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Mussel protein product and its production process

A technology of triangular sailfish and protein, which is applied in the field of shellfish animal protein isolate products and its preparation, can solve the problems of practical application limitations, applicability impact, cumbersome operation, etc., and achieve good digestion and absorption rate, low cost, and high protein content Effect

Inactive Publication Date: 2007-11-07
SHANGHAI FISHERIES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the recovery and utilization of protein in the waste of the three-sided sail mussel after pearling is still in its infancy in China. There are only reports of some scholars using papain to hydrolyze the protein in the waste of the three-sided sail mussel to prepare a protein hydrolyzate. The solution has a bitter and fishy taste, which limits its practical application
Although some scholars have also studied how to improve the bad flavor of the enzymatic solution, the reported method of removing fishy smell and bitterness is only in the experiment, not mature enough, and the operation is cumbersome and the cost increases, which affects its applicability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Raw materials

[0023] Every year around November is the best season for pearl harvesting. At this time, the pearl-growing S. sailus is about 4 to 5 years old. The pearls have been matured. Collect them and wash them with distilled water.

[0024] 2. Homogenization

[0025] Put the cleaned jellyfish mollusc raw material into a tissue masher and mash it at 20-35° C., perform homogenization treatment, and stir to make the solution uniform.

[0026] 3. Alkali soluble

[0027] After adding water to the soft part of the triangular sail clam, adjust the pH of the solution to 11-12 with a food-grade NaOH aqueous solution with a weight concentration of about 10%, and stir and extract for more than 1 hour at a temperature of 20°C to dissolve water-soluble and alkali-soluble proteins. .

[0028] 4. Soluble protein recovery

[0029] After the protein is fully dissolved, the solution is centrifuged (rotating speed is 3000-6000rpm / min, and the centrifugation time is 5-20min)...

Embodiment 2

[0038] The raw material of the soft shell clam after pearling is cleaned with distilled water, and a certain amount is weighed. After crushing and homogenizing, add a dilute alkaline aqueous solution about 3 times the raw material, and then stir to make it fully mix with the raw material. The pH of the solution is adjusted to 8-11 with a food-grade NaOH aqueous solution having a concentration of about 15% by weight, and stirred and leached for more than 3 hours at a temperature of 30° C. to dissolve water-soluble and alkali-soluble proteins. In order to separate the soluble protein, the solution is centrifuged at a speed of 4000-6000rpm / min, and the centrifugation time is 10-20min. The supernatant is the solution for dissolving water-soluble and alkali-soluble proteins. While stirring the supernatant, slowly add food-grade acetic acid aqueous solution with a concentration of 5% to 10%, so that the pH value of the solution is below 6, that is, more protein is precipitated, stop...

Embodiment 3

[0040] The raw material of the soft shell clam after pearling is cleaned with distilled water, and a certain amount is weighed. It is mashed and homogenized, and then about 7 times of the raw material is added in a dilute alkaline aqueous solution, and stirred to fully mix the raw material with it. The solution uses about 15% food grade Na 2 CO3 Adjust the pH of the aqueous solution to 11-13, and stir and extract for more than 2 hours at a temperature of about 10°C to dissolve water-soluble and alkali-soluble proteins. In order to separate the soluble protein, the solution is centrifuged at a speed of 4500-6000 rpm / min, and the centrifugation time is 10-20 min. The supernatant after centrifugation is the solution in which the soluble protein is dissolved. While stirring the supernatant, slowly add food-grade hydrochloric acid aqueous solution with a weight concentration of 5% to 10%, so that the pH value of the solution is below 6.2. If there is more protein precipitation, st...

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Abstract

The present invention belongs to the field of food technology, and is especially mussel protein product and its production process. The present invention provides one new type of protein product with the mussel clam as the side product of freshwater pearl shell as the main material and through alkali dissolution and acid precipitation. The production process includes leaching mussel clam in dilute alkali solution for 1-24 hr, centrifuging to obtain supernatant, regulating pH of the supernatant to isoelectric point to deposit protein, centrifuging separation to take precipitant, and drying to obtain mussel protein product. The mussel protein product is light yellow powder with protein content over 90 % and excellent functional characteristic, and may be used in food production.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically relates to a shellfish obtained by extracting and recovering its protein by using the by-products of the soft body of the freshwater pearl mollusk Hypophyllum sinensis as the main raw material by adopting the non-enzymatic dissolution method of "alkali-dissolving and acid-precipitating" Animal protein isolate products and methods for their preparation. Background technique [0002] Protein is the material basis of life and the main raw material of the food industry. With the development of the modern food industry, there is an urgent need for a large number of protein products with high nutritional value and excellent functional properties as raw materials or additive base materials for the food industry. Therefore, it is particularly important to vigorously develop protein intermediate materials with excellent properties to make up for the existing deficiencies. Hyriopsis cumingii...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 刘承初周海燕李应森李家乐
Owner SHANGHAI FISHERIES UNIV
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