Snapper anti-oxidation polypeptide and preparation method thereof

A technology of antioxidant polypeptide and antioxidant activity, applied in the biological field, can solve problems such as waste of resources, environmental pollution, waste of leftovers, etc., and achieve the effect of eliminating side effects and alleviating concerns about food safety

Active Publication Date: 2017-04-26
FUZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The waste of leftovers generated in the processing of sea bream and other reasons lead to waste of resources and even environmental pollution

Method used

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  • Snapper anti-oxidation polypeptide and preparation method thereof
  • Snapper anti-oxidation polypeptide and preparation method thereof
  • Snapper anti-oxidation polypeptide and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0047] Weigh 5.0 grams of sea bream protein and dissolve it in deionized water to 250 ml, then adjust its pH to 4.5 with 2 mol / L HCl. The solution was first heated to 50°C in a water bath, and then the corresponding amount of enzyme was added according to the enzyme-substrate ratio of 3200 U / g, and the enzymatic hydrolysis time was 8 h. Then inactivate the enzyme in a boiling water bath for 15 minutes, then centrifuge at 8000 rpm for 15 minutes after cooling. Collect the supernatant for later use.

[0048] Use a membrane filtration system to separate the supernatant from the sea bream polypeptide solution by ultrafiltration, and use ultrafiltration membranes with different molecular weight cut-off ranges to separate the enzymatic hydrolysis products to obtain polypeptides with different molecular weights, ≥3000 Da, 1500-3000 Da, ≤ 1500 Da components and their antioxidant activity was determined. The components with molecular weight less than 1500Da have the best antioxidant ...

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PUM

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Abstract

The invention provides a snapper anti-oxidation polypeptide and a preparation method thereof. The method is characterized in that using the enzymatic hydrolysis of acidic protease to the pure anti-oxidation polypeptide is obtained through acid proteinase hydrolysis of snapper skins or fish scale proteins used as a raw material, separation and purification, and the amino acid sequence of the polypeptide is ASTSNLKKAVHL. The snapper anti-oxidation polypeptide eliminates the defects of natural antioxidants, eliminates public concerns about synthetic antioxidants, and lays a foundation for the development of food-based anti-oxidation polypeptides and exploring of the wide application of the anti-oxidation polypeptide in foods and medicine science.

Description

technical field [0001] The invention provides a sea bream antioxidant polypeptide and a preparation method thereof, belonging to the field of biotechnology. Background technique [0002] Oxidation is a free radical-mediated process that can cause many adverse effects on food and biological systems. In aerobic organs, free radicals related to many diseases such as arteriosclerosis and cancer will inevitably be produced along with the process of oxygen metabolism. In food, the oxidation of food nutrients will produce peroxides, which will not only affect the nutritional value of food, cause food quality to decline, and even cause diseases in the body of the ingestor. Therefore, finding safe antioxidants to inhibit the production of peroxides has always been a research hotspot in biochemical nutrition. Because chemically synthesized antioxidants such as BHT and TBHQ have better effects and cheaper prices than natural antioxidants, they have been widely used in the food indust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/08C07K1/36C07K1/34C07K1/20C07K1/18C07K1/16C12P21/06
CPCC07K7/08C12P21/06
Inventor 汪少芸方菲胡冬一蔡茜茜陈旭方卫东
Owner FUZHOU UNIV
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