Method for preparing low molecular weight fish peptide through Bacillus natto fermentation method

Abstract

A method for preparing a low molecular weight fish peptide through a Bacillus natto fermentation method comprises the following steps: taking fish to mince, adding water, adding maltose, glucose, lactose or sucrose to obtain a mixture; adjusting the pH value of the mixture, sterilizing at high temperature; cooling, inoculating Bacillus natto seed liquor to ferment; and centrifuging fermentation liquor, filtering, concentrating, drying and grinding to obtain a low molecular weight fish peptide product. The method uses fish as the raw material and utilizes the Bacillus natto fermentation technology to obtain the low molecular weight fish peptide. The product in the invention is very soluble in water, is digested and absorbed easily by human body and has various functions of reducing cholesterol in the blood, promoting lipid metabolism, preventing and curing hypertension and the like. The technology in the invention is also suitable for other low value aquatic product and high-grade aquatic product machine leftover pieces, thus fish resources can be fully utilized; and the technology is simple and easy, the investment is less, the cost is low, the effect can be realized fast, the added value is high and the method is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to microbial fermentation technology, in particular to a method for preparing low-molecular fish peptides by fermenting fish protein with Bacillus natto. Background technique [0002] Compared with fish protein, low-molecular-weight fish peptides are easier to be absorbed by the human body. They also have the functions of lowering cholesterol, promoting lipid metabolism, preventing and treating high blood pressure, promoting calcium absorption, anti-oxidation, anti-fatigue, enhancing the body's immunity, and promoting granulation hyperplasia Thereby accelerating wound healing and other physiological functions. Commonly used methods for preparing low-molecular-weight peptides include chemical degradation, enzymatic degradation, and microbial fermentation. Although the chemical degradation method is cheap, the reaction conditions are severe, and the chemical substances in it are difficult to remove, and the peptide produced is very...

AI Technical Summary

Problems solved by technology

[0004] my country's fishery is relatively developed, but the fly in the ointment is that my country's fishery is mostly fresh and live market sales. In peak seasons, not only the price of fish is low, but also huge losses are caused by poor transportation and sales.

Moreover, a large amount of leftovers produced during the processing of fish products are also mostly discarded, which have seriously affected the sustainable development of fisheries.

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