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Preparation method for sturgeon protein peptides

A protein peptide, sturgeon technology, applied in the direction of fermentation, to achieve mild hydrolysis conditions, enhance the effect of enzymatic hydrolysis, and improve the effect of soluble protein content

Inactive Publication Date: 2018-02-02
湖北奥肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few deep-processed foods for sturgeon. With the increase of aquaculture production, the development of unique deep-processed products has great market prospects.

Method used

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  • Preparation method for sturgeon protein peptides
  • Preparation method for sturgeon protein peptides
  • Preparation method for sturgeon protein peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of sturgeon protein peptide comprises the following steps:

[0025] 1) Wash and cut the sturgeon into chunks, then use a meat grinder to grind it, add water 1 times its weight, raise the temperature to above 90°C and keep it for 20 minutes, and then carry out steam explosion treatment under the pressure of 2.5MPa for 3 minutes;

[0026] 2) Cool the material obtained in step 1) to below 60°C, first adjust the pH to 7.5-8, add 0.2% protease of sturgeon mass, the protease is obtained by mixing neutral protease and papain in a ratio of 1:2, and React at 50°C-55°C for 5h, then inactivate the enzyme at high temperature, then add trypsin with 0.1% mass of sturgeon and react at 35-40°C for 2h.

[0027] 3) The material obtained in step 2) is heated to above 90°C and kept for 20 minutes, and then cooled to below 65°C for decolorization. The decolorizer is obtained by mixing activated carbon and diatomaceous earth at a mass ratio of 2:1. The amount of decolorizer a...

Embodiment 2

[0029] The preparation of sturgeon protein peptide comprises the following steps:

[0030] 1) Wash the sturgeon, cut into blocks, then mince it with a meat grinder, add water twice its weight, and add 25% of the mass of the sturgeon at a concentration of 1% sodium chloride solution, and the sturgeon Glucose with a mass of 0.45% is heated to above 90°C and kept for 15 minutes, and then subjected to steam explosion treatment at a pressure of 2 MPa for 5 minutes;

[0031] 2) Cool the material obtained in step 1) to below 60°C, first adjust the pH to 7.5-8, add 0.3% protease of sturgeon mass, the protease is obtained by mixing neutral protease and papain in a ratio of 1:2, and React at 50°C-55°C for 5h, then inactivate the enzyme at high temperature, then add trypsin with 0.1% mass of sturgeon and react at 35-40°C for 2h.

[0032] 3) The material obtained in step 2) is heated to above 90°C and kept for 20 minutes, and then cooled to below 65°C for decolorization. The decolorizer ...

Embodiment 3

[0034] The preparation of sturgeon protein peptide comprises the following steps:

[0035]1) Wash the sturgeon, cut into pieces, then mince it with a meat grinder, add water three times its weight, and add 30% of the mass of the sturgeon at a concentration of 1.5% sodium chloride solution, and the sturgeon Glucose with a mass of 0.45% is heated to above 90°C for 10 minutes, and then subjected to steam explosion treatment at a pressure of 2.2MPa for 5 minutes;

[0036] 2) Cool the material obtained in step 1) to below 60°C, first adjust the pH to 7.5-8, add 0.2% protease of sturgeon mass, the protease is obtained by mixing neutral protease and papain in a ratio of 1:2, and React at 50°C-55°C for 5 hours, then inactivate the enzyme at high temperature, then add trypsin with 0.2% mass of sturgeon and react at 35-40°C for 2 hours.

[0037] 3) The material obtained in step 2) is heated to above 90°C and kept for 20 minutes, and then cooled to below 65°C for decolorization. The dec...

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Abstract

The invention discloses a preparation method for sturgeon protein peptides. The preparation method comprises the following steps that firstly, sturgeon is washed up, cut into blocks and then ground, water accounting for 25-35%, by weight, of the sturgeon is added, and the temperature is raised to 90 DEG C or above and held for 10-20 minutes; secondly, the obtained material is cooled to 60 DEG C orbelow, an alkali solution is added so as to adjust pH to 7.5-8, and then protease is added for an enzymatic hydrolysis reaction; thirdly, the temperature of the materials obtained in the second stepis raised to 90 DEG C or above and held for 10-20 minutes, then the materials are cooled to be at 65 DEG C or below and subjected to decoloration, sterilization, filtration and filtrate concentration,and finally, protein peptide powder can be obtained after disinfection and drying. In the method, the protein peptides are extracted by using the sturgeon, the protein peptides are low in molecular weight and easy to digest and absorb and has various functions that various activities are achieved, blood pressure and blood fat can be reduced, the immunity can be strengthened, and fatigue resistance and oxidation resistance are achieved.

Description

technical field [0001] The invention belongs to the technical field of wastewater treatment and relates to the treatment of aquaculture wastewater, in particular to an ecological treatment system and method for aquaculture wastewater. Background technique [0002] Sturgeon is also called Sturgeon, living fossil, soft gold, emperor fish, and underwater panda. There are 27 species in the world, the oldest being more than 300 years old, and the largest individual weighing more than 3,200 kilograms; Sturgeon and dinosaurs originated 250 million years ago at the same time, and are the oldest and most vigorous creatures in the world. Dinosaurs became extinct as early as 64 million years ago, but sturgeon survived tenaciously and retained the traits of gene stability, mutation resistance, and unique metabolism. [0003] At present, there are 1 order, 2 families, 7 genera and 27 species of sturgeon in the world. It is mainly distributed in 9 natural regions in the northern hemisph...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 李声腾
Owner 湖北奥肽生物科技有限公司
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