Phycocyanin hypoglycemic polypeptide

Abstract

The invention discloses a phycocyanin hypoglycemic polypeptide. The phycocyanin hypoglycemic polypeptide is obtained after the following steps: 1) cell disruption: adding a functional protein peptide into an algae solution, selecting a sodium phosphate buffer solution as an extraction solvent, and performing repeated freezing and thawing and centrifugation to obtain a supernatant namely a protein crude extract; 2) salting-out: adding a (NH4)2SO4 solution into the protein crude extract, performing standing at 3-5 DEG C for 11-13h, and performing centrifugation to obtain a salting-out sediment; 3) aqueous two-phase extraction: mixing glycol and an inorganic salt until the pH value is 5.8-6.5, adding the salting-out sediment, performing magnetic stirring, then transferring the mixture into a separating funnel for layering to obtain an upper phase namely a protein solution; 4) ultrafiltration: putting the protein solution into an ultrafiltration centrifuge tube, and performing centrifugation and freeze-drying to obtain the phycocyanin hypoglycemic polypeptide. The phycocyanin hypoglycemic polypeptide disclosed by the invention has functions of lowering blood pressure and blood fat and activating blood vessels, and the polypeptide yield is significantly improved via cell disruption during preparation, so that the polypeptide yield is high, and the phycocyanin hypoglycemic polypeptide can be applied to foods or beverages.

Description

technical field [0001] The invention belongs to the technical field of natural product protein extraction, in particular to a phycocyanin hypoglycemic polypeptide. Background technique [0002] According to the International Diabetes Federation (IDE) report in Diabetes Atlas in 2006, diabetes has spread globally. At present, diabetes affects 246 million people in the world, accounting for 5.9% of the global population, and nearly 80% of the total number of patients are in developing countries, including 40.9 million in India and 39.8 million in China. The report predicts that if no measures are taken in the next 20 years, the number of patients suffering from diabetes will increase to 380 million people. The prevalence of diabetes worldwide and the rapid development of new drugs for treating diabetes will increase the market for diabetes drugs by 16% every year, reaching 20 billion US dollars in 2006. Diabetes patients are mainly divided into two types: insulin-dependent d...

AI Technical Summary

Problems solved by technology

The current preparation of spirulina polypeptide is usually to use spirulina dry powder to add water to prepare a suspension, and then use bio-enzyme engineering technology to hydrolyze spirulina protein to prepare spirulina polypeptide, but the active ingredients of spirulina dry powder have been lost in a large amount, so that the final product has insufficient activity. The extraction rate is low, and the fishy smell of spirulina cannot be eliminated

The invention uses living spirulina as raw material, and prepares spirulina polypeptide powder through a three-step enzymatic hydrolysis method of alkaline protease, flavor protease, and Monascus. This invention has a high extraction rate and can effectively maintain the active ingredients of spirulina polypeptide products. Spirulina peptides have the advantages of no fishy smell and good taste, but the yield of the above-mentioned active peptides is not high, and there is still room for improvement in how to increase the yield of peptides