Polypeptide, composition and compound preparation with uric acid lowering effect, preparation method and application
A compound preparation and uric acid-lowering technology, applied in the field of biomedicine, to achieve a good effect of lowering uric acid
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[0041] The present invention also provides the preparation method of the bonito collagen peptide described in the above scheme, comprising the following steps:
[0042] 1) Mix bonito flakes with water, and keep warm at 50-55°C for 0.5-1.5 hours to obtain the mixture;
[0043] 2) After adjusting the pH value of the mixture to 6.5-7.5, mix it with papain, and enzymolyze it at 58-62°C for 2.5-3.5 hours to obtain an enzymatic solution; the mass parts of skipjack meat are 100 parts In total, the mass parts of the papain are 2.5 to 3.5 parts;
[0044] 3) adjusting the pH value of the enzymolysis solution to 4.8-5.2, and inactivating the enzyme at 105-115° C. for 3-8 minutes to obtain an enzyme-inactivating solution;
[0045] 4) Mix the enzyme-inactivating solution with activated carbon, heat it at 55-60°C for 0.5-1.5 hours, filter it through a 30000Da ceramic membrane and a 1Kd organic membrane in turn, collect the filtrate, and freeze-dry the filtrate to obtain bonito collagen pep...
Embodiment 1
[0059] The preparation method of embodiment 1 skipjack protein peptide
[0060] 1. Take the frozen skipjack out of the freezer, wash it 3 times with deionized water and soak it to defrost. Grind the bonito flakes using a meat grinder to obtain minced bonito flakes.
[0061] 2. Weigh 100 kg of the bonito flakes obtained in step 1, add 200 kg of deionized water and stir the solution evenly, heat up to 55° C., and keep it warm for 1 hour to obtain bonito flakes.
[0062] 3. Adjust the pH of the skipjack minced meat in step 2 to 7 with 1M NaOH, and raise the temperature to 60° C., add 3% papain (3 kg), and perform enzymatic hydrolysis for 3 hours to obtain an enzymatic hydrolysis solution.
[0063] 4. Adjust the pH value of the enzymolysis solution in step 3 to 5 with 1M HCl, raise the temperature to 110°C, and keep it for 5 minutes. , to inactivate the enzyme to obtain an inactivated enzyme solution.
[0064] 5. Cool down the enzyme-inactivating solution in step 4 to 55°C, add...
Embodiment 2
[0085] Example 2 A composite preparation prepared based on the bonito collagen peptide prepared in Example 1 (bonito collagen peptide compound)
[0086] The quality of each raw material is as follows: bonito collagen peptide 84kg, kudzu root powder 5kg, chrysanthemum powder 5kg, coix seed powder 3kg, galangal powder 3kg.
[0087] Preparation method (flow chart sees Figure 4 ) consists of the following steps:
[0088] 1) According to the order of bonito peptide, kudzu root powder, chrysanthemum powder, coix seed powder, and galangal powder, add the raw materials into the mixer and mix them thoroughly; pack them into bags to obtain the product, 8g per package.
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