CN110403054A - A method of improving chicken polypeptide absorption rate - Google Patents
A method of improving chicken polypeptide absorption rate Download PDFInfo
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- CN110403054A CN110403054A CN201910493716.2A CN201910493716A CN110403054A CN 110403054 A CN110403054 A CN 110403054A CN 201910493716 A CN201910493716 A CN 201910493716A CN 110403054 A CN110403054 A CN 110403054A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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Abstract
The present invention relates to a kind of methods for improving chicken polypeptide absorption rate, the extracting method is by magnetizing chicken bone meal, the chicken bone meal then first enzyme preparation, the second enzyme preparation and third enzyme preparation to be successively added to magnetization stage by stage after carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；Finally, Protein Separation liquid is added into enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, activates the supernatant using alcohol, and finally cooling centrifuge separation obtains chicken small-molecular peptides；In this way, the enzyme that this method directly carries out peptide chain to the chicken bone meal after magnetization is sheared, magnetic history can make firm peptide chain slight crack and partial exfoliation occur, and cooperate with the first enzyme preparation, the second enzyme preparation, third enzyme preparation, strong operability is up to 2.77% to the recovery rate of micromolecule polypeptide, help speed up the enzyme shearing of peptide chain, reduce the dosage of enzyme preparation simultaneously, to reduce enzymatic hydrolysis bring pollution, reduces production cost.
Description
Technical field
The invention belongs to feedstuff processing technique fields, and in particular to a kind of side for improving chicken polypeptide absorption rate
Method.
Background technique
Peptide bond is to be condensed to be formed by the amino of an amino acid and the carboxyl of another amino acid, and the amide groups of formation exists
It is known as peptide bond in protein chemistry；The molecule of amino acid is minimum, and protein is maximum, two or more amino acid dehydrating condensation shapes
As soon as multiple peptides carry out one protein molecule of multistage folding composition, and protein is sometimes at several peptide bonds to composition peptide
Also referred to as " polypeptide "；It has been found that several hundred kinds of peptides in organism, be body complete various complexity physiological activity it is essential
Participant；In many polypeptides, is easily absorbed since small active peptides have, do not increase human consumption's burden, nutritive value
It is extremely high and realized and received by contemporary people extensively, it is increasingly becoming the product of people's health instantly and heated holds in both hands.
In existing small-molecular peptides extractive technique, extracting method is single, and extraction efficiency is not high, and enzyme preparation dosage compared with
Height, applicable situation are restricted, and prepared small-molecular peptides activity is difficult to use in peptide medicament and peptides health care product.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of method for improving chicken polypeptide absorption rate, it can
Effectively improve chicken polypeptide absorption rate.
The technical scheme is that: a method of improving chicken polypeptide absorption rate, comprising the following steps:
Step 1, chicken is cleaned and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；
Step 2, the chicken bone soup is magnetized, then successively by the first enzyme preparation, the second enzyme preparation and third enzyme preparation
The chicken bone soup after magnetization is added stage by stage carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；
Step 3, Protein Separation liquid is added in Xiang Suoshu enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, swashs using alcohol
The supernatant living, finally cooling centrifuge separation obtains chicken small-molecular peptides.
Wherein, the step 1 specifically: chicken is crushed using pulverizer, chicken meat bone is obtained after cleaning, by institute
It states chicken meat bone and pure water is added in cooker, with 132 DEG C of autoclaving 60min under 0.2MPa pressure, residue is discharged, obtains
Obtain chicken bone soup.
Wherein, the step 2 specifically: the chicken bone soup is placed in force-magnetized machine, the magnetic under 4700 gauss magnetic fields
Change 5s, the chicken bone soup after magnetization is cooled to 45-50 DEG C, then adjust the pH value of the chicken bone soup using hydrochloric acid solution
To 5.0-6.0, then the first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken after adjusting stage by stage
The chicken bone soup 6-8h after three kinds of enzyme preparations is added in soup of bone with meat, stirring, until the enzyme shearing of the peptide chain of the chicken bone soup
It finishes, then heats enzyme deactivation deodorization, be finally cooled to room temperature, the filtrate obtained after filtering is that enzyme shears liquid.
Wherein, first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added in the step 2 stage by stage and are adjusted
The chicken bone soup afterwards, specifically: the chicken is added by the chicken meat bone weight 0.01% in first enzyme preparation
Bone soup by the chicken meat bone weight 0.01% is added second enzyme preparation after stirring 12-18min, is stirred for 12-18min
The third enzyme preparation is added by the chicken meat bone weight 0.01% afterwards.
Wherein, first enzyme preparation is trypsase, and second enzyme preparation is chymotrypsin, the third enzyme
Preparation is elastoser.
Wherein, the step 3 specifically: Xiang Suoshu enzyme is sheared and Protein Separation liquid is added in liquid, heating reaction, after to be separated
Enzyme shearing liquid cooling but after, be centrifugated 10min, remove filter residue and obtain supernatant, alcohol is added in Xiang Suoshu supernatant
It is activated at 18-21 DEG C for 24 hours, until the supernatant is pulpous state, centrifuge separation removal supernatant liquor obtains chicken small-molecular peptides.
Wherein, the Protein Separation liquid is 99% alcohol.
Wherein, after the step 3 further include: step 4, the chicken small-molecular peptides are purified as saliferous chicken small molecule
Peptide, specifically: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 100ml, obtain solution；By institute
It states solution and is centrifugated 10min under 2000r/min revolving speed, collect supernatant liquor；The supernatant is transferred to G75 chromatographic column
It crosses column to chromatograph and Tris-Hcl buffer is used to elute, obtains chromatographic solution, collect the chromatographic solution that peak segment is 200-280nm
And be freeze-dried, obtain saliferous chicken small-molecular peptides.
Wherein, after the step 3 further include: step 5, the chicken small-molecular peptides are purified as desalination chicken small molecule
Peptide, specifically: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 10ml, obtain solution；By institute
It states solution and is centrifugated 10min under 2000r/min revolving speed, collect supernatant liquor；The supernatant is transferred to G25 chromatographic column
Cross column chromatograph and use tri-distilled water buffer elute, obtain chromatographic solution, collect peak segment be 200-250nm the chromatographic solution simultaneously
It is freeze-dried, obtains desalination chicken small-molecular peptides.
The principle of invention is as follows:
Compared with prior art, the beneficial effects of the present invention are:
The invention proposes the small-molecular peptides extracted from chicken meat bone and its extracting method, the extracting method is by carrying out chicken
It cleans and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；Then, magnetic is carried out to the chicken bone soup
Change, then the first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken bone soup after magnetization stage by stage
The enzyme shearing for carrying out peptide chain, obtains enzyme and shears liquid；Finally, Protein Separation liquid is added into enzyme shearing liquid, after centrifuge separation
Filtering obtains supernatant, activates the supernatant using alcohol, and finally cooling centrifuge separation obtains chicken small-molecular peptides；In this way,
The enzyme that this method directly carries out peptide chain to the chicken bone soup after magnetization is sheared, and magnetic history can make firm peptide chain occur splitting
Trace and partial exfoliation, also, the first enzyme preparation, the second enzyme preparation, third enzyme preparation carry out the enzyme shearing of peptide chain, operation stage by stage
Property it is strong, 2.77% is up to the recovery rate of micromolecule polypeptide, magnetic history helps speed up the enzyme shearing of peptide chain, reduces simultaneously
The dosage of enzyme preparation reduces production cost to reduce enzymatic hydrolysis bring pollution.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1:
A method of improving chicken polypeptide absorption rate, comprising the following steps:
Step 1, chicken is cleaned and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；
Specifically: the internal organ of chicken are removed, then chicken is crushed using pulverizer, chicken meat bone is obtained after cleaning, it will
The chicken meat bone and pure water are added in cooker, and pure water is 2 times of chicken meat bone weight, under 0.2MPa pressure with
Residue is discharged in 132 DEG C of autoclaving 60min, obtains chicken bone soup；
Step 2, the chicken bone soup is magnetized, then successively by the first enzyme preparation, the second enzyme preparation and third enzyme preparation
The chicken bone soup after magnetization is added stage by stage carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；
Specifically: the chicken bone soup is placed in force-magnetized machine, magnetizes 5s under 4700 gauss magnetic fields, then by the chicken bone
Soup is cooled to 48 DEG C, and the pH value of the chicken bone soup is adjusted using hydrochloric acid solution, and the pH value to the chicken bone soup is 5.5, so
First enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken bone soup after adjusting, enzyme system stage by stage afterwards
The enzyme that agent carries out peptide chain to chicken bone soup at 48 DEG C is sheared, and is stirred continuously in enzyme shear history, and the enzyme preparation is added in stirring
Chicken bone soup 7h afterwards, until the enzyme shearing of the peptide chain of the chicken bone soup finishes, the chicken bone soup finished to enzyme shearing is heated
To enzyme deactivation, cortex cinnamomi is added to remove fishy smell, is finally cooled to room temperature, separating and filtering, and the filtrate obtained after filtering is enzyme shearing
Liquid.
Wherein, first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added in the step 2 stage by stage and are adjusted
The chicken bone soup afterwards, specifically: the chicken is added by the chicken meat bone weight 0.01% in first enzyme preparation
Bone soup by the chicken meat bone weight 0.01% is added second enzyme preparation after stirring 15min, is stirred for after 15min by institute
It states chicken meat bone weight 0.01% and the third enzyme preparation is added；First enzyme preparation is trypsase, the second enzyme system
Agent is chymotrypsin, and the third enzyme preparation is elastoser；
Step 3, Protein Separation liquid is added in Xiang Suoshu enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, swashs using alcohol
The supernatant living, finally cooling centrifuge separation obtains chicken small-molecular peptides.
Specifically, to the enzyme shearing liquid in be added Protein Separation liquid, heating reaction, it is to be separated after the enzyme shear liquid
After cooling, it is centrifugated 10min, filter residue is removed and obtains supernatant, alcohol is added in Xiang Suoshu supernatant and is activated at 20 DEG C
For 24 hours, until supernatant is pulpous state, centrifuge separation removal supernatant liquor obtains chicken small-molecular peptides.
After the step 3 further include: step 4, the chicken small-molecular peptides are purified as saliferous chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 100ml, obtain solution；It will be described molten
Liquid is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-75 chromatographic column mistake
Column chromatograph and use Tris-Hcl buffer elute, obtain chromatographic solution, collect peak segment be 200-280nm the chromatographic solution simultaneously
It is freeze-dried, obtains saliferous chicken small-molecular peptides.
Purity >=90% for the saliferous chicken small-molecular peptides that the method for purification obtains, content >=20mg/kg weight.
After the step 3 further include: step 5, the chicken small-molecular peptides are purified as desalination chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 10ml, obtain solution；By the solution
It is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-25 chromatographic column and crosses column
It chromatographs and tri-distilled water buffer is used to elute, obtain chromatographic solution, collect the chromatographic solution that peak segment is 200-250nm and carry out
Freeze-drying obtains desalination chicken small-molecular peptides.
Purity >=98% for the saliferous chicken small-molecular peptides that the method for purification obtains.
Embodiment 2:
A method of improving chicken polypeptide absorption rate, comprising the following steps:
Step 1, chicken is cleaned and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；
Specifically: the internal organ of chicken are removed, then chicken is crushed using pulverizer, chicken meat bone is obtained after cleaning, it will
The chicken meat bone and pure water are added in cooker, and pure water is 2 times of chicken meat bone weight, under 0.2MPa pressure with
Residue is discharged in 132 DEG C of autoclaving 60min, obtains chicken bone soup；
Step 2, the chicken bone soup is magnetized, then successively by the first enzyme preparation, the second enzyme preparation and third enzyme preparation
The chicken bone soup after magnetization is added stage by stage carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；
Specifically: the chicken bone soup is placed in force-magnetized machine, magnetizes 5s under 4700 gauss magnetic fields, then by the chicken bone
Soup is cooled to 45 DEG C, and the pH value of the chicken bone soup is adjusted using pH adjusting agent, and the pH value to the chicken bone soup is 5.0, so
First enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken bone soup after adjusting, enzyme system stage by stage afterwards
The enzyme that agent carries out peptide chain to chicken bone soup at 45 DEG C is sheared, and is stirred continuously in enzyme shear history, and the enzyme preparation is added in stirring
Chicken bone soup 6h afterwards, until the enzyme shearing of the peptide chain of the chicken bone soup finishes, the chicken bone soup finished to enzyme shearing is heated
To enzyme deactivation, cortex cinnamomi is added to remove fishy smell, is finally cooled to room temperature, separating and filtering, and the filtrate obtained after filtering is enzyme shearing
Liquid.
Wherein, first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added in the step 2 stage by stage and are adjusted
The chicken bone soup afterwards, specifically: the chicken is added by the chicken meat bone weight 0.01% in first enzyme preparation
Bone soup by the chicken meat bone weight 0.01% is added second enzyme preparation after stirring 12min, is stirred for after 12min by institute
It states chicken meat bone weight 0.01% and the third enzyme preparation is added；First enzyme preparation is trypsase, the second enzyme system
Agent is chymotrypsin, and the third enzyme preparation is elastoser；
Step 3, Protein Separation liquid is added in Xiang Suoshu enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, swashs using alcohol
The supernatant living, finally cooling centrifuge separation obtains chicken small-molecular peptides.
Specifically, to the enzyme shearing liquid in be added Protein Separation liquid, heating reaction, it is to be separated after the enzyme shear liquid
After cooling, it is centrifugated 10min, filter residue is removed and obtains supernatant, alcohol is added in Xiang Suoshu supernatant and is activated at 18 DEG C
For 24 hours, until supernatant is pulpous state, centrifuge separation removal supernatant liquor obtains chicken small-molecular peptides.
After the step 3 further include: step 4, the chicken small-molecular peptides are purified as saliferous chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 100ml, obtain solution；It will be described molten
Liquid is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-75 chromatographic column mistake
Column chromatograph and use Tris-Hcl buffer elute, obtain chromatographic solution, collect peak segment be 200-280nm the chromatographic solution simultaneously
It is freeze-dried, obtains saliferous chicken small-molecular peptides.
Purity >=90% for the saliferous chicken small-molecular peptides that the method for purification obtains, content >=20mg/kg weight.
After the step 3 further include: step 5, the chicken small-molecular peptides are purified as desalination chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 10ml, obtain solution；By the solution
It is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-25 chromatographic column and crosses column
It chromatographs and tri-distilled water buffer is used to elute, obtain chromatographic solution, collect the chromatographic solution that peak segment is 200-250nm and carry out
Freeze-drying obtains desalination chicken small-molecular peptides.
Purity >=98% for the saliferous chicken small-molecular peptides that the method for purification obtains.
Embodiment 3:
A method of improving chicken polypeptide absorption rate, comprising the following steps:
Step 1, chicken is cleaned and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；
Specifically: the internal organ of chicken are removed, then chicken is crushed using pulverizer, chicken meat bone is obtained after cleaning, it will
The chicken meat bone and pure water are added in cooker, and pure water is 2 times of chicken meat bone weight, under 0.2MPa pressure with
Bone slag is discharged in 132 DEG C of autoclaving 60min, obtains chicken bone soup；
Step 2, the chicken bone soup is magnetized, then successively by the first enzyme preparation, the second enzyme preparation and third enzyme preparation
The chicken bone soup after magnetization is added stage by stage carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；
Specifically: the chicken bone soup is placed in force-magnetized machine, magnetizes 5s under 4700 gauss magnetic fields, then by the chicken bone
Soup is cooled to 50 DEG C, and the pH value of the chicken bone soup is adjusted using pH adjusting agent, and the pH value to the chicken bone soup is 6.0, so
First enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken bone soup after adjusting, enzyme system stage by stage afterwards
The enzyme that agent carries out peptide chain to chicken bone soup at 50 DEG C is sheared, and is stirred continuously in enzyme shear history, and the enzyme preparation is added in stirring
Chicken bone soup 8h afterwards, until the enzyme shearing of the peptide chain of the chicken bone soup finishes, the chicken bone soup finished to enzyme shearing is heated
To enzyme deactivation, cortex cinnamomi is added to remove fishy smell, is finally cooled to room temperature, separating and filtering, and the filtrate obtained after filtering is enzyme shearing
Liquid.
Wherein, first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added in the step 2 stage by stage and are adjusted
The chicken bone soup afterwards, specifically: the chicken is added by the chicken meat bone weight 0.01% in first enzyme preparation
Bone soup by the chicken meat bone weight 0.01% is added second enzyme preparation after stirring 15min, is stirred for after 15min by institute
It states chicken meat bone weight 0.01% and the third enzyme preparation is added；First enzyme preparation is trypsase, the second enzyme system
Agent is chymotrypsin, and the third enzyme preparation is elastoser；
Step 3, Protein Separation liquid is added in Xiang Suoshu enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, swashs using alcohol
The supernatant living, finally cooling centrifuge separation obtains chicken small-molecular peptides.
Specifically, to the enzyme shearing liquid in be added Protein Separation liquid, heating reaction, it is to be separated after the enzyme shear liquid
After cooling, it is centrifugated 10min, filter residue is removed and obtains supernatant, alcohol is added in Xiang Suoshu supernatant and is activated at 21 DEG C
For 24 hours, until supernatant is pulpous state, centrifuge separation removal supernatant liquor obtains chicken small-molecular peptides.
After the step 3 further include: step 4, the chicken small-molecular peptides are purified as saliferous chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 100ml, obtain solution；It will be described molten
Liquid is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-75 chromatographic column mistake
Column chromatograph and use Tris-Hcl buffer elute, obtain chromatographic solution, collect peak segment be 200-280nm the chromatographic solution simultaneously
It is freeze-dried, obtains saliferous chicken small-molecular peptides.
Purity >=90% for the saliferous chicken small-molecular peptides that the method for purification obtains, content >=20mg/kg weight.
After the step 3 further include: step 5, the chicken small-molecular peptides are purified as desalination chicken small-molecular peptides, tool
Body are as follows: it is using Tris-Hcl buffer that the chicken small-molecular peptides are molten fresh and be settled to 10ml, obtain solution；By the solution
It is centrifugated 10min under 2000r/min revolving speed, collects supernatant liquor；The supernatant is transferred to G-25 chromatographic column and crosses column
It chromatographs and tri-distilled water buffer is used to elute, obtain chromatographic solution, collect the chromatographic solution that peak segment is 200-250nm and carry out
Freeze-drying obtains desalination chicken small-molecular peptides.
Purity >=98% for the saliferous chicken small-molecular peptides that the method for purification obtains.
Claims (5)
1. a kind of method for improving chicken polypeptide absorption rate, it is characterised in that: the following steps are included:
Step 1, chicken is cleaned and crush, obtains chicken meat bone, chicken meat bone described in boiling obtains chicken bone soup；
Step 2, the chicken bone soup is magnetized, then successively by the first enzyme preparation, the second enzyme preparation and third enzyme preparation
The chicken bone soup after magnetization is added stage by stage carries out the enzyme shearing of peptide chain, obtains enzyme and shears liquid；
The step 2 specifically: the chicken bone soup is placed in force-magnetized machine, magnetizes 5s under 4700 gauss magnetic fields, by magnetic
The chicken bone soup after change is cooled to 45-50 DEG C, then adjusts the pH value of the chicken bone soup to 5.0- using hydrochloric acid solution
6.0, then the first enzyme preparation, the second enzyme preparation and third enzyme preparation are successively added to the chicken bone after adjusting stage by stage
The chicken bone soup 6-8h after three kinds of enzyme preparations is added in soup, stirring, until the enzyme shearing of the peptide chain of the chicken bone soup finishes,
Then enzyme deactivation deodorization is heated, room temperature is finally cooled to, the filtrate obtained after filtering is that enzyme shears liquid；It is described by the first enzyme preparation,
The chicken bone soup after adjusting successively is added in second enzyme preparation and third enzyme preparation stage by stage, specifically: by first enzyme
The chicken bone soup is added by the chicken meat bone weight 0.01% in preparation, presses the chicken meat bone weight after stirring 12-18min
0.01% is added second enzyme preparation, is stirred for that the third enzyme is added by the chicken meat bone weight 0.01% after 12-18min
Preparation；First enzyme preparation is trypsase, and second enzyme preparation is chymotrypsin, and the third enzyme preparation is bullet
Property protease；
Step 3, Protein Separation liquid is added in Xiang Suoshu enzyme shearing liquid, filtering obtains supernatant after centrifuge separation, swashs using alcohol
The supernatant living, finally cooling centrifuge separation obtains chicken small-molecular peptides；
The step 3 specifically: Xiang Suoshu enzyme shear liquid in be added Protein Separation liquid, heating reaction, it is to be separated after the enzyme
After shearing liquid cooling but, it is centrifugated 10min, filter residue is removed and obtains supernatant, alcohol is added in Xiang Suoshu supernatant at 18-21 DEG C
For 24 hours, until the supernatant is pulpous state, centrifuge separation removal supernatant liquor obtains chicken small-molecular peptides for lower activation；
Step 4, the chicken small-molecular peptides step 3 obtained purify as saliferous chicken small-molecular peptides, specifically: it uses
Tris-Hcl buffer is molten fresh by the chicken small-molecular peptides and is settled to 100ml, obtains solution；By the solution in 2000r/
It is centrifugated 10min under min revolving speed, collects supernatant liquor；It the supernatant is transferred to G-75 chromatographic column crosses column and chromatograph and adopt
It is eluted with Tris-Hcl buffer, obtains chromatographic solution, collect the chromatographic solution that peak segment is 200-280nm and freeze dry
It is dry, obtain saliferous chicken small-molecular peptides；
Step 5, the chicken small-molecular peptides step 3 obtained purify as desalination chicken small-molecular peptides, specifically: it uses
Tris-Hcl buffer is molten fresh by the chicken small-molecular peptides and is settled to 10ml, obtains solution；By the solution in 2000r/
It is centrifugated 10min under min revolving speed, collects supernatant liquor；It the supernatant is transferred to G-25 chromatographic column crosses column and chromatograph and adopt
It is eluted with tri-distilled water buffer, obtains chromatographic solution, collect the chromatographic solution that peak segment is 200-250nm and freeze dry
It is dry, obtain desalination chicken small-molecular peptides.
2. the method according to claim 1 for improving chicken polypeptide absorption rate, which is characterized in that step 1 tool
Body are as follows: chicken is crushed using pulverizer, chicken meat bone is obtained after cleaning, the chicken meat bone and pure water are added and steamed
It boils in tank, with 132 DEG C of autoclaving 60min under 0.2MPa pressure, residue is discharged, obtains chicken bone soup.
3. the method according to claim 1 or 2 for improving chicken polypeptide absorption rate, which is characterized in that the albumen
Separating liquid is 99% alcohol.
4. improving the method for chicken polypeptide absorption rate according to claim 1, it is characterised in that: the algal polysaccharides are adopted
With one of algin, fucoidin and laminaran or wherein any combination.
5. a kind of method for improving chicken polypeptide absorption rate, it is characterised in that: the phosphate uses sodium tripolyphosphate, six
Sodium metaphosphate, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, Sodium Acid Pyrophosphate
One of or wherein any combination.
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| CN102283398A (en) * | 2011-06-27 | 2011-12-21 | 山东中科凤祥生物工程有限公司 | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid |
| CN105219831A (en) * | 2015-11-06 | 2016-01-06 | 潘爱国 | A kind of yak small-molecular peptides of extracting from yak bone and extracting method thereof |
| CN107674901A (en) * | 2017-10-10 | 2018-02-09 | 湖北世厚耀榜纪田农业发展有限公司 | From the small-molecular peptides and its extracting method of the extraction of giant salamander meat bone |
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