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Preparation method of pinctada fucata martensii meat anti-oxidizing oligopeptides

An anti-oxidative technology for pearl oysters in Hepu is applied in the field of preparation of anti-oxidative oligopeptides of Hepu n.

Inactive Publication Date: 2013-08-14
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few researches on the preparation technology of antioxidant oligopeptides of Hepu Pinctada mussels, and there is still a lot of room for development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the antioxidative oligopeptide of Hepu pearl oyster meat provided by this example is as follows:

[0027] (1) Shellfish pretreatment: thaw frozen shellfish, remove viscera, wash twice with water, put in a stainless steel or plastic frame and drain for more than 5 minutes;

[0028] (2) Cold homogenization: pre-cool the water to 4°C, weigh the shellfish meat, add pre-cooled water according to the weight-to-volume ratio of 1:0.5, place it in a tissue masher for homogenization for 5 minutes, and obtain the shellfish meat homogenate;

[0029] (3) Enzyme addition and ultrasonic treatment: put the shellfish homogenate in a stainless steel cup, add Novozymes food-grade alkaline protease Alcalase 2.4L protease, a product of NOVO, Denmark, with an enzyme activity of 2.0×10 4 U / g, add enzyme by the weight of shellfish homogenate, add the Alcalase 2.4L protease of 2000U in every gram of shellfish homogenate, after stirring, be placed in the ultrasonic inst...

Embodiment 2

[0035] The preparation method of the antioxidative oligopeptide of Hepu pearl oyster meat provided by this example is as follows:

[0036] (1) Cold homogenization: select fresh shellfish, remove the viscera, wash 3 times with water, drain for more than 5 minutes, and then place the fresh shellfish with the weight-volume ratio of 1:1.0 in the pre-cooled water at 5°C. Homogenize in pre-cooled water for 5 minutes to obtain shellfish homogenate;

[0037] (2) Ultrasonic compound enzymolysis treatment: add alkaline protease to shellfish meat homogenate, alkaline protease can be commercially available Bacillus licheniformis alkaline protease, and its enzyme activity is 2.0×10 5 ~10×10 5 U / g, other alkaline proteases that can achieve similar effects are also available. The amount of Bacillus licheniformis alkaline protease added is 2500 U per gram of shellfish homogenate, and mixed well, the above shellfish homogenate and bacillus licheniformis The mixed liquid of protease is placed...

Embodiment 3

[0041] The preparation method of the antioxidative oligopeptide of Hepu pearl oyster meat provided by this example is as follows:

[0042] (1) Shellfish pretreatment: thaw frozen shellfish, remove viscera, wash 3 times with water, put in a plastic box and drain for 10 minutes;

[0043] (2) Cold homogenization: pre-cool the water to 8°C, weigh the shellfish meat, add pre-cooled water according to the weight-to-volume ratio of 1:0.8, place it in a tissue masher for homogenization for 4 minutes, and obtain the shellfish meat homogenate;

[0044] (3) Enzyme addition and ultrasonic treatment: put the shellfish homogenate into a glass beaker, add Novozymes food-grade alkaline protease Alcalase 2.4L protease, a product of NOVO, Denmark, with an enzyme activity of 2.0×10 4 U / g, add enzyme by the weight of shellfish homogenate, add the Alcalase 2.4L protease of 1800U in every gram of shellfish homogenate, after stirring, be placed in the ultrasonic instrument, adjust the ultrasonic wor...

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Abstract

The invention provides a preparation method of pinctada fucata martensii meat anti-oxidizing oligopeptides, which comprises the following steps: (1) selecting pinctada fucata martensii meat to be put into cold water with cold homogenate to obtain a pinctada fucata martensii meat homogenate solution; (2) adding alkali protease in the pinctada fucata martensii meat homogenate solution, mixing uniformly, and carrying out ultrasonic complex enzymolysis; (3) further conducting enzymolysis for the homogenate solution obtained by the ultrasonic complex enzymolysis to continue carrying out constant temperature enzymolysis in water bath, eliminating enzyme after finishing the enzymolysis, and obtaining supernate containing the pinctada fucata martensii meat anti-oxidizing oligopeptides by centrifugal separation after cooling; and (4) gradually separating the supernate containing the pinctada fucata martensii meat anti-oxidizing oligopeptides by adopting 5-10kDa and 1kDa ultrafiltration membranes through membrane separation and purification treatment and collecting the filter liquor to obtain the inctada fucata martensii meat anti-oxidizing oligopeptides solution, and carrying out purification treatment to obtain powder thereof. The method has simple operation and new technique, can greatly improve the hydrolysis rate of the pinctada fucata martensii meat by ultrasonic auxiliary enzymolysis, shortens hydrolysis time and reduces production cost.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a method for preparing an antioxidant oligopeptide from Hepu pearl oyster meat. Background technique [0002] Hepu pearl oyster belongs to the genus Pearl oyster of the family Pearl oyster, and is the main oyster species that produces cultured pearls in the world. my country's Hainan, Guangdong, Guangxi and other provinces are rich in resources of Pinctada martensii. Since my country's Hepu pearl oyster artificial breeding was successful in the mid-1960s and produced in large quantities, the Hepu pearl oyster aquaculture industry has developed rapidly, and the aquaculture output has increased from 14.5 kg in 1981 to 10,000 kg in 2009. At present, there are more than 1,000 seawater pearl farms in Hainan, and the pearls produced account for 30-40% of the total output of seawater pearls in the country. Hepu pearl oyster produces a large amount of shell meat ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
Inventor 吴燕燕李来好杨贤庆尚军李有宁刁石强陈胜军黄卉岑剑伟马海霞
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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