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Method for preparing antioxidation health-caring oyster product

A technology of antioxidant peptides and health care products, applied in the digestive system, fermentation, drug combination and other directions, can solve the problems of nutrient destruction, easy deterioration of oysters, and troublesome eating methods, so as to achieve anti-tumor immunity and improve immunity. Effect

Inactive Publication Date: 2006-05-10
DALIAN FISHERIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The edible value of oysters has been known by people for a long time, but because oysters are very easy to deteriorate at room temperature, and refrigerated and air-dried storage will destroy nutrients, so at present, oysters can only be eaten raw or boiled when they are in a fresh state. Only by eating, frying and frying can the nutrients in it be fully absorbed, not only the eating method is troublesome, but also the eating is limited by the oyster production season
In addition, so far there is no relevant report on the separation and extraction of oyster antioxidant and anti-tumor active ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Homogenize fresh oysters with a homogenizer, add water to adjust the protein concentration to 5%, heat to 65°C, add papain with a weight of 3.6% of oyster weight, keep warm for 160min, boil, cool, centrifuge to take the supernatant, and ultrafilter , concentrated spray drying.

Embodiment 2

[0011] Pacific Bay oysters are used as raw materials, homogenized by homogenizing equipment, adding water to adjust the protein concentration to 5-10%, heating to 45-65°C, adding subtilisin with a weight of 2.0-3.0% of oyster weight, and keeping warm for 100-140min , boiled, cooled, centrifuged at a speed of 4000 rpm to get the supernatant, ultrafiltered with a molecular cut-off of 30000 Dalton ultrafiltration device, concentrated and spray-dried.

[0012] The obtained product is tested, the molecular weight is 800 Dalton ~ 1200 Dalton, and it is composed of 6 ~ 10 amino acids. The oyster antioxidant peptide health product is diluted to a concentration of 0.673 mg / ml, and its in vitro antioxidant capacity is 60 ~ 70%. .

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Abstract

The invention provides a process for preparing oyster oxidation resistance health protection product, which comprises homogenating fresh oyster shell, charging water and heating to 45-65 deg C, charging oblongas proteolytic enzyme or neutral proteolytic enzyme, heat preserving for 100-160 minutes, boiling, cooling down, centrifuging to remove the supernatant fluid, hyperfiltration, spray drying. The product can be made into dosage forms of powder preparation, tablets, capsules or electuary.

Description

Technical field: [0001] The invention relates to a method for preparing an antioxidant peptide health product, in particular to a method for preparing an antioxidant peptide health product by using oysters as raw materials. Background technique: [0002] Oyster is a high-quality marine cultured shellfish, containing 45% to 56% protein, 7% to 16% fat, 19% to 38% glycogen, and contains a variety of vitamins and niacin, carbohydrates and calcium, zinc, Nutrients such as iron and iodine. The high content of sulfuric acid in oysters is highly valued by the medical community, where it is believed to be beneficial to intelligence and brain, to reduce fat and lose weight, and to promote the decomposition of cholesterol. At the same time, a large amount of glycogen contained in oysters is also used as energy for human cells to carry out metabolism, replenishing energy reserves in the body, and improving physical and mental strength. The edible value of oysters has been known by peo...

Claims

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Application Information

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IPC IPC(8): A61K35/618A61P1/14C12P21/00
Inventor 汪秋宽刘红丹徐坚汪涛谢智芬虞星炬
Owner DALIAN FISHERIES UNIVERSITY
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