CN113508828A - Preparation method of mackerel antihypertensive active peptide and application of mackerel antihypertensive active peptide in bread - Google Patents
Preparation method of mackerel antihypertensive active peptide and application of mackerel antihypertensive active peptide in bread Download PDFInfo
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- CN113508828A CN113508828A CN202110773291.8A CN202110773291A CN113508828A CN 113508828 A CN113508828 A CN 113508828A CN 202110773291 A CN202110773291 A CN 202110773291A CN 113508828 A CN113508828 A CN 113508828A
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- mackerel
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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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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- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a preparation method of mackerel antihypertensive active peptide and application of the mackerel antihypertensive active peptide in bread. The preparation method comprises the following steps: adding a proper amount of deionized water into the minced mackerel meat to obtain a meat emulsion solution, heating in a boiling water bath for 15-20 min, and cooling to room temperature; then adding alkaline protease for enzymolysis for 1.5-3.5 h; and (3) after the enzymolysis is finished, carrying out water bath at 100 ℃ for 10min, then centrifuging to remove precipitates, and freeze-drying supernate to obtain the mackerel antihypertensive active peptide. The mackerel antihypertensive active peptide prepared by the invention has a good inhibitory effect on ACE and a good function of controlling blood pressure, and when the mackerel antihypertensive active peptide is applied to bread, hypertension patients can control blood pressure through daily dietary therapy, drug intake is reduced, and the mackerel antihypertensive active peptide meets the current requirements of people on healthy food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mackerel antihypertensive active peptide and application of the mackerel antihypertensive active peptide in bread.
Background
In recent years, bioactive peptides have been attracting attention because of their various biological activities such as antihypertensive, anticoagulant, and antitumor. The active peptide of the marine protein source has the advantages of complex structure, multiple types, strong activity, low side effect and the like, so the active peptide of the marine protein source has wide application prospect in the fields of health food, medicines, cosmetics and the like. With the continuous improvement of research technology and the expansion of research range of bioactive substances, more and more bioactive peptides of marine fishes are being discovered. The mackerel contains a large proportion of muscle protein, the muscle protein has high nutritive value and balanced amino acid composition, and simultaneously contains substances such as bioactive peptides with various physiological functions.
Along with the improvement of living standard, people suffering from hypertension in China are more and more. Hypertension patients generally take captopril and other medicines to control blood pressure, and the medicines generally have certain toxic and side effects. Therefore, the need to find safer blood pressure lowering methods without side effects is urgent for every patient with hypertension. The food-derived polypeptide with Angiotensin-converting enzyme (ACE) inhibiting activity can effectively reduce blood pressure, has no toxic or side effect, and can be used as functional food for treating hypertension to replace antihypertensive drug.
The toast bread is western bread, has rich and various tastes, is convenient and quick to eat, is easy to digest and absorb, and is popular among people in fast-paced life. The traditional bread products on the market are mainly convenient to carry and eat, delicious and the like, and have less attention to the functional aspects of the products. In recent years, the living standard of people is gradually improved, consumers do not limit the pursuit of taste and flavor to bread leisure food, but pay more attention to whether the nutrition of the food is balanced and comprehensive or not and whether the food has a health-care function or not.
Disclosure of Invention
The invention aims to provide a preparation method of mackerel antihypertensive active peptide and application of the mackerel antihypertensive active peptide in bread.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the activity of the polypeptide is determined by the molecular size, the amino acid types and the sequence, and the polypeptide with different efficacies can be obtained by different enzymolysis methods from different sources. The invention takes mackerel muscle as a raw material, prepares active peptide with a good blood pressure reducing function through enzymolysis, applies the active peptide to food, and develops the toast bread with the blood pressure reducing function. The mackerel antihypertensive active peptide is added into the bread, so that the edible nutritive value of the bread can be improved to a great extent, hypertension patients can control blood pressure through food therapy, the medicine intake is reduced, and the requirements of people on current health foods are met.
The preparation method of the mackerel antihypertensive active peptide provided by the invention comprises the following steps:
1) taking the mackerel minced meat, adding deionized water, and uniformly stirring to obtain a minced meat solution;
2) heating the meat paste solution in a boiling water bath for 15-20 min, cooling to room temperature, then adjusting the pH value of the solution, and adding protease for enzymolysis to obtain an enzymolysis solution;
3) and (3) putting the enzymolysis liquid in a water bath at 100 ℃ for 10-15min, then centrifuging to remove precipitates, collecting supernate, and freeze-drying to obtain the mackerel antihypertensive active peptide.
The ratio of the mackerel minced meat and water in the step 1) is 1 mg: 3-5 mL.
And 2) the pH value of the solution in the enzymolysis process is 8.0-9.0.
The protease in the step 2) is alkaline protease, and the addition amount of the protease is 3000U/g of minced mackerel meat.
The enzymolysis conditions in the step 2) are as follows: water bath at 50 ℃ for 1.5 h-3.5 h, stirring in the enzymolysis process, wherein the stirring speed is 80-100 r/min.
The rotating speed of the centrifugation in the step 3) is 7000-9000r/min, and the centrifugation time is 20-30 min.
The mackerel antihypertensive active peptide is used for preparing bread and comprises the following specific steps:
(1) preparing materials: weighing 0.5-2 parts of mackerel antihypertensive active peptide, 300 parts of high gluten flour 200-containing flour, 30-50 parts of sugar, 2-4 parts of salt, 15-25 parts of butter, 4-6 parts of yeast, 40-60 parts of eggs and 50-150 parts of milk according to parts by weight;
(2) kneading: placing milk and eggs at the bottom of a bread maker, sequentially placing high gluten flour, mackerel antihypertensive active peptide, sugar and salt into opposite corners of the bread maker, preventing yeast from contacting with the sugar and the salt, burying the yeast in the flour, and starting the bread maker; stirring for 10min, adding softened butter, and stirring for 10 min;
(3) primary fermentation: kneading dough into a round shape, putting the dough into a fermenting basin for applying oil with smooth bone faces upward, covering a preservative film for primary fermentation for 1h, and removing the dough when the dough volume is twice as large as the fermentation volume, and pressing and exhausting;
(4) rolling: dividing the dough obtained in the step (3) into trisections, rounding, standing for 15 minutes, and covering a preservative film to prevent air drying; rolling the dough twice, and loosening for 10min after rolling for the first time;
(5) and (3) secondary fermentation: putting the bread embryo rolled in the step (4) into a toast box along the same spiral direction for secondary fermentation for 1 h;
(6) baking: baking at 180 deg.C for 30 min.
The invention has the beneficial effects that: (1) the mackerel antihypertensive active peptide prepared by the invention has a good inhibition effect on Angiotensin Converting Enzyme (ACE), has a half inhibition concentration (IC50) of only 39.3 mu mol/L, and has a good function of controlling blood pressure. (2) Under the condition of ensuring the mouthfeel, the food-derived mackerel antihypertensive active peptide is applied to bread, and the functional meal replacement bread with the blood pressure reduction effect is prepared. The hypertension patients can control the blood pressure through daily food therapy, the medicine intake is reduced, and the requirements of people on health food are met.
Drawings
FIG. 1 shows bread prepared in examples 3-6 and a control;
FIG. 2 shows the results of the blood pressure lowering effect (ACE inhibition) test in example 7.
Detailed Description
Example 1 preparation of antihypertensive active peptide from mackerel
Taking the mackerel minced meat, adding deionized water into the mackerel minced meat according to the solid-liquid ratio of 1 mg: 3-5 mL to obtain a minced meat solution; and heating the meat paste solution in a boiling water bath for 15-20 minutes, and naturally cooling to room temperature. Then, adjusting the pH value of the solution to 8.5, adding alkaline protease according to the standard of 3000U/g meat paste, carrying out water bath at 50 ℃, and stirring (80-100r/min) for enzymolysis for 2 h. And (3) after the enzymolysis is finished, carrying out water bath at 100 ℃ for 10min, then centrifuging the solution (8000r/min for 20min) to remove precipitates, and freeze-drying supernate to obtain the antihypertensive active peptide dry powder product.
The molecular weight distribution of the obtained peptide having blood pressure lowering activity of mackerel is shown in Table 1. The average relative molecular weight of the active peptide prepared by the method is 727. Wherein, the molecular weight is less than 2000Da accounting for 94.5%, and the polypeptide belongs to small molecular polypeptide and is easy to be absorbed.
TABLE 1 molecular weight distribution of antihypertensive active peptide from mackerel
Example 2 hypotensive Effect (ACE inhibitory activity) of Scomber scombrus active Polypeptides
Angiotensin Converting Enzyme (ACE) is a dipeptide carboxypeptidase that plays a vital role in the cardiovascular system of the human body, and it increases blood pressure by converting angiotensin I to angiotensin ii. Angiotensin converting enzyme inhibitory peptide is also called ACE inhibitory peptide, and can inhibit the conversion of angiotensin I into angiotensin II, thereby achieving the purpose of reducing hypertension. The obtained mackerel antihypertensive active peptide is prepared into polypeptide solutions with different concentrations by deionized water, the inhibition capability of the peptide on ACE is analyzed to evaluate the antihypertensive effect of the peptide, and the result shows that the half inhibition concentration (IC50) of the mackerel peptide prepared by the invention on ACE is 39.3 mu mol/L. Other food-derived bioactive peptides, such as ACE inhibitory peptide IC50 derived from Synechococcus oceanic is 219 μmol/L, and ACE inhibitory peptide IC50 derived from egg protein tripeptide is 250 μmol/L. In contrast, the ACE semi-inhibitory concentration of the mackerel active polypeptide prepared by the invention is lower, which shows that the blood pressure reducing effect is better, and the mackerel active polypeptide is easy to absorb due to small molecular weight, so that the mackerel active polypeptide is suitable for developing functional foods for reducing the hypertension.
Example 3 preparation of bread with antihypertensive active peptides
A method for preparing bread containing antihypertensive active peptide of mackerel comprises the following steps:
(1) preparing materials: weighing 0.5 part of mackerel antihypertensive active peptide, 250 parts of high gluten flour, 40 parts of powdered sugar, 3 parts of salt, 20 parts of butter, 5 parts of yeast, 50 parts of eggs and 100 parts of milk according to parts by weight;
(2) kneading: placing milk and eggs at the bottom of a bread maker, sequentially placing high gluten flour, mackerel antihypertensive active peptide, sugar powder and salt into opposite corners of the bread maker, preventing yeast from contacting with sugar and salt, burying the yeast in the flour to start the bread maker; stirring for 10min, adding softened butter, and stirring for 10 min;
(3) primary fermentation: kneading dough into a round shape, putting the dough into a fermenting basin for applying oil with smooth bone faces upward, covering a preservative film for primary fermentation for 1h, and removing the dough when the dough volume is twice as large as the fermentation volume, and pressing and exhausting;
(4) rolling: dividing the dough obtained in the step (3) into trisections, rounding, standing for 15 minutes, and covering a preservative film to prevent air drying; rolling the dough twice, and loosening for 10min after rolling for the first time;
(4) and (3) secondary fermentation: putting the rolled bread embryo in the step (4) into a toast box along the same spiral direction for secondary fermentation for 1 h;
(6) baking: baking at 180 deg.C for 30 min.
Example 4 preparation of bread with antihypertensive active peptides
The amount of the polypeptide in example 1 is adjusted to 1 part, and the rest is consistent with that in example 3, so that the antihypertensive active peptide bread is obtained.
Example 5 preparation of bread with antihypertensive active peptides
The amount of the polypeptide in example 1 was adjusted to 1.5 parts, and the rest was kept the same as example 3, to obtain the antihypertensive active peptide bread.
Example 6 preparation of bread with antihypertensive active peptides
The amount of the polypeptide in example 1 was adjusted to 2 parts, and the rest was kept the same as example 3, to obtain the antihypertensive active peptide bread.
Comparative example
The addition of the antihypertensive active peptide of mackerel in example 3 was omitted, and the other contents were the same as those in example 3, to obtain bread.
Example 7 ACE inhibitory Activity of breads prepared in examples 3-6
The sample added in the research is high-quality ACE inhibitory peptide with the ACE inhibitory activity of 39.3 mu mol/L, which is screened in the early stage of key laboratories in colleges and universities of offshore resource biotechnology, and the ACE inhibitory peptide has good angiotensin converting enzyme inhibitory activity, so that the effect of reducing blood pressure is achieved. The influence of the addition amount of different mackerel antihypertensive active peptides on the ACE inhibition of bread extract is shown in figure 2, and the ACE inhibition rate of the bread extract is obviously increased along with the increase of the addition amount of the mackerel antihypertensive active peptides. When the addition amount is 2 parts (namely, example 6), the ACE inhibition rate reaches 82.39%, and the antihypertensive food has good antihypertensive activity and wide application prospect as an antihypertensive functional food.
Example 8 sensory evaluation of the breads prepared in examples 3-6
Sensory evaluation test method: the standard of sensory evaluation refers to the sensory requirements of soft bread in the national standard GB/T20981-2007 bread of the bread industry, and the specific standard is shown in Table 2. The results of sensory evaluation of the breads prepared in examples 3-6 are shown in Table 3. The toast bread added with a proper amount of the mackerel antihypertensive active polypeptide (example 3-4) has higher sensory evaluation than that of the control group, which shows that the bread added with a proper amount of the mackerel antihypertensive active polypeptide can not only have the antihypertensive effect, but also improve the bread quality. However, too high an amount of the added polypeptide affects the sensory score, which is significantly lower than the control, for example 6.
TABLE 2 sensory evaluation Table
Table 3 examples 3-6 bread sensory evaluation scores
Claims (9)
1. A preparation method of mackerel antihypertensive active peptide is characterized by comprising the following steps:
1) taking the mackerel minced meat, adding water, and uniformly stirring to obtain a minced meat solution;
2) heating the meat paste solution in a boiling water bath for 15-20 min, cooling to room temperature, then adjusting the pH value of the solution, and adding protease for enzymolysis to obtain an enzymolysis solution;
3) and (3) putting the enzymolysis liquid in a water bath at 100 ℃ for 10-15min, then centrifuging to remove precipitates, collecting supernate, and freeze-drying to obtain the mackerel antihypertensive active peptide.
2. The preparation method of the antihypertensive active peptide from mackerel according to claim 1, characterized in that the ratio of the minced mackerel meat and water in step 1) is 1 mg: 3-5 mL.
3. The method for preparing the antihypertensive active peptide from mackerel according to claim 1, wherein the pH of the solution obtained in the step 2) is 8.0-9.0.
4. The method for preparing the antihypertensive active peptide from mackerel according to claim 1, wherein the protease in step 2) is alkaline protease, and the addition amount of the protease is 3000U/g of minced mackerel meat.
5. The method for preparing the antihypertensive active peptide from mackerel according to claim 1, wherein the enzymolysis conditions in step 2) are as follows: water bath at 50 ℃ for 1.5 h-3.5 h, stirring in the enzymolysis process, wherein the stirring speed is 80-100 r/min.
6. The preparation method of the peptide for lowering blood pressure of mackerel as claimed in claim 1, wherein the rotation speed of the centrifugation in step 3) is 7000 9000r/min, and the centrifugation time is 20-30 min.
7. The antihypertensive active peptide of mackerel obtained by the preparation method according to any one of claims 1 to 6.
8. The application of the antihypertensive active peptide of mackerel in the preparation of bread according to claim 7.
9. The use according to claim 8, wherein the bread is prepared from the following raw materials in parts by weight: 0.5-2 parts of mackerel antihypertensive active peptide, 200-containing flour, 300 parts of strong flour, 30-50 parts of sugar, 2-4 parts of salt, 15-25 parts of butter, 4-6 parts of yeast, 40-60 parts of eggs and 50-150 parts of milk.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130800A (en) * | 2007-09-01 | 2008-02-27 | 浙江大学 | Method for preparing antihypertensive peptide by enzymolysis of hairtail chine |
| CN101168762A (en) * | 2007-10-23 | 2008-04-30 | 浙江大学 | Method for preparing antihypertensive peptide from hairtail backbone by fermentation method |
| CN101240312A (en) * | 2008-01-21 | 2008-08-13 | 南昌大学 | Method for preparing ACE inhibition peptide originate from fish skin |
| JP2010155788A (en) * | 2008-12-26 | 2010-07-15 | Yamaki Co Ltd | New tripeptides and method for producing these tripeptides, and method for producing angiotensin converting enzyme-inhibiting substance |
| CN105146045A (en) * | 2015-09-22 | 2015-12-16 | 华南理工大学 | Method for using ocean fish protein and freshwater fish protein for preparing combined antihypertensive peptides |
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- 2021-07-08 CN CN202110773291.8A patent/CN113508828B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130800A (en) * | 2007-09-01 | 2008-02-27 | 浙江大学 | Method for preparing antihypertensive peptide by enzymolysis of hairtail chine |
| CN101168762A (en) * | 2007-10-23 | 2008-04-30 | 浙江大学 | Method for preparing antihypertensive peptide from hairtail backbone by fermentation method |
| CN101240312A (en) * | 2008-01-21 | 2008-08-13 | 南昌大学 | Method for preparing ACE inhibition peptide originate from fish skin |
| JP2010155788A (en) * | 2008-12-26 | 2010-07-15 | Yamaki Co Ltd | New tripeptides and method for producing these tripeptides, and method for producing angiotensin converting enzyme-inhibiting substance |
| CN105146045A (en) * | 2015-09-22 | 2015-12-16 | 华南理工大学 | Method for using ocean fish protein and freshwater fish protein for preparing combined antihypertensive peptides |
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