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Method for quickly separating oyster peptide from oyster enzymolysis liquid

An enzymatic hydrolysate and oyster peptide technology, which is applied in the field of rapid separation of oyster peptides, can solve the problems of unclear interface between the water phase and oil phase of the oyster protease hydrolyzate, difficulty in separation and extraction of oyster peptides, and influence on the separation of enzymatic hydrolyzed products. The effect of oil-water separation, low production cost and easy operation

Active Publication Date: 2016-12-21
广东健明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, there are great difficulties in the separation and extraction of oyster peptides
The oyster protein enzymatic hydrolyzate contains complex components such as polypeptides, undegraded proteins, oils and sugars, forming a stable emulsified system, and the separation effect of centrifugation or suction filtration alone is not good.
When centrifugation is used for separation, the interface between the water phase and the oil phase of the oyster protein enzymatic hydrolyzate is unclear and difficult to separate, which seriously affects the separation of the enzymatic hydrolyzate and the yield of the target peptide is not high
However, it takes too long to separate oyster peptides by suction filtration, which is prone to deterioration during processing and has low production capacity.

Method used

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  • Method for quickly separating oyster peptide from oyster enzymolysis liquid
  • Method for quickly separating oyster peptide from oyster enzymolysis liquid
  • Method for quickly separating oyster peptide from oyster enzymolysis liquid

Examples

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Effect test

Embodiment 1

[0049] A method for rapidly separating oyster peptides from oyster hydrolyzate, comprising the following steps:

[0050](1) Fresh oyster meat is cleaned, mixed with water according to a mass ratio of 1:1, and passed through a colloid mill to obtain oyster slurry; then adjust the pH value of the system to 7.0, add papain with 0.2% oyster meat mass, and hydrolyze 6 oysters at 55 ° C. hours, and then heated at 90°C for 15 minutes to inactivate the enzyme to obtain oyster hydrolyzate;

[0051] (2) Add 0.15% sucrose ester and 0.15% monoglyceride to the oyster enzymatic hydrolyzate mass (dry matter) of the oyster enzymatic hydrolyzate after deactivating the enzyme, adjust the pH value of the oyster enzymatic hydrolyzate to 8.0, add oyster enzyme Lipase with a solution mass (dry matter) of 1.0%, fully mixed, incubated and hydrolyzed at 35°C for 8 hours, and then heated at 95°C for 15 minutes to inactivate the enzyme to obtain the secondary enzymatic hydrolysis product of oysters;

...

Embodiment 2

[0054] A method for rapidly separating oyster peptides from oyster hydrolyzate, comprising the following steps:

[0055] (1) Clean the fresh oyster meat, add water and mix according to the mass ratio of 1:1, pass through the colloid mill to obtain the oyster slurry; then adjust the pH value of the system to 6.0, add 0.2% of the oyster meat mass to trypsin, and hydrolyze at 50°C for 5 hours, and then heated at 90°C for 15 minutes to inactivate the enzyme to obtain oyster hydrolyzate;

[0056] (2) Demulsification of the oyster enzymatic hydrolysis system: add 0.08% sucrose ester and 0.12% monoglyceride to the oyster enzymatic hydrolyzate after deactivating the enzyme to adjust the oyster enzymatic hydrolyzate When the pH value reaches 7.0, add 1.5% lipase in oyster enzymatic hydrolyzate mass (dry matter basis), mix thoroughly, heat-preserve and hydrolyze at 40°C for 6h, then heat at 95°C for 15min to inactivate the enzyme, and obtain the second enzymatic hydrolysis of oyster pr...

Embodiment 3

[0059] A method for rapidly separating oyster peptides from oyster hydrolyzate, comprising the following steps:

[0060] (1) Clean the fresh oyster meat, add water and mix according to the mass ratio of 1:1, and pass through the colloid mill to obtain the oyster slurry; then adjust the pH value of the system to 6.5, add 0.4% alkaline protease of the oyster meat mass, and hydrolyze at 60°C 5 hours, and then heated at 90°C for 15 minutes to inactivate the enzyme to obtain the oyster hydrolyzate;

[0061] (2) Add 0.05% sucrose ester and 0.05% monoglyceride to the oyster enzymatic hydrolyzate mass (dry matter) of the oyster enzymatic hydrolyzate after deactivating the enzyme, adjust the pH value of the oyster enzymatic hydrolyzate to 7.5, add oyster enzyme Lipase with a solution mass (dry matter) of 2.0%, fully mixed, incubated and hydrolyzed at 35°C for 4 hours, and then heated at 95°C for 15 minutes to inactivate the enzyme to obtain a secondary enzymatic hydrolysis product of o...

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Abstract

The invention discloses a method for quickly separating oyster peptide from oyster enzymolysis liquid. The method comprises the following steps: adding an emulsifier and lipase into enzyme-deactivated oyster enzymolysis liquid, uniformly mixing, and performing hydrolysis at the temperature of 35 to 50 DEG C for 4 to 8 h to obtain a secondary enzymolysis product of oyster; adding yeast cell wall polysaccharides and active carbon into the secondary enzymolysis product, oscillating during heat preservation at the temperature of 50 to 60 DEG C for 0.5 to 1.5 h, performing vacuum suction filtration through a filter membrane of 0.5 [mu]m, and collecting filtrate to obtain the oyster peptide. According to the method, the lipase is used for hydrolyzing fat in an enzymatic hydrolysis system to break the emulsification balance in the enzymatic hydrolysis system and drive a water phase to be separated from an oil phase. The hydrolysis conditions of the method are mild, and the process is safe and controllable; large-scale industrial production can be realized.

Description

technical field [0001] The invention belongs to the field of deep processing of oysters, in particular to a method for rapidly separating oyster peptides from oyster enzymatic hydrolyzate. Background technique [0002] Oysters are the largest cultured shellfish in the world and one of the four largest marine cultured shellfish in my country. They are distributed in various coastal provinces. Oysters are not only rich in nutrition, but also have the characteristics of fresh taste and good efficacy, and are loved by consumers. [0003] Oyster meat is rich in protein (45-57%), fat (7-11%) and glycogen (19-38%), in addition, it also contains sufficient vitamins and minerals such as zinc, calcium, selenium and iron. Oyster protein is a high-quality protein, rich in amino acids, and the completeness and quality ratio of essential amino acids are better than human milk and cow milk. In addition to the 20 commonly used amino acids necessary for the human body, it also contains β-am...

Claims

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Application Information

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IPC IPC(8): C07K1/14
Inventor 苏国万赵亚琦赵谋明赵容钟
Owner 广东健明生物科技有限公司
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