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Method for preparing anti-oxidative peptide from aspergillus oryzae fermented shrimp shells

An antioxidant peptide, Aspergillus oryzae technology, applied in the field of preparation of antioxidant peptides, can solve the problems of high energy consumption, high cost, non-recyclable and reusable enzyme inactivation, and achieves low reaction temperature, reduced energy consumption, and high polypeptide content. Effect

Active Publication Date: 2016-04-20
ZHEJIANG UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protease enzymatic hydrolysis process also has the disadvantage of high cost. Protease is generally about 20,000 yuan per ton, and it cannot be recycled and reused; at the same time, the energy consumption of high-temperature enzyme destruction is high, and protease will become impurities in the enzymolysis solution

Method used

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  • Method for preparing anti-oxidative peptide from aspergillus oryzae fermented shrimp shells
  • Method for preparing anti-oxidative peptide from aspergillus oryzae fermented shrimp shells

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Embodiment 1

[0029] Embodiment 1. A method for preparing antioxidant peptides by fermenting shrimp shells with Aspergillus oryzae, the following steps are carried out successively

[0030] 1) Cultivation of Aspergillus oryzae: Pour 8-10ml of the prepared Chardonnay medium into a petri dish, inoculate 1 ring (inoculation ring) of Aspergillus oryzae, and cultivate at 25-28°C. After Aspergillus oryzae overgrown the petri dish (about 120 hours), add 10 ml of distilled water and mix well to obtain Aspergillus oryzae suspension, and take 1 ml for fermentation inoculation.

[0031] The Aspergillus oryzae was purchased from the China Culture Collection Center, serial number: 3.0951; the name was Rhizopus oligoides Dale var.

[0032] 2), prepare the fermentation base material according to the mass-volume ratio of shrimp shell: glucose: water of 5:1.5:30 (g / g / ml), then add 1ml of Aspergillus oryzae suspension, and ferment at a temperature of 25-28°C for 30 days ;

[0033] 3), the fermentation brot...

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Abstract

The invention discloses a method for preparing an anti-oxidative peptide from aspergillus oryzae fermented shrimp shells. The method comprises the following steps: pouring 8-10 ml of a czapek's medium into a culture dish, inoculating aspergillus oryzae and cultivating for 110-130 h at 25-28 DEG C; then adding 10 ml of distilled water, and uniformly mixing to obtain an aspergillus oryzae suspension; preparing a fermentation base stock according to the following proportion: shrimp shell: glucose: water=5 g: (1-2) g: (25-30) ml, then adding the aspergillus oryzae suspension into the fermentation base stock, and fermenting for 28-32 days at 25-28 DEG C; centrifuging the obtained fermentation liquor, collecting the supernatant, filtering via filter paper, filtering with an ultrafiltration membrane of which the aperture is 5 K, collecting the filtered solution, and decoloring via activated carbon to obtain an active polypeptide solution, wherein the active polypeptide is an antioxidative peptide.

Description

technical field [0001] The invention relates to a method for preparing antioxidant peptides by utilizing shrimp shells. Background technique [0002] Antioxidant peptides from shrimp shells have high safety and no toxic and side effects; the use of shrimp shells to develop antioxidant peptides that can scavenge free radicals and delay aging has important theoretical significance and application value. At present, the existing researches on the preparation of antioxidant peptides by hydrolyzing shrimp shells with protease are as follows: [0003] 1. The invention of 201210161452.9 "A Method for Using Shrimp Shell to Prepare Antioxidant Peptides", the steps are as follows: [0004] A), cleaning and removing impurities from the shrimp shell, drying at 40-60 ° C for 20-26 hours, grinding with a pulverizer, passing through a 40-100 mesh sieve, making shrimp shell powder, then adding water to prepare a mass percentage of 4 ~8% shrimp shell powder solution; [0005] B), adjust t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C12R1/69
CPCC12P21/00
Inventor 于海宁姚茹沈生荣
Owner ZHEJIANG UNIV OF TECH
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