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A method for preparing shellfish high f-value oligopeptides by combining fermentation method and enzymatic method

A combined preparation and fermentation technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., to achieve the effects of removing bitterness, reducing production costs, and simplifying production processes

Active Publication Date: 2021-11-26
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 / LSDS, 12 g / L CaCO 3 ; Stir and cultivate at 37°C for 25 hours; after fermentation, sterilize at 100°C for 15 minutes, and centrifuge at 5000 r / mi...

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 / L SDS, 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 m...

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 / LMnSO 4 , 3.5 g / L SDS, 12 g / L CaCO 3 ; Stir and cultivate at 42°C for 28 hours; after fermentation, sterilize with enzymes at 100°C for 15 minutes, ...

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PUM

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Abstract

The invention discloses a method for preparing shellfish high-F-value oligopeptides by combining a fermentation method and an enzymatic method. In the present invention, Lactobacillus helveticus is applied to the production of high F-value oligopeptides of shellfish, and the enzyme production by fermentation and enzymatic hydrolysis are synthesized in one step, and aromatic amino acids are effectively removed without using an adsorbent alone for dearomatization; at the same time, the products are effectively removed of bitterness. The invention simplifies the production procedure of the high F value oligopeptide and greatly reduces the production cost.

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 Patents(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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