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Production method of fish protein hydrolyzed chelate

A chelate and fish protein technology, which is applied in the field of preparation of fish protein hydrolyzed chelate, can solve the problems of low antibacterial and low utilization, and achieve the effects of low production cost, antibacterial effect and good antioxidant capacity

Inactive Publication Date: 2012-09-19
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention provides a fish protein hydrolyzed chelate with antioxidant, antibacterial and iron strengthening functions in order to solve the defects of less utilization of seawater fish waste, low oxidation resistance and low antibacterial properties of the hydrolyzed solution in the prior art preparation method

Method used

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  • Production method of fish protein hydrolyzed chelate
  • Production method of fish protein hydrolyzed chelate
  • Production method of fish protein hydrolyzed chelate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] a) Raw material processing: hairtail leftovers, head, tail, and bone removed, and the fish meat is reserved for use;

[0045] b) Pre-treatment: wash the fish meat obtained in step a with clean water, drain the water, shred it, homogenize it at room temperature, and store it in a freezer;

[0046]c) Compound enzyme hydrolysis: Add deionized water to the fish pulp obtained in step b in a weight ratio of 3 times, adjust the pH to 6.8, add compound enzyme, hydrolyze at 45°C, the weight of the compound enzyme is 0.5% of the fish pulp, and the compound enzyme consists of Composed of flavor enzyme and papain, the weight ratio of flavor enzyme to papain is 1:3, the hydrolysis time is 4 hours, after the hydrolysis, keep in boiling water for 10 minutes to kill the enzyme, after cooling, suction filtration, then centrifugal filtration, and finally ultrafiltration Membrane filtration removes hydrolyzate with a molecular weight lower than 10kDa, collects the ultrafiltered hydrolyzat...

Embodiment 2

[0049] a) Raw material processing: hairtail leftovers, head, tail, and bone removed, and the fish meat is reserved for use;

[0050] b) Pre-treatment: wash the fish meat obtained in step a with clean water, drain the water, shred it, homogenize it at room temperature, and store it in a freezer;

[0051] c) Compound enzyme hydrolysis: Add deionized water to the fish pulp obtained in step b by 2 times the weight ratio, adjust the pH to 6.0, add compound enzyme, hydrolyze at 40°C, the weight of the compound enzyme is 0.2% of the fish pulp, and the compound enzyme is composed of Composed of flavor enzyme, papain and neutral protease, the weight ratio of flavor enzyme, papain and neutral protease is 1:3:2, the hydrolysis time is 1.5 hours, after hydrolysis, keep in boiling water for 8 minutes to kill the enzyme, after cooling Suction filtration, then centrifugal filtration, and finally ultrafiltration membrane filtration to remove hydrolyzate with a molecular weight lower than 10kD...

Embodiment 3

[0054] a) Raw material processing: hairtail leftovers, head, tail, and bone removed, and the fish meat is reserved for use;

[0055] b) Pre-treatment: wash the fish meat obtained in step a with clean water, drain the water, shred it, homogenize it at room temperature, and store it in a freezer;

[0056] c) Compound enzyme hydrolysis: Add deionized water to the fish pulp obtained in step b at a weight ratio of 5 times, adjust the pH to 7.0, add compound enzyme, and hydrolyze at a temperature of 50°C. The weight of the compound enzyme is 0.8% of the fish pulp, and the compound enzyme consists of Composition of papain and neutral protease. The weight ratio of papain and neutral protease is 3:2. The hydrolysis time is 6 hours. Ultrafiltration membrane filtration removes hydrolyzate with a molecular weight lower than 10kDa, and the ultrafiltration hydrolyzate is collected and stored at 4°C;

[0057] d) Polypeptide chelate preparation: adjust the pH of the ultrafiltration hydrolyza...

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Abstract

The invention discloses a production method of fish protein hydrolyzed chelate. The production method includes: preprocessing residual waste of low-value marine fishes such as ribbonfish, adding complex enzymes to hydrolyze the waste, and subjecting polypeptides to chelate modification. The fish protein hydrolyzed chelate has effects of antibiosis, antioxidation and ferric strengthening. The fish protein hydrolyzed chelate is purely natural, has good antioxidation, and has evident antibacterial effects on escherichia coli, bacillus subtilis, staphylococcus aureus and salmonella. Absolute ethyl alcohol can be recycled in production. Production cost is low. High-value development and high utilization of aquatic products are achieved.

Description

technical field [0001] The invention relates to a method for preparing a hydrolyzed chelate, in particular to a method for preparing a fish protein hydrolyzed chelate. Background technique [0002] The small molecular peptides in protein hydrolyzate can be directly absorbed and digested by the intestines, and can be used as intestinal nutrition or provided to people in need in the form of liquid food. Therefore, protein hydrolyzate is widely used in medicine and health food. Therefore, it has always been an important topic in nutrition research. The product obtained by hydrolysis of protein by enzymatic catalysis and other methods is called hydrolyzed protein or protein hydrolysate (Protein hydrolysate). [0003] In the previous period, the development and research of protein hydrolyzate mainly stayed in milk protein, soybean protein, egg white protein and other types, among which the research and development of milk protein hydrolyzate and active peptide were the most ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 杨会成钟明杰郑斌廖妙飞周宇芳付万冬傅光明
Owner ZHEJIANG MARINE DEV RES INST
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