Method for preparing oyster oligopeptide from fresh oyster meat

A technology of oyster oligopeptide and oyster meat, which is applied in the fields of application, function of food ingredients, food science, etc., can solve problems such as bad taste and large molecular weight of oyster peptides, reduce the amount of addition, increase the added value of oysters, and save Product Cost Effects

Inactive Publication Date: 2018-05-25
DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of oyster peptides with large molecular weight and poor taste, and to develop a method for preparing oyster oligopeptides using fresh oyster meat. Using fresh oyster meat as raw material, the preparation can be completely absorbed by the human body without bitterness and fishy taste. Oyster oligopeptides can be directly eaten as protein nutritional supplements

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Grind 1000 kg of fresh oyster meat with a meat grinder for 15 minutes, and then put it into a colloid mill to obtain a slurry. Use Kjeldahl nitrogen to measure the protein content in the oyster slurry, determine the total protein in the oyster slurry, and then determine the amount of protein added. Enzyme amount.

[0026] (2) Introduce the slurry into 5m 3 Enzymolysis tank, the 5m 3 The enzymatic hydrolysis tank is a sandwich type heating reaction kettle, add pure water 5 times the quality of oyster slurry, adjust the system temperature to 55°C, adjust the pH to 5.0 with 2.5mol / L HCL solution, add 5% of the total protein of the oyster slurry Compound protease; the mass ratio of compound protease is: pepsin: Aspergillus niger As3.350 protease: Usami Aspergillus 537 protease = 4:3:3, stir for 3 hours, heat up to 80°C to kill enzyme for 20 minutes, and use a tubular centrifuge Centrifuge at 16000rpm for solid-liquid separation, collect the centrifugal supernatant, an...

Embodiment 2

[0035] (1) Grind 1000 kg of fresh oyster meat with a meat grinder for 15 minutes, and then put it into a colloid mill to obtain a slurry. Use Kjeldahl nitrogen to measure the protein content in the oyster slurry, determine the total protein in the oyster slurry, and then determine the amount of protein added. Enzyme amount.

[0036] (2) Introduce the slurry into 5m 3 Enzymolysis tank, the 5m 3 The enzymolysis tank is a sandwich heating reaction kettle, add pure water 3 times the quality of oyster slurry, adjust the system temperature to 50°C, adjust the pH to 3.0 with 2.5mol / L HCL solution, add 2.5% of the total protein of the oyster slurry Compound protease; the mass ratio of compound protease is: pepsin: Aspergillus niger As3.350 protease: Usami Aspergillus 537 protease = 3:4:3, stir for 4 hours, heat up to 80°C to kill the enzyme for 20 minutes, and use a tubular centrifuge Centrifuge at 16000rpm for solid-liquid separation, collect the centrifugal supernatant, and introd...

Embodiment 3

[0045] (1) Grind 1000 kg of fresh oyster meat with a meat grinder for 15 minutes, and then put it into a colloid mill to obtain a slurry. Use Kjeldahl nitrogen to measure the protein content in the oyster slurry, determine the total protein in the oyster slurry, and then determine the amount of protein added. Enzyme amount.

[0046] (2) Introduce the slurry into 5m 3 Enzymolysis tank, the 5m 3 The enzymatic hydrolysis tank is a sandwich heating reaction kettle, add pure water of 1 times the quality of oyster slurry, adjust the system temperature to 40°C, adjust the pH to 2.0 with 2.5mol / L HCL solution, add 1.0% of the total protein of the oyster slurry Compound protease; the mass ratio of compound protease is: pepsin: Aspergillus niger As3.350 protease: Usami koji 537 protease = 3:3:4, stir for 6 hours, heat up to 80°C to kill the enzyme for 20 minutes, and use a tube centrifuge Centrifuge at 16000rpm for solid-liquid separation, collect the centrifugal supernatant, and intr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing oyster oligopeptide from fresh oyster meat. The method particularly comprises the steps of grinding and slurrying the fresh oyster meat to form oyster slurry, adding water into the oyster slurry, heating to 40-55 DEG C, regulating a PH (potential of hydrogen) to 2.0-5.0, adding compound protease for enzymolysis, heating to 80-95 DEG C for enzyme deactivation, performing centrifugal separation, collecting a liquid phase, separating the liquid phase with a nanofiltration membrane, collecting permeating liquid, performing electrodialysis desalinationon the permeating liquid, adding beta cyclodextrin and active carbon for refining, performing filtration and decarbonization via a plate-and-frame filter press, collecting a liquid phase, namely a refined liquid, and performing concentration and spray drying on the refined liquid via membrane concentration equipment to form an oyster oligopeptide powder. The method for preparing the oyster oligopeptide from the fresh oyster meat increases an additional value of an oyster; the product obtained has a high oyster oligopeptide content; the molecular weight is below 1000Da; the oyster oligopeptidecan be completely absorbed by human bodies; and the method has a very important practical significance on promoting quick development of the ocean industry of China.

Description

technical field [0001] The invention relates to the field of oyster oligopeptide preparation. Background technique [0002] Oyster is the largest cultured shellfish in the world, and it is also one of the four famous economical shellfish cultured in my country. Oyster software is rich in protein, glycogen, taurine, amino acids and other nutrients, and has great edible and medicinal value. Peptides are intermediate products of protein hydrolysis, generally, those consisting of 2 to 10 amino acids are called oligopeptides, and those consisting of 11 to 50 amino acids are called polypeptides. In terms of material composition, peptides have homogeneity with proteins, but have unique physiological functions different from amino acids and proteins, especially oligopeptides. Scientific research shows that the main form of protein absorbed by the human body is in the form of peptides. Oligopeptides can be 100% absorbed by the body in a complete form. [0003] In the prior art, o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18
CPCA23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 包卫洋王祖哲杨大苹马普
Owner DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap