Process for extracting peptides from shellfish

A technology for shellfish and peptides, which is applied to the process field of extracting peptides from shellfish, can solve the problems of difficulty in meeting food-grade requirements, oyster shells are easily attached to bacteria, and the nutritional value is not high enough. Sex, health effects

Pending Publication Date: 2022-07-08
广东还珠海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] This production method of producing oyster polypeptides from oyster shells uses oyster shells, the nutritional value of which is not high enough, and the content of peptides that can be extracted does not actually reach the value declared in the patent content, or if the peptide content is to be achieved content, requires a large amount of oyster shell production and continuous filtration of waste residues, oyster shells are easy to attach bacteria, and it is difficult to meet food-grade requirements by directly grinding them into powder without sterilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A process for extracting peptides from shellfish, comprising the following steps:

[0031] S1, take the fresh shellfish meat, clean it, use a mixer to make the meat slurry to obtain the meat slurry raw material, take the meat slurry raw material and the purified water and mix them according to the ratio of 1:2, test the pH value of the mixture, and confirm the pH value At 6.5, heat the mixture to 42°C, then place it in a constant temperature device for storage and keep warm, and always ensure that the temperature is at 42°C during storage;

[0032] S2, add neutral protease to the raw material of meat pulp whose storage time is not more than 6 hours. Calculated according to the volume of raw material of meat pulp, add 3% of neutral protease of Bacillus subtilis and 0.25% of neutral protease of Bacillus subtilis per 1L of raw material of meat pulp Potassium chloride, stir well, keep enzymatic hydrolysis at 42°C for 3 hours, then raise the temperature to boiling to inactiv...

Embodiment 2

[0037] A process for extracting peptides from shellfish, comprising the following steps:

[0038] S1, take fresh shellfish meat, clean it, use a mixer to make meat slurry to obtain the raw material of meat slurry, mix the raw material of meat slurry with purified water according to the ratio of 1:3, test the pH value of the mixture, and confirm the pH value At 7 o'clock, heat the mixture to 45°C, then place it in a constant temperature device for storage and keep warm, and always ensure that the temperature is at 45°C during storage;

[0039] S2, add neutral protease to the raw material of meat slurry that has been stored for no more than 6 hours. Calculated according to the volume of raw material of meat slurry, add 3.5% neutral protease of Bacillus subtilis and 0.4% of neutral protease to each 1L of raw material of meat slurry. Potassium chloride, stir well, incubate at 45°C for enzymolysis for 3 hours, then raise the temperature to boiling to inactivate the neutral protease...

Embodiment 3

[0044] A process for extracting peptides from shellfish, comprising the following steps:

[0045] S1, take fresh shellfish meat, clean it, beat it into meat paste with a mixer to obtain raw meat paste, and place the beaten raw meat paste in a constant temperature equipment for storage;

[0046] S2, add neutral protease to the raw material of meat pulp that has been stored for no more than 6 hours, according to the volume of raw material of meat pulp, add 2.5% neutral protease of Bacillus subtilis and 0.15% of neutral protease to each 1L of raw material of meat pulp Potassium chloride, stir well, incubate at 40°C for enzymolysis for 3 hours, then raise the temperature to boiling to inactivate the neutral protease of Bacillus subtilis;

[0047] S3, the enzymatic hydrolysis solution in step S2 is naturally cooled to 50°C, 10% hydrochloric acid solution is added to adjust the pH value to 2.5, pepsin with a concentration of 4.5U / ml is added, fully stirred, and the enzymatic hydroly...

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PUM

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Abstract

The invention aims to provide a process for extracting peptides from shellfish, which can extract peptides with higher content, has no fishy smell of shellfish, can be used for preparing nutriments in various forms, and comprises the following steps: beating fresh and alive shellfish meat into meat slurry to obtain a meat slurry raw material; adding neutral protease and potassium chloride into the meat pulp raw material which is stored for not more than 6 hours, carrying out enzymolysis for 3 hours, and then heating to boil to inactivate the neutral protease; naturally cooling the enzymatic hydrolysate to 50-60 DEG C, adding a 10% hydrochloric acid solution to adjust the pH value to 2.5-3.5, adding pepsase with the concentration of 4.5 U / ml, carrying out enzymolysis for 3 hours, and then raising the temperature to boiling to inactivate the pepsase; and finally, taking the enzymatic hydrolysate, and filtering or centrifuging the enzymatic hydrolysate for subsequent liquid preparation.

Description

technical field [0001] The present invention relates to a process for extracting peptides, more particularly, to a process for extracting peptides from shellfish. Background technique [0002] The invention patent whose application number is 201210186875.6 discloses a production method for preparing oyster polypeptide from oyster shell, comprising the following steps: [0003] (1) processing the washed and dried oyster shells into fine powder of 400-500 mesh oysters; [0004] (2) drop into oyster fine powder, add the pure water equivalent to 15-18 times by weight of oyster fine powder, after mixing, process 2-3 hours by emulsifying mixer; [0005] (3) Collect the emulsified liquid, add an appropriate amount of lye to adjust the pH to 7.0-7.5, heat to 48-52°C, add neutral protease equivalent to 1.5-2.5% by weight of oyster fine powder, and start the enzyme The enzymatic hydrolysis time is 8 hours; [0006] (4) the temperature is raised to 80°C and kept for 10min to inactiv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/18
CPCC12P21/06C07K1/34A23L33/18A23V2002/00A23V2200/30A23V2250/55Y02P20/10
Inventor 李静张超
Owner 广东还珠海洋生物科技有限公司
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