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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

Pending Publication Date: 2022-01-07
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water solubility of antifreeze protein is also relatively poor, it is not easy to be used in fish or surimi products, and it is difficult to achieve the purpose of industrial production
Some studies have shown that large peptides have poor activity relative to small peptides
The existing techniques for extracting antifreeze peptides from fish mostly use individual fish skin, fish meat or fish bones as raw materials, and rarely extract whole fish, and the extraction process requires peeling off the fish skin and removing the fish bones, which is a complicated operation , not suitable for actual production

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Preparation of water-extracted crude protein from large yellow croaker

[0039] Using large yellow croaker as raw material, the large yellow croaker was removed from its head and viscera, crushed into minced meat, decalcified in 0.25mol / L EDTA decalcification solution for 12 hours, washed with water until neutral, and decalcified minced meat was obtained. Take 550g of decalcified minced meat, add 5500g of water, use a homogenizer at 10000rpm, homogenize for 10min, then stir at 40rpm at 4°C for 6h to extract protein, and centrifuge at 10000G for 30min to obtain a crude protein solution extracted from water .

[0040] (2) Freeze drying

[0041] The water-extracted crude protein solution obtained in step (1) is freeze-dried using a gradient temperature change method, and the time-temperature program of freeze-drying is set as follows, the first section: pre-freeze at -60°C for 3 hours, the second section: freeze at -50°C for 3 hours , the third section: freeze at -40...

Embodiment 2

[0051] (1) Preparation of water-extracted crude protein from large yellow croaker

[0052] Using large yellow croaker as raw material, the large yellow croaker was removed from the head and viscera, crushed into minced meat, decalcified in 0.25mol / L EDTA decalcification solution for 12 hours, washed with water until neutral, and decalcified minced meat was obtained. Take 450g of decalcified minced meat, add 2250g of water, use a homogenizer at 10000rpm, homogenize for 10min, then stir at 40rpm at 4°C for 6h to extract protein, centrifuge at 10000G for 30min, and obtain a crude protein solution extracted from water.

[0053] (2) Freeze drying

[0054] The water-extracted crude protein solution obtained in step (1) is freeze-dried using a gradient temperature change method, and the time-temperature program of freeze-drying is set as follows, the first section: pre-freeze at -65°C for 3h, the second section: freeze at -50°C for 1h , the third section: freeze at -40°C for 1 hour,...

Embodiment 3

[0064] (1) Preparation of water-extracted crude protein from large yellow croaker

[0065] Using large yellow croaker as raw material, the large yellow croaker was removed from the head and viscera, crushed into minced meat, decalcified in 0.25mol / L EDTA decalcification solution for 12 hours, washed with water until neutral, and decalcified minced meat was obtained. Take 800g of decalcified minced meat, add 8000g of water, use a homogenizer at 10000rpm, homogenize for 10min, then stir at 40rpm at 4°C for 6h to extract protein, and centrifuge at 10000G for 30min to obtain a crude protein solution extracted from water.

[0066] (2) Freeze drying

[0067] The water-extracted crude protein solution obtained in step (1) is freeze-dried using a gradient temperature-changing method. The time-temperature program of freeze-drying is set as follows, the first section: -50°C for 5 hours, the second section: -40°C for 3 hours , the third section: freeze at -25°C for 2 hours, the fourth s...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14
CPCC12P21/06C07K1/14C07K14/461
Inventor 李婷婷许喆励建荣朱芷萱韩玲钰邹宇马堃
Owner DALIAN NATIONALITIES UNIVERSITY
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