Method for preparing tuna skin collagen peptide iron chelate

A technology of iron chelate and tuna, which is applied to the preparation method of peptides, chemical instruments and methods, animal/human protein, etc., can solve the problems of cumbersome preparation, high cost, waste of resources, etc., achieve simple and efficient preparation, reduce equipment demand, the effect of simplifying the preparation process

Inactive Publication Date: 2020-01-14
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that a large amount of existing tuna skin is discarded, resulting in waste of resources, and the existing peptide iron chelate is prepared by using black-bone chicken and black-bone chicken peptide in large quantities, the cost is high and the preparation is cumbersome, etc., the invention provides a tuna skin collagen Preparation method of protein peptide iron chelate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] A kind of preparation method of tuna skin collagen peptide iron chelate, described preparation method comprises the following steps:

[0066] 1) Preparation of protein slurry: crush the tuna skin, add 5 times the loose volume of the crushed tuna skin in phosphate buffer for homogenization, and then obtain the protein slurry after high-pressure treatment at 400Mpa for 40 minutes;

[0067] 2) Multiple enzymatic hydrolysis: add active units to the protein slurry and step 1) the mass ratio of tuna skin used is 35000U: 1g of acid protease and active unit and step 1) the mass ratio of tuna skin used is 30000U: 1g pepsin , to form a pre-enzymolysis solution, control the pH value of the pre-enzymolysis solution to 5.0, heat up the pre-enzymolysis solution at 60°C for 6 hours, and perform ultrasonic-assisted enzymatic hydrolysis every 40 minutes, and the duration of a single ultrasonic-assisted enzymatic hydrolysis for 20 minutes, and then 95 ° C high temperature for 15 minutes ...

Embodiment 2

[0074] A kind of preparation method of tuna skin collagen peptide iron chelate, described preparation method comprises the following steps:

[0075] 1) Preparation of protein slurry: crush the tuna skin, add phosphate buffer solution 3 times the bulk volume of the broken tuna skin for homogenization, and then obtain the protein slurry after high-pressure treatment at 450Mpa for 40 minutes;

[0076] 2) Multiple enzymatic hydrolysis: add active units to the protein slurry and step 1) the mass ratio of tuna skin used is 45000U: 1g acid protease and active unit and step 1) the mass ratio of tuna skin used is 40000U: 1g pepsin , to form a pre-enzymolysis solution, control the pH value of the pre-enzymolysis solution to 4.5, heat up the pre-enzymolysis solution at 40°C for 8 hours, and perform ultrasonic-assisted enzymatic hydrolysis every 60 minutes, and the duration of a single ultrasonic-assisted enzymatic hydrolysis for 20 minutes, and then 100°C for 10 minutes to inactivate the...

Embodiment 3

[0082] A kind of preparation method of tuna skin collagen peptide iron chelate, described preparation method comprises the following steps:

[0083] 1) Preparation of protein slurry: crush the tuna skin, add phosphate buffer solution 4.5 times the bulk volume of the broken tuna skin for homogenization, and then obtain the protein slurry after high-pressure treatment at 350Mpa for 60 minutes;

[0084] 2) Multiple enzymatic hydrolysis: add active units to the protein slurry and step 1) the mass ratio of tuna skin used is 40000U: 1g of acid protease and active unit and step 1) the mass ratio of tuna skin used is 35000U: 1g pepsin , to form a pre-enzymatic hydrolysis solution, control the pH value of the pre-enzymolysis solution to 6.5, heat up the pre-enzymolysis solution at 50°C for 8 hours, and perform ultrasonic-assisted enzymatic hydrolysis every 60 minutes, and the duration of a single ultrasonic-assisted enzymatic hydrolysis for 20 minutes, followed by high temperature at 9...

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Abstract

The invention relates to the field of application of marine bioactive extracts, in particular to a method for preparing tuna skin collagen peptide iron chelate. The method for preparing the tuna skincollagen peptide iron chelate comprises the steps that (1), protein slurry is prepared, specifically, tuna skin is crushed and subjected to homogenate with an acid solution, and then the protein slurry is obtained after high-pressure treatment; (2) multiple enzymatic hydrolysis is carried out, specifically, an enzyme is added to the protein slurry, the enzyme is subjected to enzymatic hydrolysis with heating and enzyme deactivation at a high temperature to obtain an enzymatic hydrolysate; (3) multiple filtration is carried out, specifically, the enzymatic hydrolysate is subjected to filtrationand impurity removal, and then the enzymatic hydrolysate is filtered through an organic membrane and subjected to dialysis intercept, a retaining solution in a dialysis bag is taken to obtain a peptide solution; (4) a chelation reaction is carried out, specifically, an acid is added to the peptide solution to adjust the pH value to be acidic, and then ferrous salt is added to perform the chelation reaction, and then centrifugation is carried out to obtain a layered solution; and (5) products are separated, specifically, supernatant of the layered solution is taken, ethanol is added, and precipitation is carried out at a low temperature, the solid products are subjected to centrifugal separation, the solid products are dried and sterilized, and the tuna skin collagen peptide iron chelate is obtained. The yield of the peptide iron chelate is improved, and the method for preparing the tuna skin collagen peptide iron chelate is simple and efficient.

Description

technical field [0001] The invention relates to the application field of marine biological extracts, in particular to a preparation method of tuna skin collagen peptide iron chelate. Background technique [0002] Tuna (Tunas), also known as tuna and tuna, belongs to the scombroid family of Perciformes. As a deep-sea fish, tuna is not only delicious, but also has high nutritional value, rich in protein, unsaturated fatty acids and vitamins. Natural, high nutritional value and well-known in the international market. The main processed species of tuna are bluefin tuna, albacore tuna, yellowfin tuna and bigeye tuna. Zhejiang Province is the center of tuna processing in my country and has the largest tuna processing base in the country. In addition to fresh tuna, its processed products have very high added value, and are generally frozen for making sushi and canned food. And for a long time, at home and abroad for the by-product of tuna fillet processing, viscera, fish skin, fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/30
CPCC07K14/78C12P21/06
Inventor 胡世伟李世杰姜维刘宇
Owner ZHEJIANG OCEAN UNIV
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