Method for preparing fish skin and scale collagen peptide

A technology of fish scale collagen and fish skin, which is applied in the field of food biology, can solve the problems of low peptide content, low yield, and high cost of enzyme preparations, and achieve the effects of low enzyme preparation costs, reduced production costs, and good adsorption

Active Publication Date: 2010-05-19
广东华肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this production method has high cost of enzyme preparation, low yield, high ash content, certain bitterness and fishy smell, and the content of peptides with a molecular weight lower than 3KDa in the enzymatic hydrolysis product is not high

Method used

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  • Method for preparing fish skin and scale collagen peptide
  • Method for preparing fish skin and scale collagen peptide
  • Method for preparing fish skin and scale collagen peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) High-temperature extraction of fish skin and scales; mix tilapia skin and scales 1:1, wash and remove impurities, add 4 times of pure water, extract with hot water at 121°C for 60 minutes, cool to 55°C to obtain fish skin and scales Extraction solution;

[0022] (2) Heat preservation enzymolysis; mix 1% alkaline protease with fish skin and scale extract, and enzymolyze at 55°C for 10 hours;

[0023] (3) Separation; after enzymatic hydrolysis, inactivate the enzyme at 95°C for 30 minutes, cool to 60°C, filter to remove insoluble residues, and obtain crude enzymatic hydrolyzate;

[0024] (4) Eliminate macromolecular proteins: use an ultrafiltration membrane with a molecular weight of 100KDa to perform ultrafiltration on the crude enzymatic hydrolysis solution, and take the permeate to obtain a refined solution;

[0025] (5) Drying: vacuum-concentrate the refined solution until the solid content reaches 30%, and spray-dry to obtain the finished collagen peptide powder...

Embodiment 2

[0027] (1) koji making; with wheat bran as raw material, after the twin-screw extrusion process of screw speed 150r / min, die head temperature 180 ℃, feeding speed 25kg / h, add water to make the moisture content of wheat bran reach 50%, sterilized at 121°C for 10 minutes, inoculated with Aspergillus oryzae, and made koji at 37°C and humidity 95% for 2 days to obtain bran koji;

[0028] (2) High-temperature extraction of fish skin and scales; mix tilapia skin and scales 1:1, wash and remove impurities, add 4 times of pure water, extract with hot water at 121°C for 60 minutes, cool to 55°C to obtain fish skin and scales Extraction solution;

[0029] (3) Insulation enzymolysis; the bran koji with 5% (w / w) weight of the fish skin and scale extract was mixed with the fish skin and scale extract, and enzymatically hydrolyzed at 55° C. for 10 h;

[0030] (4) Separation; after enzymatic hydrolysis, inactivate the enzyme at 95°C for 30 minutes, cool to 60°C, filter to remove insoluble r...

Embodiment 3

[0034] (1) koji making; with wheat bran as raw material, after the twin-screw extrusion process of screw speed 200r / min, die head temperature 150 ℃, feeding speed 20kg / h, add water to make the moisture content of wheat bran reach 45%, sterilized at 111°C for 20 minutes, inoculated with Aspergillus oryzae, koji-making at 25°C and humidity 60% for 3 days to obtain bran koji;

[0035] (2) High-temperature extraction of fish skin and scales; mix tilapia skin and scales 1:1, wash and remove impurities, add 8 times of pure water, extract with hot water at 100°C for 90 minutes, cool to 45°C to obtain fish skin and scales Extraction solution;

[0036] (3) Insulation enzymolysis; mix bran koji with 8% (w / w) weight of fish skin and scale extracts and fish skin and scale extracts, and enzymolyze at 55° C. for 10 h;

[0037] (4) Separation; after enzymatic hydrolysis, inactivate the enzyme at 85°C for 30 minutes, cool to 50°C, filter to remove insoluble residues, and obtain crude enzymat...

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Abstract

The invention discloses a method for preparing a fish skin and scale collagen peptide, which comprises: (1) starter propagation; (2) high temperature skin and scale collagen peptide extraction; (3) heat preservation and enzymolysis; (4) separation; (5) high molecular weight protein removal; and (6) spray drying to obtain finished powder product of the fish skin and scale collagen peptide. The method can obviously reduce collagen peptide production cost; and the obtained collagen peptide is white and odorless powder containing less than 0.6 percent of ash content and more than 95 percent of peptide segments with a molecular weight of less than 3,000Da. The collagen peptide is free from fishy smell and odors.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for preparing collagen peptides by hydrolyzing fish skin and scales with Aspergillus oryzae protease. Background technique [0002] Collagen peptide is a hydrolyzed product of collagen, with low molecular weight, easy absorption, low viscosity and other physical properties. It is closely related to cell proliferation, differentiation, exercise, immunity, joint lubrication, wound healing, etc., and has strong biological activity. Due to the special functions of collagen peptides, its extracts have been widely used in industrial fields such as medicine, food, daily chemical industry, and biosynthesis. At present, the raw materials for the production of collagen products are basically the skin and bones of terrestrial animals such as pigs and cattle. Due to the deterioration of the living environment of terrestrial animals and the occurrence of mad cow disease and other ep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12R1/69
Inventor 赵谋明崔春赵强忠肖如武陈文芬
Owner 广东华肽生物科技有限公司
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