Preparation method of sea cucumber visceral polypeptide

A sea cucumber viscera, enzymatic hydrolysis technology, applied in the field of food processing, can solve the problems of complex system components, poor sensory acceptance, irritating odor, etc., and achieve the effects of broadening the application range, improving acceptability, and reducing costs

Active Publication Date: 2018-11-06
SHANDONG ORIENTAL OCEAN SCI TECH
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sea cucumber viscera itself has poor flavor, and the enzymatic hydrolysis leads to tissue destruction, which intensifies the release of bad flavor
The sea cucumber peptide products produced from sea cucumber viscera on the market generally have a fishy, ​​pungent smell, bitter and spicy taste, unpleasant taste, dark brown color, and poor overall sensory acceptance
The mechanism of the bad flavor of sea cucumber polypeptide products is not yet clear. According to current research, it may be related to the exposure of polypeptide hydrophobic groups, complex system components, rich content of active substances such as saponins and polysaccharides, and the fishy smell of seafood waste.
At the same time, most of the existing sea cucumber pep

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of sea cucumber visceral polypeptide
  • Preparation method of sea cucumber visceral polypeptide
  • Preparation method of sea cucumber visceral polypeptide

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The present invention relates to a preparation method of sea cucumber viscera polypeptide, the steps comprising:

[0027] (1) Thawing and crushing: thaw the frozen sea cucumber viscera naturally at room temperature, then crush to obtain a slurry; the room temperature does not exceed 20°C;

[0028] (2) Enzymolysis: add compound enzyme to the slurry, the ratio of material to liquid is 1: (3-4), and carry out enzymolysis; the compound enzyme is a combination of collagenase, papain and lipase;

[0029] (3) Centrifugation: Centrifuge the enzymolysis system and take the supernatant; the centrifugation conditions are: cool the system to 30°C and centrifuge at 3000rpm for 10min, take the supernatant and centrifuge again at 6000rpm for 10min, and take the supernatant again;

[0030] (4) Concentration by nanofiltration: after the supernatant is passed through a nanofiltration membrane with a pore size of 1 to 2 nm, it is concentrated to a mass concentration of more than 30% to ob...

Embodiment 1

[0037] 1.1 Thawing of raw materials: Weigh 1 kg of frozen sea cucumber viscera harvested in spring, and thaw at 20°C for 3 hours.

[0038] 1.2 Tissue crushing: use a beater to perform homogenization treatment, and the homogenizer is 6000 rpm for 30 seconds to obtain a slurry. Crushed to improve enzymatic hydrolysis efficiency.

[0039] 1.3 Enzyme hydrolysis: add compound enzyme to the slurry, the ratio of material to liquid is 1:3, collagenase 0.05% (2*10 4 u / g), papain 0.05% (2*10 4 u / g), lipase 0.05% (1*10 4 u / g), pH 7, stirred during the process, after 3.5 hours of enzymatic hydrolysis at 50°C, the enzyme was deactivated at 90°C for 10 minutes.

[0040] 1.4 Centrifugation: After cooling the system to 30°C, centrifuge at 3000 rpm for 10 minutes, take the supernatant and centrifuge again at 6000 rpm for 10 minutes, and take the supernatant again. The centrifugation is carried out twice to improve the centrifugation efficiency.

[0041] 1.5 Nanofiltration desalination and...

Embodiment 2

[0044] 1.1 Thawing of raw materials: Weigh 1 kg of sea cucumber internal organs dissected in spring, and thaw at 20°C for 3 hours.

[0045] 1.2 Tissue crushing: Use a beater for homogenization treatment, and the homogenizer is 6000 rpm for 30 seconds.

[0046] 1.3 Enzymolysis: the ratio of solid to liquid is 1:3, collagenase 0.05% (2*10 4 u / g), papain 0.05% (2*10 4 u / g), lipase 0.05% (1*10 4 u / g), pH 7, stirring during the process, enzymolysis at 50°C for 2 hours, then cooling to 40°C for 1.5 hours, and 10 minutes at 90°C to inactivate the enzyme.

[0047] 1.4 Centrifugation: After cooling the system to 30°C, centrifuge at 3000 rpm for 10 minutes, take the supernatant and centrifuge again at 6000 rpm for 10 minutes, and take the supernatant again.

[0048] 1.5 Nanofiltration desalination and concentration: The pore size of the nanofiltration membrane is 1nm, and the system is concentrated to a mass concentration of more than 30%.

[0049] 1.6 Spray drying; the inlet air temp...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method of a sea cucumber visceral polypeptide. The preparation method comprises the steps as follows: a sea cucumber visceral frozen product is subjected to thawing, enzymatic hydrolysis, centrifugation, concentration and drying steps, wherein a compound enzyme is used in the enzymatic hydrolysis step, and the compound enzyme is a combination of lipase and protease. The compound enzyme is the combination of collagenase, papain and lipase. The preparation method has the benefits that: the flavor, including odor and mouthfeel, of sea cucumber visceral polypeptide products can be significantly improved, the color of the sea cucumber visceral polypeptide products can be effectively improved, the yield can be increased, and the cost of the products can bereduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of sea cucumber viscera polypeptide. Background technique [0002] Sea cucumber is a precious sea treasure. So far, it has been found that sea cucumber contains a variety of physiologically active ingredients, which have extremely high therapeutic value. The internal organs of sea cucumbers include digestive tract, gonads, respiratory tree, Cuvier's duct, scuba lung, Porridge's capsule, water ring duct, tentacles and sieve plate, etc. The digestive tract of sea cucumbers, that is, the intestinal wall of sea cucumbers and the gonads of sea cucumbers are important components of the internal organs of sea cucumbers, and are also the main waste of sea cucumbers. The main component of the internal organs of sea cucumbers is protein, and it is also rich in biologically active substances such as polysaccharides, saponins, and flavonoids. Sea cucumber gonads are also...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12P21/06C07K1/34
CPCC07K1/34C12P21/06
Inventor 毛毛衣美艳郭红陈甜甜赵丽丽
Owner SHANDONG ORIENTAL OCEAN SCI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap