Collagen polypeptide and preparation method for reducing collagen polypeptide bitterness

A collagen polypeptide and bitterness technology, applied in the biological field, can solve the problems of flavor protease dosage, odor, loss of collagen polypeptide, and limited effect of debittering, and achieve the effects of improving the degree of enzymatic hydrolysis, short action time, and increased yield

Active Publication Date: 2021-01-29
SHANGHAI FOOD RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the methods for reducing the bitterness of collagen polypeptides adopt single adsorption methods, such as activated carbon adsorption method and macroporous resin adsorption method. Although they have certain effects, they will cause the loss of collagen polypeptides.
Collagen polypeptides are debittered by enzymatic treatment with an enzyme preparation containing exoprotease. The exoprotease cuts and releases an amino acid from the end of the polypeptide chain each time, thereby degrading the bitter peptide into amino acids, and the released hydrophobic amino acids are combined with the original bitter collagen polypeptide. Compared with bitterness, aminopeptidase and carboxypeptidase are common exoproteases used for debittering, which have the advantage of no loss of polypeptides, and also improve the degree of enzymatic hydrolysis to a certain extent, but the amount of flavor protease used alone Excessive action for a long time will also produce some peculiar smell, and the effect of debittering is also limited

Method used

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  • Collagen polypeptide and preparation method for reducing collagen polypeptide bitterness
  • Collagen polypeptide and preparation method for reducing collagen polypeptide bitterness
  • Collagen polypeptide and preparation method for reducing collagen polypeptide bitterness

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0024] (1) Take 1 kg of fresh tilapia skin, wash it, add water 5 times the weight of tilapia skin, boil for 4 hours, remove the upper layer of fat and get collagen glue, adjust the glue temperature to 50°C, and pH value to 6.0 , adding neutral protease for enzymolysis, the dosage of neutral protease is 0.5% of the weight of tilapia fish skin, and the enzymolysis time is 3 hours to obtain the first collagen polypeptide liquid.

[0025] (2) Adjust the pH of the first collagen polypeptide solution to 6.0 and the temperature to 60°C, add flavor protease Flavourzyme 500MG from Novozymes for debittering enzymolysis, and the amount of flavor protease is 2 LAPU / crown tilapia skin , the debittering enzymatic hydrolysis time is 30 minutes, and after the enzymatic hydrolysis is completed, the enzyme is inactivated at 85-90° C. for 15 minutes to obtain the second collagen polypeptide liquid.

[0026] (3) Adjust the pH of the second collagen polypeptide solution to be 6 and the temperature...

Embodiment 2

[0028] (1) Take 1 kg of fresh pork bone, wash it, add water 4 times the weight of the pork bone, boil for 5 hours, remove the upper layer of fat and get collagen glue, adjust the glue temperature to 60°C, pH value to 7.0, and add alkaline protease Carry out enzymatic hydrolysis, the dosage of alkaline protease is 0.8% of the weight of the pig bone, and the enzymatic hydrolysis time is 4 hours to obtain the first collagen polypeptide liquid.

[0029] (2) Adjust the pH of the first collagen polypeptide solution to 6.5 and the temperature to 65°C, add flavor protease Flavourzyme 500MG from Novozymes for debittering enzymolysis, the dosage of flavor protease is 4LAPU / g pork bone, debittering enzymolysis The time is 15 minutes. Immediately after the end of the enzymatic hydrolysis, the enzyme is inactivated at 85-90° C. for 15 minutes to obtain the second collagen polypeptide solution.

[0030] (3) the pH of the second collagen polypeptide liquid is adjusted to be 6.5 and the tempe...

Embodiment 3

[0032] (1) Take 1 kg of fresh bullfrog skin, wash it, add water 6 times the weight of the bullfrog skin, boil for 3 hours, remove the upper layer of grease and pour out the collagen glue, adjust the glue temperature to 65°C, pH value to 6.5, add alkaline Protease and neutral protease were used for enzymolysis, the amount of alkaline protease was 0.5% of the weight of bullfrog skin, the amount of neutral protease was 0.5% of the weight of bullfrog skin, and the enzymolysis time was 3 hours to obtain the first collagen polypeptide liquid.

[0033] (2) Adjust the pH of the first collagen polypeptide solution to 6.0 and the temperature to 60°C, add Novozymes’ flavor protease Flavourzyme 500MG for debittering enzymolysis, the amount of flavor protease is 5 LAPU / g bullfrog skin, debittering enzymolysis The time is 20 minutes. After the enzymatic hydrolysis, the enzyme is inactivated at 85-90° C. for 15 minutes to obtain the second collagen polypeptide solution.

[0034] (3) The pH o...

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Abstract

The invention relates to a collagen polypeptide and a preparation method for reducing the bitterness of the collagen polypeptide. The preparation method of the present invention includes the following steps: (1) heating and boiling animal skin, scale or bone in water to obtain collagen glue, adding endoprotease to enzymatically hydrolyze to obtain the first collagen polypeptide liquid; (2) making the first collagen polypeptide liquid The collagen polypeptide liquid is debittered and enzymolyzed by adding flavor protease, and the enzyme activity is inactivated after enzymatic hydrolysis to obtain the second collagen polypeptide liquid; (3) the second collagen polypeptide liquid is added to activated carbon for debittering, filtered and concentrated, and the dry powder obtained by drying is Collagen peptides. The preparation method of the invention adopts flavor protease and activated carbon to debitterize, has short action time, less flavor protease consumption, remarkable debitterness effect and significantly increased collagen polypeptide yield. The collagen polypeptide prepared by the invention has low bitterness, good taste and application value.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a collagen polypeptide and a preparation method for reducing the bitterness of the collagen polypeptide. Background technique [0002] Collagen is abundant in animal skin, scales, and bones. Collagen peptides are generated after the action of proteases, which are called collagen peptides. At present, collagen peptides have been found to have various physiological functions on the human body and have a broad application market. [0003] Since the enzymatic hydrolysis process generally uses low-cost endoproteases from a wide range of sources, such as: alkaline protease, neutral protease, bromelain, etc., when these enzymes act on collagen, they enzymatically hydrolyze macromolecular collagen into small molecular collagen polypeptides , the enzymatic hydrolysis process will cause the hydrophobic amino acids contained in the peptide chain to be fully exposed, contacting the taste buds wi...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12P21/06
Inventor潘镜沈菊泉严维凌孙佳奇谢志镭罗安勇
OwnerSHANGHAI FOOD RES INST