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Miichthys miiuy meat antioxidative peptide

An anti-oxidative peptide, minnow fish meat technology, applied in the fields of peptides, food science, fermentation, etc., to achieve the effect of strong activity, high purity and high yield

Inactive Publication Date: 2018-01-19
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the applicant used the squid fish meat as raw material to prepare the antioxidant peptides of squid fish meat by enzymatic hydrolysis technology for the first time, and the preparation of high activity antioxidant peptides and their applications using enzymatic hydrolysis products as materials has not been reported.

Method used

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  • Miichthys miiuy meat antioxidative peptide

Examples

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Embodiment 1

[0039] An anti-oxidation peptide of squid meat, the preparation process of which is as follows: "defatting" enzymatic hydrolysis "enzymatic hydrolyzate" ultrafiltration "macroporous resin purification" ion exchange chromatography "gel filtration chromatography" high performance liquid phase Functional evaluation of chromatographically prepared "antioxidant peptides".

[0040] An anti-oxidation peptide of squid meat, the preparation method of which specifically comprises the following steps:

[0041] 1) Pretreatment of squid meat: remove the skin and bone of squid, take the fish homogenate to a paste, add ethyl acetate solution according to the ratio of material to liquid 1g:5mL, stir and degrease for 24 hours, filter, and dry to obtain defatted catfish;

[0042] 2) Enzymatic hydrolysis of squid meat: Take the defatted squid flesh and add distilled water according to the ratio of solid to liquid: 1g:5mL. Adjust the pH value to 7.0, add 1.0% papain by weight of fish meat, enzy...

Embodiment 2

[0051] An anti-oxidation peptide of squid meat, the preparation method of which specifically comprises the following steps:

[0052] 1) Pretreatment of squid meat: remove the skin and bone of squid, homogenize the fish meat to a paste, add ethyl acetate solution according to the ratio of solid to liquid 1g:5mL, stir for 25 hours to degrease, filter, and dry to obtain defatted squid fish meat;

[0053] 2) Enzymatic hydrolysis of squid meat: take defatted squid flesh, add distilled water according to the ratio of solid to liquid 1g:6mL. Adjust the pH value to 6.5, add 1.2% papain by weight of fish meat, enzymatically hydrolyze for 3.5 hours at 48°C, and inactivate the enzyme at 93°C for 11 minutes; %alkaline protease, reacted for 4 hours, inactivated the enzyme at 98°C for 10 minutes, cooled to room temperature, centrifuged at 11000rmp for 24 minutes, collected the supernatant, and obtained the enzymatic hydrolyzate of squid meat;

[0054] 3) Preparation of antioxidative pepti...

Embodiment 3

[0062] An anti-oxidation peptide of squid meat, the preparation method of which specifically comprises the following steps:

[0063] 1) Pretreatment of squid meat: remove the skin and bones of squid, homogenize the fish meat to a paste, add ethyl acetate solution according to the ratio of material to liquid 1g:4mL, and then add 0.002% dodecyl by weight of fish meat Sodium sulfate, stirred and degreased for 24 hours, filtered, and dried to obtain defatted squid meat. The fat removal rate in the fish meat is high under this step, which can not only remove non-collagen miscellaneous proteins, but also has a small loss of collagen, which is beneficial to fish meat. The performance of other ingredients has no effect, and the added sodium lauryl sulfate has a synergistic effect with ethyl acetate, which can increase the solubility of fat in ethyl acetate, improve the degreasing efficiency, and reduce the impact on the performance of collagen, improve non-toxicity The removal rate of...

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Abstract

The invention discloses a miichthys miiuy meat antioxidative peptide. The preparation method comprises the following steps: performing degreasing and complex enzyme enzymolysis by using micchthy miiuymeat as a raw material to obtain enzymatic hydrolysate; and performing ultrafiltration, macroporous resin desalination, anionic exchange resin chromatography, gel column chromatography and reversed high performance liquid chromatography separation and purification on the enzymatic hydrolysate to obtain antioxidative peptide Phe-Trp-Lys-Val-Val(FWKVV); and detecting the molecular weight which is 677.84 Da with ESI-MS. The high-activity antioxidative peptide Phe-Trp-Lys-Val-Val (FWKVV) has an excellent cleaning effect for DPPH free radical, hydroxyl radical and superoxide anion free radical, and has a protective effect for hydrogen peroxide induced human umbilical vein endothelial cell-HUVEC cell oxidative damage, has the advantages of safety, no toxicity or side effect, strong antioxicative activity and the like, and can be used as medicines, health foods or food additives and the like.

Description

technical field [0001] The invention relates to an antioxidant peptide, in particular to an antioxidant peptide of squid meat. Background technique [0002] Bioactive peptides is a general term for different peptides composed of 20 natural amino acids in different arrangements and combinations, including dipeptides and complex ring and linear structures. It is beneficial to the metabolic activities and physiological regulation of organisms or has Physiologically functional peptide compounds. [0003] Amino acids undergo dehydration and form amide bonds, and multiple amino acids are connected to form polypeptides. Due to the difference in structure and composition of each biologically active polypeptide, its biological activity is also different. For example, glutathione can prevent certain Proteins are not oxidized, opioid peptides can promote the body to absorb fat and protein, thymosin can activate the body's immune system and enhance immunity, and hypotensive peptides ca...

Claims

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Application Information

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IPC IPC(8): C07K7/06C12P21/06A23L33/18
Inventor 王斌潘欣赵玉勤
Owner ZHEJIANG OCEAN UNIV
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