Preparation method of porphyra yezoensis antioxidant protein peptide

An anti-oxidative protein and Porphyra zebra technology, which is applied to the preparation method of peptides, biochemical equipment and methods, chemical instruments and methods, etc., can solve the problems of poor palatability, heavy peptide bitterness, and low peptide yield, and achieve improved Good removal ability, palatability, and value-added effects

Active Publication Date: 2018-09-11
厦门元之道生物科技有限公司
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  • Abstract
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Problems solved by technology

[0005] It can be seen from the above prior art that the method of enzymatic hydrolysis is more common in the preparation of antioxidant protein peptides. The enzymatic hydrolysis method has the advantages of low production cost, mild conditions, and easy control of the hydrolysis process, but the peptides produced by the enzymatic hydrolysis method have a heavier bitter taste. , the palatability is poor, and the scavenging rates of hydroxyl radicals and DPPH· of the prepared protein peptides are all low
[0006] In the prior art, there is also a method for preparing antioxidant protein peptides by fermentation. Compared with enzymatic hydrolysis, the yield of peptides prepared by fermentation is not high, and the prepared protein peptides are effective in removing OH free radicals and DPPH free radicals. The removal rate is also lower

Method used

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  • Preparation method of porphyra yezoensis antioxidant protein peptide
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  • Preparation method of porphyra yezoensis antioxidant protein peptide

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preparation example Construction

[0026] The invention provides a preparation method of Porphyra zebra antioxidant protein peptide, comprising the following steps:

[0027] S100, using Porphyra variegata as a raw material to perform crushing treatment, water extraction, and sterilization treatment to obtain an extract;

[0028] S200, inoculating the obtained extraction solution with lactic acid bacteria for fermentation, the inoculation amount of lactic acid bacteria is 1%-3%, the fermentation temperature is 35°C-40°C, the fermentation time is 20-36 hours, and the mixed solution is sterilized after fermentation;

[0029] S300, enzymatically hydrolyzing the sterilized mixed solution with papain, the addition amount is 0.5%-2% of the mass of Porphyra variegata, the enzymolysis temperature is 55°C-65°C, and the enzymolysis reaction time is 2-4 hours; After enzymatic hydrolysis, carry out inactivation treatment, after cooling, carry out centrifugation, and collect the supernatant;

[0030] Among them, the enzyme ...

Embodiment 1

[0043] S100. Take 20g of Porphyra zebra and crush it with a 40-mesh sieve and add 500mL of distilled water to mix; stir for 20 minutes for leaching; after leaching, treat the extract at 121°C for 10 minutes to kill pathogenic bacteria and cool to Standby at 40°C;

[0044] S200, inoculate Lactobacillus bulgaricus in fresh MRS medium, activate for 12 hours, culture temperature is 37°C, shaker speed is 200 rpm;

[0045] Inoculate the above-mentioned activated culture solution into the extraction solution prepared by S100; the inoculation amount of Lactobacillus bulgaricus is 3%, the fermentation temperature is 37°C, and the fermentation time is 36 hours; after fermentation, the mixed solution is heated at 90°C for 10 minutes heat treatment.

[0046] S300, add 0.3g papain (2×105U / g), enzymolysis temperature is 60°C, enzymolysis reaction is 4 hours; after enzymolysis, at 100°C, treatment time is 15min for inactivation; after natural cooling , centrifuge at 5000r / min for 15 minute...

Embodiment 2

[0049] S100. Take 20g of Porphyra zebra and crush it with a 40-mesh sieve and add 500mL of distilled water to mix; stir for 20 minutes for leaching; after leaching, treat the extract at 121°C for 10 minutes to kill pathogenic bacteria and cool to Standby at 40°C;

[0050] S200. Inoculate Lactobacillus fermentum into fresh MRS medium, activate for 12 hours, culture temperature is 37°C, shaker speed is 200 rpm;

[0051] Inoculate the above-mentioned activated culture solution into the extraction solution prepared by S100; the inoculation amount of Lactobacillus fermentum is 3%, the fermentation temperature is 37°C, and the fermentation time is 36 hours; after fermentation, the mixed solution is heated at 90°C for 10 minutes heat treatment.

[0052] S300, add 0.3g papain (2×105U / g), enzymolysis temperature is 60°C, enzymolysis reaction is 4 hours; after enzymolysis, at 100°C, treatment time is 15min for inactivation; after natural cooling , centrifuge at 5000r / min for 15 minute...

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Abstract

The invention provides a preparation method of porphyra yezoensis antioxidant protein peptide, comprising the following steps: carrying out crushing treatment, water extraction and sterilization on porphyra yezoensis which is used as a raw material so as to obtain a leaching liquor; inoculating lactic acid bacteria to the leaching liquor to carry out fermentation, and carrying out sterilization treatment on the mixed liquor after the fermentation; carrying out enzymolysis treatment on the sterilized mixed liquor by the use of papain; carrying out inactivation after enzymolysis, cooling, carrying out centrifugation and collecting a supernatant; filtering the collected supernatant and drying so as to obtain porphyra yezoensis antioxidant protein peptide. According to the preparation method of porphyra yezoensis antioxidant protein peptide, by combining lactic acid bacteria fermentation and enzymolysis, the peptide product which has no bitter taste but fermentation flavor and good palatability can be prepared; and the .OH free radical and DPPH. Free radical removal capacity of the prepared antioxidant protein peptide also can be greatly enhanced. The preparation method has positive influence of increasing added value of laver.

Description

technical field [0001] The invention relates to the technical field of biological applications, in particular to a method for preparing an antioxidant protein peptide from Porphyra variegata. Background technique [0002] Porphyra zebra is a marine edible algae, which widely exists in the coastal areas of Jiangsu. Seaweed is rich in nutrients and usually has a higher protein content, which is several times higher than that of kelp. Laver protein is a high-quality protein, which has attracted widespread attention because of its high content and unique biological functions, and is a research hotspot in the development and utilization of laver. [0003] Laver protein peptide, as the main active substance of laver protein, has various physiological functions such as lowering blood pressure, antibacterial, anti-tumor, anti-oxidation, and participating in the regulation of immunity of the body. Laver protein peptide can be prepared by enzymatic hydrolysis and fermentation. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/16C12R1/225
CPCC07K1/16C07K1/34C07K1/36C12P21/06
Inventor 黄君阳
Owner 厦门元之道生物科技有限公司
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