Preparation method of pearl oyster peptide calcium

A technology of pearl clam and peptide calcium, which is applied in the field of preparation of pearl clam peptide calcium, can solve the problems of low absorption rate, poor solubility, and low utilization rate of high-value clam meat resources in ordinary calcium supplement products, so as to reduce production costs, Improvement of quality and improvement of bonding ability

Inactive Publication Date: 2012-07-04
JIANGXI NORMAL UNIV
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Problems solved by technology

[0003] The invention discloses a preparation method of clam peptide calcium, which aims to solve the current situation of low high-value utilization of clam meat resources, low absorption rate and poor solubility of common calcium supplement products

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Embodiment Construction

[0016] The present invention will be further described in detail below in conjunction with the examples, but the present examples are not intended to limit the present invention, and all similar methods and similar changes of the present invention should be included in the protection scope of the present invention.

[0017] The present invention is a preparation method of pearl mussel peptide calcium, specifically a method for preparing peptide calcium by ultrasonic-assisted papain enzymatic hydrolysis, which is carried out according to the following steps:

[0018] 1. Pretreatment: Take the mussel meat from the pearl mussel, wash it and remove the internal organs, cut it into small pieces, put it in an oven at 50°C to dry, grind it with a pulverizer, and pass it through a 200-mesh sieve.

[0019] 2. Enzymatic hydrolysis: Dissolve pearl clam protein powder with water at a ratio of 1:15 to liquid, stir for 5 minutes, add papain according to the mass ratio of papa...

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Abstract

The invention discloses a preparation method of pearl oyster peptide calcium. The method comprises the following steps: hydrolyzing pearl oyster meat with protease, ultrasonically modifying the enzymatic hydrolysate, and chelating with calcium chloride to obtain the final product of peptide calcium. The product has the characteristics of high calcium content, good absorbability and strong solubility. The preparation method has the positive effects as follows: (1), the polypeptides are treated with ultrasonic wave, so as to enhance the calcium-binding capacity of polypeptides and thus to increase calcium content of the product; (2), the solubility of the product is improved, which overcomes the problems of first-generation and second-generation calcium supplement products; (3), the product is made from pearl oyster after pearl extraction, which recycles a large amount of waste and can not only achieve high-value added utilization of pearl oyster meat but also make a positive contribution to environmental protection; and (4), the preparation method has a simple process, is easy to implement in industrial production and has positive significance for calcium supplement product industry.

Description

technical field [0001] The invention belongs to the field of functional foods, and in particular relates to a preparation method of pearl clam peptide calcium. Background technique [0002] Mussel meat is a nutritious meat food, rich in protein, fat, sugar and various amino acids, etc., and is a high-quality protein source. my country is rich in fresh water resources, and the output of mussel meat is relatively large. However, except for a few that are simply processed into feed, most of them are discarded, which not only wastes resources, but also pollutes the environment. It is of great significance to further process and utilize them. Calcium is one of the essential mineral elements for the human body. Calcium deficiency will cause many human diseases and make the human body enter a sub-health state. Especially the young and the elderly have a greater demand for calcium. At present, the calcium tablets sold in the market are mainly inorganic calcium. Although the calci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23L1/305A23L1/33A23L17/40
Inventor 涂宗财王辉李春平刘成梅刘光宪
Owner JIANGXI NORMAL UNIV
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