Enzymatic hydrolysis method for collagen peptide production

A collagen peptide and papain technology, applied in the field of collagen peptides, can solve the problems of inconvenience, difficulty in swallowing, fishy smell, etc., and achieve the effects of small molecular weight, enhanced drinking taste, and stable properties

Inactive Publication Date: 2018-12-18
山东云健生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the collagen peptides with an average molecular weight of 1000 Daltons on the market taste sour and astringent, and also have a fishy smell, making it difficult to swallow. Those with a comfortable taste are generally added with sweeteners s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0045] Example one:

[0046] The present invention provides an enzymatic hydrolysis method for collagen peptide production, including the following steps:

[0047] A. Calculate the amount of enzyme: use an 8t enzymatic hydrolysis tank, add bone broth to the enzymatic hydrolysis tank and cool to 50°C, measure the volume of bone broth and the sugar content of the bone broth, calculate the amount of enzyme added according to the volume and sugar content of the bone broth. The effective calculation of the amount of enzyme added can effectively decompose the molecules in the bone broth in the subsequent reaction to ensure the enzymatic hydrolysis effect and enzymatic hydrolysis quality;

[0048] B. Enzyme addition: After adding papain, perform intermittent stirring. The intermittent stirring time is 3 minutes of stirring and 10 minutes of standing. The total time of intermittent stirring is 4 hours. Through intermittent stirring, the papain and bone broth can be fully mixed to improve the...

Example Embodiment

[0054] Embodiment two:

[0055] The present invention provides an enzymatic hydrolysis method for collagen peptide production, including the following steps:

[0056] A. Calculate the amount of enzyme: use an 8t enzymatic hydrolysis tank, add bone broth to the enzymatic hydrolysis tank and cool to 52°C, measure the volume of the bone broth and the sugar content of the bone broth, and calculate the amount of enzyme added according to the volume and sugar content of the bone broth. The effective calculation of the amount of enzyme added can effectively decompose the molecules in the bone broth in the subsequent reaction to ensure the enzymatic hydrolysis effect and enzymatic hydrolysis quality;

[0057] B. Enzyme addition: After adding papain, perform intermittent stirring. The intermittent stirring time is 5 minutes of stirring and 25 minutes of standing. The total time of intermittent stirring is 4 hours. Through intermittent stirring, the papain and bone broth can be fully mixed to ...

Example Embodiment

[0063] Embodiment three:

[0064] The present invention provides an enzymatic hydrolysis method for collagen peptide production, including the following steps:

[0065] A. Calculate the amount of enzyme: use an 8t enzymolysis tank, add the bone broth to the enzymolysis tank and cool to 55℃, measure the volume of the bone broth and the sugar content of the bone broth, and calculate the amount of enzyme added according to the volume and sugar content of the bone broth. The effective calculation of the amount of enzyme added enables it to effectively decompose the molecules in the bone broth in the subsequent reaction to ensure the effect and quality of enzymatic hydrolysis;

[0066] B. Enzyme addition: After adding papain, perform intermittent stirring. The intermittent stirring time is 8min, stand for 30min, and the total intermittent stirring time is 4h. Through intermittent stirring, the papain and bone broth can be fully mixed to improve the quality of enzymatic hydrolysis and enzy...

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Abstract

The invention is applicable to the technical field of collagen peptides, and provides an enzymatic hydrolysis method for collagen peptide production. The method comprises the following steps: A, calculating the use amount of an enzyme: calculating the addition amount of the enzyme according to the volume and the sugar content of a bone soup; B, adding the enzyme: adding papain, and carrying out intermittent stirring; C, inactivating the papain: heating a raw material in an enzymatic hydrolysis tank, and then naturally cooling the heated raw material; D, removing impurities and deodorizing: adding activated carbon into the enzymatic hydrolysis tank, stirring the obtained mixture, and standing the stirred mixture to achieve impurity removal and deodorizing; E, adsorbing diatomite: filteringthe diatomite through a filter to make the diatomite adsorbed on the filter; F, filtering a bone soup stock solution: filtering the stock solution obtained in step D by the filter, and allowing the filtered stock solution to enter a storage tank; and G, inspecting: inspecting the above obtained filtrate in the storage tank to check whether carbon leakage occurs or not. The method can effectively increase the activity of collagen peptide molecules, improve the taking taste and reduce the harms to the human body.

Description

technical field [0001] The invention relates to the technical field of collagen peptides, in particular to an enzymatic hydrolysis method for the production of collagen peptides. Background technique [0002] Collagen peptide is a small molecular active peptide. Peptide is a substance with a molecular structure between amino acids and proteins. It is a structural fragment and a functional fragment of a protein. It is the active gene part of the protein and is the material basis of life. . Two amino acids connected end to end are called peptides, and the chain connected by peptide bonds is called a peptide chain. According to the number of amino acids that make up a peptide chain, it is called a "several" peptide. [0003] The six basic substances that constitute the human body are water, protein, lipid, sugar, vitamins and inorganic salts. Among them, water accounts for 55%-67%, and protein accounts for 15%-18%. After water is removed, protein makes up more than half of t...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K14/78C07K1/34
CPCC12P21/06C07K14/78
Inventor 潘学森陈娜闫涛吴世涛张蕊解英才
Owner 山东云健生物科技股份有限公司
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