阅读说明：本技术 一种驼骨抗氧化多肽及其制备方法和应用 (Camel bone antioxidant polypeptide and preparation method and application thereof ) 是由 杨庚 张兵 郭燕川 王颖 于 2020-03-24 设计创作，主要内容包括：本发明公开了一种驼骨抗氧化多肽,所述驼骨抗氧化多肽的重均分子量为500-6000g/mol,疏水性氨基酸含量为40-70％。本发明提供的驼骨抗氧化多肽的分子量低,疏水性氨基酸含量高,具有良好的抗氧化活性,其DPPH自由基清除活性≥30％、Fe～(2+)螯合活性≥90％。同时,本发明提供的上述驼骨抗氧化多肽的制备方法以新鲜驼骨为原料,通过温和的酶解工艺,可得到多肽纯度高、透明度好的多肽,其蛋白质含量≥85％,脂肪含量≤0.4％,灰分含量≤2％。且该方法简单可行,有利于实现大规模工业化生产。(The invention discloses a camel bone antioxidant polypeptide, wherein the weight average molecular weight of the camel bone antioxidant polypeptide is 6000g/mol, and the content of hydrophobic amino acid is 40-70%. The camel bone antioxidant polypeptide provided by the invention has the advantages of low molecular weight, high content of hydrophobic amino acid, good antioxidant activity, DPPH free radical scavenging activity of more than or equal to 30%, and Fe 2+ The chelating activity is more than or equal to 90 percent. Meanwhile, the preparation method of the camel bone antioxidant polypeptide provided by the invention takes fresh camel bone as a raw materialThe polypeptide with high purity and good transparency can be obtained by a mild enzymolysis process, and the polypeptide has a protein content of more than or equal to 85 percent, a fat content of less than or equal to 0.4 percent and an ash content of less than or equal to 2 percent. And the method is simple and feasible, and is beneficial to realizing large-scale industrial production.)

1. The camel bone antioxidant polypeptide is characterized in that the weight average molecular weight of the camel bone antioxidant polypeptide is 500-6000g/mol, and the content of hydrophobic amino acid is 40-70%.

2. The camel bone antioxidant polypeptide of claim 1, wherein the camel bone antioxidant polypeptide comprises 6.0-7.0% aspartic acid, 3.0-4.0% threonine, 4.0-5.0% serine, 11.0-12.0% glutamic acid, 21.0-22.0% glycine, 8.0-9.0% alanine, 1.0-2.0% cystine, 3.0-4.0% valine, 2.0-3.0% isoleucine, 3.0-4.0% leucine, 1.0-2.0% tyrosine, 2.0-3.0% phenylalanine, 1.0-2.0% histidine, 4.0-5.0% lysine, 7.0-8.0% arginine, 14.0-15.0% proline.

3. A method for preparing the camel bone antioxidant polypeptide as claimed in any one of claims 1-2, comprising the steps of:

1) steaming fresh camel bone at high temperature, removing oil and fat, crushing, steaming for several times, and oven drying to obtain bone granules with size less than 20 mm; then crushing the bone particles into bone powder with the particle size of 0.5-1000 mu m;

2) immersing the bone meal in dilute acid solution with pH of 0.5-4, and keeping for 1-12 h; centrifuging, washing with water until pH is 5.0-7.0 to obtain ossein; decocting in water for 10-20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

3) dispersing defatted ossein in water, adjusting pH to 5.0-8.0 with dilute acid or dilute alkali solution, heating to 45-70 deg.C, adding protease to obtain enzymolysis slurry, and performing enzymolysis for 30min-8 h; heating the enzymolysis slurry to 90-95 ℃, keeping for 5-15min, and inactivating protease to obtain a crude polypeptide product;

4) carrying out vacuum filtration on the polypeptide crude product to obtain a crude filtrate; then carrying out ion exchange by anion and cation exchange resins to obtain a fine filtrate; adding food-grade active carbon into the fine filtrate, stirring, maintaining at 45-70 deg.C for 5min-2h, and filtering to obtain polypeptide stock solution; drying to obtain the camel bone antioxidant polypeptide.

4. The method of claim 3, wherein the cooking in step 1) is performed at 80-100 ℃ for 5-60min each time; the drying is carried out at 80-150 ℃; preferably, the moisture content in the bone particles is 4-10%, and the residual oil rate is 4-6%.

5. The method according to claim 3, wherein the amount of water added in the step 2) for cooking is 2 to 5 times the weight of the ossein and the cooking temperature is 90 to 100 ℃.

6. The process according to claim 3, wherein in the step 3), the protease is added in an amount of 400 to 8000U/g; preferably, the protease is one or a combination of several of neutral protease, papain, trypsin and alkaline protease.

7. The method according to claim 3, wherein the anion and cation exchange resin in step 4) is ion exchanged in anion and cation exchange resin column, or by directly adding anion and cation exchange resin into the crude filtrate; wherein the conductivity of the crude filtrate added with anion and cation exchange resin is not more than 200 mus.

8. The method according to claim 3, wherein the filter medium used in the vacuum filtration in step 4) is cotton cake; the cation exchange resin is 001 × 7 type strong acid cation exchange resin, and the anion exchange resin is 201 × 7 type strong base anion exchange resin.

9. The preparation method according to claim 3, wherein the food grade activated carbon is added in step 4) in an amount of 0.5 to 5% o by weight of the fine filtrate; the drying is freeze drying or spray drying.

10. Use of the camel bone antioxidant polypeptide of any one of claims 1-2 in the preparation of health products, cosmetics, and foods.

Technical Field

The invention relates to the technical field of functional protein polypeptides. More particularly, relates to a camel bone antioxidant polypeptide and a preparation method and application thereof.

Background

Camel is one of important livestock breeding resources in desert and semi-desert regions in northwest and north China, and about 36.87 million peaks exist in China according to incomplete statistics of camel general survey of the animal husbandry society in 2016, and are mainly distributed in Sinkiang, inner Mongolia, Gansu and Qinghai. China is one of the main distribution areas of bactrian camels in the world.

The camel bone is rich in type I collagen, and the bone weight of a single adult camel is more than 50kg, so that the camel bone is a very high-quality collagen source. At present, the camel bone is rarely researched and utilized at home and abroad, firstly, because camel bone resources are mainly distributed in relatively remote and undeveloped areas, secondly, the camel bone resources are relatively small in quantity compared with cow bones and pig bones. But the special living environment endows camel milk and camel blood with rich biological activity, oxidation resistance, antibiosis, immunity regulation and the like. The camel bone collagen polypeptide prepared by using the camel bone as the raw material not only can effectively solve the environmental pollution caused by waste camel bone, but also effectively utilizes the excellent biological characteristics of the camel bone, and serves the national economy.

Enzymatic hydrolysis is the most efficient and mild method for obtaining polypeptides from collagen. Research shows that the peptide produced by hydrolyzing animal collagen with enzyme has the biological activities of resisting fatigue, regulating immunity, promoting bone growth, inhibiting cancer cell proliferation, resisting bacteria, resisting oxidation, etc. CN201110317299 discloses a method for preparing low molecular weight collagen protein by using livestock bone as raw material, which adopts trypsin, papain, bromelain and neutral protease to degrade bone collagen of pig, cow and sheep to prepare low molecular weight collagen peptide. CN 201610149640.8 discloses a preparation method of collagen active peptide with cancer cell proliferation inhibiting effect, which uses bovine bone, pig bone or fish as raw materials, adopts pancreatin and papain to degrade and purify the raw materials to prepare the collagen peptide with proliferation inhibiting activity on ovarian cancer cells and prostate cancer cells.

Oxidation is one of the main causes of diseases and aging of the human body. Inflammation-induced oxidative stress and lipid peroxidation can cause various diseases such as cancer, multiple sclerosis, cardiovascular diseases, and the like. The oxidation of lipids and proteins in food products not only results in loss of nutrients and changes in flavor, but also may generate toxic substances. The natural polypeptide with antioxidant activity has wide application prospect in the fields of medicine, food and cosmetics.

The prior art discloses a method for preparing antioxidant polypeptide from various raw materials, for example, CN201910148851.3 discloses a method for preparing fish scale gelatin high antioxidant peptide, which comprises the steps of using fish scales as raw materials, decalcifying the fish scales, and carrying out two-step enzymolysis on the fish scales by adopting alkaline protease and trypsin to obtain the fish scale gelatin high antioxidant peptide; the obtained antioxidant peptide has OH scavenging ability higher than that of dibutyl hydroxy toluene (BHT), and has good antioxidant effect. CN201510140167.2 discloses a method for preparing pig bone antioxidant peptide, which comprises the steps of preparing pig bone slurry, carrying out enzymolysis (Alcalase protease), inactivating enzyme, cooling, separating and purifying and the like; CN201810162657.6 discloses a preparation method of yak bone collagen peptide with the functions of relieving fatigue and resisting oxidation; CN201811405330.3 discloses a method for preparing antioxidant peptide by enzymolysis of pigskin; CN201510399286.X discloses the use of defatted crab shell antioxidant peptide.

The camel bone polypeptide has special oxidation resistance given by the special living environment of camels, and the effective utilization of camel bones can solve the environmental pollution caused by waste camel bones, but the prior art has only reported that camel bones are used for preparing oxidation resistant polypeptide, so that a method for preparing oxidation resistant polypeptide by using camel bones is needed.

Disclosure of Invention

An object of the invention is to provide a camel bone antioxidant polypeptide which has strong capacity of eliminating DPPH free radicals and Fe²⁺Chelating activity, and abundant hydrophobic amino acids.

The second purpose of the invention is to provide a preparation method of the camel bone antioxidant polypeptide, which can prepare the camel bone antioxidant polypeptide in a short time and high efficiency and improve the purity to a great extent by carrying out the steps of high-temperature cooking degreasing, pickling decalcification, enzyme hydrolysis, anion-cation exchange resin filtration and the like.

The third purpose of the invention is to provide the application of the camel bone antioxidant polypeptide in the preparation of health products, cosmetics and foods.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the invention provides a camel bone antioxidant polypeptide, wherein the weight average molecular weight of the camel bone antioxidant polypeptide is 500-6000g/mol, and the content of hydrophobic amino acid is 40-70%.

Optionally, the camel bone antioxidant polypeptide contains 6.0-7.0% aspartic acid, 3.0-4.0% threonine, 4.0-5.0% serine, 11.0-12.0% glutamic acid, 21.0-22.0% glycine, 8.0-9.0% alanine, 1.0-2.0% cystine, 3.0-4.0% valine, 2.0-3.0% isoleucine, 3.0-4.0% leucine, 1.0-2.0% tyrosine, 2.0-3.0% phenylalanine, 1.0-2.0% histidine, 4.0-5.0% lysine, 7.0-8.0% arginine, 14.0-15.0% proline.

The camel bone antioxidant polypeptide provided by the invention has higher content of hydrophobic amino acids such as glycine, proline, alanine and the like, and is favorable for improving the antioxidant activity of the camel bone antioxidant polypeptide, the DPPH free radical scavenging activity of the camel bone antioxidant polypeptide is more than or equal to 30%, and Fe²⁺The chelating activity is more than or equal to 90 percent.

In a second aspect, the invention provides a preparation method of camel bone antioxidant polypeptide, which comprises the following steps:

1) steaming fresh camel bone at high temperature, removing oil and fat, crushing, steaming for several times, and oven drying to obtain bone granules with size less than 20 mm; then crushing the bone particles into bone powder with the particle size of 0.5-1000 mu m;

2) immersing the bone meal in dilute acid solution with pH of 0.5-4, and keeping for 1-12 h; centrifuging, and acid washing until pH is 5.0-7.0 to obtain ossein; decocting in water for 10-20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

3) dispersing defatted ossein in water, adjusting pH to 5.0-8.0 with dilute acid or dilute alkali solution, heating to 45-70 deg.C, adding protease to obtain enzymolysis slurry, and performing enzymolysis for 30min-8 h; heating the enzymolysis slurry to 90-95 ℃, keeping for 5-15min, and inactivating protease to obtain a crude polypeptide product;

4) carrying out vacuum filtration on the polypeptide crude product to obtain a crude filtrate; then carrying out ion exchange by anion and cation exchange resins to obtain a fine filtrate; adding food-grade active carbon into the fine filtrate, stirring, maintaining at 45-70 deg.C for 5min-2h, and filtering to obtain polypeptide stock solution; drying to obtain the camel bone antioxidant polypeptide.

The preparation process of the camel bone antioxidant polypeptide provided by the invention is shown in figure 1.

The step 1) is a process of cooking, degreasing, crushing, drying and crushing the fresh camel bone. Optionally, the specific operation comprises removing non-skeleton components such as tendon, meat, bone marrow, etc. from fresh Os Cameli, placing in a reaction kettle, adding 2-5 times of water, heating to 80-100 deg.C, steaming for 10-60min, and removing oil; removing meat, tendon, bone marrow and other non-bone residues on the surface of the camel bone, and crushing large camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 80-100 deg.C water, maintaining for 5-60min, and separating with screen to obtain bone granules after primary steaming; adding the primary cooked bone granules into water of 80-100 deg.C, maintaining for 5-60min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 80-150 ℃ to obtain dried camel bone granules, wherein the water content is 4-10% and the residual oil rate is 4-6%. Then the bone particles are crushed into bone powder with the particle size of 0.5-1000 mu m.

Step 2) is a bone meal pickling and decalcification and cooking further degreasing process. The inorganic salts such as calcium in the camel bone can be effectively removed in the process of soaking in acid. Optionally, the bone meal is immersed in a dilute acid solution selected from dilute hydrochloric acid, dilute sulfuric acid or dilute phosphoric acid. Further adding water to boil to remove oil, optionally adding water to boil in an amount of 2-5 times of the weight of ossein, and boiling at 90-100 deg.C.

And step 3) comprises the processes of adjusting to set pH and temperature, carrying out enzymolysis and killing enzyme. The protease can keep high activity at proper pH and temperature, and optionally, the protease is one or more of neutral protease, papain, trypsin and alkaline protease; further, the amount of protease added is 400 to 8000U/g. After the enzymolysis is finished, the protease is inactivated at high temperature.

Optionally, the diluted acid solution used for adjusting the pH in step 3) is selected from one of diluted hydrochloric acid, diluted sulfuric acid or diluted phosphoric acid; the dilute alkali solution is selected from one of sodium hydroxide aqueous solution, calcium hydroxide aqueous solution, sodium carbonate aqueous solution, ammonium hydroxide aqueous solution and the like.

And step 4) is a purification process of the polypeptide crude product, and comprises the processes of cotton cake coarse filtration, resin desalination, activated carbon filtration and drying. Wherein, the anion and cation exchange resin can be carried out in an anion and cation exchange resin column, or the anion and cation exchange resin can be directly added into the crude filtrate; wherein the conductivity of the crude filtrate added with anion and cation exchange resin is not more than 200 mus.

Preferably, the cation exchange resin is a strong acid cation exchange resin of type 001 × 7 and the anion exchange resin is a strong base anion exchange resin of type 201 × 7.

Optionally, the amount of the food-grade activated carbon added in the step 4) is 0.5-5 per mill of the weight of the fine filtrate; the drying is freeze drying or spray drying.

The preparation process takes fresh camel bone as a raw material, and degreased camel bone powder and camel bone ossein are obtained through a pretreatment process of high-temperature cooking degreasing and pickling decalcification; then, through an enzymatic hydrolysis process and further fine filtration of ion exchange resin, the camel bone collagen polypeptide with higher purity can be prepared more mildly, simply and efficiently by operation, and the efficiency of subsequent further separation and purification work is improved; the preparation process is simple and efficient, and can realize large-scale industrial production. The prepared camel bone collagen polypeptide has the advantages of high protein, low fat, low ash content, low molecular weight and good transparency, wherein the protein content is more than or equal to 85 percent, the fat content is less than or equal to 0.4 percent, and the ash content is less than or equal to 2 percent.

The third aspect of the invention provides application of the camel bone antioxidant polypeptide, which has good antioxidant activity and wide application potential in the fields of health care products, cosmetics and foods.

The invention has the following beneficial effects:

the camel bone antioxidant polypeptide provided by the invention has the advantages of low molecular weight, high content of hydrophobic amino acid, good antioxidant activity, DPPH free radical scavenging activity of more than or equal to 30%, and Fe²⁺The chelating activity is more than or equal to 90 percent. Meanwhile, the preparation method of the camel bone antioxidant polypeptide provided by the invention uses fresh camel bone as a raw material, and can obtain the polypeptide with high purity and good transparency through a mild enzymolysis process, wherein the protein content is more than or equal to 85%, the fat content is less than or equal to 0.4%, and the ash content is less than or equal to 2%. And the method is simple and feasible, and is beneficial to realizing large-scale industrial production.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.

FIG. 1 shows a process flow diagram of the method for preparing camel bone antioxidant polypeptide by using camel bone as a raw material through an enzymatic hydrolysis method.

FIG. 2 shows the molecular weight distribution of the camel bone antioxidant polypeptide obtained by neutral protease hydrolysis in example 1.

FIG. 3 shows the molecular weight distribution of camel bone antioxidant polypeptide obtained by alkaline protease hydrolysis in example 2.

FIG. 4 shows the molecular weight distribution of camel bone antioxidant polypeptide obtained by trypsin hydrolysis in example 3.

FIG. 5 shows the molecular weight distribution of camel bone antioxidant polypeptide obtained by neutral protease hydrolysis in example 4.

FIG. 6 shows DPPH-scavenging activity of camel bone antioxidant polypeptide (where NCCP represents the neutral protease hydrolyzed camel bone antioxidant polypeptide of example 1, TCCP represents the trypsin hydrolyzed camel bone antioxidant polypeptide of example 3, ACCP represents the alkaline protease hydrolyzed camel bone antioxidant polypeptide of example 2, BCP represents the commercially available bovine bone collagen peptide, and the polypeptide concentrations are all 10 mg/mL).

FIG. 7 is a diagram showing the amino acid composition of the camel bone antioxidant polypeptide obtained by neutral enzyme hydrolysis in example 4

FIG. 8 shows Fe at a concentration of 10.0mg/mL in camel bone antioxidant polypeptide obtained by neutral enzyme hydrolysis in example 4²⁺Chelating activity and DPPH free radical scavenging activity.

Detailed Description

In order to make the technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example 1

Neutral protease hydrolysis to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifugal machine, and washing the ossein to pH5.35; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.5 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali aqueous solution to adjust the pH value of the obtained slurry to be 6.0, heating the pH value of the reaction slurry to 50 ℃, adding neutral protease into the slurry for enzymolysis, wherein the adding amount of the protease is 1400U/g, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the Camellia sinensis bone polypeptide stock solution to obtain Camellia sinensis bone antioxidant polypeptide with ash content of 0.68%, weight average molecular weight of 2199g/mol, component content below 10000g/mol of 98.3% (shown in figure 2), and DPPH free radical scavenging activity of 47.47% (shown in figure 6).

Example 2

Alkaline protease hydrolysis to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifuge, and washing the ossein to pH6.02; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.5 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali water solution to adjust the pH value of the obtained slurry to 8.0, heating the pH value of the reaction slurry to 50 ℃, adding alkaline protease into the slurry for enzymolysis, wherein the adding amount of the protease is 1400U/g, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the Camellia sinensis bone polypeptide stock solution to obtain Camellia sinensis bone antioxidant polypeptide, wherein the ash content is 1.02%, the weight average molecular weight is 1010g/mol, the ratio of components below 10000g/mol is 100% (shown in figure 3), and DPPH free radical scavenging activity is 30.86% (shown in figure 6).

Example 3

Hydrolyzing with trypsin to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifugal machine, and washing the ossein to pH5.59; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.5 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali water solution to adjust the pH value of the obtained slurry to be 7.5, heating the pH value of the reaction slurry to 50 ℃, adding trypsin into the slurry for enzymolysis, wherein the adding amount of the protease is 1400U/g, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the Camellia sinensis bone polypeptide stock solution to obtain Camellia sinensis bone antioxidant polypeptide, wherein the ash content is 0.84%, the weight average molecular weight is 1634g/mol, the component below 10000g/mol accounts for 99.5% (shown in figure 4), and DPPH free radical scavenging activity is 39.11% (shown in figure 6).

Example 4

Neutral protease hydrolysis to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifuge, and washing the ossein to pH6.15; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.5 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali aqueous solution to adjust the pH value of the obtained slurry to be 6.0, heating the pH value of the reaction slurry to 50 ℃, adding neutral protease into the slurry for enzymolysis, wherein the adding amount of the protease is 1200U/g, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the Camellia sinensis polypeptide stock solution to obtain Camellia sinensis antioxidant polypeptide with ash content of 0.43%, weight average molecular weight of 1921g/mol, component content below 10000g/mol of 99.1% (as shown in figure 5), DPPH free radical scavenging activity of 54.82%, and Fe²⁺The chelation activity was 91.68% (as shown in FIG. 8).

Example 5

Neutral protease hydrolysis to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifuge, and washing the ossein to pH5.46; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.0 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali aqueous solution to adjust the pH value of the obtained slurry to be 7.0, heating the pH value of the reaction slurry to 45 ℃, adding neutral protease into the slurry for enzymolysis, wherein the adding amount of the protease is 600U/g, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the camel bone polypeptide stock solution to obtain the camel bone antioxidant polypeptide, wherein the DPPH free radical scavenging activity of the camel bone antioxidant polypeptide is 43.76%.

Example 6

Neutral protease hydrolysis to obtain camel bone antioxidant polypeptide

(1) Removing non-skeleton components such as tendon, meat and bone marrow from 10Kg of fresh camel bone, placing in a reaction kettle, adding 5 times of water, heating to 100 deg.C, steaming for 20min, and removing upper layer of oil; fishing out the large camel bone, removing non-bone residues such as meat, tendon and bone marrow, and crushing the whole camel bone into bone particles smaller than 20mm by using a crusher; adding bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain bone granules after primary cooking; adding the primary cooked bone granules into 100 deg.C water, maintaining for 15min, and separating with screen to obtain secondary cooked bone granules; heating and drying the bone granules subjected to secondary cooking in an oven at 150 ℃ for 60min to obtain dried camel bone granules, wherein the water content is 4% and the residual oil rate is 3.2%; crushing the obtained camel bone particles by a crusher to obtain camel bone powder with the particle size of 0.5-1000 mu m;

(2) treating 1kg of the camel bone powder obtained in the step (1) with hydrochloric acid to remove inorganic salts in bones, adjusting the addition amount of inorganic acid by controlling the pH of the slurry, controlling the pH of the slurry to be 3.0, and keeping the pickling time to be 4 h; separating the pickling slurry mixture by using a centrifugal machine, and washing the ossein to pH5.23; adding water in an amount which is 3 times the weight of 200g of camel bone ossein, heating to 90 ℃, keeping for 20min, settling, and removing supernatant and surface oil to obtain defatted ossein;

(3) adding water which is 3.0 times of the weight of the dry bone meal into the degreased ossein obtained in the step (2), stirring, adding a dilute alkali water solution to adjust the pH value of the obtained slurry to be 6.5, heating the pH value of the reaction slurry to 50 ℃, adding neutral protease into the slurry for enzymolysis, wherein the adding amount of the protease is 1600U/g, and the enzymolysis time is 5 hours, so as to obtain an enzymolysis slurry; heating the enzymolysis slurry to 90-95 ℃, and inactivating protease to obtain a crude camel bone polypeptide product;

(4) performing vacuum filtration on the crude camel bone polypeptide product obtained in the step (3) by adopting cotton cakes as a filter medium to obtain a crude filtrate; passing the coarse filtrate through cation exchange resin column (001 × 7 type) and anion exchange resin column (201 × 7 type) to obtain fine filtrate; adding food-grade active carbon into the fine filtrate, wherein the addition amount of the active carbon is 5 per mill of the weight of the fine filtrate, stirring at 50 ℃ for 30min, and filtering with cotton cakes to obtain camel bone polypeptide stock solution; freeze drying the camel bone polypeptide stock solution to obtain the camel bone antioxidant polypeptide, wherein the DPPH free radical scavenging activity of the camel bone antioxidant polypeptide is 53.56%.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.