Preparation method of oyster peptide

A kind of oyster peptide and oyster technology, applied in the preparation and application field of oyster peptide, can solve the problems that the processing technology cannot meet the development of the times, the added value of marine resource products is not high, and the comprehensive utilization rate of marine resources is low, so as to improve the ACE inhibitory activity and antioxidant activity, improving separation efficiency and effectiveness, and reducing the effect of cleaning cycles

Active Publication Date: 2019-08-16
YANTAI YUANLIDE MARINE ORGANISM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's deep processing capacity for marine biological resources is still relatively insufficient, and the comprehensive utilization rate of marine resources is low, resulting in low added value of marine resource products, which seriously restricts the development of my country's marine resources in the direction of high level, high level and high utilization rate
The processing methods of oysters mainly include fresh, dried, canned and prepared oyster sauce. With the increasing demand of consumers for high-quality marine food, the backward traditional processing technology can no longer meet the needs of the development of the times

Method used

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  • Preparation method of oyster peptide
  • Preparation method of oyster peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The embodiment of the present invention provides a kind of preparation method of oyster peptide, this method comprises the following steps:

[0044] (1) Soaking treatment: Shell the oysters and take the meat, add distilled water, soak at 4°C, stir gently every 10 minutes, change the water after 1 hour, and discard the soaking liquid 2 hours after the water change;

[0045] (2) Sterilization treatment: mash the oyster meat and homogenate it, add it to the enzymatic hydrolysis tank, then add distilled water, adjust the temperature of the heater and keep stirring, when the temperature of the enzymatic hydrolysis tank rises to 70°C, keep it for 10 minutes to sterilize the oyster meat Simultaneously realize protein denaturation, add distilled water at normal temperature after the reaction is completed, adjust the temperature to 50°C, and obtain a liquid composition containing oyster meat;

[0046] (3) Enzymolysis: When the temperature of the enzymolysis tank is 50°C, use sod...

Embodiment 2

[0060] The invention provides a kind of preparation method of oyster peptide, the method comprises the following steps:

[0061] (1) Soaking treatment: shell the oysters and take the meat, add distilled water, soak at 6°C, stir gently every 10 minutes, change the water after 1 hour, and discard the soaking liquid 2 hours after the water change;

[0062] (2) Sterilization treatment: mash the oyster meat and homogenize it, add it to the enzymatic hydrolysis tank, then add distilled water, adjust the temperature of the heater and keep stirring, when the temperature of the enzymatic hydrolysis tank rises to 80°C, keep it for 15 minutes to sterilize the oyster meat Simultaneously realize protein denaturation, add distilled water at normal temperature after the reaction is completed, adjust the temperature to 50°C, and obtain a liquid composition containing oyster meat;

[0063] (3) Enzymolysis: When the temperature of the enzymolysis tank is 50°C, use sodium hydroxide to adjust the...

Embodiment 3

[0128] The embodiment of the present invention provides a preparation method of oyster peptide. The preparation method refers to Example 1, but the difference from Example 1 is that the steps of spray drying, packaging and storage are added, specifically:

[0129] The spray drying step is: turn on the atomizer and feed pump, and then spray the material, the inlet temperature is 160°C, the atomizer is 300Hz, and the peristaltic pump speed is 14rpm; the packaging and storage steps include: packaging the spray-dried oyster peptide Pack it with food-grade polyethylene PE plastic bag, seal it to prevent oxygen and moisture, and store the finished product in a refrigerator at 4°C.

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Abstract

The invention discloses a preparation method of oyster peptide, belonging to the technical field of biological active components. The method comprises the following steps: (1) carrying out immersion treatment; (2) carrying out sterilization treatment; (3) carrying out enzymatic hydrolysis; (4) carrying out enzyme deactivation; (5) carrying out centrifugal separation; (6) adopting an ultrafiltration overfrequency vibration separation technology, wherein a chitin/graphene oxide/cellulose acetate composite membrane is adopted as a filtration membrane; (7) carrying out spray drying on filtrate obtained in the step (6), packaging and storing to obtain the oyster peptide. The preparation method of the oyster peptide has the beneficial effects that the chitin/graphene oxide/cellulose acetate composite membrane is prepared by using a special preparation method and is matched with the ultrafiltration overfrequency vibration separation technology for use, so that the separating efficiency and effect are improved, and the ACE inhibition activity and antioxidant activity of the oyster peptide are further improved.

Description

technical field [0001] The invention relates to the technical field of bioactive ingredients, in particular to the preparation and application of an oyster peptide. Background technique [0002] my country has a vast sea area, with an ocean area of ​​about 3 million square kilometers. As a large marine province, Fujian Province has a sea area of ​​136,000 square kilometers and is rich in marine biological resources. However, my country's deep processing capacity for marine biological resources is still relatively insufficient, and the comprehensive utilization rate of marine resources is low, resulting in low added value of marine resource products, which seriously restricts the development of my country's marine resources in the direction of high level, high level and high utilization rate. The processing methods of oysters mainly include fresh, dried, canned and prepared oyster sauce. With the increasing demand of consumers for high-quality marine food, the backward tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34B01D71/16B01D69/12B01D67/00B01D61/14
CPCB01D61/145B01D67/0002B01D69/12B01D71/16C12P21/06
Inventor 姜乃义姜亚琪王骁谚
Owner YANTAI YUANLIDE MARINE ORGANISM CO LTD
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