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Method for preparing oyster polypeptide by synergism of ultrasound and enzymolysis

A technology of oyster polypeptide and enzymatic hydrolysis, which is applied in the field of synergistic preparation of oyster polypeptide by ultrasound and enzymatic hydrolysis, can solve the problems of low efficiency of enzymatic hydrolysis, poor extraction effect, and many impurities in the product, and achieve simple operation, cost saving, and good taste Effect

Inactive Publication Date: 2019-03-19
DALIAN XIANXIAN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, oyster polypeptides are extracted by direct enzymatic hydrolysis of oyster meat homogenate or cooking liquid, but the efficiency of enzymatic hydrolysis is low, the extraction effect is not good, resulting in great waste, and the product has many impurities and fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Fresh and live oysters are shelled and visceral, and the oyster meat is taken. After cleaning, the oyster meat is processed with a high-speed tissue grinder at 10000r / min for 5 minutes, and the oyster meat is 3 times the weight of the oyster meat, and water is added to make a homogenate;

[0015] (2) Transfer the homogenate to an enzymolysis tank, add trypsin preparation at 2.5% of the homogenate mass, adjust the pH to 8.0, treat at 45°C for 4 hours, and at the same time ultrasonicate for 15 minutes at 30 KHz, 100W per hour, to obtain enzymatic solution;

[0016] (3) Centrifuge the enzymolysis solution at 2500r / min for 3min, take the supernatant, add 1% chitosan solution according to 3% of the weight of the supernatant, natural pH, 100r / min at a constant speed at room temperature Stir for 45 minutes, centrifuge at 10000r / min for 3 minutes, and then take the supernatant;

[0017] (4) Filter the supernatant with activated carbon to remove the fishy smell, and finally...

Embodiment 2

[0019] (1) Fresh and live oysters are shelled and visceral, and the oyster meat is taken. After cleaning, the oyster meat is processed with a high-speed tissue grinder at 12000r / min for 3 minutes, and the weight of the oyster meat is doubled by adding water to make a homogenate;

[0020] (2) Transfer the homogenate to an enzymatic hydrolysis tank, add papain preparation according to 3% of the homogenate mass, adjust the pH to 6.0, treat at 60°C for 4 hours, and at the same time ultrasonicate for 20 minutes at 40 KHz, 200W per hour, to obtain enzymatic solution;

[0021] (3) Centrifuge the enzymolysis solution at 3000r / min for 3min, take the supernatant, add a chitosan solution with a concentration of 1% according to 3% of the weight of the supernatant, natural pH, 100r / min at a constant speed at room temperature Stir for 45 minutes, centrifuge at 12000r / min for 3 minutes, and then take the supernatant;

[0022] (4) Filter the supernatant with activated carbon to remove the fi...

Embodiment 3

[0024] (1) Fresh and live oysters are shelled and visceral, and the oyster meat is taken. After cleaning, the oyster meat is processed with a high-speed tissue grinder at 12000r / min for 3 minutes, and the oyster meat is 1.5 times the weight of the oyster meat. Add water to prepare a homogenate;

[0025] (2) Transfer the homogenate to an enzymolysis tank, add neutral protease preparations according to 4% of the homogenate mass, adjust the pH to 7.0, treat at 50°C for 5 hours, and at the same time ultrasonicate for 25 minutes per hour under the condition of 40 KHz and 250W, Obtain enzymatic solution;

[0026] (3) Centrifuge the enzymatic solution at 3000r / min for 2min, take the supernatant, add 1% chitosan solution according to 4% of the weight of the supernatant, natural pH, 100r / min at a constant speed at room temperature Stir for 60 minutes, centrifuge at 8000r / min for 5 minutes, and then take the supernatant;

[0027] (4) Filter the supernatant with activated carbon to remo...

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PUM

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Abstract

A method for preparing oyster polypeptide by synergism of ultrasound and enzymolysis is characterized by including the steps of: adopting meat from fresh and alive oysters, cleaning, triturating the cleaned oyster meat by a high-speed tissue triturator, adding water which is 1-3 times as heavy as the oyster meat to prepare homogenate, adding protease preparation in an amount of 1-5% by mass of thehomogenate, adding the pH (potential of hydrogen) value to 6.0-8.5, adjusting a temperature to 40-65 DEG C, processing for 2-5 hours, and processing with the ultrasound which is 15-45KHz and 50-300Wfor 15-30 minutes every hour to obtain enzymolysis liquid; subjecting the enzymolysis liquid to centrifugal separating to obtain supernatant, adding 1% of chitosan liquid in an amount of 2-5% by weight of the supernatant, enabling the pH value to be natural, stirring at a constant speed of 100r / min at a room temperature for 30-60 minutes, centrifuging to obtain supernatant, filtering the supernatant with activated carbon to remove fishy smell, and finally freeze drying to obtain polypeptide extract. The method for preparing the oyster polypeptide by synergism of the ultrasound and the enzymolysis has the advantages of simplicity in operation, low usage amount of the enzymic preparation, low cost, high polypeptide content in extract, no abnormal odor and great taste.

Description

technical field [0001] The invention relates to the technical field of polypeptide preparation, in particular to a method for synergistically preparing oyster polypeptide by ultrasonication and enzymatic hydrolysis. Background technique [0002] Peptide is a compound formed by α-amino acids linked together by peptide bonds, and it is also an intermediate product of protein hydrolysis. Usually, the compounds formed by dehydration condensation of 10-100 amino acid molecules are called polypeptides, and their molecular weight is lower than 10000Da. Polypeptides, also referred to as peptides, were discovered in the 20th century. Studies in recent years have shown that the body absorbs protein mainly in the form of peptides. Since peptides can be directly absorbed, the absorption efficiency of protein is improved, and at the same time, the wear and tear of the organs of the human digestive and absorption system is reduced; in addition, peptides also play an important role in re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
CPCC07K1/14C07K1/34C12P21/06
Inventor 刘旭升张树亮孙晓萌
Owner DALIAN XIANXIAN FOODSTUFF
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