阅读说明：本技术 一种橄榄源酪氨酸酶抑制肽的制备方法 (Preparation method of olive-derived tyrosinase inhibitory peptide ) 是由 陈徉 闵琪 李丽娟 刘春慧 王姣 周倩 赵海坤 周国玲 程泽龙 秦静 于 2019-03-28 设计创作，主要内容包括：本发明属于生物活性肽的制备领域,特别涉及一种橄榄源酪氨酸酶抑制肽的制备方法。本发明中使用中性蛋白酶、酸性蛋白酶,配比1:1,蛋白酶总用量0.5~2.0%,辅助气体为氮气,氮气流速为0.2~0.5 L/min,操作温度为30~50℃时,酶解反应时间60~90 min,橄榄蛋白水解度可达80%,酪氨酸酶活性抑制率可达70%。本发明制备的酪氨酸酶抑制肽,天然安全活性高,适合在美容化妆品中使用。(The invention belongs to the field of preparation of bioactive peptides, and particularly relates to a preparation method of olive-derived tyrosinase inhibitory peptide. According to the invention, neutral protease and acid protease are used according to a ratio of 1:1, the total protease consumption is 0.5-2.0%, the auxiliary gas is nitrogen, the nitrogen flow rate is 0.2-0.5L/min, the enzymolysis reaction time is 60-90 min at an operation temperature of 30-50 ℃, the olive protein hydrolysis degree can reach 80%, and the tyrosinase activity inhibition rate can reach 70%. The tyrosinase inhibitory peptide prepared by the invention is natural, safe and high in activity, and is suitable for being used in beauty cosmetics.)

1. A preparation method of olive-derived tyrosinase inhibitory peptide is characterized by comprising the following steps: the method comprises the following steps: (1) taking 100g of olive protein, putting the olive protein into a broken-wall food processor, putting 800-1000 mL of water, and processing at 10000 rpm for 2-3 min to prepare olive protein liquid; (2) putting the protein liquid obtained in the step (1) into an enzymolysis reactor, heating to 30-37 ℃, introducing nitrogen at the nitrogen flow rate of 0.2-0.5L/min, adding 5-10 g of neutral protease, reacting for 30-50 min, then adjusting the pH to 5.0-6.5, heating to 40-50 ℃, adding 5-10 g of acid protease, and reacting for 30-50 min; after the reaction is finished, heating to 90 ℃, inactivating enzyme, and cooling to obtain the olive polypeptide liquid.

2. The method for producing an olive-derived tyrosinase-inhibiting peptide according to claim 1, wherein: the hydrolysis is carried out by combining neutral protease and acid protease.

3. The method for producing an olive-derived tyrosinase-inhibiting peptide according to claim 1, wherein: the nitrogen assists the hydrolysis reaction, and the flow rate is 0.2-0.5L/min.

Technical Field

The invention belongs to the field of preparation of bioactive components, and particularly relates to a preparation method of olive-derived tyrosinase inhibitory peptide.

Background

Tyrosinase has unique dual catalytic functions, is a key enzyme for melanin synthesis in organisms, and has close relation with human aging. Abnormal overexpression of this gene can lead to pigmentation disorders in humans. The tyrosinase inhibitor can be used for treating pigmentation dermatoses such as freckle, chloasma, and senile plaque. The polypeptide has the functions of resisting oxidation, resisting aging, preventing cancer and the like, and is a natural food with recognized safety and high efficiency. The olive, the olive oil and related products thereof are popular in the world, and the research on the preparation method of the olive-derived tyrosinase inhibitory peptide has important significance.

The olive-derived tyrosinase inhibitory peptide has only few literature reports at present, and is not applied to the field of cosmetics.

Disclosure of Invention

The invention provides a preparation method of olive-derived tyrosinase inhibitory peptide, which comprises the following steps:

taking 100g of olive protein, putting the olive protein into a broken-wall food processor, adding 800-1000 mL of water, and processing at 10000 rpm for 2-3 min to prepare olive protein liquid. And (3) putting the obtained protein liquid into an enzymolysis reactor, heating to 30-37 ℃, introducing nitrogen at the nitrogen flow rate of 0.2-0.5L/min, adding 5-10 g of neutral protease, reacting for 30-50 min, then adjusting the pH to 5.0-6.5, heating to 40-50 ℃, adding 5-10 g of acid protease, and reacting for 30-50 min. After the reaction is finished, heating to 90 ℃, inactivating enzyme, and cooling to obtain the olive polypeptide liquid. The tyrosinase inhibitory peptide prepared by the invention is natural, safe and high in activity, and is suitable for being applied to beauty cosmetics.

Drawings

FIG. 1 shows the inhibition of tyrosinase by olive polypeptides and kojic acid.

Detailed Description

The invention will now be further described with reference to specific examples and one of the examples will be selected to provide data support for this patent, which examples are intended to illustrate the invention and not to further limit the invention.