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A kind of urate-lowering peptide chelated calcium and its preparation method and application

A technology of uric acid peptide and chelated calcium, which is applied in food science and other fields, can solve the problems of synovial fluid loss of lubrication and protection of joints, poor joint load-bearing capacity, and worn-out calcium in joints, and achieve excellent uric acid reduction, low production cost, and calcium The effect of high absorption rate

Active Publication Date: 2017-10-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, hyperuricemia can cause ventilatory attacks, mainly because when the concentration of uric acid in the blood reaches saturation, the uric acid level will continue to increase and the uric acid will crystallize, forming ventilated stones and depositing in the synovial fluid in the joints. The synovial fluid loses its function of lubricating and protecting the joints. Instead, it will rub against the joints like mortar, causing pain and discomfort to the patient and forming gout. It will also wear down the calcium on the joint surface, making the joint's load-bearing capacity worse and the deformation more serious.

Method used

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  • A kind of urate-lowering peptide chelated calcium and its preparation method and application
  • A kind of urate-lowering peptide chelated calcium and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method for chelated calcium of urate-lowering peptide, comprising the following steps:

[0043] (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 saury meat, heat and stir at 50°C for 1.0 hour, then add HCl solution (0.5mol / L) to adjust the pH of the system to 4.2, continue stirring and heating for 1.5 hours, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0044] (2) Preparation of uric acid-lowering peptide: Add 1 times the mass of water to the saury sediment, use 0.5mol / L NaOH solution to adjust the pH of the system to 7.0, raise the temperature of the saury slurry to 55°C, and then add 0.6% of Novozymes’ Alcalase 2.4L and 1.2% Novozymes’ flavor protease of saury sediment mass were hydrolyzed at 55°C for 6 hours, heated at 95°C for 15min, and then heated at 5000r / min Centrifu...

Embodiment 2

[0049] A preparation method for chelated calcium of urate-lowering peptide, comprising the following steps:

[0050] (1) Pretreatment of saury: remove the head and viscera of saury, clean it, grind it through a meat grinder, add water 4 times the weight of the minced meat of saury, heat and stir at 40°C for 2.0 hours, then add HCl solution (0.5mol / L) to adjust the pH of the system to 4.2, continue stirring and heating for 1.0 hour, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0051] (2) Preparation of uric acid-lowering peptide: add 1.5 times the mass of water to the saury sediment, use 0.5mol / L NaOH solution to adjust the pH of the system to 7.0, raise the temperature of the saury slurry to 50°C, and then add 0.8% of Novozymes’ Alcalase 2.4L and 1.5% Novozymes’ flavor protease of saury sediment quality were hydrolyzed at 50°C for 9 hours, heated at 95°C for 15min, and then heated at 5000r / min ...

Embodiment 3

[0056] A preparation method for chelated calcium of urate-lowering peptide, 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 5 times the mass of minced meat of saury, heat and stir at 45°C for 1.5 hours, then add HCl solution (0.5mol / L) to adjust the pH of the system to 4.2, continue to stir and heat for 1.2 hours, centrifuge (5000r / min, 15-20min) to separate, discard the supernatant and the upper layer of grease, and take the precipitate.

[0058] (2) Preparation of uric acid-lowering peptide: add 1.2 times the mass of water to the saury sediment, use 0.5mol / L NaOH solution to adjust the pH of the system to 7.0, raise the temperature of the saury slurry to 53°C, and then add The quality of the saury sediment is 0.6% of Novozymes’ Alcalase 2.4L and 1.0% of Novozymes’s flavor protease, after insulated and hydrolyzed at 53°C for 8 hours, heated at 95°C for 15min, and the...

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Abstract

The invention discloses a uric acid-lowering peptide chelated calcium and its preparation method and application. The preparation method comprises the following steps: mincing saury, heating and stirring, adjusting the pH value to 4.2, centrifuging to obtain precipitates, and adding protease Enzymatic hydrolysis, the enzymatic hydrolysis product is centrifuged and the supernatant is taken, i.e. saury uric acid peptide solution; calcium chloride solid is added, then absolute ethanol is added to stir, centrifuged, the precipitate is vacuum-dried, and the uric acid peptide chelated calcium product is obtained. The invention releases the active fragments in the saury protein through modern biological enzymolysis technology, and then adopts wet chelation to prepare protein peptide chelated calcium products. The bioactive peptides released from saury protein have obvious uric acid-lowering effects. At the same time, the protein peptide has a good effect on chelating calcium. The prepared uric acid-lowering peptide chelated calcium product not only has a significant effect on reducing uric acid , At the same time, it solves the problem of the loss of normal absorption and utilization of calcium, which is crucial to maintaining bone and muscle functions.

Description

technical field [0001] The invention belongs to the field of intensive processing of saury, and in particular relates to a uric acid-reducing peptide chelated calcium derived from saury, a preparation method and application thereof. Background technique [0002] Uric acid is a metabolite of endogenous purines and purines in the diet. It is mainly decomposed by nucleic acids and other purine compounds decomposed by cell metabolism through enzymatic action. 20% of uric acid in the human body comes from food rich in purine or nucleic acid protein, which is exogenous; while 80% comes from endogenous purine metabolism. Nearly 70% of the uric acid produced by the human body is excreted by the kidneys. Once the uric acid is excessively produced and / or the excretion is reduced, the blood uric acid level will rise. When the blood uric acid continues to rise, it will cause the deposition of urate in soft tissues. , and then induce hyperuricemia and gout and even affect life. [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/20A23L33/18A23L33/165
Inventor 苏国万赵谋明赵容钟赵强忠刘洋
Owner SOUTH CHINA UNIV OF TECH
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