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Antioxidant peptide of chicken blood cells and preparation method thereof by enzymatic hydrolysis

A technology of antioxidant peptides and chicken blood cells, which is applied to the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of little research on poultry blood, and the preparation of highly active antioxidant peptide technology and products have not been reported. Achieve high-value utilization, no side effect activity, and good stability

Active Publication Date: 2020-08-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, domestic and foreign studies on blood are mostly focused on the nutritional characteristics and biological activities of bovine blood and pig blood, while little research has been done on poultry blood. The technology and products of preparing high-activity antioxidant peptides from fresh chicken blood are more advanced is unreported

Method used

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  • Antioxidant peptide of chicken blood cells and preparation method thereof by enzymatic hydrolysis
  • Antioxidant peptide of chicken blood cells and preparation method thereof by enzymatic hydrolysis
  • Antioxidant peptide of chicken blood cells and preparation method thereof by enzymatic hydrolysis

Examples

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Effect test

Embodiment 1

[0047] The preparation method of embodiment 1 chicken blood cell antioxidant peptide

[0048] Include the following steps:

[0049] (1) Enzymatic hydrolysis of hemoglobin: chicken blood—separated hemocytes—hemocyte substrate prepared by crushing cells with a protein concentration of 5%—adjusted pH 2.0—adding enzyme concentration 2.5% pepsin—hydrolysis at 37°C for 3 hours—high temperature treatment at 90°C Inactivate the enzyme for 20 minutes—centrifuge at 6000×g for 10 minutes at 4° C.—take the supernatant to obtain a crude solution of antioxidant peptides.

[0050] Preparation of blood cells: collect fresh chicken blood, add 0.8% sodium citrate to the total blood weight, and centrifuge for 10 minutes in a high-speed centrifuge with a speed of 14,000 r / min to separate the chicken blood into plasma and blood cells.

[0051] Hemolysis and membrane rupture: add 0.1mol / L hydrochloric acid solution and deionized water with 3% volume of blood cells to the blood cells to prepare a b...

Embodiment 2

[0058] The preparation method of embodiment 2 chicken blood cell antioxidant peptide

[0059] Include the following steps:

[0060] (1) Enzymatic hydrolysis of hemoglobin: chicken blood—separated hemocytes—hemocyte substrate prepared by crushing cells with a protein concentration of 5%—adjusted pH to 3.5—adding acid protease with an enzyme concentration of 2.0%—hydrolysis at 45°C for 3 hours—treatment in a boiling water bath for 10 minutes Inactivate the enzyme—centrifuge at 6000×g for 10 min at 4°C—take the supernatant to obtain the crude antioxidant peptide solution.

[0061] Prepare blood cells: collect fresh chicken blood, add 0.8% sodium citrate, and centrifuge for 10 minutes in a high-speed centrifuge with a rotation speed of 14000 r / min to separate the chicken blood into plasma and blood cells.

[0062] Hemolysis and membrane rupture: add 0.1mol / L hydrochloric acid solution and deionized water with 3% volume of blood cells to the blood cells to prepare a blood cell dil...

Embodiment 3

[0069] The preparation method of embodiment 3 chicken blood cell antioxidant peptide

[0070] Include the following steps:

[0071] (1) Double enzymatic hydrolysis of hemoglobin: chicken blood—separated hemocytes—hemocyte substrate prepared by crushing cells with a protein concentration of 5%—adjusted pH to 6.0—adding double enzymes: 2.0% papain and 1.0% flavor enzyme—50 Hydrolysis at ℃ for 6 hours—treatment at 90°C for 20 minutes to inactivate enzymes—centrifugation at 6000×g at 4°C for 10 minutes—take the supernatant to obtain crude antioxidant peptide solution.

[0072] Preparation of blood cells: collect fresh chicken blood, add 0.8% sodium citrate to the total blood weight, and centrifuge for 10 minutes in a high-speed centrifuge with a speed of 14,000 r / min to separate the chicken blood into plasma and blood cells.

[0073] Hemolysis and membrane rupture: add 0.1mol / L hydrochloric acid solution with 2.7% volume of blood cells and deionized water to the blood cells to pr...

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Abstract

The invention provides chicken-blood-cell antioxidant peptide and an enzymolysis preparing method thereof. The method includes the following steps that (1) blood cell preparing; (2) hemolysis diaphragm bursting; (3) proteolysis; (4) ultrafiltration, wherein macromolecule protein with the poor activity is removed, chicken-blood-cell antioxidant peptide is contained in the obtained filtered liquid,and the amino acid sequence of antioxidant peptide is shown as SEQ ID NO:1 / 2. The chicken-blood-cell antioxidant peptide has the high free radical scavenging activity, has the high scavenging effect on DPPH free radicals, superoxide anion free radicals and the like, and has the high reducing capacity; the antioxidant ability of the antioxidant peptide can be rivaled with that of glutathione, and the antioxidant peptide has the important value in the antioxidant activity development and application aspects.

Description

technical field [0001] The invention relates to the technical field of animal-derived antioxidant peptides, in particular to a chicken blood cell antioxidant peptide and an enzymolysis preparation method thereof. Background technique [0002] my country is a large animal husbandry country, and the annual poultry slaughter volume has exceeded 11 billion, ranking among the top three in the world. Generally speaking, about 0.1kg of blood can be collected per slaughtered poultry, and the blood production of poultry is roughly estimated to be as high as 1.1 million tons. It can be seen that our blood resources are abundant and have broad application prospects. As the main by-product of the meat processing industry, the blood itself has high nutritional value, with a protein content of about 20%, and a high content of essential amino acids (Lys, Leu, etc.), and its nutritional value can be compared with 6% to 7% of lean meat in livestock and poultry carcasses. It is comparable t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K7/08C07K7/06C07K1/34
CPCC07K7/06C07K7/08C12P21/06
Inventor 张日俊郑召君李仲玄黄燕
Owner CHINA AGRI UNIV
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