Enzymolysis method of mussel protein

A neutral protease and enzymolysis technology, which is applied in the field of enzymolysis and extraction of mussel protein by ultrasonic-microwave-assisted extraction, can solve the problem of affecting the enthusiasm of fishermen for production, the limited range of fresh mussels, and the preservation of only three days. and other problems to achieve the effect of shortening extraction time, improving efficiency and high degree of hydrolysis

Inactive Publication Date: 2012-11-14
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh-keeping period of mussels after watering is short, usually 1-2 days. Even if they are sold with ice, they can only be stored for three days, which makes the scope of fresh mussels not wide. A large number of mussels are concentrated on the market, which often leads to poor sales and affects Fishermen's enthusiasm for production, research on deep processing of mussels, and preparation of mussel hydrolyzate or dry powder can promote the development of mussel aquaculture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 90 grams of mussel meat, add 180 mL of deionized water according to the ratio of liquid to solid ratio 2 (ml / g), grind it with a tissue grinder to obtain a meat slurry, shake it up and add 0.1mol / L hydrochloric acid or 0.1mol / L L sodium hydroxide solution to adjust the pH value of the meat slurry to 7.5, then add 4000U / g of neutral protease, place it in an ultrasonic / microwave assisted extraction apparatus, adjust the ultrasonic power to 80w, the microwave power to 100W, the processing time to 3min, and the temperature Controlled at 45°C, after the treatment, the degree of proteolysis was determined to be 94.93%.

Embodiment 2

[0018] Weigh 60 grams of mussel meat, add 180 mL of deionized water according to the liquid-solid ratio of 3 (ml / g), grind it with a tissue grinder to obtain a meat slurry, and add 0.1mol / L hydrochloric acid or 0.1mol / L hydrochloric acid after shaking well. L sodium hydroxide solution to adjust the pH value of the meat slurry to 7.0, then add 5000U / g of neutral protease, place in an ultrasonic / microwave assisted extraction apparatus, adjust the ultrasonic power to 40w, the microwave power to 150W, and the processing time to 1.5min. The temperature was controlled at 40° C., and after the treatment, the degree of proteolysis was determined to be 97.82%.

Embodiment 3

[0020] Weigh 100 grams of mussel meat, add 400 mL of deionized water according to the liquid-solid ratio of 4 (ml / g), grind it with a tissue grinder to obtain a meat slurry, shake it well, add 0.1 mol / L hydrochloric acid or 0.1 mol / L L sodium hydroxide solution to adjust the pH value of the meat pulp to 6.5, then add 6000U / g of neutral protease, place it in an ultrasonic / microwave assisted extraction apparatus, adjust the ultrasonic power to 50w, the microwave power to 200W, the processing time to 1min, and the temperature Controlled at 35°C, after the treatment, the degree of proteolysis was determined to be 98.35%.

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Abstract

The invention discloses an enzymolysis method of mussel protein, characterized by using mussel flesh as a raw material, grinding by a tissue grinding machine, then adding a certain amount of neutral protease, and then hydrolyzing in an ultrasonic wave / microwave assisted extraction device to obtain a hydrolysate of mussel protein. According to the invention, by using the combination technique of ultrasonic extraction and microwave-assisted extraction, full hydrolysis of mussel is realized, the time of extracting by using a single enzymolysis method is shortened, the efficiency is raised; the hydrolysate of mussel protein prepared by hydrolyzing mussel contains a lot of free amino and protein, is easier to be absorbed by human body than the mussel flesh, and can be used as an auxiliary material of other food to raise nutritional values and economic benefit of mussel, thus the invention provides the reasonable application of mussel with a new approach. The method has the advantages of easy obtainment and low price of raw materials, simple and efficient process, and high degree of hydrolysis of the obtained hydrolysate of mussel protein, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to an enzymolysis extraction method of mussel protein, more specifically, relates to a process for enzymolysis extraction of mussel protein by ultrasonic-microwave assisted extraction. Background technique [0002] At present, the extraction methods of active ingredients at home and abroad mainly include buffer extraction method, organic solvent extraction method, enzyme extraction method, etc. These methods generally have the problem of low extraction rate. Buffer extraction method refers to directly adding buffer solution to soak, The target active substance is exuded through the diffusion between molecules, which has the problems of long extraction time and low extraction rate; the organic solvent extraction method needs to add a certain amount of organic solvent, which has the disadvantages of low extraction amount, high solvent consumption, and easy to cause environmental pollution. The problem is that the enzymatic extractio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34
Inventor 欧阳小琨杨立业闫海强
Owner ZHEJIANG OCEAN UNIV
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