A kind of sea sausage glue and its preparation method and application

A sea sausage and phosphate buffer technology, which is applied in the preparation methods of peptides, chemical instruments and methods, and pharmaceutical formulations, etc. To achieve the effect of promoting the proliferation of macrophages, broadening the utilization pathways, and making the preparation method simple

Active Publication Date: 2022-07-29
威海银河生物技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The inventor studied the existing animal extracts or gelatin products and found that the existing animal extracts have single components and functions, and only have certain nutritional value, so they cannot be used for medicine or experimental reagents
Some animal gum products are complicated to prepare and need to be heated and pressurized to prepare, and the yield of gum is low, which is not conducive to large-scale promotion or use

Method used

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  • A kind of sea sausage glue and its preparation method and application
  • A kind of sea sausage glue and its preparation method and application
  • A kind of sea sausage glue and its preparation method and application

Examples

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preparation example Construction

[0024] A first aspect of the present invention provides a preparation method of sea sausage glue, comprising the following steps:

[0025] The sea sausage is mixed with buffer solution and protease to obtain enzymatic hydrolysis solution, which is heated and dried at high temperature.

[0026] The purpose of enzymatic hydrolysis of sea sausage is to improve the yield of sea sausage glue, the purpose of high temperature heating is to remove fishy smell, and the purpose of drying is to form glue. Continue to dry, turn the glue block regularly during the period, keep the same wind and low humidity, and prevent the glue block from being damp, until it is completely dried into a solid, and the finished sea sausage glue is obtained.

[0027] In order to improve the quality and purity of the sausage gum from the source, the sausage further includes a pretreatment step before mixing the sausage with the buffer solution and protease.

[0028] Fresh or frozen sausage can be processed u...

Embodiment 1

[0053] Example 1: Study on the enzymatic hydrolysis conditions of sausage glue:

[0054] (1) Selection of hydrolase: The study was divided into three groups, using neutral protease, papain and bromelain respectively.

[0055] (2) Sea sausage pretreatment: 2 kg of fresh sea sausage was taken, rinsed with tap water, and the internal organs were taken out, leaving the body wall muscle for later use. Then, tap water and distilled water were repeatedly washed until no foam was produced, and the water in the sausage was controlled and weighed.

[0056] (3) Enzymatic hydrolysis: The study is divided into homogenizing by using a homogenizer, adding phosphate buffer (pH 7.0) 1 times the mass of sea sausage, and then adding 3% neutral protease, papain, and bromelain respectively. After stirring evenly, sea sausage was added, and the solution was kept in a water bath at a constant temperature of 50° C. for 4 hours, and the whole process was continuously stirred to obtain an enzymatic hy...

Embodiment 2

[0063] (1) Sea sausage pretreatment: take 2 kg of fresh sea sausage, rinse it with tap water, take out the internal organs, etc., leaving the body wall muscle for later use. Then, it was repeatedly washed with tap water and distilled water until no foam was produced, and the water in the sausage was controlled and weighed.

[0064] (2) Enzymatic hydrolysis: Homogenize with a homogenizer, add phosphate buffer (pH 7.0) that is 1 times the mass of sea sausage, then add 3% bromelain, stir evenly, add sea sausage, water bath at 40°C constant temperature 5h, stirring continuously during the whole process to obtain the enzymatic hydrolysis solution. Subsequently, the temperature of the water bath was adjusted to 80°C, and the reaction was stopped by inactivating the enzyme for 4 min. Then the enzymatic hydrolysate was rapidly cooled to below 30°C and placed for 30min.

[0065] (3) Remove fishy smell: Centrifuge the sea sausage hydrolyzate at room temperature (1000rpm, 20min), retai...

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Abstract

The invention relates to the field of food processing and application, in particular to a sea sausage glue and a preparation method and application thereof. Collagen from sea sausage was extracted by enzymatic method, and the concentrated gel product was further prepared. The activity of the product was evaluated by measuring its proliferative activity on macrophages, and it was found that it could significantly promote the proliferation of macrophages. This not only prolongs the preservation period of sea sausage, but also is more conducive to further development of sea sausage products, increases resource utilization, and provides a basis for future research and resource development of sea sausage.

Description

technical field [0001] The invention relates to the field of food processing and application, in particular to a sea sausage glue and a preparation method and application thereof. Background technique [0002] The information disclosed in this Background section is only for enhancement of understanding of the general background of the invention and should not necessarily be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person of ordinary skill in the art. [0003] With the development of the economy, people's income level has gradually increased, and healthy living has gradually become the mainstream idea of ​​life. At the same time, the fast-paced and high-stress social life has spawned a large number of chronic disease patients, and the growing demand has made the food and health care industry develop rapidly. [0004] Glue is a dosage form with a long history in traditional Chinese medicine. It uses ani...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K14/78C07K1/14A61K38/39A61P37/04
CPCC12P21/06C07K14/78A61K38/39A61P37/04
Inventor 宋淑亮吉爱国赵佳锐李霞程泽宇刘家齐
Owner 威海银河生物技术股份有限公司
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