Preparation method of mullet protein source antioxidant peptide

An antioxidant peptide and protein source technology, applied in the direction of peptides, anti-toxins, fermentation, etc., to achieve the effect of high nutritional value, easy implementation, and increased added value

Inactive Publication Date: 2018-06-15
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the preparation of antioxidant peptides using mullet as a protein source, and the preparation of antioxidant peptides using mullet as a protein source is of great significance for the high-value utilization of mullet and the expansion of antioxidant peptides

Method used

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  • Preparation method of mullet protein source antioxidant peptide
  • Preparation method of mullet protein source antioxidant peptide
  • Preparation method of mullet protein source antioxidant peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] 1), raw material pretreatment:

[0067] Wash the fresh mullet with water, remove the head, tail and viscera, use a high-speed tissue homogenizer to grind the fish into surimi, freeze-dry and crush (dry to constant weight at -80°C) and pass through an 80-mesh sieve,- Store in refrigerator at 18°C.

[0068] 2) Degreasing mullet meat: mix freeze-dried fish powder and ethyl acetate according to the ratio of material to liquid (1g:2ml), stir continuously for 120min in a water bath at 55°C, and put the filter cake (minced fish after degreasing) into In a fume hood, freeze-dry (-80°C to constant weight) after ethyl acetate volatilizes completely, crush through an 80-mesh sieve to obtain defatted mullet protein powder (GM), and store in a refrigerator at -18°C.

[0069] 3), mullet protein hydrolysis:

[0070] The hydrolysis conditions of GM are: solid-to-liquid ratio 1:20 (mass ratio), neutral protease as hydrolase, temperature 50°C, pH 7.0, time 5h, and enzyme amount 5.0U / mg...

Embodiment 2

[0073] The raw material pretreatment of step 1) and the degreasing of mullet meat in step 2) are the same as in Example 1.

[0074] Mullet protein hydrolysis: The hydrolysis conditions of GM are: solid-liquid ratio 1:20, neutral protease as hydrolytic enzyme, temperature 51°C, pH 7.3, time 3.5h, and enzyme amount 5.8U / mg, to maintain the hydrolysis process The pH and temperature in the medium were stable. The mullet protein hydrolyzate obtained under these conditions was inactivated in a 95°C water bath for 15 minutes, centrifuged at 10,000 r / min for 10 minutes, and the supernatant was freeze-dried to obtain crude antioxidant peptide (HGM-2). The DPPH free radical scavenging rate of HGM-2 (concentration 1 mg / ml) was measured to be 60.19±0.57%.

[0075] The DPPH free radical scavenging rate, superoxide anion free radical scavenging rate, hydroxyl free radical scavenging rate, reducing power, ferrous ion chelation rate and anti-lipid peroxidation ability of the HGM-2 obtained by...

Embodiment 3

[0077] The raw material pretreatment of step 1) and the degreasing of mullet meat in step 2) are the same as in Example 1.

[0078] Mullet protein hydrolysis: The hydrolysis conditions of GM are: solid-liquid ratio 1:20, neutral protease is used as the hydrolytic enzyme, the enzymatic hydrolysis conditions are: temperature 50°C, pH 7.0, time 4h, and the amount of enzyme added 6.5U / mg, Keep the pH and temperature stable during the hydrolysis process. The mullet protein hydrolyzate obtained under these conditions was inactivated in a 95°C water bath for 15 minutes, centrifuged at 10,000 r / min for 10 minutes, and the supernatant was freeze-dried to obtain crude antioxidant peptides (HGM). . The DPPH free radical scavenging rate of HGM (concentration 1 mg / ml) was measured to be 54.57±1.26%.

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Abstract

The invention discloses a preparation method of mullet protein source antioxidant peptide. The method comprises the following steps: preparing fresh mullet into minced fish, performing freeze drying on the minced fish, and crushing the minced fish, so as to obtain freeze-dried fish meal; defatting the freeze-dried fish meal through ethyl acetate, performing freeze drying, and curshing, so as to obtain defatted mullet protein power (GM); performing enzymolysis on the defatted mullet protein power (GM), performing centrifugation, and performing freeze drying on obtained centrifugate, so as to obtain crude antioxidant peptide (HGM). The crude antioxidant peptide (HGM) is further separated and purified, so that the mullet protein source antioxidant peptide is obtained. Through the method, mullet protein source antioxidant peptide with high antioxidant activity can be obtained.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and relates to a method for preparing antioxidant peptides from mullet protein sources. Background technique [0002] Mullet (Mugil cephalus), belonging to the genus Mullet of the genus Mugilidae of the ray-finned fish class Mugilidae, is recommended by the United Nations Food and Agriculture Organization as one of the three major fishes in the world's sea and freshwater aquaculture, and is also the first choice for brackish and freshwater aquaculture in the eastern and southern coastal areas of my country. One of the important economic fish. As a kind of low-value economic fish, mullet is easy to breed, and has the characteristics of high yield, rich protein content and complete variety of amino acids. [0003] At present, most of the research on mullet is stagnant in the analysis of living habits and nutritional composition, and there are few reports on the comprehensive utilization of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/20C07K1/16A61P39/06
CPCC12P21/06C07K14/461
Inventor 周涛崔帅
Owner ZHEJIANG GONGSHANG UNIVERSITY
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