Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate

A protein enzymatic hydrolysis solution and stability technology, applied in the field of aquatic product processing, can solve the problems of changing the original characteristic flavor, unfavorable large-scale production, large loss of amino acids, etc., and achieve the effects of large-scale production, simple method and simple equipment

Inactive Publication Date: 2016-03-02
CHINA NAT ANALYTICAL CENT GUANGZHOU
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AI Technical Summary

Problems solved by technology

Although this method can reduce the fishy smell of the enzymolysis solution to a certain extent, activated carbon can adsorb branched chain amino acids in the enzymolysis solution, resulting in a large loss of amino acids. Moreover, the activated carbon adsorption method will also remove part of the enzymolysis solution characteristic flavor
[0006] ZL00111027.6, ZL201010019458.3, ZL200810029603.9 reported the method of using microorganisms to ferment fish and shellfish enzymatic protein to remove fishy smell. Although this method can effectively remove fishy smell of enzymatic hydrolyzate, it also changes the its original characteristic flavor
[0007] There are few reports on the method of removing the fishy smell of pearl oyster enzymatic hydrolyzate. ZL201010019458.3 reports a method of

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  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate
  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate
  • Method for improving flavor and stability of shellfish protein enzymatic hydrolyzate

Examples

Experimental program
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Example Embodiment

[0034] Example 1: Treatment of Pearl Oyster Meat

[0035] 1. Chitosan agglutination treatment

[0036] Take 500 grams (crude protein content 14.5%) of the Martens pearl oyster meat that has been stirred evenly by a beating machine, add deionized water according to the mass ratio of Martens pearl oyster meat and deionized water to 1:1, and control the temperature at 55 after mixing. ℃, add trypsin and alkaline protease (wherein, the weight ratio of trypsin and alkaline protease is 1:1) according to the weight of shellfish meat 1.5‰, after 5 hours of enzymatic hydrolysis under temperature control, the temperature is raised to 121 ℃ for 15 minutes to inactivate the enzyme, After the enzymatic hydrolysis reaction solution is filtered by the plate and frame, the meat protease hydrolysis solution of Pearl oyster is obtained. Take 500 mL of the above-prepared P. martensii meat protease solution, add 1 mL of 1% chitosan acetic acid solution by mass (1 gram of chitosan with a degree o...

Example Embodiment

[0039] Example 2: GC-MS analysis of the protease hydrolyzed stock solution and flocculated macromolecular substances of N. martensii

[0040] Take 5 grams of the flocculated material prepared in step 1 in Example 1, add 5 mL of deionized water, mix evenly, transfer it to a 15 mL sample bottle, and quickly add 0.8 mL of 4% sodium dodecyl sulfonate by mass fraction. After sealing, mix well, equilibrate at room temperature for 5 minutes, depolymerize to obtain a flocculated macromolecular substance solution, insert SPME fiber headspace extraction for 40 minutes, and insert SPME column into the GC injection port at 260 °C for 5 minutes analysis. In addition, take 10 mL of the hydrolyzed solution (without chitosan treatment) prepared in step 1 in Example 1, and transfer it to a 15 mL sample bottle, insert SPME fiber headspace extraction for 40 minutes, and insert SPME column into SPME column. The GC inlet at 260°C was decomposed for 5 minutes for comparative analysis. The GC-MS an...

Example Embodiment

[0045] Example 3: Comparison of the particle size distribution of the N. martensii meat protease hydrolysate and the N. martensii meat protease hydrolyzed solution with improved flavor and stability after chitosan agglutination treatment

[0046] Take 500 mL each of the protease hydrolysate (without chitosan treatment) of step 1 in Example 1 and the protease hydrolysate of Martens mussels with improved flavor and stability after chitosan agglutination treatment , placed in a particle size analyzer for laser particle size analysis. The particle size analysis conditions are as follows: Laser particle size analyzer: Mastersizer2000, Malvern InstrumentsLTD, UK; Sampler name: Hydro2000MU(A); Analysis mode: Universal; Particle refractive index: 1.52; Particle absorption: 0.1; water; refractive index of dispersant: 1.33; pump speed: 2200r / min.

[0047] The results of laser particle size analysis of the protease hydrolyzed solution of pearl oyster meat (without chitosan treatment) ar...

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Abstract

The invention discloses a method for improving the flavor and the stability of shellfish protein enzymatic hydrolyzate. An organic acid solution of chitosan with a certain degree of deacetylation is added to the shellfish protein enzymatic hydrolyzate obtained through protease hydrolysis, filtering separation is conducted after a heat preservation reaction is conducted, and filtrate obtained through separation serves as the shellfish protein enzymatic hydrolyzate of which the flavor and the stability are improved. The obtained shellfish protein enzymatic hydrolyzate is obvious in characteristic flavor, free of off-flavor, clear, colorless and stable in preservation process, reoccurrence of the off-flavor does not exist, and microorganisms do not exceed the standard; a flocculating substance obtained through separation is treated through SDS, chitosan is recycled, and the recycling efficiency is high. The method is simple and convenient in technology, reagents are green and free of pollution, and the method can be applied to large-scale production of the shellfish protein enzymatic hydrolyzate.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for improving the flavor and stability of enzymatic hydrolyzate of shellfish protein. Background technique [0002] Pearl oysters are one of the important aquatic products along the coast of my country. Seawater pearl cultivation in Guangdong Province produces 16 tons of raw pearls annually, and about 2,000 tons of pearl oyster meat (whole organs) after pearling, such as pearl oysters from Hainan and Guangxi provinces. The amount of meat is quite considerable, but at present, except for a part of pearl oyster meat that is sold fresh for consumption, a considerable amount of resources has not been fully utilized due to the lack of effective processing methods. One of the effective ways of protein utilization, but the enzymatic hydrolyzate of pearl oyster protein such as pearl oyster martensii, river mussel, and penguin oyster has a strong fishy smell an...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L17/40A23L5/20
Inventor 吴胜旭林晨伍彬蔡大川
Owner CHINA NAT ANALYTICAL CENT GUANGZHOU
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