Elastin peptide as well as preparation method and application thereof
A technology of elastin peptide and protease, which is applied in chemical instruments and methods, animal/human protein, specific peptides, etc., can solve the problems that are difficult to be used, and achieve the effects of low production cost, obvious anti-wrinkle effect, and strong anti-aging activity
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[0033] A preparation method of elastin peptide with cosmetic efficacy, comprising the following steps:
[0034] (1) Preparation of elastin peptide: Wash bovine cervical ligament, add 0.1M NaOH solution 2-3 times its mass, soak at 40-50°C for 1-2 hours, remove surface fat and impurities, wash with water until neutral Drain and mince. Add demineralized water, adjust the pH value of the system to 7.0, stir and heat to 50-60°C, add protease at 50-60°C and keep warm for 10-20 hours, inactivate the enzyme, centrifuge and filter to get the supernatant.
[0035] (2) Concentrate the supernatant in vacuum to a solid content of about 35-45%, and spray-dry to obtain elastin polypeptide.
[0036] As preferably, in step (1), adding water is to add the water of 2~3 times of the mass of bovine cervical ligament minced meat;
[0037] As preferably, in step (1), the pH value of the adjustment system is adjusted with 0.5mol / L NaOH solution or HCl solution;
[0038] As a preference, in step (1...
Embodiment 1
[0070] A preparation method of elastin peptide with cosmetic efficacy, comprising the following steps:
[0071] (1) Wash the bovine cervical ligament, add 2 times the mass of 0.1M NaOH solution, soak for 1 hour at 50°C to remove surface fat and impurities, wash with water until neutral, drain and mince.
[0072] (2) Add 2 times of water, adjust the pH value of the system to 7.0, stir and heat in a water bath to 50° C., add Neutrase 0.8L (Novozymes) with 1.0% quality of bovine neck ligament meat paste and 0.4% bovine neck ligament meat paste quality Protamex ( Novozymes), incubate at 50°C for 20 hours, heat at 95°C for 15min to inactivate the enzyme, centrifuge at 5000r / min for 15min and pass through 500 mesh silk cloth for separation, take the permeate to obtain elastin peptide liquid.
[0073] (3) Vacuum-concentrate the elastin peptide solution to a solid content of about 35%, and spray-dry to obtain elastin peptide A.
[0074] The antioxidant value of elastin peptide A (red...
Embodiment 2
[0079] A preparation method of bovine neck ligament elastin peptide with cosmetic effect, comprising the following steps:
[0080] (1) Wash the bovine cervical ligament, add 3 times the mass of 0.1M NaOH solution, soak for 1 hour at 40°C to remove surface fat and impurities, wash with water until neutral, drain and mince.
[0081](2) Add 3 times of water, adjust the pH value of the system to 7.0, stir and heat in a water bath to 60°C, add Alphalase NP 0.8L (Genencor) with a mass of 0.5% minced beef neck ligament meat and 0.8% Protamex with a mass of beef neck ligament mince (Novozymes), heat at 60°C for 10 hours, heat at 95°C for 15min to inactivate the enzyme, centrifuge at 5000r / min for 15min and pass through 500 mesh silk cloth for separation, take the permeate to obtain elastin peptide liquid.
[0082] (3) Vacuum-concentrate the elastin peptide solution to a solid content of about 45%, and spray-dry to obtain elastin peptide B.
[0083] Antioxidant value of elastin peptid...
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