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Method for preparing antioxidant chicken protein polypeptide

A protein polypeptide and anti-oxidation technology, which is applied in the field of preparation of anti-oxidation chicken protein polypeptide, can solve the problems of different products, and achieve the effects of enhanced scavenging ability, rich amino acid content, and strong antioxidant performance

Pending Publication Date: 2018-12-21
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different reaction sites of different proteases, the products after the reaction will also be different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Step 1: Take fresh chicken breasts and chicken skeletons as raw materials, thaw them in cold water, and wash to remove blood in the chicken;

[0047] Step 2: Add water to the chicken breast and chicken skeleton treated in step 1, the ratio of the total mass of the chicken breast and chicken skeleton to the amount of water added is 1:1, and cook for 1 hour at 100°C;

[0048] Step 3: Use a colloid mill to crush the cooked chicken breast and chicken skeleton, and add water according to the quality difference before and after cooking to supplement the water lost by evaporation;

[0049] Step 4: Weigh 0.2% alkaline protease, 0.6% bromelain and 0.2% flavour protease by mass, and the mass percentages are the mass percentages of the protease mass and the total mass of chicken breast and chicken skeleton raw materials;

[0050] Step 5: Adjust the pH of the raw material treated in step 3 to 7.0, adjust the temperature to 60°C, add the three proteases weighed in step 4, and enzymolyse for ...

Embodiment 2

[0056] Step 1: Take fresh chicken breasts and chicken skeletons as raw materials, thaw them in cold water, and wash to remove blood in the chicken;

[0057] Step 2: Add water to the chicken breasts and chicken skeletons treated in step 1, and the ratio of the total mass of chicken breasts and chicken skeletons to the amount of water added is 1:2, and cook at 90°C for 1 hour;

[0058] Step 3: Use a colloid mill to crush the cooked chicken breast and chicken skeleton, and add water according to the quality difference before and after cooking to supplement the water lost by evaporation;

[0059] Step 4: Weigh 0.3% neutral protease, 0.3% papain and 0.2% flavour protease by mass, and the mass percentages are the mass percentage of the protease and the total mass of chicken breast and chicken skeleton raw materials;

[0060] Step 5: Adjust the pH of the raw material treated in step 3 to 7.0, adjust the temperature to 50°C, add the protease weighed in step 4, and enzymolyse for 5 hours;

[006...

Embodiment 3

[0066] Step 1: Take fresh chicken breasts and chicken skeletons as raw materials, thaw them in cold water, and wash to remove blood in the chicken;

[0067] Step 2: Add water to the chicken breast and chicken skeleton treated in step 1, the ratio of the total mass of the chicken breast and chicken skeleton to the amount of water added is 1:3, and cook for 2 hours at 95°C;

[0068] Step 3: Use a colloid mill to crush the cooked chicken breast and chicken skeleton, and add water according to the quality difference before and after cooking to supplement the water lost by evaporation;

[0069] Step 4: Weigh the masses as 0.2% alkaline protease, 0.5% trypsin and 0.6% flavor protease, and the mass percentages are the mass percentage of the protease and the total mass of chicken breast and chicken skeleton raw materials;

[0070] Step 5: Adjust the pH of the raw material treated in step 3 to 6.5, adjust the temperature to 45°C, add the protease weighed in step 4 in stages, the enzymolysis tim...

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PUM

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Abstract

The invention discloses a method for preparing an antioxidant chicken protein polypeptide. The method comprises the following steps: 1. taking fresh chicken breast and chicken skeleton as raw materials, cleaning and removing blood water in chicken; 2. adding water to cook; 3. using a colloid mill to grind the cooked chicken breast and chicken skeleton; 4. weighing three proteases; 5. adjusting thepH value and temperature, adding the weighed proteases; 6. after the end of an enzymatic reaction, heating and killing the enzyme to obtain an enzymatic hydrolysate; 7. filtering and ultra-filteringthe enzymatic hydrolysate; 8. adding a filtrate obtained in step 7 to a mixing tank, and concentrating to obtain a concentrated liquid; 9. drying the concentrated liquid to obtain the antioxidant chicken protein peptide. The method for preparing the antioxidant chicken protein polypeptide disclosed by the invention can decompose the chicken protein into a polypeptide, has a good flavor, is rich innutrition, and has the characteristic of high antioxidant activity.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a method for preparing an antioxidant chicken protein polypeptide. Background technique [0002] With the improvement of people's living standards, traditional spices, monosodium glutamate, flavor and other condiments can no longer meet the needs of the market, and condiments have changed from a single umami type to a complex type. At the same time, as the consumer market increasingly pursues healthy, natural, and delicious foods, people are no longer satisfied with product safety in the choice of condiments, but also pay more attention to the comprehensive quality of product umami and nutritional value. [0003] The chicken essence (powder) seasoning in the condiment is a compound seasoning with chicken / chicken bone powder or its concentrated extract as the base material, and has chicken flavor characteristics. Among them, the concentrated extract of chicken / chicken bone, also known as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
CPCC07K1/34C12P21/06
Inventor 高听明石庆安李亚楠孟繁龙龚轩阳韩迎春黎晓秦曼曼
Owner GUANGDONG CHUBANG FOOD
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