A method for preparing shellfish high f-value oligopeptides by subcritical water-assisted enzymatic method

A subcritical water and auxiliary enzyme technology, applied in the biological field, can solve the problems of high production cost, difficult to control the F value of high F value oligopeptides, and difficult F value, so as to reduce production cost, shorten production time, and increase added value. Effect

Active Publication Date: 2020-08-11
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 F-value oligopeptides by a subcritical water-assisted enzymatic method, comprising the following steps: 1) subcritical water treatment: homogenate shellfish processing by-products and mix them with water, use subcritical water Extract with critical water and filter to obtain the extract; 2) Enzymolysis: Use endoprotease to enzymolyze the extract obtained in step 1), and then use exoprotease to enzymolyze to obtain enzymolysis; 3) Clarification: Remove the solid particles in the enzymatic hydrolysis solution obtained in step 2) to obtain a clarified enzymatic hydrolysis solution; 4) Decolorization: use activated carbon to decolorize the clarified enzymatic hydrolysis solution obtained in step 3) to obtain a decolorized enzymatic hydrolysis solution; 5) Refining: The decolorized enzymatic hydrolyzate obtained in step 4) is first subjected to ultrafiltration and then nanofiltration to obtain a high F value oligopeptide filtrate; and the high F value oligopeptide filtrate is dried. The invention effectively improves the F value of the product, greatly shortens the production time, reduces energy consumption, and reduces production costs.

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 Patents(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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