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Decoloration and deodorization method of marine active collagen peptide enzymatic hydrolysate

A technology for enzymatic hydrolysis of collagen and peptides, applied in chemical instruments and methods, animal/human proteins, specific peptides, etc., can solve problems such as unpleasant color and smell, complex color and fishy smell components, restrictions on popularization and application, etc., to achieve The effect of mild treatment process, easy operation and simple process

Inactive Publication Date: 2015-06-03
RONGCHENG TAIXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Marine active collagen peptides are mainly obtained by enzymatic hydrolysis, but in the process of preparation, due to the complex color and odor components of the enzymatic hydrolysis liquid, the color may contain newly formed components and fishy odor components in addition to the pigment components that have not been separated by centrifugation. It is mainly nitrogen-containing compounds such as amines, acids, carbonyl compounds, sulfur-containing compounds and other hydrocarbons, alcohols, phenols, aldehydes, etc. produced after substrate degradation, which causes an unpleasant The color and smell limit its promotion and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Weigh 1000ml of the prepared marine biological collagen peptide enzymatic hydrolysis solution, add 2 grams of ginger, 3 grams of fennel, 2 grams of star anise, 4 grams of pepper, 2 grams of orange peel, 3 grams of longan, and heat to 50 ℃, after dissolving for 3 hours, use 0.05mol / L NaOH solution to adjust the pH of the enzymolysis solution to make the pH of the enzymolysis solution at 5.5, then add 5ml of powdered activated carbon while stirring, and adsorb for 45min at a temperature of 50℃. Carry out decolorization and deodorization; after decolorization and deodorization, use a disc centrifuge to centrifuge at 5000rpm for 40min to remove the activated carbon in the marine active collagen peptide enzymatic hydrolysis solution, and take the supernatant.

Embodiment 2

[0011] Weigh 1000ml of the prepared marine biological collagen peptide enzymatic hydrolysis solution, add 3 grams of ginger, 2 grams of fennel, 2 grams of star anise, 3 grams of pepper, 3 grams of orange peel, 2 grams of longan, and heat to 55 °C, after 4 hours of dissolution. Use 0.05mol / L NaOH solution to adjust the pH of the enzymolysis solution to make the pH of the enzymolysis solution at 6, then add 3ml of powdered activated carbon while stirring, and adsorb for 45min at a temperature of 55°C to perform decolorization and deodorization; decolorization and deodorization After the fishy smell, use a disc centrifuge to centrifuge at 5500 rpm for 30 minutes to remove the active carbon in the marine active collagen peptide enzymatic hydrolysis solution, and take the supernatant.

Embodiment 3

[0013] Weigh 1000ml of the prepared marine biological collagen peptide enzymatic hydrolysis solution, add 1g of ginger, 4g of fennel, 4g of star anise, 2g of pepper, 3g of orange peel, 4g of longan, and heat to 52.5 °C, after 3.5 hours of dissolution. Use 0.05mol / L NaOH solution to adjust the pH of the enzymolysis solution to keep the pH of the enzymolysis solution at 5, then add 6ml of powdered activated carbon while stirring, and adsorb for 40min at a temperature of 52.5°C to carry out decolorization and deodorization; decolorization and deodorization After fishy, ​​use a disc centrifuge to centrifuge at 6000rpm for 20 minutes to remove the active carbon in the marine active collagen peptide enzymatic hydrolysis solution, and take the supernatant.

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PUM

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Abstract

The invention relates to a decoloration and deodorization method of marine active collagen peptide enzymatic hydrolysate. According to the method, medicinal and edible auxiliaries such as ginger, fennel, anise, pepper, orange peel, longan and the like are added to well-prepared marine organism collagen peptide enzymatic hydrolysate, and a mixture is heated to 50-55 DEG C and dissolved for 3-4 h, pH of the enzymatic hydrolysate is adjusted by a NaOH solution with concentration of 0.05mol / L to range from 5 to 6, powdery activated carbon accounting for 0.3%-0.6% of the volume of the enzymatic hydrolysate is added while stirred, the mixture is absorbed for 40-45 min at the temperature of 50-55 DEG C and subjected to centrifugation for 20-40 min by a disk centrifuge at the speed of 5,000-6,000 rpm after decoloration and deodorization, activated carbon is removed, and supernatant is taken. According to the method, the process is simple, the operation is easy to implement, the treatment process is mild, the safety is high, and economy and practicability are realized; treated enzymatic hydrolysate has better color, luster and smell, the protein loss ratio is 4.2%, and the enzymatic hydrolysate can be widely applied to the industries of health care foods or medicine and the like.

Description

technical field [0001] The invention relates to a general preparation method for extracting, separating and purifying peptides, especially a method for decolorizing and deodorizing marine active collagen peptide enzymatic hydrolyzate. Background technique [0002] Marine active collagen peptides are rich in nutrients, easy to digest and absorb, have the functions of lowering blood pressure, lowering blood fat, anti-tumor, enhancing immune activity, activating cells, promoting skin metabolism and collagen synthesis, etc., and are widely used in food, cosmetics, medicine and health care products and other fields. Marine active collagen peptides are mainly obtained by enzymatic hydrolysis, but in the process of preparation, due to the complex color and odor components of the enzymatic hydrolysis liquid, the color may contain newly formed components and fishy odor components in addition to the pigment components that have not been separated by centrifugation. It is mainly nitro...

Claims

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Application Information

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IPC IPC(8): C07K14/78C07K1/14
CPCC07K14/78
Inventor 李钰金郭玉华刘远平邱晓娜
Owner RONGCHENG TAIXIANG FOOD
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