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Method for producing oligopeptides and glycosaminoglycans by using scallop processing by-products

A technology of scallops and glycosaminoglycans, which is applied in the field of preparation of oligopeptides and glycosaminoglycans, can solve the problems of waste of resources, environment, pollution, etc., and achieve high production safety, improved safety, and small molecular weight Effect

Active Publication Date: 2019-05-28
DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ezo scallops mainly eat their scallops. During the processing of scallops, a large number of by-products mainly viscera will be produced, accounting for about 30% of the whole Ezo scallop. The processing by-products are rich in fatty acids and proteins. These processing by-products are treated as waste without being fully developed and utilized, causing a lot of waste of resources and environmental pollution.

Method used

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Examples

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Embodiment 1

[0026] A method for preparing scallop oligopeptides and glycosaminoglycans by using scallop processing by-products, comprising the following steps:

[0027] (1) With the scallop skirt of Ezo as raw material, get 200kg of scallop edge and prepare homogenate liquid with a meat grinder;

[0028] (2) Put the homogenate into a reaction tank, add distilled water with 5 times the weight of the homogenate, and autolyze at 40° C. for 3 hours to obtain the scallop liquid;

[0029] (3) Add the composite protease of 0.2% of the weight of the scallop liquid, adjust pH 3 with mass concentration 10% HCl, enzymolysis 4h under the condition of 45 DEG C, the mass ratio of the composite protease is as follows, pepsin: trypsin: Subtilisin = 4:4:2.

[0030] (4) After the enzymolysis is completed, boil to kill the enzyme for 15 minutes, cool to room temperature, centrifuge at 16000r / min with a swing-type tubular separator, discard impurities, and collect the supernatant;

[0031] (5) Use NaOH wit...

Embodiment 2

[0037] A method for preparing scallop oligopeptides and glycosaminoglycans by using scallop processing by-products, comprising the following steps:

[0038] (1) Using the cooking liquid of Ezo scallop as raw material;

[0039] (2) Take 4 tons of cooking liquid of Ezo scallop and put it into the reaction tank, and stir for 10 minutes.

[0040] (3) Add 0.2% compound protease by weight in the cooking liquid of scallop, adjust the pH to 3 with mass concentration of 10% HCl, and enzymatically hydrolyze for 4 hours at 45°C. The mass ratio of the compound protease is as follows, pepsin: trypsin : subtilisin=4:3:3.

[0041] (4) After the enzymolysis is completed, boil to kill the enzyme for 15 minutes, cool to room temperature, centrifuge at 16000r / min with a swing-type tubular separator, discard impurities, and collect the supernatant;

[0042](5) Use 10% NaOH in the mass concentration to adjust the pH of the clear liquid to 9.5, add 0.2% hydrogen peroxide in the volume of the clea...

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PUM

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Abstract

The invention provides a method for producing oligopeptides and glycosaminoglycan from processing by-products of patinopecten yessoensis. The method comprises steps as follows: a patinopecten yessoensis liquid is taken, compound proteases are added, a mixture is subjected to enzymolysis, boiling for enzyme deactivation and centrifugation, and a clear liquid is collected; a NaOH solution is added for pH regulation, and hydrogen peroxide is added for decoloration; a nanofiltration membrane is adopted for separation, and a retentate liquid and a permeate liquid are collected; the permeate liquid is concentrated and dried, and patinopecten yessoensis oligopeptide powder is obtained; water is added to the retentate liquid, pH is regulated, and centrifugation is performed; trichloroacetic acid is added, and centrifugation is performed; concentration and freeze drying are performed, and patinopecten yessoensis glycosaminoglycan powder is obtained. According to the method, the processing by-products of the patinopecten yessoensis are utilized as raw materials for decomposition and extraction of the oligopeptides and the glycosaminoglycan in the patinopecten yessoensis, high-value application of the processing by-products of the patinopecten yessoensis is realized, the overall utilization rate of the patinopecten yessoensis is increased, natural resources are sufficiently utilized, and environmental pollution and resource waste are avoided.

Description

technical field [0001] The invention relates to the technical field of preparation of oligopeptides and glycosaminoglycans, and more specifically relates to a method for producing oligopeptides and glycosaminoglycans by using the by-products of scallop processing. Background technique [0002] Ezo scallop is an important species of shellfish aquatic products in recent years. Its adductor muscle protein has a special composition. According to analysis, every 100 grams contains 63.7g protein, 15g sugar, 3g fat, 47mg calcium, 886mg phosphorus, and 2.9mg iron. In the past ten years, researchers have extracted glycosaminoglycans from shellfish such as scallops, emerald mussels, near river oysters, Pinctada martensii, Philippine clams, clams, Puffy clams, and razor clams, and analyzed them. A series of studies on physical and chemical properties have been carried out, and most of the studies on its physiological activities focus on anti-tumor, anti-virus, anti-oxidation, and enhan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00C12P21/06C07K1/34C07K1/30A61K35/618A61P39/06A61P37/04A61P35/00A61P7/02
CPCA61K35/618C07K1/30C07K1/34C08B37/0003C08B37/0063C12P21/06
Inventor 包卫洋王祖哲杨大苹詹全龙
Owner DALIAN SHENLAN PEPTIDE TECH R & D CO LTD
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