Technique for extracting natural antibacterial agent from low value sea water fish and leftover protein

Abstract

The invention discloses an antibacterial agent extracting technology which extracts from marine fish with low values and protein in spent materials after being processed. The raw materials of low valued marine fish and protein in spent materials after being processed are crushed into meat pudding after adding 2 to 4 times water of the meat pudding weight; the pH value of the meat pudding is adjusted to be 5-7, then is hydrolyzed by adding papain and flavor enzyme according to the specific activity ratio of 1 to 1, with the enzyme amount being controlled between 600IU and 2,400IU; the enzymolysis liquid is filtrated and the pH value of the acquired ultrafiltering hydrolysate is adjusted to be 6-8; with continuous stirring, 1share of 1-4 percent of ferrous chloride or calcium chloride solution is added into 50 shares of ultrafiltering hydrolysate according to the weight proportion and then is chelated, centrifugally separated to remove deposition and added absolute alcohol until the final density reaches 50-60 percent; the deposition is removed again after still placing and then alcohol is added to reach a density of 80 percent; the acquired deposition after the still placing is vacuum dried to obtain the antibacterial agent. The antibacterial agent has remarkable antibacterial effect on staphylococcus aureus and bacillus, with low cost, and lower technique equipment requirement, while the alcohol can be recycled and applied in food industry and the related industries.

Description

technical field

[0001] The invention relates to a technique for extracting an antibacterial agent from low-value marine fish and its processed skin, bone, viscera and other leftover proteins, belonging to the field of biotechnology. Background technique

[0002] At present, in the food industry, in order to maintain the freshness and expiration date of food, sodium benzoate, potassium sorbate and sulfite are often used as preservatives commonly used in food processing. Meng Ziqiang found that sodium bisulfite has genotoxicity to human blood lymphocytes. Sodium benzoate has obvious genotoxicity to cells, which can significantly increase the rate of micronucleus, chromosome number and structural aberration rate; the toxicity of sodium benzoate in the body is relieved through the liver, so it should be used with caution in patients with liver failure; currently Internationally, it is believed that sodium benzoate has a superimposed poisoning phenomenon. Therefore, some develop...

Examples

Embodiment 1

[0020] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0021] (2) Pretreatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1:2, that is, 1 part by weight of raw materials is added to 2 parts by weight of water, and ground into a meat slurry.

[0022] (3) Compound enzyme hydrolysis: adjust the pH of the meat pulp to 5, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 600 IU. Limited hydrolysis at 40°C for 2 hours. Heat the hydrolyzate to 90°C and keep it for 15 minutes to kill the enzyme activity.

[0023] (4) Centrifugal filtration and ultrafiltration: use plate and frame filter or centrifuge to coarsely filter the enzymatic hydrolyzate, and then filter with an ultrafiltration membrane with a membrane pore size of 0.2 μm to obtain an ultrafiltration hydrolyzate.

...

Embodiment 2

[0027] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0028] (2) Pretreatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 3, that is, 1 part by weight of raw materials is added to 3 parts by weight of water, and ground into a meat slurry.

[0029] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to 6, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 1500 IU. Limited hydrolysis at 50°C for 3 hours. Heat the hydrolyzate to 95°C and keep it for 15 minutes to kill the enzyme activity.

[0030] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or a centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size of 0.35 μm to obtain an ultrafiltration hy...

Embodiment 3

[0034] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0035] (2) Pretreatment: After the raw materials are washed, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 4, that is, 1 part by weight of raw materials is added to 4 parts by weight of water, and ground into a meat slurry.

[0036] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to 7, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 2400 IU, Limited hydrolysis at 60°C for 4 hours. Heat the hydrolyzate to 100°C and keep it for 15 minutes to kill the enzyme activity.

[0037] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or a centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size of 0.5 μm to obtain an ultrafiltration hyd...

technical field

[0001] The invention relates to a technique for extracting an antibacterial agent from low-value marine fish and its processed skin, bone, viscera and other leftover proteins, belonging to the field of biotechnology. Background technique

[0002] At present, in the food industry, in order to maintain the freshness and expiration date of food, sodium benzoate, potassium sorbate and sulfite are often used as preservatives commonly used in food processing. Meng Ziqiang found that sodium bisulfite has genotoxicity to human blood lymphocytes. Sodium benzoate has obvious genotoxicity to cells, which can significantly increase the rate of micronucleus, chromosome number and structural aberration rate; the toxicity of sodium benzoate in the body is relieved through the liver, so it should be used with caution in patients with liver failure; currently Internationally, it is believed that sodium benzoate has a superimposed poisoning phenomenon. Therefore, some develop...

Examples

Embodiment 1

[0020] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0021] (2) Pretreatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1:2, that is, 1 part by weight of raw materials is added to 2 parts by weight of water, and ground into a meat slurry.

[0022] (3) Compound enzyme hydrolysis: adjust the pH of the meat pulp to 5, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 600 IU. Limited hydrolysis at 40°C for 2 hours. Heat the hydrolyzate to 90°C and keep it for 15 minutes to kill the enzyme activity.

[0023] (4) Centrifugal filtration and ultrafiltration: use plate and frame filter or centrifuge to coarsely filter the enzymatic hydrolyzate, and then filter with an ultrafiltration membrane with a membrane pore size of 0.2 μm to obtain an ultrafiltration hydrolyzate.

...

Embodiment 2

[0027] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0028] (2) Pretreatment: After the raw materials are cleaned, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 3, that is, 1 part by weight of raw materials is added to 3 parts by weight of water, and ground into a meat slurry.

[0029] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to 6, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 1500 IU. Limited hydrolysis at 50°C for 3 hours. Heat the hydrolyzate to 95°C and keep it for 15 minutes to kill the enzyme activity.

[0030] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or a centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size of 0.35 μm to obtain an ultrafiltration hy...

Embodiment 3

[0034] (1) Raw materials: fresh low-value sea fish or processed skin, bone, viscera and other leftovers.

[0035] (2) Pretreatment: After the raw materials are washed, they are pulverized with a pulverizer, and water is added in a ratio of 1 to 4, that is, 1 part by weight of raw materials is added to 4 parts by weight of water, and ground into a meat slurry.

[0036] (3) Compound enzyme hydrolysis: adjust the pH of the meat slurry to 7, add papain (solid powder, 400,000 IU) and flavor enzyme (liquid, 2 million IU) in a ratio of 1 to 1 of activity, and control the enzyme amount to 2400 IU, Limited hydrolysis at 60°C for 4 hours. Heat the hydrolyzate to 100°C and keep it for 15 minutes to kill the enzyme activity.

[0037] (4) Centrifugal filtration and ultrafiltration: use a plate and frame filter or a centrifuge to roughly filter the enzymatic hydrolyzate, and then filter it with an ultrafiltration membrane with a membrane pore size of 0.5 μm to obtain an ultrafiltration hyd...

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