Preparation method of isinglass bioactive peptide
A technology of active peptides and fish gum, which is applied in the field of preparation of fish gum active peptides, can solve the problems of less absorption, waste of resources, waste of raw materials, etc., and achieve the effects of long shelf life, improved food safety, and enhanced pharmacological activity
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[0013] The present invention will be further described below in conjunction with embodiment
[0014] Example 1. 1. Preparation of fish maw active peptide liquid: select 15 kg of fresh or dried fish maw for crushing treatment; add water 10 times the weight of the crushed fish maw, dilute and soak for 30 minutes and stir evenly, and crush and homogenize the fish maw Adjust the pH value to 6.5, add flavor protease, neutral protease, papain (1:1:1) multi-enzyme for enzymolysis, the amount of enzyme is 9500 enzyme activity units (u) per gram of fish gum, and the temperature is controlled at 50 degrees Celsius. Enzyme hydrolysis for 4.5 hours; after enzymolysis, boiling water heat bath to kill the enzyme for 10 minutes, then cooling and centrifuging, the speed of the centrifuge is about 9000rpm, and the fish maw active peptide liquid is obtained;
[0015] 2. Put the fish maw active peptide solution prepared above into a stainless steel bucket into a steam sterilizer and sterilize it...
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