Fish skin antifreeze protein as well as preparation method and application thereof

A technology of antifreeze protein and fish skin, which is applied in the fields of application, freezing sweets, and chemical preservation of meat/fish, etc., to achieve good antifreeze function, improve antifreeze ability, and improve the effect of tissue structure

Active Publication Date: 2015-05-06
人民国肽集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are no literature reports on the preparation of antifreeze proteins and protein polypeptides using fish skin resources at home and abroad. If a simple and efficient method for preparing antifreeze proteins using fish skin resources can be developed, the obtained antifreeze proteins have specific antifreeze properties. function, it is bound to have huge application prospects and market value

Method used

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  • Fish skin antifreeze protein as well as preparation method and application thereof
  • Fish skin antifreeze protein as well as preparation method and application thereof
  • Fish skin antifreeze protein as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1: the preparation method of grass carp skin antifreeze protein

[0073] (1) Choose 100 grams of frozen grass carp skin, thaw it at 7°C for 12 hours, wash the fish skin with clean water that meets the drinking water hygiene standard, and the cleaning water temperature is 10°C; The fish skin is beaten into a slurry; then 150 grams of water 1.5 times the weight of the fish skin slurry is added to the beaten fish skin slurry, and the fish skin slurry is ground into a fish skin slurry by a colloid mill, and the upper layer of fat is removed by centrifugation at 6000g for 8 minutes to obtain fat-free fish skin Serum 245 grams.

[0074] (2) The degreased fish skin slurry obtained in step (1) was placed in an ultrasonic generator, and subjected to ultrasonic treatment with a power of 800w and a frequency of 25KHz for 10 minutes to change the tissue structure of the fish skin protein.

[0075] (3) according to the ratio of weight percent of fish skin weight 0.2%, ad...

Embodiment 2

[0079] Embodiment 2: the preparation method of cod skin antifreeze protein

[0080] (1) Choose 200 grams of frozen cod skin, thaw it at 7°C for 10 hours, wash the fish skin with clean water that meets drinking water hygiene standards, and the cleaning water temperature is 10°C; Beat the fish skin into a slurry; then add 200 grams of water 1.0 times the weight of the fish skin slurry to the beaten fish skin slurry, use a colloid mill to grind the fish skin slurry, and centrifuge at 5000g for 12 minutes to remove the upper layer of fat to obtain fat-free fish skin Serum 388 grams.

[0081] (2) Place the degreased fish skin slurry obtained in step (1) in an ultrasonic generator, and undergo ultrasonic treatment with a power of 900w and a frequency of 20KHz for 15 minutes to change the tissue structure of the fish skin protein.

[0082] (3) according to the ratio of weight percent of 0.3% of fish skin weight, add composite protease 0.6 gram in the degreased fish skin slurry after...

Embodiment 3

[0086] Embodiment 3: the preparation method of tilapia fish skin antifreeze protein

[0087] (1) Choose 100 grams of frozen tilapia fish skin, thaw it at 7°C for 15 hours, wash the fish skin with clean water that meets the drinking water hygiene standard, and the cleaning water temperature is 10°C; The machine beats the fish skin into a slurry; then add 300 grams of water 3.0 times the weight of the fish skin slurry to the beaten fish skin slurry, use a colloid mill to grind the fish skin slurry, and centrifuge at 4000g for 12 minutes to remove the upper layer of fat to obtain fat-free Fish skin slurry 390g.

[0088] (2) Place the degreased fish skin slurry obtained in step (1) in an ultrasonic generator, and undergo ultrasonic treatment with a power of 1000w and a frequency of 25KHz for 10 minutes to change the tissue structure of the fish skin protein.

[0089] (3) add composite protease 0.5 gram in the degreased fish skin slurry after step (2) ultrasonic treatment accordin...

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Abstract

The invention relates to a preparation method of fish skin antifreeze protein, fish skin antifreeze protein prepared by adopting the method, and applications of the fish skin antifreeze protein. The method comprises the steps of beating fish skins into fish skin paste, mixing the fish skin paste with water and then milling into fish skin paste liquor; centrifuging the fish skin paste liquor to remove the upper-layer fat to obtain defatted fish skin paste liquor; performing ultrasonic treatment to the defatted fish skin paste liquor; mixing the ultrasonically-treated defatted fish skin paste liquor with compound protease for performing enzymatic hydrolysis; preserving heat, cooling and centrifuging, and collecting supernatant; micro-filtering the supernatant to obtain fish skin protein liquor; condensing and freeze-drying the fish skin protein liquor to obtain the fish skin anti-freeze protein. Aiming at the current development situation of the existing antifreeze protein products, the invention discloses a simple and efficient preparation method for fish skin antifreeze protein by taking fish skins as raw materials through a great amount of experiments; the prepared fish skin antifreeze protein has better specific anti-freeze function, easily realizes the industrial production, thus having tremendous application prospects and market values.

Description

technical field [0001] The invention relates to the field of aquatic food processing, in particular to a method for preparing antifreeze protein from fish skin, the fish skin antifreeze protein obtained by the method, and the application of the fish skin antifreeze protein. Background technique [0002] Antifreeze Protein (AFP), also known as Thermal Hysteresis Protein (THP), Ice Binding Proteins or Ice Structuring Proteins. Antifreeze proteins can non-colligatively lower the freezing point of the solution or inhibit the growth of ice crystals by binding to specific ice crystal surfaces, and have the function of low temperature protection. Antifreeze proteins can be used for ultra-low temperature preservation of human or animal organs to improve their freezing quality; they can improve the antifreeze ability of specific microorganisms, reduce the formation of ice crystals and the damage of recrystallization to food structure when food is frozen, and improve food quality. An...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34C12N1/04A23G9/38A23B4/20
Inventor 罗永康沈慧星
Owner 人民国肽集团有限公司
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