Low-purine marine fish oligopeptide and preparation method thereof

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

Active Publication Date: 2020-12-08
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] The preparation method of a low-purine marine fish oligopeptide of the present embodiment, the raw materials used are the same as those in Embodiment 1, and the steps are as follows:

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

[0036] (2) after the reaction finishes, adjust the pH of the reaction solution to 4.0 with 1.0M citric acid, keep for 2.0h, 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 prepare marine fish oligopeptides, The removal rate of purine was 88%.

Embodiment 2

[0039] The preparation method of a low-purine marine fish oligopeptide of the present embodiment, the raw materials used are the same as those in Embodiment 1, and the steps are as follows:

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

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

[0042] (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 low-purine marine fish oligomers Peptide, the removal rate of purine is 93%.

Embodiment 3

[0044] The preparation method of a low-purine marine fish oligopeptide of the present embodiment, the raw materials used are the same as those in Embodiment 1, and the steps are as follows:

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

[0046] (2) after the reaction, adjust the pH of the reaction solution to 4.5 with 1.0M citric acid, keep it for 2.0h, 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 prepare marine fish oligopeptides, The removal rate of purine was 96%.

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Abstract

Provided by the present invention are a low-purine marine fish oligopeptide and a preparation method therefor. The preparation method comprises the following steps: (1) obtaining a marine fish enzymolysis solution, and adjusting the pH of the marine fish enzymolysis solution to higher than 7; then adding fresh cow milk to carry out reaction; (2) adjusting the pH of the reaction solution obtained in step (1) to lower than 7 and maintaining same until crystallization so as to obtain a pre-treatment solution; (3) first performing ceramic filtration on the pre-treatment solution, and then performing ultrafiltration and collecting a filtrate, next concentrating and drying to obtain the oligopeptide. By means of the described preparation method, free purine and bound purine in nucleic acid macromolecules may be completely removed, and the purine content of marine fish oligopeptides may be effectively reduced.

Description

technical field [0001] The invention relates to the preparation 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. Marine fish oligopeptide prepared by enzymatic hydrolysis of marine fish protein not only has many advantages, such as high nutritional value, fast absorption and utilization, easy to dissolve in water, easy to be compatible with other food ingredients, etc., but also has antioxidant, Antibacterial, lowering blood pressure, anti-tumor and other biological activities, it is a good functional food ingredient, but due to 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 level of marine fish The purine content of polypeptides has become a question ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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