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Method for preparing peptone by utilizing fish processing wastes

A technology for preparing peptone and leftovers, applied in the field of preparing peptone, can solve the problems of low ammonia nitrogen content, protein thermal denaturation, precise control, etc., and achieve the effect of complete amino acid composition, small protein molecular weight, and amino acid composition retention

Inactive Publication Date: 2015-01-28
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protease hydrolysis process is complicated, and the source of raw materials, protease type and concentration, and enzymatic hydrolysis conditions (temperature, time, and pH) will all affect the quality of the final peptone product. The above-mentioned process cannot carry out precise control of the process, resulting in unstable molecular weight distribution of the product. Ammonia nitrogen content is not high
At present, most enzymatic hydrolysis methods do not involve desalination procedures, resulting in high ash content in the product; in addition, some methods use high temperature concentration, resulting in thermal denaturation of proteins and affecting the quality of the final product

Method used

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  • Method for preparing peptone by utilizing fish processing wastes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Get 100 kilograms of small miscellaneous fish, grind it with a meat grinder, add 300 liters of No. 60 solvent oil and degrease it for 3 times to obtain degreased surimi pulp. Add 400L of water and adjust the pH with 10% acetic acid solution to make the final pH 3.5. A two-step enzymatic hydrolysis process is adopted. The first step of enzymatic hydrolysis uses papain, the amount of enzyme added is 0.8%, the pH value is adjusted to 3.0, the reaction temperature is 40°C, and the enzymatic hydrolysis time is 8 hours; the second step of enzymatic hydrolysis uses trypsin, and the amount of enzyme added is 0.7 %, adjust the pH value to 4.5, the reaction temperature is 40°C, and the enzymolysis time is 12 hours. The enzymolysis solution was detected by SEC-HPLC, and the molecular weight of the protein was more than 90% lower than 3000Kda (the SEC-HPLC analysis spectrum is as follows figure 1 As shown in A, the molecular weight distribution results are shown in Table 1 fish p...

Embodiment 2

[0023] Take 100 kg of surimi processing scraps (including fish head, fish skin, fish bones, fish tendon and fish tail, etc.), grind them with a meat grinder, add 300 liters of No. 60 solvent oil for degreasing treatment 3 times, and obtain defatted fish Mineral pulp. Add 400L of water, adjust the pH with 1N hydrochloric acid solution, and make the final pH reach 3.5. Add 1.0% protease (pepsin, trypsin, papain, subtilisin or cathepsin, etc.), 35 ℃, under the condition of full stirring, enzymatic hydrolysis for 6h. The enzymolysis solution was detected by SEC-HPLC, and the molecular weight of the protein was more than 90% lower than 3000Kda (the SEC-HPLC analysis spectrum is as follows figure 1 As shown in B, the molecular weight distribution results are shown in Table 1 fish peptone FZU02), and the enzyme reaction was terminated. The enzymatic hydrolysis product is centrifuged and separated by a high-speed continuous centrifuge, and the supernatant is collected, that is, the ...

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Abstract

The invention discloses a method for preparing peptone by utilizing fish processing wastes, belonging to the technical field of biology. The method is characterized in that the raw materials used for preparing peptone are fish processing wastes; the raw materials are minced and degreased to obtain minced fillet pulp; a certain amount of protease is added; protease enzymolysis procedures are controlled by applying size-exclusion high performance liquid chromatography (SEC-HPLC); membrane separation is further used for desalination and concentration, and the powder obtained after spray drying is fish peptone. The method has the beneficial effects that the fish processing wastes can be fully utilized by adopting the method to prepare high-quality fish peptone; the method has the advantages of retention of full amino acid composition, high content of amino nitrogen, low protein molecular weight, low ash content, and the like; the product can serve as health food, a nutrient enhancer, a food additive, a feed additive, a medium in the fermentation industry, and the like.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for preparing peptone from fish processing leftovers. Background technique [0002] Peptone is a water-soluble mixture of peptone, peptone, peptide and amino acid obtained by enzymatic, acid or alkaline hydrolysis of protein, and is the main nutrient nitrogen source for cultivating most microorganisms. There are many kinds of raw materials for the traditional preparation of peptone, such as animal blood, animal bone, fish meal and rubber residue. Current studies have shown that among the peptone products prepared from different raw materials, the enzymatic hydrolyzate of fish protein resources has the characteristics of high protein content, good water solubility, rich peptides and free amino acids, etc., so fish peptone can be used as a microbial culture in the fermentation industry and laboratory The best peptone used. my country's fishery has developed rapid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 郑允权郭养浩石贤爱
Owner FUZHOU UNIV
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