Mandarin fish protein-derived cysteine-containing peptide, preparation method thereof, cysteine-containing peptide-zinc chelate, and preparation method and application of chelate

A technology of cystine peptide and zinc chelate, which is applied in the field of food biology, can solve the problems of short fresh-keeping period, reduce the eating effect of mandarin fish, and low fresh-keeping value, and achieve the effect of extending the shelf-life and improving the fresh-keeping effect

Active Publication Date: 2020-07-14
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies in the prior art, the present invention provides a cysteine-containing peptide derived from mandarin fish protein and a preparation method thereof, and obtains the cysteine-containing peptide-zinc by preparing the cysteine-containing pepti

Method used

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  • Mandarin fish protein-derived cysteine-containing peptide, preparation method thereof, cysteine-containing peptide-zinc chelate, and preparation method and application of chelate
  • Mandarin fish protein-derived cysteine-containing peptide, preparation method thereof, cysteine-containing peptide-zinc chelate, and preparation method and application of chelate
  • Mandarin fish protein-derived cysteine-containing peptide, preparation method thereof, cysteine-containing peptide-zinc chelate, and preparation method and application of chelate

Examples

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Example Embodiment

[0035] Example 1

[0036] The method for preparing the cysteine-containing peptide of mandarin fish protein source provided in this embodiment includes the following steps:

[0037] S1, the mandarin fish protein is freeze-dried and stored below -18℃ for later use. The freeze-dried mandarin fish protein is prepared with a concentration of 12% mandarin fish protein solution, poured into the fermentation tank, and inoculated with sake at 3% of the inoculation amount. Lactobacillus sakei (Lactobacillus sakei, Lactobacillus species, Lactobacillus sake, purchased from "Khansen" company, trade name B-2SafePro) and Staphylococcus saprophyticus (Staphylococcus saprophyticus, preserved in Guangdong Province on July 1, 2019) Culture Collection Center, the preservation number is GDMCC 60709), the fermentation temperature is set to 20°C, and the fermentation time is 7 days to obtain the mandarin fish protein fermentation broth.

[0038] S2: Sterilize the mandarin fish protein fermentation broth ...

Example Embodiment

[0045] Example 2

[0046] This embodiment provides a method for preparing a cysteine-containing peptide derived from mandarin fish protein, including the following steps:

[0047] S1, the mandarin fish protein is freeze-dried and stored below -18°C for later use. The freeze-dried mandarin fish protein is prepared with a concentration of 20% mandarin fish protein liquid, poured into the fermentation tank, and inoculated with sake at 8% of the inoculation amount. Lactobacillus sakei (Lactobacillus sakei, Lactobacillus spp., species of Lactobacillus sake, purchased from "Khansen" company, trade name B-2SafePro) and Staphylococcus saprophyticus (preserved in Guangdong Province on July 1, 2019. Center, the preservation number is GDMCC 60709), the fermentation temperature is set to 40°C, and the fermentation time is 3 days to obtain the mandarin fish protein fermentation broth.

[0048] S2: Sterilize the mandarin fish protein fermentation broth in step S1 at 121°C for 30 minutes, filter w...

Example Embodiment

[0055] Example 3

[0056] This embodiment provides a method for preparing a cysteine-containing peptide derived from mandarin fish protein, including the following steps:

[0057] S1, the mandarin fish protein is freeze-dried and stored below -18℃ for later use. The freeze-dried mandarin fish protein is prepared with a concentration of 15% mandarin fish protein solution, poured into the fermentation tank, and inoculated with sake at 5% of the inoculation amount. Lactobacillus sakei (Lactobacillus sakei, Lactobacillus spp., species of Lactobacillus sake, purchased from "Khansen" company, trade name B-2SafePro) and Staphylococcus saprophyticus (preserved in Guangdong Province on July 1, 2019. Center, the preservation number is GDMCC 60709), the fermentation temperature is set to 35°C, and the fermentation time is 5 days to obtain the mandarin fish protein fermentation broth.

[0058] S2: Sterilize the mandarin fish protein fermentation broth in step S1 at 121°C for 30 minutes, filter ...

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Abstract

The invention belongs to the technical field of food biology, and particularly relates to a mandarin fish protein-derived cysteine-containing peptide, a preparation method thereof, a cysteine-containing peptide-zinc chelate and a preparation method and application of the chelate. According to the present invention, vegetable oil (soybean, peanut and rapeseed) and proteins in mandarin fishes are adopted as substrates to respectively prepare cysteine-containing peptides (CCP) with different sources; and compared with the mandarin fishes, the CCP derived from the mandarin fishes is homologous, and the CCP derived from the vegetable oil is heterologous. The homologous CPP and the heterologous CCP are compounded to prepare the chelate or a mixture of a homologous CCP-Zn chelate and a heterologous CCP-Zn chelate, the fresh-keeping effect of the mandarin fishes can be effectively improved by applying the two chelates, and the service life of the mandarin fishes is prolonged.

Description

Technical field [0001] The invention belongs to the field of food biotechnology, and specifically relates to a cysteine-containing peptide derived from mandarin fish protein and a preparation method thereof, as well as a cysteine-containing peptide-zinc chelate, and a preparation method and application thereof. Background technique [0002] Polypeptide metal chelate is a kind of substance with cyclic structure formed by the coordination and combination of metal ions and polypeptide. It has various physiological activities such as promoting the absorption of trace elements and anti-oxidation. In recent years, with the continuous deepening of research, polypeptide metal chelates have been proven to have good antibacterial activity. Peptide zinc chelate is a chelate product produced by the chelation reaction between zinc chelate peptide and zinc ion produced by proteolysis. Some research results pointed out that the antibacterial effect of peptide zinc chelate is beneficial to prom...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P21/00C07K1/22C12P21/06A23B4/20A23B4/24C12R1/225C12R1/44
CPCC12P39/00C12P21/00C07K1/22C12P21/06A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2250/1578A23V2250/1582
Inventor 谢宁宁黄晶晶周迎芹鄢嫣殷俊峰张福生杨明柳
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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