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Preparation of bioactive peptide for inhibiting meat fat oxidation

A bioactive peptide and fat oxidation technology, which is applied in the direction of chemical change-inhibiting compositions, chemical instruments and methods, fermentation, etc., can solve problems such as poor emulsification, high cost of use, and questionable safety, and achieve good emulsification performance and added The effect of small amount and high safety

Inactive Publication Date: 2007-01-17
DONGGUAN XUJI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, synthetic antioxidants have poor effects, poor emulsification, or questionable safety, and most of them have no inhibitory effect on endogenous lipoxygenase activity, so their application is greatly limited
Although natural antioxidants (such as herbal plant extracts, etc.) have no food safety problems, they are expensive to use and have a greater impact on food flavor and color
In recent years, a large number of studies have shown that the oligopeptide mixture obtained by enzymatic hydrolysis of protein has certain antioxidant activity. However, the oligopeptide mixture is directly used in meat products to inhibit oil oxidation, but there are disadvantages such as large dosage and poor effect.

Method used

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  • Preparation of bioactive peptide for inhibiting meat fat oxidation
  • Preparation of bioactive peptide for inhibiting meat fat oxidation
  • Preparation of bioactive peptide for inhibiting meat fat oxidation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mix the pork with isopropanol in equal weight, and circulate and extract at 50°C for 1 hour, the fat content in the pork is 0.9%; add deionized water equal to the weight of the pork, and homogenate; add Protamex TM 2000U / 100g minced meat liquid, carry out enzymatic hydrolysis reaction at pH 6.5, 50°C, heat at 90°C for 20min to inactivate protease after the degree of hydrolysis reaches 20%, centrifuge filter to take supernatant, and use ultrafiltration membrane ultrafiltration with a molecular weight of 5000Da Finally, the permeate was obtained; after adding salt so that the salt content of the permeate was 0.2mol / L, the permeate was adsorbed by DA201-C macroporous adsorption resin, and the elution peak was collected with 80% ethanol as a desorbent. Ethanol was evaporated by vacuum concentration to obtain a solid product, in which the polypeptide content accounted for 77% of the total protein content.

Embodiment 2

[0028] Mix the pork with isopropanol in equal weight, and circulate and extract at 40°C for 1 hour, the fat content in the pork is 0.9%; add deionized water equal to the weight of the pork, homogenate; add Alcalase TM 2000U / 100g minced meat liquid, carry out enzymatic hydrolysis reaction at pH 6.5, 50°C, heat at 90°C for 20min to inactivate protease after the degree of hydrolysis reaches 19%, centrifuge and filter to get the supernatant, and use ultrafiltration membrane ultrafiltration with a molecular weight of 5000Da Finally, the permeate was obtained; salt was added to make the salt content of the permeate 0.25mol / L, and the permeate was adsorbed by DA201-C macroporous adsorption resin, and the elution peak was collected with 80% ethanol as a desorbent. Ethanol was evaporated by vacuum concentration to obtain a solid product, in which the polypeptide content accounted for 78% of the total protein content.

Embodiment 3

[0030] Mix the sardine meat with isopropanol in equal weight, and circulate and extract at 45°C for 1.5hr, the fat content in the sardine meat is 0.7%; add deionized water equal to the weight of the sardine meat, and homogenate; add Protamex TM 2000U / 100g fish meat, carry out enzymatic hydrolysis reaction at pH 6.5, 50°C, heat at 90°C for 20min to inactivate protease after the degree of hydrolysis reaches 16%, centrifuge and filter to get the supernatant, and use ultrafiltration membrane with a molecular weight of 5000Da after ultrafiltration After obtaining the permeate, add salt so that the salt content of the permeate is 0.3mol / L, use DA201-C macroporous adsorption resin to adsorb the permeate, use 80% ethanol as a desorbent to collect the elution peak, vacuum Concentrate and evaporate ethanol to obtain a solid product, in which the polypeptide content accounts for 67% of the total protein content.

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Abstract

The present invention discloses a production method of biological active peptide that could inhibit the oxidation of fat in meat products with the following steps: the material is mixed with isopropyl alcohol of equal weight, then undergoes circular chemical extractions at 40-50DEG Cfor 1-2 hours; deionized water of equal weight is added and homogenized; the material is then added with protease and hydrolyzed at pH6.5-8.0, 50-65DEG C, and heated at 90DEG C for 20min to denature the protease when the degree of hydrolysis achieves 15-20%; the solid product is acquired through centrifugal filtration to isolate the supernatant, ultra-filtration, adsorption by macroporous resin, elution with 80% ethanol, collection of eluting peak, and vacuum concentration to eliminated ethanol. In this invention, the biological active peptide acquired through defatting, controlled enzymolysis, ultra-filtration and adsorption by macroporous resin can effectively inhibit the activity of the lipoxygenase, quench the free radical generated from lipid oxidation, and control the fat oxidation and outperformed standard of acid value in the storage of meat products.

Description

technical field [0001] The invention belongs to the technical field of bioactive peptide preparation, and in particular relates to a preparation method of a bioactive peptide capable of inhibiting fat oxidation of meat products. Background technique [0002] Meat products are rich in protein, fat, amino acid, vitamins and other nutrients, which are the necessities of human nutritional diet. However, fat oxidation inevitably occurs during the storage of meat products, leading to darkening of the product, deterioration of flavor, decline in quality, and even loss of edible value. The causes of fat oxidation are photooxidation, autoxidation and enzymatic oxidation. Photooxidation is the direct oxidation reaction of unsaturated fatty acids with singlet oxygen to generate hydroperoxides. Autooxidation is a free radical chain reaction of oil under the action of light, heat and metal catalysts. Enzymatic oxidation refers to the endogenous lipoxygenase present in meat products th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C09K15/20
Inventor 赵谋明崔春徐勇何婷梁丽敏
Owner DONGGUAN XUJI FOODSTUFF
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