Preparation technology of sturgeon protein peptide

A preparation process, protein peptide technology, applied in the field of sturgeon protein peptide preparation process, can solve the problems of price reduction, decline in breeding industry benefits, limited market capacity, etc., to achieve increased production, good deodorization effect, and reduced enzyme consumption Effect

Inactive Publication Date: 2019-08-30
湖北清江鲟龙渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Since 2000, the national sturgeon production has increased rapidly, but the market capacity is limited, resulting i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Sturgeon raw materials are subjected to cryogenic treatment at -90~-70°C for 1 hour, then pulverized by a pulverizer, added to a digestion tank, stirred evenly with water, and adjusted to pH 6.5-6.8 by adding glacial acetic acid;

[0025] 2) The temperature of the material in step 1) is raised to 30-40°C, adding neutral protease, the ratio of which to the substrate is 800u / g, the enzymolysis time is 2h, and then the enzymatic treatment is eliminated; then pepsin is added, and the ratio of the substrate to The pH is 500u / g, the pH is controlled at 1.5-2.5, and the enzymolysis time is 1.5h; after the enzymolysis is completed, yeast powder is added, the temperature is controlled at 30-35°C, the reaction is stirred for 2h, and the filtrate is collected after filtering through a 100-mesh vibrating sieve. Enzyme inactivation treatment;

[0026] 3) Add activated carbon to decolorize the enzyme-inactivated liquid, and then centrifuge at a speed of 6000 r / min for 5 minutes. T...

Embodiment 2

[0029] 1) Sturgeon raw materials are subjected to cryogenic treatment at -90~-70°C for 2 hours, then pulverized by a pulverizer, added to a digestion tank, stirred evenly with water, and adjusted to pH 6.5-6.8 by adding glacial acetic acid;

[0030] 2) The temperature of the material in step 1) is raised to 30-40°C, adding neutral protease, the ratio of which to the substrate is 1000u / g, the enzymolysis time is 1h, and then the enzymatic treatment is eliminated; then pepsin is added, and the ratio of the substrate to The pH is 300u / g, the pH is controlled at 1.5-2.5, and the enzymolysis time is 2h; after the enzymolysis is completed, yeast powder is added, the temperature is controlled at 30-35°C, the reaction is stirred for 1.5h, and the filtrate is collected after filtering through a 100-mesh vibrating sieve. Enzyme inactivation treatment;

[0031] 3) Add activated carbon to decolorize the enzyme-inactivated liquid, and then centrifuge at a speed of 6000 r / min for 5 minutes....

Embodiment 3

[0034] 1) Sturgeon raw materials are subjected to cryogenic treatment at -90~-70°C for 1.5 hours, then pulverized by a pulverizer, added to a digestion tank, stirred evenly with water, and adjusted to pH 6.5-6.8 by adding glacial acetic acid;

[0035] 2) The temperature of the material in step 1) is raised to 30-40°C, adding neutral protease, the ratio of it to the substrate is 900u / g, the enzymolysis time is 1.5h, and then the enzyme is inactivated; then add pepsin, and the ratio of it and the substrate The ratio is 400u / g, the pH is controlled at 1.5-2.5, and the enzymolysis time is 1h; after the enzymolysis is completed, yeast powder is added, the temperature is controlled at 30-35°C, the reaction is stirred for 1.5h, and the filtrate is collected after filtering through a 100-mesh vibrating sieve. Carry out enzymatic treatment;

[0036] 3) Add activated carbon to decolorize the enzyme-inactivated liquid, and then centrifuge at a speed of 6000 r / min for 5 minutes. The obtai...

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PUM

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Abstract

The invention discloses a preparation technology of sturgeon protein peptide, which comprises the following steps: 1) performing cryogenic treatment on a sturgeon raw material, crushing the sturgeon raw material using a crusher, adding the sturgeon raw material into a digestion tank, adding water, performing uniform stirring, and adding acid to regulate pH to 6.5-6.8, 2) heating a material in thestep 1) to 30-40 DEG C, adding protease for enzymolysis, adding yeast powder after the enzymolysis is finished, controlling a temperature at 30-35 DEG C, performing stirring for reaction for 1-2h, collecting filtrate after filtration through a 100-mesh vibrating screen, and performing enzyme deactivation treatment, and 3) adding active carbon into liquid after enzyme deactivation for decoloration,performing centrifugal separation, ultrafiltering obtained supernate using an ultrafiltration membrane, performing desalination and concentration using a nanofiltration membrane and finally, performing vacuum freeze drying and superfine grinding to form sturgeon protein peptide powder. The preparation technology is simple; the protein peptide with molecular weight of 200-1000Da can be obtained; an extraction rate of the protein peptide is high; and the sturgeon protein peptide is high in effective content, good in color and free from a fishy smell.

Description

technical field [0001] The invention belongs to the field of aquatic product processing and relates to deep processing of sturgeon products, in particular to a preparation process of sturgeon protein peptide. Background technique [0002] Sturgeon farming is an emerging industry in my country and has occupied a certain position in fishery production. With the pace of my country's agricultural product structure adjustment and the high profits of sturgeon farming, the sturgeon farming industry has gradually occupied an important position in my country's aquaculture industry and has become a new growth point in my country's freshwater aquaculture industry. It is a main direction of fishery industrial structure adjustment and fishermen's change of industry and industry, and the sturgeon aquaculture industry develops rapidly. [0003] Since 2000, the national sturgeon production has increased rapidly, but the market capacity is limited, resulting in a continuous decline in the pr...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
CPCA23J3/04A23J3/341A23V2002/00A23V2250/55A23V2300/38A23V2300/14
Inventor 田永康张书凡陈翔
Owner 湖北清江鲟龙渔业有限公司
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