Preparation method of yolk lipid-lowering peptide

A yolk and lipid-lowering technology, applied in metabolic diseases, cardiovascular system diseases, fermentation, etc., can solve the problems of low scale production, difficult protein extraction and purification, low technical content, etc., and achieve strong development and application Promote the value, meet the needs of large-scale deep processing, and the effect of rich sources

Inactive Publication Date: 2015-10-14
CHONGQING DOUHAO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of eggs is mainly for food, because egg yolk contains high cholesterol, which limits the substantial increase in food consumption to some extent; at the same time, the current deep processing of egg products has not formed a scale, and the processed products are very single and technically content. Not high, large-scale production is not high, and the variety is limited; egg yolk is rich in lipids, it is difficult to extract and purify its protein, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. The concentration of defatted egg yolk powder is 30%, the concentration of ethanol solution is 45%, the pH value is 4.4, the concentration of sodium chloride is 0.02 mol / L, stirring and extracting for 2 hours, the precipitate is collected by centrifugation, and freeze-dried to make egg yolk protein powder .

[0020] 2. Dissolve 100g egg yolk protein powder into 1000ml deionized water, heat up to 50℃, pH6.5, add 30g compound flavor protease, enzymolysis time is 4h, heat up 90℃ for 15min to inactivate enzyme.

[0021] 3. Using ultrafiltration technology to separate the egg yolk protein hydrolysate, and collect the polypeptide solution with a molecular weight of less than 10,000 to obtain the crude egg yolk lipid-lowering peptide extract.

[0022] 4. Using a vacuum freeze dryer, the crude egg yolk lipid-lowering peptide extract is subjected to conventional vacuum freezing and drying (the freezing temperature is -50 ~ -60 ℃, and the drying time is 24 ~ 48h) to prepare the crude...

Embodiment 2

[0024] Example 2 Test of lowering blood lipid in mice

[0025] The purified HSCCC monomer three-component mixture (egg yolk lipid-lowering peptide) was studied in vivo in mice. After 8 groups of mice were established for hyperlipidemia models, gavage with egg-yolk lipid-lowering peptide for four weeks was performed on mice every week. Weigh. Four weeks later, the mice were subjected to eyeball blood sampling, and the kit was used to detect serum cholesterol, triglycerides, low-density lipoproteins, high-density lipoproteins, and liver lipids, and the amount of cholesterol, triglycerides and total fats, and calculate arteriosclerosis index. The results showed that the peptide solution can significantly reduce the content of cholesterol and triglycerides in the serum (p<0.05); the effect of reducing low density lipoprotein is more obvious (p<0.05); the concentration of high density lipoprotein in the serum is significantly increased (p<0.05) ).

[0026] Specifically, the weight ga...

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Abstract

The invention discloses a preparation method of a yolk lipid-lowering peptide, which comprises the following steps: 1) carrying out enzymolysis, ultrafiltration and freeze-drying on yolk proteins to prepare a crude extract of the yolk lipid-lowering peptide; and 2) in order to obtain the refined product of the yolk lipid-lowering peptide, carrying out the following purification steps on the crude extract: carrying out freeze-drying on the crude extract of the porcine blood antimicrobial peptide, passing the crude extract through a gel-type cation exchange column, eluting the exchange column, collecting the eluate, and carrying out monomer preparation by using the high-performance counter-current chromatography eluate to obtain the yolk lipid-lowering peptide. The invention provides a new way and method for producing the lipid-lowering peptide.

Description

Technical field [0001] The invention relates to a method for preparing a lipid-lowering peptide, in particular to a method for preparing a yolk lipid-lowering peptide. Background technique [0002] my country is a large agricultural country with abundant livestock product resources, and poultry eggs account for a large proportion of the total livestock products. Poultry eggs are an indispensable delicacy in people's daily life. Traditional poultry eggs are mainly used for cooking, producing protein powder and egg yolk powder, etc. Many active substances are not fully utilized. Egg production is mainly edible, because egg yolk contains high cholesterol, which limits the substantial increase in food consumption to some extent; at the same time, the current deep processing of eggs has not formed a scale, and the processed products are very single and technical content It is not high, the degree of large-scale production is not high, and the variety is limited; the egg yolk is rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/18C07K1/16A61P3/06A61P9/12
Inventor 宁成勇宁发子邓小玲
Owner CHONGQING DOUHAO BIOTECH
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