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Method for preparation of spirulina polypeptide

A technology of spirulina polypeptide and spirulina, which is applied in food preparation, microbial/single-cell algae protein processing, food science, etc., can solve the problems of poor taste, heavy spirulina, and insufficient application value, etc. Achieve the effect of improving taste and getting rid of fishy smell

Inactive Publication Date: 2008-01-02
武汉天天好生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is following problem in these products that are directly processed by spirulina: one, spirulina itself has very heavy fishy smell, makes these products that are directly processed also have very strong fishy smell inevitably, causes taking taste worse
Therefore, although the nutritional value of spirulina is very high, its real application value has not been fully reflected at present.

Method used

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  • Method for preparation of spirulina polypeptide
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Examples

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Embodiment 1

[0018] The preparation method of Spirulina polypeptide of the present invention, comprises the following steps successively:

[0019] 1) Solution preparation: Take 1 kg of spirulina dry powder at a ratio of 80:1 by weight of water to powder, put it into 80 kg of distilled water or purified water, stir evenly, and adjust its pH value to 7.5, prepared into spirulina aqueous solution.

[0020] 2) Deodorization treatment: Add neutral protease accounting for 2% of spirulina dry powder weight in the spirulina aqueous solution, keep stirring, keep warm in a water bath at 50°C for 3 hours, then add 4% of spirulina dry powder weight β-ring dextrin, continue to stir, and keep warm in a water bath at 60°C for 2 hours to obtain a deodorizing solution for spirulina.

[0021] 3) Cell wall breaking: freeze the spirulina deodorizing solution in a -60°C refrigerator for 3 hours, then place it in warm water at 60°C to thaw, repeat the freezing and thawing operation 4 times, and use the spiruli...

Embodiment 2

[0026] The preparation method of Spirulina polypeptide of the present invention, comprises the following steps successively:

[0027] 1) Solution preparation: Take 1 kg of spirulina dry powder in a ratio of 70:1 by weight to water powder, put it into 70 kg of distilled water, stir evenly, adjust its pH value to 7.0, and prepare an aqueous solution of spirulina.

[0028] 2) Deodorization treatment: add neutral protease accounting for 1.5% of spirulina dry powder weight in the spirulina aqueous solution, keep stirring, keep warm in a water bath at 55°C for 2.5h, then add 3.5% of spirulina dry powder weight β- Cyclodextrin, continue to stir, and keep warm in a water bath at 65°C for 2 hours to obtain a deodorizing solution for spirulina.

[0029] 3) Cell wall breaking: freeze the Spirulina deodorizing solution in a refrigerator at -65°C for 3 hours, then place it in warm water at 55°C to melt, repeat the freezing and thawing operation 5 times, and obtain the Spirulina cell wall b...

Embodiment 3

[0034] The preparation method of Spirulina polypeptide of the present invention, comprises the following steps successively:

[0035] 1) Solution preparation: Take 1 kg of spirulina dry powder in a ratio of 50:1 by weight to water powder, put it into 50 kg of distilled water, stir evenly, adjust its pH value to 6.5, and prepare an aqueous solution of spirulina.

[0036] 2) Deodorization treatment: add neutral protease accounting for 1.0% of the weight of the dry powder of the spirulina into the aqueous solution of the spirulina, stir constantly, keep warm in a water bath at 40°C for 3 hours, then add 3.0% of the weight of the dry powder of the spirulina β-ring dextrin, continue to stir, and keep warm in a water bath at 50°C for 2 hours to obtain a deodorizing solution for spirulina.

[0037] 3) Cell wall breaking: put the spirulina deodorizing solution in a -50°C refrigerator and freeze it for 2 hours, then put it in warm water at 60°C to melt, repeat the freezing and thawing ...

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Abstract

The invention discloses a method for preparing spirulina polypeptide, which mainly solves problems of smelly spirulina product and bas absorption of spirulina molecular protein. The method comprises following steps: eliminating smell from spirulina dried powder with enzyme and physical treatment, breaking spirulina cell wall with super-low melting method to separate protein, and extracting spirulina polypeptide with biological enzyme engineering technique. The invention is characterized by preservation of spirulina nutrition, elimination of smell, direct absorption by human body, no side effect and effect of adjusting nutrition balance and physiological function.

Description

technical field [0001] The invention relates to deep processing technology of spirulina dry powder raw material, in particular to a preparation method of spirulina polypeptide. Background technique [0002] Spirulina is a multicellular filamentous microalgae whose protein content accounts for about 60-70% of its weight, which is the highest among all natural foods. Moreover, its protein composition is reasonable, rich in eight essential amino acids, similar to the "model protein" recommended by FAO / WHO. Because spirulina is an excellent source of protein, biotechnologists have started to research and develop spirulina since the 1970s, and now a series of spirulina products mainly in tablet or capsule preparation have been formed. But there is following problem in these products that are directly processed by spirulina: one, spirulina itself has very heavy fishy smell, makes these products that are directly processed also have very strong fishy smell inevitably, causes takin...

Claims

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Application Information

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IPC IPC(8): A23J3/20A23L1/337A23L1/28A23L1/305A23L33/105A23L33/18
Inventor 陈栋梁莫朝晖戴鑫杰
Owner 武汉天天好生物制品有限公司
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