Processing method of fish skin collagen polypeptide

A collagen polypeptide and processing method technology, applied in the field of polypeptide processing, can solve the problems of high-efficiency utilization and development of unfavorable polypeptide new products, low efficiency of filtration and impurity removal technology, and non-compliance with food safety, etc., to achieve guaranteed and guaranteed food safety The effect of high quality and safety

Inactive Publication Date: 2015-01-21
山东省海洋资源与环境研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the processing method of fish skin collagen polypeptide disclosed in the above documents, there are many food safety hazards, including food safety and processing safety, etc.
First of all, in the process of processing, a large amount of strong acid and strong alkali is used to adjust the pH value, which not only has food safety problems caused by protein denaturation, but also has potential safety hazards in the storage and use of these acids and alkalis, and is easy to cause pollution to the environment
The use of organic solvents in the process of deodorization, deodorization, decolorization, etc. has certain hidden dangers of toxic residues, does not meet the relevant requirements of food safety, and will also have a huge impact on the environment
In addition, technologies such as filtration and impurity removal and high-temperature evaporation and concentration have low efficiency and need to be replaced by new methods.
Finally, all the studies did not classify the refined peptides, which is not conducive to the efficient utilization and development of new peptide products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: The thawed fish skin was used as raw material, cooked at 120° C. for 5 minutes, and then 6 times the weight of water was added for wet beating. Papain was selected for activity-oriented and controllable biological enzymatic hydrolysis. The enzymatic hydrolysis conditions were: 1% enzyme addition, 65°C temperature, and 5 hours to prepare collagen polypeptide enzymatic hydrolysis with high antioxidant activity. After the enzymatic hydrolysis is completed, inactivate the enzyme by incubating at 97°C for 5 minutes. After inactivating the enzyme, the crude collagen polypeptide enzymatic hydrolyzate was obtained by centrifuging in a continuous tubular centrifuge at 4000 rpm to remove impurities. Ultrafiltration membrane packs with molecular weight cut-offs of 10KDa, 5-10KDa, 1-5KDa and less than 1KDa are used for segmented cut-off, and collagen polypeptide solutions with 4 different molecular weight cut-offs can be obtained. And by controlling the ultrafiltration ...

Embodiment 2

[0022] Example 2: Using fresh fish skin as raw material, after cooking at a high temperature of 98° C. for 8 minutes, adding 3 times the weight of water for wet beating. The method of adding papain and compound protease at a ratio of 1:1 at the same time for activity-oriented and controllable biological enzymolysis can prepare peptides with high immune-modulating activity. The enzymolysis conditions were as follows: the total amount of enzyme added was 1.5%, the temperature was 60°C, and the time was 4 hours. After the enzymatic hydrolysis is completed, inactivate the enzyme by incubating at 95°C for 7 minutes. After inactivating the enzyme, the crude collagen polypeptide enzymatic solution was obtained by centrifuging in a continuous tubular centrifuge at 8,000 rpm to remove impurities. Ultrafiltration membrane packs with molecular weight cut-offs of 10KDa, 5-10KDa, 3-5KDa, 1-3KDa and less than 1KDa are used for segmental cut-off, and 5 kinds of collagen polypeptide solution...

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PUM

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Abstract

The invention relates to a processing method of polypeptides, and in particular relates to a method for preparing a plurality of collagen polypeptides by using fish skins as raw materials. The method comprises the following steps: by adopting unfrozen fish skins or fresh fish skins as the raw materials, performing high-temperature cooking and ripening, and adding water to perform wet-process pulping; performing segmented enzymolysis by selecting a proper amount of enzymes; performing enzyme deactivation after enzymolysis ends; removing impurities by virtue of centrifugation to obtain a crude collagen polypeptide enzymatic hydrolysate; respectively performing segmented interception by using ultra-filtration membrane bags to obtain collagen polypeptide liquids with different molecular weight cutoff; freezing the collagen polypeptide liquids with different molecular weight cutoff, and then respectively performing vacuum freezing and drying; and finally respectively performing super-critical CO2 extraction, fishy smell removal, deodorization and decolorization on dry polypeptide products. The processing method disclosed by the invention can ensure food safety of the whole technological process, is safe and efficient, can be used for improving the efficiency and ensuring the quality, and is strong in operability; and the whole technological process is simple and reasonable, and is high in safety, strong in operability, high in product yield and good in quality.

Description

technical field [0001] The invention relates to a processing method of polypeptides, in particular to a method for preparing various collagen polypeptides using fish skin as a raw material. Background technique [0002] At present, there are a variety of peptide products including collagen peptides (from livestock) on the international market, which are mainly used in medicine, health food and beauty cosmetics. The selling price of such products varies depending on the type, and generally ranges from several hundred yuan to thousands of yuan per kilogram. Collagen and peptides required by pharmaceutical factories, health care products factories and cosmetics factories in my country basically rely on imports. Relevant studies have shown that aquatic collagen also has good gelling properties, thickening properties, emulsifying properties, hydration properties, low antigenicity, and low allergenicity. Japan and Europe have carried out research, development and production of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/78C07K1/36C07K1/34
CPCY02P20/54
Inventor 张健王茂剑王共明赵云苹
Owner 山东省海洋资源与环境研究院
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