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Method for deep enzymolysis of low value fish protein with rotten inhibiting function

A technology of spoilage and low-value fish, which is applied in the field of protein deep enzymolysis, can solve the problems of reducing fish protein hydrolysis efficiency, chemical bactericide residue, fish protein denaturation, etc., to improve hydrolysis efficiency, prevent fish protein hydrolysis efficiency, and avoid Effect of inhibition of protease activity

Inactive Publication Date: 2005-01-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the chemical sterilization method is used for cold sterilization, it may cause the inhibition of protease activity and the problem of chemical bactericide residue; if the heat sterilization method is used for sterilization, it will lead to denaturation of fish protein and reduce the hydrolysis efficiency of fish protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Pretreatment

[0018] Thaw the sardine raw material, cut off the head, wash it with clear water and twist it into minced meat; add water 5 times the weight of the sardine to the minced sardine, stir evenly to form a fish pulp, so that the protein content in the meat pulp reaches about 4.0%; Heat the sardine pulp to 55±2°C while stirring.

[0019] (2) Preservative enzymatic hydrolysis process

[0020] Add 2.0% water-soluble papain or 1.6% water-soluble acid protease by sardine weight under stirring state; Keep the net pressure in the enzymolysis tank at 0.15MPa; keep the material at a constant temperature of 60±2°C and enzymolyze it for 1 hour under stirring; cool the material to 40±2°C with stirring, and add the sardine weight under stirring 1.2% flavor protease soluble in water, the material is kept at a constant temperature of 40±2°C and enzymatically hydrolyzed for 48 hours under stirring; Inactivate enzymes.

[0021] (3) Slagging and deoiling treatment

[0...

Embodiment 2

[0024] (1) Pretreatment

[0025] The noodle fish raw material is thawed, washed with clean water and twisted into minced meat; add 1 times the water to the minced noodle fish meat, stir evenly to form a fish meat paste, and the protein content in the meat paste reaches about 10.3%; stir and heat the noodle fish meat paste to 50±2°C.

[0026] (2) Preservative enzymatic hydrolysis process

[0027] Add 0.02% water-soluble trypsin or 0.1% water-soluble trypsin according to the weight of noodle fish under stirring state; through three evenly distributed air inlets in the enzymolysis tank, continuously feed purified air to keep the enzyme The net pressure in the solution tank is 0.2MPa; the material is kept at a constant temperature of 50±2°C and enzymatically hydrolyzed for 10 hours under stirring; the material is stirred to maintain a temperature of 50±2°C, and 2.0 % of water-soluble flavor protease and carboxypeptidase, the two exoproteases each accounted for 50%, the material ...

Embodiment 3

[0031] (1) Pretreatment

[0032] Thaw the minced fish raw material, wash it with water and twist it into minced meat; add 3.3 times of water to the minced minced fish, stir evenly to form a fish pulp, and the protein content in the meat slurry reaches about 7.2%; stir the minced fish meat Heat up to 40±2°C.

[0033] (2) Preservative enzymatic hydrolysis process

[0034] Add 1.0% water-soluble alkaline protease or 2.0% water-soluble neutral protease according to the weight of miscellaneous fish under stirring state; through three evenly distributed air inlets in the enzymolysis tank, continuously feed purified air , keep the net pressure in the enzymolysis tank at 0.3MPa; keep the material at a constant temperature of 40±2°C and enzymolyze it for 4.5 hours under stirring; 0.2% aminopeptidase dissolved in water by weight of fish, keep the material at a constant temperature of 60±2°C and enzymolyze it for 72 hours under stirring; after the enzymolysis is completed, raise the te...

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PUM

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Abstract

An erosion-suppresisng deep enzymolyzing process for low-value fish features that said low-value fish is enzymolyzed by endoproteinase and exoproteinase under 0.1-0.3 MPa while filling clean air or O2 to kill or suppress the anaerobic bacteria.

Description

technical field [0001] The invention relates to a method for deep enzymatic hydrolysis of protein in the field of biotechnology, in particular to a method for deep enzymatic hydrolysis of low-value fish protein with an inhibitory effect on corruption. Background technique [0002] There are a certain number of microorganisms on the body surface, gills and digestive tract of low-value fish raw materials. At the same time, the tissue structure of fish is relatively loose, and the pH of fish tissue is 6.0-7.3. Due to the above reasons, it is more likely to deteriorate than fresh livestock meat . After transportation, storage and processing, the types and quantities of microorganisms carried by fish will change. The water content of fish is between 65% to 80%, the protein content is about 12% to 20%, contains a small amount of inorganic substances and other substances, basically does not contain carbohydrates, and the fat can vary from very low to very...

Claims

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Application Information

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IPC IPC(8): A23J3/34
Inventor 赵谋明刘通讯林伟锋赵强忠崔春
Owner SOUTH CHINA UNIV OF TECH
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