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Preparation method of polypeptide extract capable of inhibiting cancer cells

A cancer cell and extract technology, which is applied in the field of polypeptide extract preparation, can solve the problems of marine and land environmental pollution, waste of resources, etc., and achieve the effect of avoiding separation steps and improving yield

Inactive Publication Date: 2018-05-04
金华市飞凌生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of in-depth research on processing and utilization technologies, low-value fish are mainly used to produce low-value-added products such as fishmeal, and are even discarded as waste, which not only wastes resources, but also causes pollution to the marine and terrestrial environments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing a polypeptide extract for inhibiting cancer cells, the method includes the following steps:

[0014] 1) Pretreatment of low-value fish: cook the low-value fish in 22% salt water at a temperature of 81°C for 17 minutes and cool to room temperature. The mass ratio of low-value fish to salt water is 1 / 1.2, the pretreatment process avoids the influence of impurities. At the same time, the low-value fish is cooked with salt water, which has a sterilization effect on the low-value fish, and the protein in the low-value fish can be appropriately denatured at this temperature, which is the subsequent high-pressure cooking Provides good conditions;

[0015] 2) Preparation of protein: Put the low-value fish in a pressure cooker and steam it at an absolute pressure of 0.15MPa and a temperature of 121°C for 0.6h to obtain a protein liquid. Under these conditions, the protein contained in the low-value fish has a fast dissolution rate and a high dissolution rate. ...

Embodiment 2

[0019] A method for preparing a polypeptide extract that inhibits cancer cells. The method includes the following steps: firstly, the pretreatment of low-value fish: the low-value fish is steamed in 25% salt water, the cooking temperature is 87°C, and the time is 21min, cool to room temperature, where the mass ratio of low-value fish to salt water is 1 / 1.5; followed by the preparation of protein: put the low-value fish in a pressure cooker, and cook for 1h at an absolute pressure of 0.2MPa and a temperature of 126°C. Protein liquid, under this condition, the protein contained in low-value fish has a fast dissolution rate and high dissolution rate, so that low-value fish resources are fully utilized, which greatly increases the economic value of the method; followed by protein decomposition: the obtained protein The liquid was steamed for 3.8 hours at an absolute pressure of 0.15MPa and a temperature of 122°C to obtain the protein decomposition liquid; finally, separation and pur...

Embodiment 3

[0021] A method for preparing a polypeptide extract for inhibiting cancer cells, the method includes the following steps: first, the pretreatment of low-value fish: the low-value fish is steamed in 24% salt water, the cooking temperature is 86°C, and the time is 21min, cool to room temperature, where the mass ratio of low-value fish to salt water is 1 / 1.4; followed by the preparation of protein: put the low-value fish in a pressure cooker, and steam it at an absolute pressure of 0.2MPa and a temperature of 125°C for 1 hour. Protein liquid, under this condition, the protein contained in low-value fish has a fast dissolution rate and high dissolution rate, so that low-value fish resources are fully utilized, which greatly increases the economic value of the method; followed by protein decomposition: the obtained protein The liquid was steamed at an absolute pressure of 0.15MPa and a temperature of 121°C for 3.8 hours to obtain the protein decomposition liquid; finally, separation ...

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Abstract

The invention discloses a preparation method of a polypeptide extract capable of inhibiting cancer cells. The method comprises the following steps: pre-treating low-valued fishes, preparing proteins,decomposing, separating and purifying the proteins. The method has the beneficial effects that no catalyst or enzyme is added, the separation step is avoided, the low-valued fishes are cooked with salt water, the effect of sterilizing the low-valued fishes is achieved, the proteins in the low-valued fishes under the temperature can be moderately denatured, the good conditions are provided for thesubsequent high-pressure cooking, and the prepared polypeptides can effectively inhibit the proliferation of the cancer cells.

Description

Technical field [0001] The invention relates to the technical field of preparation of biological products, in particular to a method for preparing a polypeptide extract for inhibiting cancer cells. Background technique [0002] Due to the promotion of modern fishing technology, large fish resources are gradually being destroyed, so that small fish and shrimps in the biological chain multiply rapidly. In addition, small fish, shrimp and aquatic product processing leftovers in the catch generally account for 28% of the catch. Due to the lack of in-depth research on processing and utilization technologies, low-value fish are currently mainly used to produce low-value-added products such as fishmeal, or even directly discarded as waste, which not only wastes resources, but also causes marine and terrestrial environmental pollution. If the low-value fish can be further developed and utilized, the added value of the low-value fish and its by-products will be greatly increased, opening...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/34C07K1/16
CPCC07K1/16C07K1/34
Inventor 金韶京
Owner 金华市飞凌生物科技有限公司
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