Scallop peptide and production method thereof

A production method and scallop technology, applied in the field of scallop peptide, can solve the problems of low enzymatic hydrolysis efficiency, short service life, easy moisture absorption and agglomeration, etc., achieve low content of free amino acids, improve water resolubility, and not easy to absorb moisture and agglomerate Effect

Inactive Publication Date: 2019-05-31
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, the problems and shortcomings of the above two invention patent applications are: the enzymatic hydrolysis efficiency of the enzyme used is low, the enzymatic hydrolysis time is long, the amount of enzyme added is large, the optimum pH value and optimum temperature need to be adjusted for enzymatic hydrolysis, and the operation is complicated , adjusting the optimum pH value of enzymatic hydrolysis will bring a large amount of inorganic ions, and controlling the optimum enzymatic hydrolysis temperature consumes a lot of energy; the membrane core used in membrane filtration is organic material, which is not resistant to acid and alkali, high temperature and high pressure, small flux, Short service life and inconvenient cleaning; the prepared scallop peptide powder has poor water resolubility and is easy to absorb moisture and agglomerate during storage

Method used

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  • Scallop peptide and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0042] (1) Raw material pretreatment: shell the scallops, take the scallop meat, clean it, add water 1 times the weight of the raw material, mash the tissue into a homogenate, then heat at 100°C for 10 minutes, then cool down to 50-55°C to form a To be enzymatic solution.

[0043] (2) Enzymolysis: Add 0.1% (w / w) high-efficiency compound enzyme preparation of raw material weight to the enzymolysis solution, mix well, and enzymolyze it for 1 hour without adjusting the pH value or controlling the temperature. A crude scallop peptide solution was obtained. The high-efficiency compound enzyme preparation is composed of 20wt% compound protease, 25wt% alkaline protease, 20wt% papain, 25wt% flavor protease, 7wt% animal proteolytic enzyme and 3wt% enzyme activator, wherein, the enzyme activates The agent consists of reducing agent dithiothreitol and divalent metal ion Mg 2+ , Zn 2+ , Ca 2+ Composite composition, the molar ratio of the reducing agent and the divalent metal ion is 1:...

Embodiment 2

[0049] (1) Raw material pretreatment: shell the scallop, take the scallop meat, clean it, add water 3 times the weight of the raw material, mash the tissue into a homogenate, then heat it at 90°C for 20 minutes, then cool it down to 50-55°C To be enzymatic solution.

[0050] (2) Enzymolysis: Add 0.1% (w / w) high-efficiency compound enzyme preparation of raw material weight to the enzymolysis solution, mix well, and enzymolyze it for 1 hour without adjusting the pH value or controlling the temperature. A crude scallop peptide solution was obtained. The high-efficiency compound enzyme preparation is composed of 22.5wt% compound protease, 22.5wt% alkaline protease, 22.5wt% papain, 22.5wt% flavor protease, 7.5wt% animal proteolytic enzyme and 2.5wt% enzyme activator, Wherein, the enzyme activator is composed of reducing agent dithiothreitol, β-mercaptoethanol and divalent metal ion Mg 2+ , Zn 2+ , Ca 2+ Composition, the molar ratio of described reducing agent dithiothreitol and...

Embodiment 3

[0056] (1) Raw material pretreatment: shell the scallop, take the scallop meat, clean it, add water 4 times the weight of the raw material, mash the tissue into a homogenate, then heat it at 80°C for 30min, then cool it down to 50-55°C To be enzymatic solution.

[0057] (2) Enzymolysis: Add 0.1% (w / w) high-efficiency compound enzyme preparation of raw material weight to the enzymolysis solution, mix well, and enzymolyze it for 1 hour without adjusting the pH value or controlling the temperature. A crude scallop peptide solution was obtained. The high-efficiency compound enzyme preparation is composed of 25wt% compound protease, 20wt% alkaline protease, 25wt% papain, 20wt% flavor protease, 8wt% animal proteolytic enzyme and 2wt% enzyme activator, wherein, the enzyme activates The agent consists of reducing agent β-mercaptoethanol and divalent metal ion Mg 2+ , Zn 2+ , Ca 2+ Composition, the molar ratio of described reducing agent and divalent metal ion is 1:2, Mg 2+ , Zn ...

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Abstract

The invention belongs to the field of scallop peptide and discloses a scallop peptide and a production method thereof. The production method of the scallop peptide comprises the steps that scallops are subjected to raw material pretreatment, a high-efficiency compound enzyme preparation is subjected to enzymolysis under the condition that the pH value is not adjusted and the temperature conditionis not controlled, insoluble and easy-moisture-absorption components are removed through filtering of an inorganic nanofiltration ceramic membrane, high-temperature and high-pressure treatment and concentration are conducted, and powder is prepared through drying. By adopting the method, the pH value of enzymolysis does not need to be adjusted, the enzymolysis temperature does not need to be controlled, the enzymolysis time is short, the application amount of an enzyme is low, the molecular weight of an enzymolysis product is low and centralized, prepared scallop peptide powder is good in secondary dissolubility in water, and moisture absorption and caking do not easily occur in the storage process.

Description

technical field [0001] The invention relates to the field of scallop peptide, in particular to a scallop peptide and a production method thereof. Background technique [0002] Scallop trim is a by-product produced during scallop processing, which has rich nutritional components and high utilization value. However, at present, these resources are usually discarded as production waste, and only a few are utilized, such as processed into fish and shrimp bait, soft canned food, fresh food, etc. Therefore, the research on scallop edges can not only realize the value reuse of by-products, but also provide people with rich nutritional products. [0003] CN106720914A discloses a preparation method of scallop edge polypeptide dry powder. The method comprises: drying and pulverizing the scallop edge, adding deionized water and alkaline protease, performing enzymolysis at a suitable temperature and pH value, and decomposing the scallop edge after complete enzymolysis. The enzyme is i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K2/00
Inventor 曹敏杰章骞孙乐常陈玉磊刘光明
Owner JIMEI UNIV
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