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Preparation method of matreel active peptide

An active peptide and mackerel technology, which is applied in the field of preparation of mackerel active peptides, can solve problems such as underutilization of mackerel's economic value, and achieve the effects of comprehensive amino acid composition, fast flow rate, and few side reactions.

Inactive Publication Date: 2013-05-08
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the economic value of mackerel has not been fully utilized, and how to make high-value use of mackerel has become an urgent problem to be solved, which has attracted great attention

Method used

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  • Preparation method of matreel active peptide
  • Preparation method of matreel active peptide
  • Preparation method of matreel active peptide

Examples

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preparation example Construction

[0022] Preparation of Mackerel Active Peptide: Take mackerel fish meat, viscera, fish head and tail as raw materials, wash and mince, add a certain volume of deionized water, and stir continuously in an appropriate constant temperature water bath to achieve the optimum enzyme of protease After the solution temperature, keep it warm for about 5 minutes, and adjust the pH to the optimum value of each protease with 1 mol of NaOH or HCL. A certain amount of protease is added, hydrolyzed for a period of time, after the reaction is completed, the enzyme is inactivated, centrifuged, the supernatant is collected, freeze-dried, and mackerel active peptide is obtained.

[0023] In the preparation method of the above-mentioned mackerel active peptide, the ratio of adding deionized water is 1:10 to 1:20, and the proteases are respectively flavor protease, papain, neutral protease, trypsin and acid protease. All proteases mentioned above were purchased from Hubei Kangbaotai Fine Chemical C...

Embodiment 1

[0025] Take mackerel fish flesh 100g, wash mackerel fish flesh with deionized water, mash with high-speed mixer, gained surimi is mixed with water, add deionized water according to the ratio of mass ratio surimi: water=1:20, even The mass fraction of the substrate is 5%, and it is continuously stirred in a constant temperature water bath at 35°C. After reaching the optimum enzymatic hydrolysis temperature of neutral protease, it is incubated for about 5 minutes, and the pH is adjusted to 7.0 with 1mol of NaOH or HCL, and it is stirred continuously to Add 1746.4U / g enzyme activity unit per gram of surimi and add neutral protease to react for 5.5h. After the enzymatic hydrolysis, stop stirring, and rapidly raise the temperature to 95~100°C for 10 minutes to inactivate the enzyme, then adjust the pH of the slurry to neutral with acid or alkali, centrifuge at 4°C at low temperature (7000r / min, 20min), and put on The serum was stored at -20°C for later use.

[0026] The mackerel a...

Embodiment 2

[0028] Take by weighing two portions of mackerel fish meat each 10g, wash the mackerel fish meat with deionized water respectively, mash it with a high-speed mixer, mix the gained surimi with water, and add it according to the ratio of mass ratio surimi: water=1:20 Ionized water, that is, the mass fraction of the substrate is 5%. Stir continuously in a constant temperature water bath at 35°C. After a period of heat preservation, one part of it is adjusted to pH 7.0 with 1mol of NaOH or HCL, and continuously stirred. Add 1746.4U / g enzyme activity unit and add neutral protease to react for 5.5h. After the reaction is over, stop stirring respectively, and rapidly raise the temperature to 95-100°C for 10 minutes to passivate the enzyme, then use acid or alkali to adjust the pH of the slurry to neutral, centrifuge at 4°C at low temperature (7000r / min, 20min), and The supernatant was freeze-dried and stored for later use.

[0029] Put 10 mg of the lyophilized product on a gel colum...

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Abstract

The invention belongs to the field of ocean chemistry and specifically relates to a preparation method of a mackerel active peptide. The preparation method comprises the following steps: by taking mackerel as a raw material, mincing, adding into deionized water, placing in a constant-temperature water bath, stirring, performing heat preservation for 5-10 minutes, and further regulating the pH value; and adding a protease to perform enzymolysis reaction for 5-8 hours after the regulation of the pH value, performing enzyme deactivation after the end of the reaction, centrifugating, collecting supernatant fluid and performing freeze drying to get the mackerel active peptide, wherein the protease with the enzyme activity unit of 1000U-2000U is added into each gram of the mined raw material, namely the mackerel. The preparation method disclosed by the invention has the advantages of mild reaction conditions, few side reactions, no damages of amino acids and simple and safe equipment. The prepared peptide has the advantages of light yellow powder in powder appearance, solubility in water, comprehensive composition of the amino acids and rich content, and becomes a nutritional food without pigments and additives.

Description

technical field [0001] The invention belongs to the field of marine chemistry, and in particular relates to a preparation method of mackerel active peptide. Background technique [0002] Bioactive peptides are widely used in the food and cosmetics industry, agriculture and animal husbandry, field of medicine. Mackerel, also known as blue catfish, is a low-value fish in the middle and upper layers of the ocean. It is distributed in various sea areas in my country, especially in the East China Sea. Mackerel is an important processed fish species in my country, which is processed into tens of thousands of tons of frozen fish fillets and canned fish every year. However, the economic value of mackerel has not been fully utilized, and how to make high-value use of mackerel has become an urgent problem to be solved, which has attracted great attention. The research on the preparation of protein by enzymatic hydrolysis has always been a hot spot. It has high hydrolysis efficiency...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 李鹏程王雪芹邢荣娥刘松于华华李克成李冰秦玉坤李荣锋
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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