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Process for preparing shellfish oligopeptide with high F value by using combination of fermentation method and enzyme method

A technology of combined preparation and fermentation, applied in microorganism-based methods, biochemical equipment and methods, fermentation, etc., to simplify production processes, reduce production costs, and remove bitterness.

Active Publication Date: 2020-11-24
LUDONG UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the deficiencies in the above-mentioned prior art, solves the limitations of the enzymatic hydrolysis method in the enzymatic hydrolysis system, simplifies the process, reduces the cost, etc., and provides a method for the joint preparation of shellfish high F value oligopeptides by the fermentation method and the enzymatic method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for jointly preparing shellfish high F-value oligopeptides by a fermentation method and an enzymatic method, comprising the following steps:

[0034] (1) Use a homogenizer to crush and homogenize the shelled shell meat, and mix it with water at a mass ratio of 1:3 to obtain a slurry;

[0035] (2) Put the slurry into the fermenter, add 560 U / g of pepsin based on shellfish meat, adjust the pH value to 2.5, and enzymatically hydrolyze at 37°C for 7 hours;

[0036] (3) Adjust the pH value of the system obtained in step (2) to 7, add 320 U / g flavor protease based on shellfish meat, and 5.8×10 7 cfu / mL Lactobacillus helveticus seed solution and culture material, the culture material is composed of the following components based on the slurry obtained in step (1): 16 g / L glucose, 18 g / L beef extract, 8 g / L MnSO 4 , 3.5 g / L SDS, 12 g / L CaCO 3 ; Stir and cultivate at 37°C for 25 hours; after fermentation, sterilize the enzyme at 100°C for 15 minutes, and centrifuge ...

Embodiment 2

[0041] A method for jointly preparing shellfish high F-value oligopeptides by a fermentation method and an enzymatic method, comprising the following steps:

[0042] (1) Use a homogenizer to crush and homogenize shellfish meat, and mix it with water at a mass ratio of 1:5 to obtain a slurry;

[0043] (2) Put the slurry into the fermenter, add 700 U / g of pepsin based on shellfish meat, adjust the pH value to 3, and enzymatically hydrolyze at 42°C for 6 h;

[0044] (3) Adjust the pH value of the system obtained in step (2) to 6, add 450 U / g of flavor protease based on shellfish meat, and 7.4×10 7 cfu / mL Lactobacillus helveticus seed solution and culture material, the culture material is composed of the following components based on the slurry obtained in step (1): 20 g / L glucose, 20 g / L beef extract, 10 g / L MnSO 4 , 2.5 g / LSDS, 14 g / L CaCO 3 ; Stir and cultivate at 35°C for 20 hours; after fermentation, sterilize at 100°C for 15 minutes, and centrifuge at 5000 r / min for 15 mi...

Embodiment 3

[0049] A method for jointly preparing shellfish high F-value oligopeptides by a fermentation method and an enzymatic method, comprising the following steps:

[0050] (1) Use a homogenizer to crush and homogenize shell shell meat, and mix it with water at a mass ratio of 1:4 to obtain a slurry;

[0051] (2) Put the slurry into the fermenter, add 800U / g of pepsin based on shellfish meat, adjust the pH value to 3.5, and enzymatically hydrolyze at 45°C for 8 hours;

[0052] (3) Adjust the pH value of the system obtained in step (2) to 8, add 400U / g of flavor protease based on shellfish meat, and 8.2×10 7 cfu / mL Lactobacillus helveticus seed liquid; add culture material to the fermenter, and the culture material is composed of the following components based on the slurry obtained in step (1): 16 g / L glucose, 18 g / L beef Extract, 8 g / L MnSO 4 , 3.5g / L SDS, 12g / L CaCO 3 ; Stir and cultivate at 42°C for 28 hours; after fermentation, sterilize at 100°C for 15 minutes, and centrifuge...

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PUM

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Abstract

The invention discloses a process for preparing shellfish oligopeptide with a high F value by using a combination of a fermentation method and an enzyme method. The process comprises enzymolysis withendonuclease and enzymolysis with exonuclease, wherein lactobacillus helveticus is used in the process of enzymolysis with exonuclease. According to the process, lactobacillus helveticus is applied toproduction of the shellfish oligopeptide with the high F value, fermentation enzyme production and enzymolysis are intergated in one step, aromatic amino acid is effectively removed, and an adsorbentdoes not need to be independently used for dearomatization; and meanwhile, the bitter taste of the produced shellfish oligopeptide is effectively removed. According to the invention, the production procedures of the high-F-value oligopeptide are simplified, and production cost is greatly reduced.

Description

technical field [0001] The invention belongs to the field of active peptide preparation, and in particular relates to a method for preparing shellfish high F-value oligopeptides by combining a fermentation method and an enzymatic method. Background technique [0002] High F value oligopeptide is an oligopeptide mixture composed of 2-9 amino acid residues, in which branched chain amino acids (valine, leucine, isoleucine) and aromatic amino acids (phenylalanine, tyrosine acid, tryptophan) molar ratio is generally greater than 20, this ratio is higher than the ratio in the human body model, the peptide can be used to improve the nutritional status of liver disease patients and liver damage, assist the treatment of hepatic encephalopathy and phenylketonuria, etc. It has many aspects, and has physiological functions such as anti-fatigue, anti-aging, hangover, etc., and can be used to develop full nutritional formula food for liver disease, functional food, medicine, etc., and has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12R1/225
CPCC12P21/06
Inventor 刘海梅曹亚男裴继伟赵芹张莉莉孙雪梅牛丽红刘兆胜
Owner LUDONG UNIVERSITY
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