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Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate

A protein enzymatic hydrolysis solution and stability technology, applied in the field of aquatic product processing, can solve the problems of changing the original characteristic flavor, unfavorable large-scale production, large loss of amino acids, etc., and achieve the effects of large-scale production, simple method and simple equipment

Inactive Publication Date: 2016-03-02
CHINA NAT ANALYTICAL CENT GUANGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can reduce the fishy smell of the enzymolysis solution to a certain extent, activated carbon can adsorb branched chain amino acids in the enzymolysis solution, resulting in a large loss of amino acids. Moreover, the activated carbon adsorption method will also remove part of the enzymolysis solution characteristic flavor
[0006] ZL00111027.6, ZL201010019458.3, ZL200810029603.9 reported the method of using microorganisms to ferment fish and shellfish enzymatic protein to remove fishy smell. Although this method can effectively remove fishy smell of enzymatic hydrolyzate, it also changes the its original characteristic flavor
[0007] There are few reports on the method of removing the fishy smell of pearl oyster enzymatic hydrolyzate. ZL201010019458.3 reports a method of joint fermentation of Staphylococcus xylosus and Lactobacillus plantarum to remove the fishy smell of pearl oyster martensii. The characteristic flavor of enzymatic hydrolysis solution, Chinese patent ZL200810026735.6 reports a method of ultrafiltration of the enzymatic hydrolysis solution of P. However, the equipment used, such as ultrafiltration membrane modules, and ultrasonic instruments, have put forward higher requirements on the equipment of the manufacturer, which is not conducive to large-scale production. In addition, the enzymatic hydrolyzate produced by this method will also appear during storage. Unstable flavor, fishy smell recovery and other problems, and the membrane ultrafiltration interception process will cut off the macromolecules, resulting in serious protein loss

Method used

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  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate
  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate
  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Embodiment 1: the processing of pearl oyster meat

[0035] 1. Chitosan coagulation treatment

[0036] Take 500 grams (crude protein content 14.5%) of Martensii pearl oyster meat that has been stirred evenly by a beater, add deionized water according to the mass ratio of Martensii pearl oyster meat to deionized water as 1:1, and control the temperature at 55°C after mixing. ℃, add trypsin and alkaline protease according to the weight of shellfish meat at 1.5‰ (the weight ratio of trypsin and alkaline protease is 1:1), control the temperature for enzymolysis for 5 hours, then raise the temperature to 121°C to inactivate the enzyme for 15 minutes, After the enzymolysis reaction solution is filtered through a plate frame, the enzymatic hydrolysis solution of pearl oyster meat protein is obtained. Get 500mL of the above-mentioned prepared pearl oyster oyster meat protein enzymatic hydrolyzate, add 1mL mass fraction 1% chitosan acetic acid solution (1 gram deacetylation degr...

Embodiment 2

[0039] Example 2: GC-MS analysis of the enzymatic hydrolysis stock solution and flocculated macromolecular substances of Pearl Oyster oyster meat

[0040] Take 5 grams of the flocculation material prepared in step 1 in Example 1, add 5 mL of deionized water, mix well, transfer to a 15 mL sample bottle, quickly add 0.8 mL of 4% sodium dodecylsulfonate by mass fraction, and quickly After sealing and mixing, after equilibrating at room temperature for 5 minutes, depolymerize to obtain a flocculated macromolecular substance solution, insert the SPME fiber headspace extraction for 40 minutes, and insert the SPME column into the GC inlet at 260 °C for 5 minutes for analysis. In addition, take 10mL of the pearl oyster meat protein enzymatic hydrolyzate (without chitosan treatment) prepared in step 1 in Example 1, transfer to a 15mL sample bottle, insert the SPME fiber headspace extraction for 40min, insert the SPME column The GC inlet at 260°C was analyzed for 5 minutes for comparati...

Embodiment 3

[0045] Example 3: Comparison of the particle size distribution of pearl oyster meat protein enzymatic hydrolyzate and the enzymatic hydrolyzate of pearl oyster martensii meat with improved flavor and stability after chitosan coagulation treatment

[0046] Get the pearl oyster oyster meat protein enzymatic hydrolyzate of step 1 in embodiment 1 (without chitosan treatment) and each 500mL of the pearl oyster owl meat protein enzymatic hydrolyzate that has improved local flavor and stability after chitosan coagulation treatment , placed in a particle size analyzer for laser particle size analysis. The particle size analysis conditions are as follows: laser particle size analyzer: Mastersizer2000, Malvern InstrumentsLTD, UK; sampler name: Hydro2000MU(A); analysis mode: general; particle refractive index: 1.52; particle absorption rate: 0.1; dispersant name: deionized ultrapure Water; dispersant refractive index: 1.33; pump speed: 2200r / min.

[0047] The results of laser particle s...

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Abstract

The invention discloses a method for improving the flavor and the stability of shellfish protein enzymatic hydrolyzate. An organic acid solution of chitosan with a certain degree of deacetylation is added to the shellfish protein enzymatic hydrolyzate obtained through protease hydrolysis, filtering separation is conducted after a heat preservation reaction is conducted, and filtrate obtained through separation serves as the shellfish protein enzymatic hydrolyzate of which the flavor and the stability are improved. The obtained shellfish protein enzymatic hydrolyzate is obvious in characteristic flavor, free of off-flavor, clear, colorless and stable in preservation process, reoccurrence of the off-flavor does not exist, and microorganisms do not exceed the standard; a flocculating substance obtained through separation is treated through SDS, chitosan is recycled, and the recycling efficiency is high. The method is simple and convenient in technology, reagents are green and free of pollution, and the method can be applied to large-scale production of the shellfish protein enzymatic hydrolyzate.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for improving the flavor and stability of enzymatic hydrolyzate of shellfish protein. Background technique [0002] Pearl oysters are one of the important aquatic products along the coast of my country. Seawater pearl cultivation in Guangdong Province produces 16 tons of raw pearls annually, and about 2,000 tons of pearl oyster meat (whole organs) after pearling, such as pearl oysters from Hainan and Guangxi provinces. The amount of meat is quite considerable, but at present, except for a part of pearl oyster meat that is sold fresh for consumption, a considerable amount of resources has not been fully utilized due to the lack of effective processing methods. One of the effective ways of protein utilization, but the enzymatic hydrolyzate of pearl oyster protein such as pearl oyster martensii, river mussel, and penguin oyster has a strong fishy smell an...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L17/40A23L5/20
Inventor 吴胜旭林晨伍彬蔡大川
Owner CHINA NAT ANALYTICAL CENT GUANGZHOU
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