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Process for improving oxidation resistance of puffer fish skin by fermentation enzymolysis

A technology of antioxidant capacity and puffer fish skin, applied in the field of marine biology, can solve the problems of lack of application of key technologies of compound microbial fermentation, and achieve the effects of improving in vitro antioxidant capacity, improving extraction rate, and improving antioxidant capacity.

Inactive Publication Date: 2019-12-31
杨庆利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Comparing the above literature, it can be found that the preparation of puffer fish skin polypeptides mostly adopts the compound enzymatic hydrolysis method, and the lack of application of key technologies for compound microbial fermentation, especially the lack of research on improving the nutritional properties of puffer fish skin polypeptides has become a key bottleneck restricting the development of the industry.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0033] A process for improving the antioxidant capacity of puffer fish skin through fermentation and enzymatic hydrolysis, the specific process steps comprising:

[0034] (1) Homogenization: Pulverize puffer fish skin, add water to homogenate; the ratio of water addition is puffer fish skin: water = 1:8;

[0035] (2) Enzymolysis: add 4500U / g compound protease to the homogenate, and enzymatically hydrolyze for 4 hours under the temperature control of 40-60°C; the compound protease is a combination of neutral protease and flavor protease, and its mass ratio is 2:1;

[0036] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 4% of the enzymolyzed solution to the hydrolyzed solution, and ferment aerobically at 28-35°C for 18 hours; the compound microbial agent is black The mixed bacterial agent of Aspergillus and Bacillus subtilis, its mass ratio composition is 3:1; when the fermentation process is carried out in the fermenter, the ventilation volume is...

Embodiment 2

[0044] A process for improving the antioxidant capacity of puffer fish skin through fermentation and enzymatic hydrolysis, the specific process steps comprising:

[0045] (1) Homogenization: Pulverize puffer fish skin, add water to homogenate; the ratio of water addition is puffer fish skin: water = 1:8;

[0046] (2) Enzymolysis: add 4500U / g compound protease to the homogenate, and enzymolyze it for 4 hours under temperature control at 40-60°C; the compound protease is a combination of papain and flavor protease, and its mass ratio is 2 :1;

[0047] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 4% of the enzymolyzed solution to the hydrolyzed solution, and ferment aerobically at 28-35°C for 18 hours; the compound microbial agent is black The mixed bacterial agent of Aspergillus and Bacillus subtilis, its mass ratio composition is 3:1; when the fermentation process is carried out in the fermenter, the ventilation volume is 0.1-0.2m 3 / m 3 .min...

Embodiment 3

[0055] A process for improving the antioxidant capacity of puffer fish skin through fermentation and enzymatic hydrolysis, the specific process steps comprising:

[0056] (1) Homogenization: Pulverize the puffer fish skin, add water to homogenate; add water at a ratio of puffer fish skin: water = 1:8; add puffer fish skin protein mass ratio of 1% honeysuckle during the puffer fish skin homogenization process;

[0057] (2) Enzymolysis: add 4500U / g compound protease to the homogenate, and enzymatically hydrolyze for 4 hours under the temperature control of 40-60°C; the compound protease is a combination of neutral protease and flavor protease, and its mass ratio is 2:1;

[0058] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 4% of the enzymolyzed solution to the hydrolyzed solution, and ferment aerobically at 28-35°C for 18 hours; the compound microbial agent is black The mixed bacterial agent of Aspergillus and Bacillus subtilis, its mass ratio c...

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PUM

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Abstract

The invention discloses a process for improving the anti-oxidation capacity of puffer fish skin by fermentation enzymolysis, and and belongs to the technical field of marine organisms. The technologytakes the puffer fish skin as a raw material, integrates a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology, and develops the puffer fish skin polypeptide biological product with high in-vitro oxidation resistance, wherein mixed bacteria aerobic fermentation strains mainly comprise aspergillus niger and bacillus subtilis. The obtained puffer fish skin polypeptide has strong anti-oxidation capability, and the extracting solution can be subjected to concentration, adsorption drying, alcohol precipitation or resinpurification and the like according to application ways, thereby meeting the high-efficiency utilization in the fields of health care, foods, medicines and the like. The technology is simple and efficient. The obtained product has the advantages of strong oxidation resistance and free radical scavenging capability, strong stability, low production cost and easy industrial scale production.

Description

technical field [0001] The invention relates to a process for improving the antioxidant capacity of puffer fish skin through fermentation and enzymolysis, in particular to a process for preparing puffer fish skin polypeptide biological products with high antioxidant capacity by using a microbial collaborative fermentation combined with enzymatic hydrolysis process, which belongs to the technical field of marine biology. Background technique [0002] According to historical records, there has been a history of more than 4,000 years of eating puffer fish in my country, but the ancients also had mixed praises and criticisms for eating puffer fish. There are not only praises for the deliciousness of puffer fish meat, which is "sweet and far better than Xizi milk, which the king of Wu did not know". There is also an exhortation to eat puffer fish that "fried dogs lose their homes, and if they enter the throat, they will be boiled". Because puffer fish contain tetrodotoxin, people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P21/06C12P21/00C12N1/14C12N1/20C07K2/00A61P39/06C12R1/685C12R1/125
CPCA61P39/06C07K2/00C12N1/14C12N1/20C12P21/00C12P21/06C12P39/00
Inventor 杨庆利丁加玲王冠丹
Owner 杨庆利
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