A method for co-producing cartilage polysaccharides and collagen active peptides using Spanish mackerel bones

A technology for collagen and active peptides, which is applied in the preparation methods of peptides, chemical instruments and methods, animal/human proteins, etc., can solve the problems of inability to obtain value-added collagen peptides, slow enzymatic hydrolysis process, etc. The effect of extraction and decomposition, reasonable ratio, and improved speed of enzymatic hydrolysis

Active Publication Date: 2020-09-25
烟台融科生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the existing methods for utilizing Spanish mackerel bones, generally, mackerel bone calcium powder is obtained by immersing and decalcifying mackerel bones in citric acid, and then enzymatic hydrolysis is used to alcohol-precipitate the enzymatic hydrolyzate to obtain cartilage polysaccharides. This method can only obtain cartilage polysaccharides, but Collagen peptides with higher added value cannot be obtained, and the enzymatic hydrolysis process is very slow, usually taking 12 to 24 hours

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Wash the Spanish mackerel bones, boil them in water for 20 minutes to remove fat, remove them, dry them and crush them to obtain bone meal;

[0029] (2) Put the bone meal under far infrared rays for irradiation, the wavelength of the far infrared rays is 2-14 μm, the irradiation temperature is 120°C, and the irradiation time is 10 minutes;

[0030] (3) Mix the bone powder obtained in step (2) with water at a mass ratio of 1:2, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.1 MPa, temperature 150°C, extract for 1 hour;

[0031] (4) Add compound protease to the extract obtained in step (3), and the compound protease is mixed by pepsin, trypsin, cathepsin, papain and subtilisin in a ratio of 2:2:1:1:1 The mass ratio of the extract to the complex protease is 1:0.01, the temperature of the enzymolysis process is controlled at 40°C, the enzyme is inactivated after 3 hours of enzymoly...

Embodiment 2

[0035] (1) Wash the Spanish mackerel bones, boil them in water for 20 minutes to remove fat, remove them, dry them and crush them to obtain bone meal;

[0036] (2) Put the bone powder under far-infrared rays for irradiation, the wavelength of the far-infrared rays is 2-14 μm, the irradiation temperature is 140°C, and the irradiation time is 6 minutes;

[0037] (3) Mix the bone meal obtained in step (2) with water at a mass ratio of 1:3, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.2 MPa, temperature 130°C, extraction for 2 hours;

[0038] (4) Add compound protease to the extract obtained in step (3), and the compound protease is mixed by pepsin, trypsin, cathepsin, papain and subtilisin in a ratio of 2:2:1:1:1 The mass ratio of the extract to the complex protease is 1:0.01, the temperature of the enzymolysis process is controlled at 60°C, the enzyme is inactivated after 2 hours of enzym...

Embodiment 3

[0042] (1) Wash the Spanish mackerel bones, boil them in water for 15 minutes to remove fat, remove them, dry them and crush them to obtain bone meal;

[0043] (2) Put the bone meal under far-infrared rays for irradiation, the wavelength of the far-infrared rays is 2-14 μm, the irradiation temperature is 160°C, and the irradiation time is 3 minutes;

[0044](3) Mix the bone meal obtained in step (2) with water at a mass ratio of 1:5, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.2 MPa, temperature 150°C, extraction for 0.5 hours;

[0045] (4) Add compound protease to the extract obtained in step (3), and the compound protease is mixed by pepsin, trypsin, cathepsin, papain and subtilisin in a ratio of 2:2:1:1:1 The mass ratio of the extract to the complex protease is 1:0.02, the temperature of the enzymolysis process is controlled at 50°C, the enzyme is inactivated after 150 minutes of en...

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Abstract

The invention discloses a method using Spanish mackerel to cooperatively produce cartilage polysaccharide and bone collagen active peptide. The method includes the following steps: 1) drying and crushing Spanish mackerel bones after cleaning; 2) placing bone powder under far-infrared rays to perform irradiation; 3) performing hot press extraction after mixing the bone powder and water; 4) using compound proteinase to perform enzymolysis; and 5) performing ultrafiltration and separation, and respectively obtaining cartilage polysaccharide and bone collagen active peptide. The method uses the far-infrared rays to make organism cells being at the highest vibration energy level, thus, biomacromolecule in the bone powder can be extracted and decomposed more easily during the follow-up hot pressextraction and enzymolysis, so that the cartilage polysaccharide and bone collagen active peptide with higher additional values can be decomposed and generated while the speed of enzymolysis processes are greatly accelerated.

Description

technical field [0001] The invention relates to a method for producing bone polysaccharides and collagen peptides, in particular to a method for co-producing cartilage polysaccharides and collagen peptides using Spanish mackerel bones, and belongs to the technical field of health food processing. Background technique [0002] Spanish mackerel is scientifically known as blue-spotted mackerel. The fish is long and flat on the sides, and its body color is bright silver. It belongs to marine fish and is distributed in the western part of the North Pacific Ocean. One hundred grams of fish meat contains 19 grams of protein and 2.5 grams of fat. In addition to eating fresh, it can also be processed into canned or salty dry products. [0003] Spanish mackerel is deeply loved by the people of our country, and it is an indispensable delicacy on the table, such as mackerel stuffed dumplings, mackerel balls, smoked mackerel, roasted mackerel, grilled mackerel, etc. The annual consumpti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C08B37/00C07K1/36C07K1/34C07K1/30
CPCC07K14/78C08B37/0003C12P21/06
Inventor 王中帅张春蓬于潇
Owner 烟台融科生物科技有限公司
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