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Preparation method for mussel protein small peptide and preparation method for corresponding compound chewing tablet of mussel protein small peptide

A technology for chewing tablets and mussels, which is applied in the field of preparation of mussel protein peptides, can solve the problems of increasing the type and dosage of enzymes, single tablet composition, low efficiency, etc., and achieves reduced production costs, high yield, and palatability. Good results

Inactive Publication Date: 2017-11-21
浙江海润达科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction of mussel protein active peptides is mainly by enzymatic hydrolysis, but due to the relatively low efficiency of single enzyme enzymatic hydrolysis, the yield of peptides is extremely low, and it is difficult to meet the needs of industrialization
The Chinese patent with the application number 201110246647.9 discloses a preparation method of mussel enzymolysis polypeptide for immune enhancement and the preparation method of corresponding tablets. The enzymolysis efficiency is improved by adding two enzymes, alkaline protease and neutral protease, and the product is obtained Mussel protein polypeptide with a molecular weight of 3kDa, but increasing the type and amount of enzymes also increases the production cost
At the same time, this patent also uses the above-mentioned immune-enhancing mussel enzymatic polypeptide as raw material to prepare immune-enhancing polypeptide tablets, but this tablet has a single ingredient and the absorption effect is not as good as that of small peptides.
[0004] The Chinese patent with the application number 200910153285.1 discloses a method for preparing mussel active polypeptides using a vacuum ultrasonic reactor under acidic conditions. Although the method has the advantages of simple process and suitable for industrial production, the molecular weight of the obtained product is below 50kDa. Too big and not easy to absorb

Method used

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  • Preparation method for mussel protein small peptide and preparation method for corresponding compound chewing tablet of mussel protein small peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Select 1000g of fresh mussel meat. After the mussel meat is taken, wash it with clean water to remove impurities and foot silk, control the water, and crush the mussel meat to obtain ground mussel pieces; place it in a tissue masher In homogenization, the mussel protein extract was first adjusted to pH 8.0 with lye, and then neutral protease was added for enzymolysis for 3 hours; then the enzyme was extinguished at 90°C for 4 minutes and the temperature was lowered to 40°C, wherein the neutral protease The weight ratio of protease to mussel pieces is 1:100. Put the mussel protein enzymatic hydrolyzate in a high-pressure tank, pressurize to 3kgf / cm at 110°C 2 , and keep it for 20 minutes to make the pressure uniform, and then suddenly reduce the pressure to 0kgf / cm within 0-3 seconds 2 . Ultrafiltration treatment: small molecules with a molecular weight cut-off of less than 1kDa are passed through an ultrafiltration membrane to obtain small mussel protein peptides, and...

Embodiment 2

[0049] Select 1000g of fresh mussel meat. After the mussel meat is taken, wash it with clean water to remove impurities and foot silk, control the water, and crush the mussel meat to obtain ground mussel pieces; place it in a tissue masher For homogenization, the mussel protein extract was first adjusted to pH 10.0 with lye, then alkaline protease was added for enzymolysis for 1 hour; then the enzyme was extinguished at 100°C for 5 minutes and the temperature was lowered to 50°C. The weight ratio of protease to mussel pieces is 2:100. Put the mussel protein enzymatic hydrolyzate in a high-pressure tank, pressurize to 3kgf / cm at 150°C 2 , and keep it for 10-20 minutes to make the pressure uniform, and then suddenly reduce the pressure to 0kgf / cm within 0-3 seconds 2 . Ultrafiltration treatment: small molecules with a molecular weight cut-off of less than 1kDa are passed through an ultrafiltration membrane to obtain small mussel protein peptides, and the mussel protein small p...

Embodiment 3

[0059] Select 1000g of fresh mussel meat. After the mussel meat is taken, wash it with clean water to remove impurities and foot silk, control the water, and crush the mussel meat to obtain ground mussel pieces; place it in a tissue masher For homogenization, the mussel protein extract was first adjusted to pH 10.0 with lye, then added with alkaline protease, and enzymatically hydrolyzed for 2 hours; then the enzyme was extinguished at 100°C for 4 minutes, and then the temperature was lowered to 45°C, wherein the alkaline protease The weight ratio to mussel pieces is 3:100. Put the mussel protein enzymatic hydrolyzate in a high-pressure tank, pressurize to 3kgf / cm at 110-150°C 2 , and keep it for 120 minutes to make the pressure uniform, and then suddenly reduce the pressure to 0kgf / cm within 0-3 seconds 2 . Ultrafiltration treatment: small molecules with a molecular weight cut-off of less than 1kDa are passed through an ultrafiltration membrane to obtain small mussel protei...

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Abstract

The invention relates to a preparation method for a small peptide and discloses a preparation method for a mussel protein small peptide. The preparation method comprises the following steps: with mussel protein extract or dry mussel powder as raw materials, adjusting the pH value of the raw material by using alkaline liquor so as to obtain mixed liquor; subjecting the mixed liquor to stirring and preheating; adding protease for enzymatic hydrolysis and subjecting an enzymatic hydrolysis product to enzyme deactivation; then adding the enzymatic hydrolysis product into a high-pressure tank, and under the condition of a temperature of 110 to 150 DEG C, carrying out pressurization to 2 to 5 kgf / cm<2> at first, maintaining the pressure for 10 to 20 min and allowing the pressure to drop to 0 kgf / cm<2>; and carrying out ultrafiltration so as to obtain mussel protein small peptide with a molecular weight of 1 kDa or below. The invention also discloses a preparation method for the corresponding compound chewing tablet of the mussel protein small peptide. The preparation methods provided by the invention are simple; and the prepared mussel protein small peptide and the compound chewing tablet of the mussel protein small peptide have high yield, activity and absorptivity, low cost and good industrial practicability.

Description

technical field [0001] The invention relates to a preparation method of mussel protein small peptide and a preparation method of corresponding combination chewable tablets. Background technique [0002] Mussels, commonly known as Haihong in the north, are known as "Mrs. Donghai". Fresh and live mussels are a popular seafood product. It is not easy to preserve after harvesting. It has always been cooked and processed into a dry product—mussels. However, with the improvement of cryopreservation technology and ocean shipping technology, the preservation of mussels It is more inclined to preserve its original seafood taste, so more and more people can eat original fresh mussels. Mussels have high medicinal value. The nutritional value of mussels is higher than that of general shellfish, fish, shrimp, meat, etc. It is rich in protein, fat, carbohydrates, and a variety of essential amino acids, vitamins and Manganese, selenium, zinc, iodine, vitamin B, niacin and other trace ele...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/18
CPCA23L33/18C07K1/34C12P21/06
Inventor 应知伟姜东娇宋文东纪丽丽郭健蔡璐王亚宁
Owner 浙江海润达科技有限公司
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