牡蛎多肽提取物及其制备方法和应用
By using a mixture of chymotrypsin and pancreatic peptidase E to enzymatically hydrolyze oyster meat under ultrasound, combined with low-temperature plasma enzyme inactivation and ultrafiltration membrane fractionation, the enzymatic hydrolysis efficiency of oyster polypeptide extract and the content of polypeptide component OE-I were improved, thus enhancing its antioxidant properties.
CN116240254BActive Publication Date: 2026-07-17QINGDAO DAIYOUJIA BIOTECHNOLOGY CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- QINGDAO DAIYOUJIA BIOTECHNOLOGY CO LTD
- Filing Date
- 2022-12-30
- Publication Date
- 2026-07-17
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Figure BDA0004030762550000081
Abstract
本发明公开了牡蛎多肽提取物及其制备方法和应用，所述制备方法包括：(1)将牡蛎肉糜加水匀浆，所述牡蛎肉糜与水的固液质量比为1:15‑20，再使用蛋白酶液进行酶解，以牡蛎肉糜质量计，所述蛋白酶的加酶量为150‑220U / g，所述蛋白酶为胰凝乳蛋白酶和胰肽酶E的混合物，二者的摩尔比为1‑3:1；在130‑145W的超声波下进行酶解，并且pH保持在8.0‑8.5，酶解的温度为36‑38℃，酶解时间为0.5‑1h；(2)酶解完成后，采用低温等离子体灭酶，然后在4000‑5000rpm下离心，分离上清液，得到牡蛎多肽提取物。本发明通过采用合适比例的胰凝乳蛋白酶和胰肽酶E的混合物，在超声波下进行酶解，能够大大提高酶解效率，酶解时间短；而且采用低温等离子体灭酶，减少高温灭酶，提高了牡蛎多肽提取物中多肽的含量。
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