A method for preparing fish protein from fish processing waste

Abstract

The invention relates to a method for preparing fish protein from fish processing waste. The method of the invention comprises the following steps: pretreatment, enzymatic hydrolysis, acid hydrolysis and posttreatment. Wherein, the protease used in the acid hydrolysis step is a composite enzyme of papain and trypsin. The preparation method of the invention has mild reaction conditions, few side reactions, does not destroy amino acids, and requires simple experimental equipment, is environmentally friendly and safe in operation, and can further effectively utilize fish resources.

Description

technical field

[0001] The invention relates to the field of fish processing, in particular to a method for preparing fish protein from fish processing waste. Background technique

[0002] A large amount of waste (including fish head, fish skin, fish fin, fish tail, fish bone and its residual fish meat) will be produced in the process of fish processing, and its weight accounts for about 40%-55% of the raw fish. These wastes are rich in protein, fat and minerals. If they are not utilized, it will cause a great waste of resources. The comprehensive utilization of these raw materials will open up new ways for the utilization of fish resources in our country. my country's protein resources are relatively scarce, and it is very necessary to vigorously develop and rationally utilize protein resources. Fish protein has the advantages of rich nutrition, good water solubility, and easy digestion and absorption. It can be used as amino acid fortified food base, milk powder substitu...

Examples

Embodiment 1

[0019] After the grass carp (purchased in the market) is de-fleshed, take a total of 400 grams of fish fins, fish heads and fish tails, wash them, put them in a large beaker, heat them in a water bath to 95°C, and keep them for 2 hours.

[0020] After the above heating, cool to 60°C, add 8.6g of papain and 6.4g of trypsin, adjust the pH value to 7.5 with NaOH, and enzymolyze at 55°C for 7 hours to obtain an enzymolysis solution. Cool to room temperature, centrifuge with a centrifuge (Avanti-30, Beckman, USA) to remove residue, add hydrochloric acid to pH 4, and acid hydrolyze at 100°C for 16 hours.

[0021] Add 50 grams of activated carbon for decolorization for 5 hours, filter the filtrate with a glass funnel and filter paper, adjust the pH value to 5 with hydrochloric acid, and obtain a fish protease solution.

Embodiment 2

[0023] Carp silver carp (purchased in the market) take 150 grams of viscera after meat removal, wash and mash, place in a large beaker, heat to 100°C in a water bath, and keep for 1 hour.

[0024] After the above heating, cool to 60°C, add 10.7g of papain and 4.3g of trypsin, adjust the pH value to 7.5 with NaOH, and enzymolyze at 55°C for 6 hours to obtain an enzymatic hydrolysis solution. Cool to room temperature, centrifuge with a centrifuge (Avanti-30, Beckman, USA) to remove residue, add hydrochloric acid to pH 4, and acid hydrolyze at 105°C for 16 hours.

[0025] Add 50 grams of activated carbon for decolorization for 5 hours, filter the filtrate with a glass funnel and filter paper, adjust the pH value to 5 with hydrochloric acid, and obtain a fish protease solution.

[0026] The fish protein obtained by double enzyme hydrolysis of the present invention is subjected to amino acid analysis, and the free amino acid content of HAP (hydrolyzed protein product) is determined...

technical field

[0001] The invention relates to the field of fish processing, in particular to a method for preparing fish protein from fish processing waste. Background technique

[0002] A large amount of waste (including fish head, fish skin, fish fin, fish tail, fish bone and its residual fish meat) will be produced in the process of fish processing, and its weight accounts for about 40%-55% of the raw fish. These wastes are rich in protein, fat and minerals. If they are not utilized, it will cause a great waste of resources. The comprehensive utilization of these raw materials will open up new ways for the utilization of fish resources in our country. my country's protein resources are relatively scarce, and it is very necessary to vigorously develop and rationally utilize protein resources. Fish protein has the advantages of rich nutrition, good water solubility, and easy digestion and absorption. It can be used as amino acid fortified food base, milk powder substitu...

Examples

Embodiment 1

[0019] After the grass carp (purchased in the market) is de-fleshed, take a total of 400 grams of fish fins, fish heads and fish tails, wash them, put them in a large beaker, heat them in a water bath to 95°C, and keep them for 2 hours.

[0020] After the above heating, cool to 60°C, add 8.6g of papain and 6.4g of trypsin, adjust the pH value to 7.5 with NaOH, and enzymolyze at 55°C for 7 hours to obtain an enzymolysis solution. Cool to room temperature, centrifuge with a centrifuge (Avanti-30, Beckman, USA) to remove residue, add hydrochloric acid to pH 4, and acid hydrolyze at 100°C for 16 hours.

[0021] Add 50 grams of activated carbon for decolorization for 5 hours, filter the filtrate with a glass funnel and filter paper, adjust the pH value to 5 with hydrochloric acid, and obtain a fish protease solution.

Embodiment 2

[0023] Carp silver carp (purchased in the market) take 150 grams of viscera after meat removal, wash and mash, place in a large beaker, heat to 100°C in a water bath, and keep for 1 hour.

[0024] After the above heating, cool to 60°C, add 10.7g of papain and 4.3g of trypsin, adjust the pH value to 7.5 with NaOH, and enzymolyze at 55°C for 6 hours to obtain an enzymatic hydrolysis solution. Cool to room temperature, centrifuge with a centrifuge (Avanti-30, Beckman, USA) to remove residue, add hydrochloric acid to pH 4, and acid hydrolyze at 105°C for 16 hours.

[0025] Add 50 grams of activated carbon for decolorization for 5 hours, filter the filtrate with a glass funnel and filter paper, adjust the pH value to 5 with hydrochloric acid, and obtain a fish protease solution.

[0026] The fish protein obtained by double enzyme hydrolysis of the present invention is subjected to amino acid analysis, and the free amino acid content of HAP (hydrolyzed protein product) is determined...