Antibacterial peptide of bone collagen of Larimichthys polyactis and application of antibacterial peptide
A technology of collagen and antimicrobial peptides, applied in the field of biology, can solve environmental pollution and other problems, achieve high safety, easy operation, and enhanced antibacterial activity
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[0029] One embodiment of the present invention is a preparation method of small yellow croaker collagen antibacterial peptide, comprising the steps of:
[0030] Step 1: Trim, clean and break the small yellow croaker bones into 1-20mm fish bone particles;
[0031] Step 2: Add phosphate buffer (containing 0.01-0.05μM vanillin) with a pH of 8.0-9.0 to the fishbone particles according to the solid-liquid ratio of 1:1-2g / mL, grind with a tissue homogenizer, and Cook in a closed container at a temperature of 40-60°C for 15-30 minutes; in the process of aquatic product processing, the degree of heating of raw materials during high-temperature cooking will seriously affect the quality of the final product, but the temperature and time of cooking are not easy to control, which can easily lead to Insufficient denaturation of protein or excessive denaturation will affect the effect of enzymatic hydrolysis. And this step can change the collagen structure of small yellow croaker bone at a...
Embodiment 1
[0047] A preparation method of small yellow croaker collagen antibacterial peptide, comprising:
[0048] Step 1: Trim, clean and break the small yellow croaker bones into 1-20mm fish bone particles;
[0049] Step 2: According to the solid-liquid ratio of 1:1.2g / mL, add phosphate buffer solution (containing 0.02μM vanillin) with a pH of 8.5 to the fishbone particles, grind it with a tissue homogenizer, and grind it in a temperature of 50°C. Cook in a closed container for 20 minutes;
[0050] Step 2: Add alkaline protease and flavor protease to the octopus obtained in step 1, the enzyme-to-substrate ratio of alkaline protease is 500U / g, the enzyme-to-substrate ratio of flavor protease is 400U / g, and carry out enzymolysis at a temperature of 56°C 5h, and then inactivate the enzyme to obtain the enzymatic hydrolyzate;
[0051] Step 3: Add the enzymolysis solution obtained in step 2 into a centrifugal ultrafiltration tube with a molecular weight cut-off of 3kDa, centrifuge at a s...
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