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Production method of clam active peptide

A production method and technology for active peptides, applied in the biological field, can solve the problems of complex reaction process, difficulty in applying a gel column separation process to large-scale production, and high cost of large-scale production, and achieve simple process, high production cost, and production efficiency. high effect

Pending Publication Date: 2020-06-05
CHENLAND NUTRITIONALS INC +1
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The patent document "A Method for Extracting Active Peptides from Clams" (China with application number 20161117416.8) adopts two methods of flocculation-centrifugation-Sephadex column separation and enzymatic hydrolysis-Sephadex column separation to obtain peptides. Gel column separation technology is difficult to apply to large-scale production
The patent document "A Method for Extracting Clam Peptides" (China with application number 20161117416.8) uses enzymatic hydrolysis, sequentially uses sodium hydroxide to adjust pH, enzymatic hydrolysis, extraction, enzyme inactivation, centrifugation, filtration and adsorption, nanofiltration separation and concentration, and drying , but the reaction process is complicated, the cost of large-scale production is high, and chemical substances such as sodium hydroxide are added in the middle

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  • Production method of clam active peptide
  • Production method of clam active peptide
  • Production method of clam active peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1: Comparison of enzymolysis effects of different proteases

[0068] Raw meat: Red Island clam meat.

[0069] Enzymes to be tested: neutral protease, alkaline protease, papain, compound protease.

[0070] Enzymolysis process flow: get frozen Hongdao clam meat, after thawing, add deionized water in a weight ratio of clam meat: water=1:1 and carry out homogenization; neutral protease, alkaline protease, papain, compound protease ( The formula is neutral protease:alkaline protease:flavor protease=2:1:1), the enzymolysis temperature is 50°C, the amount of enzyme added is 0.13% of the clam pulp, and the pH is the natural pH value; Inactivate the enzyme at 85°C for 10 minutes, centrifuge at 4000r / min for 30 minutes, and take the supernatant.

[0071] The detection result of table 2 enzymatic hydrolysis gained product

[0072]

[0073] It can be seen from the results in Table 2 that among the four proteolytic enzymes screened, the protein recovery rate, polype...

Embodiment 2

[0074] Embodiment 2: the industrialized production method of clam active peptide of the present invention

[0075] Raw meat: Red Island clam meat.

[0076] Enzyme to be tested: composite protease.

[0077]Enzymatic hydrolysis process: take the frozen Hongdao clam meat, after thawing, add deionized water to homogenize according to the weight ratio of clam meat: water = 1:1, add a certain amount of deionized water to the clam meat slurry, so that The weight ratio of final clam meat: water = 1:2; the enzymolysis temperature of the compound protease (the formula is neutral protease: alkaline protease: flavor protease = 2:1:1) is 50°C, and the amount of enzyme added is clam meat slurry 0.13% of pH, the pH is the natural pH value; heat preservation for 4 hours, inactivate the enzyme at 85°C for 10 minutes, centrifuge at 16000r / min, take the supernatant for membrane filtration, and spray-dry to obtain the clam active peptide.

Embodiment 3

[0078] Embodiment 3: the industrialized production method of clam active peptide of the present invention

[0079] Raw meat: Red Island clam meat.

[0080] Enzyme to be tested: composite protease.

[0081] Enzymatic hydrolysis process: take the frozen Hongdao clam meat, after thawing, add deionized water to homogenize according to the weight ratio of clam meat: water = 1:1, add a certain amount of deionized water to the clam meat slurry, so that The weight ratio of final clam meat: water = 1:3; the enzymolysis temperature of the compound protease (the formula is neutral protease: alkaline protease: flavor protease = 2:1:1) is 50°C, and the amount of enzyme added is clam meat slurry 0.13% of pH, the pH is the natural pH value; heat preservation for 4 hours, inactivate the enzyme at 85°C for 10 minutes, centrifuge at 16000r / min, take the supernatant for membrane filtration, and spray-dry to obtain the clam active peptide.

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Abstract

The invention belongs to the field of biotechnology and discloses a production method of clam active peptide. The production method of clam active peptide has the following steps: acquiring fresh clammeat and washing with water, and adding water and grinding homogenate by colloid to obtain clam meat slurry; adding water and compound protease in the clam meat slurry to perform enzymolysis and heating to kill enzyme after enzymolysis; and collecting enzymolysis solution through centrifugation, intercepting the enzymatic solution below 2 KDa molecular quantity through microfiltration, ultrafiltration and nanofiltration membrane, drying to obtain the clam active peptide. The production method of clam active peptide takes the flesh claw meat as raw material, adopts compound protease-membrane coupling technique to produce the clam active peptide which has pure color, outstanding taste, and blood pressure lowering functional activity and easy absorption for human body through process technology of enzymolysis, membrane separation and purification, drying and the like, and high-value utilization of the clam meat is achieved.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a production method of clam active peptide, in particular to a production method suitable for large-scale industrial production of clam active peptide. Background technique [0002] Clams are one of the four major cultured shellfish in my country and are rich in resources. Clam meat is delicious, with the nutritional characteristics of high protein, high vitamins, low fat, and containing more than ten kinds of amino acids and minerals necessary for the human body. It is a bivalve seafood with dual uses for food and medicine. Nutritious, low-cost healthy food. In China, clams are mainly eaten fresh and dried, and problems such as low processing level and few product types are becoming increasingly prominent. With the increasing demand of consumers for high-quality marine food, the backward traditional processing technology can no longer meet human needs. Therefore, how t...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
CPCC12P21/06C07K1/34A23L17/40A23J1/04A23L17/10A23L17/50A23L17/00A23J3/04A23J3/341
Inventor 曹廷锋樊芳邹圣灿冯郭君男刘金丽鲁秀张曾亮
Owner CHENLAND NUTRITIONALS INC
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