CN109439716B - Preparation method of silver carp protein peptide - Google Patents
Preparation method of silver carp protein peptide Download PDFInfo
- Publication number
- CN109439716B CN109439716B CN201811563904.XA CN201811563904A CN109439716B CN 109439716 B CN109439716 B CN 109439716B CN 201811563904 A CN201811563904 A CN 201811563904A CN 109439716 B CN109439716 B CN 109439716B
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- protein peptide
- silver carp
- carp protein
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Water Supply & Treatment (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of silver carp protein peptide, which comprises eight steps of preparation, first enzymolysis, second enzymolysis, inactivation, filtration of coarse residues, high-speed centrifugal degreasing, decoloration and deodorization, and drying. The process flow is relatively simple, the raw materials are easily available, the temperature rise inactivation and the temperature reduction are not needed after the first step of enzymolysis, the process is simplified, and the method is suitable for large-scale industrial production; the prepared silver carp protein peptide is a pure natural nutrient substance, is low molecular weight polypeptide, is very easy to be absorbed by a human body, contains 8 necessary amino acids required by the human body, can maintain the health of the human body, can promote growth and development, and is a high-grade nutrient food and a health food.
Description
Technical Field
The invention relates to the field of deep processing of freshwater fish aquatic products, in particular to a preparation method of silver carp protein peptide.
Background
The fresh water fishery resources in China are rich, more than 2800 million tons of fresh water fish are produced annually, silver carps, grass carps, bighead carps and carps are taken as main materials, the silver carps are cultured by more than 70%, but the current market supply is relatively surplus, the demand of people is not vigorous, the fresh water fish is not deeply processed, the culture cost is increased, the fish price is relatively lowered, and therefore the deep processing is inevitable.
Silver carp is one of the main freshwater fish species, has tender meat quality, is rich in protein, amino acid, fat, saccharide, omega 3, vitamin A, vitamin D, vitamin B, calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid, and can be utilized by organisms; the specific nutrients contained are as follows: the silver carp has high nutritive value, the protein content is about 15-20%, the fat content is not high and is only 1-10%, the protein is easy to digest and absorb by human body, and the utilization rate is as high as more than 95%; has high nutrient content, and has the advantages of rapid growth, high yield, low cost, and easy availability, and is suitable for deep processing.
The protein peptide is a bioactive protein polypeptide substance, has a molecular weight between amino acids and proteins, generally consists of 2-10 amino acids, mainly comprises dipeptide and tripeptide, is a product of autocrine and paracrine of liver, kidney and spleen cells in a human body, has very important biological significance, has the effects of promoting growth, promoting cell differentiation and wound repair, and has the effects of reducing blood sugar, reducing blood fat, relaxing blood vessels and promoting anabolism of bones to keep normal structural functions of the proteins.
Chinese patent CN103289875A provides a preparation method of a freshwater fish protein peptide wine, which is characterized in that base wine or other liqueurs and freshwater fish protein peptide are prepared into raw materials according to the mass ratio of 0.1-20%, and then the raw materials are subjected to microfiltration clarification to prepare the freshwater fish protein peptide wine or other liqueurs containing the freshwater fish protein peptide. The protein of the invention can not be completely digested without any treatment before enzymolysis, and the generated protein peptide is not small molecular peptide, so that the protein can not be completely absorbed by human body and the quality of the protein can not be guaranteed.
Disclosure of Invention
The invention aims to solve the problems and provides a preparation method of a freshwater fish protein peptide.
In order to realize the purpose, the invention adopts the technical scheme that:
a preparation method of silver carp protein peptide comprises the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice and phosphoric acid, stirring, filtering, adding water according to the weight ratio of fish water of 1:2, and mashing with a pounder to obtain a mash;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, and adding alkaline protease to prepare an zymolyte;
step 3, second enzymolysis: adding flavourzyme into the zymolyte obtained in the step 2 for secondary enzymolysis to obtain zymolyte;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 85-90 ℃, and maintaining for 10-15 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 3-4.5, separating fat by high-speed centrifugation at the centrifugation speed of 4500-;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (3) carrying out spray drying on the silver carp protein peptide mixed solution subjected to decoloration and deodorization in the step (7) at the temperature of 140-150 ℃ to obtain silver carp protein peptide powder which is mainly micromolecule peptides of dipeptide and tripeptide.
And (2) adding lemon juice accounting for 3-5% of the weight of the fish and phosphoric acid accounting for 2-6% of the weight of the fish in the step 1, uniformly stirring, and soaking for 2-5 hours.
The enzymolysis conditions in the step 2 are as follows: adjusting pH value to 8.5-9 with 0.1-1mol/L sodium hydroxide solution, and pressurizing to 10-30MPa in a reaction tank.
The dosage of the alkaline protease added in the step 2 is 0.1-0.15% of the weight of the fish.
In the step 2, the activity of the alkaline protease is 20 ten thousand U/g, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 6-8 h.
The enzymolysis conditions in the step 3 are as follows: adjusting pH value to 7-7.5 with 1-2mol/L diluted hydrochloric acid solution, and pressurizing to 10-30MPa in a reaction tank.
The amount of the flavor protease added in the step 3 is 0.1-0.2% of the weight of the fish.
In the step 3, the activity of the flavor protease is 10 ten thousand U/g, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 6-8 h.
The invention has the beneficial effects that: (1) the silver carp used as the raw material is a low-value freshwater fish, so that the yield is high, the source is rich, the price is low, and the production cost is reduced;
(2) the lemon juice and the phosphoric acid are added for soaking, so that the extraction rate of the silver carp protein peptide can be improved, the purity and the quality of the silver carp protein peptide can be improved, the structure of the protein is changed through acid treatment, the original hydrogen bonds are destroyed, more peptide bonds are exposed outside, the enzyme digestion accuracy is improved, and good conditions are provided for the subsequent enzymolysis of the silver carp protein peptide into small molecular peptides;
(3) the alkaline protease is a proteolytic enzyme prepared by deep fermentation, extraction and refinement of bacillus licheniformis bred by mutagenesis of bacterial protoplasts, the main enzyme component of the alkaline protease is bacillus licheniformis protease which is serine type endoprotease and can hydrolyze protein molecular peptide chains to generate polypeptide or amino acid, and the alkaline protease has strong capability of decomposing protein; the flavor protease in the step 4 is a compound flavor protease which is prepared by purifying and compounding aspergillus oryzae fermentation, contains two activities of endoprotease and exopeptidase, can be used for removing bitter peptide chains of products with low hydrolysis degree, can also be used for completely hydrolyzing protein, and can improve the flavor of hydrolysate; the two proteases are cooperated with each other, so that the extraction rate of the protein peptide is better improved, complete enzyme digestion can be achieved in the enzymolysis process, and a protein peptide solution with the purity of more than or equal to 96% is obtained through high-speed centrifugal degreasing, purification and concentration, so that the quality of the prepared micromolecule protein peptide powder is improved; and the protein structure is stretched and loosened by pressurization treatment during the enzymolysis in the steps 2 and 3, so that more sites are exposed, and the enzymolysis reaction is easy to carry out; the myofibrillar protein is one of the main components of the silver carp protein, has excellent functional characteristics, and a plurality of processing characteristics are closely related to the characteristics, the structure of the myofibrillar protein is changed by pressure treatment, and the properties and the functions of protein peptide are further changed, as can be seen from table 1, the DPPH clearance rate is up to 85.5 percent by measuring the DPPH free radical scavenging capacity, which indicates that the pressure treatment, alkaline protease and flavourzyme act together in a synergistic way, the antioxidant activity of the protein peptide is greatly improved, and the protein peptide has a certain utilization value for developing functional food or medicine with the function of reducing blood pressure;
(5) adding alkali into the separated silver carp protein peptide mixed solution to neutralize the pH to 6 in the step 6 so as to protect the protein peptide from weak acidity and facilitate the absorption of a human body; in the step 8, the active carbon and the perlite are used for filtering and adsorbing, so that the fishy smell can be effectively removed, and the quality of the protein peptide is improved;
(6) the process flow is relatively simple, the raw materials are easily available, the temperature rise inactivation and the temperature reduction are not needed after the first step of enzymolysis, the process is simplified, and the method is suitable for large-scale industrial production; the prepared silver carp protein peptide is a pure natural nutrient substance, has a relative molecular mass below 3000Da, is low-molecular-weight polypeptide, is very easy to absorb by a human body, contains 8 necessary amino acids required by the human body, can maintain the health of the human body, can promote growth and development, and is a high-grade nutrient food and a health-care food.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is given with reference to table 1 and the specific examples, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
Example 1:
a preparation method of silver carp protein peptide comprises the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice accounting for 3% of the weight of the silver carps and phosphoric acid accounting for 2% of the weight of the silver carps, uniformly stirring, soaking for 2 hours, filtering, adding water according to the weight ratio of the silver carps to the water of 1:2, and mashing by a pounder to obtain a mashed material;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, adjusting the pH value to 8.5 by using 0.1mol/L sodium hydroxide solution, pressurizing to 10MPa in the reaction tank, adding alkaline protease to prepare an enzymolysis product, wherein the dosage of the alkaline protease is 0.1% of the weight of the fish; the activity of the alkaline protease is 20 ten thousand U/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 6 hours;
step 3, second enzymolysis: adjusting the pH value of the zymolyte obtained in the step 2 to 7 by using 1mol/L diluted hydrochloric acid solution, pressurizing to 10MPa in a reaction tank, adding flavourzyme for second enzymolysis to obtain the zymolyte, wherein the amount of the added flavourzyme is 0.1 percent of the weight of the fish; the activity of the flavourzyme is 10 ten thousand U/g, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 6 hours;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 85 ℃, and maintaining for 10 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 3, separating fat by high-speed centrifugation at the centrifugation speed of 4500r/min, and adding alkali into the separated silver carp protein peptide mixed liquor to neutralize the pH value to 6;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (4) carrying out spray drying on the silver carp protein peptide mixed liquor subjected to decoloration and deodorization in the step (7) at 140 ℃ to obtain silver carp protein peptide powder which mainly contains dipeptide and tripeptide micromolecule peptides.
Example 2
A preparation method of silver carp protein peptide comprises the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice accounting for 5% of the weight of the silver carps and phosphoric acid accounting for 6% of the weight of the silver carps, uniformly stirring, soaking for 5 hours, filtering, adding water according to the weight ratio of the silver carps to the water of 1:2, and mashing by a pounder to obtain a mashed material;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, adjusting the pH value to 9 by using 1mol/L sodium hydroxide solution, pressurizing to 30MPa in the reaction tank, adding alkaline protease to prepare an enzymolysis product, wherein the dosage of the alkaline protease is 0.15% of the weight of the fish; the activity of the alkaline protease is 20 ten thousand U/g, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 8 hours;
step 3, second enzymolysis: adjusting the pH value of the zymolyte obtained in the step 2 to 7.5 by using 2mol/L diluted hydrochloric acid solution, pressurizing to 30MPa in a reaction tank, adding flavourzyme for second enzymolysis to obtain the zymolyte, wherein the amount of the added flavourzyme is 0.2 percent of the weight of the fish; the activity of the flavourzyme is 10 ten thousand U/g, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 8 hours;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 90 ℃, and maintaining for 15 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 4.5, separating fat by high-speed centrifugation at the centrifugation speed of 5000r/min, and adding alkali into the separated silver carp protein peptide mixed liquor to neutralize the pH value to 6.5;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (4) carrying out spray drying on the silver carp protein peptide mixed liquor subjected to decoloration and deodorization in the step (7) at 150 ℃ to obtain silver carp protein peptide powder which mainly contains dipeptide and tripeptide small molecular peptides.
Example 3
A preparation method of silver carp protein peptide comprises the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice accounting for 4% of the weight of the silver carps and 3% of phosphoric acid, stirring uniformly, soaking for 3h, filtering, adding water according to the weight ratio of 1:2 of fish water, and mashing with a pounder to obtain a mashed material;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, adjusting the pH value to 8.6 by using 0.5mol/L sodium hydroxide solution, pressurizing to 20MPa in the reaction tank, adding alkaline protease to prepare an enzymolysis product, wherein the dosage of the alkaline protease is 0.12% of the weight of the fish; the activity of the alkaline protease is 20 ten thousand U/g, the enzymolysis temperature is 53 ℃, and the enzymolysis time is 7 hours;
step 3, second enzymolysis: adjusting the pH value of the zymolyte obtained in the step 2 to 7.3 by using 1mol/L diluted hydrochloric acid solution, pressurizing to 20MPa in a reaction tank, adding flavourzyme for second enzymolysis to obtain the zymolyte, wherein the amount of the added flavourzyme is 0.15 percent of the weight of the fish; the activity of the flavourzyme is 10 ten thousand U/g, the enzymolysis temperature is 52 ℃, and the enzymolysis time is 7 hours;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 88 ℃, and maintaining for 13 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 4, separating fat by high-speed centrifugation at the speed of 4800r/min, and adding alkali into the separated silver carp protein peptide mixed liquor to neutralize the pH value to 6.2;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (4) carrying out spray drying on the silver carp protein peptide mixed liquor after decoloration and deodorization in the step (7) at 145 ℃ to obtain silver carp protein peptide powder which mainly contains dipeptide and tripeptide micromolecule peptides.
Example 4
A preparation method of silver carp protein peptide comprises the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice accounting for 4% of the weight of the silver carps and phosphoric acid accounting for 5% of the weight of the silver carps, uniformly stirring, soaking for 4 hours, filtering, adding water according to the weight ratio of the silver carps to the water of 1:2, and mashing by a pounder to obtain a mashed material;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, adjusting the pH value to 9 by using 1mol/L sodium hydroxide solution, pressurizing to 15MPa in the reaction tank, adding alkaline protease to prepare an enzymolysis product, wherein the dosage of the alkaline protease is 0.1% of the weight of the fish; the activity of the alkaline protease is 20 ten thousand U/g, the enzymolysis temperature is 54 ℃, and the enzymolysis time is 8 hours;
step 3, second enzymolysis: adjusting the pH value of the zymolyte obtained in the step 2 to 7 by using 2mol/L diluted hydrochloric acid solution, pressurizing to 30MPa in a reaction tank, adding flavourzyme for second enzymolysis to obtain the zymolyte, wherein the amount of the added flavourzyme is 0.2 percent of the weight of the fish; the activity of the flavourzyme is 10 ten thousand U/g, the enzymolysis temperature is 53 ℃, and the enzymolysis time is 7 hours;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 86 ℃, and maintaining for 13 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 3.5, separating fat by high-speed centrifugation at the centrifugation speed of 4500r/min, and adding alkali into the separated silver carp protein peptide mixed liquor to neutralize the pH value to 6.5;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (4) carrying out spray drying on the silver carp protein peptide mixed liquor subjected to decoloration and deodorization in the step (7) at 150 ℃ to obtain silver carp protein peptide powder which mainly contains dipeptide and tripeptide small molecular peptides.
Determination of DPPH radical scavenging Capacity:
weighing 20mg DPPH, dissolving with 95% ethanol, diluting to constant volume of 20mL, collecting equal volume of hydrolysate and 2 × 10-4Adding mol/LDPPH solution into test tube, shaking, measuring absorbance A at 517nm after 30min with 95% ethanol as referenceiSimultaneous determination of 2X 10-4Absorbance A of mixture of mol/LDPPH solution and 95% ethanol of equal volumecAnd the absorbance A of the mixed solution of the hydrolysate and the equal volume of 95 percent ethanolj. DPPH clearance calculation formula: k (%) = [1- (a)i-Aj）/Ac]×100%。
TABLE 1 DPPH clearance for various examples
As can be seen from the table 1, the silver carp protein peptide prepared by the method has high DPPH (dipeptidyl peptidase) clearance rate, and shows that the silver carp protein peptide has good antioxidant activity, can delay the body degeneration speed, prevent skin aging and prevent common diseases such as cardiovascular diseases, senile dementia and diabetes.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (6)
1. A preparation method of silver carp protein peptide is characterized by comprising the following steps:
step 1, preparation: removing gills and viscera of silver carps, cleaning, adding lemon juice and phosphoric acid, stirring, filtering, adding water according to the weight ratio of fish water of 1:2, and mashing with a pounder to obtain a mash; adding lemon juice accounting for 3-5% of the weight of the fish and phosphoric acid accounting for 2-6% of the weight of the fish, uniformly stirring, and soaking for 2-5 hours;
step 2, first enzymolysis: putting the smashed material prepared in the step 1 into an enzymolysis reaction tank, and adding alkaline protease to prepare an enzymolysis product, wherein the enzymolysis conditions are as follows: adjusting pH value to 8.5-9 with 0.1-1mol/L sodium hydroxide solution, and pressurizing to 10-30MPa in a reaction tank;
step 3, second enzymolysis: adding flavourzyme into the zymolyte obtained in the step 2 for secondary enzymolysis to obtain zymolyte;
and 4, inactivation: heating the zymolyte prepared in the step 3 to 85-90 ℃, and maintaining for 10-15 min;
step 5, filtering to remove coarse slag: filtering the zymolyte inactivated in the step 4 on a 60-mesh filter screen, removing coarse residues and leaving supernatant;
step 6, high-speed centrifugal degreasing: adding hydrochloric acid into the supernatant obtained in the step 5 to adjust the pH value to 3-4.5, separating fat by high-speed centrifugation at the centrifugation speed of 4500-;
step 7, decoloring and deodorizing: putting the silver carp protein peptide mixed solution obtained in the step 6 into a decoloring tank, and filtering, decoloring and deodorizing, wherein a decoloring agent is obtained by mixing and stirring activated carbon and perlite filter materials in a ratio of 1: 1;
and 8, drying: and (3) carrying out spray drying on the silver carp protein peptide mixed solution subjected to decoloration and deodorization in the step (7) at the temperature of 140-150 ℃ to obtain silver carp protein peptide powder which is mainly micromolecule peptides of dipeptide and tripeptide.
2. The method for preparing a silver carp protein peptide according to claim 1, wherein the amount of the alkaline protease added in the step 2 is 0.1-0.15% of the weight of the fish.
3. The method for preparing silver carp protein peptide according to claim 1, wherein the activity of alkaline protease in step 2 is 20 ten thousand U/g, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 6-8 h.
4. The method for preparing silver carp protein peptide according to claim 1, wherein the enzymolysis in step 3 is performed under the following conditions: adjusting pH value to 7-7.5 with 1-2mol/L diluted hydrochloric acid solution, and pressurizing to 10-30MPa in a reaction tank.
5. The method for preparing silver carp protein peptide according to claim 1, wherein the amount of the flavourzyme added in the step 3 is 0.1-0.2% of the weight of the fish.
6. The method for preparing silver carp protein peptide according to claim 1, wherein the activity of the flavourzyme in step 3 is 10 ten thousand U/g, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 6-8 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563904.XA CN109439716B (en) | 2018-12-20 | 2018-12-20 | Preparation method of silver carp protein peptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563904.XA CN109439716B (en) | 2018-12-20 | 2018-12-20 | Preparation method of silver carp protein peptide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109439716A CN109439716A (en) | 2019-03-08 |
| CN109439716B true CN109439716B (en) | 2021-06-29 |
Family
ID=65560467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811563904.XA Active CN109439716B (en) | 2018-12-20 | 2018-12-20 | Preparation method of silver carp protein peptide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109439716B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892937A (en) * | 2019-07-13 | 2020-03-20 | 德州蓝力生物技术有限公司 | Soybean peptide powder and production process thereof |
| CN114874290B (en) * | 2022-06-27 | 2023-08-15 | 华中农业大学 | Silver carp steak antioxidant peptide and its separation method, silver carp steak antioxidant peptide chewable tablet |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177656A (en) * | 2017-06-05 | 2017-09-19 | 深圳知本康业有限公司 | A kind of loach fish protein polypeptide and its application |
| CN108624644A (en) * | 2018-04-28 | 2018-10-09 | 金华市铁骑士生物科技有限公司 | A kind of squid active peptides |
-
2018
- 2018-12-20 CN CN201811563904.XA patent/CN109439716B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177656A (en) * | 2017-06-05 | 2017-09-19 | 深圳知本康业有限公司 | A kind of loach fish protein polypeptide and its application |
| CN108624644A (en) * | 2018-04-28 | 2018-10-09 | 金华市铁骑士生物科技有限公司 | A kind of squid active peptides |
Non-Patent Citations (2)
| Title |
|---|
| Antioxidative Efficacy of Alkali-Treated Tilapia Protein Hydrolysates: A Comparative Study of Five Enzymes;SIVAKUMAR RAGHAVAN AND HORDUR G. KRISTINSSON;《J. Agric. Food Chem》;20081231;1434–1441 * |
| 鳝鱼皮胶原蛋白肽的制备及其抗氧化性能的研究;聂凌鸿等;《中国食品添加剂》;20171130;113-119 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109439716A (en) | 2019-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102318724B (en) | Production method of acid soybean peptide protein | |
| JPH07213252A (en) | Food material enriched with gamma-amino acid and production of gamma-amino acid | |
| CN109845876A (en) | Highly purified soybean oligopeptide and preparation method and application with unique solubility for high energy | |
| CN108796017A (en) | Ox bone peptide and its enzymatic extraction method | |
| CN111944866B (en) | Method for preparing small molecular collagen peptide of yak leather by continuous rotary steaming desolventizing double enzymolysis | |
| CN110178964A (en) | The preparation process of sturgeon protein peptides | |
| CN102978268A (en) | Method for preparing egg albumin polypeptide from egg albumin powder by enzymic method | |
| CN107365824A (en) | A kind of preparation method for hydrolyzing Isin glue collagen Gly-His-Lys | |
| CN107495285B (en) | A kind of shrimp flavor cooking wine and preparation method thereof | |
| CN109371092A (en) | A kind of preparation method of collagen peptide | |
| CN110128530A (en) | The technique for extracting collagen using sturgeon raw material | |
| CN109439716B (en) | Preparation method of silver carp protein peptide | |
| CN111893156A (en) | Preparation method of refined yak bone collagen peptide | |
| CN107319093A (en) | A kind of processing method for digesting fish soluble slurry protein powder | |
| CN111642730A (en) | Soy sauce residue cyclic elution utilization method, product and equipment | |
| CN101984854B (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN111202246A (en) | Soybean oligopeptide powder and preparation method thereof | |
| CN109576331B (en) | Extraction method of wheat germ peptide | |
| WO2020224058A1 (en) | Industrialized production method for preparing oyster peptide by means of enzymatic method | |
| CN114621992B (en) | Preparation method of quinoa antioxidant polypeptide | |
| CN102277403B (en) | Production technology of yellow wine lees proteins by enzymatic extraction | |
| CN114317657B (en) | Fishbone peptide and preparation method and application thereof | |
| CN112680493A (en) | Method for extracting macromolecular collagen peptide by fish scale enzymolysis | |
| CN111424067B (en) | Method for extracting low-component sea cucumber bioactive peptide | |
| JPH08280394A (en) | Production of gamma-aminobutyric acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |