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Method for extracting composite polypeptide liquid from mackerel bone

A technology of polypeptide liquid and fish bone, which is applied in the direction of fermentation, can solve the problems of garbage disposal, non-recycling, waste of resources, etc., and achieve the effect of high concentration of amino nitrogen, simple extraction process, and remarkable anti-fatigue effect

Inactive Publication Date: 2009-08-12
ZHEJIANG RES INST OF SPORTS SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wenzhou’s famous snack, Wenzhou Fish Ball, sometimes called Wenzhou Fish Noodle, is very popular in Wenzhou area. This fish ball is made of Qingzhan fish meat, and a large amount of Qingzhan fish bones produced every year are mostly used for processing and cheap fish meal feed , or be discarded as garbage and become non-recyclable garbage, resulting in a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of method for extracting compound polypeptide liquid from the fishbone of Qingzhan fish, comprises the following steps successively:

[0013] 1), pretreatment: take by weighing 30 grams of herring bones, wash them, mince them, and soak them in deionized water for 2 hours;

[0014] 2), enzymatic hydrolysis: remove the deionized water by filtering with linen cloth, add the above fish bones to 150 ml of water, add 0.225 g of Pangbo’s animal proteolytic enzyme, 0.075 g of neutral protease with an enzyme activity of 70,000, and adjust the pH 5.5, and then enzymatically hydrolyzed at 45°C for 3 hours;

[0015] 3) Enzyme inactivation: heat the above enzymolysis solution at 90°C for 30 minutes to inactivate the enzyme;

[0016] 4) Filtration: filter the above enzymolysis solution with linen cloth, centrifuge the filtrate at 2000rpm for 10min, purify the obtained supernatant through GPC gel, and then filter and sterilize it through a filter membrane with a ...

Embodiment 2

[0017] Embodiment 2: a kind of method for extracting compound polypeptide from the fish bone of Qingzhan fish, comprises the following steps successively:

[0018] 1), pretreatment: Weigh 30 grams of herring bones, wash them, mince them, and soak them in deionized water for 4 hours;

[0019] 2), enzymatic hydrolysis: remove the deionized water by filtering with linen cloth, add the above-mentioned fish bone to 300 ml of water, add 0.6 g of animal proteolytic enzyme from Pangbo Company, 0.3 g of neutral protease with an enzyme activity of 130,000, and adjust the pH 7.5, and then hydrolyzed at 50°C for 4.5 hours;

[0020] 3) Enzyme inactivation: heat the above enzymolysis solution at 100°C for 15 minutes to inactivate the enzyme;

[0021] 4) Filtration: filter the above enzymatic solution with linen cloth, centrifuge the filtrate at 4000rpm for 15min, purify the obtained supernatant through GPC gel, and then filter and sterilize it through a filter membrane with a pore size of ...

Embodiment 3

[0022] Embodiment 3: a kind of method for extracting compound polypeptide from the fish bone of Qingzhan fish, comprises the following steps in turn:

[0023] 1), pretreatment: Weigh 30 grams of herring bones, wash them, mince them, and soak them in deionized water for 3 hours;

[0024] 2), enzymatic hydrolysis: remove the deionized water by filtering with linen cloth, add the above-mentioned fish bones to 240 ml of water, add 0.375 g of Pangbo’s animal proteolytic enzyme, 1.125 g of neutral protease with an enzyme activity of 110,000, and adjust the pH 8.5, and then hydrolyzed at 70°C for 7 hours;

[0025] 3) Enzyme inactivation: heat the above enzymolysis solution at 95°C for 25 minutes to inactivate the enzyme;

[0026] 4) Filtration: filter the above enzymatic solution with linen cloth, centrifuge the filtrate at 3000rpm for 12min, purify the obtained supernatant through GPC gel, and then filter and sterilize it through a filter membrane with a pore size of 0.22μm to obta...

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PUM

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Abstract

The invention discloses a method for extracting compound polypeptide liquid from a fish bone of mackerel. The method comprises the following steps that: the fish bone of mackerel is cleaned, ground and soaked in deionized water; the deionized water is removed by filtering; in the weight ratio of the fish bone to water being 1:5 to 1:10, the fish bone is added with the water, the enzyme is added according to the 1 to 5 percent of the weight of the fish bone and the weight ratio of the animal albumen hydrolytic enzyme to the neutral proteinase being 3:1 to 1:3, the pH value is adjusted to be between 5.5 and 8.5, and the mixed solution is subjected to enzymolysis at a temperature of between 45 and 70 DEG C; the enzymolysis liquid is heated at a temperature of between 90 and 100 DEG C for deactivating the enzyme; and the enzymolysis liquid is filtered by linen, the obtained filtrate is centrifuged for 10 to 15min under a rotation speed of between 2,000 and 4,000rpm to obtain supernatant, and the supernatant is purified by GPC gel and subjected to sterilization filtration to obtain the compound polypeptide liquid, wherein the concentration of the amido state nitrogen is between 955.48mg.(100ml) and 1,169.32mg.(100ml). The method has the advantages of utilization of wastes, simple extraction process and higher concentration of the amido state nitrogen, and the animal tests show that the compound polypeptide liquid has obvious effect of resisting fatigue.

Description

technical field [0001] The invention relates to a method for extracting a compound polypeptide liquid, in particular to a method for extracting a compound polypeptide liquid from a medaka fish bone. Background technique [0002] As a low-value marine fish, medaka belongs to the pelagic return fish in the ocean. In recent years, the proportion of low-value small fish and shrimp in the catch has gradually increased. As a major marine resource city, Wenzhou City, Zhejiang Province is rich in marine resources, and herring is also a large proportion of low-value fish. Wenzhou’s famous snack, Wenzhou Fish Ball, sometimes called Wenzhou Fish Noodle, is very popular in Wenzhou area. This fish ball is made of Qingzhan fish meat, and a large amount of Qingzhan fish bones produced every year are mostly used for processing and cheap fish meal feed , or be discarded as garbage and become non-recyclable garbage, resulting in a great waste of resources. The economic value of these blue f...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 郭海英施佳慧张春
Owner ZHEJIANG RES INST OF SPORTS SCI
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