Method of preparing antioxidative peptide by enzymolysis of byproducts in mackerel can processing

Abstract

The invention provides a method of preparing antioxidative peptide by enzymolysis of byproducts in mackerel can processing. The method comprises the following steps: mixing and crushing leftovers such as end-pieces rich in protein and fish heads with cooking liquor, and centrifugalizing to obtain a protein source which can be directly enzymatically hydrolyzed; adding 1-1.5% (w / v) of flavourzyme, adjusting the pH to 6.0, and hydrolyzing for 5 hours at 50 DEG C; and sequentially centrifugalizing, ultra-filtering, concentrating, freezing and drying to obtain the antioxidative peptide. The enzymatically hydrolyzed polypeptide of mackerel, which is prepared by the invention, has good antioxidant activity. By taking byproducts in mackerel can processing as raw materials, the antioxidative peptide is prepared by an enzymolysis method, so that products in processing of aquatic products are green and environment-friendly with high values. The preparation method is simple, and the antioxidative peptide prepared is strong in activity.

Description

technical field [0001] The invention belongs to the field of functional food processing technology or biopharmaceutical technology, and in particular relates to a method for preparing antioxidant peptides by enzymatic hydrolysis of canned mackerel processing by-products. Background technique [0002] (1) my country's aquatic product processing cooking liquid and by-products are huge and need to be developed urgently [0003] According to the "2011 Fishery Statistical Yearbook", the mainland of my country exported 98,000 tons of canned fish in 2010. In the production of canned aquatic products, especially canned fish, a large amount of cooking liquid and leftovers will be produced. There are nearly one million fish in my country every year. Tons of cooking liquid need to be developed urgently, while the leftovers that are treated as feed or discarded with low value reach several million tons. At present, due to the lack of effective technical means, most enterprises ...

AI Technical Summary

Problems solved by technology

Generally speaking, at present, the utilization of cooking liquid and leftovers of fish processing is still relatively limited, the efficient recovery of protein is rarely involved, and the deep processing of protein is still relatively lacking. The research work is still basically in the laboratory stage. The industrial development of biologically active peptides prepared from cooking liquid and leftovers of similar processing remains to be carried out

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