CN105861565A - Turbot fishskin fermentation product with antioxidant activity - Google Patents
Turbot fishskin fermentation product with antioxidant activity Download PDFInfo
- Publication number
- CN105861565A CN105861565A CN201610390378.6A CN201610390378A CN105861565A CN 105861565 A CN105861565 A CN 105861565A CN 201610390378 A CN201610390378 A CN 201610390378A CN 105861565 A CN105861565 A CN 105861565A
- Authority
- CN
- China
- Prior art keywords
- fish skin
- turbot
- tunning
- fermentation
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a turbot fishskin fermentation product with antioxidant activity. The product is made by fermenting turbot fishskin homogenate with aspergillus oryzae. Fishskin protein can be effectively degraded, the product has the advantages that the process is simple, cost consumption is low and industrialization is easy, and a new means is provided for increasing additional value of turbot fishskin by deeply using the turbot fishskin. Meanwhile, low-molecular-weight fishiskin fermentation liquor with the hydrolysis degree being 30-50% is obtained. The product has rich amino acid, the content of glycine, glutamic acid, alanine and praline is high, and the product has high nutrition and is a good replenisher of amino acid and protein. In in-vitro antioxidant tests, the fermentation product shows high DPPH removal rate and Fe2+ chelating ability, and it means that the product has the function of chelating microelements and can serve as a novel microelement amino acid nutrition additive to be added into food and health-care products.
Description
Technical field
The invention belongs to Natural Antioxidants preparing technical field, be specifically related to a kind of big Pedicellus et Pericarpium Trapae with antioxidant activity
Flounder skin tunning.
Background technology
The cradle that ocean is bred as life, the multiple resources such as the biology that is richly stored with, chemistry, mineral, energy, wherein
Protein resource is the important composition composition of living marine resources, deposits due to ocean and is used in many extreme environments, so its biological egg
Bai Ziyuan is far longer than land in kind and quantity.In recent years, along with the demand of aquatic products is increased by people, sea fishery
Obtain fast development, consequently also create many processing byproduct, such as fish skin, fish head, fishbone, internal organs etc., these by-products
Arbitrarily the abandoning of thing not only results in the wasting of resources and brings great environmental problem.Along with the progress of science and technology, more come
The most research shows that these by-products are good marine protein sources, can be as the extraction raw material of bioactive peptide and enzyme preparation.
Turbot, belongs to Osteichthyes Pleuronectiformes Bothidae, is commonly called as brill, be worldwide Flounder Pleuronectidae master support kind it
One, it is distributed widely in Asia, Europe and South America, after within 1992, introducing China, industrialized culture is concentrated mainly on Circum-Bohai Sea
Three cities of province one are littoral, with the annual production output value more than 60000 tons, become the culture fishery that China is main.Turbot is usually used in
Fish fillet and the factorial praluction of fillet, can produce substantial amounts of fish skin by-product in the course of processing, containing abundant albumen in fish skin
Matter, therefore finds a kind of conversion technology being translated into active polypeptide, is possible not only to increase turbot added value and carries
High economic benefit, can also alleviate ambient pressure simultaneously.
Summary of the invention
It is an object of the invention to provide a kind of preparation method prepared from turbot fish skin and there is anti-oxidation active substance
And application, thus make up the deficiency of present technology.
Present invention firstly provides a kind of turbot fish skin tunning with antioxidant activity, be to use aspergillus oryzae
(Aspergillus oryzae) fermentation turbot fish skin homogenate is made；
Described turbot fish skin homogenate, be turbot fish skin raw material is added water after carry out steaming and decocting, after being cooled to room temperature
Carry out homogenate and make fish skin fermenation raw liquid；
The turbot fish skin tunning of the present invention, its concrete preparation method comprises the following steps that
1) carry out steaming and decocting after turbot fish skin raw material being added water, carry out homogenate after being cooled to room temperature and make fish skin proferment
Liquid；
2) using according to step 1) the fish skin fermenation raw liquid prepared of method trains as culture medium, the strain adding activation
Support, it is thus achieved that seed culture medium；
3) by step 2) in the seed culture medium of preparation be inoculated into according to step 1) in the fish skin fermenation raw liquid prepared of method,
Inoculum concentration is 10～30%, cultivates 5～8d under strain optimum temperature；
4) by step 3) filtering fermentation liquor that obtains, centrifugal obtain polypeptide liquid of fermenting, by obtain after gained liquid lyophilizing
Yellow powder material is turbot fish skin antioxidation tunning；
Described step 1) in the mass ratio of fish skin raw material and water be preferably 1:3；
Described step 2) in actication of culture condition be: 30 DEG C, 180rmp, incubation time is 2d；
Described step 3) optimum inoculum concentration is 10% and optimum fermentation time is 7d.
The present invention also provides for a kind of antioxidant effect more preferable turbot fish skin tunning, is by above-mentioned turbot
After skin fermentation liquid lyophilizing concentrates, redissolving with ultra-pure water, configuration concentration is the solution of 1g/mL, crosses the inorganic moisture film of 0.45 μm, upper G-
15 gel chromatographic columnses separate, and applied sample amount is 2mL, and with distilled water as eluent, flow velocity is 1mL/min, and detection wavelength is
220nm, collecting elution time is 17～23.5min and the eluent of 24.75～34.3min；
The present invention can effectively degrade fish skin albumen, has technique simple, and cost consumption is low, easy industrialization excellent
Point, provides new way for deeply utilizing turbot fish skin to improve its added value.Simultaneously, it is thus achieved that degree of hydrolysis be 30～50% low
Molecular weight fish skin fermentation liquid, this product contains abundant aminoacid, and wherein glycine, glutamic acid, alanine, proline content are relatively
Height, has high trophism, is the supplement of good amino acid and protein.In vitro in Oxidation Resistance Test, tunning
Show high DPPH clearance rate and Fe2+Chelating ability, this illustrates that this material can be with chelated microelement, can be as novel micro
Element amino acid nutrition addictive joins in food and health product, thus prevents the disease (iron deficiency that trace element deficiency causes
Property anemia, rickets etc.).Additionally, by the process of this technology, the product obtained not only has good color and luster (faint yellow),
Raw material fishy smell can also be removed, be effectively improved fish skin local flavor, improve the consumer acceptability of product, more preferably be applied to food for it
Product and health products trade are laid a good foundation.
Accompanying drawing explanation
Fig. 1: turbot leather is for antioxidant process chart；
Molecular weight distribution liquid phase figure before and after the fermentation of Fig. 2: turbot fish skin；
Antioxidation activity in vitro variation diagram before and after the fermentation of Fig. 3: turbot fish skin；
G-15 purification figure after the fermentation of Fig. 4: turbot fish skin；
Flavor variations radar map before and after the fermentation of Fig. 5: turbot fish skin.
Detailed description of the invention
The antioxidant of the present invention carries out biodegradation mainly by microorganism to turbot fish skin, by by fish skin
Middle inactive protein is degraded to little peptide or amino acid hydrolyticsolution obtains corresponding antioxidant activity.The present invention has selected common food
Level strain, obtains anti-oxidation active substance by direct fermentation turbot fish skin, mainly includes that prepared by fish skin culture medium, strain is trained
Support, actication of culture, inoculation fermentation, product separate.As it is shown in figure 1, the preparation method step of the present invention is as follows:
One, prepared by fish skin culture medium:
1. fish skin is precooked condition: be that 1:3～3:2 fish skin liquid is placed in boiling water bath and boils 30min by solid-liquid ratio；
2. after fish skin liquid of precooking is cooled to room temperature, transferring in refiner broken, broken condition is: 4000rmp, 40s；
3. fish skin homogenate is dispensed in triangular flask, autoclaving, and condition is: 121 DEG C, 20min.
Two, actication of culture:
4. fermented bacterium cultivates 2d under respective optimal culture conditions, carries out actication of culture；
Three, prepared by anti-oxidation active substance:
5. fermentation: 10%～30% seed liquor is inoculated in 25%～60% fish skin fermentation liquid, fermentation 5～8d, fermentation
Temperature 30 DEG C～37 DEG C, revolution 180rmp；
7. antioxidant separates；By 4 layers of filtered through gauze of fermentation liquor, filtrate is centrifuged, and centrifugal condition is: revolution
8000rmp, temperature 4 DEG C, centrifugation time is 15min.Centrifugal gained solution, after lyophilization 2d, gained pale yellow powder is institute
Obtain big squama flounder skin antioxidant.
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1: the screening of turbot fish skin fermented bacterium
Lactic acid bacteria is respectively as turbot fish skin fermented bacterium, actication of culture condition；37 DEG C, anaerobism quiescent culture, training
The foster time is 2d.Being accessed in turbot fish skin culture medium by the strain activated, inoculum concentration is 10%, and solid-liquid ratio is 40%, sends out
The ferment time is 5d.4 layers of filtered through gauze of fermentation liquor, filtrate is centrifuged, obtains tunning lyophilizing, and measurement result shows: this product water
Xie Du is 5.19%, and DPPH clearance rate is 10.83%.
Embodiment 2: the screening of turbot fish skin fermented bacterium
Yeast is respectively as turbot fish skin fermented bacterium, actication of culture condition；30 DEG C, 180rmp, incubation time
For 2d.Being accessed in turbot fish skin culture medium by the strain activated, inoculum concentration is 10%, and solid-liquid ratio is 40%, fermentation time
For 5d.4 layers of filtered through gauze of fermentation liquor, filtrate is centrifuged, obtains tunning lyophilizing, and measurement result shows: degree of hydrolysis is 3.44%,
DPPH clearance rate is 38.89%.
Embodiment 3: the screening of turbot fish skin fermented bacterium
Aspergillus oryzae is respectively as turbot fish skin fermented bacterium, actication of culture condition；30 DEG C, 180rmp, incubation time
For 2d.Being accessed in turbot fish skin culture medium by the strain activated, inoculum concentration is 10%, and solid-liquid ratio is 40%, fermentation time
For 5d.4 layers of filtered through gauze of fermentation liquor, filtrate is centrifuged, obtains tunning lyophilizing, and measurement result shows: degree of hydrolysis is
37.43%, DPPH clearance rate is 58.35%.
From embodiment 1-3 it can be seen that under identical fermentation condition, aspergillus oryzae has best degraded energy to turbot
Power, it is thus achieved that product there is high degree of hydrolysis and DPPH Scavenging activity.
The preparation of embodiment 4 turbot fish skin antioxidant
Fish skin is shredded, weighs 25g, add 75mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 10%, and fermentation temperature is 30 DEG C, fermentation time 6d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 67.5%.
The preparation of embodiment 5 turbot fish skin antioxidant
Fish skin is shredded, weighs 40g, add 60mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 10%, and fermentation temperature is 30 DEG C, fermentation time 7d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 69.18%.
The preparation of embodiment 6 turbot fish skin antioxidant
Fish skin is shredded, weighs 60g, add 40mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 10%, and fermentation temperature is 30 DEG C, fermentation time 8d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 50.12%.
The preparation of embodiment 7 turbot fish skin antioxidant
Fish skin is shredded, weighs 40g, add 60mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 20%, and fermentation temperature is 30 DEG C, fermentation time 6d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 68.67%.
The preparation of embodiment 8 turbot fish skin antioxidant
Fish skin is shredded, weighs 60g, add 40mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 20%, and fermentation temperature is 30 DEG C, fermentation time 7d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 41.38%.
The preparation of embodiment 9 turbot fish skin antioxidant
Fish skin is shredded, weighs 25g, add 75mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 20%, and fermentation temperature is 30 DEG C, fermentation time 8d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 64.78%.
The preparation of embodiment 10 turbot fish skin antioxidant
Fish skin is shredded, weighs 60g, add 40mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 30%, and fermentation temperature is 30 DEG C, fermentation time 6d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 47.5%.
The preparation of embodiment 11 turbot fish skin antioxidant
Fish skin is shredded, weighs 25g, add 75mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 30%, and fermentation temperature is 30 DEG C, fermentation time 7d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 51.1%.
The preparation of embodiment 12 turbot fish skin antioxidant
Fish skin is shredded, weighs 40g, add 60mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 30%, and fermentation temperature is 30 DEG C, fermentation time 8d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 63.5%.
The preparation of embodiment 13 turbot fish skin antioxidant
Fish skin is shredded, weighs 25g, add 75mL distilled water, after the 30min that precooks, be homogenized autoclaving, access and activate
The aspergillus oryzae of 2d ferments, and inoculum concentration is 10%, and fermentation temperature is 30 DEG C, fermentation time 7d, the fermentation liquid lyophilizing that will obtain,
Measuring DPPH clearance rate is 77.1%.
The basic index analysis of embodiment 14 turbot antioxidant
By the fermentation liquid obtained by embodiment 4-13, all there is certain antioxidant activity, wherein, product in embodiment 13
Antioxidant activity best, the basic index of this embodiment product, up to 77.1%, is therefore analyzed, mainly wraps by clearance rate
Include:
1) degree of hydrolysis measures: be respectively adopted formol titration and Kjeldahl nitrogen determination free ammonical nitrogen content and total nitrogen
Content.Degree of hydrolysis measurement result display turbot fish skin degree of hydrolysis after this inventive technique is degraded can reach 50.45%, this explanation
This process can effectively utilize the albumen in fish skin, thus improves its added value.
2) molecular weight distribution: use efficient liquid phase exclusion chromatography to measure.After diluted sample 10 times, through 0.22 μm filter
Filter, take 10 μ L sample liquid and be analyzed (table 1).
Table 1 turbot fish skin stock solution and antioxidant molecular weight distribution
From this table it can be seen that the large protein that turbot fish skin is mainly more than 10kDa by molecular weight forms, molecular weight is little
Polypeptide (< 1kDa) only account for 8.37%, after the inventive method processes, molecular weight is greatly reduced, finally, small-molecular peptides content
Up to 84.68% (Fig. 2).
3) hydrolysis amino acid measures: sample adds a certain amount of 6mol/L hydrochloric acid hydrolyzed solution, after being filled with nitrogen 30s, hydrolyzes 22h
Rear taking-up, is cooled to room temperature.Hydrolyzation sample is concentrated on the Nitrogen evaporator of 50 DEG C, adds 1mL0.02mol/L hydrochloric acid liquid,
Filtering through 0.22 μm filter, filtrate is liquid to be measured.Take liquid 20 μ L amino-acid analyzer to be measured to be analyzed.Amino acid analysis
Result shows, turbot fish skin is good protein resource, containing abundant aminoacid, has high nutritive value, wherein
Glycine, alanine, glutamic acid, hydroxyproline, arginine content are higher.The anti-oxidation active substance that the present invention obtains contains more
Amino acids, wherein essential amino acids improves 30.86%, and total amino acids improves 11.76%, additionally, with anti-before and after Fa Jiao
Oxidation activity amino acid content also increases, and has brought up to 45.15% from fermentation front 41.18%.The system of this explanation present invention
Preparation Method is possible not only to improve the antioxidant activity of fish skin, insoluble protein in fish skin can be converted into soluble protein simultaneously, from
And improve fish skin albumen availability and trophic function (table 2).
Table 2: turbot fish skin stock solution and antioxidant hydrolysis amino acid are analyzed
4) free amino acid composition: sample pre-treatments: take 2mL sample, adds 8mL dehydrated alcohol, fully mixes, in 4 DEG C
Refrigerator stands 30min, 6000 × g and is centrifuged 5min, takes supernatant 2mL, and 40 DEG C of Nitrogen evaporators dry up, and add 2mL sample diluting liquid, fully
After dissolving, filter through 0.22 μm filter, sample detection.Result shows, is practically free of the acid of free ammonia base unit weight in fish skin stock solution, through sending out
After ferment PROCESS FOR TREATMENT, free aminoacid content dramatically increases.Free amino acid before fermentation only has 40mg/g, free ammonia after fermentation
Base acid content brings up to 2190mg/g；Essential amino acids content is 440mg/g, and wherein methionine, proline, threonine content are relatively
High；Contain abundant antioxidation aminoacid (accounting for the 44.29% of total free amino acid amount), particularly glutamic acid, proline simultaneously
And methionine；Free amino acid is the key factor constituting flavoring agent peculiar flavour, and in this product, delicious amino acid is the richest
Richness, Fresh ear field and sweet taste aminoacid account for the 13.7% and 41.6% of total free amino acid content respectively.Data above is all said
This technique bright can effectively be degraded fish skin, it is thus achieved that product be good amino acid nutrient supplement, this product also has simultaneously
Good flavor characteristics (table 3).
Table 3 turbot fish skin stock solution and antioxidant free amino acid analysis
Embodiment 15 big squama Flounder antioxidant antioxidant activity is analyzed
The multiformity of antioxidant active mechanism, it is desirable to evaluating material antioxidant activity liquid needs many considerations, therefore
Select DPPH, Fe2+Chelating ability and reducing power carry out the evaluation of antioxidant activity to the product that the embodiment of the present invention 13 obtains.
1) DPPH clearance rate: adding 3mL concentration in the sample of variable concentrations is 0.06mmol/L DPPH ethanol solution, mixed
After even, lucifuge reaction 30min, measure light absorption value at 517nm, replace sample to do blank with distilled water, positive control is
BHA.
2)Fe2+Chelating ability: after dilution obtains the sample of variable concentrations, be separately added into 2mmol/L FeCl2And 0.1mL
5mmol/L phenanthrene alloxazine, after reaction 10min, measures light absorption value at 562nm, and distilled water replaces sample to do blank, positive control
For BHA.
3) reducing power: add 2.5mL PBS (0.2mol/L, pH 6.6) and 2.5mL 1% ferrum in the sample of variable concentrations
Potassium cyanide solution, will add 2.5mL 10% trifluoroacetic acid after 50 DEG C of water-bath 20min of mixture, room temperature stands 10min, then takes
2.5mL reactant liquor adds 2.5mL distilled water and 0.5mL 0.1%FeCl3, react 10min, measure light absorption value at 700nm, distillation
Water replaces sample to do blank, and positive control is citric acid.
Measurement result shows, tunning antioxidant activity is significantly larger than fish skin stock solution, and wherein DPPH clearance rate is by 1.2%
Bringing up to 67%, chelating ability is brought up to 67.62 by 0.32%, and the minimum light absorption value of reducing power change is brought up to 0.69 (figure by 0.05
2)。
Table 4 antioxidant activity divides result
Embodiment 16 fermentation liquid G-15 gel chromatography initial gross separation
After turbot fermentation liquid lyophilizing embodiment 13 obtained concentrates, redissolving with ultra-pure water, configuration concentration is 1g/mL's
Solution, crosses the inorganic moisture film of 0.45 μm, and upper G-15 gel chromatographic columns separates, and applied sample amount is 2mL, with distilled water as eluting
Liquid, flow velocity is 1mL/min, and detection wavelength is 220nm, collects different component and measures sequestering activity.
As shown in Figure 4, be divided into four eluting peaks by sample after G-15 gel chromatography column, elution time be respectively 8.5～
12min (P1 peak), 12.5～16.5min (P2 peak), 17～23.5min (P3 peak), 24.75～34.3min (P4 peaks), to four
The sequestering activity at peak is measured, and result shows the Fe that P3 and P4 activity is higher2+Chelating vigor, respectively 65.57% He
70.12%, and P1, P2 have low sequestering activity, respectively 2.25% and 33.38%.Efficient liquid phase gel column is used to measure
P3, P4 molecular weight, distribution is concentrated mainly on below 400D.
Embodiment 17 big squama Flounder antioxidant local flavor is analyzed
Use Electronic Nose that antioxidant and fish skin liquid are carried out abnormal smells from the patient analysis.Electronic Nose is mainly represented not respectively by ten
The metal oxide sensor composition of commaterial sensitivity, primary operational process is as follows: takes 1mL testing sample and loads Head-space sampling
In Ping, then inserting Electronic Nose sample introduction needle to start in Head-space sampling bottle to measure and determine, condition determination is the sensor self-cleaning time
200s, sensor zero 10s, the sampling time is 60s, and each sample is repeated 3 times.It is known that it is distinctive in fish and goods thereof
Fishy smell always reduces the main cause of the consumer acceptability of aquatic products, and this local flavor is mainly derived from aquaculture mistake
In journey, the process such as microorganism, enzyme and fat oxidation during body accumulation and saving and processing, greatly limit aquatic products deep
The development of secondary industry, therefore, seeks the minimizing technology of bad flavor in aquatic products, becomes study hotspot in this year.From radar
It can be seen that fish skin liquid local flavor there occurs notable change in figure peak area, wherein 1,2,3,5,6,8 six sensor response values show
Writing and reduce, this explanation, after this technical transform, effectively improves fish skin liquid local flavor, makes every abnormal smells from the patient be more evenly distributed, local flavor
Softer, improve consumer acceptance (Fig. 5).Add in flavouring like sauce as flavor substance, except energy
Enough increase outside the organoleptic attribute of product, also can bring health care into, increase added value of product.
Table 5 Electronic Nose sensor performance result table
Claims (10)
1. a turbot fish skin tunning, it is characterised in that described tunning is with aspergillus oryzae (Aspergillus
Oryzae) fermentation turbot fish skin homogenate is made.
2. tunning as claimed in claim 1, it is characterised in that described turbot fish skin homogenate, is by turbot
Fish skin carries out steaming and decocting after adding water, and carries out being homogenized and make after being cooled to room temperature.
3. tunning as claimed in claim 1, it is characterised in that described tunning, its a kind of preparation method is as follows:
1) carry out steaming and decocting after turbot fish skin raw material being added water, carry out homogenate after being cooled to room temperature and make fish skin fermenation raw liquid；
2) using according to step 1) the fish skin fermenation raw liquid prepared of method cultivates as culture medium, the strain adding activation,
Obtain seed culture medium；
3) by step 2) in the seed culture medium of preparation be inoculated into according to step 1) the fish skin fermenation raw liquid prepared of method is carried out
Fermentation；
4) by step 3) filtering fermentation liquor that obtains, centrifugal obtain polypeptide liquid of fermenting, the yellow that will obtain after gained liquid lyophilizing
Powdered substance is turbot fish skin antioxidation tunning.
4. tunning as claimed in claim 4, it is characterised in that described step 1) in the mass ratio of fish skin raw material and water
For 1:3.
5. tunning as claimed in claim 3, it is characterised in that described step 2) in actication of culture condition be: 30
DEG C, 180rmp, incubation time is 2d.
6. tunning as claimed in claim 3, it is characterised in that described step 3) in fermentation inoculum concentration be 10%.
7. tunning as claimed in claim 3, it is characterised in that described step 3) in fermentation temperature be 30 DEG C, fermentation
Time 7d.
8. claim 1 or the application in preparing antioxidant of the turbot fish skin tunning described in claim 4.
9. a turbot fish skin tunning with non-oxidizability, it is characterised in that described tunning is by right
Turbot fish skin tunning described in requirement 1 or claim 4 ultra-pure water redissolves, and enters with G-15 gel chromatographic columns after filtration
Row separate, with distilled water as eluent, flow velocity is 1mL/min, and detection wavelength is 220nm, collection elution time be 17～
The eluent of 23.5min and 24.75～34.3min.
10. tunning as claimed in claim 9, it is characterised in that described filtration was the inorganic moisture film of 0.45 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390378.6A CN105861565B (en) | 2016-06-04 | 2016-06-04 | A kind of turbot fish-skin tunning with antioxidant activity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390378.6A CN105861565B (en) | 2016-06-04 | 2016-06-04 | A kind of turbot fish-skin tunning with antioxidant activity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105861565A true CN105861565A (en) | 2016-08-17 |
| CN105861565B CN105861565B (en) | 2019-08-23 |
Family
ID=56675774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610390378.6A Active CN105861565B (en) | 2016-06-04 | 2016-06-04 | A kind of turbot fish-skin tunning with antioxidant activity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105861565B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199646A (en) * | 2011-03-15 | 2011-09-28 | 广东海洋大学 | Method for preparing collagen peptide with fish skin |
| CN102326796A (en) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | Method for producing oyster hydrolyzate through microbial fermentation |
| CN105255972A (en) * | 2015-11-13 | 2016-01-20 | 汪恒森 | Method for preparing antioxidant active peptide by means of fermenting tilapia skin through aspergillus oryzae |
| CN105255982A (en) * | 2015-11-13 | 2016-01-20 | 周金全 | Method for preparing antioxidant active peptide by means of fermenting tilapia skin through aspergillus oryzae |
-
2016
- 2016-06-04 CN CN201610390378.6A patent/CN105861565B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199646A (en) * | 2011-03-15 | 2011-09-28 | 广东海洋大学 | Method for preparing collagen peptide with fish skin |
| CN102326796A (en) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | Method for producing oyster hydrolyzate through microbial fermentation |
| CN105255972A (en) * | 2015-11-13 | 2016-01-20 | 汪恒森 | Method for preparing antioxidant active peptide by means of fermenting tilapia skin through aspergillus oryzae |
| CN105255982A (en) * | 2015-11-13 | 2016-01-20 | 周金全 | Method for preparing antioxidant active peptide by means of fermenting tilapia skin through aspergillus oryzae |
Non-Patent Citations (1)
| Title |
|---|
| 吴海滨: "利用米曲霉（Aspergillus oryzae）发酵鳕鱼皮制备生物活性肽的研究", 《工程科技I辑》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105861565B (en) | 2019-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101301023B (en) | Pilose antler deer penis collagen polypeptide, and preparation and produced oral preparation thereof | |
| CN101669571A (en) | Process for producing protein feed source small peptide by combining lactobacillus mixed fermentation with enzymolysis | |
| CN104710525A (en) | Tuna fishbone collagen sourced zinc chelated collagen peptide, preparation method and application thereof | |
| CN102318843A (en) | A kind of fish scale collagen polypeptide and preparation method thereof | |
| CN107708443A (en) | The purposes of zymotic fluid outside product containing erythrothioneine and preparation method thereof and gill fungus mycetocyte | |
| CN105230783A (en) | Fishbone fermented milk and preparation method thereof | |
| CN109439715A (en) | Mung bean protein peptide-chelates of zinc preparation method | |
| CN103393191A (en) | Crocodile meat oral liquid and preparation method thereof | |
| CN102389071B (en) | Donkey-hide gelatin raw powder and its preparation method | |
| Jiang et al. | Purification of an iron‐binding peptide from scad (Decapterus maruadsi) processing by‐products and its effects on iron absorption by Caco‐2 cells | |
| CN106174040B (en) | A kind of production method of the rich lactobacillus type fermented soya bean for producing γ-aminobutyric acid | |
| CN102286588B (en) | Method for preparing turtle peptide | |
| Morales et al. | Effects of solid-state fermentation and the potential use of cassava by-products as fermented food | |
| Young et al. | Variations in total amino acid content of peanut meal | |
| CN101878815B (en) | Production method of donkey-hide gelatin small peptide Chinese date yoghourt | |
| CN104711217B (en) | A kind of biologically active peptide of new promotion lactobacter growth | |
| CN109362997A (en) | A kind of feed addictive and preparation method thereof improving marine fish quality | |
| CN101058782B (en) | Sports beer | |
| CN110074379B (en) | Zinc-rich salt and preparation method thereof | |
| CN105861565B (en) | A kind of turbot fish-skin tunning with antioxidant activity | |
| CN104432373B (en) | Method for preparing GABA beverage employing lactobacillus fermentation on agrocybe cylindracea | |
| CN108651164A (en) | A kind of salicylic acid culture medium and preparation method thereof suitable for straw mushroom | |
| CN105211496B (en) | A method of removing peanut meal protein peptides pigment in the way of freeze concentration | |
| CN105746891B (en) | A method of utilizing aquatic product protein and feather meal fermentation preparation fowl growth promotion small peptide | |
| CN107319481A (en) | A kind of method that xiang semen is prepared by raw material of duck skeleton accessory substance |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |