Method for preparing euphausia superba oil, microcapsule of euphausia superba oil and low-fluorine euphausia superba peptide by using aqueous enzymatic method
A technology of Antarctic krill oil and Antarctic krill, applied in the direction of microcapsule preparation, microsphere preparation, fat oil/fat production, etc., can solve the problems of large amount of organic solvent usage, separation of organic solvent, and difficulty in recovery, etc., to overcome extraction Incomplete, no solvent residue, avoiding the effect of solvent residue
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Embodiment 1
[0013] (1) Antarctic krill (whole shrimp) was heat-treated in a water bath at 100°C for 30 minutes, and homogenized.
[0014] (2) Add 1 times of water by weight and stir evenly. Use 1mol / L sodium hydroxide solution to adjust the pH value of the homogenate to 8, add food-grade alkaline protease (EC3.4.21.62), the enzyme dosage is 250U / g krill raw material, and enzymolyze at 40°C for 0.5h . Heat the enzymolysis solution to boiling and keep boiling for 10 minutes to inactivate protease. The enzymolysis solution was cooled to 10°C and centrifuged at 8000×g for 10 minutes. The centrifuged enzymatic hydrolyzate can be divided into 4 layers, from top to bottom are free oil layer + emulsion layer I, water layer, emulsion layer II, and residue layer. The oil recovery rate of the obtained free oil layer + emulsion layer I and emulsion layer II was 60.65±2.07%, and the phospholipid content accounted for 51.62±1.08% of lipids.
[0015] (3) Collect the free oil layer + emulsion layer I...
Embodiment 2
[0018] (1) Antarctic krill (whole shrimp) was heat-treated in a water bath at 100°C for 30 minutes, and homogenized.
[0019] (2) Add 4 times of water by weight and stir evenly. Use 1mol / L sodium hydroxide solution to adjust the pH value of the homogenate to 10, add food-grade alkaline protease (EC3.4.21.62), the enzyme dosage is 1000U / g krill raw material, and enzymolyze at 60°C for 2.5h . Heat the enzymolysis solution to boiling and keep boiling for 30 minutes to inactivate protease. The enzymolysis solution was cooled to 40°C and centrifuged at 13500×g for 30 minutes. The centrifuged enzymatic hydrolyzate can be divided into 4 layers, from top to bottom are free oil layer + emulsion layer I, water layer, emulsion layer II, and residue layer. The oil recovery rate of the obtained free oil layer+emulsion layer I and emulsion layer II was 61.51+0.58%, and the phospholipid content accounted for 61.11±0.89% of lipids.
[0020] (3) Collect the free oil layer + emulsion layer ...
Embodiment 3
[0023] (1) Antarctic krill (whole shrimp) was heat-treated in a water bath at 100°C for 30 minutes, and homogenized.
[0024](2) Add 2 times of water by weight and stir evenly. Use 1mol / L sodium hydroxide solution to adjust the pH value of the homogenate to 9, add food-grade alkaline protease (EC3.4.21.62), the enzyme dosage is 750U / g krill raw material, and enzymolyze at 50°C for 1.5h . Heat the enzymolysis solution to boiling and keep boiling for 20 minutes to inactivate protease. The enzymolysis solution was cooled to 20°C and centrifuged at 13500×g for 15 minutes. The centrifuged enzymatic hydrolyzate can be divided into 4 layers, from top to bottom are free oil layer + emulsion layer I, water layer, emulsion layer II, and residue layer. The oil recovery rate of the obtained free oil layer + emulsion layer I and emulsion layer II was 64.77±0.12%, and the phospholipid content accounted for 65.58±1.02% of lipids.
[0025] (3) Collect the free oil layer + emulsion layer I...
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