Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing freshwater fish bone gelatin by enzyme process

A technology for enzymatic preparation of freshwater fish, applied in fermentation and other directions, can solve problems such as pollution, uncontrollable sanitary conditions, and poor quality, and achieve the effects of reducing industrial wastewater, saving production cycle, and high meat removal efficiency

Inactive Publication Date: 2012-10-17
JIANGNAN UNIV
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are acid method and alkali method for the traditional preparation of gelatin, but due to the long production process cycle, difficult control of sanitary conditions, difficulty in equipment improvement and pollution to the environment, it is difficult to meet the needs of the growing gelatin market, and there is an urgent need for improvement. Cutting off collagen molecules is random, resulting in low gelatin strength and poor quality
Therefore, enzymatic production of gelatin has not been applied on a large scale so far.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 The technique that the present embodiment produces gelatin is:

[0038] (1) Hydrolysis to remove residual meat

[0039] After thawing frozen fish fillets at room temperature, use alkaline protease to hydrolyze fish meat under the following conditions: 30°C, pH value 12, liquid-to-solid ratio 0.5mL / g, time 5h, enzyme amount 10000U / g. After hydrolysis, inactivate the enzyme at 100°C for 10 minutes, filter and rinse with tap water until clean fish bones are obtained, and air-dry or dry at low temperature.

[0040] (2) pickling to remove salt

[0041] At room temperature, the traditional hydrochloric acid immersion method was used to remove the minerals in the fish bones, and the concentration of hydrochloric acid was 2.0mol / L.

[0042] (3) Enzyme treatment of bone

[0043] Desalinated bone was pretreated with papain. The enzymolysis conditions were unified as temperature 80°C, pH value 5.0, time 0.5h, enzyme addition 20000U / g, liquid-to-material ratio 1mL / ...

Embodiment 2

[0047] Embodiment 2 The technique that the present embodiment produces gelatin is:

[0048] (1) Hydrolysis to remove residual meat

[0049] After thawing the frozen fish fillet at room temperature, use alkaline protease to hydrolyze the fish meat under the following conditions: 70°C, pH value 7, liquid-to-material ratio 0.5-10mL / g, time 0.5-5h, enzyme amount 100-10000U / g. After hydrolysis, inactivate the enzyme at 100°C for 10 minutes, filter and rinse with tap water until clean fish bones are obtained, and air-dry or dry at low temperature.

[0050] (2) pickling to remove salt

[0051] At room temperature, the traditional hydrochloric acid immersion method is used to remove the minerals in the fish bones, and the concentration of hydrochloric acid is 0.1-2.0mol / L.

[0052] (3) Enzyme treatment of bone

[0053] Desalinated bone was pretreated with papain. The enzymolysis conditions are unified as temperature 30-80°C, pH value 5.0-9.0, time 0.5-5h, enzyme amount 500-20000U / ...

Embodiment 3

[0057] Embodiment 3 The technique that present embodiment produces gelatin is:

[0058] (1) Hydrolysis to remove residual meat

[0059] After thawing at room temperature, the frozen fleshy fish fillets are hydrolyzed with alkaline protease under the following conditions: 30-70°C, pH 7-12, liquid-to-material ratio 5mL / g, time 3h, enzyme amount 5000U / g. After hydrolysis, inactivate the enzyme at 100°C for 10 minutes, filter and rinse with tap water until clean fish bones are obtained, and air-dry or dry at low temperature.

[0060] (2) pickling to remove salt

[0061] At room temperature, the traditional hydrochloric acid immersion method was used to remove the minerals in the fish bones, and the concentration of hydrochloric acid was 1.5mol / L.

[0062] (3) Enzyme treatment of bone

[0063] Desalinated bone was pretreated with papain. The enzymolysis conditions were unified as temperature 50°C, pH value 7.0, time 35h, enzyme addition 10000U / g, liquid-to-solid ratio 20mL / g. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing freshwater fish bone gelatin by an enzyme process. The method orderly comprises the steps of: preparing a fish bone by enzymolysis of fish, pickling and desalting, carrying out enzymolysis, washing, extracting gelatin, centrifuging, filtering, concentrating and drying. Compared with the prior art, the method has the advantages that (1) a liming process in the traditional process is replaced by the enzyme process, thus the production period is greatly saved, and industrial wastewater is reduced; (2) the fish is removed by a protease hydrolysis process, thus the fish removal efficiency is high and thorough, and the obtained fish bone is smooth and clean; (3) ossein is preprocessed by adopting papayotin, the point at which the pH value is close to a neutral state is an isoelectric point of collagen, collagen loss is reduced, no unmanageable acid hydrolysis liquid is generated, and the generated collagen is safe and reliable; (4) the viscosity of the prepared fish bone can be up to 3.5mPa.s, and the fish bone gelatin is an excellent material for preparing medicinal capsules; and (5) the gelatin prepared from the fish bone is safer than animal gelatin, and the processing added-value of the fish product can be improved.

Description

technical field [0001] The invention particularly relates to a method for preparing freshwater fish bone gelatin by enzymatic method, which belongs to the field of gelatin preparation. Background technique [0002] Gelatin is a partially degraded product of structural protein collagen in animal skin or bone connective tissue. Due to its excellent physical and chemical properties, it is widely used in food, medicine, industry and other fields. With the continuous expansion of the scope of application, the demand for gelatin is also increasing year by year. At present, the annual output of gelatin in the world has reached about 326,000 tons. [0003] The traditional raw materials of the gelatin industry are the skin and bones of pigs and cattle. In recent years, due to the spread of various infectious diseases such as mad cow disease and foot-and-mouth disease carried by cattle, pigs and other animals, many countries have reduced or banned the production of cattle and pigs. T...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12P21/06
Inventor 过世东刘海英
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com