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Squid-derived active peptide suckable jelly and preparation method thereof

A technology of active peptide and squid, which is applied in the field of food processing, can solve the problems that the added value of squid viscera has not been fully developed and utilized, the processing and utilization technology of squid viscera is backward, and it is perishable and deteriorated, so as to achieve good development and utilization potential and reduce the impact on the body. Harm, the effect of preventing cardiovascular disease

Pending Publication Date: 2022-02-01
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Squid viscera is one of the by-products produced during squid processing, which is perishable and difficult to preserve. The processing and utilization technology of squid viscera in my country is backward. Except for a small part that is processed into feed, the rest are generally directly buried. It has caused pollution to the environment, and the added value of squid viscera has not been fully developed and utilized.

Method used

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  • Squid-derived active peptide suckable jelly and preparation method thereof
  • Squid-derived active peptide suckable jelly and preparation method thereof
  • Squid-derived active peptide suckable jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Screening pretreatment methods to promote autolysis

[0021] Using the degree of hydrolysis and peptide yield as indicators, the best pretreatment methods and conditions are screened, and the specific steps are as follows:

[0022] (1) Collect fresh squid viscera, wash and filter to dry;

[0023] (2) adding deionized water according to a certain material-to-liquid ratio, and fully homogenizing with a tissue masher to obtain squid visceral homogenate;

[0024] (3) pipette the homogenate in a beaker, adjust the pH, and carry out ultrasonic or ultraviolet irradiation treatment respectively to activate the autolytic enzyme in the squid viscera;

[0025] (4) The treated homogenate is placed in a water bath shaker for water bath treatment to bring into play the autolysis of the autolytic enzyme;

[0026] (5) The autolyzed product is subjected to an enzyme-inactivating treatment to obtain an autolyzed enzymatic hydrolyzate of squid viscera, which is separated afte...

Embodiment 2

[0054] Embodiment 2: Preparation of squid viscera self-solution

[0055] A method for preparing squid viscera from solution, comprising the following steps:

[0056] (1) Collect fresh squid viscera, wash and filter to dry;

[0057] (2) adding deionized water according to a certain material-to-liquid ratio, and fully homogenizing with a tissue masher to obtain squid visceral homogenate;

[0058] (3) Pipette the homogenate into a beaker, homogenize with a material-to-liquid ratio of 1:3, and then perform ultrasonic treatment, with an ultrasonic power of 150W and an ultrasonic time of 15 minutes;

[0059] (4) The treated homogenate is placed in a water bath shaker for water bath treatment, the conditions are: temperature 50°C, pH 3.5, time 6h, to activate the autolysis of the autolytic enzyme;

[0060] (5) The autolyzed product was subjected to enzyme-inactivating treatment to obtain the autolyzed enzymatic hydrolyzate of the squid viscera, which was separated after centrifugat...

Embodiment 3

[0061] Embodiment 3: Ultrafiltration

[0062]Pass the supernatant in Example 3 through ultrafiltration membranes with molecular weight cut-offs of 10KDa, 5KDa and 3KDa in sequence, collect the two components on and off the membrane, and obtain molecular weight cut-off ranges of >10KDa, 10KDa-5KDa, and 5KDa-3 KDa respectively And the four components <3KDa, freeze-dried at a vacuum degree of 0.12mbar and a temperature of -55°C for ≥24h, to obtain polypeptide powder of each component, to detect the antioxidant activity of each ultrafiltration component, and to measure the antioxidant activity The DPPH method is used.

[0063] Table 8 Polypeptide ultrafiltration classification results

[0064]

[0065] It can be seen from Table 8 that the separation and enrichment of the active components in the enzymatic hydrolyzate can be achieved after the enzymatic hydrolyzate is ultrafiltered by 10KDa, 5KDa and 3KDa filter membranes. The scavenging rate of active ingredients in the perme...

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Abstract

The invention provides squid-source active peptide suckable jelly, which is prepared by the following steps: performing homogenate treatment on squid viscera, performing enzymolysis by using autolytic enzyme, performing fishy smell removal treatment on enzymatic hydrolysate, and performing vacuum freeze drying on fishy smell removal treatment liquid. Further, the enzymatic hydrolysate is separated through an ultrafiltration membrane, and the enzymatic hydrolysate with the molecular weight not larger than 3 KDa is obtained. The active peptide prepared by the invention has remarkable effects of scavenging free radicals, resisting aging, preventing cardiovascular diseases and the like, and the suckable jelly prepared from the active peptide can effectively reduce the harm of oxidative damage to organisms, meets the requirements of current consumers, and has good development and utilization potential. A method is provided for comprehensive utilization of squid processing byproducts, and the prepared suckable jelly is high in nutritional value and functional activity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a squid-derived active peptide inhalable jelly and a preparation method thereof. Background technique [0002] Although traditional jelly has different varieties and appearances and is loved by children and female friends, there are still many problems. Traditional jelly with single nutrition will gradually fade out of the market with the development of production and consumption choices, and adding nutrients or natural components to jelly to make new jelly with nutritional, green and safe features will become a new trend . However, the nutritional jelly prepared with marine products as raw materials and added marine active substances that meets the nutritional intake needs of teenagers has less research and has broad market prospects. [0003] Squid viscera is one of the by-products produced during squid processing, which is perishable and difficult to pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L21/10A23L21/15C12P21/06C07K1/14C07K1/34
CPCA23L33/18A23L21/10A23L21/15C12P21/06C07K1/14C07K1/34A23V2002/00A23V2200/30A23V2200/302A23V2200/326A23V2250/55A23V2250/507A23V2250/5054A23V2250/5086A23V2250/1582A23V2250/16A23V2250/032
Inventor 孙蕾蕾许书敏李明波李瑞敏
Owner YANTAI UNIV
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