Chicken bone antioxidant peptides and preparation method thereof

An antioxidant peptide and chicken bone technology, applied in the field of chicken bone antioxidant peptide and its preparation, can solve the problems of weak chicken bone research, low comprehensive utilization rate, environmental pollution, etc., so as to improve comprehensive antioxidant capacity and reduce resource waste. and pollution, strong antioxidant effect

Pending Publication Date: 2020-08-14
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most chicken bones are processed into animal feed or directly discarded. The comprehensive utilization rate is extremely low, which not only wastes resources but also seriously pollutes the environment.
[0005] At present, the research on chicken b

Method used

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  • Chicken bone antioxidant peptides and preparation method thereof
  • Chicken bone antioxidant peptides and preparation method thereof
  • Chicken bone antioxidant peptides and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of antioxidant peptide of the present invention is as follows:

[0024] Chicken bone pretreatment: Wash the chicken bone, remove the flesh, cut into pieces, dry in a constant temperature drying oven at 50°C for 48 hours, pulverize with a pulverizer, degrease with petroleum ether, and pass through a 40-mesh sieve to obtain the raw material of chicken bone powder .

[0025] Extraction of chicken bone protein: Soak the chicken bone powder in distilled water, the substrate protein concentration is 8% (w / v), put it in the ultrasonic microwave combination reaction system, the corresponding ultrasonic wave and microwave treatment conditions are ultrasonic power 500W, ultrasonic time 30min, Microwave power 520W, microwave time 7.9min.

[0026] Enzymatic hydrolysis of chicken bone protein: papain and flavor protease are used to compound enzymatic hydrolysis of chicken bone protein with an enzyme activity ratio of 1:4. The amount of enzyme added is 9000U / g...

Embodiment 2

[0033] The activity of the natural antioxidant peptide obtained in Example 1 is studied:

[0034] Reducing power: Weigh the freeze-dried sample and prepare a 5mg / mL sample solution. Take 1.2mL sample solution for reducing power measurement, add 3mL 0.2mol / L phosphate buffer solution and 3ml 1% potassium ferricyanide solution, and bathe in water at 50°C for 20min. Take it out after the water bath, and after returning to room temperature, add 3 mL of 10% trichloroacetic acid, and centrifuge at 3000 r / min for 10 min. Mix 2 mL of supernatant with 2 mL of distilled water, add 0.5 mL of 0.1% ferric chloride solution, let stand for 10 min, and measure absorbance at a wavelength of 700 nm. At the same time, 1.2 mL of distilled water was used instead of the enzymatic solution as a blank control.

[0035] DPPH free radical scavenging rate: Accurately weigh 3.94mg DPPH, dissolve in 95% ethanol, dilute to 100mL, and make 0.1mmol / L DPPH solution. Weigh the freeze-dried sample and prepar...

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Abstract

The invention provides chicken bone antioxidant peptides and a preparation method thereof. The chicken bone antioxidant peptides are prepared by adopting chicken bones as a raw material; and the preparation method of the chicken bone antioxidant peptides is established by innovatively adopting an ultrasonic wave-microwave combined technology to assist composite enzymatic hydrolysis of flavourzymeand papain, and a chicken bone antioxidant peptide product with relatively high activity is obtained. An antioxidant peptide mixture involved in the invention has the characteristics of small molecular weight, strong activity, high safety and the like; and discovered by Uniprot KB database comparison, the antioxidant peptide mixture contains two new chicken bone peptides with amino acid sequencesbeing Ser-Cys-Pro-Pro-Gly-His and Ala-Thr-Phe-Gln respectively. For the antioxidant peptides and the preparation method thereof involved by the invention, high-value utilization of the chicken bones is realized, and the antioxidant peptides can be used as an excellent alternative of an existing synthetic antioxidant and provide a theoretical basis and practical reference for research and development of novel natural additives in industries of foods, medicines and cosmetics.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a chicken bone antioxidant peptide and a preparation method thereof. Background technique [0002] Antioxidants can not only delay the oxidation reaction of food, but also effectively inhibit the negative effects of oxidative stress in the human body, which has attracted widespread attention. At present, the antioxidants used are mainly synthetic. Although the effect is relatively good, there are certain health risks in long-term use (or consumption) of synthetic antioxidants. Therefore, finding safe, non-toxic natural antioxidants is of great significance to industries such as food, cosmetics, and medicine. [0003] Food-derived antioxidant peptides have the characteristics of small molecular weight, strong activity, high safety, and the ability to inhibit and delay oxidative stress and its harmful effects, and are more popular with the public than synthetic antiox...

Claims

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Application Information

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IPC IPC(8): C07K7/06C07K5/103C12P21/06C07K1/36C07K1/34C07K1/16C07K1/14
CPCC07K7/06C07K5/1008C12P21/06
Inventor 董周永刘银张铁华任辉陈艳
Owner JILIN UNIV
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