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A kind of marine fish peptide containing galangal and its preparation method

A technology of marine fish and galangal, applied in the functions of food ingredients, food ingredients, protein food ingredients, etc., can solve problems such as toxic and side effects, achieve low hygroscopicity, inhibit xanthine oxidase activity, and improve anti-hygroscopicity. Effect

Active Publication Date: 2022-06-21
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xanthine oxidase inhibitors, such as allopurinol and febuxostat, are the first-line drugs for the treatment of hyperuricemia, but these drugs have certain toxic and side effects on the human body. Safe and efficient food-based uric acid-lowering food materials with good flavor and performance have certain social benefits

Method used

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  • A kind of marine fish peptide containing galangal and its preparation method
  • A kind of marine fish peptide containing galangal and its preparation method
  • A kind of marine fish peptide containing galangal and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] A method for utilizing galangal to improve the quality of marine fish peptides, specifically comprising the following steps:

[0100] (1) Processing of raw materials: mincing fish meat (tuna meat) through a meat grinder to obtain surimi A1; pulverizing dried galangal in liquid nitrogen to obtain dry galangal powder A1.

[0101] (2) adding water and mixing: mixing the surimi A1 obtained in step (1) with deionized water, the ratio of surimi A1 to deionized water is 1:2g / mL, the stirring rate is 200r / min, and the stirring time is 30min , the suspension A1 is obtained.

[0102] (3) Protease hydrolysis: adjust the pH value of suspension A1 to 7.5, and carry out enzymolysis treatment. The protease is Alcalase Alcalase from Novozymes. The temperature was 50° C., the stirring rate was 150 r / min, and the enzymatic hydrolysis time was 3.0 h to obtain suspension A2.

[0103] (4) Starch removal by enzymatic method: add galangal dry powder A1 to suspension A2, stir evenly, and carry...

Embodiment 2

[0113] A method for utilizing galangal to improve the quality of marine fish peptides, specifically comprising the following steps:

[0114] (1) Processing of raw materials: mincing fish meat (tuna meat) through a meat grinder to obtain surimi B1; pulverizing dried galangal in liquid nitrogen to obtain dry galangal powder B1.

[0115] (2) adding water and mixing: mixing the surimi B1 obtained in step (1) with deionized water, the ratio of surimi B1 to deionized water is 1:3g / mL, the stirring rate is 300r / min, and the stirring time is 45min , that is, suspension B1.

[0116] (3) Protease hydrolysis: adjust the pH value of suspension B1 to 8.0, and carry out enzymolysis treatment. The protease is Alcalase Alcalase from Novozymes. The temperature was 55° C., the stirring rate was 250 r / min, and the enzymatic hydrolysis time was 4.5 h to obtain suspension B2.

[0117] (4) Starch removal by enzymatic method: add galangal dry powder B1 to suspension B2, stir evenly, and perform st...

Embodiment 3

[0127] A method for utilizing galangal to improve the quality of marine fish peptides, specifically comprising the following steps:

[0128] (1) Processing of raw materials: mincing fish meat (tuna meat) through a meat grinder to obtain surimi C1; pulverizing dried galangal in liquid nitrogen to obtain dry galangal powder C1.

[0129] (2) adding water and mixing: the surimi C1 obtained in step (1) is mixed with deionized water, the ratio of surimi C1 to deionized water is 1:4g / mL, the stirring rate is 400r / min, and the stirring time is 60min , that is, the suspension C1.

[0130] (3) Enzymatic hydrolysis with protease: adjust the pH of the suspension C1 to 8.5, and carry out enzymatic hydrolysis treatment. The protease is Alcalase Alcalase from Novozymes. The temperature is 60°C, the stirring rate is 350r / min, and the enzymatic hydrolysis time is 6.0h, that is, suspension C2 is obtained.

[0131] (4) Starch removal by enzymatic method: add galangal dry powder C1 to suspensio...

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Abstract

The invention discloses a marine fish peptide containing galangal and a preparation method thereof. The method comprises: mincing marine fish meat into mince, adding water and mixing, enzymolyzing protease to obtain an intermediate product, then adding galangal dry powder and fully mixing, performing enzymatic starch removal and alkali extraction treatment, centrifuging, washing the filter residue with water, and combining The supernatant is concentrated under reduced pressure and spray-dried to obtain marine fish peptides. The total protein content of the marine fish peptide is more than 55%, the proportion of soluble peptides to the total protein is more than 96%, the total sugar content is more than 30%, the proportion of polysaccharides to the total sugar is more than 40%, and the content of galangal flavonoids is more than 0.16‰. It has good water solubility and has Galangal has a special flavor, no fishy smell, low hygroscopicity, and can effectively inhibit the activity of xanthine oxidase. The invention can improve the anti-hygroscopicity and flavor characteristics of the marine fish peptide, and enhance its xanthine oxidase inhibitory activity. The whole technological process can meet the requirements of food grade, and can be applied to the fields of common food and health food.

Description

technical field [0001] The invention belongs to the field of deep processing of marine fish and galangal, in particular to a marine fish peptide containing galangal components and a preparation method thereof. Background technique [0002] my country is the world's largest fishery producer, and the total output of aquatic products has ranked first in the world for more than 20 consecutive years, accounting for 1 / 3 of the world's total output. Aquatic product processing industry is one of the pillar industries of fishery and an important part of China's food processing industry and national economy. Therefore, it is of great significance to deeply process the resource-rich aquatic products to obtain products that are popular with consumers and increase their added value. socioeconomic significance. Animal aquatic products are rich in protein. Through protease hydrolysis technology, high-quality food-derived active peptides can be prepared in a targeted manner, which is an im...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/18A23L27/10A23L33/105A23J1/04A23J3/34A23L29/00
CPCA23L33/18A23L27/10A23L33/105A23J1/04A23J3/341A23L29/06A23V2002/00A23V2200/15A23V2200/30A23V2250/21A23V2250/55A23V2300/14
Inventor 林恋竹谢芷晴赵谋明赵翊君朱启源
Owner SOUTH CHINA UNIV OF TECH
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