Extraction And Application Of Fish Bone Bioactive Peptides From Mackerel

This topic is to make full use of Marine aquatic products,and improve the value of mackerel.By using the combined process of enzyme membrane,compares three kinds of commercialization of protease hydrolysis of mackerel fish bone preparation of antioxidant peptides and angiotensin converting enzyme inhibition peptide,the effect of using membrane separation technology with high performance Liquid chromatography separation technology on fishbone peptide liquid under nanofiltration separation and purification,thus obtained the bioactive peptides,and USES the ultra high performance liquid chromatography(HPLC)for the structure carries on the preliminary speculation.The specific experimental content is as follows:(1)by using three kinds of protease,neutral protease,papain and alkaline protease)to enzymatic hydrolysis of mackerel fish bone,with antioxidant activity(hydroxyl radical scavenging rate,superoxide anion clearance rate,reducing power)as an index,probe into neutral protease enzymolysis mackerel bones optimum process conditions of antioxidant peptides(end of solid-liquid ratio,enzyme substrate ratio,temperature,enzymolysis time and p H).The best conditions for enzyme solution: enzyme substrate ratio 600 U/g,enzymolysis time is 6 h,solid-liquid ratio of 20 g/ml,p H of 7,the enzymolysis liquid of hydroxyl radical scavenging rate was87.70%.(2)Using three kinds of protease,neutral protease,papain and alkaline protease enzyme solution for mackerel fish bone to ACE(angiotensin converting enzyme inhibition rate as an index,probe into neutral protease enzymolysis mackerel bones optimum process conditions of preparation of ACE inhibitory peptides(end of solid-liquid ratio,enzyme substrate ratio,temperature,enzymolysis and p H).The best conditions for enzyme solution:enzyme substrate ratio 900 U/g,enzymolysis time is 8 h,solid-liquid ratio of30 g/ml,the enzymolysis liquid of ACE inhibitory rate was 56.54%.(3)Preliminary separation: antioxidant peptides using microfiltrationmembrane,ultrafiltration membrane 3 peptide separation and nanofiltration membrane against oxidation,get: respectively MAO? components(MW>3000Da),MAO? components(MW: 500 ~ 3000 Da),MAO?(MW <500 Da)components.The highest hydroxyl radical removal rate was the MAO? component(90.33±1.31%),followed by the MAO? component(75.03±0.84%),and finally the MAO? component(62.27±0.20%).Hydroxyl radical clearance is related to molecular weight,the smaller the molecular weight,the higher the removal of hydroxyl radical.RP-HPLC was used for further separation.The group that identified peak d was divided into Gly-Pro-Arg.4.Examining three kinds of antioxidants(fish bone antioxidant peptides,tea polyphenols,chitosan)on the effect of preservation of mackerel minced fish,oxidation of minced fish product inhibition rate as the index,to explore the mackerel fish mi optimum process conditions of the compound fresh-keeping agent(fish bone peptide content,tea polyphenol content,the adding amount of chitosan.The addition process of compound preservative:the concentration of antioxidant peptide was 0.6mg/g,the concentration of tea polyphenol was 0.3mg/g,and the concentration of chitosan was 0.8mg/g.In this formula,the inhibitory rate of the product was 85%.