Method for preparing functional polypeptide by eel bone fermentation with microbes

A functional polypeptide and eel bone technology, applied in the field of nutritional products, can solve the problem of low utilization rate of eel fish bone, and achieve the effects of good absorption effect, lower blood lipid and high polypeptide content.

Pending Publication Date: 2020-03-27
肽晟堂生物科技(常州)有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In order to overcome the low utilization rate of the existing eel bones, the present invention provides a method for preparing functional polypeptides by fermenting eel bones with microorganisms. The eel bones are firstly treated with trypsin, papain and neutral protease. Enzymatic hydrolysis to form small molecular proteins, then insert Bacillus thuringiensis and Bacillus subtilis to ferment the medium prepared from eel bone, and take the liquid phase of the fermentation product for spray drying to obtain functional polypeptides

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  • Method for preparing functional polypeptide by eel bone fermentation with microbes
  • Method for preparing functional polypeptide by eel bone fermentation with microbes
  • Method for preparing functional polypeptide by eel bone fermentation with microbes

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specific Embodiment 1

[0029] Specific embodiment 1. A method of fermenting eel bones with microorganisms to produce functional polypeptides, including the following steps: (1) crushing eel fish bone raw materials through a 150 mesh sieve to obtain fish bone meal; (2) The fish bone meal obtained in 1) undergoes the first enzymatic hydrolysis to degrade the fish bone collagen skeleton to turn it into a small molecule protein to obtain a crude enzymatic hydrolysis product;

[0030] The specific steps are as follows: add water to the fish bone meal obtained in step (1) according to the solid-liquid ratio of 1.0:1.5, 1.0:2.0, 1.0:2.5, 1.0:3.0 to make a suspension, and then add trypsin, papain and neutral. Protease, where trypsin is 0.20% of the mass of fish bone meal, the mass of papain is 0.25% of the mass of fish bone meal, and the quality of neutral protease is 0.15% of the mass of fish bone meal. The enzymatic hydrolysis temperature range is controlled at 40°C and the enzymatic hydrolysis time is contro...

specific Embodiment 2

[0032] Specific embodiment 2. A method for fermenting eel bones with microorganisms to prepare functional polypeptides, including the following steps: (1) crushing eel fish bone raw materials through a 150 mesh sieve to obtain fish bone meal; (2) The fish bone meal obtained in 1) undergoes the first enzymatic hydrolysis to degrade the fish bone collagen skeleton to turn it into a small molecule protein to obtain a crude enzymatic hydrolysis product;

[0033] The specific steps are as follows: The fish bone meal obtained in step (1) is made into a suspension by adding water to a solid-liquid ratio of 1.0:2.0, and then trypsin, papain and neutral protease are added, wherein trypsin is 0.20% of the mass of fish bone meal The mass of papain is 0.25% of the mass of fish bone meal, and the mass of neutral protease is 0.15% of the mass of fish bone meal. The enzymatic hydrolysis temperature range is controlled at 40°C, the enzymatic hydrolysis time is controlled at 2.5 hours, and the sti...

specific Embodiment 3

[0035] Specific embodiment 3. A method for preparing functional polypeptides by fermenting eel bones with microorganisms, including the following steps: (1) crushing eel fish bone raw materials through a 150 mesh sieve to obtain fish bone meal; (2) The fish bone meal obtained in 1) undergoes the first enzymatic hydrolysis to degrade the fish bone collagen skeleton to turn it into a small molecule protein to obtain a crude enzymatic hydrolysis product;

[0036] The specific steps are as follows: The fish bone meal obtained in step (1) is made into a suspension by adding water to a solid-liquid ratio of 1.0:2.0, and then trypsin, papain and neutral protease are added, wherein trypsin is 0.20% of the mass of fish bone meal The mass of papain is 0.25% of the mass of fish bone meal, and the mass of neutral protease is 0.15% of the mass of fish bone meal. The enzymatic hydrolysis temperature range is controlled at 40°C, the enzymatic hydrolysis time is controlled at 2.5 hours, and the s...

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Abstract

The invention relates to the technical field of nutritional products and particularly relates to a method for preparing a functional polypeptide by eel bone fermentation with microbes. The method comprises the following steps: performing primary enzymolysis on eel bones with trypsin, papain and neutral protease to form small molecular protein; and inoculating bacillus thuringiensis and bacillus subtilis to ferment a culture medium prepared from eel bones, and extracting liquid from the fermented product, and performing spray drying to obtain the functional polypeptide. According to the methodfor preparing the functional polypeptide by eel bone fermentation with microbes, the functional polypeptide has no bitter taste, high yield, excellent absorption effect, high polypeptide content, small molecular weight and excellent oxidation resistance and has the effects of quenching free radicals, chelating metal ions, promoting calcium absorption, reducing blood pressure, reducing blood lipidand blood glucose, improving immunity and the like.

Description

Technical field [0001] The invention relates to the technical field of nutritional products, in particular to a method for preparing functional polypeptides by using microorganisms to ferment eel bones. Background technique [0002] With the improvement of living standards, the advantages of high protein, low fat, and high nutrition of aquatic products have been loved by people all over the world, and the diversified demand for aquatic products has increased. As a species of aquatic products with a large amount of cultivation, many species and high nutritional value, in recent years, my country has sold and sold fish products in fish processing bases in coastal cities centered on Guangdong, Shandong, Fujian, and Hainan. Export volume has reached the world's leading level. Except for a small amount of fish skin and fish bones and other scraps discarded in the process of fish production and processing, most of them are directly discarded, which not only causes serious environmental...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C12P21/06C07K1/34C12R1/07C12R1/125
CPCC12P21/00C12P21/06
Inventor 王亮何方舟
Owner 肽晟堂生物科技(常州)有限公司
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