Antioxidant peptide mixture and preparation method thereof

A technology of antioxidant peptides and mixtures, applied in the biological field, can solve problems such as low utilization rate, achieve the effects of reducing resource waste and pollution, simple steps, and improving commercial value and utilization rate

Inactive Publication Date: 2016-07-20
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The protein content of shrimp by-products accounts for about 50-60% of the dry weight, and t...

Method used

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  • Antioxidant peptide mixture and preparation method thereof
  • Antioxidant peptide mixture and preparation method thereof
  • Antioxidant peptide mixture and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1 Shrimp by-product pretreatment

[0041] Wash the remaining shrimp heads and shells after peeling off the shells of Penaeus vannamei, put them in a constant temperature drying oven at 60°C for 16 hours, crush them with a multipurpose grinder, and pass through a 60-mesh sieve.

[0042] Determination of optimal extraction time of total protein of shrimp by-product in step 2

[0043] Weigh 0.4g of shrimp shell powder, add it into 6mL phosphate buffer (0.05mol / L, pH8.0), and incubate at 37°C for 0.25, 0.5, 0.75, 1, 1.5, 2, 3, 4 and 6h respectively . The total protein concentration was determined using a Bradford kit. The results showed that the concentration of water-soluble shrimp protein gradually increased with the increase of extraction time within 0-2 hours, and the concentration of water-soluble shrimp protein reached 23.14% at 1.5 hours, and 23.49% at 2 hours. Thereafter, the concentration of water-soluble shrimp protein obtained in 3, 4 and 6 hours did not ...

Embodiment 2

[0057] The antioxidant activity determination of the antioxidant peptide mixture obtained in embodiment 1

[0058] Step 1 Determination of DPPH free radical scavenging rate: Ascorbic acid and deionized water were used instead of samples as positive and negative control groups. DPPH solution preparation: 3mgDPPH was added to 100mL methanol and fully dissolved. Take 1 mL of sample, add 4 mL of DPPH solution, place it in a dark room at room temperature for 30 min, and measure the absorbance at 517 nm. Set different concentrations of ascorbic acid and draw a standard curve. The DPPH free radical scavenging rate is calculated according to the following formula:

[0059]

[0060] In the formula: A 1 is the absorbance value of DPPH solution after adding hydrolyzate; A 2 is the absorbance value of the hydrolyzate; A 3 is the absorbance value of DPPH solution without adding hydrolyzate.

[0061] Step 2 Determination of iron ion reducing ability: ascorbic acid and deionized wat...

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Abstract

The invention discloses a preparation method of an antioxidant peptide mixture. The preparation method comprises the following steps: by utilizing shrimp byproducts, carrying out two-step enzymolysis of alpha-chymotrypsin and thermolysin, and carrying out Sephadex G-15 gel filtration and DEAE Sephacel ion exchange chromatography separation to obtain an antioxidant peptide mixture with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of 10.54 +/- 0.03 mumol AAE / g pro and ferric ion reducing ability (FRAP method) of 89.29 +/- 0 .01 mumol AAE / g pro. The invention also discloses an antioxidant peptide mixture obtained by the method. The size of molecule is 500 to 1000Da. The preparation method and the antioxidant peptide mixture provided by the invention provide shrimp byproducts a new use way, the waste of resources and the pollution are reduced, and the commercial value and utilization rate of shrimp byproducts are enhanced.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to an antioxidant peptide mixture derived from shrimp by-products and a preparation method thereof. Background technique [0002] Oxidation reactions will have many adverse effects on food and biological systems, and are an important cause of food spoilage, nutritional quality and safety decline. In recent years, antioxidants have been used more and more widely, not only for the oxidation prevention of fat-containing foods, but also for the development of health foods and cosmetics as functional factors. Synthetic antioxidants are limited due to potential side effects, so natural, non-toxic food-based antioxidant products are more attractive. Natural antioxidant peptides are a class of peptides with antioxidant effects that are prepared from food protein through extraction, enzymatic hydrolysis or fermentation, and then separated and purified. [0003] The protein content of shrimp by...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/18C07K1/16
CPCC07K1/16C07K1/18C07K1/34C07K1/36C12P21/06
Inventor 张建华刘亚楠钱炳俊姚晓敏亚力坤江·阿山王延辉
Owner SHANGHAI JIAO TONG UNIV
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