Method for preparing cervical cancer resistant polypeptide from tuna dark meat protein
A technology of tuna and cervical cancer, applied in the field of preparation of fish functional peptides, to achieve the effect of safety, non-toxic and side effects
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[0025] 1) Pretreatment of dark tuna meat: Tuna dark flesh was homogenized, heated to 95°C and kept warm for 10 min, then cooled to room temperature, added isopropanol according to the ratio of solid to liquid 1g: 5mL, degreased at room temperature for 24 h, and then centrifuged at 4°C, 10000 rpm for 20 min to remove isopropanol. Propanol collects the solid matter of the dark meat of the defatted tuna, which is the protein of the dark meat of the defatted tuna;
[0026] 2) Enzymatic hydrolysis of dark meat protein from defatted tuna: Using defatted tuna dark meat protein as raw material, add Gly-NaOH buffer solution (0.05 mol / L, pH 9.5) at a solid-to-liquid ratio of 1 g : 25 mL to obtain a mixed solution; raise the temperature of the mixed solution to 50 °C and preheat for 10 min , add protease according to 2% of the weight of the dark meat of defatted tuna, and the enzymolysis temperature is 50°C. After 4 hours of enzymolysis, the solution is heated to 95°C and kept at this ...
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