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Preparation method for debitterizing antioxidant oyster peptide

An oyster peptide and anti-oxidation technology, which is applied in the field of preparation of debittered and antioxidant oyster peptide, can solve the problems of affecting oyster peptide, difficult to remove, bad flavor and bitter taste, etc., and achieves the effects of improving yield, low cost and simple taste

Active Publication Date: 2020-02-21
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen that the problem of bad flavor, especially the difficulty of removing bitterness, has affected the application of oyster peptides in the fields of food and medicine

Method used

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  • Preparation method for debitterizing antioxidant oyster peptide

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Effect test

Embodiment 1

[0027] A preparation method of debittering and antioxidant oyster peptide, the exoprotease is Alcalase alkaline protease, and the endonuclease is flavor enzyme, specifically comprising the following steps:

[0028] 1. Endoprotease hydrolysis:

[0029] (1) Take fresh oyster meat, wash and crush it, add water to homogenate according to the mass ratio of oyster meat to water 1:8, and obtain a slurry;

[0030] (2) adding trehalose accounting for 0.5wt% of the total mass of the slurry to the slurry;

[0031] (3) Add Alcalase alkaline protease to the slurry, and the enzymolysis conditions are as follows: the amount of enzyme added is 2500U / g in the total mass of the slurry, pH 7, the enzymolysis temperature is 45°C, the enzymolysis time is 8h, and then extinguished in a boiling water bath for 10min enzyme to obtain crude enzymatic hydrolyzate.

[0032] 2. Exoprotease enzymolysis: Add flavor enzymes to the crude enzymolysis solution obtained by endonuclease enzymolysis. The enzymol...

Embodiment 2

[0035] A preparation method of debittering and antioxidant oyster peptide, the exoprotease is Alcalase alkaline protease, and the endonuclease is flavor enzyme, specifically comprising the following steps:

[0036] 1. Endoprotease hydrolysis:

[0037] (1) Wash and crush fresh oyster meat, add water and homogenize according to the mass ratio of oyster meat to water 1:3, to obtain a slurry;

[0038] (2) adding trehalose accounting for 2wt% of the total mass of the slurry to the slurry;

[0039] (3) Add Alcalase alkaline protease to the slurry, and the enzymolysis conditions are as follows: the amount of enzyme added is 4500U / g in the total mass of the slurry, pH 9, the enzymolysis temperature is 65°C, the enzymolysis time is 3h, and then extinguished in a boiling water bath for 5min enzyme to obtain crude enzymatic hydrolyzate.

[0040] 2. Exoprotease enzymatic hydrolysis: add flavor enzymes to the crude enzymatic hydrolysis solution obtained by endonuclease enzymatic hydrolys...

Embodiment 3

[0043] A preparation method of debittering and antioxidant oyster peptide, wherein the exoprotease is papain, and the endoenzyme is flavor enzyme, specifically comprising the following steps:

[0044] 1. Endoprotease hydrolysis:

[0045] (1) Take fresh oyster meat, wash and crush it, add water to homogenate according to the mass ratio of oyster meat to water 1:5, and obtain a slurry;

[0046] (2) adding trehalose accounting for 0.8wt% of the total mass of the slurry to the slurry;

[0047] (3) Add papain to the slurry, and the enzymolysis conditions are: the amount of enzyme added is 3500 U / g in the total mass of the slurry, pH 8, the enzymolysis temperature is 55°C, the enzymolysis time is 5h, and then the enzyme is inactivated in a boiling water bath for 10min to obtain Crude enzymatic solution.

[0048] 2. Exoprotease enzymolysis: Add flavor enzymes to the crude enzymolysis solution obtained by endonuclease enzymolysis. The enzymolysis conditions are: the amount of enzyme...

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Abstract

The invention discloses a preparation method for debitterizing antioxidant oyster peptide. The method includes endoproteolysis and exoprotease enzymolysis; a debitterizing promoter is added during enzymolysis; and the debitterizing promoter includes trehalose, and can also include carboxymethyl cellulose. Through the addition of the trehalose as the debitterizing agent during the enzymolysis, exonuclease debitterizing methods can be improved, the problem of strong bitter taste in antioxidant oyster peptide can be effectively solved, the yield of debitterizing oyster peptide can be increased, and debitterizing reaction time can be shortened; the effect of inhibiting Maillard reaction inhibitors can be achieved by adding the trehalose, so that the product with light color and pure taste canbe obtained; and the method is low in cost, simple in operation and suitable for the industrial production of the antioxidant oyster peptide without adding new equipment on the basis of the prior art.

Description

technical field [0001] The invention relates to a preparation method of debittering and antioxidant oyster peptide. Background technique [0002] Oyster (ostrea gigas tnunb) is the largest farmed shellfish in the world, and one of the important marine biological resources available to human beings. It is a globally distributed species. Studies have shown that oyster peptide has significant antioxidant activity in vivo, and has certain potential in the fields of functional food and medicine. [0003] However, oyster peptide preparations obtained by enzymatic hydrolysis usually have a bitter taste, which is mainly due to the exposure of hydrophobic amino acid groups on the peptide chain. The most effective method for debittering oyster peptides in the prior art is to use exonuclease to remove hydrophobic amino acids from the peptide chain, but the debittering effect is not ideal; enzymatic debittering usually improves the debittering effect by prolonging the enzymatic hydroly...

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 彭新颜于海洋贺红军姜守宽张敏张晓彤
Owner YANTAI UNIV
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