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Low purine marine fish oligopeptide and preparation method thereof

An oligopeptide and marine technology, applied in the field of low-purine marine fish oligopeptides and its preparation, can solve the problems of high industrialization cost, serious loss of water-soluble components, inability to remove bound purines, etc., and achieve low cost and easy operation Easy, Nutritious Results

Active Publication Date: 2019-02-22
GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the boiling method is suitable for solid food, and can remove free purines, but cannot remove bound purines in nucleic acid macromolecules. At the same time, the loss of water-soluble components in food is serious; adsorption and salting-out methods can only remove free purines in liquid foods, which is industrialized The cost is high, and the bound purines in nucleic acid macromolecules cannot be directly removed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In this embodiment, a method for preparing a low-purine marine fish oligopeptide uses the same raw materials as in Example 1, and the steps are as follows:

[0035] (1) Adjust the pH of the marine fish enzymatic hydrolyzate to 8.0 with 1.0M sodium hydroxide solution, add fresh milk to the marine fish enzymatic hydrolyzate at a volume ratio of 0.5:100, and react at 50°C for 3.5 hours;

[0036] (2) After the reaction, adjust the pH of the reaction solution to 4.0 with 1.0M citric acid, keep it for 2.0 hours, and crystallize to obtain a pretreatment solution;

[0037] (3) Filter the pretreatment liquid with a 0.2 μm ceramic membrane, and then perform ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off of 5000u; the collected ultrafiltration permeate is vacuum-concentrated and spray-dried to make marine fish oligopeptides, Purine removal rate is 88%.

Embodiment 2

[0039] In this embodiment, a method for preparing a low-purine marine fish oligopeptide uses the same raw materials as in Example 1, and the steps are as follows:

[0040] (1) Adjust the pH of the marine fish enzymatic solution to 8.5 with 1.0M sodium hydroxide solution, add fresh milk to the marine fish enzymatic solution at a volume ratio of 1.0:100, and react at 50°C for 3.0 hours;

[0041] (2) After the reaction, adjust the pH of the reaction solution to 4.5 with 1.0M citric acid, keep it for 2.5 hours, and crystallize to obtain the pretreatment solution;

[0042] (3) Filter the pretreatment solution with a 0.2 μm ceramic membrane, and then perform ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off of 5000u; the collected ultrafiltration permeate is vacuum-concentrated and spray-dried to make low-purine marine fish oligomerization Peptide, removal of purine rate 93%.

Embodiment 3

[0044] In this embodiment, a method for preparing a low-purine marine fish oligopeptide uses the same raw materials as in Example 1, and the steps are as follows:

[0045] (1) Adjust the pH of the marine fish enzymatic hydrolyzate to 8.0 with 1.0M sodium hydroxide solution, add fresh milk to the marine fish enzymatic hydrolyzate at a volume ratio of 1.5:100, and react at 55°C for 2.5 hours;

[0046] (2) After the reaction, adjust the pH of the reaction solution to 4.5 with 1.0M citric acid, keep it for 2.0 hours, and crystallize to obtain a pretreatment solution;

[0047] (3) Filter the pretreatment liquid with a 0.2 μm ceramic membrane, and then perform ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off of 5000u; the collected ultrafiltration permeate is vacuum-concentrated and spray-dried to make marine fish oligopeptides, Purine removal rate is 96%.

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Abstract

The invention relates to low purine marine fish oligopeptide and a preparation method thereof. The preparation method comprises the following steps: (1) acquiring a marine fish enzymatic hydrolysate and adjusting the pH of the marine fish enzymatic hydrolysate to be greater than 7; and then adding fresh cow milk to react; (2) adjusting the pH of the reaction liquid obtained in the step (1) to be smaller than 7 and keeping the pH to crystallization to obtain a pre-treated solution; and (3) filtering the pre-treated solution with a ceramic, ultrafiltrating the pre-treated solution, collecting the filtrate, and concentrating and drying the filtrate to obtain the low purine marine fish oligopeptide. The preparation method can remove free state purine and combined purine in nucleic acid large molecules relatively completely, so that the purine content in the marine fish oligopeptide is reduced effectively.

Description

technical field [0001] The invention relates to the production of marine fish products, in particular to a low-purine marine fish oligopeptide and a preparation method thereof. Background technique [0002] Sea fish is rich in resources, high in nutritional value and delicious in taste. It is a precious product on the table. The marine fish oligopeptide prepared by enzymatic hydrolysis and conversion of marine fish protein not only has many advantages such as high nutritional value, fast absorption and utilization, easy solubility in water, and easy compatibility with other food ingredients, but also has anti-oxidation, Antibacterial, blood pressure lowering, anti-tumor and other biological activities, it is a good functional food ingredient, but because of its high purine content, it is not suitable as a food ingredient for gout patients. In order to improve the quality of life of gout patients, how to reduce the low The purine content of polypeptides has become a problem ...

Claims

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Application Information

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IPC IPC(8): C07K1/36C07K1/34C07K1/30C12P21/06
CPCC07K1/306C07K1/34C07K1/36C12P21/06
Inventor 吉宏武王炎冰潘建文刘扬
Owner GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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