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Method for extracting antifreeze protein peptide from mussels and application of antifreeze protein peptide in food refrigeration and preservation

A technology of antifreeze protein and mussels, which is applied in the application field of food refrigeration and preservation, can solve the problems of no hydrolyzate dialysis treatment, no consideration of microbial influence, and inability to hydrolyze proteolysis, so as to inhibit the growth of spoilage bacteria, realize diversification, The effect of controlling metabolism

Inactive Publication Date: 2019-05-24
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the raw materials of Bai Jing’s two formulas for food preservation are cheap and easy to obtain, and the production cost is low, these two formulas can only inhibit the growth of microorganisms, but cannot reduce the damage to tissues caused by the growth of ice crystals during freezing
Luo Yongkang announced a method for extracting antifreeze protein from fish skin (patent authorization number: ZL2013105421869), but this method cannot effectively hydrolyze the protein, and does not perform dialysis on the hydrolyzate; When the protective agent is used in the low-temperature cryoprotection of microorganisms or frozen foods, its effect is also relatively simple, because the influence of microorganisms on the food preservation process is not taken into account
Dong Shanshan disclosed a method for extracting polysaccharides from mussels (patent application number: CN2017110430353); however, no report has been found on the extraction of antiprotein peptides from mussels for food preservation

Method used

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  • Method for extracting antifreeze protein peptide from mussels and application of antifreeze protein peptide in food refrigeration and preservation
  • Method for extracting antifreeze protein peptide from mussels and application of antifreeze protein peptide in food refrigeration and preservation
  • Method for extracting antifreeze protein peptide from mussels and application of antifreeze protein peptide in food refrigeration and preservation

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Wash the mussels, add water, the mass volume ratio of mussels to water is 1:5, and beat the mussel meat.

[0033] (2) For the slurry in step (1), adjust the pH to 8.0 with 0.1mol / L NaOH, take the supernatant after centrifugation, adjust the pH to 3.0 with 0.1mol / L HCl on the supernatant, and centrifuge after standing. Obtain the lower layer of precipitated eggs.

[0034] (3) Dissolve mussel protein in distilled water, add proteinase K, the addition amount is 1% (based on sample protein); hydrolysis time is 1 h; adjust pH value to 5.5; adjust temperature to 35°C; 0.1 mol / L NaOH keeps the reaction pH constant.

[0035] (4) After the hydrolysis reaction, heat the hydrolyzate to 90°C to inactivate the protease, rapidly cool it in an ice-water bath, and then centrifuge it. The supernatant is passed through a dialysis bag with a molecular weight cut-off of 1 kDa, and the permeate is freeze-dried to obtain mussels Antifreeze protein peptide 6.0g.

[0036] (5) The mussel...

Embodiment 2

[0039] (1) Wash the mussels, add water, the mass volume ratio of mussels to water is 1:5, and beat the mussel meat.

[0040] (2) For the slurry in step (1), adjust the pH to 9 with 0.1mol / L NaOH, take the supernatant after centrifugation, adjust the pH to 4.0 with 0.1mol / L HCl on the supernatant, and centrifuge after standing to obtain Precipitate protein in the lower layer.

[0041](3) Dissolve mussel protein in distilled water, add proteinase K respectively, the addition amount is 2% (based on sample protein), the hydrolysis time is 2 h, the pH value is adjusted to 6.5, and the temperature is adjusted to 37 °C. Add 0.1 mol / L NaOH dropwise to keep the reaction pH constant.

[0042] (4) After the hydrolysis reaction, the hydrolyzate was heated to 90 °C to inactivate the protease, cooled rapidly in an ice-water bath and then centrifuged. The supernatant was sequentially passed through a dialysis bag with a molecular weight cut-off of 3 kDa, and the permeate was freeze-dried as...

Embodiment 3

[0046] (1) Wash the mussels, add water, the mass volume ratio of mussels to water is 1:5, and beat the mussel meat.

[0047] (2) For the slurry in step (1), adjust the pH to 11 with 0.1mol / L NaOH, take the supernatant after centrifugation, adjust the pH to 5.0 with 0.1mol / L HCl on the supernatant, and centrifuge after standing. Obtain the protein precipitated from the lower layer.

[0048] (3) Dissolve the mussel protein in distilled water, add proteinase K respectively, the addition amount is 3% (based on the sample protein), the hydrolysis time is 3 h, the pH value is adjusted to 8.0, and the temperature is adjusted to 40 °C. 0.1 mol / L NaOH keeps the reaction pH constant.

[0049] (4) After the hydrolysis reaction, the hydrolyzate was heated to 90 °C to inactivate the protease, cooled rapidly in an ice-water bath and then centrifuged. The supernatant was sequentially passed through a dialysis bag with a molecular weight cut-off of 6 kDa, and the permeate was freeze-dried as...

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Abstract

The invention discloses a method for extracting antifreeze protein peptide from mussels and an application of the antifreeze protein peptide in food refrigeration and preservation. The method includesthe following steps of 1), cleaning the mussels, adding water to achieve the mass volume mass of the mussels to the water to be 1:5, and subjecting mussel to pulping; 2), adjusting the pH value to 8.0-11.0, taking a supernatant after centrifugation, adjusting the pH value to 3.0-5.0, and performing centrifugation again after standing to obtain underlying precipitate protein; 3), dissolving the obtained protein in distilled water and adding protease for hydrolyzation; 4), after the reaction, heating to deactivate enzymes, centrifuging after quickly cooling in ice bath, dialyzing the supernatant, and freezing dry permeate originally to obtain the antifreeze protein peptide. The invention further provides the application of the protein peptide in food refrigeration and preservation. The antifreeze protein peptide of the mussels are compounded with chitosan, pomegranate peel ethanol extracts and burdock ethanol extracts, and according to the antifreeze effect of mussel peptide, film formation features of chitosan and the antibacterial function of the burdock alcohol extracts and the pomegranate peel alcohol extracts, the synergistic effect enhances the food preservation effect.

Description

technical field [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for extracting antifreeze protein peptides from mussels and its application in food refrigeration and preservation. Background technique [0002] Mussel belongs to mollusk door, petalbranch class, is a kind of bivalve mollusk that attaches to life with foot silk. Containing a variety of nutrients beneficial to the human body, it is known as "eggs in the sea". Dried mussel meat (mussels) contains 65.2% protein, and also contains a variety of mineral elements, unsaturated fatty acids, antibacterial peptides and other functional substances. Most of the mussels produced in my country are mainly sold fresh, and a few are processed into frozen products and convenience foods. Compared with other seafood products, the added value of mussels is extremely low, and the waste of resources is more serious. Therefore, in-depth exploration of mussel deep processing te...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/34A23L3/3526
Inventor 彭英云苏建辉潘凤涛
Owner YANCHENG INST OF TECH
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