Method of preparing antioxidant peptides by hydrolyzing skin of tilapias using compound protease

A technology of antioxidant active peptide and compound protease, which is applied in the field of food processing, can solve the problems not related to the preparation method of antioxidant active peptide, and achieve good market prospects, low production cost, and remarkable antioxidant effect

Inactive Publication Date: 2016-01-27
潘发全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In response to this phenomenon, Chinese patent CN101225104 has developed a preparation method of tilapia fish skin s

Method used

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Embodiment 1

[0019] A method for preparing antioxidant active peptides by hydrolyzing tilapia fish skin with composite protease, comprising the steps of:

[0020] (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;

[0021] (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 8 hours at 45°C, and then the supernatant is extracted by suction filtration;

[0022] (3) Bromelain enzymatic hydrolysis: the enzyme addition amount is: 3000U / g, the temperature is 30°C, the pH value is 5, and the enzymatic hydrolysis is carried out for 3 hours under these conditions;

[0023] (4) Alkaline protease enzymatic hydrolysis: the enzyme addition amount is: 3000U / g, the temperature is 50°C, the pH value is 9, and the enzymatic hydrolysis time is 3 hours;

[0024] (5) Centrifugal ultrafil...

Embodiment 2

[0027] A method for preparing antioxidant active peptides by hydrolyzing tilapia fish skin with composite protease, comprising the steps of:

[0028] (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 1 hour;

[0029] (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 8 hours at 50°C, and then the supernatant is extracted by suction filtration;

[0030] (3) Bromelain enzymatic hydrolysis: the enzyme addition amount is: 1000U / g, the temperature is 50°C, the pH value is 3, and the enzymatic hydrolysis is carried out for 1 hour under these conditions;

[0031] (4) Alkaline protease enzymatic hydrolysis: the amount of enzyme added is: 4000U / g, the temperature is 60°C, the pH value is 7, and the enzymatic hydrolysis time is 2 hours;

[0032] (5) Centrifugal ultrafiltration: C...

Embodiment 3

[0035] 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;

[0036] Add bromelain in an amount of 2500U / g to the supernatant, adjust the temperature to 45°C, and pH to 4, and perform enzymatic hydrolysis for 2.5 hours under these conditions;

[0037] After bromelain enzymatic hydrolysis, add alkaline protease enzymatic hydrolysis according to the amount of 3500U / g, adjust the temperature to 55°C, pH value to 8.5, and enzymatic hydrolysis time to 2.5 hours;

[0038] Centrifuge the above enzymolysis solution at 5000r / min for 20min, take the supernatant, and treat it with an ultrafiltration membrane with a molecular...

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Abstract

The invention discloses a method of preparing antioxidant peptides by hydrolyzing skin of tilapias using a compound protease and belongs to the technical field of food processing. The method comprises: pretreating and extracting the skin of tilapias as raw material, performing enzymatic hydrolysis with bromelain and alkaline protease, centrifuging, ultrafiltration and spray-drying to obtain tilapia skin antioxidant peptides; enzymatic hydrolysis conditions are: the bromelain is added first after the skin of tilapias is pretreated and extracted, the addition is 1000-3000 U/g, the temperature is 30-50 DEG C, pH is 3-5, enzymatic hydrolysis time is 1-3 hours, the alkaline protease is added afterwards, the addition is 300-4000 U/g, the temperature is 50-60 DEG C, pH is 7-9, and enzymatic hydrolysis time is 2-3 hours; the antioxidant peptides prepared are significant in antioxidant effect, their DPPH free radicals and hydroxyl radicals have IC50 values, 1.23 mg/mL and 1.68 mg/mL, respectively, and the antioxidant peptides are a bioactive peptide material having great potential.

Description

technical field [0001] The invention relates to a method for preparing an antioxidant active peptide by hydrolyzing tilapia skin with a compound protease, in particular to a preparation method for an antioxidant active peptide of tilapia skin with remarkable antioxidation effect, and belongs to the technical field of food processing. Background technique [0002] In recent years, tilapia has been regarded as a substitute for traditional white-fleshed fish species, and is increasingly favored by European and American markets. It has the reputation of "white salmon" in European and American countries. At present, the United States has become the largest market for global consumption and import of tilapia. And its demand is increasing every year. The huge demand for tilapia in the international market has promoted the rapid development of tilapia farming and processing in my country. According to relevant information, the total annual output of tilapia in the country was about 1...

Claims

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Application Information

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IPC IPC(8): C12P21/02C07K1/34
Inventor 潘发全
Owner 潘发全
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