WO2020014888A1 - Application de peptide de séricine dans la prévention de brunissement de fruits et de légumes - Google Patents

Application de peptide de séricine dans la prévention de brunissement de fruits et de légumes Download PDF

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Publication number
WO2020014888A1
WO2020014888A1 PCT/CN2018/096127 CN2018096127W WO2020014888A1 WO 2020014888 A1 WO2020014888 A1 WO 2020014888A1 CN 2018096127 W CN2018096127 W CN 2018096127W WO 2020014888 A1 WO2020014888 A1 WO 2020014888A1
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WO
WIPO (PCT)
Prior art keywords
fruits
vegetables
sericin
browning
sericin peptide
Prior art date
Application number
PCT/CN2018/096127
Other languages
English (en)
Chinese (zh)
Inventor
陈俊宏
陈宗棠
李祐丞
Original Assignee
岱妮国际生技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 岱妮国际生技有限公司 filed Critical 岱妮国际生技有限公司
Priority to PCT/CN2018/096127 priority Critical patent/WO2020014888A1/fr
Publication of WO2020014888A1 publication Critical patent/WO2020014888A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
    • C07K1/12—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length by hydrolysis, i.e. solvolysis in general

Definitions

  • the present invention relates to an application for inhibiting browning of vegetables and fruits, and in particular, to spraying or coating a sericin peptide onto a slice of vegetables and fruits to inhibit the browning reaction of vegetables and fruits due to oxidation.
  • the browning reaction of food is because the polyphenols contained in vegetables and fruits are oxidized, a condensation reaction occurs, and the brown matter becomes.
  • cut apples, lotus roots, or potatoes are a phenomenon that food processing industry is not happy with.
  • the key enzyme that causes this reaction is tyrosinase, which is a phenol oxidase.
  • the active center of this enzyme is two divalent copper ions. When copper ions are oxidized when they contact oxygen in the air, they will be oxidized in fruits and vegetables. The surface becomes brown, and as time goes by, the color becomes darker, which will affect the sale of fruits and vegetables, which is not welcomed by the food industry.
  • ethylene diamine tetraacetic acid disodium (EDTA Na 2 ) or ethylene diamine tetraacetic acid disodium (EDTA CaNa 2 ) are legal food additives, they are always chemically synthesized, and they also cause renal failure, low The risk of symptoms such as blood pressure, shock, and irregular heartbeat. Because these two chemical additives are interface active agents, they can sequester or seize minerals and heavy metals in the blood, so they may affect the balance of ions in the body.
  • Silk fibroin is the structural center of silk, and the viscous substance around it is sericin. Sericin accounts for about 20% to 30% of the total silk protein. It is a water-soluble polymer protein with good biodegradability, biocompatibility, and metal chelating ability. Therefore, it has a wide range of applications in cosmetics, medicine, and food. Potential application value.
  • the object of the present invention is to provide a sericin peptide as an application for inhibiting browning of vegetables and fruits, including utilizing the strong chelating ability of sericin peptide and metal to chelate the phenol oxidase or Copper ions to inhibit browning of vegetables and fruits.
  • the technical means is to use the properties of silk sericin and silk fibroin to be different in water solubility in silk, extract sericin aqueous solution, and use enzymes to cut the protein into small molecule peptides, because To be applied to food, it needs to be made into sericin peptide solution after high temperature sterilization, and then sprayed or coated on the cut surface of vegetables and fruits.
  • the molecular weight of the peptide is much smaller than that of protein, and its stability to heat and acid is higher than that of protein, it also has better solubility relative to protein. Therefore, the liquid phase of the sericin peptide of the present invention has better chelating effect than protein. .
  • the present invention provides an application of sericin peptide for inhibiting browning of vegetables and fruits, including spraying and / or coating sericin peptide solution on fruits and vegetables to chelate copper ions of tyrosinase in fruits and vegetables To further suppress the browning reaction of vegetables and fruits, wherein the sericin peptide liquid is produced through the following steps:
  • Step 1 Take natural silk or flat cocoon, wash it with clean water at high temperature for several times, and then degumme with reverse osmosis water at 80 ° C to 100 ° C for 40 ⁇ 70 minutes, then remove the water-insoluble silk Cardioprotein, which remains sericin dissolved in aqueous solution;
  • Step 2 Add 0.3% ⁇ 0.7% of the papaya enzyme in the product volume of step 1, and perform preliminary hydrolysis by shaking at 40 ° C ⁇ 60 ° C for 6 hours.
  • the concentration of the papaya enzyme used is 8 ⁇ 12 units / mg;
  • Step 3 Add 0.5% ⁇ 1.0% papaya enzyme by volume to the product in Step 2 and shake at 40 ° C ⁇ 60 ° C
  • this step can be repeated multiple times according to the degree of hydrolysis of sericin to peptides;
  • Step 4 remove centrifugal fibroin remaining in the product of step 3 by centrifugation or filtration;
  • Step 5 Add volume ratio Alkaline protease with a concentration of 0.5 unit / ml ⁇ 1.5
  • Step 6 autoclaving the product of Step 5 while removing the activity of the added protease to stop its reaction;
  • Step 7 The sterilized product is the sericin peptide solution, which can be sprayed or coated on the surface of vegetables and fruits as a browning inhibitor after dilution to a concentration of not more than 2 pg / ml.
  • the washing temperature in step 1 is 90 ° C.
  • the concentration of papaya enzyme is 10 units / mg.
  • the hydrolysis temperature in step 2 and step 3 is 50 ° C.
  • the present invention relates to the use of sericin peptide to inhibit browning of vegetables and fruits, and extracting sericin peptide from silk, the steps include:
  • Step 1 Take natural silk or flat cocoon, wash it with clean water at high temperature for many times, and then degumme with high temperature reverse osmosis water for 40 ⁇ 70 minutes, preferably 60 minutes, and then insoluble by centrifugation or filtration Sericin was removed from the water, and sericin remained in the aqueous solution.
  • Step 2 The above-extracted sericin is firstly added with papain and subjected to preliminary hydrolysis for 6 hours with shaking at 40 ° C ⁇ 60 ° C, wherein the optimal hydrolysis temperature is 50 ° C.
  • the amount of papaya enzyme added in this step is 0.3% ⁇ 0.7% of the product volume in step 1, the best is 0.5%, and the concentration of papaya enzyme is 8 ⁇ 12 units / mg, and the best is 10 units / mg.
  • Step 3 In step 2, a papaya enzyme with a volume ratio of 0.5% to 1.0% is further added, and advanced hydrolysis is performed after shaking at 40 ° C ⁇ 60 ° C for 6 hours, and the optimal hydrolysis temperature is 50 ° C.
  • Step 4 Since fibroin is insoluble in water, the remaining fibroin in the product of step 3 is removed by centrifugation or filtration.
  • Step 5 Add volume ratio Alcalase, its concentration is 0.5 unit / ml ⁇ 1.5 unit / ml and shaken at 45 ° C for 6 hours for complete hydrolysis.
  • the best alkaline protease concentration is 1 unit / ml
  • Step 6 The product of Step 5 is subjected to high temperature sterilization, at the same time, the activity of the added protease is removed, and its reaction is stopped. Should.
  • Step 7 The sterilized product is the sericin peptide solution of the present invention, which can be used directly, or stored under low temperature, frozen and dried.
  • Step 8 Dissolve the dried sericin peptide powder in sterile water to form a sericin peptide solution, which can be sprayed or coated on the cut surface of vegetables and fruits to chelate phenol oxidase or tyramine
  • the copper ions in the acid enzyme can inhibit the browning of vegetables and fruits.
  • the high temperature of step 1 refers to 80 ° C to 100 ° C, where the washed part is preferably 90 ° C, and the reverse osmosis water degumming part is added at 100 ° C.
  • Steps 2 and 3 can be repeated multiple times depending on the degree of hydrolysis of the sericin to the peptide.
  • the sericin peptide solution used in the present invention may be used at a concentration of up to 2 pg / ml.
  • sericin solution of the present invention After the sericin solution of the present invention is sprayed or coated on the cut surface of vegetables and fruits, it will replace the oxygen in the air to chelate the copper ions of phenol oxidase or tyrosinase, so the copper ions will not be oxidized. Therefore, the browning reaction does not occur on the cut surface of vegetables and fruits.
  • sericin peptide is originally a natural product. After taking fruits and vegetables coated with sericin peptide, its sericin peptide will be decomposed into amino acids in the small intestine. After being absorbed, it can be supplemented with natural amino acids to further synthesize the human body. Required protein.
  • the component that can inhibit the browning of vegetables and fruits is a sericin peptide with a small molecule.
  • the peptide has a molecular weight smaller than that of protein, so it is easier to be absorbed after entering the human body.
  • the ratio of victory to protein has higher thermal and acid stability.
  • the solubility of peptide is better than protein. Since the present invention is applied to food, although silk is a natural material, some bacteria may be contacted during the process of obtaining and producing sericin peptide.
  • the sericin solution of the present invention needs to be sterilized at high temperature. If a protein is used as an inhibitor, the protein loses its activity due to denaturation during the high-temperature sterilization process, and then loses its ability to chelate copper ions. Therefore, the present invention uses sericin peptides.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biophysics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne une application de peptide de séricine dans la prévention de brunissement de fruits et de légumes, ladite invention comprenant : la séparation de séricine en soie naturelle à partir de fibroïne, et la rétention de la séricine ; l'hydrolyse de la sericine en utilisant une enzyme de façon à hydrolyser celle-ci en peptides micromoléculaires ; la pulvérisation ou l'application en revêtement des peptides de séricine sur une surface coupée de légumes et de fruits après une stérilisation à haute température ; et la chélation d'ions cuivre dans l'oxyddase phénolique ou l'enzyme tyrosinase au moyen du peptide de séricine, de manière à empêcher le brunissement des fruits et des légumes provoqué par l'oxyddase phénolique ou l'enzyme tyrosinase.
PCT/CN2018/096127 2018-07-18 2018-07-18 Application de peptide de séricine dans la prévention de brunissement de fruits et de légumes WO2020014888A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2018/096127 WO2020014888A1 (fr) 2018-07-18 2018-07-18 Application de peptide de séricine dans la prévention de brunissement de fruits et de légumes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2018/096127 WO2020014888A1 (fr) 2018-07-18 2018-07-18 Application de peptide de séricine dans la prévention de brunissement de fruits et de légumes

Publications (1)

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WO2020014888A1 true WO2020014888A1 (fr) 2020-01-23

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013032411A1 (fr) * 2011-08-26 2013-03-07 Agricultural Research Development Agency (Public Organization) Compositions oligopeptidiques biologiquement actives à base de soie et leur procédé de fabrication
CN103503979A (zh) * 2013-10-29 2014-01-15 江苏沿江地区农业科学研究所 果蔬护色保脆存味节能降耗综合保鲜加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013032411A1 (fr) * 2011-08-26 2013-03-07 Agricultural Research Development Agency (Public Organization) Compositions oligopeptidiques biologiquement actives à base de soie et leur procédé de fabrication
CN103503979A (zh) * 2013-10-29 2014-01-15 江苏沿江地区农业科学研究所 果蔬护色保脆存味节能降耗综合保鲜加工方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FAN, JINBO ET AL.: "Enzymatic Preparation and Functional Evaluation of Antioxidant Peptides Derived from Silk Sericin", TRANSACTIONS OF THE CHINESE SOCIETY OF AGRICULTURAL ENGINEERING, vol. 24, no. 11, 31 December 2008 (2008-12-31), pages 279 - 283, XP055677644 *
JIN, CHANGHAI: "Control of Enzymatic Browning of Fresh-cut Fruits and Vegetables", 30 September 2016 (2016-09-30), pages 288 - 289 *
JIN, CHUNPING ET AL.: "Moisture Retention, Antioxidative and Tyrosinase Activity Inhibitory Properties of Silk Sericin and Its Enzymatic Hydrolysates", SCIENCE OF SERICULTURE, vol. 39, no. 6, 31 December 2013 (2013-12-31), pages 1166 - 1171 *

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