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Technique for extracting anti-oxidant from low value sea water fish and leftover protein

An antioxidant and seawater fish technology, applied in the biological field, can solve the problems of carcinogenesis, achieve low production cost, significant anti-oxidative biological activity, realize high-value development and high utilization effect

Inactive Publication Date: 2008-08-06
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although artificially synthesized butylated hydroxytoluene (BHT), butyl hydroxyanisole (BHA) and propyl gallate (PG) have good free radical scavenging effects, recent studies have shown that they have carcinogenic effects

Method used

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  • Technique for extracting anti-oxidant from low value sea water fish and leftover protein

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) The raw materials used are fresh low-value sea fish and their processed skin, bone, viscera and other leftovers as raw materials;

[0021] (2) Pre-treatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 2, that is, 1 part by weight of raw materials is added to 2 parts by weight of water, and ground into a meat slurry;

[0022] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to be 5, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1:1 of activity, and control the enzyme amount to 600 IU. Limited hydrolysis for 2 hours at a temperature of 40-60°C. Heat the hydrolyzate to 90°C and keep it for 15 minutes to kill the enzyme activity;

[0023] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membran...

Embodiment 2

[0028] (1) The raw materials used are fresh low-value sea fish and their processed skin, bone, viscera and other leftovers as raw materials;

[0029] (2) Pre-treatment: After the raw materials are washed, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 3, that is, 1 part by weight of raw materials is added to 3 parts by weight of water, and ground into a meat slurry;

[0030] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to be 6, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1:1 of activity, and control the enzyme amount to 1500 IU. Limited hydrolysis at 50°C for 3 hours. Heat the hydrolyzate to 95°C and keep it for 15 minutes to kill the enzyme activity;

[0031] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size of 0.3 μ...

Embodiment 3

[0035] (1) The raw materials used are fresh low-value sea fish and their processed skin, bone, viscera and other leftovers as raw materials;

[0036] (2) Pre-treatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 4, that is, 1 part by weight of raw materials is added to 4 parts by weight of raw materials, and ground into a meat slurry;

[0037] (3) Compound enzyme hydrolysis: adjust the pH of the meat pulp to be 7, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1:1 of activity, and control the enzyme amount to 2400 IU. Limited hydrolysis at 60°C for 3 hours. Heat the hydrolyzate to 100°C and keep it for 15 minutes to kill the enzyme activity;

[0038] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size ...

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Abstract

The invention discloses a technology for extracting antioxidant from the protein of low value marine fishes and the scraps thereof after processing. The materials, low value marine fishes and the scraps thereof after processing, are added with water with a weight 2 to 4 times of the materials and are ground into a meat pulp with a pH value regulated to 5 to 7; pawpaw protease and flavorzyme in a ratio of 1 : 1 is added hydrolyzed and enzyme quantity is controlled between 600 to 2,400 IU; the enzymolysis liquid is filtered and the pH value of the obtained ultrafiltration hydrolysate is regulated to 6 to 8; the regulated ultrafiltration hydrolysate is continuously stirred; 1 portion of ferrous chloride or calcium chloride with a concentration of 1 to 4 percent are added in 50 portions of ultrafiltration hydrolysate according to a weight / volume proportion and then the mixed solution is chelated, centrifuged to obtain sedimentation A; absolute alcohol is added in the filtrate until the concentration is 50 to 60 percent and the obtained filtrate is silenced and centrifuged to obtain sedimentation B; alcohol is added in the filtrate until the final concentration is 80 percent and the obtained filtrate is silenced and centrifuged to obtain sedimentation C; the sedimentations A, B and C are dried in vacuum so as to obtain antimicrobial; the antioxidant activity of the antimicrobial reaches 57.1 to 94.4 percent of that of Vitamine E; besides, the antimicrobial can be used in foods industry and relevant industry.

Description

technical field [0001] The invention relates to a technology for extracting antioxidants from low-value marine fish and processed head, skin, bone, viscera and other leftover proteins, belonging to the field of biotechnology. technical background [0002] As we all know, a food additive used to prevent or delay the oxidative deterioration of food ingredients is called an antioxidant. The oxidative deterioration of food is mainly manifested in rancidity of oil and fat-rich foods, fading of food, browning, and vitamin destruction. For the human body, active oxygen free radicals have a greater damage effect on the body, causing protein damage, enzyme inactivation, lipid peroxidation, aging, tumors, cardiovascular diseases, etc. Although artificially synthesized butylated hydroxytoluene (BHT), butyl hydroxyanisole (BHA) and propyl gallate (PG) have good free radical scavenging effects, recent studies have shown that they have carcinogenic effects . Therefore, it is of great si...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L1/327A23J3/04A23J3/34A23L17/20
Inventor 邓尚贵谢超
Owner ZHEJIANG OCEAN UNIV
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