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Method for preparing collagen peptide with fish skin

A collagen peptide and fish skin technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of high cost of collagen peptide production, complicated process, incomplete fat removal, etc., and achieve good quality , The process is simple, the effect of reducing production costs

Active Publication Date: 2011-09-28
湖北健肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are following problems in above these methods: 1. complex process
Although this method does not add chemical reagents in the whole process, there is incomplete fat removal, and the fat content of degreased fish skin is still 0.37%; in addition, expensive protease and lipase need to be added, and the production cost of collagen peptide is high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Add 50 kg of water into the fermenter, and sterilize at 121° C. for 20 minutes. Get frozen tilapia skin, thaw at room temperature, remove scales and subcutaneous tissue on the skin, wash with tap water and drain. Weigh 2 kg of washed and drained fish skin, cut it into pieces of 1×1 cm, soak the cut pieces in 75% ethanol for 15 minutes, take them out and soak them in sterile water for 3 to 5 times, drain them, and put The drained fish skin is added to the fermenter cooled to room temperature. Into the fermenter, 2.5 L of bacillus natto strains that were expanded and cultivated by the PDA liquid medium with a bacterial age of 14 hours were inserted into the fermenter. The fermentation temperature is 30° C., the dissolved oxygen is 40%, and the fermentation time is 56 hours. After the fermentation, the fermentation broth was filtered to remove bacteria, and after filtration, the enzyme was inactivated at 100°C for 5 minutes. After the enzyme was inactivated, the collagen...

Embodiment 2

[0030] Add 50 kg of water into the fermenter, and sterilize at 121° C. for 20 minutes. Take the frozen tuna skin, thaw it at room temperature, remove the scales and subcutaneous tissue on the skin, wash it with tap water and drain it. Weigh 4 kg of washed and drained fish skin, cut it into pieces of 1×1 cm, soak the cut pieces in 75% ethanol for 15 minutes, take them out and soak them in sterile water for 3 to 5 times, then drain them, and put The drained fish skin is added to the fermenter cooled to room temperature. Into the fermenter, 0.5 L of Bacillus subtilis strains that have been expanded and cultivated through the PDA liquid medium with a bacterial age of 18 h are inserted. The fermentation temperature is 37° C., the dissolved oxygen is 30%, and the fermentation time is 48 hours. After the fermentation, the fermentation broth was filtered to remove bacteria, and after filtration, the enzyme was inactivated at 100°C for 5 minutes. After the enzyme was inactivated, the...

Embodiment 3

[0032] Add 50 kg of water into the fermenter, and sterilize at 121° C. for 20 minutes. Get frozen cobia fish skin, thaw at room temperature, remove the subcutaneous tissue on the fish skin, wash with tap water and drain. Weigh 3 kg of washed and drained fish skin, cut it into pieces of 1×1 cm, soak the cut pieces in 75% ethanol for 15 minutes, take them out and soak them in sterile water for 3 to 5 times, then drain them, and put The drained fish skin is added to the fermenter cooled to room temperature. Into the fermenter, 1.5 L of Bacillus licheniformis bacterial species expanded and cultivated by the PDA liquid medium with a bacterial age of 16 h was inserted. The fermentation temperature is 33° C., the dissolved oxygen is 35%, and the fermentation time is 52 hours. After the fermentation, the fermentation broth was filtered to remove bacteria, and after filtration, the enzyme was inactivated at 100°C for 5 minutes. After the enzyme was inactivated, the collagen peptide w...

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PUM

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Abstract

The method relates to a method for preparing collagen peptide with a fish skin, comprising the steps of: washing, draining and cutting the fish skin into pieces, soaking the fish skin pieces in 75% ethanol for 15 min, then taking them out and washing by soaking them in sterile water for 3-5 times and then draining; putting the fish skin pieces into a fermenter so as to keep the skin pieces with a concentration of 4%-8%, inoculating strains with an amount of 1%-5% and a cell age of 14h-18h for fermentation at a temperature of 30-37 DEG C for 48-56h, with 30%-40% of dissolved oxygen, and after fermentation filtering the fermentation liquor to remove thalluses, then conducting enzyme destruction, vacuum concentration and spray drying to the fermentation liquor, thus obtaining collagen peptide. Compared with present methods for preparing collagen peptide with a fish skin, the method of the invention prepares collagen peptide directly through the fermentation method. Thus the preparation process of collagen peptide is simplified, and the production cost is reduced, without environmental pollution. Therefore, the method of the invention has good application prospect.

Description

technical field [0001] The invention relates to a method for preparing collagen peptides from fish skin. Background technique [0002] Collagen (Collagen) is a high-molecular protein, filamentous collagen fibers, which can keep the skin firm and elastic. Collagen has strong biological activity and biological function, can participate in the migration, differentiation and proliferation of cells, and makes bones, tendons, cartilage and skin have certain mechanical strength. Collagen peptide is a product with a molecular weight of less than 10,000 daltons obtained after collagen has undergone a "hydrolysis" reaction under certain chemical or enzyme actions. Collagen peptide has unique physiological activity. It not only has the nutritional properties of protein, the digestion and absorption rate can reach 100%, but also has the functions of protecting gastric mucosa, anti-ulcer, anti-oxidation, anti-allergy, anti-tumor, anti-aging, lowering blood pressure, reducing Cholestero...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12R1/125C12R1/10C12R1/07
Inventor 刘唤明孙力军雷晓凌曾少葵洪鹏志邓楚津
Owner 湖北健肽生物科技有限公司
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