A production process of fish protein peptide

Abstract

The present invention relates to the technical field of fish protein peptide production, specifically a production process of fish protein peptide, and the production process comprises the following steps: S1, frozen fish meat is put into a pulverizer for crushing and grinding, and water is added to form a slurry; S2, the slurry is subjected to three enzymolysis, and an electric field is applied to the slurry during the three enzymolysis; S3, modified activated carbon powder is added to the enzymolysis solution obtained in step S2 to obtain a mixed slurry, and the same electric field as in step S3 is applied simultaneously; S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment, the enzyme inactivation temperature is 80-100 DEG C, the enzyme inactivation time is 15-25min, and after the enzyme inactivation, the mixed slurry is subjected to ultrafiltration, nanofiltration, and concentrated drying to obtain fish protein peptide. Enzymolysis efficiency is high in the present invention, and the efficiency of activated carbon decolorization and removal of odor after enzymolysis is higher.

Description

Technical Field

[0001] The invention relates to the technical field of fish protein peptide production, in particular to a production process of fish protein peptide. Background Art

[0002] Aquatic products are an important part of human food, and fish is a basic source of protein and nutrition for people. People can directly consume fish products to utilize the high-quality protein in them, but fish products contain large molecular proteins, and some large molecular proteins are not convenient for humans to absorb directly. Therefore, in order to solve this problem, people use modern science and technology to turn fish products into small molecular substances suitable for direct absorption by adults, among which enzymatic hydrolysis is the most commonly used technical means.

[0003] Fish products are often composed of multiple parts, including fish meat, fish skin, fish head, fish bones, etc., which can be enzymatically hydrolyzed into different proteins suitable for humans. Fish meat accounts for a large part of fish products, and the enzymatic hydrolysis technology of fish meat is also the most studied. Modern fish meat enzymatic hydrolysis processes generally adopt a more direct enzymatic hydrolysis method (including acidic, neutral and alkaline protease hydrolysis), the efficiency of enzymatic hydrolysis is not high enough, and products with a high degree of hydrolysis cannot be obtained in a short time. In addition, pigments and odors are often produced during the enzymatic hydrolysis process, which requires activated carbon treatment, and there is also a problem that the efficiency of activated carbon decolorization is not high enough. To this end, in response to the problems raised in the above background technology, a technical personnel in this field proposes a production process for fish protein peptides. Summary of the invention

[0004] The purpose of the present invention is to provide a production process of fish protein peptides to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A production process of fish protein peptides, the production process comprising the following steps:

[0007] S1, putting the frozen fish meat into a grinder, grinding the ground fish meat, and adding water to the ground fish meat to form a slurry;

[0008] S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 8-9, adding trypsin to hydrolyze for 0.5-1.5h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 6.5-7 after the first enzymolysis, adding Bacillus subtilis neutral protease to hydrolyze for 0.5-1h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 3-4 after the second enzymolysis, adding pepsin to hydrolyze for 1-2h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field to the slurry during the three enzymolysis processes;

[0009] S3, adding modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying the same electric field as in step S2, the modified activated carbon powder treating the enzymatic hydrolyzate for 0.5-1h;

[0010] S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment at a temperature of 80-100° C. for a time of 15-25 min. After enzyme inactivation, the mixed slurry is subjected to ultrafiltration, and then to nanofiltration. The nanofiltered liquid is concentrated and dried to obtain fish protein peptides.

[0011] Furthermore, in step S1, the mass ratio between the fish meat and water is 1:(10-30).

[0012] Furthermore, the mass ratio of trypsin in step S2 to the fish meat in step S1 is 1:(200-400), the mass ratio of Bacillus subtilis neutral protease in step S2 to the fish meat in step S1 is 1:(100-200), and the mass ratio of pepsin in Bacillus subtilis in step S2 to the fish meat in step S1 is 1:(200-300).

[0013] Furthermore, the electric field strength in step S3 and step S4 is 2-6 kV / cm, and the mass ratio between the modified activated carbon powder in step S3 and the fish meat in step S1 is 1:(8-20).

[0014] Furthermore, in step S4, the molecular weight of the nanofiltration cutoff is 150 Da, and the water inlet pressure is 0.4 MPa.

[0015] Furthermore, the modified activated carbon powder in step S3 is prepared by the following method:

[0016] S101, dispersing activated carbon powder into a silver nitrate solution and soaking for 2-5 hours, filtering and washing with deionized water to obtain pretreated activated carbon powder;

[0017] S102, immersing the pretreated activated carbon powder obtained in step S101 into a sodium borohydride solution for reaction for 1-2 hours, filtering and washing with deionized water, and vacuum drying the product at 60-80° C. to obtain modified activated carbon powder.

[0018] Furthermore, in step S101, the concentration of the silver nitrate solution is 0.05-0.2 mol / L, the mass ratio of the activated carbon powder to the silver nitrate solution is 1:(100-200), and the particle size of the activated carbon powder is 20-50 mesh.

[0019] Furthermore, the concentration of the sodium borohydride solution in step S102 is 0.01-0.1 mol / L, and the mass ratio between the activated carbon powder in step S101 and the sodium borohydride solution in step S102 is 1:(100-200).

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. The present invention applies an electric field to the slurry during the three enzymatic hydrolysis processes. The application of the electric field can physically destroy muscle fibers, weaken the structure of connective tissue and protein, and enable the protease to complete the enzymatic hydrolysis of fish meat in a shorter time with a higher degree of hydrolysis;

[0022] 2. The activated carbon loaded with silver in the present invention has its electrophoretic ability enhanced by the influence of the electric field, wherein the migration of pigment proteins, bacteria and ions is also affected by the electric field, which effectively increases the contact frequency of the modified activated carbon powder with them, thereby accelerating the decolorization and odor removal. The loaded silver can also release a certain amount of silver ions, which has a better bactericidal effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The process flow chart of preparing fish protein peptides in the present invention;

[0024] Figure 2 The present invention is a process flow chart for preparing modified activated carbon powder. DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] See also Figure 1 to Figure 2 , the present invention provides:

[0027] Example 1

[0028] A production process of fish protein peptides, the production process comprising the following steps:

[0029] S1. Put 28 g of frozen fish meat into a grinder, grind the ground fish meat, and add 550 g of water to the ground fish meat to form a slurry;

[0030] S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 8.5, adding 0.09g of trypsin to hydrolyze for 0.8h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 7 after the first enzymolysis, adding 0.18g of Bacillus subtilis neutral protease to hydrolyze for 0.6h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 3.5 after the second enzymolysis, adding 0.11g of pepsin to hydrolyze for 1.2h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field with a strength of 3kV / cm to the slurry during the three enzymolysis processes;

[0031] S3, adding 2.1 g of modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying an electric field with an intensity of 3 kV / cm, and the treatment time of the modified activated carbon powder on the enzymatic hydrolyzate is 0.6 h;

[0032] S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment at a temperature of 90° C. for 18 min. After enzyme inactivation, the mixed slurry is subjected to ultrafiltration, and then to nanofiltration, the molecular weight of the nanofiltration cutoff is 150 Da, the water inlet pressure is 0.4 MPa, and the nanofiltered liquid is concentrated and dried to obtain fish protein peptides.

[0033] The modified activated carbon powder is prepared by the following method:

[0034] S101, dispersing 3 g of activated carbon powder with a particle size of 40 mesh into 400 g of a silver nitrate solution with a concentration of 0.1 mol / L and soaking for 4 hours, filtering and washing with deionized water to obtain pretreated activated carbon powder;

[0035] S102, immersing the pretreated activated carbon powder obtained in step S101 into 400 g of a 0.05 mol / L sodium borohydride solution for reaction for 1.2 h, filtering and washing with deionized water, and vacuum drying the product at 75° C. to obtain a modified activated carbon powder.

[0036] Example 2

[0037] A production process of fish protein peptides, the production process comprising the following steps:

[0038] S1. Put 45 g of frozen fish meat into a grinder, grind the ground fish meat, and add 450 g of water to the ground fish meat to form a slurry;

[0039] S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 8, adding 0.11g of trypsin to hydrolyze for 0.5h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 6.5 after the first enzymolysis, adding 0.22g of Bacillus subtilis neutral protease to hydrolyze for 0.5h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 3 after the second enzymolysis, adding 0.15g of pepsin to hydrolyze for 1h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field with a strength of 2kV / cm to the slurry during the three enzymolysis processes;

[0040] S3, adding 2.25g of modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying an electric field with an intensity of 2kV / cm, and the treatment time of the modified activated carbon powder on the enzymatic hydrolyzate is 0.5h;

[0041] S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment, the enzyme inactivation temperature is 80°C, the enzyme inactivation time is 15min, and after the enzyme inactivation, the mixed slurry is subjected to ultrafiltration, and then nanofiltration is performed, the molecular weight retained by the nanofiltration is 150Da, the water inlet pressure is 0.4MPa, and the nanofiltered liquid is concentrated and dried to obtain fish protein peptides.

[0042] The modified activated carbon powder is prepared by the following method:

[0043] S101, dispersing 3 g of activated carbon powder with a particle size of 20 mesh into 300 g of a silver nitrate solution with a concentration of 0.05 mol / L and soaking for 2 h, filtering and washing with deionized water to obtain a pretreated activated carbon powder;

[0044] S102, immersing the pretreated activated carbon powder obtained in step S101 into 100 g of a 0.01 mol / L sodium borohydride solution for reaction for 1 hour, filtering and washing with deionized water, and vacuum drying the product at 60° C. to obtain a modified activated carbon powder.

[0045] Example 3

[0046] A production process of fish protein peptides, the production process comprising the following steps:

[0047] S1, put 40g of frozen fish meat into a grinder, grind the ground fish meat, and add 1200g of water to the ground fish meat to form a slurry; the mass ratio between the fish meat and water in step S1 is 1: (10-30)

[0048] S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 9, adding 0.2g of trypsin to hydrolyze for 1.5h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 7 after the first enzymolysis, adding 0.4g of Bacillus subtilis neutral protease to hydrolyze for 1h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 4 after the second enzymolysis, adding 0.2g of pepsin to hydrolyze for 2h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field with a strength of 6kV / cm to the slurry during the three enzymolysis processes;

[0049] S3, adding 5 g of modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying an electric field with an intensity of 6 kV / cm, and the modified activated carbon powder treats the enzymatic hydrolyzate for 1 hour;

[0050] S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment, the enzyme inactivation temperature is 100° C., the enzyme inactivation time is 25 min, and after the enzyme inactivation, the mixed slurry is ultrafiltered, and then nanofiltration is performed, the molecular weight of the nanofiltration retention is 150 Da, the water inlet pressure is 0.4 MPa, and the nanofiltered liquid is concentrated and dried to obtain fish protein peptides.

[0051] The modified activated carbon powder is prepared by the following method:

[0052] S101, dispersing 6 g of activated carbon powder with a particle size of 50 mesh into 1200 g of a silver nitrate solution with a concentration of 0.2 mol / L and soaking for 5 hours, filtering and washing with deionized water to obtain pretreated activated carbon powder;

[0053] S102, immersing the pretreated activated carbon powder obtained in step S101 into 1200 g of 0.1 mol / L sodium borohydride solution for reaction for 2 hours, filtering and washing with deionized water, and vacuum drying the product at 60° C. to obtain modified activated carbon powder.

[0054] Example 4

[0055] A production process of fish protein peptides, the production process comprising the following steps:

[0056] S1, putting 36g of frozen fish meat into a grinder, grinding the ground fish meat, and adding 700g of water to the ground fish meat to form a slurry;

[0057] S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 8, adding 0.12g of trypsin to hydrolyze for 1.1h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 6.5 after the first enzymolysis, adding 0.24g of Bacillus subtilis neutral protease to hydrolyze for 0.8h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 4 after the second enzymolysis, adding 0.3g of pepsin to hydrolyze for 1.4h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field with a strength of 5kV / cm to the slurry during the three enzymolysis processes;

[0058] S3, adding 2.8 g of modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying an electric field with an intensity of 5 kV / cm, and the modified activated carbon powder is used to treat the enzymatic hydrolyzate for 0.8 h;

[0059] S4, the mixed slurry obtained in step S3 is subjected to enzyme inactivation treatment at a temperature of 90° C. for 25 min. After enzyme inactivation, the mixed slurry is subjected to ultrafiltration, and then to nanofiltration, the molecular weight of the nanofiltration cutoff is 150 Da, the water inlet pressure is 0.4 MPa, and the nanofiltered liquid is concentrated and dried to obtain fish protein peptides.

[0060] The modified activated carbon powder is prepared by the following method:

[0061] S101, dispersing 4 g of activated carbon powder with a particle size of 40 mesh into 650 g of a silver nitrate solution with a concentration of 0.15 mol / L and soaking for 3 hours, filtering and washing with deionized water to obtain pretreated activated carbon powder;

[0062] S102, immersing the pretreated activated carbon powder obtained in step S101 into 500 g of a 0.1 mol / L sodium borohydride solution for reaction for 1.5 h, filtering and washing with deionized water, and vacuum drying the product at 70° C. to obtain a modified activated carbon powder.

[0063] The frozen fish meat of the present invention can be prepared by the following method:

[0064] The fish raw material is soaked in clean water, washed and blood is removed, and fish scales, fish skin, fish bones, fish head and other parts are removed to obtain fish meat;

[0065] The fish meat pretreated in step S1 is placed in a -30°C freezer for 24 hours to obtain frozen fish meat.

[0066] Comparative Example 1

[0067] The difference between Comparative Example 1 and Example 1 is that step S3 is omitted, thereby eliminating the addition of the electric field, and the remaining steps are exactly the same as those of Example 1.

[0068] Comparative Example 2

[0069] The difference between Comparative Example 2 and Example 1 is that step S4 is omitted, thereby eliminating the addition of the electric field, and the remaining steps are exactly the same as those of Example 1.

[0070] Comparative Example 3

[0071] The difference between Comparative Example 3 and Example 1 is that step S4 is changed by replacing the added modified activated carbon powder with ordinary activated carbon powder without silver loading, and the remaining steps are exactly the same as those of Example 1.

[0072] The OPA method was used to measure the degree of hydrolysis after three enzymatic hydrolysis in step S3 in Examples 1-4 and Comparative Example 1. The results are shown in the following table:

[0073] Table 1: Determination of the degree of hydrolysis of step S3 in Examples 1-4 and Comparative Example 1

[0074]

[0075] It can be seen from the data of Example 1 and Comparative Example 1 in Table 1 above that after adding the electric field, the hydrolysis degree of fish protein is improved, proving that the electric field can promote the hydrolysis process;

[0076] The enzymatic hydrolysates produced in Examples 1-4 and Comparative Examples 2-3 were subjected to an absorbance test to detect their decolorization rates. The specific method was to determine the absorbance value of the enzymatic hydrolysates of Examples 1-4 and Comparative Examples 2-3 (the liquid after three enzymatic hydrolysis in step S2) at 360 nm as OD1, and to determine the absorbance of the enzymatic hydrolysate obtained after decolorization (the liquid after treatment with the modified activated carbon powder in step S3) at 360 nm as OD2, wherein the decolorization rate was decolorization rate = (1-OD2 / OD1) × 100%, and the test results were shown in Table 2 below:

[0077] Table 2: Decolorization rate measurement table of Examples 1-4 and Comparative Examples 2-3

[0078]

[0079] It can be seen from the data of Example 1 and Comparative Examples 2-3 in Table 2 above that after adding the electric field in the present invention, the adsorption capacity of the activated carbon for the pigment can be improved by applying the electric field and loading the activated carbon with silver ions.

[0080] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process of fish protein peptide, characterized in that: The production process includes the following steps: S1, putting the frozen fish meat into a grinder, grinding the ground fish meat, and adding water to the ground fish meat to form a slurry; S2, adding sodium hydroxide to the slurry obtained in step S1 to adjust the pH to 8-9, adding trypsin to hydrolyze for 0.5-1.5h to complete the first enzymolysis, adding hydrochloric acid to adjust the pH to 6.5-7 after the first enzymolysis, adding Bacillus subtilis neutral protease to hydrolyze for 0.5-1h to complete the second enzymolysis, and continuing to add hydrochloric acid to adjust the pH to 3-4 after the second enzymolysis, adding pepsin to hydrolyze for 1-2h to complete the third enzymolysis, and obtaining an enzymolysis solution after three enzymolysis, and applying an electric field to the slurry during the three enzymolysis processes; S3, adding modified activated carbon powder to the enzymatic hydrolyzate obtained in step S2 to obtain a mixed slurry, and applying the same electric field as in step S2, the modified activated carbon powder treating the enzymatic hydrolyzate for 0.5-1h; S4, performing enzyme inactivation treatment on the mixed slurry obtained in step S3, the enzyme inactivation temperature is 80-100° C., the enzyme inactivation time is 15-25 min, and after the enzyme inactivation, the mixed slurry is ultrafiltered, and after the ultrafiltration, nanofiltration is performed, and the nanofiltered liquid is concentrated and dried to obtain fish protein peptides; The electric field strength in step S3 and step S4 is 2-6 kV / cm, and the mass ratio between the modified activated carbon powder in step S3 and the fish meat in step S1 is 1:(8-20); The modified activated carbon powder in step S3 is prepared by the following method: S101, dispersing activated carbon powder into a silver nitrate solution and soaking for 2-5 hours, filtering and washing with deionized water to obtain pretreated activated carbon powder; S102, immersing the pretreated activated carbon powder obtained in step S101 into a sodium borohydride solution for reaction for 1-2 hours, filtering and washing with deionized water, and vacuum drying the product at 60-80° C. to obtain modified activated carbon powder; The concentration of the silver nitrate solution in step S101 is 0.05-0.2 mol / L, the mass ratio of the activated carbon powder to the silver nitrate solution is 1:(100-200), and the particle size of the activated carbon powder is 20-50 mesh; The concentration of the sodium borohydride solution in step S102 is 0.01-0.1 mol / L, and the mass ratio between the activated carbon powder in step S101 and the sodium borohydride solution in step S102 is 1:(100-200).

2. The production process of a fish protein peptide according to claim 1, characterized in that: The mass ratio of fish meat to water in step S1 is 1:(10-30).

3. The production process of a fish protein peptide according to claim 1, characterized in that: The mass ratio of trypsin in step S2 to the fish meat in step S1 is 1:(200-400), the mass ratio of Bacillus subtilis neutral protease in step S2 to the fish meat in step S1 is 1:(100-200), and the mass ratio of pepsin in Bacillus subtilis in step S2 to the fish meat in step S1 is 1:(200-300).

4. The production process of a fish protein peptide according to claim 1, characterized in that: The molecular weight of the nanofiltration cutoff in step S4 is 150 Da, and the water inlet pressure is 0.4 MPa.

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