Method for extracting collagen peptide from fish scales
A fish scale collagen and extraction method technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, pharmaceutical formulations, etc., can solve the problems of destroying protein components, reducing economic benefits, not using membrane separation technology, etc., and reaching the production cycle Short, good for the body to absorb, to ensure the effect of natural whiteness
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Embodiment 1
[0025] Weigh 1 kg of dried grass carp fish scales, remove sundries, and clean; add 3 kg of pure water, stir evenly, heat up to 120°C for 0.5h sterilization; then cool to 60°C, adjust pH to 8 with food-grade flake sodium hydroxide, Add 15g of Bacillus subtilis slant strain, ferment at 60°C for 10 hours; then add 6g of flavored protease, add food-grade flake sodium hydroxide to adjust the pH to 7.5, and enzymolyze at 55°C for 2 hours, and the pH value remains stable during the enzymolysis Then heat up to 95°C and keep warm for 10 minutes to inactivate the enzyme; filter the enzymatic solution to obtain a supernatant; add 20 g of activated carbon to the supernatant, stir and adsorb for 1 hour to decolorize, and filter out the activated carbon; the filtrate is separated by a membrane to obtain a molecular weight of 500 dal A protein solution of 500-1000 daltons below a dalton; the protein solution is spray-dried to obtain a white powdered fish scale collagen peptide.
Embodiment 2
[0027] Weigh 2kg of dried grass carp scales, remove sundries, and clean; add 6kg of pure water, stir evenly, heat up to 120°C to sterilize for 0.5h; then cool to 60°C, adjust pH to 9 with food-grade flake sodium hydroxide, Add 40g of Bacillus subtilis slant strain, ferment at 60°C for 12 hours; then add 40g of collagen proteolytic enzyme, adjust the pH value to 8 with food-grade sodium hydroxide flakes, and enzymatically hydrolyze at 55°C for 3 hours. Keep it stable; then raise the temperature to 95°C and keep it warm for 10 minutes to inactivate the enzyme; filter the enzymatic solution to obtain a supernatant; add 40 g of activated carbon to the supernatant, stir and adsorb for 1 hour to decolorize, and filter out the activated carbon; the filtrate is separated by membrane to obtain a molecular weight of 1000. The protein solution below 1000-3000 dalton; the protein solution is spray-dried to obtain white powder fish scale collagen peptide.
Embodiment 3
[0029] Weigh 10kg of dried grass carp scales, remove sundries, and clean; add 30kg of pure water, stir evenly, heat up to 120°C for 0.5h sterilization; then cool to 60°C, adjust pH to 8.5 with food-grade flake sodium hydroxide, Add 200g of Bacillus subtilis slant strain, ferment at 60°C for 15 hours; then add 200g of flavor protease, adjust the pH value to 8.5 with food-grade sodium hydroxide flakes, and enzymatically hydrolyze at 55°C for 5 hours, and the pH value remains stable during the enzymatic hydrolysis process Then heat up to 95°C and keep warm for 10 minutes to inactivate the enzyme; filter the enzymatic solution to obtain a supernatant; add 250 g of activated carbon to the supernatant, stir and absorb for 1.5 hours to decolorize, and filter out the activated carbon; the filtrate is separated by a membrane to obtain a molecular weight of 500 dal. A protein solution of less than 500-3000 Daltons; the protein solution is spray-dried to obtain white powdered fish scale c...
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