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Method for preparing antioxidant polypeptide by solid fermentation of acanthogobius hasta muscle protein

An anti-oxidative polypeptide and solid-state fermentation technology, which is applied in the interdisciplinary field of aquatic product processing and microbial biotechnology, can solve the problem of no fish protein hydrolyzed polypeptide, achieve good potential economic effects, facilitate protein hydrolysis, and fast effect

Inactive Publication Date: 2011-11-23
HUAIHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no research on the preparation of fish protein hydrolyzed peptides by solid-state fermentation of the safe strain Aspergillus oryzae at home and abroad, and there is no literature report on the preparation of fish protein hydrolyzed peptides by solid-state fermentation of the goby

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  • Method for preparing antioxidant polypeptide by solid fermentation of acanthogobius hasta muscle protein
  • Method for preparing antioxidant polypeptide by solid fermentation of acanthogobius hasta muscle protein
  • Method for preparing antioxidant polypeptide by solid fermentation of acanthogobius hasta muscle protein

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Embodiment 1

[0033] Embodiment 1, a method for microbial solid-state fermentation of goby muscle protein to prepare antioxidant polypeptides, which adopts solid-state fermentation, and its specific steps are as follows:

[0034] (1) Preparation of goby muscle protein: take fresh gobies, remove fish scales, skin and internal organs, clean them, homogenize with a homogenizer, keep the homogenate in a water bath at 80°C for 20 minutes, and make the internal organs Inactivate the source enzyme; centrifuge at 8000g for 20min at 10°C, remove the upper layer of grease, and dry at 80°C to obtain dry muscle protein;

[0035] (2) Preparation of fermentation substrate: dry muscle protein and vermiculite with a diameter of 1.0-1.5mm are mixed according to the weight ratio of 60:40 and stirred evenly, and the water content is adjusted to 55% with pH 7.5, 0.2M phosphate buffer to obtain fermentation Substrate, according to V / V 50%, put the fermentation substrate in a Erlenmeyer flask and sterilize it at...

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Abstract

The invention discloses a method for preparing antioxidant polypeptide by solid fermentation of acanthogobius hasta muscle protein by aspergillus oryzae and belongs to the crossed field of aquatic product processing and microbial biotechnology. In the method, acanthogobius hasta muscle is used as a raw material, fresh fish muscle is homogenized in a homogenizer, the fresh fish muscle is subjected to heat preservation in a water bath at 80 DEG C, 8,000 grams of fresh fish muscle is centrifuged at 10 DEG C for 20 minutes, top grease is removed, and the rest materials is dried at 80 DEG C. A dry sample is uniformly mixed with vermiculite, the water content and pH value are regulated, and the aspergillus oryzae is inoculated for solid fermentation. After the fermentation is finished, the fermented product is added with distilled water, stirred and filtered, and the filtrate is concentrated to obtain the muscle polypeptide. The polypeptide prepared by the acanthogobius hasta muscle protein has high antioxidant function. When the method is used, the process parameter design is reasonable, the operability is high, the need of using finished protease is obviated, the cost is low, acanthogobius hasta resource can be fully utilized, and high potential economic effect is achieved.

Description

technical field [0001] The invention relates to a method for preparing antioxidant polypeptide by solid-state fermentation of goby muscle protein, belonging to the interdisciplinary field of aquatic product processing and microbial biotechnology. Background technique [0002] my country is a large aquatic country with rich fish resources, but processing and comprehensive utilization are still relatively backward. Most of them focus on traditional processing such as refrigeration, canned food and feed fish meal. The processing degree is low, the processing method is traditional, and deep processing produces high value-added products. Rarely reported. After the protein is hydrolyzed, it produces a polypeptide that is easy to absorb, has good solubility, good emulsification, and has various physiological activities, which improves the functional properties of the protein and increases the nutritional and utilization value of the protein. The structure and function of proteolyti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12R1/69
Inventor 房耀维刘姝王淑军吕明生焦豫良
Owner HUAIHAI INST OF TECH
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