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Comb shell oligopeptide, virtual screening method thereof and preparation method of composite gel of comb shell oligopeptide

A technology of scallops and scallops and composite gel, which is applied in the fields of peptides and food ingredients as gelling agents, food science, etc., can solve problems such as single nutrition, and achieve the effects of simple operation process, improved gel properties, and easy absorption by the human body.

Active Publication Date: 2019-08-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the genome sequence of the scallop scallop and the driving force of peptide formation gelation, a computer online simulation method for obtaining gel peptides was developed, and a composite gel was formed by interacting with iota-carrageenan, omitting the traditional natural product extraction process. Purification and other steps greatly improve the efficiency of discovering new peptides, improve the nutritional value of mixed colloids, and overcome the lack of single nutrition in existing colloids

Method used

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  • Comb shell oligopeptide, virtual screening method thereof and preparation method of composite gel of comb shell oligopeptide
  • Comb shell oligopeptide, virtual screening method thereof and preparation method of composite gel of comb shell oligopeptide
  • Comb shell oligopeptide, virtual screening method thereof and preparation method of composite gel of comb shell oligopeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] The simulated screening method of scallop oligopeptide, comprising steps:

[0077] S1. Raw material pretreatment: take gonads of male Ezo scallops, and homogenize at 2000rpm for 10 minutes until there are no particles to obtain a homogenate;

[0078] S2. SDS-PAGE analysis: Take the homogenate described in step S1 and mix it with the loading buffer in equal volumes, heat at 100°C for 5-10min, shake at 25°C and 200rpm for 12h, centrifuge at 10000g for 10min, and take the supernatant; The supernatant was diluted 2 times, 4 times, and 8 times with loading buffer, and 10 μl of the diluted sample was subjected to SDS-PAGE detection; the SDS-PAGE detection used 10% separating gel and 5% stacking gel, and the stacking gel current 8mA, separation gel current 15mA, after electrophoresis, stain with 0.05% Coomassie Brilliant Blue R-250 overnight, decolorize with 9% glacial acetic acid and 50% ethanol solution; wherein, the loading buffer is: 950 μL A solution, 50 μL β -mercaptoet...

Embodiment 2

[0090] 1, use lysine to prepare lysine / iota-carrageenan composite gel, comprising steps:

[0091] S1. Preparation of ι-carrageenan aqueous solution: 0.0213g ι-carrageenan, add 1.7mL deionized water, heat at 65°C for 15min, and prepare 12.5mg / mL ι-carrageenan aqueous solution;

[0092] S2. Preparation of composite gel: Add 0.0497g of lysine (K) screened out in Step S6 of Example 1 to the aqueous iota-carrageenan solution prepared in step S1, mix well, and make the scallop oligopeptide concentration of 0.2 The lysine / iota-carrageenan composite gel of mol / L;

[0093] S3, air bubble removal: centrifuge the composite gel prepared in step S2 at 5000rpm for 10min to remove the bubbles in the mixture, place it at 4°C for 16h, and obtain the lysine / ι-carrageenan composite gel product (K / ι-C) .

[0094] 2, use arginine to prepare arginine / iota-carrageenan composite gel, comprising steps:

[0095] S1. Preparation of ι-carrageenan aqueous solution: 0.0213g ι-carrageenan, add 1.7mL deio...

Embodiment 3

[0103] Use respectively 9 kinds of scallop oligopeptides prepared in Example 2 to prepare the preparation method of scallop oligopeptide / ι-carrageenan composite gel, comprising steps:

[0104] S1. Preparation of ι-carrageenan aqueous solution: 0.0213g ι-carrageenan, add 1.7mL deionized water, heat at 65°C for 15min, and prepare 12.5mg / mL ι-carrageenan aqueous solution;

[0105] S2. Preparation of a composite gel: adding the scallop oligopeptide to the ι-carrageenan aqueous solution described in step S1 to prepare a scallop oligopeptide / ι-carrageenan with a concentration of 0.2 mol / L of the scallop oligopeptide Composite gel; wherein, the scallop oligopeptide is one of TK, WK, AK, LK, GK, VK, CK, NK or FK;

[0106] S3. Air bubble removal: centrifuge the composite gel prepared in step S2 at 5000 rpm for 10 minutes to remove air bubbles in the mixture, and place it at 4° C. for 16 hours to obtain the scallop oligopeptide / ι-carrageenan composite gel product.

[0107] The gel prop...

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Abstract

The invention discloses comb shell oligopeptide. The comb shelloligopeptide is composed of an amino acid residue A and an amino acid residue K, and the molecular weight is 217.27 Da. The comb shell oligopeptide and lota-carrageenan are mixed at a certain proportion, and composite gel is prepared through the method of heating, swelling and cooling and gelling. Meanwhile, the invention discloses a virtual screeningmethod of the comb shell oligopeptide. The comb shell oligopeptide is obtained through the steps of raw material pretreatment, SDS-PAGE analysis, protein mass spectrum identification,protein sequence screening, in silico analysis, target peptide screening and synthetic peptide preparation. The method is simple in step, convenient to operate and economical, and saves time and labor, the prepared composite gel has the advantages of being high in elasticity performance and high in strength, has high nutritive valueand can serve as a raw material of the edible colloid industry, the variety of ediblecolloid products is enriched, absorption of the composite gel by the human body is easy, and wide applicationprospects are achieved.

Description

technical field [0001] The invention relates to the technical field of marine resource development, utilization and processing, and more specifically relates to a scallop oligopeptide, its virtual screening method and its composite gel preparation method. Background technique [0002] The food system is a multi-component complex system, and proteins and polysaccharides are two important types of natural high molecular polymers. Protein has a unique amphiphilic structure and surface activity, but it has certain limitations in industrial production applications, because the protein will denature when exposed to heat, and the denaturation will lead to random aggregation and coagulation, which will reduce the stability of the food and affect the quality of the food. With shelf life, usually, adding food glue can solve this problem very well. As a food additive, food glue has excellent properties such as gelling, water retention, thickening, and emulsification stabilization. It ...

Claims

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Application Information

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IPC IPC(8): C07K5/062A23L33/18A23L29/256
CPCC07K5/06026A23L33/18A23L29/256A23V2002/00A23V2200/228A23V2250/55A23V2250/50362Y02A40/81
Inventor 吴海涛韩宜潼韩佳润阎佳楠商文慧杜椅楠聂斌
Owner DALIAN POLYTECHNIC UNIVERSITY
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