A kind of selenium-enriched tuna bone collagen peptide and preparation method thereof

A collagen peptide and tuna technology, which is applied to animal/human proteins, specific peptides, connective tissue peptides, etc., can solve the problem of different preparation processes of selenium-rich collagen peptides, low product yield and production cost, and unfavorable large-scale production. and other problems, to shorten the acid treatment time, avoid desorption, and be beneficial to human health.

Active Publication Date: 2022-04-12
BEIJING UNIV OF CHEM TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The preparation method of selenium-enriched products in the existing related patents is generally prepared by adding artificially or using bacteria, which is different from the preparation process of selenium-enriched collagen peptide involved in this patent
Moreover, the current method for the preparation of tuna collagen peptides is complicated in process and operation, and the equipment and operation methods used are not conducive to large-scale production, and there are few considerations about product yield and production cost.
At present, the removal of ash is mostly achieved by ion exchange resin or ultrafiltration. These two methods will cause the trace elements calcium, magnesium, zinc and selenium in the product to be adsorbed or filtered out, and at the same time, some collagen peptides will also be adsorbed or filtered out, resulting in Product yield is low, increasing production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Tuna fish bones are cleaned after being broken by a bone cutter, then transported to a deashing tank, soaked for 4 hours with dilute hydrochloric acid (the molar concentration of hydrochloric acid in this embodiment is 1.2mol / L), soaked and washed with clear water after processing, soaked and washed for 3 hours -8 times, each soaking and washing time is 20-30min, soaking and washing with clear water until the pH value of the final soaking solution is 2 (the relationship between the final soaking and washing water and tuna bones is 5ml of water per 1g), the tuna bones and Purified water was thermally degraded at 60°C for 2 hours at a material-to-liquid ratio of 1:1 (w / v, g / ml); the pH value was adjusted to 5, and a compound neutral protease and alkaline protease with a fish bone weight of 1‰ were added to neutralize The mass ratio of protease to alkaline protease was 10:1, and after enzymolysis at 45°C for 2h, the enzyme was inactivated at 90°C for 10min; using acidic act...

Embodiment 2

[0028] Tuna fish bones are cleaned after being broken by a bone cutter, then transported to a deashing tank, soaked in dilute hydrochloric acid (the molar concentration of hydrochloric acid in this embodiment is 0.8mol / L) for 8 hours, soaked in clean water after treatment, and soaked and washed 3-8 times, soaking and washing for 20-30 minutes each time, soaking and washing with clean water until the pH value of the final soaking solution is 6 (the relationship between the amount of the final soaking washing water and the tuna bone is 5ml of water per 1g), and the tuna bone Thermally degrade at 90°C for 6 hours with purified water according to the material-liquid ratio of 1:3 (w / v, g / ml); adjust the pH value to 7, add compound neutral protease and alkaline protease with fish bone weight 5‰, The mass ratio of neutral protease to alkaline protease is 10:1, after enzymatic hydrolysis at 65°C for 6h, inactivate the enzyme at 90°C for 10min; add 10% of the weight of fish bone acidic ...

Embodiment 3

[0031] The tuna fish bones are cleaned after being broken by the bone cutter, then transported to the deashing tank, soaked with dilute hydrochloric acid (the molar concentration of hydrochloric acid in this embodiment is 1.0mol / L) for 8h, soaked and washed with clear water after processing, and soaked and washed for 3 hours. -8 times, each soaking and washing time is 20-30min, soaking and washing with clear water until the pH value of the final soaking solution is 4 (the relationship between the final soaking and washing water and tuna bones is 5ml of water per 1g), the tuna bones and Purified water is degraded in hot water at 80°C for 5 hours according to the ratio of material to liquid 1:3 (w / v, g / ml); the pH value is adjusted to 6.5, and a compound neutral protease and alkaline protease with a fish bone weight of 4‰ are added to The mass ratio of neutral protease to alkaline protease is 10:1. After enzymolysis at 50°C for 4 hours, the enzyme is inactivated at 90°C for 10 mi...

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Abstract

A selenium-enriched tuna bone collagen peptide and a preparation method thereof belong to the field of functional polypeptides. The raw tuna bone is broken and cleaned, soaked in a dilute hydrochloric acid solution, and washed with water until the pH value is 2‑6 to obtain selenium-enriched tuna bone collagen. After pyrolysis at 60-90°C for 2-6 hours, adjust the pH of the solution and add protease for enzymatic hydrolysis for 2-6 hours, then inactivate the solution, decolorize, deodorize, filter and dry the solution to obtain selenium-enriched tuna bone collagen peptide. The selenium content in the selenium-enriched tuna collagen protein peptide prepared according to this method is 2-2.63mg / kg, which reaches the national standard for selenium content, and contains trace elements such as calcium, magnesium, zinc, etc., and the purity of the selenium-enriched tuna bone collagen peptide is 93.7 %, ash content ≤ 3%, anti-oxidation IC measured by ABTS method 50 The value is 0.5‑1 mg / ml.

Description

technical field [0001] The invention relates to a selenium-enriched tuna bone collagen peptide and a preparation method thereof, belonging to the field of functional polypeptides. Background technique [0002] As a deep-sea fish, tuna not only has delicious meat and high nutritional value, but also is far away from offshore pollution, avoiding the troubles of antibiotics and hormones of collagen peptides from farmed fish. Tuna is generally processed into sashimi or canned products, and about 60% of the leftovers are produced during the processing process. These leftovers include fish heads, fish bones, fish skins, viscera, etc., and are mostly used for processing into fish meal as animal feed. However, during the fishmeal processing process, odor and a large amount of sewage will be discharged, causing environmental pollution. Processing fish bones into collagen peptides increases the added value of tuna products and solves the problem of environmental pollution at the same...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K14/78
Inventor 黄雅钦李雪娟
Owner BEIJING UNIV OF CHEM TECH
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