Sthenoteuthis oualaniensis protein peptide with emulsification activity and antioxidant activity, preparation method and application thereof
A technology of antioxidant activity and emulsification activity, applied in the direction of peptide preparation methods, biochemical equipment and methods, chemical instruments and methods, etc., can solve the problem of low level of deep processing and high-value utilization, not in line with the taste of mass consumption, Emulsification and other poor functional properties, etc., to achieve good emulsifying activity and antioxidant activity, high emulsifying stability, and good emulsifying activity
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Embodiment 1
[0033] A method for preparing a kite squid protein peptide with emulsifying activity and antioxidant activity, comprising the following steps:
[0034] (1) Remove the head and viscera of the kite squid, wash and drain, and grind it into minced meat with a meat grinder. Take 200g of minced meat and mix it with water at 1:10 (w / w), adjust with 1mol / L NaOH solution pH value to 9.5, stirred at room temperature for 1.5h (rotating speed is 60r / min), centrifuged at a centrifugal rate of 4000rpm and temperature for 20min at room temperature, took the supernatant, adjusted the pH value to 5.0 with 1mol / L HCl solution, and 10000g, centrifuged at room temperature for 40min, took the precipitate, added 20mL of deionized water, adjusted the pH value to 7.0 with 0.5mol / L NaOH solution to make it fully dissolved, and dialyzed with deionized water (the molecular weight cut-off of the dialysis bag was 1000Da ) for 24 hours, take the unfiltered part, concentrate in vacuo, and freeze-dry to prep...
Embodiment 2
[0039] A method for preparing a kite squid protein peptide with emulsifying activity and antioxidant activity, comprising the following steps:
[0040] (1) Remove the head and viscera of the kite squid, wash them, drain them, grind them into minced meat with a meat grinder, take 400g of minced meat, mix it with water at a ratio of 1:5 (w / w), and use 0.8mol / L NaOH solution Adjust the pH value to 8.5, stir at room temperature for 2h (rotating speed is 1200r / min), centrifuge at a centrifugal rate of 8000rpm and temperature for 30min at room temperature, take the supernatant, adjust the pH value to 5.5 with 0.8mol / L HCl solution, and The centrifugal force is 8000g, and the temperature is centrifuged at normal temperature for 25min. Take the precipitate, add 200mL of deionized water, adjust the pH value to 7.0 with 0.4mol / L NaOH solution to fully dissolve it, and dialyze with deionized water (the molecular weight cut-off of the dialysis bag is 100Da) 24h, get the unfiltered part, p...
Embodiment 3
[0045] A method for preparing a kite squid protein peptide with emulsifying activity and antioxidant activity, comprising the following steps:
[0046] (1) Remove the head and viscera of the kite squid, wash and drain, and use a meat grinder to grind it into minced meat. Take 100g of minced meat and mix it with water at a ratio of 1:20 (w / w), adjust with 0.6mol / L NaOH pH value to 10, stirring at room temperature for 1h (600r / min), centrifugation at 7000g at a centrifugal force of 25min at room temperature, taking the supernatant, adjusting the pH value to 4.5 with 0.6mol / L HCl, and centrifuging at a speed of 10000rpm, Centrifuge at room temperature for 30 minutes, take the precipitate, add 50 mL of deionized water, adjust the pH value to 7.0 with 0.8 mol / L NaOH to fully dissolve, dialyze with deionized water for 24 hours (the molecular weight cut-off of the dialysis bag is 500 Da), and concentrate in vacuo 1. Prepare kite squid protein after freeze-drying;
[0047] (2) Add th...
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