Extracting method of oyster peptides

An extraction method and oyster peptide technology, applied in the field of oyster peptide extraction, can solve the problems of poor sensory acceptance, heavy peptide smell, and limited application, and achieve the goal of increasing contact opportunities, improving yield and quality, and uniform molecular weight distribution Effect

Inactive Publication Date: 2018-11-16
金华市艾力生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the small molecular peptide has a strong fishy smell and poor sensory acceptance, which greatly l

Method used

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  • Extracting method of oyster peptides

Examples

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Effect test

Embodiment 1

[0018] A method for extracting oyster peptides, removing viscera from oyster meat and homogenizing it, first adding active dry yeast and arabinose to remove the fishy smell, then adding β-cyclodextrin for treatment, adjusting the pH value of the oyster meat homogenate after removing the fishy smell, adding compound The protease is subjected to constant temperature enzymolysis, and after the enzymolysis is completed, the enzyme is inactivated, the supernatant of centrifugation is filtered, and freeze-dried to obtain the oyster peptide. The preparation method has the advantages of low investment, simple operation, good protein degradation effect, high oyster peptide yield, and high sensory acceptance, and is easy to produce on an industrial scale. The molecular weight distribution of the obtained oyster peptide is uniform, and the molecular weight range is 4000-6000. Oyster peptide content is greater than 87%, which has good application value and market potential.

[0019] The s...

Embodiment 2

[0027] A method for extracting oyster peptides. Homogenize oyster meat after removing internal organs. The weight ratio of oyster meat and water in the homogenate is 1:8. Active dry yeast and arabinose are added to the homogenate, wherein the addition of active dry yeast The amount is 1.0% of the weight of oyster meat, and the amount of arabinose added is 0.2% of the weight of oyster meat. It is deodorized at 40°C for 25 minutes, and then β-cyclodextrin with 6% of the weight of oyster meat is added. Under the condition of 350MPa, the ultra-high pressure deodorization treatment for 15 minutes obtained the deodorized oyster meat homogenate, adjusted the pH of the deodorized oyster homogenate to 8.0, added the compound protease according to the enzyme amount of 3.5%, and then added 2.4% by weight of the compound protease Sodium octadecanoate and 0.4% tetrabutylammonium bromide, and then enzymatically hydrolyzed at 35°C for 10 hours to obtain an enzymolyzed solution, and then ultra...

Embodiment 3

[0029] A method for extracting oyster peptides. The oyster meat is removed from viscera and then homogenized. The weight ratio of oyster meat and water in the homogenate is 1:10. Active dry yeast and arabinose are added to the homogenate, wherein the addition of active dry yeast The amount is 0.8% of the weight of oyster meat, and the amount of arabinose is 0.3% of the weight of oyster meat. It is deodorized at 38°C for 30 minutes, and then β-cyclodextrin with 5% of the weight of oyster meat is added. Under the condition of 300MPa, the ultra-high pressure deodorization treatment for 20 minutes is used to obtain the deodorized oyster meat homogenate, adjust the pH of the deodorized oyster meat homogenate to 7.5, add the compound protease according to the enzyme amount of 4%, and then add 2% of the weight of the compound protease Sodium octadecanoate and 0.5% tetrabutylammonium bromide, and then enzymolyzed at 30°C for 12 hours to obtain an enzymolyzed solution, and then ultrafil...

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Abstract

The invention discloses an extracting method of oyster peptides. The extracting method comprises the following steps: homogenizing after viscera is removed from oyster meat, firstly adding active dryyeasts and arabinose for deodorization, then adding beta-cyclodextrin for treatment, adding complex proteases for constant-temperature enzymatic hydrolysis after a pH value of a deodorized oyster meathomogenate is regulated, performing enzyme inactivation after the end of enzymatic hydrolysis, filtering centrifugal supernatant, freezing and drying to obtain the oyster peptides. The extracting method disclosed by the invention has the benefits that the extracting method has the advantages of being low in input, simple to operate, good in protein degradation effect, high in oyster peptide yield, high in sensory acceptance and easy for industrialized scale production; the molecular weights of the obtained oyster peptides are uniformly distributed, and the content of the oyster peptides withmolecular weights ranging from 4000 to 6000 is more than 87 percent, therefore, application values and market potentials are good.

Description

technical field [0001] The invention relates to the technical field of bioactive ingredients, in particular to a method for extracting oyster peptides. Background technique [0002] Oyster( oyster ) are Oyster families and Oyster families ( Ostreidae , true oyster) or clam family ( Aviculidae , pearl oyster) bivalve mollusk, also known as oyster, sea oyster, oyster yellow, oyster clam or oyster clam. Oysters are the largest cultured shellfish in the world. About 100 species of oysters have been discovered in the world. Oysters are also important marine shellfish in my country. Bay oyster, Pacific oyster (long oyster) ( Crassostrea gigas ) and dense scale oysters. my country is a big oyster farming country, and oyster resources are extremely rich. In recent years, my country's oyster production has shown an increasing trend. However, only relying on traditional processing technology to produce oyster products can no longer meet the current social development needs of ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K14/78C07K1/34
CPCC07K14/78C12P21/06
Inventor 周艳初
Owner 金华市艾力生物科技有限公司
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