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A low-sensitivity low-odor fish protein oligopeptide and its industrial preparation method and application

A fish protein, hypoallergenic technology, applied in the preparation methods of peptides, animal protein processing, chemical instruments and methods, etc., can solve problems such as the inability to completely eliminate fish protein allergy, excessive protein molecular weight, and poor product taste. , to achieve the effect of ensuring absorption utilization, simple process and cost saving

Active Publication Date: 2019-01-11
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a low-sensitivity and low-odor fish protein oligopeptide as well as its industrial preparation method and application, which are used to solve the problems of fish protein allergenicity, poor product taste and too large protein molecular weight in the prior art. Facilitate absorption and other technical defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Preparation of the mixture

[0033] Commercially available crucian carp was descaled, boned and viscerally removed, cleaned, and crushed to 18 meshes to obtain 5 kg of minced fish meat. Add 15L of deionized water into the above-mentioned minced fish to make a mixed solution.

[0034] 2. Thermal denaturation

[0035] Raise the temperature of the mixture to 80°C, keep it warm and keep stirring for 40 minutes to make a denatured protein solution.

[0036] 3. Preparation of slurry

[0037] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 5000r / min, and centrifuge for 30min. After the centrifugation is completed, discard the upper liquid to obtain 4.9kg of the lower solid.

[0038] Add 15L of deionized water to the above 4.9kg of the lower solid, stir and mix, centrifuge, control the centrifuge speed to 4000r / min, and centrifuge for 30min. After removing the lower solid, repeat this step twice, and finally obtain 4.85kg ...

Embodiment 2

[0055] 1. Preparation of the mixture

[0056] Commercially available salmon skin scraps were collected, cleaned, and crushed to 20 meshes to obtain 5 kg of minced fish. 10L of deionized water was added into the minced fish to make a mixed solution.

[0057] 2. Thermal denaturation

[0058] Raise the temperature of the mixture to 75°C, keep it warm and keep stirring for 60 minutes to make a denatured protein solution.

[0059] 3. Preparation of slurry

[0060] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 3500r / min, and the centrifugation time is 45min. After the centrifugation is completed, discard the upper liquid to obtain 4.7kg of the lower solid.

[0061] Add 10L of deionized water to the above 4.7kg of the lower solid, stir and mix, centrifuge, control the centrifuge speed to 4000r / min, and centrifuge for 20min. After removing the lower solid, repeat this step twice, and finally obtain 4.5kg of precipitate .

[0062...

Embodiment 3

[0072] 1. Preparation of the mixture

[0073] After the commercially available crucian carp is descaled and boned, the fish meat and viscera are taken, cleaned, and crushed to 20 meshes to obtain 5 kg of fish meat and viscera. Add 20L of deionized water to the above-mentioned fish meat and fish viscera to make a mixed solution.

[0074] 2. Thermal denaturation

[0075] Raise the temperature of the mixture to 90°C, keep it warm and keep stirring for 20 minutes to make a denatured protein solution.

[0076] 3. Preparation of slurry

[0077] Centrifuge the above-mentioned denatured protein solution, control the speed of the centrifuge to 4500r / min, and centrifuge for 35min. After centrifugation, discard the upper liquid to obtain 4.6kg of lower solid.

[0078] Add 20L of deionized water to the above 4.6kg of the lower solid, stir and mix, centrifuge, control the centrifuge speed to 4000r / min, and centrifuge for 25min. After removing the lower solid, repeat this step twice, and...

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PUM

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Abstract

Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof. The method comprises the following steps: 1) washing fresh fish flesh and / or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components.

Description

technical field [0001] The invention relates to a fish protein oligopeptide, in particular to a low-sensitization and low-odor fish protein oligopeptide and its industrial preparation method and application. Background technique [0002] The fish protein rich in fish meat is a protein with high nutritional value. It contains a large amount of nutrients necessary for the human body, which helps to reduce blood lipid and cholesterol levels, especially contains a large amount of DHA, which can promote the development of the brain. An indispensable nutrient for the growth of the nervous system, therefore, more and more people choose to process fish products for consumption. However, the fishy smell carried by the fish product itself has a great impact on the taste of the processed product. At the same time, the protein molecular weight contained in the fish meat is too large, which is not conducive to the absorption of the human body. In some existing processing technologies, to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K2/00C07K1/34
CPCA23J1/04A23J3/04A23J3/34A23J3/341A23L17/20A23L33/17A23L33/18A23V2002/00C07K14/461A23V2200/304A23V2250/542A23V2250/55
Inventor 蔡木易谷瑞增鲁军马涛潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮陆路刘文颖魏颖张海欣刘艳曹珂璐王憬李国明周明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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