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A preparation method of sea cucumber viscera polypeptide

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

Active Publication Date: 2019-01-01
SHANDONG ORIENTAL OCEAN SCI TECH
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  • 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 peptide products are dark brown and dull in color, which affects its use.
[0004] In order to improve the flavor of sea cucumber visceral polypeptides, the most effective method at present is to thoroughly clean or blanch the raw materials, but this will cause a significant reduction in yield and a serious loss of active substances; methods such as physical adsorption and ultrafiltration can deodorize and decolorize The effect is limited and also causes a decrease in yield
Sea cucumber visceral polypeptide products usually can only be added with flavor and flavor improver to cover up its bad flavor, and the masking effect is not ideal, and the color is difficult to improve, which restricts its application in functional food and health food

Method used

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  • A preparation method of sea cucumber viscera polypeptide
  • A preparation method of sea cucumber viscera polypeptide
  • A preparation method of sea cucumber viscera polypeptide

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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...

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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

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Application Information

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Patent Type & Authority Patents(China)
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
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