Short-necked clam antihypertensive peptide preparation method and application

Abstract

The invention provides a short-necked clam antihypertensive peptide preparation method and application. The preparation method includes the specific steps: 1) pretreatment; 2) activation; 3) fermentation; 4) enzymolysis; 5) ultrafiltration; 6) gel chromatography and freeze drying. The preparation method has the advantages that a bacillus subtilis seed culture medium is prepared, activation of strains is accelerated, neutral protease production capacity is improved, conditioning agents are added in the fermentation process, the enzyme production speed of bacillus subtilis is increased, enzymolysis agents and additives are added in the enzymolysis process, enzymolysis is accelerated, and the activity of antihypertensive peptides is protected. According to the preparation method, the extraction rate of the short-necked clam antihypertensive peptides is high, and the extracted antihypertensive peptides are high in purity, safe, non-toxic, high in activity, remarkable in ACE inhibition effect, simple to operate and suitable for large-scale production.

Description

technical field

[0001] The invention relates to the technical field of antihypertensive peptide preparation, in particular to a preparation method and application of a Philippine clam antihypertensive peptide. Background technique

[0002] Antihypertensive peptides, also known as angiotensin converting enzyme (Angiotensin I Converting Enzyme, ACE for short) inhibitory peptides, are a class of polypeptide short-chain substances isolated from food proteins that can significantly lower blood pressure. From the source, it can be divided into milk protein (including casein, whey protein), fermented food, animal protein, vegetable protein and natural ACE inhibitory peptide. These antihypertensive peptides derived from food are usually obtained by protease hydrolyzing protein under mild conditions, and are safe to eat. Their common outstanding advantage is that they only have a hypotensive effect on hypertensive patients, and have no antihypertensive effect on normal blood pressure...

Examples

Embodiment 1

[0019] A preparation method and application of a Philippine clam hypotensive peptide, the specific steps are as follows:

[0020] 1) Pretreatment: Shell the Philippine clam and take the meat, wash it with ice water for 3~5 times, dry it in a blower dryer at a temperature of 60~70℃, and the drying time is 1~2h, and then use an ultrasonic pulverizer Crush and pass through a 200-400 mesh sieve. Crushing Philippine clams into powder increases the specific surface area, which can make the fermentation and enzymolysis reactions more complete, and can also shorten the reaction time;

[0021] 2) Activation: place Bacillus subtilis on the seed medium for activation, the activation temperature is 30-40°C, and the activation time is 12-24 hours. The substances in the medium stimulate the growth and reproduction of Bacillus subtilis, and the less active Bacillus subtilis The bacillus powder is activated into a vigorous and sufficient number of bacteria to prepare for the next step of fer...

Embodiment 2

[0031] A preparation method and application of a Philippine clam hypotensive peptide, the most preferred steps are as follows:

[0032] 1) Pretreatment: Shell the Philippine clam and take the meat, wash it with ice water for 4 times, dry it in a blower dryer at a temperature of 60°C, and dry it for 2 hours, then crush it with an ultrasonic pulverizer, and pass it through a 300-mesh sieve .. Crushing Philippine clams into powder increases the specific surface area, which can make the fermentation and enzymolysis reactions more complete, and can also shorten the reaction time;

[0033] 2) Activation: Place Bacillus subtilis on the seed medium for activation, the activation temperature is 35°C, and the activation time is 18h. The substances in the medium stimulate the growth and reproduction of Bacillus subtilis, and activate the less active Bacillus subtilis powder To prepare for the next step of fermentation for vigorous and sufficient bacterial flora;

[0034] 3) Fermentatio...

technical field

[0001] The invention relates to the technical field of antihypertensive peptide preparation, in particular to a preparation method and application of a Philippine clam antihypertensive peptide. Background technique

[0002] Antihypertensive peptides, also known as angiotensin converting enzyme (Angiotensin I Converting Enzyme, ACE for short) inhibitory peptides, are a class of polypeptide short-chain substances isolated from food proteins that can significantly lower blood pressure. From the source, it can be divided into milk protein (including casein, whey protein), fermented food, animal protein, vegetable protein and natural ACE inhibitory peptide. These antihypertensive peptides derived from food are usually obtained by protease hydrolyzing protein under mild conditions, and are safe to eat. Their common outstanding advantage is that they only have a hypotensive effect on hypertensive patients, and have no antihypertensive effect on normal blood pressure...

Examples

Embodiment 1

[0019] A preparation method and application of a Philippine clam hypotensive peptide, the specific steps are as follows:

[0020] 1) Pretreatment: Shell the Philippine clam and take the meat, wash it with ice water for 3~5 times, dry it in a blower dryer at a temperature of 60~70℃, and the drying time is 1~2h, and then use an ultrasonic pulverizer Crush and pass through a 200-400 mesh sieve. Crushing Philippine clams into powder increases the specific surface area, which can make the fermentation and enzymolysis reactions more complete, and can also shorten the reaction time;

[0021] 2) Activation: place Bacillus subtilis on the seed medium for activation, the activation temperature is 30-40°C, and the activation time is 12-24 hours. The substances in the medium stimulate the growth and reproduction of Bacillus subtilis, and the less active Bacillus subtilis The bacillus powder is activated into a vigorous and sufficient number of bacteria to prepare for the next step of fer...

Embodiment 2

[0031] A preparation method and application of a Philippine clam hypotensive peptide, the most preferred steps are as follows:

[0032] 1) Pretreatment: Shell the Philippine clam and take the meat, wash it with ice water for 4 times, dry it in a blower dryer at a temperature of 60°C, and dry it for 2 hours, then crush it with an ultrasonic pulverizer, and pass it through a 300-mesh sieve .. Crushing Philippine clams into powder increases the specific surface area, which can make the fermentation and enzymolysis reactions more complete, and can also shorten the reaction time;

[0033] 2) Activation: Place Bacillus subtilis on the seed medium for activation, the activation temperature is 35°C, and the activation time is 18h. The substances in the medium stimulate the growth and reproduction of Bacillus subtilis, and activate the less active Bacillus subtilis powder To prepare for the next step of fermentation for vigorous and sufficient bacterial flora;

[0034] 3) Fermentatio...