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Method for preparing active polypeptide solution of fresh water fish protein

A protein activity and peptide hydrolyzate technology, applied in the field of fish protein beverage preparation, can solve the problems of incomplete hydrolysis of fish protein, low protein utilization rate, etc., and achieve the effects of milky white color, high amino acid content and good flavor.

Inactive Publication Date: 2006-12-27
湖北泰尔生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention also solves the technical problems of incomplete fish protein hydrolysis and low protein utilization in the prior art, so as to provide a method for preparing freshwater fish protein active polypeptide hydrolyzate without fishy smell, bitter taste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select fresh and live freshwater fish (such as grass carp), put them into a clean pool, add 7% salt according to the weight of the pool water, and let the live fish soak in the pool for 1 hour; take 5000g of live fish and kill their internal organs, and then cut each whole Squeeze the fish for 20 minutes to remove blood and other body fluids; heat each whole fish for 15 minutes, remove the fish bones, take the fish meat to make 1800g surimi, and add an appropriate amount of water (about 1500g); at a temperature of 40-50 ℃, under the condition of natural pH value (pH value 6.5-7), add 3‰ animal protein compound enzyme to the surimi to hydrolyze it, and add 5‰ flavor enzyme to continue hydrolyzing fish protein after about 1 hour Debittering, check the hydrolysis status after 4 hours, and determine the end point of hydrolysis; heat the hydrolyzate to 80°C and keep it for 15 minutes to inactivate the enzyme, and get the hydrolysis mother liquor by hot coarse filtration; mix ...

Embodiment 2

[0028] The main steps used are the same as in Example 1, but the animal protein compound enzyme is added in an amount of 2‰, and the hydrolysis time is 80 minutes. The added amount of flavor enzyme is 7‰, and the hydrolysis is checked after adding flavor enzyme for 3 hours. Conditions to determine the end point of hydrolysis.

Embodiment 3

[0030] The main steps used are the same as in Example 1, but the animal protein complex enzyme is added in an amount of 5‰, and the hydrolysis time is 45 minutes. The added amount of flavor enzyme is 3‰, and the hydrolysis is checked after adding flavor enzyme for 5 hours. Conditions to determine the end point of hydrolysis.

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PUM

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Abstract

The invention provides a process for preparing fresh water fish protein active polypeptide hydrolysate, which comprises charging animal protein complex enzyme and flavor enzyme for hydrolyzing, charging saccharomycete and lactic acid bacteria for fermenting.

Description

technical field [0001] The invention relates to a method for preparing a fish protein beverage, in particular to a method for preparing a freshwater fish protein active polypeptide hydrolyzate. Background technique [0002] Peptides are biologically active substances involved in various cellular functions in living organisms. Its molecular weight is mostly less than 6000 Daltons, and it is a class of compounds whose molecular structure is between amino acids and proteins. Polypeptide compounds widely exist in nature, many of which have strong activity and diversity. With the rapid development of molecular biology and biochemical technology, more and more peptide compounds from animals and plants have been isolated identified. At present, more than one hundred active small peptides (oligopeptides), cyclic peptides, glycopeptides and other polypeptide compounds derived from animals and plants have strong biological activities. Traditional nutrition believes that the human bo...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04A23J3/34
Inventor 刘芬清汪浩
Owner 湖北泰尔生物工程有限公司
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