CN107163132A - A kind of preparation method and application based on glucan-modified antifreeze glycopeptide - Google Patents
A kind of preparation method and application based on glucan-modified antifreeze glycopeptide Download PDFInfo
- Publication number
- CN107163132A CN107163132A CN201710483482.4A CN201710483482A CN107163132A CN 107163132 A CN107163132 A CN 107163132A CN 201710483482 A CN201710483482 A CN 201710483482A CN 107163132 A CN107163132 A CN 107163132A
- Authority
- CN
- China
- Prior art keywords
- antifreeze
- glycopeptide
- glucan
- preparation
- antifreeze glycopeptide
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/47—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N1/00—Preservation of bodies of humans or animals, or parts thereof
- A01N1/02—Preservation of living parts
- A01N1/0205—Chemical aspects
- A01N1/021—Preservation or perfusion media, liquids, solids or gases used in the preservation of cells, tissue, organs or bodily fluids
- A01N1/0221—Freeze-process protecting agents, i.e. substances protecting cells from effects of the physical process, e.g. cryoprotectants, osmolarity regulators like oncotic agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/461—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from fish
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
Abstract
The invention discloses a kind of preparation method and application based on glucan-modified antifreeze glycopeptide, belong to biological, food processing technology field.Glucan sugar chain is incorporated into the antifreeze peptide of separate sources by glycosylation grafting means, antifreeze glycopeptide is synthesized.Antifreeze glycopeptide of the present invention has good antifreezing function, and the cryogenic freezing available for cell, tissue, organ, microorganism and frozen food is preserved.Cell, tissue, organ, the freeze survival rate of microorganism of addition antifreeze glycopeptide of the present invention are significantly increased；Apply the invention in freezing food, the stability of the original quality of frozen food can be kept well, food quality deterioration caused by freezing injury is significantly reduced.
Description
Technical field
Present invention relates particularly to a kind of preparation method and application based on glucan-modified antifreeze glycopeptide, belong to it is biological,
Food processing technology field.
Background technology
Antifreeze protein, is commonly called as ice structural protein, is called and makees thermal hysteresis protein, first in 1969 by Devries in the South Pole
A kind of polar region fish in straits（Trematomus borchgrevinki）Blood in find.Antifreeze protein has low-temperature protection work
Property, the necks such as medical science, biological and food processing can be applied to as cryoprotector.As antifreeze protein is applied to tissue, cell
And the Cord blood of microorganism, its freeze survival rate can be significantly improved；Antifreeze protein can reduce frozen food in low temperature cold storage
The quality deterioration that the ice crystal and its recrystallization of process formation are caused to food, improves the stability of frozen food.
The Activity of Antifreeze of antifreeze protein is mainly derived from some of antifreeze protein active fragment, is not that whole albumen exists
Work.Few rue of Wang et al. is digested from the collagen of the separate sources such as ox-hide, pigskin and fish-skin by zymolysis technique, separated
Go out the polypeptide fragment with high anti-freezing activity.
In recent years studies have found that recrystallization inhibition activity is served to pass for antifreeze protein performance cryoprotection effect
Important effect, but the heat stagnation of antifreeze protein activity and ice binding characteristic when storage temperature for being less than heat stagnation active temperature area
Between biomaterial（Such as cell, blood, tissue）Destruction even lethal effect is played on the contrary, is primarily due to when storage temperature is less than
During heat stagnation active temperature range, ice-crystal growth is uncontrolled and is quickly converted to acicular texture, and then causes cellular damage to be conciliate
The decline of cell survival rate after jelly.This is also to hinder natural antifreeze protein（Or peptide）Practical application is carried out as cryoprotector
Principal element.Therefore, international research in recent years starts to be directed to exploitation there is recrystallization inhibition activity to be lived without heat stagnation for some
The novel antifreeze proteins of property, are exactly one kind of this kind of active material based on glycosylation modified antifreeze protein.Such as one by 4
The peptide chain that Ser-Gly-Gly tripeptides is repeated for skeleton and connects what a galactoside base was formed by the carbon teminal of Ser residues
Antifreeze peptide is found that with very strong recrystallization inhibition activity without heat stagnation activity.In addition, research it has also been found that glycosyl species and
Glycosylation position and amino acid residue type have significant impact effect, such as gala to recrystallization inhibitory activity in peptide backbone
Glycosyl modified antifreeze peptide recrystallization inhibition activity is stronger than the antifreeze peptide that mannose group is modified, and proline is conditional due to having
The anglec of rotation can make albumen have obvious secondary structure in the solution, therefore some have stronger recrystallization inhibition containing proline
Activity.
Therefore, the present invention is by the antifreeze peptide and glucan of separate sources by glycosylation modified means, and chemical synthesis resists
Freeze glycopeptide.The Activity of Antifreeze of synthesized antifreeze glycopeptide is significantly higher than original antifreeze peptide, can be widely applied to cell, group
Knit, organ, the cryogenic freezing of microorganism and frozen food are preserved；, can be with large-scale industry and this method is safe, easily controllable
Metaplasia is produced.
The content of the invention
One of the object of the invention is in view of the shortcomings of the prior art, provide a kind of preparation based on glucan-modified antifreeze glycopeptide
Methods and applications.Cell, tissue, organ, the freeze survival rate of microorganism of addition antifreeze glycopeptide of the present invention are significantly increased；Will
The present invention is applied in freezing food, and the stability of the original quality of frozen food can be kept well, is significantly reduced cold
Freeze food quality deterioration caused by damage.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of preparation method based on glucan-modified antifreeze glycopeptide, is prepared as follows：
It is 1 according to mass ratio between antifreeze peptide powder and glucan:1 ~ 1:5 ratio mixes antifreeze peptide powder and glucan
Close, be then dissolved in deionized water, solution ultimate density is 5 ~ 15%（w/v）, stirring makes it fully dissolve；Then 60
~ 80 DEG C, pH be 8.0 ~ 9.0 under the conditions of react 1 ~ 2 h；After reaction terminates, it is immediately placed in 0 DEG C of water and cools down to terminate
Reaction, reacted solution freeze-drying, obtains described glucan-modified antifreeze glycopeptide freeze-dried powder.
The raw material sources of described antifreeze peptide powder are in pigskin, ox-hide, fish-skin or fish scale.
Described mixing time is 10 ~ 20 min；The cool time is 15 ~ 30 min.
The purposes of antifreeze glycopeptide made from preparation method as described above, described antifreeze glycopeptide is prepared for cell, group
Knit, organ, the cryogenic freezing of microorganism and frozen food are preserved.
Technical scheme provided by the present invention has following advantage：
（1）Antifreeze peptide raw material sources used in the present invention are in food source leftover bits and pieces, with safety non-toxic, wide material sources, price
The advantage such as cheap；
（2）Antifreeze glycopeptide synthetic method that the present invention is provided efficiently, safety, cost it is low, it is easy to control；
（3）The antifreeze glycopeptide that the present invention is synthesized is widely used, and can be applied to cell, tissue, organ, microorganism and frozen food
Cryogenic freezing is preserved；And compared with antifreeze peptide, its Activity of Antifreeze is significantly improved.
Specific implementation measure
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited only to these embodiments.
Embodiment 1
A kind of preparation method based on glucan-modified antifreeze glycopeptide, is carried out as follows：
（1）According to antifreeze peptide powder（From pigskin）Mass ratio is 1 between glucan:2.7 ratio is by antifreeze peptide powder
With glucan mixing, it is then dissolved in deionized water, solution ultimate density is 10%（w/v）, stirring 15 min makes it fully molten
Solution；
（2）Antifreeze peptide after dissolving reacts 67 min with glucan mixed liquor under the conditions of 77 DEG C, pH is 8.74；Reaction knot
Shu Hou, is immediately placed in frozen water and cools down 20 min, terminating reaction, reacted solution freeze-drying, obtains antifreeze glycopeptide and freezes
Powder.
Embodiment 2
A kind of preparation method based on glucan-modified antifreeze glycopeptide, is carried out as follows：
（1）According to antifreeze peptide powder（From ox-hide）Mass ratio is 1 between glucan:1 ratio by antifreeze peptide powder and
Glucan is mixed, and is then dissolved in deionized water, and solution ultimate density is 5%（w/v）, stirring 10 min makes it fully dissolve；
（2）Antifreeze peptide after dissolving reacts 60 min with glucan mixed liquor under the conditions of 60 DEG C, pH is 8.0；Reaction terminates
Afterwards, it is immediately placed in frozen water and cools down 15 min, terminating reaction, reacted solution freeze-drying obtains antifreeze glycopeptide freeze-dried powder.
Embodiment 3
A kind of preparation method based on glucan-modified antifreeze glycopeptide, is carried out as follows：
（1）According to antifreeze peptide powder（From fish-skin）Mass ratio is 1 between glucan:5 ratio by antifreeze peptide powder and
Glucan is mixed, and is then dissolved in deionized water, and solution ultimate density is 15%（w/v）, stirring 20 min makes it fully molten
Solution；
（2）Antifreeze peptide after dissolving reacts 120 min with glucan mixed liquor under the conditions of 80 DEG C, pH is 9.0；Reaction knot
Shu Hou, is immediately placed in frozen water and cools down 30 min, terminating reaction, reacted solution freeze-drying, obtains antifreeze glycopeptide and freezes
Powder.
Application of the antifreeze glycopeptide of the present invention of application examples 1 in microorganism freezen protective
Carry out as follows：
Test process：A. blank control（Deionized water）, B. glucans, C. do not carry out glycosylation modified antifreeze peptide, and D. is real
Apply the antifreeze glycopeptide of the preparation of example 1.
Test method：
（1）Prepare seed liquor：The streptococcus thermophilus deposited of going bail for is recovered in M17 fluid nutrient mediums, 37 °C, 180 r/min cultures
One night, OD values are about 1.3.
（2）Preparing experiment bacterium solution：50 μ L seed liquor is taken to cultivate 4 in the test tube for filling 4 mL M17 fluid nutrient mediums
H, now the OD of bacterium solution is about 1.2.
（3）Experiment bacterium solution is diluted 100 times with sterile deionized water, takes 100 μ L dilution bacterium solution to be transferred to 2 mL modeling
Expect in cryovial, mixed with 900 μ L freezeproof protectant, turbine mixer is mixed.
（4）The μ L of sample mixed liquor 50 are taken to cultivate the OD at 7 h, 600 nm of detection in 4 mL M17 fluid nutrient mediums
Value.Sample after taking is put into after -24 DEG C of h of freezing processing 24,37 DEG C of water-baths 10 min of defrosting, takes 50 μ L to be inoculated with again
The h of culture assay 7 OD values.
OD values and the relative amount of lactic acid bacteria under the conditions of this meet following relational expression：
y = 0.2152Ln(x)+0.0594, R2 = 0.9972 (2 - 1)
Y is the relative amount of viable bacteria in sample in formula, and x is the OD values that 7 h cultivate bacterium solution.Calculate bacterium in the front and rear sample of freezing
Relative amount C0After C, the survival rate formula of bacterium（2-2）Calculate：
(2 - 2)
C0, freeze the relative amount of bacterium in preceding sample（%）；After C, freezing 24 hours in sample bacterium relative amount（%）.Calculate cold
Freeze the bacterium survival rate of processing sample, to detect the Activity of Antifreeze of additive.
It the results are shown in Table 1, glucan（Handle B）And antifreeze peptide（Handle C）There is certain freeze proof guarantor to streptococcus thermophilus
Effect is protected, the present invention is based on glucan-modified antifreeze glycopeptide trim（Handle D）Freeze survival rate be up to 92.5% ~
97.3%, it is significantly higher than single glucan（53.9%）And antifreeze peptide（66.5%）.Illustrate the present invention based on glycosylation modified
Antifreeze glycopeptide there is good antifreezing function, there is good low-temperature protection to act on to the freezing of microorganism.
The antifreeze glycopeptide of the present invention of table 1 is to microorganism cryoprotection comparative test result
Application of the antifreeze glycopeptide of the present invention of application examples 2 in porcine oocytes freezen protective
Porcine oocytes cryoprotector basic recipe, contains in every 100 parts：3 parts of glucose, 1 part of sodium citrate, penicillin 80,000
Unit.
Test process：On porcine oocytes cryoprotector basic recipe in embodiment 4, deionization is added respectively
Antifreeze glycopeptide prepared by water, glucan, antifreeze peptide, embodiment 1, is accordingly named as protective agent A, B, C, D, with protective agent by it
A is control group.
Test method：
（1）Tubulature：Egg mother cell is obtained from discarded pig ovary, is cleaned, moves into the cryopreservation tube equipped with cryoprotector and puts down
Weigh 15 min.
（2）Freeze：Cryopreservation tube equipped with egg mother cell after balance is put into frozen cooling box（2 DEG C of rate of temperature fall/
min）, it is cooled to after -80 DEG C and is put into preservation in liquid nitrogen container.
（3）As a result identify：Cultivated after defrosting, calculate survival rate, the results are shown in Table 2.
The antifreeze glycopeptide of the present invention of table 2 is to egg mother cell cryoprotection comparative test result
From table 2 it can be seen that the present invention's has good antifreezing function based on glycosylation modified antifreeze glycopeptide, it is female to ovum thin
The ultralow temperature preservation of born of the same parents has good protective effect.
Application of the antifreeze glycopeptide of the present invention of application examples 3 in freezing potato dough products
Raw material and formula used in a kind of freezing potato dough of low temperature resistant refrigeration is as follows：100 parts of Plain flour, fresh potato
120 parts, 2 parts of high activity dried yeast, embodiment 1 prepare 4 parts of antifreeze glycopeptide, 80 parts of distilled water.
Test method：
(1) prepared by mashed potatoes：Fresh potato is cleaned and drained, the potato drained is weighed in proportion, is put into high-temperature steam cooker and steams
30 min are boiled, is removed the peel, is put into tissue mashing machine and is pounded mashed potatoes, be cooled to room temperature standby；
(2) activated yeast：Dried yeast powder needed for weighing activates 20 min in 37 DEG C of distilled water；
(3) dough preparing：Antifreeze glycopeptide prepared by embodiment 1 is added to molten in the yeast juice after activation process in required ratio
Solution, then mashed potatoes and flour are together poured into dough mixing machine are sufficiently stirred for, knead dough smooth tack-free to dough surface；
(4) split：It is divided into dosage to be 20 g or so dough semifinished product in the dough mixed；
(5) shaping：Dough semifinished product is rubbed with the hands circle to be wrapped up with preservative film；
(6) it is quick-frozen：The dough semifinished product wrapped is placed in quick-frozen 60 min of -80 DEG C of refrigerators；
(7) cold storage：Dough base after will be quick-frozen is placed in cold storage in -20 DEG C of refrigerators；
(8) thaw：It is 35 DEG C that freezing flour-dough is placed in into temperature, and relative humidity is 30 min that thawed in 85 % insulating box；
(9) one time fermentation：The dough thawed is placed in temperature for 37 DEG C, and relative humidity is ferments 100 in 85 % insulating box
min；
(10) knead dough：The good dough of one time fermentation is pressed 10 times with oodle maker；
(11) shaping：The face pressed is made into required steamed bun shape；
(12) secondary fermentation：Dough after whole good type is placed in temperature for 37 DEG C, and relative humidity is proofs 30 in 85% insulating box
min；
(13) steam：The steamed bun semifinished product fermented is placed in big fire boiling 30min in food steamer；Wait taking-up of being boiled after 5min.
Proofing period needed for the freezing flour-dough making steamed bun of addition antifreeze glycopeptide of the present invention is short, steam obtained by steamed bun specific volume
Greatly, steamed bun center portion is in spongy, and delicate mouthfeel is flexible, close with the steamed bread quality made of fresh dough.
Application of the antifreeze glycopeptide of the present invention of application examples 4 in frozen minced fish product
Raw material and formula used in a kind of frozen minced fish product of low temperature resistant refrigeration is as follows：60 parts of fish slurry, soybean protein isolate, reality
Apply 5 parts of antifreeze glycopeptide, 30 parts of gelatin, 20 parts of pig ridge fat, 8 parts of starch, 0.4 part of garlic, 1.5 parts of taste beautiful jade, the white sugar 3 of the preparation of example 1
Part, 3 parts of edible salt, 0.3 part of monosodium glutamate, surplus is frozen water.
Test method：
（1）Thaw：By fish slurry thaw to can chopped, but still there is the semi thawing state that part trash ice is advisable in centre；
（2）Cut and mix：By the fish slurry after defrosting and pig ridge fat, garlic, taste beautiful jade, white sugar, edible salt, monosodium glutamate and frozen water in cutmixer
Cut and mix, during which treat that material temperature reaches that more than 15 DEG C are added starch, are continued to cut and are mixed, pulp temperature is 20 DEG C；
（3）Soybean protein isolate is broken into after emulsion form, the antifreeze glycopeptide prepared with embodiment 1 is together added in cutmixer, in
Speed, which is cut, mixes uniform；
（4）Shaping：The mould that the shaping is used, including support, the support are provided with minced fillet feed screw structure, material
The top and the bottom thermal bonding roller of pusher plate, pressure roller and the thermal bonding device of rotation is equipped with above conduit, the guide portion is set
In the side of framework, minced fillet will be pressed into by sheet by roller machine, then minced fillet piece is rolled into oriental cherry shape by trussing machine.
（5）Boiling：First water at low temperature is boiled：Boiled water at low temperature is carried out in the raw fish ball product feeding low temperature water-boiling machine after shaping,
It is 40 DEG C that water, which boils temperature, and water boils the time for 15 min；Then high-temperature water is boiled：Fish ball product feeding high temperature after water at low temperature is boiled
Carry out high-temperature water in water-boiling machine to boil, it is 95 DEG C that water, which boils temperature, water boils the time for 4 min；Fish ball after finally high-temperature water is boiled
Thermophilic digestion is carried out in product feeding thermophilic digestion machine, boiling temperature is 121 DEG C, and digestion time is 15 min.
（6）Cooling：The technique of the cooling is as follows：By on the fish ball product feeding cooler after thermophilic digestion, make fish ball
The temperature of product is reduced to room temperature.
（7）It is quick-frozen：The quick-frozen technique is as follows：Fish ball product after cooling is sent into instant freezer, quick-frozen hangar temperature
Less than -30 °C, fish ball article center temperature is less than -18 DEG C after the completion of freezing.
（8）Packaging：To examining qualified product to pack, packaged product passes through the detection product of metal detector
In whether be mixed with metallics；
（9）Storage：Qualified product of casing is placed on to less than -18 DEG C of freezer refrigeration.
Antifreeze glycopeptide of the present invention is added in frozen minced fish product can effectively suppress slightly to become due to the quality of cold storage initiation, coagulate
The problems such as colloidality can be reduced, had a poor flavour；Antifreeze glycopeptide can improve meat products quality, while make surimi product nutrition more rich,
It is more popular with consumers.
It the foregoing is only the preferable embodiment of the present invention, all equivalent changes done according to scope of the present invention patent
With modification, it should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of preparation method based on glucan-modified antifreeze glycopeptide, it is characterised in that：It is prepared as follows：According to
Mass ratio is 1 between antifreeze peptide powder and glucan:1 ~ 1:5 ratio mixes antifreeze peptide powder and glucan, Ran Hourong
Solution is in deionized water, and solution ultimate density is 5 ~ 15%（w/v）, stirring makes it fully dissolve；Then 60 ~ 80 DEG C,
PH is 1 ~ 2 h of reaction under the conditions of 8.0 ~ 9.0；After reaction terminates, it is immediately placed in 0 DEG C of water and cools down with terminating reaction, reaction
Solution freeze-drying afterwards, obtains described glucan-modified antifreeze glycopeptide freeze-dried powder.
2. the preparation method of antifreeze glycopeptide according to claim 1, it is characterised in that：The raw material of described antifreeze peptide powder
From pigskin, ox-hide, fish-skin or fish scale.
3. the preparation method of antifreeze glycopeptide according to claim 1, it is characterised in that：Described mixing time be 10 ~
20 min；The cool time is 15 ~ 30 min.
4. the purposes of antifreeze glycopeptide made from any described preparation method of claim 1 ~ 3, it is characterised in that：Described
The cryogenic freezing that antifreeze glycopeptide is used for cell, tissue, organ, microorganism and frozen food is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483482.4A CN107163132A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method and application based on glucan-modified antifreeze glycopeptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483482.4A CN107163132A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method and application based on glucan-modified antifreeze glycopeptide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107163132A true CN107163132A (en) | 2017-09-15 |
Family
ID=59820071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710483482.4A Pending CN107163132A (en) | 2017-06-23 | 2017-06-23 | A kind of preparation method and application based on glucan-modified antifreeze glycopeptide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107163132A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108652019A (en) * | 2018-04-23 | 2018-10-16 | 海欣食品股份有限公司 | A kind of compound antifreeze peptide concentrate of marine organisms and preparation method thereof |
| CN114573684A (en) * | 2022-04-01 | 2022-06-03 | 中国农业科学院农产品加工研究所 | Preparation method of collagen peptide with high antioxidant activity |
| CN115505037A (en) * | 2022-09-29 | 2022-12-23 | 广东海洋大学 | Fish skin collagen antifreeze peptide improved by glycosylation and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244895A (en) * | 1996-11-19 | 2000-02-16 | 尤尼利弗公司 | Carrot anti-freeze polypeptides |
| CN101519439A (en) * | 2009-04-03 | 2009-09-02 | 北京金迪克生物技术研究所 | Freezeproof polypeptide, synthesis, composition containing same and application thereof |
| CN103805668A (en) * | 2014-03-05 | 2014-05-21 | 山东瀚龙生物科技有限公司 | Sugar modification-based fish skin anti-freeze protein polypeptide and preparation method thereof |
| CN103820516A (en) * | 2014-03-05 | 2014-05-28 | 台州天和水产食品有限公司 | Fishskin protein polypeptide compound with function of freezing resistance based on chitosan oligosaccharide modification |
-
2017
- 2017-06-23 CN CN201710483482.4A patent/CN107163132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244895A (en) * | 1996-11-19 | 2000-02-16 | 尤尼利弗公司 | Carrot anti-freeze polypeptides |
| CN101519439A (en) * | 2009-04-03 | 2009-09-02 | 北京金迪克生物技术研究所 | Freezeproof polypeptide, synthesis, composition containing same and application thereof |
| CN103805668A (en) * | 2014-03-05 | 2014-05-21 | 山东瀚龙生物科技有限公司 | Sugar modification-based fish skin anti-freeze protein polypeptide and preparation method thereof |
| CN103820516A (en) * | 2014-03-05 | 2014-05-28 | 台州天和水产食品有限公司 | Fishskin protein polypeptide compound with function of freezing resistance based on chitosan oligosaccharide modification |
Non-Patent Citations (1)
| Title |
|---|
| 陈旭 等: "抗冻多肽-葡聚糖衍生物的制备、优化及活性分析", 《中国食品科学技术年会第十三届年会论文摘要集》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108652019A (en) * | 2018-04-23 | 2018-10-16 | 海欣食品股份有限公司 | A kind of compound antifreeze peptide concentrate of marine organisms and preparation method thereof |
| CN114573684A (en) * | 2022-04-01 | 2022-06-03 | 中国农业科学院农产品加工研究所 | Preparation method of collagen peptide with high antioxidant activity |
| CN115505037A (en) * | 2022-09-29 | 2022-12-23 | 广东海洋大学 | Fish skin collagen antifreeze peptide improved by glycosylation and preparation method and application thereof |
| CN115505037B (en) * | 2022-09-29 | 2023-09-26 | 广东海洋大学 | Fish skin collagen antifreeze peptide improved by glycosylation and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731642B (en) | Process for preparing dried beef by dehydrating and salting | |
| CN101129146B (en) | Method for processing dewatered fruits and vegetables | |
| CN1935029A (en) | Frozen tilapia mossambica slice and its processing method | |
| CN101697819A (en) | Fish paste and preparation method | |
| CN107163132A (en) | A kind of preparation method and application based on glucan-modified antifreeze glycopeptide | |
| CN105995575A (en) | Preparation method of pink western-style beef steak | |
| CN105875798A (en) | Frozen squid quality improver and preparation method and application thereof | |
| CN101731668B (en) | Method for preparing scallop meat mince products | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN104872273B (en) | A kind of shellfish preservation method | |
| CN110463930A (en) | One seed shrimp is sliding and its shrimp slides preparation method | |
| CN107176992A (en) | A kind of preparation method and application for the antifreeze glycopeptide modified based on FOS | |
| CN108522640A (en) | A kind of preservation method of the fresh-cut butter fruit based on coating and liquid nitrogen flash freezer | |
| CN101224018B (en) | High starch contained fish meat restructured food and producing method thereof | |
| CN112314841A (en) | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof | |
| CN108094542A (en) | A kind of gumbo solid sour milk and preparation method thereof | |
| CN114651862B (en) | Composite antifreeze agent and application thereof | |
| CN103005520B (en) | Method for improving quality of hairtail flesh by adopting curdlan gum compounded TG enzyme | |
| CN107337706A (en) | A kind of preparation method and application of the antifreeze glycopeptide sugar-modified based on soy oligosaccharides | |
| CN101861908A (en) | Ice product additive prepared by natto and preparation method thereof | |
| CN102427734A (en) | Method for producing processed food for heating | |
| CN105495410B (en) | A method of the seafood steamed dumpling that squid skin packs is prepared using squid Freezing smashing meat | |
| CN101637279B (en) | Frozen oil wrapped fresh shrimp meat processing technology | |
| CN107821911A (en) | The method for improving frozen fish cold storage quality | |
| CN106689333A (en) | Ultralow temperature syngnathidae preservation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170915 |
|
| RJ01 | Rejection of invention patent application after publication |