Preparation method for small peptide protein of sardine

A technology of peptide protein and sardine, which is applied in the field of preparation of sardine small peptide protein, to achieve the effect of improving population uniformity, good palatability, and high purity

Inactive Publication Date: 2015-09-02
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the main method for preparing fish peptides is the controlled enzymatic hydrolysis of fish protein, but the size, composition, and structure of protein molecules obtained through the enzymatic hydrolysis process present inevitable diversity and complexity, which limits its further application.

Method used

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  • Preparation method for small peptide protein of sardine
  • Preparation method for small peptide protein of sardine
  • Preparation method for small peptide protein of sardine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take African sardines as raw material, remove surface fish scales and viscera, and wash them with water, then slice, steam (remove grease), press, and pulverize to obtain fish meal;

[0021] (2) Add water to fish meal, the mass ratio of fish meal to water is 1:6, stir evenly to obtain fish meal solution;

[0022] (3) Add 0.25% (percentage by weight) compound enzyme in the fishmeal solution for enzymolysis, the compound enzyme is mixed by alkaline protease and trypsin in a mass ratio of 1:1.5, and the enzymolysis temperature remains at 50- 60°C, first adjust the pH value to 7.5, then adjust the pH value to 7.5 after enzymatic hydrolysis for 1 hour, and continue the enzymatic hydrolysis for 4-6 hours to obtain an enzymatic hydrolysis mixture containing small peptide proteins;

[0023] (4) After the enzymatic hydrolysis is completed, raise the temperature to 90°C, and keep it for 20 minutes to inactivate the enzyme;

[0024] (5) Pass the enzymolysis mixture after deac...

Embodiment 2

[0027] 1. The purity and molecular weight of the small peptide protein obtained in Example 1 were measured by high performance liquid chromatography, and the results were as follows: 83% molecular weight<10,000 Dalton, 6% molecular weight 5000~1000Dalton, 7% molecular weight 1000~500Dalton, 21% molecular weight <500Dalton. It can be seen that the small peptide protein prepared from sardines by the method of the present invention has high purity, low molecular weight and rich small peptide content.

[0028] 2. Various physical and chemical indicators were tested on the small peptide protein obtained in Example 1, and the results are shown in Table 1 below.

[0029] Table 1: Detection of physical and chemical indicators of small peptide proteins

[0030]

[0031] 3. The small peptide protein obtained in Example 1 was further tested for nutritional indicators, and the results are shown in Table 2 below.

[0032] Table 2: Detection of nutritional indicators of small peptide p...

Embodiment 3

[0035] Embodiment 3: The effect of small peptide protein of the present invention on the growth performance of Atlantic cod

[0036] The same female Atlantic cod was used as the experimental object in the experiment. Before the experiment, it was fed with the self-made control group feed for two weeks to adapt to the breeding environment and the hardness and particle size of the feed. The experiment adopts natural light and cultures in a culture bucket (water body volume 120L). The culture seawater is deep well seawater, using flowing water culture mode, the flow rate is 5L / min, the water temperature is 15±0.5℃, the dissolved oxygen is higher than 7mg / L, and the salinity is 32‰. pH7.5-8.0.

[0037] Before the start of the experiment, food was fasted for 24 hours, and Atlantic cod juveniles with uniform size, strong body and no disease were selected. Randomly divide the fish into 15 breeding buckets (3 treatment groups, each processing 5 repetitions), 25 tails in each bucket; ...

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Abstract

The invention provides a preparation method for small peptide protein of sardine. The preparation method comprises the following steps: (1) taking the African sardine, removing surface scales and internal organs, cleaning up, slicing, steaming, pressing, crushing, adding water, and obtaining sardine-powder solution; adding 0.05 to 0.5 percent of compound enzyme into the sardine-powder solution to carry out enzymolysis, wherein the compound enzyme is mixed by alkaline protease and trypsin according to the mass ratio of 1 to (1 to 5); maintaining the enzymolysis temperature to be 30 to 70 DEG C, firstly adjusting the PH value to 7 to 8, carrying out enzymolysis for 1 hour, then adjusting the PH value to 7 to 8, continuously carrying out enzymolysis for 3 to 10 hours, and obtaining enzymolysis mixture containing the small peptide protein; then carrying out enzyme-deactivating treatment; passing through a vibratory sieve and collecting filtered solution; carrying out centrifugation on filtered solution to collect supernatant, carrying out ultrafiltration to collect filtered solution, carrying out vacuum concentration, spraying, drying and obtaining the small peptide protein. The preparation method provided by the invention is simple and controllable, and the obtained small peptide protein is relatively stable in component and content and can be used as an excellent animal feed.

Description

technical field [0001] The invention relates to the technical field of biological products and biological processing, in particular to a preparation method of sardine small peptide protein. Background technique [0002] Sardines, also known as sardines, sardines and sardines, have amazing nutritional value, rich in phospholipids, protein and calcium, and are mainly used for food, and their fish meat, mainly protein, can also be made into animal feed. [0003] Sardine peptides are peptides that are inherent in sardines themselves or that sardine proteins cut off and release amino acid sequence fragments with certain functional properties from the protein peptide chain under specific conditions, and may show one or more biological activities. Sardine peptides have attracted extensive attention due to their excellent physical and chemical properties, sensory properties and specific physiological functions. Studies have confirmed that the absorption and utilization rate of smal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34
Inventor 杨潇诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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