Method for extracting oligopeptide from algae to prepare alga oligopeptide powder

A technology of seaweed oligopeptide and oligopeptide, which is applied in the field of extracting peptides from seaweed, can solve the problems of seaweed limitation, achieve the effect of improving utilization rate, reducing impact, and making full use of natural resources

Inactive Publication Date: 2016-11-16
DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of these seaweeds is mostly limited to the cold dishes on the dining table.

Method used

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  • Method for extracting oligopeptide from algae to prepare alga oligopeptide powder
  • Method for extracting oligopeptide from algae to prepare alga oligopeptide powder
  • Method for extracting oligopeptide from algae to prepare alga oligopeptide powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Wash Ulva with pure water and dry in the sun;

[0041] 2. Pulverization: take the dried Ulva pulveris and ultrafinely pulverize it, and pass through a 100-mesh sieve;

[0042] 3. Breaking the cell wall: Weigh 1000g of Ulva pore powder, add pure water at a ratio of 1:19, use a colloid mill to refine the slurry, adjust the system temperature to 50°C, pH 3.5, add 0.1g of pectinase (30000u / g) , stirring for 3 hours;

[0043] 4. Enzymolysis: adjust the system temperature to 42°C, pH 7.5, add 5g of compound protease, stir for 4 hours, heat up to 90°C to inactivate the enzyme for 20 minutes, and centrifuge to obtain the clear liquid;

[0044] The composition of compound protease is:

[0045]

[0046] 5. Membrane filtration: filter the clear liquid with a membrane with a pore size of 4nm, dilute the retained liquid with pure water and then filter, repeat 3 times, and combine the permeate, which mainly contains peptides and inorganic ions;

[0047]6. Refining Ulva Pepti...

Embodiment 2

[0052] 1. Wash the sage algae with pure water and dry them in the sun;

[0053] 2. Pulverization: take the dried Sargassum ultrafine pulverization, and pass through a 100-mesh sieve;

[0054] 3. Breaking the cell wall: Weigh 10kg of sargassum powder, add pure water at a ratio of 1:14, refine the slurry with a colloid mill, adjust the system temperature to 52°C, pH 3.7, add 1g of pectinase (30000u / g), Stirring and enzymatic hydrolysis for 3.5h;

[0055] 4. Enzymolysis: Adjust the system temperature to 40°C and pH 8.0, add 100g of protease and stir for 4 hours, heat up to 85°C to inactivate the enzyme for 20 minutes, and centrifuge to obtain the clear liquid;

[0056] The composite protease consists of:

[0057]

[0058] 5. Membrane filtration: the clear liquid is filtered with a membrane with a pore size of 5nm, the retained liquid is diluted with pure water and then filtered, repeat 3 times, and the permeate is combined, the permeate mainly contains peptides and inorganic...

Embodiment 3

[0064] 1. Wash wakame with pure water, spread out to dry, and dry at 50°C until constant weight;

[0065] 2. Pulverization: take the dry undaria pinnatifida ultrafine pulverization, and pass through a 100-mesh sieve;

[0066] 3. Breaking the cell wall: Weigh 10kg of wakame powder, add pure water at a ratio of 1:19, refine the slurry with a colloid mill, adjust the system temperature to 56°C, pH 3.9, add 1g of pectinase (30000u / g), and stir Enzymolysis 4h;

[0067] 4. Adjust the temperature of the system to 45°C, pH 8.5, add 120g of compound protease, stir for 5 hours, heat up to 85°C to inactivate the enzyme for 20 minutes, and centrifuge to obtain the clear liquid;

[0068] The mass composition of described composite protease is:

[0069]

[0070] 5. Membrane filtration: the clear liquid is filtered with a membrane with a pore size of 6nm, the retained liquid is diluted with pure water and then filtered, repeated 3 times, and the permeated liquid is combined, mainly cont...

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PUM

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Abstract

The invention provides a method for extracting oligopeptide from algae to prepare alga oligopeptide powder. The method includes steps: cleaning, airing and grinding algae to obtain alga powder; adding water for pulp grinding; heating alga pulp, adjusting pH to 3.3-4.0, adding pectinase, and stirring for enzymolysis; adding NaOH, adjusting pH to 7.0-9.0, adding compound protease, and stirring for enzymolysis; heating for enzyme deactivation, and performing solid-liquid separation and liquid phase collection; treating clear liquid according to a membrane filtration method, and collecting permeation liquid; subjecting the permeation liquid to electrodialysis, activated carbon refining, decarburization, evaporative concentration and drying to obtain the alga oligopeptide powder. The method is simple in process and reasonable in design, and small peptides are extracted from algae by enzymolysis to provide products beneficial to human health; high-value utilization of algae is realized, alga utilization rate is increased to make full use of natural resources, and influences of sea water quality and neritic organisms due to large-scale growth of algae are reduced.

Description

technical field [0001] The invention relates to the field of seaweed extraction, in particular to a method for extracting peptides from seaweed. The peptide is a mixture of compounds such as oligopeptides, short peptides and polypeptides. Background technique [0002] Edible seaweed is one of the important marine organisms and is a green food source for human beings. Common edible seaweeds are: Ulva pore, sage algae, wakame, spirulina and so on. They all have different health care functions to the human body. [0003] Ulva pertusa Kjellm (Ulva pertusa Kjellm) is a large green algae, commonly known as sea cabbage, sea spinach, sea lettuce, etc. Its larvae are green and adults are emerald green. It lives in the intertidal zone and is widely distributed along the coast of the western Pacific Ocean. It is extremely rich in wild algae resources in my country and is the most productive green algae in the Yellow and Bohai Seas. Because of its delicious taste and high nutritiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/24C07K1/14C07K1/12
CPCC12P21/06C07K1/12C07K1/14C07K1/24C07K1/34
Inventor 包卫洋彭聪王祖哲杨大苹
Owner DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
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