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Method for preparing small molecule peptide by using compound enzyme to hydrolyze oyster protein

A compound enzymatic hydrolysis and small molecular peptide technology, which is applied in the field of small molecular peptide preparation, can solve the problems of large molecular weight, etc., and achieve the effects of small molecular weight, shortened enzymatic hydrolysis time, and time saving

Inactive Publication Date: 2015-06-10
广西还珠海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method uses the method of compound enzyme enzymatic hydrolysis to prepare protein peptides, the protein peptides prepared by the combination of selected enzymes have a relatively large molecular weight

Method used

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  • Method for preparing small molecule peptide by using compound enzyme to hydrolyze oyster protein
  • Method for preparing small molecule peptide by using compound enzyme to hydrolyze oyster protein

Examples

Experimental program
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Effect test

Embodiment 1

[0023] (1) Wash the oysters, add water 7 times the weight of the oysters, then add ficin at 0.03% of the weight of the oysters, adjust the pH value to 4.7, heat up to 54°C, enzymatically hydrolyze for 20 minutes, and take the oyster meat;

[0024] (2) Break the oyster meat into pieces, add water 4 times its weight, and stir evenly to obtain the oyster slurry;

[0025] (3) Add 0.09% compound enzyme by weight of oyster meat, adjust the pH to 6.5, raise the temperature to 46°C, under the pressure of 16Mpa, homogenize for 140min, raise the temperature to 75°C to kill the enzyme, and obtain the enzymatic solution, Described composite enzyme is the mixture of ficin, pronase and subtilisin with a weight ratio of 4:2:1;

[0026] (4) Ultrafiltration and freeze-drying of the enzymatic hydrolyzate to obtain oyster small molecule peptides.

Embodiment 2

[0028] (1) Wash the oysters, add water 8 times the weight of the oysters, then add 0.04% of the weight of the oysters ficin, adjust the pH value to 4.9, heat up to 52°C, enzymatically hydrolyze for 18 minutes, and take the oyster meat;

[0029] (2) Break the oyster meat into pieces, add water 3 times its weight, and stir evenly to obtain the oyster slurry;

[0030] (3) Add 0.08% compound enzyme by weight of oyster meat, adjust the pH to 5.3, raise the temperature to 47°C, under the pressure of 17Mpa, homogenize for 130min, raise the temperature to 76°C to inactivate the enzyme, and obtain the enzymatic solution, Described composite enzyme is the mixture of ficin, pronase and subtilisin with a weight ratio of 4:2:1;

[0031] (4) Ultrafiltration and freeze-drying of the enzymatic hydrolyzate to obtain oyster small molecule peptides.

Embodiment 3

[0033] (1) Wash the oysters, add water 9 times the weight of the oysters, then add 0.05% of the weight of the oysters ficin, adjust the pH value to 4.8, heat up to 53°C, enzymatically hydrolyze for 15 minutes, and take the oyster meat;

[0034] (2) Break the oyster meat into pieces, add water 3 times its weight, and stir evenly to obtain the oyster slurry;

[0035] (3) Add 0.07% compound enzyme by weight of oyster meat, adjust the pH to 5.9, increase the temperature to 49°C, and homogenize for 120min under a pressure of 18Mpa, and increase the temperature to 77°C to inactivate the enzyme to obtain an enzymatic hydrolysis solution, Described composite enzyme is the mixture of ficin, pronase and subtilisin with a weight ratio of 4:2:1;

[0036] (4) Ultrafiltration and freeze-drying of the enzymatic hydrolyzate to obtain oyster small molecule peptides.

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Abstract

The invention relates to the technical field of preparation of small molecule peptide, in particular to a method for preparing the small molecule peptide by using compound enzyme to hydrolyze oyster protein. The method comprises the steps that firstly, oysters are cleaned, water and ficin are added to the cleaned oysters, and enzymolysis is conducted on the oysters to obtain oyster meat; secondly, the oyster meat is smashed, water is added into the smashed oyster meat, the smashed oyster meat and the added water are evenly stirred to obtain an oyster slurry liquid; thirdly, the compound enzyme is added, and enzymolysis and enzyme deactivation are performed to obtain enzymolysis liquid; fourthly, ultrafiltration is conducted on the enzymolysis liquid, the enzymolysis liquid is cooled and dried to obtain the oyster small molecule peptide. The method is simple in process and easy to operate, shells are removed through an enzymolysis device, time is saved, a production cycle is shortened, and the prepared protein peptide is the small molecule peptide, small in molecular weight and high in activity.

Description

technical field [0001] The invention relates to the technical field of preparation of small molecular peptides, in particular to a method for preparing small molecular peptides by hydrolyzing oyster protein with complex enzymes. Background technique [0002] Oyster (Oyster) is a kind of marine shellfish. Oysters belong to Molluscs, Phallobranches, Heterocylinda, Oyster Superfamily, and Oysteridae in classification. It is a bivalve seafood that is used for both food and medicine. It is cultivated in the north and south coasts of my country, especially in Guangdong Province, which has developed rapidly in recent years. The oyster meat is milky white, tender and nutritious. In addition to rich protein, vitamins and sugars, it also contains more than ten kinds of amino acids necessary for the human body. mineral nutrients etc. [0003] Modern studies have shown that oysters contain 18 kinds of amino acids, glycogen, B vitamins, taurine, calcium, phosphorus, iron, zinc and other...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 归三岷
Owner 广西还珠海洋生物科技有限公司
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