A kind of cod-derived functional low-bitter oligopeptide and preparation method thereof

A low-bitter, cod technology, applied in the field of oligopeptides with anti-fatigue effect, can solve problems such as low bitterness utilization rate, etc., and achieve the effects of prolonging the swimming time, increasing the glycogen content, and saving costs.

Active Publication Date: 2021-05-25
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the application of the method of protease hydrolyzing Alaska pollock meat to prepare low-bitterness and high-availability oligopeptides in the food field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:

[0035] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.

[0036] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:5, and then use a colloid mill to homogenize again for 15 minutes Obtain 100-300μm minced cod meat to reduce the time of enzymatic hydrolysis and improve the efficiency of enzymatic hydrolysis.

[0037] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor proteas...

Embodiment 2

[0043] A method for preparing cod source functional low-bitter oligopeptides, the specific steps are as follows:

[0044] (1) Pretreatment of cod: Take out the frozen Alaskan pollock from the freezer, thaw in tap water, remove the skin and bones, wash the obtained fish with distilled water, squeeze out the water, and pack in 500g ziplock bags for later use.

[0045] (2) Homogenization: After cooling to room temperature, use a soymilk machine for preliminary homogenization, mix the homogenized fish meat and distilled water at a material-to-liquid ratio (m / v) of 1:3, and use a colloid mill to homogenize again for 20 minutes to obtain 100 -300μm minced cod meat to reduce the enzymatic hydrolysis time and improve the enzymatic hydrolysis efficiency.

[0046] (3) Enzymolysis: the homogenized cod minced meat was divided into Erlenmeyer flasks, and bromelain and flavor protease were used for step-by-step enzymolysis reaction. The total addition of bromelain and flavor protease is 3%...

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PUM

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Abstract

The invention discloses a preparation method of a cod-derived functional low-bitter oligopeptide. The steps are as follows: (1) pretreatment: after removing the skin and bones of the cod, wash it with distilled water, and squeeze out the water to obtain the cod meat for use; (2) ) homogenization: the cod fish meat obtained in step (1) is carried out primary homogenization treatment, after the fish meat after the initial homogenization is mixed with distilled water, carry out secondary homogenization to obtain cod fish minced meat; (3) enzymolysis: to step (2) ) in the cod minced meat obtained, firstly add bromelain to carry out preliminary enzymolysis, then de-enzyme, then add flavor protease to carry out two-step enzymolysis, de-enzyme; (4) centrifugal: the enzymolysis product of step (3) is at 7000-8000rpm Centrifuge for 20-30min; (5) spray drying: take the supernatant after centrifugation in step (4) and spray dry to obtain the finished product. The preparation method of the invention is simple, the preparation conditions are mild and easy to realize, and the oligopeptide prepared by the invention has low bitterness, high utilization rate, good flavor and good anti-exercise fatigue effect.

Description

technical field [0001] The invention relates to the technical field of food application, in particular to a method for preparing oligopeptides with low bitterness, high utilization rate and anti-fatigue effect by using Alaska pollock meat. Background technique [0002] Cod is a deep-sea fish with high protein content and rich nutrition. Its meat is thick and tender, with few spines, good taste, low fat content, and complete amino acids, which are easily digested and absorbed. development and utilization value. Cod meat not only contains vitamin A, vitamin D, vitamin E, calcium, magnesium and other nutrients, but also rich in DHA and EPA, which has good effects on promoting intellectual development, relieving eye fatigue and enhancing immunity. Eaten by people of all ages. Therefore, it is deeply loved by consumers. [0003] Compared with protein, oligopeptide has a smaller molecular weight, is easily soluble in water, and is easier to be digested and absorbed by the human...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 侯虎李八方王曼
Owner OCEAN UNIV OF CHINA
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