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Method for preparing antioxidant active peptide by means of fermenting tilapia skin through bacillus subtilis

A technology of antioxidant active peptides and Bacillus subtilis, which is applied in the field of food processing, can solve the problems that are not related to the preparation method of antioxidant active peptides, and does not involve antioxidant active peptides, so as to achieve good market prospects, significant antioxidant effects, The effect of low production cost

Inactive Publication Date: 2016-01-20
潘发全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In response to this phenomenon, Chinese patent CN101225104 has developed a preparation method of tilapia fish skin small molecular peptide chelated zinc salt, but it does not involve the preparation method of antioxidant active peptides, and does not involve the preparation of tilapia fish skin antioxidant Method for oxidizing active peptides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing antioxidant active peptides by fermenting tilapia fish skin with Bacillus subtilis, comprising the steps of:

[0022] (1) Pretreatment: After the cleaned tilapia skin is degreased, soak it in 0.1mol / L hydrochloric acid solution and 0.1mol / L sodium hydroxide solution for 2 hours;

[0023] (2) Water extraction: After the pretreated fish skin is washed to neutral, it is homogenized with 1 volume of distilled water at a constant temperature for 10 hours at 45°C, and then the supernatant is extracted by suction filtration;

[0024] (3) Sterilization: The extracted supernatant was sterilized at 121°C for 20 minutes, then cooled for later use;

[0025] (4) Fermentation of Bacillus subtilis: the amount of seed solution added is 1%, and the temperature is 33°C and the pH is 6. Fermentation for 20 hours;

[0026] (5) Centrifugal ultrafiltration: centrifuge the above fermented liquid at 5000r / min for 20min, take the supernatant, and treat it with an ultrafi...

Embodiment 2

[0029] A method for preparing antioxidant active peptides by fermenting tilapia fish skin with Bacillus subtilis, comprising the steps of:

[0030] (1) Pretreatment: After the cleaned tilapia skin is degreased, soak it in 0.13mol / L hydrochloric acid solution and 0.12mol / L sodium hydroxide solution for 2 hours;

[0031] (2) Water extraction: After the pretreated fish skin is washed to neutral, it is homogenized with 2 times the volume of distilled water at a constant temperature for 10 hours at 50°C, and then the supernatant is extracted by suction filtration;

[0032] (3) Sterilization: The extracted supernatant was sterilized at 121°C for 20 minutes, then cooled for later use;

[0033] (4) Fermentation of Bacillus subtilis: the amount of seed solution added is 8%, and the temperature is 37°C and the pH is 8. Fermentation for 50 hours;

[0034] (5) Centrifugal ultrafiltration: centrifuge the above fermented liquid at 5000r / min for 20min, take the supernatant, and treat it wit...

Embodiment 3

[0037] Take by weighing 900.8g rinsed tilapia fish skin, after the degreasing treatment, soak for 2 hours with the hydrochloric acid solution of 700ml 0.11mol / L and the sodium hydroxide solution of 0.11mol / L successively, after distilled water washes to neutrality, in 48 Under the condition of ℃, use 1500ml of distilled water to homogenize at constant temperature for 10 hours, and extract by suction to obtain the supernatant;

[0038] Sterilization: The extracted supernatant was sterilized at 121°C for 20 minutes, then cooled for later use;

[0039] Fermentation of Bacillus subtilis: the amount of seed liquid added is 5%, and the temperature is 36°C, and the pH is 7. Fermentation for 30 hours;

[0040] Centrifugal ultrafiltration: centrifuge the above fermented liquid at 5000r / min for 20min, take the supernatant, and treat it with an ultrafiltration membrane with a molecular weight of 10kDa at 0.18MPa and 40°C to obtain an ultrafiltrate;

[0041] Freeze-drying: Freeze-dry the...

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Abstract

The invention relates to a method for preparing antioxidant active peptide by means of fermenting tilapia skin through bacillus subtilis and belongs to the technical field of food processing. The tilapia skin serves as a raw material, bacillus subtilis serves as a fermentation strain to ferment the tilapia skin after pretreatment and extraction, and the tilapia skin antioxidant active peptide is obtained after centrifugation, ultra-filtration and freeze-drying. The fermentation conditions are that bacillus subtilis serves as the fermentation strain, the addition amount of a seed solution ranges from 1% to 8%, and fermentation is conducted for 20-50 h under the conditions that the temperature ranges from 33 DEG C to 37 DEG C and the pH ranges from 6 to 8. The prepared tilapia skin antioxidant active peptide is remarkable in antioxidant effect, the IC50 values of DPPH free radicals and hydroxyl radicals are 1.01 mg / mL and 1.12 mg / mL respectively, and the tilapia skin is a highly potential bioactive peptide raw material.

Description

technical field [0001] The invention relates to a method for preparing an antioxidant active peptide by fermenting tilapia fish skin with Bacillus subtilis, in particular to a method for preparing an antioxidant active peptide of tilapia fish skin with remarkable antioxidation effect, belonging to the technical field of food processing . Background technique [0002] Existing studies have shown that the protein content of fish skin is higher than that of other parts of the fish body, and the highest collagen content in fish skin can account for more than 80% of its total protein. Especially tilapia skin has a protein content of 23%, second only to grass carp skin (29.80%), accounting for about 88.5% of its dry weight. So tilapia skin is a good collagen raw material. According to previous studies, the enzymatic products of collagen include at least antibacterial peptides, ACE inhibitory peptides, and antioxidant peptides. These characteristics make collagen and its hydroly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02
Inventor 潘发全
Owner 潘发全
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