Processing method of sea cucumber polypeptide

A technology of sea cucumber polypeptide and processing method, which is applied in protein food processing, animal protein processing, food science, etc., and can solve the problems of unfavorable development and application of polypeptide deep-processing products, failure to consider the effect of autolysozyme enzymatic hydrolysis, and graded processing of polypeptides, etc. , to achieve the effects of large-scale production, excellent sensory flavor, and increased hydrolysis degree

Active Publication Date: 2013-02-06
烟台参福元海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The sea cucumber enzymatic hydrolysis methods disclosed in the above documents generally adopt single-enzyme hydrolysis or double-enzyme hydrolysis, without considering the enzymatic hydrolysis effect of the autolytic enzyme contained in the fresh sea cucumber itself, and the first three enzymatic hydrolysis methods all nee...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Using fresh sea cucumbers as raw materials, sea cucumber pulp was prepared by beating and homogenizing. Without adjusting the pH, papain and compound protease were added to the sea cucumber pulp at a ratio of 1:1 to a mass fraction of 2%. After enzymolysis at 70°C for 4 hours , inactivate the enzyme at 100°C for 5 minutes, add flavor protease to a mass fraction of 0.5% when the enzymolysis solution is cooled to 45°C, enzymatically hydrolyze for 1 hour, then inactivate the enzyme at 100°C for 5 minutes, and the degree of hydrolysis reaches 77%. Select 80-mesh, 150-mesh, and 300-mesh filter materials for primary filtration of the enzymolysis solution, and then select microfiltration membranes with pore sizes of 20 μm, 5 μm, 1 μm, and 0.45 μm for negative pressure filtration. After microfiltration, a 10K molecular weight cut-off ultrafiltration membrane bag was used for ultrafiltration classification. When the interception concentration was 5 times, pure water was added for...

Embodiment 2

[0024] Using fresh sea cucumbers as raw materials, sea cucumber pulp was prepared by beating and homogenizing. Without adjusting the pH, papain and compound protease were added to the sea cucumber pulp at a ratio of 1:1 to a mass fraction of 3%. After 6 hours of enzymolysis at 70°C , inactivate the enzyme at 100°C for 5 minutes, add flavor protease to 1% mass fraction when the enzymolysis solution is cooled to 50°C, enzymatically hydrolyze for 1 hour, then inactivate the enzyme at 100°C for 5 minutes, the degree of hydrolysis reaches 84%. Select 100-mesh, 200-mesh, and 300-mesh filter materials for primary filtration of the enzymolysis solution, and then select microfiltration membranes with pore sizes of 10 μm, 5 μm, 1 μm, and 0.45 μm for negative pressure filtration. After microfiltration, a 10K molecular weight cut-off ultrafiltration membrane bag was used for ultrafiltration classification. When the interception concentration was 5 times, pure water was added for gradient d...

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Abstract

The invention discloses a processing method of sea cucumber polypeptide, which is characterized by comprising the following steps: A. pretreatment: cleaning fresh sea cucumber, pulping and homogenizing the sea cucumber to obtain sea cucumber pulp; B. enzymolysis: adding papain and compound protease without adjusting the pH value to form a multienzyme system with the autolytic enzyme contained in the fresh sea cucumber so as to perform enzymolysis, and adding flavourzyme to continue enzymolysis until enzymolysis is finished; C. classification: commonly filtering and micro-filtering, and classifying the sea cucumber polypeptide enzymatic hydrolysate through ultrafiltration classification and gradient dilution; and D. package: drying and packaging the sea cucumber polypeptide in a moisture proof manner. According to the invention, the papain and the compound protease have a synergistic effect in the enzymolysis system to reinforce the enzymolysis effect, the whole enzymolysis process is convenient to operate and is beneficial for the mass scale production demand, and meanwhile, the separation efficiency is improved, classified sea cucumber polypeptide with high purity and quality is obtained, and no organic solvent is added in the sea cucumber polypeptide, so that the safety is high, and a guarantee is provided for developing the sea cucumber polypeptide.

Description

technical field [0001] The invention belongs to a processing method of fresh sea cucumber, in particular to a processing method of sea cucumber polypeptide. Background technique [0002] Sea cucumber is rich in protein, amino acid and various trace elements. It has been regarded as a good nourishing product since ancient times, and has extremely high nutritional value. Compared with proteins with large molecular weight, peptides have the characteristics of small molecular weight, easy absorption, non-antigenicity, and various biological activities, and are more and more recognized by people. In recent years, in the deep processing of sea cucumbers, the preparation technology of sea cucumber peptides has become a hot spot. [0003] Chinese invention patent CN102488073A discloses a method for extracting sea cucumber peptides. The steps include: soaking, high-pressure cooking, enzymatic hydrolysis, deodorization, filtration, concentration, drying, and packaging of the finished...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
Inventor 张健王茂剑高继庆赵云苹乔瑞光
Owner 烟台参福元海洋科技有限公司
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