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Compound based on active polypeptides of sea bass fins

A technology of active polypeptide and sea bass, which is applied in the direction of polysaccharide/gum-containing food ingredients, food science, and the function of food ingredients, etc., can solve the problems of low yield, incomplete enzymatic hydrolysis of the preparation method, poor taste, etc., and achieve simple operation , improve resource utilization, rich and comprehensive effect of nutrition

Inactive Publication Date: 2017-10-03
乐清益昌食品技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition has a good curative effect in improving the treatment of arthritis and other bone and joint diseases, and provides a new way for the treatment of bone and joint diseases, but the preparation method is not complete in enzymolysis, the yield is low, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Based on the compound of sea bass fin active polypeptide, the ingredients and weight parts of the compound are: 5 parts of sea bass fin active polypeptide, 21 parts of collagen, 7 parts of cistanche polysaccharide, 3 parts of wolfberry polysaccharide, hydroxymethyl cellulose 7 parts, 0.15 parts of trace elements, 0.9 parts of vitamin E, 5 parts of fruit powder, 39 parts of water.

[0017] The preparation method of the compound based on sea bass fin active polypeptide comprises the following steps:

[0018] 1) Decalcification: add fish fin powder to a citric acid solution with a concentration of 9%, decalcify by ultrasonic vibration for 55 minutes, the weight-to-volume ratio of the material to liquid is 1:15, rinse with water, filter, repeat 3 times, at 78 ℃ Dried in a blast oven to constant weight and ready for use. Since the collagen fibers in fish fins are closely bonded to hydroxyapatite, decalcification treatment should be carried out before extracting fish fin acti...

Embodiment 2

[0024] Based on the compound of sea bass fin active polypeptide, the ingredients and parts by weight of the compound are: 4 parts of sea bass fin active polypeptide, 20 parts of collagen, 8 parts of cistanche polysaccharide, 2 parts of wolfberry polysaccharide, hydroxymethyl cellulose 6 parts, 0.2 parts of trace elements, 0.8 parts of vitamin E, 6 parts of fruit powder, 40 parts of water.

[0025] The preparation method of the compound based on sea bass fin active polypeptide comprises the following steps:

[0026] 1) Decalcification: add fish fin powder to citric acid solution with a concentration of 8%, decalcify by ultrasonic vibration for 50 minutes, the weight-to-volume ratio of the material to liquid is 1:14, rinse with water, filter, dry, and set aside;

[0027] 2) Removal of impurities: soak the decalcified fish fin powder in 0.2mol / L NaOH solution for 6 hours, the weight-to-volume ratio of the material to liquid is 1:10, rinse with water, filter, dry, and set aside;

...

Embodiment 3

[0032] Based on the compound of sea bass fin active polypeptide, the ingredients and parts by weight of the compound are: 6 parts of sea bass fin active polypeptide, 19 parts of collagen, 9 parts of cistanche polysaccharide, 3 parts of wolfberry polysaccharide, hydroxymethyl cellulose 8 parts, 0.2 parts of trace elements, 1 part of vitamin E, 7 parts of fruit powder, 41 parts of water.

[0033] The preparation method of the compound based on sea bass fin active polypeptide comprises the following steps:

[0034] Add the fish fin powder to the citric acid solution with a concentration of 9% at a weight-to-volume ratio of 1:15, decalcify by ultrasonic vibration for 55 minutes, rinse with water, filter, and dry, and then decalcify the fish fin The powder is soaked in 0.2mol / L NaOH solution with a ratio of 1:9 to the weight to volume of the material liquid, soaked in 0.2mol / L NaOH solution for 5h, rinsed with water, filtered, and dried, and then add water to the decontaminated pro...

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PUM

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Abstract

The present invention discloses a compound based on active polypeptides of sea bass fins. The compound comprises the following ingredients in parts by weight: 3-6 parts of active polypeptides of sea bass fins, 18-24 parts of collagen, 5-11 parts of polysaccharides of cistanche deserticola, 1-4 parts of lycium barbarum polysaccharides, 5-11 parts of hydroxymethyl cellulose, 0.1-0.3 part of trace element, 0.8-1.4 parts of vitamin E, 4-8 parts of fruit powder and 38-45 parts of water. Beneficial effects are as follows: the compound is rich and comprehensive in nutrition, easy for absorption, free of smelly and bitter tastes, refreshing and smooth in mouthfeel, and free of chemical preservatives and toxic and side effects, can be drunk by any consumers, can remove free radicals in body, reduces attacks of the free radicals on the body, can activate activities of superoxide dismutase, strengthens too much decomposition of peroxide, and thus plays functions of protecting and preventing aging of the body.

Description

technical field [0001] The invention relates to the technical field of deep processing of fish products, in particular to a compound based on sea bass fin active polypeptide. Background technique [0002] Functional food refers to food with nutritional function, sensory function and function of regulating physiological activities. Its research and development is still an emerging research discipline and development field in my country, involving nutrition, pharmacy, physiology, preventive medicine, bioengineering, food science and other disciplines, and is the product of continuous cross-integration of multiple fields and disciplines. In addition, functional foods have played an increasingly important role in people's social life. Marine organisms constitute about half of the world's diverse organisms and are a good source of biologically functional components of diverse structures. Marine organisms are therefore considered to be a potential source of new bioactive collage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L17/10A23L17/00A23L5/20A23L5/30
CPCA23L5/20A23L5/27A23L5/276A23L5/32A23L17/10A23L17/65A23L33/18A23V2002/00A23V2200/30A23V2200/302A23V2250/55A23V2250/5422A23V2250/51A23V2250/51086A23V2250/712A23V2300/48
Inventor 游亦飞
Owner 乐清益昌食品技术有限公司
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