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Method for preparing taste-active peptides of scallops

A scallop and taste peptide technology is applied in the functions of food ingredients, food ingredients as odor modifiers, and food ingredients as pH modifiers, etc., which can solve the problems of low amino acid content of seafood taste peptides and the need to improve the flavor, etc. Achieve the effect of benefiting human body absorption, high production practical value, and improving digestibility

Inactive Publication Date: 2017-01-11
GUANGXI ZHENGWU MARINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amino acid content of seafood taste peptides obtained by this method is low, and the flavor needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preparation method of scallop taste peptide, comprising the following steps,

[0012] (1) Shell the scallop and take the meat, after homogenizing, add water and mix according to the mass ratio of 1:3, and adjust the pH to 4-5 with 1.2M hydrochloric acid;

[0013] (2) Add 0.1% acid protease of scallop meat weight, keep warm at 40°C and stir for 0.5h;

[0014] (3) After heating and boiling the hydrolyzed solution with acid protease for 30 minutes, cool to room temperature;

[0015] (4) Add cathepsin of 0.2% of scallop meat weight, and incubate at 50° C. for 1 hour for hydrolysis;

[0016] (5) Centrifuge at 2500r / min, filter, and take the supernatant, which is the scallop flavor peptide hydrolyzate.

[0017] The acid protease is a fungal acid protease.

[0018] Cathepsin K is selected as the cathepsin.

Embodiment 2

[0020] A preparation method of scallop taste peptide, comprising the following steps,

[0021] (1) Shell the scallop and take the meat, after homogenizing, add water and mix according to the mass ratio of 1:3, and adjust the pH to 4-5 with 1.2M hydrochloric acid;

[0022] (2) Add 0.5% acid protease of scallop meat weight, heat it at 50° C., stir and hydrolyze for 0.5 h;

[0023] (3) After heating and boiling the hydrolyzed solution with acid protease for 30 minutes, cool to room temperature;

[0024] (4) Add cathepsin of 0.6% of scallop meat weight, and hydrolyze at 60° C. for 1 hour;

[0025] (5) Centrifuge at 2500r / min, filter, and take the supernatant, which is the scallop flavor peptide hydrolyzate.

Embodiment 3

[0027] A preparation method of scallop taste peptide, comprising the following steps,

[0028] (1) Shell the scallop and take the meat, after homogenizing, add water and mix according to the mass ratio of 1:3, and adjust the pH to 4-5 with 1.2M hydrochloric acid;

[0029] (2) Add 0.3% acid protease of scallop meat weight, keep warm at 45°C and stir for 0.5h;

[0030] (3) After heating and boiling the hydrolyzed solution with acid protease for 30 minutes, cool to room temperature;

[0031] (4) Add cathepsin of 0.4% of scallop meat weight, and incubate at 55° C. for 1 hour for hydrolysis;

[0032] (5) Centrifuge at 2500r / min, filter, and take the supernatant, which is the scallop flavor peptide hydrolyzate.

[0033] Compared with the traditional enzymatic hydrolysis method, the polypeptide yield of the preparation method of the scallop flavor peptide of the present invention is significantly improved, the extraction rate can reach more than 70%, the quality is improved, the am...

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PUM

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Abstract

The invention discloses a method for preparing taste-active peptides of scallops. The method comprises the following steps: (1) shelling the scallops, taking out the meat, homogenizing, adding water according to a mass ratio of 1:3 and mixing, regulating the pH value to be 4-5 by using 1.2M hydrochloric acid; (2) adding acid proteinase which is 0.1-0.5% of the weight of the scallop meat, maintaining the temperature to be 40-50 DEG C, stirring and hydrolyzing for 0.5 hour; (3) heating and boiling hydrolysate treated by the acid proteinase for 30 minutes, and cooling to room temperature; (4) adding cathepsin which is 0.2-0.6% of the weight of the scallop meat, maintaining the temperature to be 50-60 DEG C, and hydrolyzing for an hour; (5) centrifuging at a speed of 2500 r / min, filtering, taking the supernatant, so as to obtain the hydrolysate of the taste-active peptides of the scallops. According to the method for preparing the taste-active peptides of the scallops disclosed by the invention, the amino acid content can be obviously improved, the flavor is improved, the polypeptide yield is greatly improved, the obtained hydrolysate is strong in seafood aroma and favorable for human absorption and has the advantages of extremely high nutritive value, short reaction time and small dosage of enzymes, and the cost can be effectively reduced. The method has extremely high production and application values.

Description

technical field [0001] The invention belongs to the technical field of seafood condiments, and in particular relates to a preparation method of scallop flavor peptide. Background technique [0002] Shellfish is a kind of marine shellfish, which belongs to the mollusk phylum, valve branch class, pearl oyster order, and scallop family. There are more than 60 kinds of scallops in the world. There are mainly four types of scallops distributed in my country, namely Chlamys farreri, Chlamys scallops, Gulf scallops and Ezo scallops. At present, the largest amount of artificial culture in my country's coastal areas is the bay scallop. Since the 1980s, with the rapid development of my country's aquaculture industry, the amount of cultured scallops and the processing and export of frozen scallops and dried scallops have also increased. At present, the in-depth development of scallops is not enough. Scallop meat has high protein content and complete amino acid composition, and has g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/15A23V2200/06A23V2250/55A23V2250/06A23V2300/28
Inventor 上官云山
Owner GUANGXI ZHENGWU MARINE IND
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