Crocodile meat protein antioxidative peptide powder and preparation method thereof

An antioxidant polypeptide, crocodile meat technology, applied in the field of natural antioxidants and functional foods, can solve the problems of non-discovery, troublesome operation, lack of antioxidant functional properties, etc., and achieves short enzymatic hydrolysis cycle, energy saving, and excellent processing characteristics. Effect

Active Publication Date: 2012-11-28
广西中爱生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above enzymatic hydrolyzate of crocodile meat is either through single enzymatic hydrolysis, the product is limited, or after secondary enzymatic hydrolysis, the operation is more troublesome; in addition, these enzymatic hydrolyzates have a certain bitter taste, and have no specific anti-oxidation function characteristics
[0004] After searching, no reports were found on the preparation of crocodile meat protein antioxidant peptides by enzymatically hydrolyzing crocodile meat protein with a compound enzyme composed of flavor protease, neutral protease and papain

Method used

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  • Crocodile meat protein antioxidative peptide powder and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0031] The preparation of embodiment 1 crocodile meat protein antioxidant polypeptide powder

[0032] Follow the steps below:

[0033] 1) Thaw frozen crocodile meat, clean it, remove fat tissue, place it in a meat grinder and grind it into minced meat to obtain minced crocodile meat.

[0034] 2) Add 2000g of water to 500g of minced crocodile meat, then incubate in a 90°C water bath for 10min, then homogenize with a dispersing homogenizer (FW2000 dispersing homogenizer, Shanghai Fluke Company, the same below) at 9000rpm for 5min, Obtain crocodile meat homogenate.

[0035] 3) Adjust the pH of the crocodile meat homogenate to 7.0 and the temperature to 50° C., add 1 g of compound protease to the crocodile mince homogenate according to the mass ratio between the compound protease and the crocodile minced meat of 1:500, papain is included in the compound protease (Nanning, Guangxi Pangbo Biological Co., Ltd., the same below) 0.25g, neutral protease (Beijing Donghua Qiangsheng Bio...

Embodiment 2

[0037] The preparation of embodiment 2 crocodile meat protein antioxidant polypeptide powder

[0038] Follow the steps below:

[0039]1) Thaw frozen crocodile meat, clean it, remove fat tissue, place it in a meat grinder and grind it into minced meat to obtain minced crocodile meat.

[0040] 2) Add 3000 g of water to 1000 g of minced crocodile meat, then keep it warm in a water bath at 90° C. for 15 minutes, and then homogenize with a dispersing homogenizer at 10,000 rpm for 5 minutes to obtain a crocodile meat homogenate.

[0041] 3) adjusting the pH of the crocodile meat homogenate obtained in step 2) to be 7.5 and the temperature to be 55° C., adding 2.0 g of the compound protease to the crocodile mince homogenate according to the mass ratio between the compound protease and the crocodile meat in a ratio of 1:500, The compound protease contains 0.5g of papain, 0.5g of neutral protease and 1.0g of flavor protease; the hydrolysis reaction was carried out at 55°C and pH 7.5 f...

Embodiment 3

[0043] The preparation of embodiment 3 crocodile meat protein antioxidant polypeptide powder

[0044] Follow the steps below:

[0045] 1) Thaw frozen crocodile meat, clean it, remove fat tissue, place it in a meat grinder and grind it into minced meat to obtain minced crocodile meat.

[0046] 2) Add 4800 g of water to 1600 g of minced crocodile meat, incubate in a water bath at 90° C. for 15 minutes, and then homogenize with a dispersing homogenizer at 10,000 rpm for 5 minutes to obtain a crocodile meat homogenate.

[0047] 3) Adjust the pH of the crocodile meat homogenate obtained in step 2) to be 7.0 and the temperature to be 55° C. According to the mass ratio between the compound protease and the crocodile meat, add the compound protease (papain) to the crocodile meat homogenate in a ratio of 1:800. : the ratio of neutral protease: flavor protease is 1: 1: 2) 2.0g, the compound protease contains papain 0.5g, neutral protease 0.5g and flavor protease 1.0g; carry out hydroly...

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Abstract

The invention discloses crocodile meat protein antioxidative peptide powder which belongs to the field of functional food. The invention further discloses a preparation method of the crocodile meat protein antioxidative peptide powder, comprising the following steps: grinding crocodile meat into a meat paste, then adding water and conducting homogenate; adding compound protease according to a weight ratio of the compound protease to the crocodile meat paste being 1:500-1000 to conduct enzymatic hydrolysis reaction, wherein the compound protease comprises papain, AS1398 neutral protease and flavourzyme; and carrying out centrifugation and filtration on the hydrolysate, and drying the filtrate. According to the invention, the crocodile meat protein antioxidative peptide powder disclosed herein has strong antioxidant property, excellent processing characteristics, high dissolvability, and high emulsification activity; in addition, the crocodile meat protein antioxidative peptide powder disclosed herein is prepared by using the food-grade compound protease, thus the organoleptic properties are excellent, the enzymatic hydrolysis product is creamy white, the whole color is consistent, and there is no foreign odor; and the safety is high, and the cost is low.

Description

technical field [0001] The invention belongs to the field of functional foods and natural antioxidants, and in particular relates to a crocodile meat protein antioxidant polypeptide powder and a preparation method thereof. Background technique [0002] The aging of the human body is related to the oxidation of cells in the body. Lipids in food are prone to oxidative rancidity during storage and transportation, which leads to fission of product color and flavor and produces harmful compounds. Synthetic chemicals such as tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are commonly used antioxidants. However, these synthetic antioxidants have been proven to have potential health risks in animal models. Therefore, the application of synthetic antioxidants in food has been increasingly restricted. Therefore, the development of food-derived antioxidant substances or naturally occurring antioxidant substances with strong antioxida...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/02
Inventor 陈孙福
Owner 广西中爱生物科技有限公司
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