CN112342258A - 一种同步分离橄榄仁油并制备抗氧化肽的方法 - Google Patents
一种同步分离橄榄仁油并制备抗氧化肽的方法 Download PDFInfo
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- 239000010410 layer Substances 0.000 claims description 15
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- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 abstract description 8
- 230000017854 proteolysis Effects 0.000 abstract description 8
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- 235000012041 food component Nutrition 0.000 abstract description 2
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Abstract
本发明属于食品成分分离与制备领域,特别涉及一种同步分离橄榄仁油并制备抗氧化肽的方法。本发明中使用中性蛋白酶,蛋白酶用量0.5~1.0%,反应温度为30~40℃时,酶解反应时间30~60 min,离心转速10000 rpm,离心时间10~15min,橄榄油分离率可达90%,蛋白水解度可达80%,羟自由基抑制率可达70%。本发明综合开发利用橄榄仁,所得橄榄仁油品质好,多肽液抗氧化性能好,提高了农产品附加值。
Description
技术领域
本发明属于食品成分分离与制备领域,特别涉及一种同步分离橄榄仁油并制备抗氧化肽的方法。
背景技术
橄榄仁,为橄榄科植物橄榄的种仁,主要分布于福建、台湾、广东、海南、广西、四川、贵州、云南等地,是传统中药,具有润燥,醒酒,解毒之功效,用于口唇燥痛,醉酒,鱼、蟹中毒。橄榄仁营养丰富,不饱和脂肪酸含量高,蛋白含量高。橄榄、橄榄油及其相关产品在世界范围内广受欢迎,研究橄榄仁的深加工方法,综合开发利用橄榄仁油和蛋白,具有重要意义。
本发明中涉及的橄榄仁油和制备橄榄抗氧化肽,目前鲜有文献报道,在食品、化妆品领域有很好的应用前景。
发明内容
本发明提供的一种同步分离橄榄仁油并制备抗氧化肽的方法,包括以下步骤:
取橄榄仁100 g,放入破壁料理机中,放入800~1000 mL水,10000 rpm处理3~5 min,制备橄榄仁浆液。所得橄榄仁浆液,放入夹层反应器,水浴加热升温至30~40℃,调节pH至6.5~7.5,加入5~10 g中性蛋白酶,搅拌反应30~60 min,反应结束后,10000 rpm冷冻离心10~15min,反应物实现分层,底层为副产物,中间层为水相多肽液,上层为橄榄仁油。本发明制备的橄榄仁油和制备橄榄抗氧化肽,天然安全活性高,适合在食品、化妆品中应用。
具体实施方式
现在结合具体实施例对本发明作进一步说明以及选取其中一种实例为本专利提供数据支持,以下实施例旨在说明本发明而不是对本发明的进一步限定。
实施例一:同步分离橄榄仁油并制备抗氧化肽的方法
(1) 取橄榄蛋白100 g,放入破壁料理机中,放入800 mL水,10000 rpm处理3 min,制备橄榄仁浆液。所得橄榄仁浆液,放入夹层反应器,水浴加热升温至35℃,调节pH至6.5,加入6g中性蛋白酶,搅拌反应35 min,反应结束后,10000 rpm冷冻离心10 min,反应物实现分层,底层为副产物,中间层为水相多肽液,上层为橄榄仁油。按如下方法测定蛋白水解度与羟自由基清除率,此案例中蛋白水解度为75.8%,羟自由基清除率为62.6%。
(2) 蛋白水解度的测定
采取甲醛滴定法测定氨基氮含量[17]:取5mL蒸馏水加入2mL样品或者蒸馏水(空白),添加中性甲醛溶液2mL,滴入酚酞指示剂5滴,用0.02mol/L的NaOH标准溶液滴定至微红,记录每次消耗的标准NaOH溶液的量。平行测定两次,求平均值。
计算公式:
V样品为样品所消耗的NaOH标准溶液的体积/mL;V空白为空白实验所消耗的NaOH标准溶液的体积/mL。
α为甲醛滴定法测定的酶解液中氨基氮含量(g/L);β为蛋白的浓度(g/L)。
(3) 羟自由基清除率的测定
采用邻二氮菲-Fe2+法,测定橄榄蛋白水解液的羟基清除率,具体操作见表。
用蒸馏水定容至10mL。混匀,于37℃下水浴保温1小时。调整波长为536nm,测量在该波长下样品的吸光度值。
注:所需溶液浓度分别为5mmol/L邻二氮菲溶液、pH7.4 PBS缓冲溶液、7.5mmol/L硫酸亚铁溶液、0.1%双氧水溶液
计算公式:
式中,A1、A2和A3分别为1、2、3号对应的吸光值。
实施例二:同步分离橄榄仁油并制备抗氧化肽的方法
(1) 取橄榄蛋白100 g,放入破壁料理机中,放入800 mL水,10000 rpm处理3 min,制备橄榄仁浆液。所得橄榄仁浆液,放入夹层反应器,水浴加热升温至37℃,调节pH至7.0,加入8g中性蛋白酶,搅拌反应40 min,反应结束后,10000 rpm冷冻离心10 min,反应物实现分层,底层为副产物,中间层为水相多肽液,上层为橄榄仁油。按如下方法测定蛋白水解度与羟自由基清除率,此案例中蛋白水解度为78.5%,羟自由基清除率为65.6%。
实施例三:同步分离橄榄仁油并制备抗氧化肽的方法
(1) 取橄榄蛋白100 g,放入破壁料理机中,放入800 mL水,10000 rpm处理3 min,制备橄榄仁浆液。所得橄榄仁浆液,放入夹层反应器,水浴加热升温至40℃,调节pH至7.0,加入10 g中性蛋白酶,搅拌反应45 min,反应结束后,10000 rpm冷冻离心10 min,反应物实现分层,底层为副产物,中间层为水相多肽液,上层为橄榄仁油。按如下方法测定蛋白水解度与羟自由基清除率,此案例中蛋白水解度为80.2%,羟自由基清除率为68.6%。
Claims (1)
1.一种同步分离橄榄仁油并制备抗氧化肽的方法,其步骤如下:
(1)取橄榄仁100 g,放入破壁料理机中,放入800~1000 mL水,10000 rpm处理3~5 min,制备橄榄仁浆液;
(2)将步骤(1)所得橄榄仁浆液,放入夹层反应器,水浴加热升温至30~40℃,调节pH至6.5~7.5,加入5~10 g中性蛋白酶,搅拌反应30~60 min,反应结束后,10000 rpm冷冻离心10~15 min,反应物实现分层,底层为副产物,中间层为水相多肽液,上层为橄榄仁油。
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CN101253925A (zh) * | 2008-04-01 | 2008-09-03 | 江南大学 | 一种大米蛋白抗氧化活性肽的制备方法 |
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CN107141334A (zh) * | 2017-06-23 | 2017-09-08 | 常州大学 | 橄榄仁蛋白及其提取方法 |
CN108192718A (zh) * | 2018-01-05 | 2018-06-22 | 贵州省香瑞莱香料有限公司 | 一种水酶法同时提取辣木籽油和水解蛋白的方法 |
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WO2018178492A2 (es) * | 2017-03-31 | 2018-10-04 | Isanatur Spain S.L. | Procedimiento para obtener aceite de oliva y al menos un extracto concentrado en polifenoles y un ingrediente funcional |
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Patent Citations (6)
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