Method for preparing antioxidant product from scallop skirts

A scallop skirt, anti-oxidation technology, applied in food hydrolysis, food science, etc., can solve the problem of low added value of products, and achieve the effect of improving antioxidant capacity, improving utilization rate, and high antioxidant activity

Inactive Publication Date: 2016-07-06
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, scallop skirts are mostly processed into seasonings and other products, and the added value of the products is not high, so further development is urgently needed

Method used

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  • Method for preparing antioxidant product from scallop skirts
  • Method for preparing antioxidant product from scallop skirts
  • Method for preparing antioxidant product from scallop skirts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1. Take the scallop skirt, wash it, heat it in a water bath at 100°C for 10 minutes for denaturation treatment, cool, freeze-dry, and pulverize to obtain the scallop skirt freeze-dried powder;

[0028] S2, using neutral protease and papain as tool enzymes respectively, enzyme dosage 3000U / g protein, substrate concentration (calculated as protein) 4g / 100mL, constant pH 7, enzymolysis temperature 50 ℃ enzymolysis conditions on scallop skirt The freeze-dried powder is subjected to enzymatic hydrolysis treatment; the enzymatic hydrolysis time is 0.5h, 1h, 2h, and 3h respectively. After enzymolysis, inactivate the enzyme in a water bath at 100°C for 10 minutes, centrifuge at 4000×g for 10 minutes, take the supernatant and freeze-dry to obtain 8 kinds of scallop skirt enzymatic hydrolyzate freeze-dried powder; The scavenging ability of DPPH free radicals is measured by the half-inhibition rate of DPPH free radicals (IC 50 ) as an index to screen the optimal enzymatic hydrol...

Embodiment 2

[0039] S1. Take the scallop skirt, wash it, heat it in a water bath at 100°C for 10 minutes for denaturation treatment, cool, freeze-dry, and pulverize to obtain the scallop skirt freeze-dried powder;

[0040] S2. Carry out enzymatic hydrolysis in the optimal mode, using neutral protease, enzyme dosage 3000U / g protein, substrate concentration (calculated as protein) 4g / 100mL, constant pH 7, enzymolysis temperature 50 ℃ under enzymolysis conditions The scallop skirt freeze-dried powder was subjected to enzymatic hydrolysis treatment, and the enzymatic hydrolysis time was 2 hours. After enzymolysis, inactivate the enzyme in a water bath at 100°C for 10 minutes, centrifuge at 4000×g for 10 minutes, take the supernatant and freeze-dry to obtain the lyophilized powder of scallop skirt enzymatic hydrolyzate;

[0041] S3. Carry out Maillard reaction modification to the enzymolyzate prepared under the optimal enzymolysis conditions described in S2. The reducing sugars are ribose, xylo...

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PUM

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Abstract

The invention discloses a method for preparing an antioxidant product from scallop skirts. The method comprises the steps that the scallop skirts are pretreated, neutral protease and papain are adopted for performing enzymolysis on obtained scallop skirt freeze-dried powder, freeze-drying is performed, and scallop skirt zymolyte is prepared; prepared scallop skirt zymolyte freeze-dried powder is subjected to Maillard reaction modification, and then the antioxidant product is prepared from the scallop skirts. According to the method, protein resources in the scallop skirts are fully utilized, the utilization rate of the scallop skirts is increased, and the added value of the product is increased. The reaction conditions are mild, the reaction process is stable, and the prepared product has high antioxidant activity; the operation process is simple, and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to a processing method for high value-added products of scallop skirts, and more specifically relates to a method for preparing anti-oxidation products by using scallop skirts. Background technique [0002] Scallops are rich in nutrients, and their adductor muscles are dried to obtain "dried scallops". The scallop skirt is a by-product during the processing of its adductor muscle, with a high protein content of 65% (by dry weight), and is a good raw material for preparing enzymatic protein peptides. At present, scallop skirts are mostly processed into products such as seasonings, and the added value of the products is not high, so further development is urgently needed. Contents of the invention [0003] The purpose of the present invention is to develop a reprocessing process of scallop processing by-products—scallop skirts, improve the utilization rate of by-products in the scallop processing, and avoid waste of resources. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
CPCA23V2002/00A23V2300/28
Inventor 吴海涛孙世广李傲婷孙娜唐越于翠平阎佳楠查越
Owner DALIAN POLYTECHNIC UNIVERSITY
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