Preparation method of low-fishy-smell fish glutin

A technology of fish gelatin and fishy smell, which is applied in the field of preparation of fish gelatin protein with low fishy smell, can solve the problems that the gel properties and interfacial activity of fish gelatin cannot be effectively guaranteed, the demand for fish gelatin products cannot be met, and the interfacial activity of fish gelatin can be reduced. Achieve important economic value and environmental protection significance, improve the comprehensive utilization rate of high value, and ensure the effect of gel properties

Pending Publication Date: 2020-03-31
NINGBO UNIV
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

Publication No. CN103232817A patent discloses the technology of reducing fish gelatin smell by using microwave-assisted glycosylation technology, but microwave will reduce the gel properties of fish gelatin, and excess glucose will reduce t

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  • Preparation method of low-fishy-smell fish glutin

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Embodiment 1

[0017] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:

[0018] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;

[0019] (2) Weak acid decalcification: decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 20:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;

[0020] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 8.0;

[0021] (4) Ultrasonic-assisted glycosylation treatment: add 1wt% konjac glucomannan oligosaccharides to (3), the ultrasonic power is 100w, the temperature is 60°C, and the time is 1.5 h;

[0022] (5) Ultrafiltration membrane filtr...

Embodiment 2

[0025] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:

[0026] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;

[0027] (2) Weak acid decalcification: Decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 15:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;

[0028] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 6.0;

[0029] (4) Ultrasonic-assisted glycosylation water bath technology: add 3% (w / v) konjac glucomannan oligosaccharides to (3), the ultrasonic power is 200w, the temperature is 70°C, and the time is 3h;

[0030] (5) Ultrafiltration m...

Embodiment 3

[0033] A preparation method of fish gelatin protein with low fishy smell, comprising the following steps:

[0034] (1) Pre-treatment of fish scales: clean the silver carp scales, use a tissue grinder to grind them intermittently for 3 minutes, and wash them with clean water;

[0035] (2) Weak acid decalcification: Decalcify fish scales and 0.5M acetic acid solution at a mass ratio of 10:1 for 1 hour, stirring occasionally during this period, and then wash the decalcified fish scales with running water to remove the generated calcium acetate and residual acetic acid;

[0036] (3) pH adjustment: Add distilled water 3 times the weight of fish scales to the fish scales, and then use 0.5M acetic acid or 0.5M sodium bicarbonate to adjust the pH to 10.0;

[0037] (4) Ultrasonic-assisted glycosylation water bath technology: add 5% (w / v) konjac glucomannan oligosaccharides to (3), the ultrasonic power is 250w, the temperature is 80°C, and the time is 5h;

[0038] (5) Ultrafiltration ...

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Abstract

The invention discloses a preparation method of low-fishy-smell fish glutin. The method is characterized by comprising the following steps: thoroughly cleaning silver carp scales, intermittently mashing the processed fish for 3min by using a tissue masher, and cleaning the smashed fish flesh with clear water; carrying out decalcification for 1h according to a mass ratio of the fish scale to the 0.5 M of acetic acid solution of 20: 1-10: 1, cleaning the decalcified fish scales with running water, removing generated calcium acetate and residual acetic acid, adding distilled water, and adjustingthe pH to 6.0 to 10.0; adding polysaccharide gum accounting for 1 to 5% of the mass of the fish scale-water mixture, controlling the ultrasonic power to be 100 to 250w and the temperature to be 60 to80 DEG C, and carrying out treatment for 1 to 5h; and then filtering an extracting solution with a 200-mesh gauze, intercepting the extracting solution with a 200-50kDa filter membrane, taking a filtrate, and then freezing and drying the filtrate or drying the filtrate by spraying to obtain low-fishy-smell fish glutin. The method has advantages of high foamability and good emulsifying property.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for preparing fish gelatin protein with low fishy smell. Background technique [0002] Gelatin is a natural polypeptide polymer prepared by hydrolysis of collagen. It is widely used in food, medicine and other fields because of its multifunctional properties such as good gelling, emulsifying, foaming and film-forming properties. However, due to the influence of "African swine fever", "foot-and-mouth disease", vegetarianism and religious beliefs, the safety of eating mammalian gelatin has been questioned, and the application of mammalian gelatin is subject to certain restrictions. Therefore, looking for a new gelatin raw material that can replace mammalian gelatin has become a research hotspot today. [0003] Studies have found that fish gelatin is recognized as one of the most potential and excellent substitutes for mammalian gelatin because of its ...

Claims

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Application Information

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IPC IPC(8): C07K14/78C07K1/34
CPCC07K14/78
Inventor 黄涛林俊杰康新梓杨文鸽张进杰
Owner NINGBO UNIV
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