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Fish-skin protein peptides with antioxidation function, and preparation method and application thereof

A fish skin protein and anti-oxidation technology, which is applied to the preparation method of peptides, chemical instruments and methods, medical preparations containing active ingredients, etc., can solve the problems of toxic end products, unpleasant taste of food, dark color, etc., and achieve product safe effect

Active Publication Date: 2017-09-15
天津市宽达水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In food systems, lipids or proteins may be attacked by ROS and undergo oxidation processes, resulting in unpleasant taste, dark color, and potentially toxic end products

Method used

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  • Fish-skin protein peptides with antioxidation function, and preparation method and application thereof
  • Fish-skin protein peptides with antioxidation function, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Preparation method of fish skin protein peptide with antioxidant function

[0029] (1) Select 100 grams of frozen silver carp skin, thaw and wash it at 12°C, and wash it with clean water that meets the sanitary standards for drinking water. Double the water and keep it warm for 60 minutes at 120°C.

[0030] (2) Adjust the temperature of fish skin to 70° C., and treat it with ultrasonic waves (60 kH frequency) in an ultrasonic generator for 35 minutes to change the structure of fish skin protein.

[0031] (3) Then adjust the temperature of the fish skin to 115° C., cook at 115° C. for 150 minutes, and take the supernatant by centrifugation.

[0032] (4) add composite protease in the supernatant of (3) according to the ratio of 0.15% of fish skin weight and carry out step-by-step enzymolysis, the first step adds the composite protease (alkaline protease and Composed of trypsin, the mass ratio between them is 1:1, the enzyme activity of alkaline protease is 700...

Embodiment 2

[0036] Example 2 Preparation method of fish skin protein peptide with antioxidant function

[0037] (1) Choose 500 grams of frozen tilapia skin, thaw and wash it at 10°C, take the fish skin, wash it with clean water that meets the drinking water hygiene standard, and beat the fish skin into a pulp with a beater after cleaning the fish skin. Add water 2.0 times the weight of fish skin and keep warm for 60 minutes at 125°C.

[0038] (2) Adjust the temperature of the fish skin to 65°C, and treat it with ultrasonic waves (frequency 55kH) for 35 minutes in an ultrasonic generator to change the tissue structure of the fish skin protein.

[0039] (3) Then adjust the temperature of the fish skin to 120° C., cook at 120° C. for 120 minutes, and take the supernatant by centrifugation.

[0040](4) add composite protease in the supernatant of (3) according to the ratio of 0.30% of fish skin weight and carry out step-by-step enzymolysis, the first step adds the composite protease (alkalin...

Embodiment 3

[0044] Example 3 Preparation method of fish skin protein peptide with antioxidant function

[0045] (1) Use 1000 grams of frozen silver carp skin, thaw and wash it at 8°C, take the fish skin, wash it with clean water that meets the drinking water hygiene standard, and beat the fish skin with a beater after cleaning the fish skin, add Water 2.5 times the weight of fish skin was kept at 130°C for 30 minutes.

[0046] (2) Adjust the temperature of the fish skin to 60° C., and treat it with ultrasonic waves (frequency 50 kH) for 35 minutes in an ultrasonic generator to change the tissue structure of the fish skin protein.

[0047] (3) Then adjust the temperature of the fish skin to 125° C., boil it for 120 minutes at 125° C., and take the supernatant by centrifugation.

[0048] (4) add composite protease in the supernatant of (3) according to the ratio of 0.20% of fish skin weight and carry out step-by-step enzymolysis, the first step adds the composite protease (alkaline proteas...

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Abstract

The invention provides fish-skin protein peptides with an antioxidation function. The amino acid sequences of the fish-skin protein peptides are respectively as shown in SEQ ID No. 1 and SEQ ID No. 2. Based on the characteristics of fish-skin proteins, fish-skin protein peptide powder is prepared from fish skin through ultrasonic pretreatment, high-temperature high-pressure pretreatment, step-by-step enzymatic hydrolysis via a plurality of proteases and separation technologies including membrane separation, gel separation and high-performance liquid chromatographic separation, and the fish-skin protein peptides as shown SEQ ID No. 1 and 2 account for 50% or more of the total weight of the fish-skin protein peptide powder; so a simple high-efficiency preparation method for the fish-skin protein peptides with the antioxidation function is established.

Description

technical field [0001] The present invention relates to fish antioxidant substances and its preparation method and application, in particular to a fish skin protein peptide with anti-oxidation function, its preparation method and application. 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, and reactive oxygen species (ROS) are thought to cause oxidative stress. In food systems, lipids or proteins may be attack...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/78C07K1/36C07K1/34C07K1/20C07K1/16A23L33/18A61K38/39A61K8/64A61P39/06A61Q19/08A61Q19/00
CPCA23L33/18A61K8/64A61K38/00A61K2800/10A61Q19/00A61Q19/08C07K14/78C12P21/06
Inventor 朱晓芳杨武强焦学超闫海云聂正曹文
Owner 天津市宽达水产食品有限公司
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