Method for preparing active polypeptide solution of fresh water fish protein

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

Inactive Publication Date: 2008-07-16
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] Choose fresh freshwater fish (such as grass carp), put them in 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 put each whole Squeeze the fish for 20 minutes to shed 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 ℃, natural pH (pH 6.5-7), add 3‰ animal protein complex enzyme to the surimi to hydrolyze it, about 1 hour later add 5‰ flavor enzyme to continue to hydrolyze the fish protein and After debittering, check the hydrolysis status after 4 hours to determine the end of the hydrolysis; heat the hydrolysate to 80°C and keep it for 15 minutes to make the enzyme inactive, and then use the heat to coarse filter to obtain the hydrolysis mother liquor; mix the hydrolysis mother liqu...

Embodiment 2

[0028] The main steps used are the same as in Example 1, but the amount of animal protein complex enzyme is 2‰, the time for hydrolysis is 80 minutes, the amount of flavor enzyme is 7‰, and the hydrolysis is checked 3 hours after the flavor enzyme is added Condition, 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 at 5‰, the hydrolysis time is 45 minutes, and the flavor enzyme is added at 3‰. Check the hydrolysis 5 hours after the flavor enzyme is added. Condition, 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 hydrolysate. Background technique [0002] Peptides are biologically active substances involved in a variety of cellular functions in organisms. Their molecular weight is mostly less than 6000 Daltons. They are a class of compounds whose molecular structure lies between amino acids and proteins. Polypeptide compounds are widely found in nature, and many of them have extremely strong activity and diversity. With the rapid development of molecular biology and biochemical technology, more and more polypeptide compounds from animals and plants have been isolated. Identify it. It has been discovered that more than one hundred active small peptides (oligopeptides), cyclic peptides, glycopeptides and other polypeptide compounds of animal and plant origin have strong biological activity. Traditional nutrition ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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