Preparation method of antioxidant polypeptide

• Main Authors: WANG SHAOYUN, CAI QIANQIAN, HE QINGYAN, YAN ANA, YE QIANWEN
• Format: Patent
• Language: Chinese; English
• Published: 13.11.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PEPTIDES; SPIRITS; VINEGAR; WINE

The invention provides an antioxidant polypeptide and a preparation method thereof. The method includes using a black shark skin as a raw material, conducting enzymolysis through alkaline protease andconducting separation and purification to obtain a specificity antioxidant polypeptide with the molecular weight of 500 Da and the complete amino acid sequence of Gly-Ala-Ala-Val-Ala-Leu. According to the preparation method, the defect of natural antioxidants is overcome, and the concern of the public about synthetic antioxidants is eliminated. The method lays a theoretical foundation for developing the food-based antioxidant polypeptide and exploring the wide application in food and medicine. 本发明提供了种抗氧化多肽及其制备方法，该方法以黑鲨鱼皮为原料，通过碱性蛋白酶的酶解，分离纯化得到特异性抗氧化多肽，其分子量在500 Da，其氨基酸全序列为：Gly-Ala-Ala-Val-Ala-Leu。本发明消除了天然抗氧化剂所具有的缺陷并且消除了公众对人工合成抗氧化剂的忧虑，为开发基于食品源的抗氧化多肽以及探索其在食品、医学上的广泛应用奠定理论基础。