Preparation method and application of oyster small molecule peptide

A technology of small molecular peptides and oysters, which is applied in the field of preparation of small molecular peptides of oysters, can solve the problems of high price of commercial proteases, high production costs, and few types of commercial proteases, and achieve low fermentation costs and good technical effects

Pending Publication Date: 2022-04-26
ZHANG ZHOU HALTH VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, commercial proteases are expensive, and the production cost is high, so it is difficult to achieve large-scale production; at the same time, there are few types of commercial proteases, and it is impossible to obtain more small molecule peptides with new structures through enzymatic hydrolysis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a small oyster peptide, the preparation and detection method of which includes the following steps:

[0029] S1. Raw material pretreatment: take fresh oysters, take meat, and wash them with warm water (not exceeding 35° C.) for several times until the washing liquid has no salty taste. A low-temperature high-speed homogenizer was used to prepare oyster meat homogenate. Adopt the Kjeldahl method to measure the total protein content in the oyster slurry, and calculate the protein concentration (wt%);

[0030] S2. Fermentation culture: add 2 times the mass of water to the oyster homogenate prepared in step S1, so that the protein concentration in the homogenate is about 15%; adjust the pH value to 6.5. Add Aspergillus niger seed solution (thalline concentration 107CFU·mL -1 Above), the inoculum size is 5%, and the liquid volume in the fermentation tank is 15%. 30°C and 120rpm rotation speed for 45 hours of fermentation.

[0031] S3. After the f...

Embodiment 2

[0036] This embodiment provides a small oyster peptide, the preparation and detection method of which includes the following steps:

[0037] S1. Raw material pretreatment: take fresh oysters, take meat, and wash them with warm water (not exceeding 35° C.) for several times until the washing liquid has no salty taste. A low-temperature high-speed homogenizer was used to prepare oyster meat homogenate. Adopt the Kjeldahl method to measure the total protein content in the oyster slurry, and calculate the protein concentration (wt%);

[0038] S2. Fermentation culture: add 3 times the mass of water to the oyster homogenate prepared in step S1, so that the protein concentration in the homogenate is about 15%; adjust the pH value to 7. Add Aspergillus niger seed solution (thalline concentration 107CFU·mL -1 Above), the inoculum size is 5%, and the liquid volume in the fermentation tank is 17.5%. 30° C., 130 rpm fermentation and culture for 47.5 hours.

[0039] S3. After the ferme...

Embodiment 3

[0044] This embodiment provides a small oyster peptide, the preparation and detection method of which includes the following steps:

[0045] S1. Raw material pretreatment: take fresh oysters, take meat, and wash them with warm water (not exceeding 35° C.) for several times until the washing liquid has no salty taste. A low-temperature high-speed homogenizer was used to prepare oyster meat homogenate. Adopt the Kjeldahl method to measure the total protein content in the oyster slurry, and calculate the protein concentration (wt%);

[0046]S2. Fermentation culture: add 4 times the mass of water to the oyster homogenate prepared in step S1, so that the protein concentration in the homogenate is about 15%; adjust the pH value to 7.5. Add Aspergillus niger seed solution (thalline concentration 107CFU·mL -1 Above), the inoculum size is 5%, and the liquid volume in the fermentation tank is 20%. 30°C and 140rpm rotation speed for 50h of fermentation.

[0047] S3. After the ferment...

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PUM

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Abstract

The invention discloses a preparation method and application of oyster small molecule peptide. The invention discloses a preparation method of oyster small molecule peptide. The preparation method comprises the following steps: S1, taking oyster meat and cleaning; s2, preparing oyster meat into oyster meat homogenate; s3, the protein concentration in the oyster meat homogenate is adjusted to 14-16 wt%, then the pH value of the oyster meat homogenate is adjusted to 6.5-7.5, an aspergillus niger seed solution is added, uniform stirring is performed to prepare fermentation liquor, the fermentation liquor is transferred into a fermentation container for fermentation, and a fermentation product is obtained after fermentation is finished; s4, centrifuging a fermentation product, taking supernate, heating the supernate to 70-85 DEG C, and keeping the temperature for 10-20 minutes to inactivate enzyme; then cooling to 40 DEG C or below, filtering and taking filtrate, so as to obtain aspergillus niger fermented oyster protein hydrolysate; s5, decolorizing and deodorizing the aspergillus niger fermented oyster protein hydrolysate; and S6, filtering the decolorized and deodorized aspergillus niger fermented oyster protein hydrolysate to obtain an oyster small molecule peptide solution, and freeze-drying to obtain freeze-dried powder, namely the oyster small molecule peptide.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a preparation method and application of oyster small molecular peptides. Background technique [0002] Oyster is one of the first batch of foods listed as medicine and food in my country. It is known as "undersea milk". Its rich protein pool provides the possibility for the preparation of small molecule active peptides. At present, protease is mainly used to hydrolyze oyster protein to release small molecular peptides, and then separation, purification and activity research are carried out. The commonly used enzymatic hydrolysis methods include single-enzyme hydrolysis, compound enzymatic hydrolysis, and two-step enzymatic hydrolysis. However, commercial proteases are expensive, and the production cost is high, making it difficult to achieve large-scale production. At the same time, there are few types of commercial proteases, and it is impossible to obtain more small molecule pepti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C12P21/06C07K1/34A23L33/18A61K38/01A61P3/02A61P37/04A61P31/04A61P31/10A61P29/00A61K8/64A61Q19/00A61Q17/00C12R1/685
CPCC12P21/00C12P21/06C07K1/34A23L33/18A61K38/012A61P3/02A61P37/04A61P31/04A61P31/10A61P29/00A61K8/64A61Q19/00A61Q17/005A23V2002/00A23V2200/30A23V2250/55
Inventor 付达华陈桐君林燕燕
Owner ZHANG ZHOU HALTH VOCATIONAL COLLEGE
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