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Method for preparing mullet active peptide

A technology of active peptides and mullet, which is applied in fish protein components, food science, protein food components, etc., can solve the problems of unknown molecular weight range of free amino acids, etc., to promote wound healing, improve immunity, and easy to operate Effect

Inactive Publication Date: 2010-09-01
田颖刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the existing published patent technology is about the method for preparing hairtail polypeptide, abalone polypeptide and fish peptide nutrient solution by enzymatic hydrolysis of protease, such as: "Preparation Method of Hairtail Polypeptide" with application number 200710164544.1, "Abalone Polypeptide" with application number 200510068010.X Preparation method and application of polypeptide", application number 200810160160.7 "A preparation method of abalone active peptide", application number 03132519.X "fish peptide nutrient solution and method for producing fish peptide nutrient solution from freshwater fish by-products" , but the product obtained by the above method contains a large number of free amino acids and proteins and peptides with unknown molecular weight ranges

Method used

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  • Method for preparing mullet active peptide
  • Method for preparing mullet active peptide
  • Method for preparing mullet active peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 2 kilograms of mullet mullet, which were harvested, dissected, viscerally removed, minced, and beaten into minced meat.

[0016] Add 10 times the amount of water to the above minced meat, stir evenly, heat up at 95°C for 20 minutes, then adjust and maintain the temperature to 69±1°C, adjust the pH to 9, add 16g of papain for enzymolysis; the enzymolysis time is 12 Hours; after enzymolysis, heat up the enzymatic solution to inactivate the enzyme, the temperature for inactivating the enzyme is 90°C, and the time for inactivating the enzyme is 10 minutes; Pre-filtered by a filter press, the filter material is pure cotton canvas, then concentrated and vacuum-dried.

[0017] After the above drying steps are completed, 0.311 kilograms of mullet active peptides are obtained, and the content of peptides with a molecular weight less than 10000 Da is 69%.

Embodiment 2

[0019] 2 kilograms of mullet mullet, which were harvested, dissected, viscerally removed, minced, and beaten into minced meat.

[0020] Add 1.5 times the amount of water to the above minced meat, stir evenly, raise the temperature to 75°C and keep it warm for 30 minutes, then adjust and maintain the temperature to 55±1°C, adjust the pH to 9, and add 0.5g of Novozymes complex protease for enzymatic hydrolysis; The enzymolysis time is 2 hours; after enzymolysis, the temperature of the enzymolysis solution is raised to inactivate the enzyme, the temperature for inactivation is 85°C, and the inactivation time is 30 minutes; After preliminary filtration by centrifugal and plate-and-frame filter press, fine filtration by zirconia ceramic membrane with cut-off particle size of 1 μm, filtration pressure of 0.15Mpa, concentration and vacuum drying.

[0021] After the above drying steps are completed, 0.115 kilograms of mullet active peptides are obtained, and the content of peptides wi...

Embodiment 3

[0023] 2 kilograms of mullet mullet, which were harvested, dissected, viscerally removed, minced, and beaten into minced meat.

[0024] Add 3 times the amount of water to the above minced meat, stir evenly, raise the temperature to 90°C and keep it warm for 20 minutes, then adjust and maintain the temperature to 45±1°C, adjust the pH to 6, and add 6g of Novozyme flavor protease for enzymolysis; The hydrolysis time is 8 hours; after the enzymolysis, the temperature of the enzymolysis solution is raised to inactivate the enzyme, the temperature of the enzymolysis solution is 90°C, and the inactivation time is 30 minutes; Centrifugal and plate-and-frame filter press primary filtration, and then fine filtration through antimony oxide ceramic membrane with cut-off particle size of 0.05μm, filtration pressure of 0.25Mpa, filtrate is then ultra-filtered through polyethersulfone organic composite membrane with molecular weight cut-off less than 10000Da, filtered The overpressure is 0....

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Abstract

The invention discloses a method for preparing mullet active peptide. Mullet is taken as a raw material to prepare the active peptide which has high peptide content and the molecular weight less than 10,000Da and is easily absorbed by a human body through advanced enzymolysis and membrane separation technology. The prepared active peptide has bioactivities of accelerating wound healing, resistingfatigue, improving the immunity, and the like, and is particularly suitable for supplying nutrition to postoperative patients and accelerating the wound healing and nourishing and curing different populations. Meanwhile, the preparation technology is scientific and reasonable, environment-friendly and pollution-free; the separation process is operated at normal temperature; and the preparation technology has the advantages of energy conservation, simple and convenient operation, high efficiency, and suitability for industrialized production.

Description

technical field [0001] The invention relates to a preparation method of mullet active peptide. Background technique [0002] Mullet, also known as snakehead (Ophiolephalus argus Cantor), is a carnivorous freshwater fish that is widely distributed in rivers, lakes, ditches and ponds throughout my country. It has high meat content, high protein content, less bone spurs, and delicious taste. It is known as the "treasure among fishes" and has always been regarded as a nourishing treasure for those who recover from illness and those who are old and young. Especially in our country, there is a tradition of eating mullet soup to promote various wound healing, and there are also reports in the literature that black snakehead and moon snakehead soup can promote wound healing and anti-fatigue effects in mice (2005, Youjiang Medicine). [0003] The main nutritional and functional components of mullet soup are proteins. After ingested by the human body, the mullet protein is hydrolyzed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 田颖刚
Owner 田颖刚
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