Fermentation and enzymolysis preparation method and application of leaf-shaped fish small peptides

A technology of fermenting enzymes and leaves, which is applied in the field of small peptide preparation, can solve the problems of protein waste and poor application effect, and achieve the effect of simple operation and low price

Active Publication Date: 2021-07-20
ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The patents with application numbers 201910433981.1 and 201910439376.5 propose the technology of extracting peptides from ginkgo and mango seeds, which are plant-based proteins, which are less effective than animal proteins in pig production; Peptides are extracted from marine fish, but different types of fish require different conditions, and a single preparation method often results in protein waste

Method used

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  • Fermentation and enzymolysis preparation method and application of leaf-shaped fish small peptides
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  • Fermentation and enzymolysis preparation method and application of leaf-shaped fish small peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing small peptides from leaf fish, the process comprising:

[0035] (1) Take 10 kg of common leaf fish and grind it into mud, add 3% petroleum ether to degrease at room temperature for 2 hours, then add 40 L (water 1 L = 1 kg) for hydrolysis, and stir evenly at 40 rpm for 2 hours to obtain a hydrolyzate;

[0036] (2) Add sodium citrate and sodium bicarbonate to adjust the pH value to 7.8-8.2, adjust the temperature to 50-56°C, and mix the compound enzyme (20% alkaline protease, 15% pepsin, 15% enterocinase, and 10% enterokinase) %) into the hydrolyzate for 8 hours of enzymolysis, then 20% of Lactobacillus aminopeptidase and 20% of metallocarboxypeptidase for 6 hours of enzymolysis, adjusting the pH range to 6.8-7.0, and controlling the temperature at 50-55°C. The total amount of enzyme accounts for 1% of the substrate. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 75°C and maintained for 1.0 hours to inactivate the...

Embodiment 2

[0042] (1) Take 10 kg of common leaf fish and grind it into mud, add 3.5% petroleum ether to degrease at room temperature for 3 hours, then add 30 L (kg) for hydrolysis, and stir evenly at 350 rpm for 1.6 hours to obtain a hydrolyzate;

[0043] (2) Add sodium citrate and sodium bicarbonate to adjust the pH value to 8.6-8.9, adjust the temperature to 56-59°C, and mix the compound enzyme (25% alkaline protease, 20% pepsin, 10% enterocinase, 15% enterokinase %) into the hydrolyzate for enzymatic hydrolysis for 10 hours, then add 15% lactobacillus aminopeptidase and 15% metallocarboxypeptidase for 8 hours, adjust the pH range to 6.8-7.0, and control the temperature at 55-62°C. The total amount of enzyme accounts for 1.5% of the substrate. After enzymatic hydrolysis, the temperature is raised to 80°C rapidly and maintained for 0.8 hours to inactivate the enzyme; after inactivation, the temperature is rapidly lowered to room temperature;

[0044] (3) Bacterial fluid abundance Lacto...

Embodiment 3

[0049] (1) Take 20 kg of common leaf fish and grind it into mud, add 2.5% petroleum ether to degrease at room temperature for 4 hours, then add 70 L (kg) for hydrolysis, and stir evenly at 30 rpm for 3 hours to obtain a hydrolyzate;

[0050] (2) Add sodium citrate and sodium bicarbonate to adjust the pH value to 8.6-8.9, adjust the temperature to 59-65°C, and mix the compound enzyme (30% alkaline protease, 10% pepsin, 20% enterocinase, 20% enterokinase) %) into the hydrolyzate for enzymolysis for 8 hours, and then add 10% Lactobacillus aminopeptidase and 10% metallocarboxypeptidase for enzymolysis for 7 hours, adjust the pH range to 6.9-7.2, and control the temperature at 62-65°C. The total amount of enzyme accounted for 1.2% of the substrate. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 80°C and maintained for 0.6 hours to inactivate the enzyme; after inactivation, the temperature is rapidly lowered to room temperature;

[0051] (3) Bacte...

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Abstract

The invention discloses a fermentation and enzymolysis preparation method of leaf-shaped fish small peptides, which comprises the following steps: crushing leaf-shaped fish, degreasing and hydrolyzing to obtain a hydrolysate; carrying out enzymolysis on the hydrolysate by using a compound enzyme to obtain an enzymatic hydrolysate; fermenting the enzymatic hydrolysate with microorganisms to obtain fermentation liquor; filtering the fermentation liquid, and collecting supernatant to obtain a crude peptide liquid; then repeating the processes of enzymolysis, fermentation and filtration on the remaining impurities to obtain a crude peptide liquid again; purifying the crude peptide liquids obtained twice by using a G-15 sephadex column, separating by using gel chromatography to obtain a small peptide liquid containing aspartic acid-arginine-histidine-lysine as an amino acid fragment, and drying and dehumidifying the small peptide liquid to obtain the small peptides of leaf-shaped fish. According to the method provided by the invention, the problems that the small peptide is bitter and easy to damp are solved, and meanwhile, the obtained small peptide is used in nursery pig feed, so that the intestinal development and growth performance of nursery pigs is improved, heat stress in summer and cold stress in winter are relieved, the breeding benefit is improved, and a high-quality protein source is provided for pig raising production.

Description

technical field [0001] The invention relates to the technical field of preparation of small peptides, in particular to a preparation method of leaf fish small peptides by fermentation and enzymolysis and its application. Background technique [0002] Protein is one of the basic substances of life activities, and its role in animal nutrition is irreplaceable. Plasma protein powder has long been used as a high-quality protein source in pig production, especially in nursery pig producers, due to its high-quality protein composition and easy absorption. However, because plasma protein powder is derived from animal blood and contains harmful substances such as cell viruses, there are certain safety hazards, so it has been banned. Fish protein is considered to be the most competitive substitute for plasma protein powder, and developing fish protein and improving its bioavailability through pretreatment has significant industry application prospects and market value. [0003] Dom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P39/00C07K5/113C07K1/34C07K1/20C07K1/14C07K1/36A23K20/147A23K50/30A23K50/60C12R1/25C12R1/125
CPCC12P21/06C12P39/00C07K5/1021A23K20/147A23K50/30A23K50/60
Inventor 杨雪芬刘世龙雷剑蒋宗勇王丽邱月琴高开国冉学光
Owner ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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