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Protein peptide with antioxidant activity and preparation method thereof

An antioxidant activity and protein peptide technology, which is applied in the field of protein peptides with antioxidant activity and its preparation, can solve the problems of high ash content of products and affect the flavor of products, and achieves industrialized production, good flavor and thermal stability, The effect of good functional features

Active Publication Date: 2017-02-22
人民国肽集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Regarding the preparation method of natural antioxidant active peptides, the deficiency of the prior art is that the pH is adjusted by adding acid or alkali during the enzymatic hydrolysis of most protein peptides, which obviously affects the flavor of the product, and the ash content of the product is relatively high
[0005] There is no report on the preparation of antioxidant peptides from fish

Method used

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  • Protein peptide with antioxidant activity and preparation method thereof
  • Protein peptide with antioxidant activity and preparation method thereof
  • Protein peptide with antioxidant activity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Preparation of Bighead Carp Meat Antioxidant Active Peptide

[0037] (1) Wash 100 grams of bighead carp meat, beat the fish meat with a beater to obtain fish meat pulp; then add 150 grams of water 1.5 times the weight of fish meat to the fish meat slurry, bathe in water at 95°C for 20 minutes, and then disperse The homogenizer was homogenized for 2 minutes at 10000 rpm to obtain 250 grams of fish slurry. By centrifuging at 6000g for 10-min, the upper layer of fat was removed to obtain 230 grams of fat-free fish meat slurry. The temperature of the degreased fish meat slurry was adjusted to 55° C., and treated with ultrasonic waves (frequency 35 kH) in an ultrasonic generator for 15 minutes.

[0038] (2) Adjustment step (1) The temperature of the fish meat slurry is 55°C, and then the compound protease is added according to the ratio of the compound protease to the fish meat mass ratio of 1:300 (alkaline protease: flavor protease: bromelain = 2:1:1) 0.33 g, en...

Embodiment 2

[0042] Example 2 Preparation of Bighead Carp Meat Antioxidant Active Peptide

[0043](1) Wash 500 grams of bighead carp meat, beat the fish meat with a beater to obtain fish meat pulp; then add 1,000 grams of water 2.0 times the weight of fish meat to the fish meat slurry, bathe in water at 90°C for 20 minutes, and then disperse The homogenizer was homogenized for 2 minutes at 12000 rpm to obtain 1500 grams of fish slurry. By centrifuging at 8000g for 10min, the upper layer of fat was removed to obtain 1430 grams of fat-free fish meat slurry. The temperature of the degreased fish meat slurry was adjusted to 60° C., and treated with ultrasonic waves (frequency 45 kH) in an ultrasonic generator for 20 minutes.

[0044] (2) Regulating (1) the temperature of the fish meat slurry is 60 DEG C, then according to the composite protease (alkaline protease: flavor protease: bromelain=2:2:1) and fish mass ratio is 1:400 to add composite protease 1.25 grams, Enzymolysis at 65°C for 3 ho...

Embodiment 3

[0048] Preparation of Example 3 Cod Meat Antioxidant Active Peptide

[0049] (1) Wash 1000 grams of cod meat, beat the fish meat with a beater to obtain a fish meat paste; then add 2000 grams of water 2.0 times the weight of the fish meat to the fish meat paste, bathe in water at 90 ° C for 15 minutes, and use a dispersing homogenizer The machine was homogenized at 12000rpm for 2min to obtain 3000 grams of fish slurry. By centrifuging at 6000g for 15min, the upper layer of fat was removed to obtain 2880 grams of fat-free fish meat slurry. The temperature of the degreased fish meat slurry was adjusted to 60° C., and treated with ultrasonic waves (frequency 40 kH) in an ultrasonic generator for 15 minutes.

[0050] (2) Regulating step (1) The temperature of the fish meat slurry is 65°C, then add 2.5 grams according to the compound protease (alkaline protease: flavor protease: bromelain = 3:1:1) and fish meat mass ratio of 1:400, Enzymolysis was performed at 65°C for 4 hours, t...

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Abstract

The invention provides protein peptide with antioxidant activity and a preparation method thereof, and belongs to the technical field of processing of aquatic-product foods. The preparation method of the protein peptide comprises the following steps of: (1) carrying out ultrasonic treatment on degreased fish serum; (2) adding compound protease to carry out enzymolysis without the need of adding acid or alkaline to regulate the pH value in the process of enzymolysis; (3) carrying out centrifugal treatment on enzymatic solution and taking supernatant for ultrafiltration; and (4) carrying out column separation on the filtrate, collecting elution peaks, and separating eluent by reversed phase high-performance liquid chromatography, thereby obtaining the protein peptide. The preparation method is simple in operation and is suitable for industrial production; acid or alkaline is not needed for regulating the pH value in the preparation process, no any additive is added, the functional characteristics of the product can be better remained, the product yield is high, the flavor is good, and the prepared protein peptide has excellent antioxidant function and can be widely applied in manufacture of specially-needed foods and nutritional foods.

Description

technical field [0001] The invention relates to the technical field of aquatic food processing, in particular to a protein peptide with antioxidant activity and a preparation method thereof. Background technique [0002] The protein is enzymatically hydrolyzed to obtain a polypeptide, which changes the structure of the protein, and the active functional groups in the hydrophobic region are exposed. With the cleavage of the peptide bond, the small molecule protein peptide and amino acid increase, which can provide a source of protons or electrons and maintain a high Oxidation-reduction potential, so that it has the ability to scavenge active free radicals. Oxidation is an important metabolic process for aerobic organisms, especially vertebrates and humans, but it leads to the formation of free radicals. Reactive oxygen radicals (ROS) are thought to cause oxidative stress. In food systems, lipids or proteins may be attacked by ROS and undergo oxidation processes, resulting i...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/20C07K1/16C07K7/06A23L33/18A61K47/42A61K8/64A61Q19/00
CPCA23V2002/00A61K8/64A61K47/42A61K2800/10A61K2800/522A61Q19/00C07K7/06C12P21/06A23V2200/02A23V2200/30A23V2250/2042A23V2250/55A23V2300/28A23V2300/34A23V2300/48
Inventor 张恒罗永康
Owner 人民国肽集团有限公司
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