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A kind of preparation method of antifungal peptide of plum fish processing by-product

An antifungal peptide and by-product technology, applied in the field of antifungal peptide preparation, can solve the problem of low antibacterial activity and achieve the effect of high antibacterial activity, rich variety and good activity

Active Publication Date: 2022-03-25
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Its disadvantage is that the above-mentioned antifungal peptide is a plant extract, its antibacterial activity is low, and it only has a certain inhibitory effect on specific bacterial species

Method used

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  • A kind of preparation method of antifungal peptide of plum fish processing by-product
  • A kind of preparation method of antifungal peptide of plum fish processing by-product

Examples

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Effect test

Embodiment 1

[0032] A method for preparing antifungal peptides of plum fish processing by-products is characterized in that it comprises the following preparation steps:

[0033] (1) Pretreatment: Wash the plum fish head and mince it, and degrease it with 95% methanol in a water bath for 2.1 hours at a material-to-liquid ratio of 1:7.5 (m / v) and a temperature of 50°C; After degreasing, pour off the supernatant, wash the precipitate with pure water, centrifuge the defatted fish head meat at 2°C, 11950 r / min for 23 minutes, and collect the precipitate;

[0034] (2) Enzymolysis: add the fish head meat to the enzymatic hydrolysis liquid containing neutral protease for enzymatic hydrolysis; wherein, the concentration of neutral protease is 0.2wt%, and the mass of the enzymatic hydrolysis liquid is 3 times the mass of the fish head meat , the enzymolysis temperature is 40°C, the pH of the enzymolysis solution is controlled at 5.5, and the enzymolysis time is 5.2h;

[0035] (3) Filtrate the clar...

Embodiment 2

[0043] A method for preparing antifungal peptides of plum fish processing by-products is characterized in that it comprises the following preparation steps:

[0044] (1) Pretreatment: Wash the plum fish head and mince it, and degrease it with 94% methanol water bath for 2 hours under the condition of solid-liquid ratio of 1:6 (m / v) and temperature of 48°C; degrease Finally, pour off the supernatant, wash the precipitate with pure water, and centrifuge the defatted fish head meat at 0°C and 11900 r / min for 20 minutes to collect the precipitate;

[0045] (2) Enzymolysis: add the fish head meat to the enzymatic hydrolysis liquid containing neutral protease for enzymatic hydrolysis; wherein, the concentration of neutral protease is 0.05wt%, and the mass of the enzymatic hydrolysis liquid is twice the mass of the fish head meat , the enzymolysis temperature is 30°C, the pH of the enzymolysis solution is controlled at 5, and the enzymolysis time is 5 hours;

[0046] (3) To obtain t...

Embodiment 3

[0054] A method for preparing antifungal peptides of plum fish processing by-products is characterized in that it comprises the following preparation steps:

[0055] (1) Pretreatment: Wash the plum fish head and mince it, and degrease it with 96% methanol in a water bath for 2.2 hours at a material-to-liquid ratio of 1:9 (m / v) and a temperature of 52°C; After degreasing, pour off the supernatant, wash the precipitate with pure water, centrifuge the defatted fish head meat at 4°C, 12000 r / min for 25 minutes, and collect the precipitate;

[0056] (2) Enzymolysis: Add the fish head meat to the enzymatic hydrolysis liquid containing neutral protease for enzymatic hydrolysis; wherein, the concentration of neutral protease is 0.25wt%, and the mass of the enzymatic hydrolysis liquid is 4 times the mass of the fish head meat , the enzymolysis temperature is 45°C, the pH of the enzymolysis solution is controlled at 6, and the enzymolysis time is 5.4h;

[0057] (3) To obtain the clarif...

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Abstract

The invention relates to the field of biotechnology extraction. Aiming at the problems of low antibacterial activity and limited antibacterial types of antifungal peptides in the prior art, a method for preparing antifungal peptides from plum fish processing by-products is disclosed, which includes the following steps: (1) , pretreatment; (2), enzymatic hydrolysis; (3), filtered clarified liquid; (4), separation and purification; (5), peptide grading; (6), culture and observation of the inhibition zone. The invention provides a method for preparing an antifungal peptide of a by-product of plumfish processing. The antifungal peptide has high antibacterial activity, and the antifungal peptide is extracted from plumfish for the first time; the antifungal peptide is obtained from the processing of plumfish. The by-product fish head is extracted to realize waste reuse, and the cost is low; the types of antifungal peptides are enriched, which can better preserve the quality and freshness of food, and help to understand the preservation of antifungal peptides after protein hydrolysis of plum fish by-products Food, protection from spoilage and pathogenic microorganisms.

Description

technical field [0001] The invention relates to the field of biotechnology extraction, in particular to a method for preparing an antifungal peptide of a by-product of plum fish processing. Background technique [0002] Food safety is an important issue in the field of public health. With the continuous improvement of the living standards of Chinese residents, people pay more and more attention to food quality and safety, and food spoilage and food poisoning caused by microorganisms are the most important issues in food safety. Problems, especially foods high in sugar and starch are susceptible to fungal contamination, and under certain conditions can produce toxic metabolites - mycotoxins. [0003] Antimicrobial peptides are small molecular compounds, usually 10-50 amino acids. Antimicrobial peptides come from a wide range of sources, and are found in insects, mammals, amphibians, bacteria, fungi, and plants; marine animals live in a variety of microorganisms The long-term...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/34
CPCC12P21/06C07K1/34C07K1/14
Inventor 陈美龄胡嘉惠
Owner ZHEJIANG OCEAN UNIV
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