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Method for preparing collagen peptide by using common carp skin

A collagen peptide and collagen technology, which is applied in the field of preparing collagen by enzymatic hydrolysis of freshwater fish skin, can solve the problems of fat residue and time-consuming, and achieve the effect of ensuring activity, good water solubility, and reducing fat and fat-soluble pigments. residual effect

Inactive Publication Date: 2009-07-15
熊新安 +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] However, whether it is acid (alkali) hydrolysis or enzymatic hydrolysis, there are problems of long time consumption and residual fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] The method for preparing collagen peptides from carp fish skin comprises the following steps:

[0019] (1) Raw material handling

[0020] After removing the head and internal organs, the fresh carp is cut into two pieces, and then the fish fillets are put into the fish meat harvesting machine for meat harvesting, so as to realize the separation of fish meat and fish skin. Cut off the fish fins and scales from the separated fish skin, and scrape and remove the fish meat adhered to the fish skin together. Then cut the clean fish skin into small pieces and freeze at -20°C for later use.

[0021] (2) Removal of non-collagen

[0022] Put the thawed minced fish skin into a 3.5% sodium chloride solution 30 times the volume of the fish skin, stir continuously at 5°C for 24 hours, filter with nylon gauze, discard the filtrate; wash the filter residue with distilled water 10 times the volume of the fish skin, repeat Three times, the filter residue obtained is the fish skin wit...

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PUM

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Abstract

The invention discloses a method of using carp skin for the enzymatic hydrolysis to prepare collagen, comprising the raw material treatment, non-collagen protein removing by sodium chloride, fat removing by petroleum ether extraction, collagen and papain extracting by citric acid, flavor enzyme common hydrolysis, vacuum concentration and spray drying. Then, carp skin collagen peptide which is white and has no fishy smell with the relative molecular weight of 8,000-15,000 is obtained. The enzyme hydrolysis process of the invention adopts the papain and the flavor protease to simultaneously hydrolyze the carp skin collagen, the enzyme hydrolysis time is shortened greatly which only requires 30min. A petroleum ether extraction method is used for removing the fat. Therefore, fats and residues of fat-soluble pigment in finished product of the carp skin collagen peptide are reduced greatly. The quality of the finished product is improved. The method has the advantages of high yield and collagen peptide extraction rate and perfect product purity.

Description

technical field [0001] The invention relates to a method for preparing collagen peptide, in particular to a method for preparing collagen by enzymatic hydrolysis of freshwater fish skin. Background technique [0002] my country's freshwater fish production ranks first in the world, and the freshwater fish processing industry develops rapidly with the increase of freshwater fish production. At present, the processing of freshwater fish is limited to the use of fish body muscles, while the processing and utilization of leftovers such as fish skin and fish scales are rarely used, and most of them are discarded. According to statistics, the total amount of waste in my country's freshwater fish processing industry reaches more than 2 million tons each year, of which fish skin accounts for about 8%, or 160,000 tons. This not only causes environmental pollution, but also wastes resources. In order to make full and reasonable use of resources, there has been a technology to prepar...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 熊新安朱江
Owner 熊新安
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