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A kind of jellyfish hypolipidemic peptide and preparation method thereof

A technology for lowering blood lipids and jellyfish, which is applied in the field of functional polypeptide preparation and can solve the problems of limitation, nutrition, and toxicological harmful effects.

Active Publication Date: 2022-03-04
宁波海洋研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first two methods are simple, but there are nutritional and toxicological harmful effects, so their application in food processing is greatly limited

Method used

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  • A kind of jellyfish hypolipidemic peptide and preparation method thereof
  • A kind of jellyfish hypolipidemic peptide and preparation method thereof
  • A kind of jellyfish hypolipidemic peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Optimization of jellyfish-lowering blood lipid peptide enzymatic preparation process

[0024] (1) Selection of protease: Taking the degree of hydrolysis as an index, under the conditions of enzyme addition of 200u / g, solid-liquid ratio of 1:1g / ml and enzymolysis time of 6h, compare the most suitable enzymolysis conditions of six different proteases Below (see table 1) to the enzymatic hydrolysis effect of jellyfish protein (see figure 1 ), papain and flavor protease were finally determined to be the most suitable enzymes.

[0025] Table 1: Optimum enzymatic hydrolysis temperature and pH value for different proteases

[0026]

[0027] (2) Optimization of single-enzyme enzymatic hydrolysis process: using the degree of hydrolysis as an index, the effects of temperature, pH value, solid-liquid ratio, enzyme addition amount and enzymatic hydrolysis time on the preparation effect of hypolipidemic peptide were analyzed.

[0028] Take a certain amount of washed a...

Embodiment 2

[0045] (1) Processing of raw materials Weigh 50 kg of pickled jellyfish as raw material, soak in clear water, rehydrate, and desalinate until the salt content is 3.5%, after cleaning, use a multifunctional pulverizer to pulverize, and the particle size of the obtained jellyfish paste is controlled at 160 μm;

[0046] (2) The first step of enzymatic hydrolysis to measure the moisture and protein content of the jellyfish pulp obtained in step (1), according to the measurement results, add water to adjust the protein mass concentration to 3%; adjust the pH value to 7.02, control the temperature to 55 ° C, add papaya The amount of white enzyme and papain is to add 300u of papain per gram of protein, and keep it warm for 6 hours to obtain jellyfish papain hydrolyzate;

[0047] (3) The second step of enzymatic hydrolysis Adjust the pH value of the jellyfish papain hydrolyzate obtained in step (2) to 6.84, keep the temperature at 50°C, add flavor protease, the amount of flavor proteas...

Embodiment 3

[0052] (1) Processing of raw materials Weigh 50 kg of fresh jellyfish as raw material, soak in clear water, rehydrate, desalinate until the salt content is 4.5%, after cleaning, use a multifunctional pulverizer to pulverize, and the particle size of the jellyfish paste obtained is controlled at 120 μm;

[0053] (2) The first step of enzymatic hydrolysis to measure the water and protein content of the jellyfish pulp obtained in step (1), according to the measurement results, add water to adjust the protein mass concentration to 4%, adjust the pH value to 7.21, control the temperature to 52 ° C, add papaya The amount of protease and papain is to add 100u of papain per gram of protein, control the ratio of solid to liquid to 1.5g / ml, and heat-preserve for 8 hours to obtain the jellyfish papain hydrolyzate;

[0054] (3) The second step of enzymatic hydrolysis Adjust the pH value of the jellyfish papain hydrolyzate obtained in step (2) to 7.04, keep the temperature at 48°C, add flav...

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Abstract

The invention provides a jellyfish hypolipidemic peptide and a preparation method thereof. The invention uses fresh jellyfish or pickled jellyfish as raw materials. After desalination and crushing, papain and flavor protease are used to enzymolyze step by step to obtain jellyfish proteolysis The peptide solution is then centrifuged, intercepted and concentrated to obtain the jellyfish hypolipidemic peptide concentrated liquid, and then spray-dried or vacuum freeze-dried to obtain the jellyfish hypolipidemic peptide powder. The jellyfish blood lipid-lowering peptide prepared by the invention is proved to have better auxiliary blood-lipid-lowering effect by gavage experiment of C57BL / 6 hyperlipidemia model male mice. The production process of the jellyfish hypotensive peptide has strong operability, controllable product quality, and complete enzymatic hydrolysis of the protein. The obtained jellyfish hypotensive peptide powder is white or light yellow, has high activity, is easily soluble in water, and can be used in food and medicine. fields such as healthcare.

Description

technical field [0001] The invention belongs to the technical field of preparation of functional polypeptides, and in particular relates to a jellyfish hypolipidemic peptide and a preparation method thereof. Background technique [0002] Jellyfish, also known as jellyfish, belongs to the coelenterate phylum, the class of jellyfish, the order of jellyfish, the family of jellyfish, and the genus jellyfish. my country's jellyfish is rich in resources, widely distributed in Zhejiang, Jiangsu, Fujian and other places along the southeast coast of China, and is the main large-scale jellyfish produced by traditional fisheries in my country. Jellyfish has extremely high nutritional value, extremely low fat content, rich in protein and inorganic salts, and high in proline and arginine. It is a food with high nutritional value. Jellyfish not only has high nutritional value, but also a good medicine for curing diseases blindly. Modern my country's medical and health department reports...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34A61P3/06
Inventor 涂世盛朱鹏张学恒牟桐罗杰朱竹君章礼平高威芳李艳荣黄莉莉胡岱福
Owner 宁波海洋研究院
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