Fish polypeptide with uniform molecular weight distribution, and preparation method thereof

A technology with molecular weight distribution and uniformity, applied in the fields of peptides and fermentation, can solve the problems of wide molecular weight distribution, affecting the performance of fish polypeptides, etc., to achieve the effect of short production cycle, controllable molecular weight range, and no three wastes discharge.

Inactive Publication Date: 2015-10-28
浙江黛君生物医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its product is stable, its molecular size is uniform, and it maintains a high biological activity of the final product, and it is safe to eat. However, the commonly used enzymatic method will cause random degradation of collagen during the production process, and the molecular weight distribution is relatively wide, thus affecting the final enzyme. The properties of the fish peptides obtained from the solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of fish polypeptide is as follows:

[0044] 1) Pretreatment of the skin of Japanese eel: first remove the scales of the fish skin, clean it, soak it in water to make it fully absorb water, soak it in salt water, then use acid treatment to swell it, soak it in lime milk and wash it, soak it Attention should be paid to changing the liquid in time to prevent bacterial reproduction and precipitation. The fish skin raw material is crushed after the above deliming and degreasing steps for future use;

[0045] 2) The pulverized fish skin is enzymatically hydrolyzed to reduce the degradation of eluted collagen by using four enzymatic hydrolysis tanks in multi-stage series. The temperature of each enzymatic hydrolysis tank is controlled between 25-55°C, and the pH is controlled Between 6-9, and the temperature from the first enzymolysis tank to the fourth enzymolysis tank is set according to the trend of gradual increase, and the pH value is set according ...

Embodiment 2

[0048] The preparation method of fish polypeptide is as follows:

[0049] 1) Pretreatment of the skin of Japanese eel: first remove the scales of the fish skin, clean it, soak it in water to make it fully absorb water, soak it in salt water, then use acid treatment to swell it, soak it in lime milk and wash it, soak it Attention should be paid to changing the liquid in time to prevent bacterial reproduction and precipitation. The fish skin raw material is crushed after the above deliming and degreasing steps for future use;

[0050] 2) The crushed fish skin is enzymatically hydrolyzed to reduce the degradation of eluted collagen by using five enzymatic hydrolysis tanks in multi-stage series. The temperature of each enzymatic hydrolysis tank is controlled between 35-55°C and the pH is controlled Between 7-8, and the temperature from the first enzymolysis tank to the fifth enzymolysis tank is set according to the trend of gradual increase, and the pH value is set according to th...

Embodiment 3

[0053] The preparation method of fish polypeptide is as follows:

[0054] 1) Pretreatment of the skin of Japanese eel: first remove the scales of the fish skin, clean it, soak it in water to make it fully absorb water, soak it in salt water, then use acid treatment to swell it, soak it in lime milk and wash it, soak it Attention should be paid to changing the liquid in time to prevent bacterial reproduction and precipitation. The fish skin raw material is crushed after the above deliming and degreasing steps for future use;

[0055] 2) The crushed fish skin is enzymatically hydrolyzed by 6 enzymatic hydrolysis tanks in multi-stage series to reduce the degradation of eluted collagen. The temperature of each enzymatic hydrolysis tank is controlled between 35-55°C and the pH Between 7-8, and the temperature from the first enzymolysis tank to the sixth enzymolysis tank is set according to the trend of gradual increase, and the pH value is set according to the trend of gradual decr...

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PUM

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Abstract

The invention provides a preparation method of a fish polypeptide with uniform molecular weight distribution. The preparation method comprises following steps: fish skin is subjected to pretreatment, and multistage tandem enzymolysis for a period of time; a gelatin crude product is obtained via enzyme inactivation; and the fish polypeptide is obtained via extraction; wherein multistage tandem enzymolysis is designed to be 4 to 6 stages, temperature of each stage of enzymolysis is controlled to be 25 to 55 DEG C, pH value is controlled to be 6 to 9, temperature is increased gradually from the first stage to the next stages, and pH value is reduced gradually. Molecular weight distribution of the fish polypeptide is uniform; application range is wide; the fish polypeptide can be used for preparing cosmetics, drugs, and health food; and absorption effect by human body is excellent.

Description

technical field [0001] The invention relates to the field of gelatin production and processing, in particular to a fish polypeptide with uniform molecular weight distribution and a preparation method thereof. Background technique [0002] Gelatin is a water-soluble polypeptide mixture obtained by hydrolysis of collagen. The molecular weight of polypeptides is distributed in the range of several thousand to hundreds of thousands. The appearance is translucent flakes, granules or light yellow powder. Gelatin has many special physical and chemical properties. Properties, such as jelly force, affinity, high dispersibility, low viscosity characteristics, dispersion stability, water holding capacity, coating property, toughness and reversibility, etc., are widely used in many fields such as food, cosmetics, medicine, papermaking, imaging, etc. application. [0003] The gelatin currently on the market is mainly made of pig skin, pig bone and beef bone. The frequent occurrence of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K2/00
Inventor 王代军郑子芳韩似良
Owner 浙江黛君生物医药科技有限公司
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