Method for preparing shellfish high fischer ratio oligopeptides through cooperation of subcritical water and enzyme method

A subcritical water and auxiliary enzyme technology, applied in the biological field, can solve the problems of difficult control of high F value oligopeptide F value, low extraction rate, long enzymatic hydrolysis time, etc., to shorten production time, improve extraction rate and extract The effect of speed and utilization improvement

Active Publication Date: 2020-06-05
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Enzymatic hydrolysis is the main method to produce oligopeptides with high F value. This method has the problems of long enzymatic hydrolysis time, low extraction rate, high enzyme dosage, and high production cost in practical application.
In addition, the F value of the high F value oligopeptide produced by the existing method is difficult to control, and the F value is difficult to improve through the improvement of the enzymatic hydrolysis process, which affects its application in the fields of medicine and medical nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing shellfish high F-value oligopeptides by subcritical water-assisted enzymatic method, using the processing by-products of Chlamys farreri as object (excluding shells and shell shells), comprising the following steps:

[0040] 1) Subcritical water treatment: Shellfish processing by-products are crushed and homogenized in a conditioner to obtain a homogenate; the homogenate and purified water are added to a high-temperature reactor at a mass ratio of 1:3, and the temperature of the reactor is controlled to 130 ℃, pressure 12 MPa, heat preservation and pressure extraction for 40 min, cooling to room temperature and pressure release, and filtering with 200-mesh gauze to obtain the extract and filter residue.

[0041] 2) Enzymatic hydrolysis: the extract obtained in step 1) is first enzymatically hydrolyzed with endoprotease, and then enzymatically hydrolyzed with exoprotease;

[0042] a. The first step of enzymatic hydrolysis: adjust the pH of the feed...

Embodiment 2

[0055] A method for preparing shellfish high F-value oligopeptides by subcritical water-assisted enzymatic method, using the processing by-products of Chlamys farreri as object (excluding shells and shell shells), comprising the following steps:

[0056] 1) Subcritical water treatment: Shellfish processing by-products are crushed and homogenized in a conditioner to obtain a homogenate; the homogenate and purified water are added to a high-temperature reactor at a mass ratio of 1:5, and the temperature of the reactor is controlled to 130 ℃, pressure 12 MPa, heat preservation and pressure extraction for 60 min, cooling to room temperature and pressure release, and filtering with 200-mesh gauze to obtain the extract and filter residue.

[0057] 2) Enzymatic hydrolysis: the extract obtained in step 1) is first enzymatically hydrolyzed with endoprotease, and then enzymatically hydrolyzed with exoprotease;

[0058] a. The first step of enzymatic hydrolysis: adjust the pH of the feed...

Embodiment 3

[0067] A method for preparing shellfish high F-value oligopeptides by subcritical water-assisted enzymatic method, using bay scallop processing by-products as objects (excluding shells and shellfish), comprising the following steps:

[0068] 1) Subcritical water treatment: Shellfish processing by-products are crushed and homogenized in a conditioner to obtain a homogenate; the homogenate and purified water are added to a high-temperature reactor at a mass ratio of 1:3, and the temperature of the reactor is controlled to 130 ℃, pressure 12 MPa, heat preservation and pressure extraction for 25 min, cooling to room temperature and pressure release, and filtering with 200-mesh gauze to obtain the extract and filter residue.

[0069] 2) Enzymatic hydrolysis: the extract obtained in step 1) is first enzymatically hydrolyzed with endoprotease, and then enzymatically hydrolyzed with exoprotease;

[0070] a. The first step of enzymatic hydrolysis: adjust the pH of the feed solution to ...

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Abstract

The invention discloses a method for preparing shellfish high fischer ratio oligopeptides through cooperation of subcritical water and an enzyme method. The method comprises the following steps of (1)performing treatment with subcritical water: performing homogenization on shellfish processing by-products, performing mixing with water, performing extraction with the subcritical water and performing filtering to obtain extraction liquid; (2) performing enzymolysis: performing enzymolysis on the extraction liquid obtained in the step (1) with endoprotease, and then performing enzymolysis with exoprotease to obtain enzymatic hydrolysate ; (3) performing clarification: removing solid granules in the enzymatic hydrolysate obtained in the step (2), to obtain clear enzymatic hydrolysate ; (4) performing decoloring: decoloring the clear enzymatic hydrolysate obtained in the step (3) with activated carbon to obtain decolored enzymatic hydrolysate ; and (5) performing refining: performing ultrafiltration on the decolored enzymatic hydrolysate obtained in the step (4), then performing nanofiltration to obtain high fischer ratio oligopeptides filtrate, and drying the high fischer ratio oligopeptides filtrate. According to the method disclosed by the invention, the fischer ratio of the products is effectively increased, the production time is greatly shortened, the energy consumption is reduced, and the production cost is reduced.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for preparing shellfish high F-value oligopeptides by a subcritical water-assisted enzymatic method. Background technique [0002] Chlamys farreri, bay scallop and other scallops are the main species of shellfish farming in my country. After they are processed into frozen scallops and dried scallops, a large number of processing by-products are produced. These by-products are rich in protein, but this is a processing by-product Most of them are processed into feed or discarded, causing serious environmental pollution and waste of resources. Using these shellfish processing by-products to produce high value-added protein or peptide products is an important way to improve resource utilization and reduce environmental pollution. [0003] High F value oligopeptides are oligopeptide mixtures composed of 2-9 amino acid residues obtained by degrading food proteins with p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
CPCC07K1/145C07K1/34C12P21/06
Inventor 刘海梅赵芹裴继伟王芸张修正刘兆胜
Owner LUDONG UNIVERSITY
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