Oyster peptide with sexual promoting function and preparation method and application thereof

Abstract

The invention relates to the technical field of biology, and discloses an oyster peptide with a sexual promoting function and a preparation method and application thereof. The method comprises the steps that oyster meat, calcium salt and water are ground to obtain oyster meat paste; enzymolysis is performed on the oyster meat paste, and centrifugation is performed to obtain supernatant after enzymolysis is performed, and an oyster enzymolysis coarse solution is obtained; discoloring and impurity removing are performed on the oyster enzymolysis coarse solution, and an oyster peptide refined solution is obtained; concentrating and spray drying are performed on the oyster peptide refined solution to obtain the oyster peptide. According to the oyster peptide with the sexual promoting function and the preparation method and application thereof, due to the fact that the oyster meat is pretreated with the calcium salt before enzymolysis is performed on the oyster meat, endogenous enzymes of oysters are activated, and enzymic preparations consumed in subsequent enzymolysis are reduced; meanwhile, the specific enzymic preparation composition is adopted to cooperate with the endogenous enzymes of the oysters to perform enzymolysis in two steps, and therefore the oyster peptide with the higher antioxidant activity and the significant sexual promoting function is prepared.

Description

technical field

[0001] The invention relates to the field of biotechnology, in particular to an oyster peptide with a sex-enhancing function and its preparation method and application. Background technique

[0002] Male sexual dysfunction is a common disease, the incidence rate accounts for about 10% of adult males. With the acceleration of the pace of modern life, the pressure from work, family, economy, etc. increases, and the probability of male sexual dysfunction is higher.

[0003] Oyster, also known as oyster, oyster yellow, sea oyster, is a kind of bivalve mollusk, belonging to the mollusk phylum, valve branch class, oyster family. Oyster is the largest cultured shellfish in the world, mainly distributed along the coasts of temperate and tropical oceans, and it is also one of the four major cultured shellfish in my country. "Supplements to Materia Medica" records that oyster meat has the effect of "cooking, main deficiency, ... eat it raw in ginger vinegar, main ery...

Examples

Embodiment 1

[0043] Embodiment 1: the preparation method of oyster peptide of the present invention

[0044] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.1% calcium chloride and 1.0 times the water of the oyster meat minced meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0045](2) After stirring the oyster meat slurry at 45°C for 1 hour, add papain in an amount of 0.3‰ to the oyster meat slurry, adjust the pH value of the system to 6.5, heat and hydrolyze it at 55°C for 6 hours, and then use 0.1 mol / L HCl solution to adjust the pH value of the system to 5.5, add oyster meat quality 1.0‰ flavored protease to continue hydrolysis for 2 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzyme crude solution;

[0046] (3) Add 0.6% activated carbon by mass to the oyster enzymatic hydrolysis crude liquid, heat and stir at 50° C. for 1.0 hour, ...

Embodiment 2

[0048] Embodiment 2: the preparation method of oyster peptide of the present invention

[0049] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.3% calcium lactate and 0.5 times the water of the minced oyster meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0050] (2) After stirring the oyster meat slurry at 35°C for 2 hours, add 0.8‰ of Alcalase to the oyster meat slurry, adjust the pH value of the system to 8.0, heat-preserve and hydrolyze it at 60°C for 5 hours, and then use 0.1mol / L HCl solution to adjust the pH value of the system to 5.0, add oyster meat quality 0.7‰ flavored protease to continue hydrolysis for 2.5 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzymatic hydrolysis crude liquid;

[0051] (3) Add 0.3% activated carbon by mass to the oyster enzymolysis crude liquid, heat and stir at 55° C. for 0.5 hour, f...

Embodiment 3

[0053] Embodiment 3: the preparation method of oyster peptide of the present invention

[0054] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.2% calcium citrate and 0.8 times the water of the minced oyster meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0055] (2) After stirring the oyster meat slurry at 40°C for 1.5 hours, add papain in an amount of 0.6‰ to the oyster meat slurry, adjust the pH of the system to 7.0, heat and hydrolyze it at 50°C for 8 hours, and then use 0.1mol / L HCl solution to adjust the pH value of the system to 5.3, add oyster meat quality 0.5‰ flavored protease to continue hydrolysis for 3.0 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzymolysis crude liquid;

[0056] (3) Add 0.5% activated carbon by mass to the oyster enzymatic hydrolysis crude liquid, heat and stir at 55° C. for 0.7 hours, an...

technical field

[0001] The invention relates to the field of biotechnology, in particular to an oyster peptide with a sex-enhancing function and its preparation method and application. Background technique

[0002] Male sexual dysfunction is a common disease, the incidence rate accounts for about 10% of adult males. With the acceleration of the pace of modern life, the pressure from work, family, economy, etc. increases, and the probability of male sexual dysfunction is higher.

[0003] Oyster, also known as oyster, oyster yellow, sea oyster, is a kind of bivalve mollusk, belonging to the mollusk phylum, valve branch class, oyster family. Oyster is the largest cultured shellfish in the world, mainly distributed along the coasts of temperate and tropical oceans, and it is also one of the four major cultured shellfish in my country. "Supplements to Materia Medica" records that oyster meat has the effect of "cooking, main deficiency, ... eat it raw in ginger vinegar, main ery...

Examples

Embodiment 1

[0043] Embodiment 1: the preparation method of oyster peptide of the present invention

[0044] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.1% calcium chloride and 1.0 times the water of the oyster meat minced meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0045](2) After stirring the oyster meat slurry at 45°C for 1 hour, add papain in an amount of 0.3‰ to the oyster meat slurry, adjust the pH value of the system to 6.5, heat and hydrolyze it at 55°C for 6 hours, and then use 0.1 mol / L HCl solution to adjust the pH value of the system to 5.5, add oyster meat quality 1.0‰ flavored protease to continue hydrolysis for 2 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzyme crude solution;

[0046] (3) Add 0.6% activated carbon by mass to the oyster enzymatic hydrolysis crude liquid, heat and stir at 50° C. for 1.0 hour, ...

Embodiment 2

[0048] Embodiment 2: the preparation method of oyster peptide of the present invention

[0049] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.3% calcium lactate and 0.5 times the water of the minced oyster meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0050] (2) After stirring the oyster meat slurry at 35°C for 2 hours, add 0.8‰ of Alcalase to the oyster meat slurry, adjust the pH value of the system to 8.0, heat-preserve and hydrolyze it at 60°C for 5 hours, and then use 0.1mol / L HCl solution to adjust the pH value of the system to 5.0, add oyster meat quality 0.7‰ flavored protease to continue hydrolysis for 2.5 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzymatic hydrolysis crude liquid;

[0051] (3) Add 0.3% activated carbon by mass to the oyster enzymolysis crude liquid, heat and stir at 55° C. for 0.5 hour, f...

Embodiment 3

[0053] Embodiment 3: the preparation method of oyster peptide of the present invention

[0054] (1) Shell the oysters, take the meat and clean it, grind it through a meat grinder, add 0.2% calcium citrate and 0.8 times the water of the minced oyster meat mass, and then pass through a colloid mill to obtain oyster meat slurry.

[0055] (2) After stirring the oyster meat slurry at 40°C for 1.5 hours, add papain in an amount of 0.6‰ to the oyster meat slurry, adjust the pH of the system to 7.0, heat and hydrolyze it at 50°C for 8 hours, and then use 0.1mol / L HCl solution to adjust the pH value of the system to 5.3, add oyster meat quality 0.5‰ flavored protease to continue hydrolysis for 3.0 hours, then heat at 95°C for 15 minutes to inactivate the enzyme, and finally centrifuge, take the supernatant to obtain oyster enzymolysis crude liquid;

[0056] (3) Add 0.5% activated carbon by mass to the oyster enzymatic hydrolysis crude liquid, heat and stir at 55° C. for 0.7 hours, an...

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