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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AI-Extracted 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...

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Method used

A, calculate enzyme consumption: adopt the enzymolysis tank of 8t, cool to 50 ℃ after adding bone broth in enzymolysis tank, measure bone broth volume and bone broth sugar content, calculate enzyme amount according to bone broth volume and sugar content value , through the effective calculation of the amount of enzyme added, it can effectively decompose the molecules in the bone broth in the subsequent reaction, ensuring the effect and quality of enzymatic hydrolysis;

A, calculate enzyme consumption: adopt the enzymolysis tank of 8t, cool to 52 ℃ after adding bone broth in enzymolysis tank, measure bone broth volume and bone broth sugar content, calculate enzyme amount according to bone broth volume and sugar content value , through the effective calculation of the amount of enzyme added, it can effectively decompose the molecules in the bone broth in the subsequent reaction, ensuring the effect and quality of enzymatic hydrolysis;

A, calculate enzyme consumption: adopt the enzymolysis tank of 8t, cool to 55 ℃ after adding bone broth in enzymolysis tank, measure bone broth volume and bone broth sugar content, calculate enzyme amount according to bone broth volume and sugar content value , through the effective calculation of the amount of enzyme added, it can effectively decompose the molecules in the bone broth in the subsequent reaction, ensuring the effect and quality of enzymatic hydrolysis;

A, calculate enzyme consumption: cool to 50~55 ℃ after adding bone broth in enzymolysis tank, measure bone broth volume and bone broth sugar content, calculate enzyme amount according to bone broth volume and sugar content value, by adding enzyme The effective calculation of the amount enables it to effectively decompose the molecules in the bone broth in the subsequent reaction, ensuring the effect and quality of the enzymolysis;

After the bone broth liquid after enzymolysis in embodiment one~three utilizes high performance liquid chromatography to detect molecular weight size, weight-average molecular weight (Mw) is about 1000 daltons, especially in embodiment two The molecular weight is 969 Daltons, which is the closest to 1000 Daltons, which is the molecular weight that is best absorbed by the human body and has the highest activity. Molecular weight, peptide content, protein content and microbiological detection indicators have no change within two years under sealed conditions, and can be placed for 5 years or even longer under vacuum packaging storage conditions. The collagen peptide produced according to this technical solution is milky white to dark yellow powder, and about 5g of collagen peptide is brewed with 150ml of warm water, and the solid powder is quickly dissolved in the water. .

Beneficial effect of the present invention: by carrying out enzymolysis and removing impurity to fishy smell to bone soup stoste, the collagen protein peptide molecular weight of this gain is little, stable in nature, and weight average molecular weight (Mw) is about 1000 daltons, is The molecular weight that is best absorbed by the human body and has the highest activity. At the same time, the molecular weight, peptide content, protein content and microbiological detection indicators have no change within two years under sealed conditions, and can be placed for 5 years or even longer under vacuum packaging storage conditions. After removing the impurities and fishy smell of the bone broth stock solution, the drinking taste of the final collagen peptide is enhanced, and it is suitable for people of different ages to drink.

Better, in step F of the present invention, filter comprises barrel filter and plate filter, carries out secondary filtration to bone broth stock solution by barrel filter and plate filter, reduces in the bone broth stock solution Im...

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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.

Application Domain

Connective tissue peptidesPeptide preparation methods +1

Technology Topic

PeptideActivated carbon +9

Examples

Experimental program(3)

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 quality of enzymatic hydrolysis and enzyme Solution effect

[0049] C. Inactivate papain: increase the temperature of the raw materials in the enzymatic hydrolysis tank and cool down naturally after the temperature rises. The total temperature rise and fall time is 30 minutes, which can effectively inactivate the added enzyme preparations and prevent the papain from continuing to react and affect the final Molecular weight

[0050] D. Impurity removal and deodorization: Add activated carbon to the enzymatic hydrolysis tank for stirring, and then stand still to achieve adsorption, removal, decolorization and deodorization, which can effectively adjust the taste of the final collagen peptide to prevent it from appearing during the consumption process Nanyan taste with astringent acidity;

[0051] E. Attached diatomaceous earth: add the diluted diatomaceous earth solution to the temporary storage tank, filter the diatomaceous earth through the filter, so that the diatomaceous earth can be adsorbed on the filter sheet of the filter, and effectively filter the bone soup stock liquid. Ensure filtering effect and filtering quality;

[0052] F. Filtering the raw liquid of bone broth: Connect the raw liquid in step D to the filter and the storage tank through the pipeline, so that the raw liquid is filtered through the filter to the storage tank, and the raw liquid is effectively filtered through the filter to ensure the purity of the filtered liquid. Improve the final molecular weight quality.

[0053] The calculation method of the amount of enzyme added in step A is the amount of enzyme added=volume×bracity%×1.085%. The papain in the step B includes neutral papain and acid papain, and the total time of intermittent stirring is 3 hours. In the step C, the temperature was raised to 90°C and continued for 5 minutes, and then the temperature was naturally lowered to 75°C. In the step D, the calculation method of the addition amount of activated carbon is: addition amount of activated carbon = bone broth volume x sugar content% x 0.4%. In the step E, the filter is a barrel filter. In the step F, the filter includes a barrel filter and a plate filter. The plate filter is provided with 20 filter membranes, the filter membranes are immersed, and the pore size of the filter membranes is 0.25 m. The enzymolysis tank, barrel filter, plate filter and storage tank are connected in sequence. In step G, if carbon leakage stops the filtration, replace the filter membrane or check the plate and frame filter accessories.

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 improve the quality of enzymatic hydrolysis and enzyme Solution effect

[0058] C. Inactivation of papain: increase the temperature of the raw materials in the enzymatic hydrolysis tank, and then cool down naturally after the temperature rises. The total temperature rise and fall time is 50 minutes, which can effectively inactivate the added enzyme preparation and prevent the papain from continuing to react and affect the final Molecular weight

[0059] D. Impurity removal and deodorization: Add activated carbon to the enzymatic hydrolysis tank for stirring, and then stand still to achieve adsorption, removal, decolorization and deodorization, which can effectively adjust the taste of the final collagen peptide to prevent it from appearing during the consumption process Nanyan taste with astringent acidity;

[0060] E. Attached diatomaceous earth: add the diluted diatomaceous earth solution to the temporary storage tank, filter the diatomaceous earth through the filter, so that the diatomaceous earth can be adsorbed on the filter sheet of the filter, and effectively filter the bone soup stock liquid. Ensure filtering effect and filtering quality;

[0061] F. Filtering the raw liquid of bone broth: Connect the raw liquid in step D to the filter and the storage tank through the pipeline, so that the raw liquid is filtered through the filter to the storage tank, and the raw liquid is effectively filtered through the filter to ensure the purity of the filtered liquid. Improve the final molecular weight quality.

[0062] The calculation method of the amount of enzyme added in step A is the amount of enzyme added=volume×bracity%×1.085%. In the step B, the papain includes neutral papain and acid papain, and the total time of intermittent stirring is 4 hours. In the step C, the temperature was raised to 100°C and continued for 10 minutes, and then the temperature was naturally lowered to 77°C. In the step D, the calculation method of the addition amount of activated carbon is: addition amount of activated carbon = bone broth volume x sugar content% x 0.4%. In the step E, the filter is a barrel filter. In the step F, the filter includes a barrel filter and a plate filter. The plate filter is provided with 20 filter membranes, the filter membranes are immersed, and the filter membrane has a pore size of 0.45 m. The enzymolysis tank, barrel filter, plate filter and storage tank are connected in sequence. In step G, if carbon leakage stops the filtration, replace the filter membrane or check the plate and frame filter accessories.

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 enzyme Solution effect

[0067] C. Inactivation of papain: increase the temperature of the raw materials in the enzymatic hydrolysis tank. After the temperature rises, the temperature will drop naturally. The total time for the temperature rise and fall is 70min. This can effectively inactivate the added enzyme preparations and prevent the papain from continuing to react and affect the final Molecular weight

[0068] D. Impurity removal and deodorization: Add activated carbon to the enzymatic hydrolysis tank for stirring, and then stand still to achieve adsorption, removal, decolorization and deodorization, which can effectively adjust the taste of the final collagen peptide to prevent it from appearing during the consumption process Nanyan taste with astringent acidity;

[0069] E. Attached diatomaceous earth: add the diluted diatomaceous earth solution to the temporary storage tank, filter the diatomaceous earth through the filter, so that the diatomaceous earth can be adsorbed on the filter sheet of the filter, and effectively filter the bone soup stock liquid. Ensure filtering effect and filtering quality;

[0070] F. Filtering the raw liquid of bone broth: Connect the raw liquid in step D to the filter and the storage tank through the pipeline, so that the raw liquid is filtered through the filter to the storage tank, and the raw liquid is effectively filtered through the filter to ensure the purity of the filtered liquid. Improve the final molecular weight quality.

[0071] The calculation method of the amount of enzyme added in step A is the amount of enzyme added=volume×bracity%×1.085%. The papain in the step B includes neutral papain and acid papain, and the total time of intermittent stirring is 5 hours. In the step C, the temperature was raised to 110°C and continued for 15 minutes, and then the temperature was naturally lowered to 80°C. In the step D, the calculation method of the addition amount of activated carbon is: addition amount of activated carbon = bone broth volume x sugar content% x 0.4%. In the step E, the filter is a barrel filter. In the step F, the filter includes a barrel filter and a plate filter. The plate filter is provided with 20 filter membranes, the filter membranes are immersed, and the filter membrane has a pore size of 0.65 m. The enzymolysis tank, barrel filter, plate filter and storage tank are connected in sequence. In step G, if carbon leakage stops the filtration, replace the filter membrane or check the plate and frame filter accessories.

[0072] The molecular weight of the bone soup after enzymolysis in Examples 1 to 3 was detected by high performance liquid chromatography, and the weight average molecular weight (Mw) was about 1000 Daltons, especially the molecular weight in Example 2 was 969 Dalton, which is the closest to 1000 Dalton, is the molecular weight that is best absorbed by the human body and has the highest activity. Under the sealed condition, the molecular weight, peptide content, protein content and microbial detection indicators have not changed within two years, and can be stored for 5 years or even longer under vacuum packaging storage conditions. The collagen peptide produced according to this technical scheme is milky white to dark yellow powder. Use 150ml of warm water to brew about 5g of collagen peptide. The solid powder is quickly dissolved in water. The color of the water body is uniform and brown. The taste is smooth and the peptide is fragrant. .

[0073] In summary, the present invention provides an enzymatic hydrolysis method for collagen peptide production, which includes the following steps:

[0074] A. Calculate the amount of enzyme: add the bone broth to the enzymolysis tank and cool to 50-55℃, measure the volume of the 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, through the effective amount of enzyme added Calculate so that it can effectively decompose the molecules in the bone broth in the subsequent reaction to ensure the enzymatic hydrolysis effect and enzymatic hydrolysis quality;

[0075] B. Enzyme addition: After adding papain, perform intermittent stirring. The intermittent stirring time is 3-8min, stand for 10-30min, and the total intermittent stirring time is 4h. Through intermittent stirring, the papain and bone broth can be fully mixed to increase the enzyme Solution quality and enzymolysis effect;

[0076] C. Inactivation of papain: increase the temperature of the raw materials in the enzymatic hydrolysis tank, and then naturally cool down after the temperature rises. The total temperature rise and fall time is 30 to 70 minutes, which can effectively inactivate the added enzyme preparation and prevent the papain from continuing to react and affect Final molecular weight;

[0077] D. Impurity removal and deodorization: Add activated carbon to the enzymatic hydrolysis tank for stirring, and then stand still to achieve adsorption, removal, decolorization and deodorization, which can effectively adjust the taste of the final collagen peptide to prevent it from appearing during the consumption process Nanyan taste with astringent acidity;

[0078] E. Attached diatomaceous earth: add the diluted diatomaceous earth solution to the temporary storage tank, filter the diatomaceous earth through the filter, so that the diatomaceous earth can be adsorbed on the filter sheet of the filter, and effectively filter the bone soup stock liquid. Ensure filtering effect and filtering quality;

[0079] F. Filtering the raw liquid of bone broth: Connect the raw liquid in step D to the filter and the storage tank through the pipeline, so that the raw liquid is filtered through the filter to the storage tank, and the raw liquid is effectively filtered through the filter to ensure the purity of the filtered liquid. Improve the final molecular weight quality.

[0080] The beneficial effects of the present invention: by enzymatically hydrolyzing the bone soup stock solution and removing impurities and deodorizing, the obtained collagen peptide has a small molecular weight and stable properties, and its weight average molecular weight (Mw) is about 1000 Daltons, which is the best for the human body The molecular weight with the highest absorption and activity. At the same time, the molecular weight, peptide content, protein content, and microbial detection indicators have not changed within two years under sealed conditions, and can be stored for 5 years or even longer under vacuum packaging storage conditions. After the bone soup stock solution is decontaminated and deodorized, it enhances the drinking taste of the final collagen peptide, which is suitable for people of different ages.

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PUM

Property	Measurement	Unit
Weight average molecular weight	1000.0
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Small molecular weight
Stable in nature

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

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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