Method for preparing aquatic livestock small molecule peptide without fishy smell or bitter taste

Abstract

The invention belongs to the technical field of biologics, and in particular relates to a method for preparing aquatic livestock small molecule peptide without fishy smell or bitter taste. The method comprises the following steps: S1, performing enzyme deactivation on aquatic livestock enzymatic hydrolysate, and concentrating so as to obtain a treated liquid; S2, cooling the treated liquid, centrifuging so as to remove grease and impurities, and retaining the supernate; S3, performing alcohol precipitation on the supernate, leaving to stand, centrifuging so as to remove polysaccharide and macromolecule protein, and retaining the supernate; S4, performing ultra-filtration on the supernate, adding an antioxidant bacteriostatic agent into the retained liquid, and uniformly stirring; S5, recycling ethanol from the retained liquid, and drying, thereby obtaining the aquatic livestock small molecule peptide without fishy smell or bitter taste. The method is simple to operate and efficient in treatment, fishy smell and fishy bitter taste of aquatic livestock can be effectively removed, the fishy smell caused by oxidation of product grease can be effectively inhibited, trimethylamine caused by microorganisms or enzyme can be inhibited, and the expiration date of a product can be prolonged.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for preparing a small-molecule peptide from aquatic animals without fishy and bitter smell. Background technique [0002] Aquatic animals are rich in high-quality protein, and a variety of bioactive protein peptides can be prepared by protease enzymatic hydrolysis. The protein peptides of aquatic animals are easy to absorb and have outstanding nutritional effects. They are used in clinical nutritional support, special medical formula food, health food, general food and It is widely used in high-end skin care products and other fields. However, aquatic animals and their protein hydrolyzate often have fishy and bitter taste, which seriously affects the consumer acceptance of the final product. The high-permeable salt content of the product is high, and there is a risk of gastrointestinal discomfort, and the hydrolysis process is unreliable. Control will produce a ...

AI Technical Summary

Problems solved by technology

The ultrafiltration treatment in the above patented methods is used to remove large molecular weight substances such as large proteins. The speed of small molecular peptides passing through the ultrafiltration membrane greatly limits the efficiency and production capacity of actual production. At the same time, high permeability inorganic salts and low bitterness Substances such as peptides also pass through the ultrafiltration membrane together, which cannot completely remove fishy substances, and the purity of protein peptides is also greatly affected

[0005] Furthermore, the current methods for removing fishy smell from enzymatic hydrolyzates of aquatic animals are basically to remove fishy smell during the preparation process, but the fishy smell will be regenerated due to the action of microorganisms, enzymes or oil oxidation during the subsequent storage process, such as sulfur and nitrogen. The transformation of body substances and the autooxidative decomposition of free fatty acids will produce fishy smell

Both tea polyphenols and curcumin are natural antioxidants extracted from plants. After searching, no combination of tea polyphenols and curcumin has been found to inhibit the microbes, enzymes, and oxidation of aquatic animal small molecule peptide products.

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