Method for preparing low-value seashell oligopeptide based on simulated digestion

A technology for simulating digestion and low-value shellfish, which is applied in the field of preparation of shellfish oligopeptides to achieve good absorption performance, high safety, and high stability

Inactive Publication Date: 2015-04-01
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] China invented "Seafood leftover oligopeptide and its preparation method", application number 201210466301.4 discloses a method for preparing oligopeptides by adding chitosan after enzymatic hydrolysis of seafood leftovers, and a Chinese invention "A kind of soybean protein low in Polypeptide and its preparation method and use”, application number 200910128506.X; China’s invention “a corn oligopeptide and its preparation method”, application number 200810084992.5 discloses a method for preparing oligopeptides from plant proteins, using marine low The preparation of oligopeptides from shellfish has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing marine low-value shellfish oligopeptides based on simulated digestion, comprising the following steps:

[0022] 1. Preprocessing

[0023] Shelling the clams and taking the whole viscera, cleaning them, deionized water, beating with a beater, and then homogenizing to obtain minced clam meat;

[0024] 2. Enzymatic hydrolysis

[0025] Mix trypsin and chymotrypsin according to the mass ratio of 6:1 to form a compound enzyme. In the case of a material-to-water ratio of 1:3, add the compound enzyme according to 3% of the protein content of the clam. The compound enzyme is in the enzymolysis tank Preheat and keep warm for 10 minutes; add enzyme system after pretreatment, stir slowly for enzymolysis, and the enzymatic hydrolysis conditions are pH 8.0, 40°C, and 4 hours of enzymatic hydrolysis. After enzymatic hydrolysis, inactivate the enzyme at 100°C for 10 minutes;

[0026] 3. Isolation preparation

[0027] Centrifuge the above enzymolysis ...

Embodiment 2

[0029] A method for preparing marine low-value shellfish oligopeptides based on simulated digestion, comprising the following steps:

[0030] (1) Pretreatment of shellfish protein: remove the shell from Pinctada martensii and take the whole viscera, wash, beat, and homogenize to obtain minced Pinctada martensii meat;

[0031] (2) Simulated digestion and enzymatic hydrolysis: Add deionized water to the minced meat prepared in step (1), the ratio of material to water is 1:1, stir evenly, control the temperature of the suspension at 30°C, pH value 2.0, and press shellfish minced meat 0.5% of the protein content was added to pepsin for enzymolysis for 2 hours, and the enzymolysis process was kept stirring slowly. After the enzymolysis was completed, the enzyme was extinguished at 100°C for 10 minutes, and the enzymatic hydrolyzate of shellfish was obtained after cooling to room temperature;

[0032] (3) Separation and preparation of shellfish protein oligopeptides:

[0033] a Cen...

Embodiment 3

[0038] A method for preparing marine low-value shellfish oligopeptides based on simulated digestion, comprising the following steps:

[0039] (1) Pretreatment of shellfish protein: shell the emerald mussels and take the whole viscera, wash, beat, and homogenize to obtain emerald mussel minced meat;

[0040] (2) Simulated digestion and enzymatic hydrolysis: add deionized water to the minced meat prepared in step (1), the ratio of material to water is 1:5, stir evenly, control the temperature of the suspension at 50°C, pH value 9.0, and press shellfish minced meat 3% of the protein content was added to trypsin for 6 hours, and the enzymolysis process was kept stirring slowly. After the enzymolysis was completed, the enzyme was extinguished at 100°C for 10 minutes, and the shellfish enzymatic solution was obtained after cooling to room temperature;

[0041] (3) Separation and preparation of shellfish protein oligopeptides:

[0042] a Centrifugal separation: Centrifuge the enzyma...

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PUM

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Abstract

The invention relates to a method for preparing low-value seashell oligopeptide based on simulated digestion, and belongs to the technical field of marine biochemical engineering. The preparation method comprises the following steps: 1, preprocessing shellfish protein; 2, performing simulated digestion and enzymolysis; 3, separating and preparing shellfish protein oligopeptide. According to the preparation method, the simulated digestion method is carried out to prepare high-content seashell oligopeptide under mild preparation conditions, so that the safety is high; the prepared oligopeptide is higher in stability and can be absorbed well by a human body; a new concept is provided for the preparation of food protein source bioactive peptide as well as the efficient utilization of byproducts in processing of marine fisheries.

Description

technical field [0001] The invention relates to a method for preparing shellfish oligopeptides, in particular to a method for preparing marine low-value shellfish oligopeptides based on simulated digestion, and belongs to the technical field of marine biochemical industry. Background technique [0002] Oligopeptides refer to peptides with a molecular weight below 3000 u, composed of 2-10 amino acids in different compositions and arrangements, based on their different physiological functions in the human body, they are also called bioactive peptides. Amino acids are the basic building blocks of proteins. Different types of amino acids form proteins with different structures and functions in a specific order. Generally, proteins are composed of more than 51 amino acids. In living organisms, there are many kinds of amino acids. A substance composed of 2 to 50 amino acids is called a "peptide" in the scientific community. Generally, oligopeptides consisting of 2 to 10 amino aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/04A23J3/34
Inventor 吉宏武邓志程曹文红吉薇
Owner GUANGDONG OCEAN UNIVERSITY
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