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Oyster peptide with blood fat reducing function as well as preparation method and application thereof

An oyster peptide and blood lipid-lowering technology, which is applied in the field of oyster peptide with blood lipid-lowering function and its preparation, can solve the problems of soybean peptide with large bitter taste, dark color, and reduced yield, so as to increase the content of sulfur-containing amino acids and broaden research applications Prospect, effect of enhancing hypolipidemic activity

Active Publication Date: 2020-09-22
OCEAN UNIV OF CHINA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1) All proteases use free proteases, which require high temperature, strong acid & strong alkali and other enzyme-inactivating processes. The enzyme-inactivating process usually causes a series of biochemical reactions in the hydrolyzate, which is not only easy to brown, affects the color and quality of the product, but also easily produces harmful materials
[0006] 2) The oyster enzymatic hydrolyzate has a strong fishy smell and dark color, and requires a special decolorization and deodorization process, which is likely to cause product loss and lower yield
Soybean protein dipeptide and tripeptide (molecular weight 200-300Da) composed of 2-3 amino acids can inhibit the absorption of cholesterol in the intestine, stimulate the secretion of thyroxine, promote the acidification of bile and excrete it from the body, and can reduce the concentration of blood lipids and Viscosity, preventing the generation of blood clots and destroying blood clots, so as to achieve the purpose of anti-thrombosis, lowering serum cholesterol and regulating blood lipids, but the bitter taste of soybean peptide affects its development and application in functional products
Active oyster peptides from marine sources have been researched on anti-oxidation, blood pressure lowering, blood sugar lowering, growth promotion and other active functions. According to reports, it severely limits the application of oyster active peptides in functional foods and foods

Method used

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  • Oyster peptide with blood fat reducing function as well as preparation method and application thereof
  • Oyster peptide with blood fat reducing function as well as preparation method and application thereof
  • Oyster peptide with blood fat reducing function as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Preparation of chitosan microparticle immobilized composite protease and chitosan microparticle immobilized papain

[0040]Dissolve 200g of chitosan in 10L of 1% acetic acid solution, stir and mix at high speed until the chitosan is completely dissolved. The chitosan solution was slowly dropped into 30L of 1mol / L sodium hydroxide solution, stirred and reacted for 1 hour to obtain uniform particles of a size, the chitosan microspheres were washed with purified water to neutrality, and the microspheres were collected statically; Add the microspheres into 10L of 0.2% glutaraldehyde solution (w / v), stir and react at room temperature for 3-5 hours, collect the chitosan microspheres, wash the chitosan microspheres with purified water to neutrality, and then 50 ℃ vacuum drying to obtain chitosan particles.

[0041] Immobilization of protease: Mix trypsin:papain:flavor protease with a weight ratio of 3.5:1:1.5 (w:w:w) evenly to obtain composite protease. Take 10...

Embodiment 2

[0042] Example 2. Magnetic Fe 3 o 4 - Chitosan particles immobilized composite protease and magnetic Fe 3 o 4 - Preparation of Chitosan Microparticles Immobilized Papain

[0043] Dissolve 100g chitosan in 10L 5% acetic acid solution, then add 100g Fe 3 o 4 Add the particles into the chitosan solution, stir and mix at high speed to prepare Fe 3 o 4 - chitosan mixture; the Fe 3 o 4 -The chitosan mixture is slowly added dropwise to 30L mineral oil (containing 1% tween 80), homogeneously emulsified by a high-pressure homogenizer to obtain Fe 3 o 4 - Chitosan emulsion. 500mL of glutaraldehyde solution (25%, w / v) was added to the emulsion, stirred and reacted at room temperature for 3-5 hours, and the prepared magnetic Fe 3 o 4 -Chitosan microparticles were separated from the reaction mixture, washed with acetone and purified water in sequence, and then vacuum-dried at 50°C to obtain magnetic Fe 3 o 4 - Chitosan microparticles.

[0044] Immobilization of protease: Mix...

Embodiment 3

[0045] Example 3: Preparation of Oyster Peptides by Enzymatic Hydrolysis of Chitosan Microparticles Immobilized with Protease

[0046] Add 500kg of fresh water to 250kg of fresh oysters, soak for 0.7 hours, and then drain the water; repeat soaking with clean water 3 times to obtain desalted oysters; shell the desalted oysters, remove the viscera to obtain desalted oyster meat, and use a tissue masher to grind the desalted oysters The meat is homogenized to obtain oyster slurry.

[0047] In 20kg oyster slurry, add 20L water and mix evenly, regulate oyster slurry temperature to be 48 ℃, pH 6.8, add the chitosan microparticle immobilization composite protease 60g (containing composite protease 5.7g) that embodiment 1 prepares under stirring, insulation reaction 4 Hours, the reaction is completed and cooled to room temperature rapidly, centrifuged at 10000rpm for 10 minutes to remove undegraded solids and immobilized enzymes, and the supernatant collected is the oyster enzymatic h...

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Abstract

The invention provides an oyster peptide with a blood fat reducing function as well as a preparation method and application thereof. The method comprises the following steps: hydrolyzing oyster protein by adopting immobilized compound protease to prepared oyster peptide, and performing structural modification on the oyster peptide so as to improve the blood fat reducing activity of the oyster peptide. According to the method, the oyster protein is accurately and efficiently hydrolyzed by utilizing the chitosan immobilized compound protease, the functions of protease hydrolysis and chitosan decoloration and deodorization are achieved, enzyme deactivation processes such as high temperature, strong acid and strong base and an independent decoloration and deodorization process are not needed,and color browning and by-product generation caused by the enzyme deactivation process are avoided. The prepared oyster peptide is high in protein content and excellent in sensory flavor, the blood fat reducing activity of the oyster peptide is remarkably improved through a modification reaction, and the oyster peptide can be widely applied to health food or food development and has wide researchand application prospects.

Description

technical field [0001] The invention belongs to the technical field of biological processing, and in particular relates to an oyster peptide with the function of lowering blood fat, a preparation method and application thereof. Background technique [0002] "China Cardiovascular Report 2017" shows that the prevalence of cardiovascular disease in my country has continued to rise in recent years. It is estimated that there are currently about 290 million people in the country suffering from cardiovascular disease. The death caused by cardiovascular disease occupies the first place among urban and rural residents. Hyperlipidemia is One of the most important risk factors for cardiovascular disease. Hyperlipidemia refers to the symptoms of increased total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) and decreased high-density lipoprotein cholesterol (HDL-C) in plasma, which can cause atherosclerosis Hyperlipidemia can induce diseases such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23L33/18A23L33/17A23L33/175A23L5/20A23L5/47C07K1/107C12P21/06A61K38/01A61K35/618A61P3/06
CPCA23L17/50A23L17/65A23L33/18A23L33/17A23L33/175A23L5/47A23L5/27C12P21/06C07K1/1075A61K38/012A61K35/618A61P3/06A23V2002/00A23V2200/046A23V2200/15A23V2200/3262A23V2250/06A23V2250/55A23V2250/542A23V2300/34A23V2300/50
Inventor 张京良张明振王鹏刘霞姚凤丽
Owner OCEAN UNIV OF CHINA
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