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Method for extracting bitter-free collagen peptide from fish scale utilizing endopeptidase and telopeptidase

A collagen peptide and endopeptidase technology is applied in the field of biotechnology enzyme engineering to achieve the effects of simple production process, improved taste and quality, and beneficial absorption and utilization

Inactive Publication Date: 2006-08-09
海南华研胶原科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the collagen peptides produced by fish scales at home and abroad have a certain bitter taste, and there is no report on the production of bitter collagen peptides by using endopeptidase and telopeptidase.

Method used

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  • Method for extracting bitter-free collagen peptide from fish scale utilizing endopeptidase and telopeptidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Accurately weigh 1 kg of washed and dried fish scales, send them into a pulverizer for crushing, and pass through a 100-mesh standard sieve, add 8 kg of distilled water to the sieved fish scale powder, and stir evenly until the fish scale powder is in a suspension state . Heat the suspension to 35°C-70°C, adjust the pH to 7.5 with lye, add 10 grams of papain for the first enzymolysis, the enzymolysis time is 5 hours, after the enzymolysis is complete, raise the temperature to 90°C and keep for 10 minutes Inactivate the enzyme, then lower the temperature to 40°C to 60°C, add 15 grams of aminopeptidase for the second enzymolysis, the enzymolysis time is 8 hours, after the enzymolysis is completed, raise the temperature to 90°C and keep for 10 minutes to inactivate the enzyme. Then, the enzymolysis solution is filtered to obtain a supernatant and a filter residue, and the supernatant is concentrated and dried to obtain fish scale small-molecule collagen.

Embodiment 2

[0025] Embodiment 2: Accurately weigh 3 kilograms of washed and dried fish scales, send them into a pulverizer for pulverization, and pass through a 200-mesh standard sieve, add 30 kilograms of distilled water to the sieved fish scale powder, and stir evenly until the fish scale powder becomes state of suspension. Heat the suspension to 35°C-55°C, adjust the pH to 8.5 with lye, add 30 grams of trypsin for the first enzymolysis, the enzymolysis time is 8 hours, after the enzymolysis is complete, raise the temperature to 90°C and keep for 10 minutes Inactivate the enzyme, then lower the temperature to 40°C to 60°C, add 30 grams of carboxypeptidase for the second enzymatic hydrolysis, the enzymatic hydrolysis time is 10 hours, after the enzymatic hydrolysis is completed, raise the temperature to 90°C and keep for 10 minutes to inactivate the enzyme. Then, the enzymolysis solution is filtered to obtain a supernatant and a filter residue, and the supernatant is concentrated and dri...

Embodiment 3

[0027] Accurately weigh 8 kg of washed and dried fish scales, send them into a pulverizer for crushing, and pass through a 120-mesh standard sieve, add 80 kg of distilled water to the sieved fish scale powder, and stir evenly until the fish scale powder is in a suspension state . Heat the suspension to 35°C-70°C, adjust the pH to 8.0 with lye, add 80 grams of alkaline protease and 80 grams of compound protease at the same time for the first enzymolysis, the enzymolysis time is 4 hours, and the enzymolysis is complete. Raise the temperature to 90°C and keep it for 10 minutes to inactivate the enzyme, then lower the temperature to 40°C-60°C, add 50 grams of carboxypeptidase and 50 grams of aminopeptidase at the same time for the second enzymatic hydrolysis, the enzymatic hydrolysis time is 5 hours, and the enzymatic hydrolysis After completion, the temperature was raised to 90° C. and kept for 10 minutes to inactivate the enzyme, and then the enzymolysis solution was filtered to...

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Abstract

This invention relates to a method for utilizing endopeptidases and telopeptide enzymes to extract hardless scale collagenic peptide from scales including crushing the scales to pass through a 80-120mesh standard screen, adding 6-20 times of water in terms of the weight of the scales to be mixed uniformly under 35-70deg.C, pH at 6-10 to be added with endopeptidases in the weight of scales of 0.5-5% to be enzymolyzed for 3-12 hours to eliminate the enzymes. When the temperature of the enzymolyzed solution is reduced to 35-70deg.C, 0.1-3% telopeptide enzymes of the weight of the scales are added to enzymolyze for 6-16 hours and eliminate the enzymes then to be concentrated, dried and crushed to get the hardless scale collagenic peptide.

Description

(1) Technical field: [0001] The invention belongs to the field of biotechnology enzyme engineering, and relates to a production process for extracting bitter-free fish scale collagen peptides from fish scales by using endopeptidase and telopeptidase. (two) background technology: [0002] Fish scales are deformations of the dermis of fish, and the main component of fish scales is collagen. Modern studies have shown that collagen peptides produced by collagen enzymatic hydrolysis have a wide range of physiological activities, such as protecting gastric mucosa and anti-ulcer effects, anti-allergic, lowering blood pressure, lowering cholesterol, anti-aging, promoting wound healing, enhancing bone strength and preventing osteoporosis, Prevent arthritis, promote the repair of corneal epithelial damage and promote the growth of corneal epithelial cells and other physiologically active functions. [0003] However, the unique bitterness of peptides largely limits the application of ...

Claims

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Application Information

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IPC IPC(8): C12P21/02
Inventor 程云开凌海军
Owner 海南华研胶原科技股份有限公司