Preparation method of high protein oyster active peptides with low sensitization

The invention discloses a preparation method of high protein oyster active peptides with low sensitization. The preparation method disclosed by the invention comprises the following steps: conducting pulp grinding, washing and enzymolysis treatment on oysters. The antigenicity of the oyster active p...

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Bibliographische Detailangaben
Hauptverfasser:	LU JUN, WEI YING, LIU YAN, LI GUOMING, DONG ZHE, GU RUIZENG, PAN XINGCHANG, JIN ZHENTAO, CAO KELU, MA YONG, LIN FENG, LIU WENYING, MA YONGQING, CAI MUYI, ZHOU MING, WANG JING, MA TAO, ZHANG HAIXIN, CHEN LIANG, XU YAGUANG, LU LU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of high protein oyster active peptides with low sensitization. The preparation method disclosed by the invention comprises the following steps: conducting pulp grinding, washing and enzymolysis treatment on oysters. The antigenicity of the oyster active peptides obtained according to the preparation method is reduced by 80% or higher compared with that of oyster protein, the total protein content in the oyster active peptides reaches 80% or higher, the peptide content reaches 70% or higher, components with the molecular weight of smaller than 1000 Da occupy 90% or higher of all components, and the high protein oyster active peptides can be applied to the development and production of food, health food and drugs as novel functional nutritional components.