Method for preparing bonito stick protein hydrolysate with effect of reducing uric acid
A technology of protein hydrolyzate and protein hydrolysis, which is applied in the field of preparation of bonito protein hydrolyzate, can solve the problems of high protein content and low fat content of bonito, achieve remarkable efficacy, light fishy smell, and significant effect of reducing uric acid
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Embodiment 1
[0037] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until minced, take 100 g of bonito mince, and scale 1:5 (w / w) Add water and cook at 80°C for 10 min, then cool to room temperature.
[0038](2) Restricted enzymatic hydrolysis: Adjust the pH value of the boiled bonito flake meat to 6.5, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 0.5% of bonito protein), and the reaction was shaken in a water bath at 50°C for 6.0 h. After the reaction, the hydrolyzate was placed in boiling water for 10 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.
[0039] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step method for separation of bonito protein hydrolyzate: the first step: pass the supernatant of bonito protein hydrolysis through...
Embodiment 2
[0042] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until it is minced, take 100 g of bonito minced meat, and use a ratio of 1:8 (w / w) Add water and cook at 100°C for 30 min, then cool to room temperature.
[0043] (2) Restricted enzymatic hydrolysis: Adjust the pH value of the boiled bonito flake meat to 8.5, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 2.0% of bonito protein), and the reaction was shaken in a water bath at 50-55°C for 12.0 h. After the reaction, the hydrolyzate was placed in boiling water for 15 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.
[0044] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step separation of bonito protein hydrolyzate: the first step: pass the supernatant of bonito protein hy...
Embodiment 3
[0047] (1) Heat treatment of raw materials: fresh bonito, remove the head, viscera, tail and spine, obtain pure muscle tissue, grind it in a meat grinder until it is minced, take 100 g of bonito minced meat, and use a ratio of 1:6 (w / w) Add water and cook at 90°C for 15 min, then cool to room temperature.
[0048] (2) Restricted enzymatic hydrolysis: Adjust the pH value of the boiled bonito flake meat to 6.8, and add papain (enzyme activity 8.0×10 5 U / g, the amount of enzyme added is 1.0% of bonito protein), and the reaction was shaken in a water bath at 50°C for 8.0 h. After the reaction, the hydrolyzate was placed in boiling water for 20 min to inactivate the enzyme, centrifuged, and the supernatant was collected to obtain the bonito protein hydrolyzed supernatant.
[0049] (3) "Membrane separation-anion exchange chromatography-gel filtration chromatography" three-step separation of bonito protein hydrolyzate: the first step: pass the bonito protein hydrolyzate supernatan...
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