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Method for preparing hairtail polypeptides

A technology for hairtail and fish pulp, which is applied in food preparation, protein composition of fish, food science, etc., can solve the problems of affecting enzyme activity, lowering the pH of the enzymatic hydrolyzate, and not taking measures to maintain it, so as to improve the hydrolysis efficiency, The effect of short production cycle and simple process

Inactive Publication Date: 2011-07-27
NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses a kind of enzyme (papain) to carry out the hydrolysis of protein of small marine miscellaneous fish, and its fly in the ointment is, because only adopts a kind of enzyme hydrolysis protein, and in hydrolysis process, also do not take measure to keep the pH of enzymolysis solution at this The optimal pH of the enzyme, and the degree of dissociation of the carboxyl group in amino acids is much greater than that of the amino group, which will cause the pH of the enzymolysis solution to decrease, thereby affecting the activity of the enzyme, resulting in incomplete hydrolysis of the protein and the loss of the obtained polypeptide product. The molecular weight is relatively large, that is, the molecular weight of more than 90% of the polypeptides is between 2000Da and 8000Da, and the nutritional and health effects of the polypeptides are not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wash the hairtail, weigh 1.0kg hairtail, add 2.0kg water, and grind it into a uniform fish pulp; put the fish pulp into an enzymatic hydrolysis tank, raise the temperature to 55°C, adjust the pH to 8.0, and add 1.0% Alcalase and 0.05% Nisin, stirred and hydrolyzed at 100rpm for 22h, then added 1.5% aminopeptidase, adjusted the temperature to 60°C, kept the pH at 8.0, continued to hydrolyze for 3h, then raised the temperature to 95°C, kept for 15 minutes to kill the enzyme. The hydrolyzate was centrifuged at 4000 rpm for 15 minutes, and the supernatant was taken. Add 1% activated carbon powder to the supernatant, stir for 1 h, and filter with suction. The filtrate was concentrated under reduced pressure to 1 / 10 of the original volume, and dried in vacuum at a temperature of 50° C. and a pressure of 0.1 Mpa for 28 hours to obtain the hairtail polypeptide product. SphadexG-75 gel filtration chromatography was used to determine the relative molecular mass of hairtail pepti...

Embodiment 2

[0023] Wash the hairtail, weigh 0.5kg of hairtail, add 1.5kg of water, and grind it into a uniform fish pulp; put the fish pulp into an enzymatic hydrolysis tank, raise the temperature to 50°C, adjust the pH to 7.0, and add 3.0% Neutrase and 0.04% Nisin were hydrolyzed at 100 rpm for 18 hours, then 1.0% carboxypeptidase was added, the temperature was adjusted to 55°C, the pH was adjusted to 6.0, and the hydrolysis was continued for 5 hours, then the temperature was raised to 90°C and kept for 18 minutes to inactivate the enzyme. The hydrolyzate was centrifuged at 4000 rpm for 15 minutes, and the supernatant was taken. Add 3% activated carbon powder to the supernatant, stir for 1.5 h, and filter with suction. Concentrate the filtrate under reduced pressure to 1 / 9 of the original volume, and dry it under vacuum at a temperature of 50° C. and a pressure of 0.1 Mpa for 40 hours to obtain the hairtail polypeptide product. SphadexG-75 gel filtration chromatography was used to deter...

Embodiment 3

[0025] Wash the hairtail, weigh 1kg of hairtail, add 2.5kg of water, and mince it into a uniform fish paste; put the fish paste into an enzymatic hydrolysis tank, raise the temperature to 60°C, adjust the pH to 6.0, and add 1.5 % papain and 0.02% Nisin, stirred and hydrolyzed at 100rpm for 24h, then added 5.0% Flavourzyme, adjusted the temperature to 50°C, adjusted the pH to 7.0, continued the hydrolysis for 6h, then raised the temperature to 95°C, and kept it for 20 minutes to kill the enzyme. The hydrolyzate was centrifuged at 4000 rpm for 15 minutes, and the supernatant was taken. Add 2% activated carbon powder to the supernatant, stir for 2 hours, and filter with suction. The filtrate was concentrated under reduced pressure to 1 / 8 of the original volume, and dried under vacuum at a temperature of 50° C. and a pressure of 0.1 Mpa for 48 hours to obtain the hairtail polypeptide product. SphadexG-75 gel filtration chromatography was used to determine the relative molecular m...

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Abstract

The invention relates to a preparation method of hairtail polypeptide, including the following steps: (1) putting hairtail in water which is 1 to 3 times of the weight of the hairtail and wringing the hairtail and the water evenly into fish meat pulp; (2) putting the fish meat pulp in an enzymatic vessel, raising the temperature to 45 DEG C-65 DEG C and regulating the pH value to 5.5-8.5; in the weight of the hairtail, adding endoprotease of 1.0-3.0 percent and nisin which is 0.02-0.1 percent of the weight of the fish meat pulp weight at the same time; implementing the agitation hydrolysis onthe mixed fish meat pulp for 16-24h; adding the endoprotease of 1.0-5.0 percent, regulating the temperature to 45 DEG C-60 DEG C, regulating the pH value to 5.0-8.0 and keeping on the agitation hydrolysis for 3-6h; (3) killing enzyme; (4) centrifuging to fetch supernatant; (5) decompressing, concentrating, vacuuming and drying the supernatant to obtain a hairtail polypeptide product. The molecular weight range of the hairtail polypeptide obtained through the method is kept within 250Da-6000Da; the content of the polypeptide, the molecular weight of which is smaller than 1000Da, is higher than50 percent.

Description

technical field [0001] The invention relates to the field of biotechnology, and specifically refers to a method for preparing polypeptides by using hairtail fish as raw material and hydrolyzing hairtail protein with enzymes. technical background [0002] Hairtail, also known as saury, is a kind of economic fish with high production in coastal areas of our country. It is not only tender and fat, delicious, but also has high medicinal and therapeutic value. Hairtail protein is a complete protein, containing eight kinds of amino acids necessary for human body; it also contains calcium, iron, phosphorus, magnesium, zinc, selenium and other trace elements and multivitamins. It is rich in nutrition and is favored by domestic and foreign consumers. [0003] At present, the eating method of hairtail is single, mainly directly eating. Since hairtail protein is a macromolecular substance, it cannot be directly absorbed and utilized by the human body, and active substances such as low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/02A23J1/04A23L1/305A61K8/64
Inventor 靳挺吴天星武玉学
Owner NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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