CN107304436A - A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity - Google Patents
A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity Download PDFInfo
- Publication number
- CN107304436A CN107304436A CN201610243086.XA CN201610243086A CN107304436A CN 107304436 A CN107304436 A CN 107304436A CN 201610243086 A CN201610243086 A CN 201610243086A CN 107304436 A CN107304436 A CN 107304436A
- Authority
- CN
- China
- Prior art keywords
- casein hydrolysate
- xylose
- casein
- peptides
- hydrolysate peptides
- 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
- 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
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Abstract
The invention discloses the preparation method that a kind of xylose improves casein hydrolysate peptides antioxidation activity, glycosyl donor is used as using xylose, utilize glycosylation modified technology, improve the antioxidation activity of casein hydrolysate peptides, specific method is using casein as raw material, through neutral proteinase hydrolysis, after ultra-filtration and separation and freeze-drying, casein hydrolysate peptides are made.Xylose and casein hydrolysate peptides are configured to certain density reaction solution, reacted under high temperature and alkalescence condition, after reaction terminates, then cooling is freeze-dried, so as to prepare the casein hydrolysate peptides with strong anti-oxidative activity.Casein hydrolysate peptides with antioxidation activity can be directly made using the method for the present invention, food can be added to as the natural function factor, or it is edible directly as health products.
Description
Technical field
It is more particularly to a kind of to improve junket using xylose the present invention relates to a kind of preparation method for improving casein hydrolysate peptides antioxidation activity
The method of proteolysis peptide antioxidation activity, the invention belongs to the preparing technical field of biologically active peptide.
Background technology
Antioxidant is suppression or scavenging activated oxygen to slow down a class material of oxidation reaction.At present, in the food industry, extensively
The antioxidant of general application is synthetized oxidation preventive agent, its strong toxicity, may have carcinogenicity.Glycosylation is by reduced sugar
The a series of complex reaction that carbonyl occurs with the amino on protein or peptide molecule by condensation.And glycosylation is produced
Thing has stronger antioxidation activity, and is a class material of itself generation in food processing and storage, it is believed that be day
Right, this provides new thinking to searching in the food industry and application natural.Glycosylation modification technique can
Improve the antioxidation activity of active peptide, it is safe compared with chemistry and enzyme process, it is not necessary to chemical reagent, be obtain it is natural,
The optimal path of safe efficient antioxidant.Therefore, the present invention carries out glycosyl using casein hydrolysate peptides as amino group donor with xylose
Change reaction, prepare the casein hydrolysate peptides with strong anti-oxidative activity.Lactoprotein range of hydrolysed peptides after glycosylation modification, makees
For high-efficiency antioxidant agent, will there is wide market application foreground in the food industry.Preparation method of the present invention is simple
It is easy, with low cost.
The content of the invention
It is an object of the invention to overcome above-mentioned prior art defect there is provided one kind to can be used for industrialized production high efficiency and operation
Simply, the preparation method of the raising casein hydrolysate peptides antioxidation activity and available for food industry.
The purpose of the present invention is achieved through the following technical solutions：
A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity, comprises the following steps：
(1) preparation of casein hydrolysate peptides：A certain amount of casein is weighed, with 0.01mol/L pH7.4 phosphate-buffered
Liquid is dissolved, and the solution that concentration is 7.5% (w/w) is made, is placed in thermostat water bath, and control temperature of reaction system reaches
45 DEG C and system pH are 7, and the AS1.398 protease (mass ratio of enzyme and casein) for then adding 5% is hydrolyzed,
It is stirred continuously in whole hydrolytic process with electric blender, and is continuously added the NaOH of debita spissitudo to maintain pH value 7 ± 0.05
It is interior.After reaction 6 hours, reaction system is incubated 20min stopped reactions in boiling water bath.By casein hydrolysate in 4000g
Centrifugation 30 minutes, that is, take supernatant, is carried out using 10KDa milipore filters after ultra-filtration and separation and freeze-drying, produces casein water
Solve peptide；
(2) preparation of the glycosylation product of xylose and casein hydrolysate peptides：By the casein hydrolysate peptides obtained by step (1)
1 is pressed with xylose:1 (w/w) ratio is soluble in water, and the solution that solid concentration is 4%-12% (w/w) is made, adjusts
Beginning pH value in reaction is 7-12, under conditions of reaction temperature is 70-120 DEG C, and after reacting 2-7 hours, xylose and junket egg is made
White range of hydrolysed peptides glycosylation liquid.By the xylose prepared and casein hydrolysate peptides glycosylation liquid, rapid cooling, freezing are dry
After dry, that is, the glycosylation product of xylose and casein hydrolysate peptides is made.
In the present invention, it is preferred to, the solid concentration of casein hydrolysate peptides and xylose solution is 6% in the step (2)
(w/w)。
In the present invention, it is preferred to, initial action pH value is 9-11 in the step (2).
In the present invention, it is preferred to, reaction temperature is 95-105 DEG C in the step (2).
In the present invention, it is preferred to, the reaction time is 3-4 hours in the step (2).
The beneficial effects of the invention are as follows：
1) present invention using xylose improve casein hydrolysate peptides antioxidation activity preparation method, with easy to operate, yield it is high,
The advantages of having no side effect.
2) the strong casein hydrolysate peptides of antioxidation activity can be directly obtained by preparation method of the present invention, can be as antioxygen
Agent is added in the articles for daily use such as cosmetics, can also be edible directly as natural health-care products.
3) present invention improves the antioxidation activity of casein hydrolysate peptides using xylose, and easy to operate, cost is low, is suitably applied work
In industry production.
Embodiment
Embodiment 1
Xylose improves the preparation method of casein hydrolysate peptides antioxidation activity, comprises the following steps：
(1) preparation of casein hydrolysate peptides：A certain amount of casein is weighed, with 0.01mol/L pH7.4 phosphate-buffered
Liquid is dissolved, and the solution that concentration is 7.5% (w/w) is made, is placed in thermostat water bath, and control temperature of reaction system reaches
45 DEG C and system pH are 7, and the AS1.398 protease (mass ratio of enzyme and casein) for then adding 5% is hydrolyzed,
It is stirred continuously in whole hydrolytic process with electric blender, and is continuously added the NaOH of debita spissitudo to maintain pH value 7 ± 0.05
It is interior.After reaction 6 hours, reaction system is incubated 20min stopped reactions in boiling water bath.By casein hydrolysate in 4000g
Centrifugation 30 minutes, that is, take supernatant, is carried out using 10KDa milipore filters after ultra-filtration and separation and freeze-drying, produces casein water
Solve peptide；
(2) preparation of the glycosylation product of xylose and casein hydrolysate peptides：By the casein hydrolysate peptides obtained by step (1)
1 is pressed with xylose:1 (w/w) ratio is soluble in water, and the solution that solid concentration is 6% (w/w) is made, initial action is adjusted
PH value is 9, under conditions of reaction temperature is 95 DEG C, after reacting 3 hours, and xylose is made and is glycosylated instead with casein hydrolysate peptides
Answer liquid.By the xylose prepared and casein hydrolysate peptides glycosylation liquid, after rapid cooling, freeze-drying, that is, xylose is made
With the glycosylation product of casein hydrolysate peptides.
Embodiment 2
Xylose improves the preparation method of casein hydrolysate peptides antioxidation activity, comprises the following steps：
(1) preparation of casein hydrolysate peptides：A certain amount of casein is weighed, with 0.01mol/L pH7.4 phosphate-buffered
Liquid is dissolved, and the solution that concentration is 7.5% (w/w) is made, is placed in thermostat water bath, and control temperature of reaction system reaches
45 DEG C and system pH are 7, and the AS1.398 protease (mass ratio of enzyme and casein) for then adding 5% is hydrolyzed,
It is stirred continuously in whole hydrolytic process with electric blender, and is continuously added the NaOH of debita spissitudo to maintain pH value 7 ± 0.05
It is interior.After reaction 6 hours, reaction system is incubated 20min stopped reactions in boiling water bath.By casein hydrolysate in 4000g
Centrifugation 30 minutes, that is, take supernatant, is carried out using 10KDa milipore filters after ultra-filtration and separation and freeze-drying, produces casein water
Solve peptide；
(2) preparation of the glycosylation product of xylose and casein hydrolysate peptides：By the casein hydrolysate peptides obtained by step (1)
1 is pressed with xylose:1 (w/w) ratio is soluble in water, and the solution that solid concentration is 6% (w/w) is made, initial action is adjusted
PH value is 10, under conditions of reaction temperature is 100 DEG C, after reacting 4 hours, and xylose is made and is glycosylated with casein hydrolysate peptides
Reaction solution.By the xylose prepared and casein hydrolysate peptides glycosylation liquid, after rapid cooling, freeze-drying, that is, wood is made
The glycosylation product of sugar and casein hydrolysate peptides.
Embodiment 3
Xylose improves the preparation method of casein hydrolysate peptides antioxidation activity, comprises the following steps：
(1) preparation of casein hydrolysate peptides：A certain amount of casein is weighed, with 0.01mol/L pH7.4 phosphate-buffered
Liquid is dissolved, and the solution that concentration is 7.5% (w/w) is made, is placed in thermostat water bath, and control temperature of reaction system reaches
45 DEG C and system pH are 7, and the AS1.398 protease (mass ratio of enzyme and casein) for then adding 5% is hydrolyzed,
It is stirred continuously in whole hydrolytic process with electric blender, and is continuously added the NaOH of debita spissitudo to maintain pH value 7 ± 0.05
It is interior.After reaction 6 hours, reaction system is incubated 20min stopped reactions in boiling water bath.By casein hydrolysate in 4000g
Centrifugation 30 minutes, that is, take supernatant, is carried out using 10KDa milipore filters after ultra-filtration and separation and freeze-drying, produces casein water
Solve peptide；
(2) preparation of the glycosylation product of xylose and casein hydrolysate peptides：By the casein hydrolysate peptides obtained by step (1)
1 is pressed with xylose:1 (w/w) ratio is soluble in water, and the solution that solid concentration is 6% (w/w) is made, initial action is adjusted
PH value is 11, under conditions of reaction temperature is 105 DEG C, after reacting 4 hours, and xylose is made and is glycosylated with casein hydrolysate peptides
Reaction solution.By the xylose prepared and casein hydrolysate peptides glycosylation liquid, after rapid cooling, freeze-drying, that is, wood is made
The glycosylation product of sugar and casein hydrolysate peptides.
Claims (5)
1. a kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity, it is characterised in that comprise the following steps：
(1) preparation of casein hydrolysate peptides：A certain amount of casein is weighed, with 0.01mol/L pH7.4 phosphate-buffered
Liquid is dissolved, and the solution that concentration is 7.5% (w/w) is made, is placed in thermostat water bath, and control temperature of reaction system reaches
45 DEG C and system pH are 7, and the AS1.398 protease (mass ratio of enzyme and casein) for then adding 5% is hydrolyzed,
It is stirred continuously in whole hydrolytic process with electric blender, and is continuously added the NaOH of debita spissitudo to maintain pH value 7 ± 0.05
It is interior.After reaction 6 hours, reaction system is incubated 20min stopped reactions in boiling water bath.By casein hydrolysate in 4000g
Centrifugation 30 minutes, that is, take supernatant, is carried out using 10KDa milipore filters after ultra-filtration and separation and freeze-drying, produces casein water
Solve peptide；
(2) preparation of the glycosylation product of xylose and casein hydrolysate peptides：By the casein hydrolysate peptides obtained by step (1) and
Xylose presses 1:1 (w/w) ratio is soluble in water, and the solution that solid concentration is 4%-12% (w/w), regulation starting is made
PH value in reaction is 7-12, under conditions of reaction temperature is 70-120 DEG C, and after reacting 2-7 hours, xylose and casein is made
Range of hydrolysed peptides glycosylation liquid.By the xylose prepared and casein hydrolysate peptides glycosylation liquid, rapid cooling, freeze-drying
Afterwards, that is, the glycosylation product of xylose and casein hydrolysate peptides is made.
2. xylose according to claim 1 improves the preparation method of casein hydrolysate peptides antioxidation activity, it is characterised in that：
The solid concentration of casein hydrolysate peptides and xylose solution described in step (2) is 6% (w/w).
3. xylose according to claim 1 improves the preparation method of casein hydrolysate peptides antioxidation activity, it is characterised in that：
Initial action pH value described in step (2) is 9-11.
4. xylose according to claim 1 improves the preparation method of casein hydrolysate peptides antioxidation activity, it is characterised in that：
Reaction temperature described in step (2) is 95-105 DEG C.
5. xylose according to claim 1 improves the preparation method of casein hydrolysate peptides antioxidation activity, it is characterised in that：
Reaction time described in step (2) is 3-4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243086.XA CN107304436A (en) | 2016-04-19 | 2016-04-19 | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243086.XA CN107304436A (en) | 2016-04-19 | 2016-04-19 | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107304436A true CN107304436A (en) | 2017-10-31 |
Family
ID=60152156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610243086.XA Pending CN107304436A (en) | 2016-04-19 | 2016-04-19 | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107304436A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108588156A (en) * | 2018-04-24 | 2018-09-28 | 浙江大学 | A kind of preparation method of buffalo's milk casein antioxidant active peptide |
| CN108936688A (en) * | 2018-06-24 | 2018-12-07 | 甘肃农业大学 | A kind of high efficiency preparation method glycosylating casein |
| CN112359085A (en) * | 2020-11-06 | 2021-02-12 | 江苏大学 | Method for improving antioxidant activity of silybum marianum protein zymolyte |
| CN113913485A (en) * | 2021-09-30 | 2022-01-11 | 吉林农业大学 | Modification method for improving flavor and functionality of active peptide |
| CN114262371A (en) * | 2021-12-21 | 2022-04-01 | 东北农业大学 | Preparation method of casein-chitosan oligosaccharide compound with antioxidant function |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
-
2016
- 2016-04-19 CN CN201610243086.XA patent/CN107304436A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108588156A (en) * | 2018-04-24 | 2018-09-28 | 浙江大学 | A kind of preparation method of buffalo's milk casein antioxidant active peptide |
| CN108936688A (en) * | 2018-06-24 | 2018-12-07 | 甘肃农业大学 | A kind of high efficiency preparation method glycosylating casein |
| CN112359085A (en) * | 2020-11-06 | 2021-02-12 | 江苏大学 | Method for improving antioxidant activity of silybum marianum protein zymolyte |
| CN113913485A (en) * | 2021-09-30 | 2022-01-11 | 吉林农业大学 | Modification method for improving flavor and functionality of active peptide |
| CN114262371A (en) * | 2021-12-21 | 2022-04-01 | 东北农业大学 | Preparation method of casein-chitosan oligosaccharide compound with antioxidant function |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN114788574B (en) * | 2022-03-29 | 2023-05-23 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107304436A (en) | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity | |
| Stefanović et al. | Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production | |
| CN101906456B (en) | Preparation method of antioxidant peptide derived from mytilus coruscus | |
| CN1135267C (en) | Method for preparing soybean polypeptide by utilizing ereyme method | |
| CN105326035B (en) | A kind of production method of less salt oyster polypeptide and oligosaccharide nutrient powder | |
| CN103392902B (en) | Method for preparing strong antioxidative peptide by using peanut meal | |
| CN101375702B (en) | Hemoglobin polypeptide powder and preparation method thereof | |
| Chen et al. | Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology | |
| CN106916869B (en) | Potato active peptide and preparation method thereof | |
| CN101766253A (en) | Method for preparing rice protein polypeptide powder from rice residue protein | |
| Silva et al. | Comparing the hydrolysis degree of industrialization byproducts of Withemout croaker (Micropogonias furnieri) using microbial enzymes. | |
| CN102204620A (en) | Method for preparing bitterless protein peptides | |
| CN105361168A (en) | Composite antioxidation peptides and preparation method thereof | |
| CN103710403A (en) | Efficient cleaning production process of compound amino acid chelated calcium | |
| CN109234345A (en) | A method of enzymatic hydrolysis pigskin prepares anti-oxidation peptide | |
| CN104450845A (en) | Method for preparing sea cucumber polypeptide from sea cucumber endogenous protease | |
| Yu et al. | Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates | |
| CN106480144A (en) | A kind of high anti-oxidation activity Semen Maydiss glycopeptide and preparation method thereof | |
| CN106367461A (en) | Method for extracting low molecular weight active collagen peptide from pigskins | |
| CN106148467B (en) | A kind of preparation method of mussel active peptide | |
| CN106222225B (en) | A kind of preparation method of ox bone active peptide | |
| Hu et al. | Potato proteins for technical applications: Nutrition, isolation, modification and functional properties-A review | |
| KR101647558B1 (en) | The method of antioxidant peptides extracted from tuna fish heart | |
| CN104131056A (en) | Sesame cake ACE inhibitory peptide preparation method based on microwave and ultrasonic wave technology and application | |
| Jakovetić Tanasković et al. | Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171031 |
|
| WD01 | Invention patent application deemed withdrawn after publication |