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Preparation method of shellfish high F value oligopeptides

An oligopeptide and shellfish technology, applied in the field of biological peptide preparation, can solve the problems of non-specificity, instability and low cost of adsorption, and achieve the effects of overcoming poor adsorption effect, improving F value and increasing yield

Active Publication Date: 2019-08-20
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic high F value treatment mainly adopts activated carbon adsorption method, which is low in cost and very suitable for industrial applications. However, activated carbon is not specific for the adsorption of aromatic amino acids. It can not only remove aromatic amino acids, but also adsorb branched chain amino acids. It is difficult to achieve the ideal adsorption effect for other amino acids, and the improvement effect on F value is unsatisfactory and unstable, and the requirements for raw materials and enzymatic hydrolysis process are relatively high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing shellfish high F value oligopeptides, the steps are as follows:

[0036] 1. Proteolysis

[0037] (1) Wash the shellfish meat of fresh bay scallops, add water to homogenate according to the mass ratio of shellfish meat to water 1:5, and obtain slurry;

[0038] (2) Add complex protease Protemax to the slurry obtained in step (1), the amount of enzyme added is 1000U / g based on the total mass of the slurry, pH 5, enzymolysis temperature 30°C, enzymolysis time 10 h, and then boil for 5 minutes to kill the enzyme , to obtain the enzymatic solution;

[0039] (3) Add flavor protease to the enzymolysis solution obtained in step (2), and the enzymolysis conditions are: the amount of enzyme added is 1000U / g accounting for the total mass of the slurry, pH 5, enzymolysis temperature 55°C, and enzymolysis time 8h , and then boiled for 5min to inactivate the enzyme. After centrifuging at 3000r / min for 30 min, the supernatant was collected to obtain a shellfis...

Embodiment 2

[0049] A method for preparing shellfish high F value oligopeptides, the steps are as follows:

[0050] 1. Proteolysis

[0051] (1) Wash the shellfish meat of fresh Ezo scallops, add water and homogenize according to the mass ratio of shellfish meat to water 1:10, and obtain slurry;

[0052] (2) Add composite protease Protemax to the slurry obtained in step (1), the enzyme addition amount is 2000U / g accounting for the total mass of the slurry, pH 6.5, enzymolysis temperature 45°C, enzymolysis time 5 h, then boil for 15min Inactivate the enzyme to obtain the enzymatic solution;

[0053] (3) Add flavor protease to the enzymolysis solution obtained in step (2). The enzymolysis conditions are: the amount of enzyme added is 1200 U / g in the total mass of the slurry, pH 7, enzymolysis temperature 40°C, enzymolysis time 9 h, and then boiled for 15 min to inactivate the enzyme. Centrifuge at 5000r / min for 20min, collect the supernatant, and obtain the shellfish oligopeptide solution....

Embodiment 3

[0063] A method for preparing shellfish high F value oligopeptides, the steps are as follows:

[0064] 1. Proteolysis

[0065] (1) Wash the shellfish meat of fresh Chlamys farreri, add water to homogenate according to the mass ratio of shellfish meat to water 1:8, and obtain slurry;

[0066] (2) Add complex protease Protemax to the slurry obtained in step (1), the enzyme addition amount is 3000U / g in the total mass of the slurry, pH 8, enzymolysis temperature 50°C, enzymolysis time 5 h, and then boil for 10 minutes to extinguish Enzyme, obtain enzymolysis solution;

[0067] (3) Add flavor protease to the enzymolysis solution obtained in step (2), the enzymolysis conditions are: the amount of enzyme added is 2000 U / g in the total mass of the slurry, pH 8, enzymolysis temperature 30°C, enzymolysis time 12 h, then boiled for 10 min to inactivate the enzyme. Centrifuge at 8000r / min for 5min, collect the supernatant, and obtain the shellfish oligopeptide solution.

[0068] 2. P...

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PUM

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Abstract

The present invention discloses a preparation method of shellfish high F value oligopeptides. The preparation method comprises the following steps: shellfish meat is washed clean, the washed shellfishmeat is homogenized, then enzymatic hydrolysis is conducted to obtain an upper layer enzymatic hydrolysate, a dendrimer is used to prepare a molecular imprinting material, the molecular imprinting material adsorbs aromatic amino acids in the enzymatic hydrolysate to obtain a high F value oligopeptide solution, and high F value oligopeptide powder is prepared by freeze-drying. The raw materials ofthe product are liable to obtain and cheap, the preparation method is simple and convenient for industrial production, has a product yield of 75% or more, and the product has a F value of 50 or moreand can be used as a dietary source component for patients with liver diseases.

Description

technical field [0001] The invention relates to the field of biological peptide preparation, in particular to a method for preparing shellfish high F-value oligopeptides. Background technique [0002] High F value oligopeptide is a low molecular weight physiologically active peptide formed after protease acts on food protein, and is composed of special amino acids with high content of branched chain amino acids and low content of aromatic amino acids. F value (Fischer ratio) is the molar ratio of branched-chain amino acid to aromatic amino acid content. It is generally believed that the F value of high F value oligopeptides used in the clinical treatment of hepatic encephalopathy should be greater than 20. [0003] The F value in the blood of normal people is 3.0-3.5, while the F value of patients with liver disease is only 1.0 or lower. For patients with liver disease, the plasma F value can reflect the severity of the patient's liver disease. Oligopeptides with high F v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C08F290/06C08F220/06C08F2/48C08G73/02C08J9/26B01J20/26B01J20/30
CPCB01J20/268C07K1/14C08F2/48C08F290/06C08G73/028C08J9/26C08J2201/0424C08J2351/08C12P21/06C08F220/06
Inventor 赵芹刘海梅张满温丑玉徐瑞彬张彩丽李海燕牛丽红张莉莉于慧
Owner LUDONG UNIVERSITY
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