Research On Extracting And Separation Of Trionys Sinensis Peptide And Functional Prosperities

There are quite high nutrition and medicine values in Soft-shelled Turtle and it is the favorable material of health food. In recent years, turtle's production was quickly increasing, bringing favorable opportunities to turtle's deep-processing. To know turtle's nutrition and health care function sciencly, using Turtle as material ,Turtle protein was enzyme hydrolyzed by papain,trypsin and subtilisin,mainly researching on some hydrolytic properties,the antioxidant functional properties and ACE inhibitory ratio in vitro of three hydrolysates.. papain hydrolysates were separated,The feasibility of Bacillus subtilis fermenting and producing Turtle peptides was test,And Turtle peptide wine was prepared. The main results are as follows:For three hydrolysates, with time's extension, the content of amino nitrogen, the degree of solubility, the degree of hydrolysis, and peptides content were all increased, the average length of peptides chains were decreased gradually, the scavenging ability of free radical and the ability of deoxidization were also increased. By comparing, papain protease was the optimum protease.We did orthogonal trial with the ACE inhibitory ratio in vitro,·OH,O^2-·and DPPH·scavenging ratio being index. The hydrolysate with the ACE inhibitory ratio being 99.96%, was gained under the condition of temperature 60℃, pH 7.0, enzymatic hydrolysis time 3 h, enzyme concentration 1.0%. Trough separating by SephadexG-25, the fractions F4 and F1 with the higher activity was collected, with the ACE inhibitory ratio being 67.27% and 52.73%. The optimal conditions of preparing antioxidant was temperature 60℃, pH5.0, enzymatic hydrolysis time 4 h, and enzyme concentration 0.6%. The fraction F2 with the highest activity was collected, with the·OH,O^2-·and DPPH·scavenging ratio being 10.39%,33.00% and 17.68%. Molecular weight distribution was located 307 around.Using Soft-shelled Turtle protein as raw materials and Bacillus subtilis as starter, Turtle protein was hydrolyzed into polypeptide with 120r/min in shake flask at 37℃for 72h. With time's extension, amino nitrogen, degree of hydrolysis, peptides content, and degree of solubility all increased the average length of peptides chain decreased gradually. Turtle polypeptide solutions put up scavenging capacities of·OH and O^2-·, deoxidization ability. When fermenting 72h, the degree hydrolysis of fermented solution reached 7.96%; amino nitrogen content was reached to 0.0827g/100mL, the average length of peptides chains was shorted from 41.36 to12.09, the degree of solubility was increased to 11.90%, the peptides content reached 3.34 mg/mL, the·OH scavenging ratio was increased to 33.53%, the O^2-·scavenging ratio was reached 49.92%, the ability of deoxidization reached 0.416.Adding yeast into papain hydrolysis fluid, Turtle peptide wine was prepared. With the color being light yellow, wine body rich and generous, limpidity, having no suspended substance and deposit. It had light wine aroma and Soft-shelled Turtle's special fragrance. After fermentation, peptides content reached 9.85 mg/mL at highest. Turtle peptide wine had·OH O^2-·, DPPH·scavenging ability, respectly reaching 54.36%,87.27%, 90.16% at highest, The highest deoxidization ability reached 1.138.Trough t-detection, the recruitment of sugar had no marked affection on·OH ,O^2-·, DPPH·scavenging ratio and deoxidization ability(P>0.05).