Method for preparing hyriopsis cumingii meat enzymolysis protein solution

Abstract

The invention relates to a method for preparing a hyriopsis cumingii meat enzymolysis protein solution. The method comprises the following steps of: (1) cleanly flushing fresh hyriopsis cumingii meat by using clean water, and mashing evenly after carrying out preliminary chopping, so as to obtain a hyriopsis cumingii homogenate solution; and (2) diluting the hyriopsis cumingii homogenate solution by adding water, adjusting the pH value to be 6-8, adding an enzyme preparation, carrying out constant-temperature enzymolysis at the temperature of 40-45 DEG C, obtaining an enzymolysis protein solution, carrying out boiling enzyme inactivation treatment, cooling to room temperature, then, carrying out centrifugation or filtration to collect supernatant, and finally carrying out depressurizing concentration, thereby obtaining the hyriopsis cumingii meat enzymolysis protein solution. The method provided by the invention has the advantages of simplicity, strong operability, and few devices / equipment; and only a biological enzyme is used for carrying out enzymolysis extraction, and any organic solvent / chemical substance is not used, so that no pollution to environments exists, and the production cost is low. The enzymolysis protein solution prepared by the method has the advantages of high nitrogen recovery, abundant effective oligopeptide content and wide product purpose.

Description

Technical field [0001] The invention belongs to the field of comprehensive utilization of Hyriopsis mussel meat, and particularly relates to a preparation method of an enzymatic hydrolyzed protein solution of Hyriopsis mussel meat. Background technique [0002] Studies have shown that the use of protease can effectively cut low-value animal and plant proteins with complex three-dimensional structures to obtain an enzymatic protein solution rich in small molecular peptides and free amino acids with new conformations and biological functions. Enzymatic protein solution is not only rich in nutrition, but also has a strong function of scavenging free radicals; as an animal nitrogen source, the enzyme hydrolyzed protein solution has the function of improving animal growth performance and improving animal quality. At present, the enzyme-hydrolyzed protein solution is widely used in health products, medicine and feed, and has high economic value. Therefore, the development of new protei...

AI Technical Summary

Problems solved by technology

[0004] At present, the deep processing of mussel meat is increasing year by year, and blood pressure-lowering peptide and angiotensin-converting enzyme (ACE) inhibitory peptide have been successfully isolated from the enzymatic hydrolysis of mussel meat, but the yield is not high.

Although there are currently 6 published patents reporting methods for extracting mussel protein and polypeptide products, all of which belong to the field of food processing or medical technology, and the implementation requires manual removal of the viscera of the clam, which requires more manual input.

In addition, the patent publication No. CN 101066086A uses the "alkaline extraction and acid precipitation" method to extract the clam protein. The common defect of this patent and the preparation method of the mussel meat extract disclosed in the Chinese patent CN 1517099A is the presence of acid or alkali The discharge of waste liquid has certain pollution to the environment

Although Chinese patent CN 101248866A can simultaneously extract mussel meat extract, protein powder and polypeptide powder from river mussels, it needs to use more equipment, such as large-capacity centrifuges, negative pressure filter devices, freeze-freeze dryers, and requires Several times of centrifugation, negative pressure filtration, dialysis, freeze-drying, etc., the process is relatively cumbersome

Chinese patent CN 102524797A discloses the use of mussel meat to prepare pearl mussel peptide calcium products, which requires repeated freeze-drying, redissolving, ultrasonic modification and calcium chloride chelation treatment of the hydrolyzed hydrolyzed solution. The process is also relatively cumbersome, and the peptide low yield

The polypeptide obtained in the patent publication No. CN 101503727A "Preparation and Application of Hydrolyzed Polypeptide from Trigonaus mussels" has a large molecular weight (molecular mass is concentrated in 2 regions of 6100Da and 26200Da), and the method of adding protease is based on the protein content in mussel powder. Added in mass percentage, without considering the effective enzyme activity of the added alkaline protease

Chinese patent CN 101248830A reports the "preparation method of functional products of mussel meat protein without fishy hydrolysis". Inoculate Streptococcus thermophilus or Lactobacillus bulgaricus to ferment and hydrolyze mussel meat protein. Although there is no acid, alkali and salt discharge, a fermenter is required. equipment, and it is necessary to consider the preservation of pure strains for inoculation and fermentation, and the contamination of miscellaneous bacteria in fermentation, etc.

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