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Small molecule polypeptide Ca-chelate of fishbone and preparation method

A small molecule polypeptide, chelated calcium technology, applied in food preparation, application, food science and other directions, can solve the problem of calcium absorption effect and application scope limitation, no reports of fish bone small molecule polypeptide chelated calcium powder, etc. The preparation method is simple and feasible, the cost is low, and the calcium chelation rate is high.

Inactive Publication Date: 2012-04-11
SHANDONG RONGXIN AQUATIC PROD FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent "A Fishbone Bioactive Polypeptide Calcium Powder and Preparation Method" (CN101731666A) discloses the fishbone bioactive polypeptide calcium powder obtained by directly mixing fishbone protein polypeptide powder and soluble calcium, but no chelation is performed. Therefore, The absorption effect and application range of calcium in its products are relatively limited
[0004] After searching, there is no report about fishbone small molecule polypeptide chelated calcium powder produced by chelation of fishbone small molecule polypeptide and fish bone calcium

Method used

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  • Small molecule polypeptide Ca-chelate of fishbone and preparation method
  • Small molecule polypeptide Ca-chelate of fishbone and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation of embodiment 1 fishbone small molecule polypeptide chelated calcium powder

[0031] (1) Take 1,000 grams of flounder bones, thaw, remove the residual fish meat on the surface, wash, cook the fish bones for 20 minutes at a pressure of 0.165Mpa and a temperature of 120°C, and then use a tissue masher at 12,000 rpm Beat, cool, and drain to obtain 380 grams of fish bone paste, freeze to -10°C, and set aside;

[0032] (2) Add 760 mL of water to the frozen fish bone paste to thaw, then stir for 5 minutes, add 2.5 grams of compound protease (mixed with flavor protease and papain at a mass ratio of 1:1), and carry out at 60°C and pH 7.0. Enzymolysis reaction was carried out for 20 minutes, and then incubated at 95°C for 3 minutes to inactivate the enzyme. After cooling to room temperature, centrifuge at 6000g for 4 minutes to remove fat and obtain supernatant and precipitate.

[0033] (3) The supernatant obtained in step (2) was ultrafiltered twice through a f...

Embodiment 2

[0047] The preparation of embodiment 2 fishbone small molecule polypeptide chelated calcium powder

[0048] (1) Take 2,000 grams of flounder bones, thaw, remove the residual fish meat on the surface, wash, cook the fish bones at 120°C for 15 minutes, beat the fish bones at 12,000 rpm, cool, and drain to obtain 780 grams. Gram fish bone paste, frozen to -10°C, set aside;

[0049] (2) Add 1250 mL of water to the frozen fish bone paste to thaw, then stir for 5 minutes, add 4.5 grams of compound protease (flavor protease and papain are mixed at a mass ratio of 1:1), and carry out at 60°C and pH 7.0. Enzymolysis reaction was carried out for 30 minutes, then incubated at 95°C for 3 minutes to inactivate the enzyme, cooled to room temperature and centrifuged at 6000g for 5 minutes to remove fat and obtain supernatant and precipitate.

[0050] (3) The supernatant obtained in step (2) is ultrafiltered twice through a filter membrane with a molecular weight of 3 ku to obtain 800 ml of ...

Embodiment 3

[0054] The preparation of embodiment 3 fishbone small molecule polypeptide chelated calcium powder

[0055] (1) Take 1500 grams of flounder bones, thaw, remove the remaining fish meat on the surface, wash, cook the fish bones at a pressure of 0.160Mpa and 115°C for 20min, beat with a tissue masher at 12000rpm, cool and drain , to obtain 580 grams of fish bone paste, frozen to -10 ℃;

[0056] (2) Add 1050 mL of water to the frozen fish bone paste to thaw, then stir for 4 minutes, and add 3.3 grams of compound protease (mixture of flavor protease and papain at a mass ratio of 1:1). Then carry out enzymatic hydrolysis reaction at 55°C and pH 7.2 for 25 minutes, then incubate at 95°C for 3 minutes to inactivate the enzyme, cool to room temperature and centrifuge at 6000g for 5 minutes to remove fat and obtain supernatant and precipitate.

[0057] (3) The supernatant obtained in step (2) was ultrafiltered twice through a filter membrane with a molecular weight of 3 ku to obtain 65...

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Abstract

The invention discloses small molecule polypeptide Ca-chelate of fishbone, which belongs to the field of functional food or additive. The method for preparing the small molecule polypeptide Ca-chelate of the fishbone comprises the following steps: boiling the fishbone at high temperature and high pressure; pulping to obtain the fishbone paste; utilizing the compound protease to execute enzymolysis; centrifuging to obtain the liquid supernatant and the sediment; filtering the liquid supernatant to obtain the small molecule polypeptide liquid of the fishbone; executing the composite acid acidification through citric acid and lactic acid for the sediment so as to obtain the fishbone calcium liquid; mixing the small molecule polypeptide liquid of the fishbone with the fishbone calcium liquid; executing the chelation at 40-50 degrees centigrade while the pH value is 7.5-8.5; and drying to obtain the small molecule polypeptide Ca-chelate of the fishbone. The invention has high Ca-chelate rate which reaches over 90%, and has high biological absorption rate of the calcium which reaches over 70%. The invention has no side effects, has good flavor, can be directly absorbed from intestinal mucosa after being eaten, solves the problems that the solubility of the traditional calcium source is bad, the absorption rate is low and the side effect is large, and solves the problem of producing calculi. In addition, the invention has a simple preparation method and low cost.

Description

technical field [0001] The invention belongs to the technical field of nutritional food or functional food processing, and in particular relates to a fishbone small molecule polypeptide chelated calcium powder and a preparation method thereof. Background technique [0002] Fish bones are rich in calcium, which is similar to the composition of calcium in human bones, and is an excellent natural source of calcium. However, the calcium in fish bones mainly exists in the form of hydroxyapatite, which is not conducive to human body absorption. Taking biological or chemical methods to increase the dissolution rate of calcium in fish bones is a common way to increase the utilization of calcium. At present, methods such as enzymatic hydrolysis or acid treatment (acetic acid, citric acid, malic acid, lactic acid) are mainly used to prepare fish bone active calcium powder, which can increase the dissolution rate of calcium and is beneficial to human body absorption. [0003] Protein...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/29A23L33/00
Inventor 吕元萌刘栋
Owner SHANDONG RONGXIN AQUATIC PROD FOOD GROUP
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