Preparation method of anti-freezing small-molecular peptide of minced fillet

A technology of small molecule peptides and surimi, which is applied in the field of preparation of surimi antifreeze small molecule peptides, can solve the problems of difficult application in industrial production, poor water solubility of antifreeze proteins, and few whole fish extractions, etc., to achieve improved antifreeze Freezing activity performance, satisfying large-scale production, and good effect
CN113897409APending Publication Date: 2022-01-07DALIAN NATIONALITIES UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
DALIAN NATIONALITIES UNIVERSITY
Publication Date
2022-01-07

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Abstract

The invention discloses a preparation method of anti-freezing small-molecular peptide of minced fillet, and relates to the technical field of aquatic product processing. The preparation method comprises the following steps of: (1) removing heads and internal organs of large yellow croaker serving as a raw material, crushing the large yellow croaker into minced fillet, performing decalcification treatment on the minced fillet, extracting water-soluble crude protein with water, and performing freeze drying to obtain large yellow croaker water-extracted crude protein powder; (2) adding water into the large yellow croaker water-extracted crude protein powder obtained in the step (1) for redissolving, and adding protease for enzymolysis to obtain enzymatic hydrolysate; and (3) performing ultrasonic treatment on the enzymatic hydrolysate obtained in the step (2), performing dialysis treatment to obtain dialysate with the molecular weight of not more than 3,500D, and performing freeze drying to obtain the anti-freezing small-molecular peptide of the minced fillet. According to the preparation method, bones of the large yellow croaker and anti-freezing peptide in fish meat are extracted together, and the prepared anti-freezing small-molecular peptide of the minced fillet has high anti-freezing activity and has an effect equivalent to that of a commercial anti-freezing agent.
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Description

technical field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of surimi antifreeze small molecule peptide. Background technique

[0002] At present, fish or surimi products usually use cold chain transportation to increase their sales radius. However, during the frozen storage of fish or surimi products, the taste of the fish will decrease, and the protein and fat in the fish will also be oxidized, resulting in a reduction in the value and quality of the fish or surimi products. In order to maintain the quality of fish or surimi products, antifreeze agents such as sucrose and maltodextrin are usually added, which will change the taste and quality of fish or surimi products. Therefore, searching for a novel high-efficiency, healthy, natural antifreeze agent that does not change the quality has become a major problem in the storage and transportation of fish or surimi products.

[0003] Large yellow c...

Claims

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