Fishy-smell-free low-molecular-weight oyster peptide and preparation method thereof

Abstract

The invention relates to the technical field of bioactive components, in particular to a preparation method of fishy-smell-free low-molecular-weight oyster peptide. The preparation method comprises the following steps: S1, dispersing fresh shell-free oyster powder serving as a raw material into an acetic acid-sodium acetate buffer solution with the pH value of 6.5-7.5 to prepare an oyster powder solution with the mass concentration of 5-8%, and adding sucrose fatty acid ester; S2, adding a compound enzyme into the oyster powder solution for enzymolysis, and adding pullulan after enzymolysis is finished to prepare oyster enzymatic hydrolysate; S3, performing enzyme deactivation operation on the oyster enzymatic hydrolysate, adjusting the pH value of the oyster enzymatic hydrolysate to be 5.5-6.0, carrying out centrifuging, and taking supernatant; dialyzing the supernatant by using a regenerated cellulose dialysis bag, and carrying out concentrating and drying to obtain the oyster peptide. The oyster peptide prepared by the method does not have fishy smell or peculiar smell, is extremely easily accepted by customers, and has a better anti-allergic effect; and the hydrolysis degree of protein in the oyster enzymatic hydrolysate can reach 42% or above, and the recovery rate can reach 90% or above.

Description

technical field [0001] The invention relates to the technical field of bioactive ingredients, in particular to a low-molecular-weight oyster peptide without fishy smell and a preparation method thereof. Background technique [0002] Oyster (Oyster) is a kind of aquatic product with rich resources and great economic value. Its meat is delicious and nutritious, and it has high edible and medicinal value. Studies have shown that the hydrolyzate obtained by hydrolyzing oyster protein with different hydrolytic enzymes and reaction conditions has a variety of biological activities. The protein content in the dry matter of the oyster soft body is as high as 50%, and its amino acid composition is perfect, surpassing cow milk and human milk, and has the reputation of "undersea milk". Therefore, the development and application of oyster bioactive peptides have also received extensive attention. For example, Bao Weiyang et al. published an oyster-derived ACE inhibitory and anti-tumor...

AI Technical Summary

Problems solved by technology

Since the method of alkali-soluble acid precipitation cannot precipitate all the proteins in oysters, the preparation of oyster peptides by this method cannot maximize the utilization of proteins in oyster raw materials

In addition, oyster meat is rich in unsaturated fatty acids, and these substances are constantly metabolized, oxidized and interacted, causing many sulfur-containing and nitrogen-containing compounds to undergo conversion. The bitter peptides produced have poor flavor and affect the sensory properties of oyster peptides and their products, which is one of the important factors restricting the development of oyster peptides and related products

Conventional aquatic product enzymatic peptide removal methods include: 1. Physical adsorption or embedding method, using powdered activated carbon to adsorb fishy substances, using β-cyclodextrin, chitin and chitosan for embedding, the disadvantages are High protein loss rate; 2. Masking method, adding spicy seasonings, such as ethyl maltol, ethyl acetate and other substances to cover the original fishy smell and introduce other smells; 3. Supercritical extraction to remove fishy smell, generally used in conjunction with other processes , the cost of equipment is high, and it cannot be industrialized

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