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Preparation method of antioxidant silver carp liver protein

An anti-oxidation and liver technology, applied in the field of protein preparation, can solve the problems of restricting the development and utilization of silver carp liver products, low processing degree of silver carp liver, high water content of fish body, etc., and achieve uniform distribution, short processing time and increased solubility Effect

Active Publication Date: 2021-04-13
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason for the low processing degree of silver carp liver is that the fish body has high water content, active tissue enzymes, difficult to store, and has a strong fishy smell; there are still technical problems in the large-scale deep processing of silver carp liver
These problems have greatly restricted the development and utilization of silver carp liver products

Method used

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  • Preparation method of antioxidant silver carp liver protein
  • Preparation method of antioxidant silver carp liver protein
  • Preparation method of antioxidant silver carp liver protein

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preparation example Construction

[0019] The invention provides a kind of preparation method of antioxidant silver carp liver protein, it comprises the following steps:

[0020] Step 1, adding phosphate buffer solution to the degreased silver carp liver for ultrasonic pretreatment; the ultrasonic frequency is 24kHz, the ultrasonic power is 50-100W, and the processing time is 3-7min;

[0021] Step 2, performing an enzyme-inactivating treatment, and then centrifuging to obtain a supernatant and a residue;

[0022] Step 3: Dialyze the supernatant in Tris-HCl buffer solution with pH 8.0 for 78 hours, replace the dialysate every 8-12 hours, and freeze-dry to obtain the buffer solution to extract protein;

[0023] Step 4, take the residue and add 10-20 times of 0.1M NaOH solution, place it in a water bath shaker at a constant temperature and shake at a speed of 150-300rmp / min, after extracting for 8-16h, inactivate the enzyme in a water bath at 90-100°C for 15 -25min; then centrifuge to obtain the secondary superna...

Embodiment 1

[0030] The preparation method of antioxidant silver carp liver protein of the present invention specifically comprises the following steps:

[0031] 1) Take the frozen silver carp liver, thaw it at 4°C, weigh 100g of the raw material in a 500mL Erlenmeyer flask, add 10% isopropanol 100mL to degrease for 24 hours;

[0032] 2) Then add 1000mL of phosphate buffer solution (PBS), pH 7.0-9.0, stir evenly, and pre-treat the liver for 7 minutes at an ultrasonic frequency of 24kHz and an ultrasonic power of 50W;

[0033] 3) Then seal it with plastic wrap and place it in a heat-collecting constant temperature oscillator with a rotation speed of 150rmp / min. After extraction for 8 hours, inactivate the enzyme in a water bath at 100°C for 15 minutes;

[0034] 4) Then centrifuge at 4000rmp / min for 10min, take the supernatant, dialyze in the Tris-HCl buffer solution of pH 8.0 for 78h, change the dialysate every 8-12h, and freeze-dry to obtain the buffer solution to extract the protein; the ...

Embodiment 2

[0038] The preparation method of antioxidant silver carp liver protein of the present invention specifically comprises the following steps:

[0039] 1) Take the frozen silver carp liver, thaw it at 4°C, weigh 100g of the raw material in a 500mL Erlenmeyer flask, add 10% isopropanol and 100mL of degreasing for 24 hours; obtain a degreasing solution

[0040] 2) Then add phosphate buffer solution (PBS) 20 times the volume of the degreasing solution, pH 9.0, stir evenly, and pre-treat the liver for 3 minutes at an ultrasonic frequency of 24 kHz and an ultrasonic power of 100 W;

[0041] 3) Then seal it with plastic wrap and place it in a heat-collecting constant temperature oscillator with a rotation speed of 300rmp / min. After extraction for 16 hours, inactivate the enzyme in a water bath at 90°C for 25 minutes;

[0042] 4) Then centrifuge at 4000rmp / min for 20min, take the supernatant, dialyze in the Tris-HCl buffer solution of pH 8.0 for 78h (dialysis bag 300Da), change the dial...

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Abstract

The invention discloses a preparation method of antioxidant silver carp liver protein, which comprises the following steps: step 1, adding phosphate buffer to the degreasing silver carp liver for ultrasonic pretreatment; ultrasonic frequency 24kHz, ultrasonic power 50‑100W , the treatment time is 3‑7min; Step 2, carry out enzyme-inactivating treatment, and then centrifuge to obtain the supernatant and residue; Step 3, take the supernatant for dialysis, freeze-dry to obtain the buffer solution to extract protein; Step 4, take the residue and add NaOH The solution was bathed in water to inactivate the enzyme for 15-25min; the secondary supernatant was obtained by centrifugation; the secondary supernatant was dialyzed in Tris-HCl buffer solution of pH 8.0 for 78h, wherein the dialysate was changed every 8-12h, and freeze-dried to obtain Alkaline protein. The invention utilizes ultrasound-assisted buffer solution to extract silver carp liver protein and alkali extraction, which has simple operation, short treatment time, high protein yield and good antioxidant activity of the two obtained proteins.

Description

technical field [0001] The invention relates to a protein preparation method. More specifically, the present invention relates to a preparation method of antioxidant silver carp liver protein. Background technique [0002] my country has vast freshwater areas, criss-cross rivers and dense lakes, and is one of the countries with the most freshwater surfaces in the world. As a major freshwater fish production and consumption country in the world, China has been in a stage of continuous growth in freshwater fishery in recent years. Among freshwater aquaculture fish production, grass carp is the highest at 5.3768 million tons; silver carp ranks second at 4.226 million tons. The existing freshwater fish processing mainly focuses on surimi and surimi products. After cutting and processing, a large number of by-products will be produced, such as fish belly, fish head and fish viscera, accounting for about 40% to 55% of the raw fish, which are rich in A large amount of protein an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/14
CPCC07K1/145
Inventor 邹烨王道营张坤张牧焓蔡盼盼王立孙冲诸永志徐为民
Owner JIANGSU ACAD OF AGRI SCI
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