Method for preparing shellfish viscera fat by aqueous enzymatic method

A water enzymatic method and shellfish technology, applied in the field of preparation of shellfish viscera oil, can solve the problem that no one uses shellfish viscera oil, achieve the effects of reducing production costs, reducing dosage, and improving enzymatic hydrolysis efficiency

Active Publication Date: 2011-01-05
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the aqueous enzymatic method is rarely used in the extraction of animal fats, and no one has used this method to extract fats from shellfish organs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0034] Fresh scallop viscera were taken, rinsed with 3% saline, drained, and frozen at -4°C for 48 hours, then taken out and thawed at 35°C for 0.5 hour. Place the frozen-thawed liquid of the scallop viscera after the above-mentioned freeze-thawing and crushing into a sterile enzymolysis tank, and perform autolysis at a temperature of 20°C. After 12 hours of autolysis, add 0.1% enzyme activity to 3.9×10 5 U / g of papain, the enzymolysis was continued for 3 hours at a pH of 7 and a temperature of 50°C. After heating the enzymolysis solution at 100°C for 10 minutes to inactivate the enzyme, add 2% (w / v) NaCl, then adjust the pH to 34 with 6mol / L hydrochloric acid solution, mix well and let it stand for 1 hour, then set aside at 2,000× Centrifuge for 30 min under the condition of g, and take the upper oil layer to obtain the scallop viscera fat.

[0035] Put the obtained scallop viscera fat into the extraction kettle of supercritical extraction equipment for extraction, and use s...

example 2

[0037] Fresh scallop viscera were taken, rinsed with 3% saline, drained, and frozen at -10°C for 12 hours, then taken out and thawed at 4°C for 5 hours. Place the frozen-thawed liquid of the scallop viscera after the above-mentioned freeze-thawed crushing into a sterile enzymatic hydrolysis tank, and perform autolysis at a temperature of 65°C. After autolysis for 3 hours, add 0.1% enzyme activity to 6×10 5 U / g of neutral protease, continue enzymatic hydrolysis for 4 hours at pH 7 and temperature 55°C. After heating the enzymolysis solution at 100°C for 10 minutes to inactivate the enzyme, add 5% (w / v) NaCl, then adjust the pH to 2 with 6mol / L hydrochloric acid solution, mix well and let it stand for 1 hour, then set aside at 2,000× Centrifuge for 30 min under the condition of g, and take the upper oil layer to obtain the scallop viscera fat.

[0038] Put the obtained scallop viscera fat into the extraction kettle of supercritical extraction equipment for extraction, and use s...

example 3

[0040] Fresh scallop viscera were taken, rinsed with 3% saline, drained, and frozen at -20°C for 12 hours, then taken out and thawed at 35°C for 1 hour. The scallop viscera after the freeze-thaw crushing was placed in a tray, irradiated with ultraviolet light for 10 minutes, added with 0.2mol / L KCl, and autolyzed for 6 hours at pH 6.0 and temperature 35°C. Adding 0.05% enzyme activity from the solution is 5.7×10 5U / g of trypsin, the enzymatic hydrolysis was continued for 1 hour at pH 8 and temperature 60°C. Heat the enzymolysis solution at 100°C for 10 minutes to inactivate the enzyme, add 10% (w / v) NaCl, then adjust the pH to 46 with 6mol / L hydrochloric acid solution, mix it and let it stand for 1 hour, then set aside at 2,000 Centrifuge for 30 min under the condition of ×g, and take the upper oil layer to obtain the scallop viscera fat.

[0041] Put the obtained scallop viscera fat into the extraction kettle of supercritical extraction equipment for extraction, and use sup...

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PUM

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Abstract

The invention relates to an environmentally-friendly method for preparing shellfish (such as abalone, scallop and the like) viscera fat by an aqueous enzymatic method. The invention mainly takes fresh shellfish viscera as raw material, and comprises the following steps: firstly, nutritive cells in the shellfish viscera are broken by the frozen-thawed technology; endoenzymes, such as protease released after breaking cells and the like are utilized for autolysis; exogenous enzymes are added into autolysis solution for further degradation; after an isoelectric point method is combined with salt fractionation for demulsification, high speed centrifugation is carried out to take an upper oil layer to prepare the shellfish viscera fat; and finally, the supercritical CO2 extraction method is adopted to refine the shellfish viscera fat. The invention applies the aqueous enzymatic method into the preparation technology of the shellfish viscera fat for the first time. The method has the advantages of environmental protection, low production cost and moderate process condition, can furthest keep the polyunsaturated fatty acid in the shellfish viscera fat and causes the product to have trophism and functionality.

Description

Technical field: [0001] The invention relates to a preparation method of shellfish viscera oil, in particular to a preparation method of a functional shellfish viscera oil product. Background technique: [0002] Recent scientific studies have shown that n-3 long-chain polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have the ability to prevent cardiovascular and cerebrovascular diseases. It is an active oil beneficial to human health. Due to the rich content of such fatty acids in deep-sea fish, a series of deep-sea fish oil products have appeared on the market, which are very popular among consumers. In recent years, due to the depletion of fishery resources, the output of fish oil products has decreased and the price has risen. It is imperative to find new alternative resources. [0003] There are 120,000 species of shellfish in the world, which is the second largest group in nature after insects. In 2007, the total pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/02C11B3/00
Inventor 朱蓓薇秦磊董秀萍周大勇李冬梅杨静峰佟蕾张婷
Owner DALIAN POLYTECHNIC UNIVERSITY
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