Preparation method of hypoallergenic total-nutrient oyster active peptide

The invention discloses a preparation method of a hypoallergenic total-nutrient oyster active peptide. The method comprises the steps of pulping of oysters and enzymatic hydrolysis treatment of the oysters. The oyster active peptide prepared through the method has an above 70% lower antigenicity tha...

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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 HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of a hypoallergenic total-nutrient oyster active peptide. The method comprises the steps of pulping of oysters and enzymatic hydrolysis treatment of the oysters. The oyster active peptide prepared through the method has an above 70% lower antigenicity than oyster proteins, maximally reserves various nutrients contained in the oysters, and contains above 80% of oyster active peptides with the molecular weight being smaller than 1000Da, and can be used to develop and produce foods, health foods and medicines as a new functional nutrient component.