closely related to abnormal purine metabolism or abnormal renal excretion. Internationally, when the blood uric acid concentration exceeds 420 μmol / L in men and 357 μmol / L in women, it is defined as hyperuricemia. And hyperuricemia often causes ventilation. Gout was defined by the Egyptians in 2640 BC and recorded in the medical writings of Hippocrates in 400 BC. Nowadays, due to changes in diet structure and lifestyle, patients with hyperuricemia and gout have also increased, which has become a common rheumatic disease in modern society. [0003] People...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A61K38/02A61P19/06
CPCA23J1/04A23J3/04A23J3/34A61K38/04A61P13/12A61P19/06C07K1/34C07K14/461C12P21/06A23L33/00
Inventor 赵谋明刘洋苏国万赵容钟赵强忠林恋竹
Owner GUANGDONG SINOPEPTIDE BIOTECHNOLOGY CO LTD
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