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Blood sugar lowering fish flesh protein peptide and preparation method and application thereof

A fish protein and hypoglycemic technology, which is applied in the application, the function of food ingredients, and protein-containing food ingredients, etc., can solve the problems of long proteolysis time, unsatisfactory product flavor, weak hypoglycemic function, etc., and achieves low ash content and good Flavor, good hypoglycemic effect

Active Publication Date: 2016-02-24
BINZHOU WANJIA BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although there are some studies on peptides with hypoglycemic function, there are generally problems such as long proteolysis time, unsatisfactory product flavor, low protein recovery rate, and weak hypoglycemic function.
[0005] And judging from the existing research results, there are few studies on the use of fish protein to develop fish protein peptides with hypoglycemic function
In particular, there is no report on the composite protein peptides that combine fish protein peptides and whey protein peptides with good hypoglycemic function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 has the fish meat protein peptide of hypoglycemic function

[0031] 1. Select 100 grams of cod meat, beat the fish meat with a beater; then add water 1.5 times the weight of the fish meat to the beaten fish meat paste, adjust the temperature to 95°C, and stir for 10 minutes.

[0032] 2. Adjust the temperature of the fish pulp in step 1 to 80°C, then add 0.5 grams of bromelain according to the mass ratio of bromelain and fish meat at 1:200, and enzymatically hydrolyze it for 1.0 hour, then cool the temperature to 50°C, and mix the flavor protease with fish meat Add 0.33 g of flavor protease at a mass ratio of 1:300, hydrolyze for 1.0 hour, centrifuge at 4000 g for 5 min, and collect the supernatant.

Embodiment 2

[0033] Embodiment 2 has the fish meat protein peptide of hypoglycemic function

[0034] 1. Select 1000 grams of cod meat and beat the fish meat with a beater; then add 1.5 times the weight of fish meat to the beaten fish meat slurry, adjust the temperature to 95°C, and stir for 10 minutes.

[0035] 2. Adjust the temperature of the fish paste in step 1 to 85°C, then add 3.3 grams of bromelain according to the mass ratio of bromelain and fish meat at 1:300, and enzymatically hydrolyze it for 50 minutes, then cool the temperature to 45°C, and mix the flavor protease with fish meat Add 2.5 g of flavor protease at a mass ratio of 1:400, hydrolyze for 1.0 hour, centrifuge at 5000 g for 5 min, and collect the supernatant.

Embodiment 3

[0036] Embodiment 3 has the fish meat protein peptide of hypoglycemic function

[0037] 1. Select 500 grams of silver carp meat, beat the fish meat with a beater; then add water 1.8 times the weight of the fish meat to the beaten fish meat slurry, adjust the temperature to 90°C, and stir for 10 minutes.

[0038] 2. Adjust the temperature of the fish pulp in step 1 to 80°C, then add 2.5 grams of bromelain according to the mass ratio of bromelain and fish meat at 1:200, and enzymatically hydrolyze it for 1.0 hour, then cool the temperature to 45°C, and mix the flavor protease with fish meat Add 1.25 g of flavor protease at a mass ratio of 1:400, hydrolyze for 1.5 hours, centrifuge at 6000 g for 5 min, and collect the supernatant.

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PUM

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Abstract

The present invention relates to the functional food processing field and specifically discloses a blood sugar lowering fish flesh protein peptide, a fish flesh protein peptide powder and a compound fish flesh active peptide powder. The fish flesh protein peptide is obtained by enzymolysis of fish flesh protein using bromelain and flavored protease, and has a relative strong blood sugar lowering function. The fish flesh protein peptides are mixed with whey protein peptides, and the mixture is subjected to ultrafiltration, concentration and freeze-drying to obtain the compound fish flesh active peptide powder with the function of lowering blood sugar.

Description

technical field [0001] The invention relates to the field of functional food processing, in particular to a fish protein peptide with hypoglycemic function and its preparation method and application. Background technique [0002] Diabetes is characterized by hyperglycemia and glucosuria. As a common endocrine and metabolic disease, the incidence of diabetes is increasing day by day, and it has become a common and frequently-occurring disease worldwide. It tends to expand and rejuvenate, seriously affecting the quality of life of patients. [0003] At present, flavonoids, polysaccharides, saponins, terpenes, glycoproteins, alkaloids and peptides have been studied more on the functional factors of hypoglycemia. Regarding the peptides with certain hypoglycemic biological activity, studies have shown that some peptides from soybeans, almonds, bitter melon, mulberry leaves, and whey protein have certain hypoglycemic functions. In the prior art, there are many researches on prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L17/10
CPCA23V2002/00A23V2200/30A23V2250/543A23V2250/55
Inventor 罗永康郭珊珊徐萍
Owner BINZHOU WANJIA BIOTECH
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