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Production method of sea cucumber peptide extract

A production method and technology of extracting solution, which is applied in the field of sea cucumber peptide extracting solution, can solve the problems of deep color of sea cucumber peptide solution, large loss of sea cucumber peptide, and many side reactions, etc., and achieve small loss rate of sea cucumber peptide, strong biological activity, and simple operation Effect

Inactive Publication Date: 2012-07-11
DALIAN OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Most of the enzymes used are pepsin or trypsin, which are expensive, have many side reactions, and the enzymatic hydrolysis process needs to repeatedly adjust the pH value, which is time-consuming and difficult to control;
[0004] 2. Most of the sea cucumber peptide solutions produced are dark in color and have a strong fishy smell, and the taste is not good. Although some products have been decolorized by hydrogen peroxide or ultrafiltration, the loss of sea cucumber peptides is relatively large.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] After the dried sea cucumber is desalted, remove the inner wall membrane and spit, wash, pulverize and homogenate; adjust the pH of the sea cucumber homogenate to 6.0 with food regulators such as hydrochloric acid, acetic acid or sodium hydroxide, and then add 3100U / g Bacillus subtilis neutral protease, 250U / g flavor protease, that is, add 3100U Bacillus subtilis neutral protease and 250U flavor protease to each gram of sea cucumber homogenate, control enzymolysis at 65°C for 3 hours, and heat at 100°C for 10 minutes , inactivate the enzyme, and cool to normal temperature; filter the enzymolysis mixture to remove the residue; use D280 anion resin to decolorize and deodorize the enzymolysis solution to obtain sea cucumber peptide extract. This product is light gray and has no fishy smell. The sea cucumber peptide content is 14 mg / ml determined by the biuret method, and the free amino acid nitrogen content is 0.6 mg / ml determined by the formaldehyde titration method.

Embodiment 2

[0013] After the dried sea cucumber is desalted, remove the inner wall membrane and spit, wash, pulverize and homogenate; adjust the pH of the sea cucumber homogenate to 6.5 with food regulators such as hydrochloric acid, acetic acid or sodium hydroxide, and then add 2400U / g Bacillus subtilis neutral protease, 400U / g flavor protease, that is, add 2400U Bacillus subtilis neutral protease and 400U flavor protease to each gram of sea cucumber homogenate, control enzymolysis at 50°C for 5 hours, and heat at 100°C for 10 minutes , inactivate the enzyme, and cool to normal temperature; filter the enzymolysis mixture to remove the residue; use D380 anion resin to decolorize the enzymolysis solution to obtain sea cucumber peptide extract. The product is light gray and has no fishy smell. The sea cucumber peptide content is 16 mg / ml determined by the biuret method, and the free amino acid nitrogen content is 0.7 mg / ml determined by the formaldehyde titration method.

Embodiment 3

[0015] For fresh sea cucumbers, remove the spit, viscera and inner wall membrane, wash, crush and homogenize; use hydrochloric acid, acetic acid or sodium hydroxide and other food regulators to adjust the pH of the sea cucumber homogenate to 7.0, add 1600U / g of Bacillus subtilis to neutralize Protease, 700U / g flavor protease, that is, add 1600U Bacillus subtilis neutral protease and 700U flavor protease to each gram of sea cucumber homogenate, control enzymolysis at 60°C for 3 hours, heat at 100°C for 10 minutes, inactivate the enzyme, and cool to Normal temperature; filter the enzymolysis mixture to remove residues; use D301T anion resin to decolorize and deodorize the enzymolysis solution to obtain sea cucumber peptide extract. This product is light gray and has no fishy smell. The sea cucumber peptide content is 13 mg / ml determined by the biuret method, and the free amino acid nitrogen content is 0.5 mg / ml determined by the formaldehyde titration method.

[0016] The sea cu...

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PUM

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Abstract

The invention discloses a simple-to-operate production method of sea cucumber peptide extract which contains high content of sea cucumber peptides and free amino acid nitrogen, is light-colored and is free of fishy smell. The production method comprises the steps of sea cucumber pretreatment, crushing, homogenization, enzyme hydrolysis, enzyme inactivation, filtration, decoloration and fishy smell removal. The production method is characterized in that the enzyme hydrolysis comprises the steps of regulating the pH of sea cucumber homogenate to 6.0-7.5, adding 1600-3100U / g hay bacillus neutral proteases and 250-700U / g flavourzyme into the sea cucumber homogenate, conducting enzyme hydrolysis for 2-5h at 50-65 DEG C; the enzyme inactivation comprises the step of heating for 10 minutes at 100 DEG C; and the decoloration and fishy smell removal comprise the step of conducting decoloration and fishy smell removal to enzymatic solution by using anion resin.

Description

technical field [0001] The invention belongs to the field of deep processing of aquatic products and biotechnology, in particular to a production method of sea cucumber peptide extract liquid with simple operation, high content of sea cucumber peptide and free amino acid nitrogen, light color and no fishy smell. Background technique [0002] Sea cucumber is rich in nutrients and has been a valuable food for health and a good medicine for disease prevention in my country since ancient times. In recent years, with the continuous exploration of sea cucumbers by experts and scholars at home and abroad, the research on its species, classification, physiology, cultivation, separation and identification of biologically active substances, and biomedical effects has continued to deepen. Studies have found that sea cucumbers contain important biologically active nutrients such as polypeptides, sea cucumber polysaccharides, and sea cucumber saponins. Among them, sea cucumber peptide h...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
Inventor 汪秋宽何云海任丹丹郑金娃刘舒
Owner DALIAN OCEAN UNIV
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