Preparation method of oil-tea camellia meal protein polypeptide as additive for functional feeds

Abstract

The invention relates to a preparation method of an oil-tea camellia meal protein polypeptide as an additive for functional feeds, comprising the following steps of, firstly, crushing a oil-tea camellia cake; secondly, removing saponin; thirdly, adding compound enzyme to carry out hydrolysis; fourthly, inactivating enzyme at the temperature of 80-90 DEG C for 5-15min; fifthly, carrying out centrifugal separation, and collecting supernate; sixthly, regulating a pH value of the supernate to be neutral; seventhly, filtering with a microporous membrane; and eighthly, carrying out low-temperature vacuum drying with the vacuum degree lower than 0.098MPa at the temperature of 35-55 DEG C to obtain the oil-tea camellia meal protein polypeptide. In the invention, the prepared oil-tea camellia mealprotein polypeptide has the relative molecular mass lower than 1000Da, belongs to small molecular peptides, is safe to eat without bitter taste and toxicity, has strong immuno-modulating activity, and can efficiently enhance the survival rate and the weight growth rate of raised animals. The method provided by the invention can comprehensively utilize the agriculture waste resources, change the wastes into valuable and be beneficial to environmental protection, and has the advantages of low production cost and remarkable economic and social benefits.

Description

technical field [0001] The invention relates to a method for preparing a functional additive for feed, in particular to a method for preparing a functional feed additive for camellia oleifera meal protein polypeptide. Background technique [0002] At present, fishmeal and by-product protein after animal processing have been the most widely used protein source in livestock, poultry and aquatic feed. But there are three problems: first, due to global overfishing, El Niño phenomenon and environmental pollution, the production of fishmeal has been declining year by year, and the current supply of fishmeal in the world can no longer meet the growing demand for aquaculture; secondly, In order to prevent the invasion of bovine cerebral spongiform virus, many countries and regions have banned animal feed such as meat meal, bone meal, meat and bone meal, blood meal, plasma meal, feather meal, whey powder and other animal protein from being used in livestock and poultry feed; Third, my...

AI Technical Summary

Problems solved by technology

But there are three problems: first, due to global overfishing, El Niño phenomenon and environmental pollution, the production of fishmeal has been declining year by year, and the current supply of fishmeal in the world can no longer meet the growing demand for aquaculture; secondly, In order to prevent the invasion of bovine cerebral spongiform virus, many countries and regions have banned animal feed such as meat meal, bone meal, meat and bone meal, blood meal, plasma meal, feather meal, whey powder and other animal protein from being used in livestock and poultry feed; Third, my country’s animal protein raw material resources are very short, and most of them rely on imports

[0003] At present, the commonly used methods for preparing protein polypeptides of oilseed cakes are "first use alkali-soluble acid precipitation to extract protein and then use protease hydrolysis method" or "directly inoculate and ferment the cake with protease-producing microorganisms". These methods have three fatal weaknesses: (1) The extracted protein is severely denatured and has poor water solubility, resulting in low efficiency of subsequent protease enzymatic hydrolysis; (2) The environment is seriously polluted, and after the protein is extracted by the alkali-soluble and acid-precipitation method, the waste liquid is difficult to handle and has a great impact on the environment; (3) The cake is directly inoculated and fermented with protease-producing microorganisms. Because the protease activity obtained by this method is not strong, the hydrolysis ability is limited, and the degree of hydrolysis is not easy to control, the fermentation time is long, and the production efficiency is low.