Preparation method and applications of camel milk antioxidant polypeptides

An antioxidant peptide and camel milk technology, which is applied in the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of declining corporate profits and unreasonable product structure, so as to promote health, promote economic development, and strengthen the whole body. immune effect

Active Publication Date: 2019-01-11
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, unreasonable product structure, serious homogenization, and declinin

Method used

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  • Preparation method and applications of camel milk antioxidant polypeptides
  • Preparation method and applications of camel milk antioxidant polypeptides
  • Preparation method and applications of camel milk antioxidant polypeptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] a. Centrifuge 100ml camel fresh milk at 4°C and 10000r / min for 20min, repeat twice, remove cream and combine supernatant;

[0035] b. Adjust the pH value of the supernatant in step a to 4.0 with HCL solution with a concentration of 1 mol / l, and put it in a refrigerator at a temperature of 4°C for 12 hours to precipitate camel cheese protein;

[0036] c. Centrifuge the precipitated part in step b at a temperature of 4°C and a speed of 10,000 r / min for 20 minutes, add the precipitate to dissolve in distilled water, and adjust the pH value to 7.0 with 1mol / l NaOH, then stir completely with a magnetic stirrer dissolve;

[0037] d. Dialyze the solution in step c with distilled water for 48 hours to desalt. The dialysis bag size is 1000 Da. Concentrate the desalted casein, freeze-dry for 24 hours at a temperature of -80°C and a pressure of 9.8 Pa in a freeze dryer. , see Table 2;

[0038] E, the casein in the step d is measured antioxidant activity by electrophoresis, measu...

Embodiment 2

[0050] a. Centrifuge 100ml camel fresh milk at 4°C and 10000r / min for 20min, repeat twice, remove cream and combine supernatant;

[0051] b. Adjust the pH value of the supernatant in step a to 4.3 with 1 mol / l HCl solution, and put it in a refrigerator at a temperature of 4°C for 12 hours to precipitate camel cheese protein;

[0052] c. Centrifuge the precipitated part in step b at a temperature of 4°C and a rotational speed of 10000r / min for 20 minutes, then add the precipitate to dissolve in distilled water, and adjust the pH value to 7.0 with 1mol / l NaOH, then stir completely with a magnetic stirrer dissolve;

[0053] d. Dialyze the solution in step c with distilled water for 48 hours to desalt. The dialysis bag size is 1000 Da. Concentrate the desalted casein, freeze-dry for 24 hours at a temperature of -80°C and a pressure of 9.8 Pa in a freeze dryer. , see Table 2;

[0054] E, the casein in the step d is measured antioxidant activity by electrophoresis, measures protei...

Embodiment 3

[0062] a. Centrifuge 100ml camel fresh milk at 4°C and 10000r / min for 20min, repeat twice, remove cream and combine supernatant;

[0063] b. Adjust the pH value of the supernatant in step a to 4.5 with 1 mol / l HCl solution, and put it in a refrigerator at a temperature of 4°C for 12 hours to precipitate camel cheese protein;

[0064] c. Centrifuge the precipitated part in step b at a temperature of 4°C and a rotational speed of 10000r / min for 20 minutes, then add the precipitate to dissolve in distilled water, and adjust the pH value to 7.0 with 1mol / l NaOH, then stir completely with a magnetic stirrer dissolve;

[0065] d. Dialyze the solution in step c with distilled water for 48 hours to desalt. The dialysis bag size is 1000 Da. Concentrate the desalted casein, freeze-dry for 24 hours at a temperature of -80°C and a pressure of 9.8 Pa in a freeze dryer. , see Table 2;

[0066] E, the casein in step d is measured antioxidative activity by electrophoresis, measures protein ...

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Abstract

The invention relates to a preparation method and applications of camel milk antioxidant polypeptides. According to the preparation method, fresh camel milk is taken as a raw material, is subjected tocentrifugation at 4 DEG C to remove cream, is subjected conventional isoelectric precipitation, dialysis bag method, concentration, and freeze drying so as to obtain total casein, trypsin is adoptedfor hydrolysis, freeze drying is adopted for refining so as to obtain antioxidant polypeptides; and then ultrafilter membrane method, gel column treatment, and high efficiency liquid phase separationpurification are adopted so as to obtain three camel milk antioxidant polypeptides with relatively high antioxidant activities. It is determined that an obtained product comprises three polypeptides including RLDGQGRPRVWLGR (1665.94Da), TPDNIDIWLGGIAEPQVKR (2122.13Da), and VAYSDDGENWTEYRDQGAVEGK (2489.09Da) based on high resolution mass spectrum and liquid mass tandem chromatography analysis of the amino acid primary structures. The camel milk antioxidant polypeptides are capable of enhancing humoral immunity and whole body immunity, are rich in pure natural proteins and 18 amino acids which can be easily absorbed and digested by human body, and are suitable to be taken as ideal dairies of old people and infants.

Description

technical field [0001] The invention relates to a preparation method and application of camel milk antioxidant polypeptide. Background technique [0002] After nearly 20 years of development, my country's dairy product output was 27.825 million tons in 2016 and 14.663 million tons in the first half of 2017. The dairy industry has become an important industry related to the national economy and people's livelihood. But at the same time, unreasonable product structure, serious homogenization, and declining corporate profits have also become obstacles for the industry to continue moving forward. [0003] Camels play an important role in the lives of people in many countries around the world, especially those in arid regions. In addition to riding, carrying, pulling carts, plowing and other functions, camels can also provide milk and meat, making contributions to people's economic life and food sources. According to statistics from the Food and Agriculture Organization of the ...

Claims

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Application Information

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IPC IPC(8): C07K7/08C07K14/00C12P21/06C07K1/30C07K1/34C07K1/16C07K1/14C07K1/36
CPCC07K7/08C07K14/00C12P21/06
Inventor 阿布力米提·伊力艾合米丁·外力阿吉艾克拜尔·艾萨高彦华
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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