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Method for rapidly extracting fish collagen

A fish collagen, rapid technology, applied in the direction of fermentation, etc., can solve the problems of incomplete degreasing, low product molecular weight, environmental pollution, etc., and achieve the effects of shortening production time, improving extraction efficiency and high yield

Active Publication Date: 2014-05-14
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing fish collagen extraction methods often ignore the problem of fat removal in fish waste during the pre-treatment, making fat mixed into collagen affect the purity of collagen, and restrict its application in downstream fields
In addition, the method of fat removal generally adopts acid, alkali solution or organic solvent method. These methods are not only costly, but the degreasing is not complete, and the use of chemical reagents is easy to denature collagen and reduce product yield.
The traditional collagen extraction method uses acid or alkali to degrade collagen to extract, these methods will lead to the destruction of some amino acids during the degradation process, poor product safety, loss of biological activity, and waste liquid in production will pollute the environment; low-temperature biological enzymatic hydrolysis Technology, without adding other substances, can improve product quality (such as CN102533914 A) and avoid environmental pollution, but it takes a long time and the product molecular weight is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Cut the clean fish skin, fish scales, and swim bladders from sturgeon and remove surface impurities into small pieces, and cut them into 200-mesh fish meal with a crusher;

[0027] (2) Enzymatic hydrolysis to remove fat: Add distilled water 5 times the weight of fish meal to the fish meal and stir to make a slurry, add 0.2% lipase to the slurry, control the temperature at 30°C, stir for 40 minutes, and filter to remove the filtrate ;

[0028] (3) Cleaning: first mix the fishmeal after enzymatic degreasing and filtration with a 3% sodium bicarbonate solution that is 10 times the weight of the fishmeal, stir for 20 minutes and then filter to remove the filtrate; then mix the filtered fishmeal with the weight of the fishmeal 9 times of sodium chloride solution with a mass fraction of 2% was mixed, and the filtrate was filtered and removed after stirring for 20 minutes; finally, the filtered fish meal was mixed with distilled water whose weight was 10 times that of the ...

Embodiment 2

[0032] (1) Cut the clean fish skin, scales and swim bladders from bighead carp and remove surface impurities into small pieces, and cut them into 50-mesh fish meal with a crusher;

[0033] (2) Enzymatic hydrolysis to remove fat: add distilled water 3 times the weight of fish meal to the fish meal and stir to make a slurry, add lipase accounting for 0.01% of the slurry mass to the slurry, control the temperature at 50°C, stir for 20 minutes, and filter to remove the filtrate ;

[0034](3) Cleaning: first mix the fish meal after enzymatic degreasing and filtration with a 1% sodium bicarbonate solution whose weight is 5 times the weight of the fish meal, stir for 20 minutes, and then filter to remove the filtrate; then mix the filtered fish meal with the weight of Mix 6 times the weight of fishmeal with 3% sodium chloride solution, stir for 20 minutes, and filter to remove the filtrate; finally, mix the filtered fishmeal with distilled water whose weight is 9 times the weight of ...

Embodiment 3

[0038] (1) Cut the clean fish skin, fish scales, and swim bladders from sea bass and remove surface impurities into small pieces, and cut them into 100-mesh fish meal with a crusher;

[0039] (2) Enzymatic hydrolysis to remove fat: add distilled water 4 times the weight of fish meal to the fish meal and stir to make a slurry, add 0.05% lipase to the slurry, control the temperature at 40°C, stir for 30 minutes, and filter to remove the filtrate ;

[0040] (3) Cleaning: first mix the fishmeal after enzymatic degreasing and filtration with a sodium bicarbonate solution whose weight is 6 times the weight of the fishmeal and whose mass fraction is 2%, stir for 20 minutes and then filter to remove the filtrate; then mix the filtered fishmeal with the weight of fishmeal 8 times by weight is mixed with 4% sodium chloride solution, stirred for 20 minutes and filtered to remove the filtrate; finally, the filtered fish meal is mixed with distilled water whose weight is 8 times that of th...

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PUM

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Abstract

The invention discloses a method for rapidly extracting fish collagen. An enzymolysis approach is adopted in the previous degreasing treatment and extraction processes of the fish collagen, so that the production time is shortened. The extraction process is green and environment-friendly, rapid and convenient, and the fish collagen is high in yield, and fewer in impurities.

Description

technical field [0001] The invention belongs to the technical field of biological product preparation, in particular to a method for rapidly extracting fish collagen. Background technique [0002] Collagen is an important structural protein with rich physiological functions in connective tissue. Its unique macromolecular helical structure and aggregated structure make it have certain thermal stability and high mechanical toughness and strength. It is unique for food, pharmaceuticals, and packaging materials. Collagen has strong hydrophilic and moisturizing properties. It can be used as an additive in food to improve the flavor of food and increase the storage stability of food. It can be used as a gelling agent, stabilizer, emulsifier, enhancer Thickener, foaming agent, adhesive, clarifying agent, etc. Collagen, as a natural biological resource, is now more and more widely used in high value-added industries such as food, medicine, cosmetics, and nutritional health product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 钟春燕钟宇光
Owner HEBEI STRONG FOOD