CN113502312B - Method for extracting functional glycopeptides from scallop viscera degreasing residues - Google Patents
Method for extracting functional glycopeptides from scallop viscera degreasing residues Download PDFInfo
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- CN113502312B CN113502312B CN202110637035.6A CN202110637035A CN113502312B CN 113502312 B CN113502312 B CN 113502312B CN 202110637035 A CN202110637035 A CN 202110637035A CN 113502312 B CN113502312 B CN 113502312B
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- degreasing
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- scallop viscera
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Classifications
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A61K31/726—Glycosaminoglycans, i.e. mucopolysaccharides
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Abstract
The application discloses a method for extracting functional glycopeptides from scallop viscera degreasing residues, which comprises the following steps: taking scallop viscera degreasing residues as raw materials, mincing, adding deionized water, placing in a constant-temperature water bath at 30-45 ℃ for 30-60min, regulating the pH value to 8-10, then simultaneously adding neutral protease and trypsin for microwave heating enzymolysis at 30-45 ℃ for 2-3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivation for 10-20min, centrifuging for 8-12min at 2-6 ℃, collecting supernatant, and freeze-drying to obtain the functional glycopeptide. The method for extracting the functional glycopeptide by using the scallop viscera degreasing residue waste as the raw material and utilizing the composite enzymolysis biotechnology has the advantages of high extraction efficiency, simple and convenient operation, environmental protection and multiple functions of antioxidation and immunoregulation activity, and has important significance for comprehensive utilization of the full resources of the scallop offal.
Description
Technical Field
The application relates to the field of marine bioengineering, in particular to a method for extracting functional glycopeptides from scallop viscera degreasing residues.
Background
Shellfish is the first large variety of mariculture, and the development of shellfish resources with high value becomes an important research direction for sustainable utilization of fishery resources. From the 80 s of the last century, fish oil has become a hot-market health product in domestic and foreign markets, the content of polyunsaturated fatty acids in scallop viscera is rich, and particularly the content of EPA and DHA is detected to be more than 40%, so that the fish oil is a very good raw material for developing fish oil products.
In recent years, more technical processes for extracting fish oil from scallop viscera are reported, however, a large amount of degreasing residues still contained after the scallop viscera are extracted are not utilized, the degreasing residues of the scallop viscera after the fish oil is extracted still account for 60-85% of viscera, the degreasing residues contain rich active proteins and glycosaminoglycans, and how to further and efficiently utilize the nutritional ingredients in the degreasing residues of the scallop viscera and extract high-valued bioactive substances is a problem to be solved urgently.
Disclosure of Invention
In order to solve the technical problems, the application provides a method for extracting functional glycopeptides from scallop viscera degreasing residues, which can fully utilize proteins and polysaccharides with better biological activity in the scallop viscera degreasing residues and improve the additional value of scallop products.
In order to achieve the above purpose, the technical scheme of the application is as follows:
a method for extracting functional glycopeptides from scallop viscera degreasing residues comprises the following steps:
taking scallop viscera degreasing residues as raw materials, mincing, adding deionized water, placing in a constant-temperature water bath at 30-45 ℃ for 30-60min, regulating the pH value to 8-10, then simultaneously adding neutral protease and trypsin for microwave heating enzymolysis at 30-45 ℃ for 2-3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivation for 10-20min, centrifuging for 8-12min at 2-6 ℃, collecting supernatant, and freeze-drying to obtain the functional glycopeptide.
In the scheme, the mass ratio of the scallop viscera degreasing residues to the deionized water is 1:5-1:15.
Preferably, the mass ratio of the scallop viscera degreasing residues to the deionized water is 1:10.
In the scheme, the mass of the neutral protease and the trypsin is 15-30% of the mass of the scallop viscera degreasing residues, and the mass ratio of the neutral protease to the trypsin is 1:2.
In the scheme, the microwave power of the microwave heating is 300W-600W.
In the scheme, the inactivation time of the enzymolysis liquid in the boiling water bath is 15min.
In the scheme, the centrifugation temperature is 4 ℃, the rotation speed is 9000 revolutions, and the centrifugation time is 10min.
In the scheme, the sugar in the prepared functional glycopeptide is glycosaminoglycan.
In the scheme, the molecular weight of the peptide in the prepared functional glycopeptide is 250-6000Da, and the amino acid composition comprises asparagine, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, threonine, phenylalanine, histidine, lysine, arginine and proline.
An application of functional glycopeptide extracted from scallop viscera degreasing residue in preparing antioxidant and immunoregulatory medicines or functional foods is provided.
Through the technical scheme, the method for extracting the functional glycopeptide from the scallop viscera degreasing residues has the following beneficial effects:
1. according to the method, the neutral protease and the trypsin are added simultaneously for enzymolysis, compared with two-stage enzymolysis, the method is simple in operation, high in enzymolysis efficiency, free of secondary adjustment of pH, temperature and the like, more efficient, green and environment-friendly in process procedure and significant for comprehensive utilization of the full resources of scallop offal.
2. Compared with the common water bath heating mode, the microwave-assisted enzymolysis method can obviously promote the extraction of the scallop viscera degreasing residues glycosaminoglycan and polypeptide, because the microwave radiation has a coupling effect with the enzymolysis, the microwave-assisted enzymolysis method has the advantages of high heating speed, and the microwave can vibrate or rotate chemical bonds, so that the hydrogen bonds in active molecules in the scallop viscera tissues are weakened or opened, the reaction activity of the scallop viscera tissues is improved, and the scallop viscera tissues are easy to be extracted by enzyme catalysis; in addition, the microwave generated micro-sound flow impacts the substrate and enzyme molecules, so that the contact probability of the substrate and the enzyme molecules is increased, and the enzymolysis and extraction are facilitated; therefore, the method for extracting scallop viscera function glycopeptides by microwave-enzyme method coupling combines the advantages of enzymolysis and microwave technology, and greatly improves the extraction efficiency.
3. The method can extract polysaccharide and polypeptide in scallop viscera tissues simultaneously, and can comprehensively utilize scallop nutrients.
4. The polysaccharide in the functional glycopeptide extracted by the application is glycosaminoglycan, and the glycosaminoglycan in the extracting solution is quantitatively measured by adopting a specific chromogenic method 1, 9-dimethyl methylene blue photometry of the glycosaminoglycan, and the content of the glycosaminoglycan is high and reaches more than 70 percent. In the prior patent, the detection is generally carried out by adopting a phenol sulfuric acid method, all types of polysaccharide in scallops are extracted, and the polysaccharide content is generally only below 20 percent.
5. The functional glycopeptide extracted by the application has better antioxidant and immunoregulatory activities, has important application potential in the industries of food, medicine and daily chemicals, provides a new thought for diversified development of shellfish resources, and is beneficial to promoting the rapid development of the green high-value development industry of shellfish resources.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is an infrared spectrum of a functional glycopeptide extracted in example 1 of the present application.
FIG. 2 shows the amino acid composition of the functional glycopeptides extracted in example 1 of the present application.
FIG. 3 shows the antioxidant activity of the functional glycopeptides extracted in example 2 of the present application.
FIG. 4 shows the immunomodulatory activity of the functional glycopeptides extracted in example 3 of the present application.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application.
The application provides a method for extracting functional glycopeptides from scallop viscera degreasing residues, which comprises the following specific embodiments:
preparing scallop viscera degreasing residues:
pulverizing scallop viscera, transferring into Soxhlet extractor, adding petroleum ether, reflux extracting at 45-55deg.C for 6 hr, and rotary steaming to obtain scallop viscera crude ester, wherein the rest solid is scallop viscera degreasing residue.
Example 1
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.2g of neutral protease and 0.4g of trypsin, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging for 10min at 4 ℃ at 9000 r.t., collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 4.2mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the degree of proteolysis to be 55% by an ninhydrin method.
Example 2
Weighing 2g of minced scallop viscera degreasing residues, adding 10mL of deionized water, placing in a constant-temperature water bath at 40 ℃ for 40min, adjusting the pH value to 10, adding 0.1g of neutral protease and 0.2g of trypsin, heating by microwaves, controlling the temperature to 40 ℃ for enzymolysis, reacting for 2 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 4.0mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the degree of proteolysis to be 53% by an ninhydrin method.
Example 3
Weighing 2g of minced scallop viscera degreasing residues, adding 30mL of deionized water, placing in a constant-temperature water bath at 35 ℃ for 50min, adjusting the pH value to 8, adding 0.1g of neutral protease and 0.2g of trypsin, heating by microwaves, controlling the temperature to 35 ℃ for enzymolysis, reacting for 2 h, placing the enzymolysis solution in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 4.1mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the degree of proteolysis to be 55% by an ninhydrin method.
Comparative example 1
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.2g of neutral protease and 0.4g of trypsin, heating in the water bath, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 9000 r.t. for 10min, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 1.9mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the degree of proteolysis to be 40% by an ninhydrin method.
Comparative example 2
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 7, adding 0.2g of neutral protease and 0.4g of trypsin, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 10min at 9000 r.t., collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 2.4mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the degree of proteolysis to be 45% by an ninhydrin method.
Comparative example 3
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 11, adding 0.2g of neutral protease and 0.4g of trypsin, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 9000 r for 10min, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 2.6mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the degree of proteolysis to be 40% by an ninhydrin method.
Comparative example 4
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.2g of neutral protease and 0.4g of trypsin, heating by microwaves, controlling the temperature to 25 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 9000 r for 10min, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 2.8mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the degree of proteolysis to be 42% by an ninhydrin method.
Comparative example 5
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.2g of neutral protease and 0.4g of trypsin, heating by microwaves, controlling the temperature to 50 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating for 15min, centrifuging at 4 ℃ for 9000 r for 10min, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 2.6mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the degree of proteolysis to be 40% by an ninhydrin method.
Comparative example 6
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, regulating the pH value to 9, then adding 0.2g of neutral protease, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 1.5 h, adding 0.4g of trypsin, heating by microwaves, controlling the temperature to 35 ℃ for enzymolysis, reacting for 1.5 h, placing the enzymolysis solution in a boiling water bath at 100 ℃ for inactivating 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to 1.5mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the proteolysis degree to 36% by an ninhydrin method.
Comparative example 7
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, regulating the pH value to 9, adding 0.4g of trypsin, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 1.5 h, adding 0.2g of neutral protease, heating by microwaves, controlling the temperature to 35 ℃ for enzymolysis, reacting for 1.5 h, placing the enzymolysis solution in a boiling water bath at 100 ℃ for inactivating 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to 1.8mg/mL by a 1, 9-dimethyl methylene blue photometry, and measuring the proteolysis degree to 32% by an ninhydrin method.
Comparative example 8
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.6g of neutral protease, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivating 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the concentration of glycosaminoglycan in the hydrolysate to be 1.2mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the degree of proteolysis to be 30% by an ninhydrin method.
Comparative example 9
Weighing 2g of minced scallop viscera degreasing residues, adding 20mL of deionized water, placing in a constant-temperature water bath at 30 ℃ for 60min, adjusting the pH value to 9, adding 0.6g of trypsin, heating by microwaves, controlling the temperature to 37 ℃ for enzymolysis, reacting for 3 h, placing the enzymolysis solution in a boiling water bath at 100 ℃ for inactivating 15min, centrifuging at 4 ℃ for 10min at 9000 r, collecting supernatant, measuring the glycosaminoglycan concentration in the hydrolysate to be 1.3mg/mL by a 1, 9-dimethylmethylene blue photometry, and measuring the proteolysis degree to be 31% by an ninhydrin method.
As can be seen from the above comparative examples, the glycosaminoglycan concentration and the degree of proteolysis obtained by heating in the water bath of comparative example 1 are not as good as those of examples 1 to 3 of the present application; when the pH exceeds 8-10, the comparative example 2 and the comparative example 3 are unfavorable for enzymolysis reaction, and the concentration and the proteolytic degree of the obtained glycosaminoglycan are not as good as those of the examples 1-3 of the present application; the comparative example 4 and comparative example 5 did not show the same concentration of glycosaminoglycan and degree of proteolysis as the examples 1 to 3 of the present application when the enzymatic hydrolysis temperature exceeded 30 to 45 ℃; comparative example 6 and comparative example 7 the concentration and degree of proteolysis of glycosaminoglycan obtained by the sequential addition of neutral protease and trypsin were not as good as those of examples 1 to 3 of the present application; comparative example 8 and comparative example 9 were not as good as examples 1-3 of the present application in the concentration of glycosaminoglycan and in the degree of proteolysis obtained by adding only one enzyme.
Functional glycopeptide component and performance test:
1. component testing:
the hydrolyzed supernatant obtained in example 1 was freeze-dried to obtain a functional glycopeptide product, and infrared spectroscopic analysis of the extracted functional glycopeptide shows that the functional glycopeptide obtained by the method of the present patent appears as 3247cm (see FIG. 1) -1 (-OH)，1626cm -1 (NHCOCH 3 ) And 1075cm -1 (pyranose ring) three characteristic absorption bands, corresponding to the absorption peaks characteristic of glycosaminoglycans in the functional glycopeptides. The amino acid analysis results show (see fig. 2), the functional glycopeptides contain 17 essential amino acids and non-essential amino acids of asparagine, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, threonine, phenylalanine, histidine, lysine, arginine, and proline, wherein glutamic acid, asparagine and glycine are the most abundant. The result of measuring glycosaminoglycan in functional glycopeptide extracted from scallop viscera degreasing residues by a 1, 9-dimethyl methylene blue photometry method shows that the content of the glycosaminoglycan is 78%, and the molecular weight of polypeptide is 250-6000Da through GPC analysis.
2. Antioxidant Activity test
1mL of the functional glycopeptide sample solution extracted in example 2 with different mass concentrations was measured, and then 1mL of the phosphate buffer solution (150 mM, pH 7.4) and 0.5mL of EDTA-Fe were sequentially added 2+ After mixing 1mL of saffron (0.23. Mu.M) and 1mL of H2O2 (60. Mu.M) in solution (220. Mu.M), the reaction mixture was heated at 37℃for 30min, and the absorbance of the reaction mixture at 520nm was measured. The hydroxyl radicals are capable of fading crocus sativus, so the increased absorbance value of the reaction mixture indicates that the sample has greater hydroxyl radical scavenging activity. The hydroxyl radical scavenging capacity of the sample was calculated according to the following formula:
A blank space Absorbance value (distilled water instead of sample for sample feeding) of blank control, A Control Absorbance value of control group (distilled water instead of H) 2 O 2 )。
As can be seen from fig. 3, the functional glycopeptide extracted from scallop viscera degreasing residues has good activity of scavenging hydroxyl radicals, and the scavenging activity is better than that of the positive control antioxidant Vc, which indicates that the functional glycopeptide extracted from scallop viscera degreasing residues has strong antioxidant activity.
3. Immunomodulatory Activity assay
Taking 1.105 single cell suspensions of RAW264.7 mice in logarithmic growth phase peritoneal macrophages, inoculating 100ul of each single cell suspension into a 96-well plate, after overnight culturing in an incubator, discarding the culture medium, adding the functional glycopeptide sample prepared in example 3 prepared by the culture medium, processing at different concentrations, and setting a blank control. After 24h treatment, the culture broth was taken in a new 96-well plate, griess reagent was added, absorbance was measured at 540nm, and then compared with a standard curve, and NO concentration was calculated. NO is a message molecule with a very short half-life and plays an important role in immune response and immune regulation. The results shown in fig. 4 indicate that the functional glycopeptide extracted from scallop viscera degreasing residues can significantly promote RAW264.7 macrophages to generate NO, and has good immunoregulatory activity.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A method for extracting functional glycopeptides from scallop viscera degreasing residues is characterized by comprising the following steps:
taking scallop viscera degreasing residues as raw materials, mincing, adding deionized water, placing in a constant-temperature water bath at 30-45 ℃ for 30-60min, then regulating the pH value to 8-10, then simultaneously adding neutral protease and trypsin for microwave heating enzymolysis at 30-45 ℃ for 2-3 h, placing the enzymolysis liquid in a boiling water bath at 100 ℃ for inactivation for 10-20min, centrifuging for 8-12min at 2-6 ℃, collecting supernatant, and freeze-drying to obtain functional glycopeptides; the mass of the neutral protease and the trypsin is 15-30% of that of the scallop viscera degreasing residues, and the mass ratio of the neutral protease to the trypsin is 1:2.
2. The method for extracting functional glycopeptides from scallop viscera degreasing residues according to claim 1, wherein the mass ratio of the scallop viscera degreasing residues to deionized water is 1:5-1:15.
3. The method for extracting functional glycopeptides from scallop viscera degreasing residues according to claim 2, wherein the mass ratio of the scallop viscera degreasing residues to deionized water is 1:10.
4. The method for extracting functional glycopeptides from scallop viscera degreasing residues as claimed in claim 1, wherein the microwave power of the microwave heating is 300W-600W.
5. The method for extracting functional glycopeptides from scallop viscera degreasing residues as claimed in claim 1, wherein the inactivation time of the enzymolysis liquid in a boiling water bath is 15min.
6. The method for extracting functional glycopeptides from scallop viscera degreasing residues as claimed in claim 1, wherein the centrifugation temperature is 4 ℃, the rotation speed is 9000 revolutions, and the centrifugation time is 10min.
7. The method for extracting functional glycopeptides from scallop viscera degreasing residues as claimed in claim 1, wherein the sugar in the prepared functional glycopeptides is glycosaminoglycan.
8. The method for extracting functional glycopeptide from scallop viscera degreasing residues according to claim 1, wherein the molecular weight of the peptide in the prepared functional glycopeptide is 250-6000Da, and the amino acid composition is asparagine, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, phenylalanine, histidine, lysine, arginine and proline.
9. Use of a functional glycopeptide extracted according to any one of claims 1 to 8 for the preparation of an antioxidant drug.
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