Production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

A production method and technology for oyster polypeptides, which are applied in the directions of fish protein composition, food hydrolysis, food science, etc., can solve the problems of underutilized value of oysters, difficult to achieve ideal effects, decreased protease activity, etc., to prevent The effect of serious sticking to the wall, shortening the cooling time and reducing energy consumption

Active Publication Date: 2016-02-17
荣成市海洋绿洲生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) Oysters that grow in the ocean contain a certain amount of salt, and are prepared into polypeptide products without treatment. The salt content exceeds the acceptable range for general use, resulting in certain restrictions on the use of the obtained products
The use of membrane desalination will not only increase the cost, but also complicate the process
[0006] (2) Due to the growth environment and other reasons, oysters often contain certain bacteria, and heat treatment in the later stage of enzymatic hydrolysis can achieve a certain sterilization effect, but it is difficult to achieve the desired effect, which has a certain impact on the qu

Method used

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  • Production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

Examples

Experimental program
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Example Embodiment

[0043] Example 1: Production of low-salt oyster polypeptide and oligosaccharide nutritional powder

[0044] (1) Desalting: Take 1kg of shelled oyster meat, add 4L of ice water and soak for 45min at 4℃, drain the water, add 4L of ice water and soak for 45min at 4℃, repeat 3 times.

[0045] (2) Sample sterilization and protein denaturation: homogenize the oyster meat after soaking and desalting, homogenize at 5000 rpm for 10 minutes, and place it in a water bath at 90°C for 10 minutes. The sample is sterilized and the protein is denatured.

[0046] (3) Sample cooling: add 2L of distilled water at 25°C to make the sample solution temperature 40.2°C, while diluting the sample solution, the pH of the sample solution is 6.58;

[0047] (4) High pH protease digestion: adjust the pH to 8.0 with 1mol / L NaOH, place the sample in a water bath set at 45℃, add 8g, 0.8% (w / w) trypsin to proteolysis 1.5 h, the pH of the sample solution is 7.2 at this time.

[0048] (5) Low pH protease enzymolysis: pl...

Example Embodiment

[0056] Example 2: Production of low-salt oyster polypeptide and oligosaccharide nutritional powder

[0057] (1) Desalting: Take 1kg of shelled oyster meat, add 6L of ice water, soak in 4℃ environment for 45min, drain the water, add 6L of ice water to soak for 45min, repeat 2 times.

[0058] (2) Sample sterilization and protein denaturation: Homogenize the oysters after soaking and desalting, homogenize at 5000 rpm for 10 minutes, and then place them in a water bath at 80°C for 15 minutes.

[0059] (3) Sample cooling: After high temperature treatment, add 1.5L of distilled water at 25℃, the temperature of the sample solution obtained is 46.7℃, and the sample solution is diluted.

[0060] (4) High pH protease enzymolysis: adjust the pH to 8.0 with 1mol / L NaOH, place the sample in a water bath with a temperature of 50℃, add 10g, 1.0% (w / w) alkaline protease to proteolysis 1h.

[0061] (5) Low pH protease enzymolysis: After high pH protease enzymolysis, the pH of the sample solution is no...

Example Embodiment

[0065] Example 3: Production of low-salt oyster polypeptide and oligosaccharide nutritional powder

[0066] (1) Desalting: Take 1kg of shelled oyster meat, add 2L of ice water, soak at 4℃ for 30min, drain the water, add 4L of ice water and soak for 30min at 4℃, repeat 6 times.

[0067] (2) Sample sterilization and protein denaturation: homogenize the oyster meat after soaking and desalting, homogenize it at 5000 rpm for 10 minutes, and place it in a water bath at 100°C for 10 minutes. The sample is sterilized and the protein is denatured.

[0068] (3) Sample cooling: Add 2L of distilled water at 28°C to make the temperature of the sample solution 55°C while diluting the sample solution. At this time, the pH of the sample solution is 6.58.

[0069] (4) High pH protease enzymolysis: adjust the pH to 8.0 with 1mol / L NaOH, place the sample in a water bath set at 55℃, add 8g, 0.8% (w / w) trypsin for proteolysis 1.5 h; At this time, the pH of the sample solution is 7.2.

[0070] (5) Low pH ...

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Abstract

The invention discloses a production method of a low-salt oyster polypeptide and oligosaccharide nutrition powder. According to the production method, oyster obtained via shell removing is taken as a raw material, is repeatedly immersed in ice water at 4 to 10 DEG C for 2 to 4h; the oyster obtained via immersion desalting is subjected to slurry homogenizing, and is subjected to high temperature treatment for disinfection and protein denaturation; obtained oyster slurry is cooled with normal temperature water; pH value is adjusted to be 7.0 to 9.0, and 0.5 to 1.0wt% of protease is added for protein enzymatic hydrolysis; after high pH protease enzymatic hydrolysis, the temperature is adjusted, and 0.5 to 1% of a weakly acidic protease is added for enzymatic hydrolysis; amylase is added for degradation of glycogen; an obtained product is subjected to high temperature treatment, filtering, and spray drying so as to obtain the oyster polypeptide and oligosaccharide nutrition powder. The production method is simple; cost is low; and the obtained oyster polypeptide and oligosaccharide nutrition powder can be absorbed by human body easily.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for producing low-salt oyster polypeptide and oligosaccharide nutritional powder. Background technique [0002] Oyster (Oyster, Crassostreagigas ), also known as oysters and oysters, is one of the famous economically cultured shellfish in my country. It is known as "the brown rice of the sea" and "the source of the root" in Japan, and "the milk of the sea" and "the fruit of the sea" in the West. . The protein content in oysters is as high as 45% to 57%, the amino acid content is perfect, and the completeness and quality ratio of essential amino acids are better than human milk and cow milk. The sugar contained in oysters is as high as 20% to 40%, which has anti-fatigue, improves human heart and blood circulation functions, and has liver protection effects. Zinc, calcium, iron, phosphorus and other trace elements, vitamin B in oysters 2 Taurine and taurine are...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/00A23J1/04A23L33/17
CPCA23J1/04A23V2002/00A23V2250/543A23V2300/28
Inventor 曹敏杰邱娟蔡秋凤刘光明沈建东章骞
Owner 荣成市海洋绿洲生物科技有限公司
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