A high-efficiency amino acid peptide prepared from hydrolyzed fish protein and its preparation method

Abstract

This invention provides a highly efficient amino acid peptide prepared from hydrolyzed fish protein and its preparation method, belonging to the field of food protein and food protein processing technology. This application addresses the issues of fishy odor, color, and peptide aggregation at the molecular level through the synergistic effect of amine-capturing nano-ligand microspheres, tannic acid-chitosan complexes, and sodium alginate / chitosan oligosaccharide composite powder. The amine-capturing nano-ligand microspheres utilize the cross-linking of chitosan and sodium tripolyphosphate to form a porous structure, and enhance stability and selective adsorption capacity through genipin, efficiently removing fishy odor molecules such as trimethylamine oxide. The tannic acid-chitosan complex selectively removes heme and oxidative pigment molecules through coordination complexation and electrostatic interactions, significantly improving the color of the hydrolysate. The sodium alginate and chitosan oligosaccharide composite system inhibits peptide aggregation and improves transparency through electrostatic repulsion, hydrogen bonding, and supramolecular networks, producing a fishy, ​​colorless, transparent, and stable highly efficient amino acid peptide product.

Description

Technical Field

[0001] This invention belongs to the field of food protein and food protein processing technology, and relates to a highly efficient amino acid peptide prepared from hydrolyzed fish protein and its preparation method. Background Technology

[0002] In today's food industry, hydrolyzed fish protein products are widely used as an important functional ingredient in transparent beverages and special medical foods. However, preparing hydrolyzed fish protein products with no obvious fishy smell, a light and transparent color, and good stability still faces many challenges.

[0003] First, trimethylamine oxide and other nitrogen-containing compounds naturally present in fish tissues decompose during hydrolysis and storage, generating volatile amines with a fishy odor. This not only affects the taste of the product but also limits its application in beverages. Traditional methods for removing fishy odor, such as heating or activated carbon adsorption, often fail to completely eliminate the fishy smell and may also result in the loss of significant amounts of nutrients.

[0004] Secondly, heme and other pigment products in fish muscle can darken in color during hydrolysis or storage, resulting in a dark or yellowish-brown color unsuitable for transparent beverages. This reduces the market acceptance of hydrolyzed fish protein products. While common decolorizing agents can remove these pigments, they often cause oxidative damage or peptide loss.

[0005] Finally, fish proteins or small peptides are prone to aggregation and precipitation during hydrolysis or storage, producing turbidity or flocculent matter. This not only affects the appearance and stability of the product but may also reduce its functionality. Therefore, effectively inhibiting protein / peptide aggregation is another major challenge in preparing high-quality hydrolyzed fish protein products. Summary of the Invention

[0006] To address the aforementioned problems, the present invention aims to provide a highly efficient amino acid peptide prepared from hydrolyzed fish protein and its preparation method. This application utilizes the synergistic effect of amine-capturing nano-ligand microspheres, a tannic acid-chitosan complex, and sodium alginate / chitosan oligosaccharide composite powder to solve the problems of fishy odor, color, and peptide aggregation at the molecular level. The amine-capturing nano-ligand microspheres utilize the cross-linking of chitosan and sodium tripolyphosphate to form a porous structure, and enhance stability and selective adsorption capacity through genipin, efficiently removing fishy odor molecules such as trimethylamine oxide. The tannic acid-chitosan complex selectively removes heme and oxidative pigment molecules through coordination complexation and electrostatic interactions, significantly improving the color of the hydrolysate. The sodium alginate and chitosan oligosaccharide composite system inhibits peptide aggregation and improves transparency through electrostatic repulsion, hydrogen bonding, and supramolecular networks. Ultimately, a fishy, ​​colorless, transparent, and stable highly efficient amino acid peptide product is successfully prepared.

[0007] To achieve this objective, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a method for preparing a high-efficiency amino acid peptide derived from hydrolyzed fish protein, the method comprising:

[0009] Fish meat, deboned and headless, is mixed with deionized water and minced to obtain fish meat paste. The paste is then heated and the pH adjusted to obtain a pretreated enzymatic hydrolysate. Neutral protease is added to obtain reaction solution A. The mixture is stirred while simultaneously adding amine-capturing nano-ligand microspheres to obtain reaction solution B. The mixture is then heated and held at a constant temperature before cooling to obtain reaction solution C. A tannic acid-chitosan complex is added and stirring continues. The mixture is centrifuged to obtain reaction solution D. Sodium alginate / chitosan oligosaccharide composite powder is added and dispersed evenly to obtain reaction solution E. The mixture is then centrifuged, vacuum concentrated, and freeze-dried to obtain a high-efficiency amino acid peptide prepared from hydrolyzed fish protein.

[0010] As a preferred technical solution of the present invention, the mass ratio of fish meat to deionized water is 1:(3-5), for example, it can be 1:3, 1:3.2, 1:3.4, 1:3.6, 1:3.8, 1:4, 1:4.2, 1:4.4, 1:4.6, 1:4.8 or 1:5, but it is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0011] In some alternative embodiments, the fish paste is heated to 45-50°C, for example, 45°C, 45.5°C, 46°C, 46.5°C, 47°C, 47.5°C, 48°C, 48.5°C, 49°C, 49.5°C, or 50°C, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0012] In some alternative embodiments, the pH of the fish paste is adjusted to 6.5-7.5 after heating, for example, it can be 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4 or 7.5, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0013] In some optional embodiments, the amount of neutral protease fed is 1%-2% of the mass of the pretreated enzymatic hydrolysate, for example, it can be 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0014] In some optional embodiments, the stirring speed of the reaction solution A is 100-150 rpm, for example, it can be 100 rpm, 105 rpm, 110 rpm, 115 rpm, 120 rpm, 125 rpm, 130 rpm, 135 rpm, 140 rpm, 145 rpm or 150 rpm, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0015] In some optional embodiments, the reaction time of the reaction solution A is 1-2 hours, for example, it can be 1 hour, 1.1 hours, 1.2 hours, 1.3 hours, 1.4 hours, 1.5 hours, 1.6 hours, 1.7 hours, 1.8 hours, 1.9 hours or 2 hours, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0016] In some optional embodiments, the amount of the amine-capturing nanoligand microspheres fed is 0.5%-1.0% of the mass of the pretreated enzymatic hydrolysate, for example, it can be 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95% or 1.0%, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0017] In some optional embodiments, the amine-capturing nano-ligand microspheres are added within 10-20 minutes after the start of the stirring reaction in the reaction solution A. For example, it can be 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes, or 20 minutes, but is not limited to the listed values. Other unlisted values ​​within this range are also applicable.

[0018] In some optional embodiments, the reaction solution B is heated to 80-90°C, for example, 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C or 90°C, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0019] In some optional embodiments, the reaction solution B is heated and held for 10-15 minutes, for example, 10 minutes, 10.5 minutes, 11 minutes, 11.5 minutes, 12 minutes, 12.5 minutes, 13 minutes, 13.5 minutes, 14 minutes, 14.5 minutes or 15 minutes, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0020] In some optional embodiments, the reaction solution B is kept at a constant temperature and then cooled to 40-50°C to obtain reaction solution C. For example, it can be 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C or 50°C, but is not limited to the listed values. Other unlisted values ​​within this range are also applicable.

[0021] In some optional embodiments, the amount of the tannic acid-chitosan complex fed is 0.4%-0.6% of the mass of the pretreated enzymatic hydrolysate, for example, it can be 0.4%, 0.42%, 0.44%, 0.46%, 0.48%, 0.50%, 0.52%, 0.54%, 0.56%, 0.58% or 0.6%, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0022] In some optional embodiments, after adding the tannic acid-chitosan complex to the reaction solution C, stirring is continued for 40-60 minutes, for example, 40 minutes, 42 minutes, 44 minutes, 46 minutes, 48 ​​minutes, 50 minutes, 52 minutes, 54 minutes, 56 minutes, 58 minutes or 60 minutes, but not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0023] In some optional embodiments, the amount of sodium alginate / chitosan oligosaccharide composite powder fed is 0.3%-0.5% of the mass of the pretreated enzymatic hydrolysate, for example, it can be 0.3%, 0.32%, 0.34%, 0.36%, 0.38%, 0.40%, 0.42%, 0.44%, 0.46%, 0.48% or 0.5%, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0024] The preparation method of the amine-capturing nanoligand microspheres is as follows:

[0025] Chitosan was added to glacial acetic acid solution to obtain chitosan dispersion; sodium tripolyphosphate solution and genipin dispersion were prepared separately. Chitosan dispersion was added dropwise to sodium tripolyphosphate solution and stirred continuously to obtain first mixture. Genipin dispersion was added dropwise and stirred continuously to obtain second mixture. After centrifugation, washing and drying, amine-capturing nano-ligand microspheres were obtained.

[0026] As a preferred technical solution of the present invention, the concentration of the glacial acetic acid solution is 0.5%-1%, for example, it can be 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95% or 1%, but is not limited to the listed values. Other unlisted values ​​within this range are also applicable.

[0027] In some optional embodiments, the chitosan dispersion has a mass fraction of 1wt.%-2wt.%, for example, it may be 1wt.%, 1.1wt.%, 1.2wt.%, 1.3wt.%, 1.4wt.%, 1.5wt.%, 1.6wt.%, 1.7wt.%, 1.8wt.%, 1.9wt.%, or 2wt.%, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0028] In some optional embodiments, the sodium tripolyphosphate solution has a mass fraction of 1wt.%-2wt.%, for example, it may be 1wt.%, 1.1wt.%, 1.2wt.%, 1.3wt.%, 1.4wt.%, 1.5wt.%, 1.6wt.%, 1.7wt.%, 1.8wt.%, 1.9wt.%, or 2wt.%, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0029] In some optional embodiments, the mass fraction of the genipin dispersion is 0.1 wt.%-0.2 wt.%, for example, it can be 0.1 wt.%, 0.11 wt.%, 0.12 wt.%, 0.13 wt.%, 0.14 wt.%, 0.15 wt.%, 0.16 wt.%, 0.17 wt.%, 0.18 wt.%, 0.19 wt.% or 0.2 wt.%, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0030] In some optional embodiments, the chitosan dispersion is dropped into the sodium tripolyphosphate solution at a temperature of 25-35°C, for example, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C or 35°C, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0031] In some optional embodiments, the mass ratio of chitosan to sodium tripolyphosphate in the first mixture is (5-8):1, for example, it can be 5:1, 5.3:1, 5.6:1, 5.9:1, 6.2:1, 6.5:1, 6.8:1, 7.1:1, 7.4:1, 7.7:1 or 8:1, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0032] In some optional embodiments, the stirring speed after the chitosan dispersion is dropped into the sodium tripolyphosphate solution is 200-400 rpm, for example, 200 rpm, 220 rpm, 240 rpm, 260 rpm, 280 rpm, 300 rpm, 320 rpm, 340 rpm, 360 rpm, 380 rpm or 400 rpm, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0033] In some alternative embodiments, the mass ratio of genipin to sodium tripolyphosphate in the second mixture is 1:(2-4), for example, it can be 1:2, 1:2.2, 1:2.4, 1:2.6, 1:2.8, 1:3, 1:3.2, 1:3.4, 1:3.6, 1:3.8 or 1:4, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0034] In some optional embodiments, genipin dispersion is added dropwise to the first mixture and stirring is continued for 2-3 hours, for example, 2 hours, 2.1 hours, 2.2 hours, 2.3 hours, 2.4 hours, 2.5 hours, 2.6 hours, 2.7 hours, 2.8 hours, 2.9 hours, or 3 hours, but not limited to the listed values. Other unlisted values ​​within this range are also applicable.

[0035] The preparation method of the tannic acid-chitosan complex is as follows:

[0036] A tannic acid dispersion was prepared, and the pH was adjusted to obtain a tannic acid solution. A chitosan dispersion was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, and the mixture was stirred to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex.

[0037] As a preferred embodiment of the present invention, the mass fraction of the tannic acid dispersion is 1wt.%-3wt.%, for example, it can be 1wt.%, 1.2wt.%, 1.4wt.%, 1.6wt.%, 1.8wt.%, 2wt.%, 2.2wt.%, 2.4wt.%, 2.6wt.%, 2.8wt.% or 3wt.%, but it is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0038] In some alternative embodiments, the tannic acid dispersion is adjusted to pH 5-6, for example, 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9 or 6, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0039] In some optional embodiments, the chitosan dispersion has a mass fraction of 1wt.%-2wt.%, for example, it may be 1wt.%, 1.1wt.%, 1.2wt.%, 1.3wt.%, 1.4wt.%, 1.5wt.%, 1.6wt.%, 1.7wt.%, 1.8wt.%, 1.9wt.%, or 2wt.%, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0040] In some optional embodiments, the mass ratio of tannic acid to chitosan is (0.8-1.2):1, for example, it can be 0.8:1, 0.84:1, 0.88:1, 0.92:1, 0.96:1, 1.0:1, 1.04:1, 1.08:1, 1.12:1, 1.16:1 or 1.2:1, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0041] In some optional embodiments, the tannic acid solution is added dropwise to the chitosan dispersion and stirred for 50-60 minutes, for example, 50 minutes, 51 minutes, 52 minutes, 53 minutes, 54 minutes, 55 minutes, 56 minutes, 57 minutes, 58 minutes, 59 minutes or 60 minutes, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0042] The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows:

[0043] Prepare a pre-sodium alginate solution and adjust the pH to obtain a sodium alginate solution; prepare a chitosan oligosaccharide solution; mix the sodium alginate solution and chitosan oligosaccharide solution to obtain a mixed reaction solution, stir the reaction, add calcium chloride solution and continue stirring until uniform to obtain a pretreated reaction solution, freeze-dry to obtain sodium alginate / chitosan oligosaccharide composite powder.

[0044] As a preferred embodiment of the present invention, the mass fraction of the pre-alginate solution is 2wt.%-3wt.%, for example, it can be 2wt.%, 2.1wt.%, 2.2wt.%, 2.3wt.%, 2.4wt.%, 2.5wt.%, 2.6wt.%, 2.7wt.%, 2.8wt.%, 2.9wt.% or 3wt.%, but it is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0045] In some alternative embodiments, the pH of the pre-alginate solution is adjusted to 6.5-7, for example, 6.5, 6.55, 6.6, 6.65, 6.7, 6.75, 6.8, 6.85, 6.9, 6.95 or 7, but is not limited to the listed values; other unlisted values ​​within this range are also applicable.

[0046] In some optional embodiments, the mass fraction of the chitosan oligosaccharide solution is 3wt.%-5wt.%, for example, it can be 3wt.%, 3.2wt.%, 3.4wt.%, 3.6wt.%, 3.8wt.%, 4wt.%, 4.2wt.%, 4.4wt.%, 4.6wt.%, 4.8wt.% or 5wt.%, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0047] In some optional embodiments, the volume ratio of the sodium alginate solution to the chitosan oligosaccharide solution is 6:4-8:2, for example, it can be 6:4, 6.2:3.8, 6.4:3.6, 6.6:3.4, 6.8:3.2, 7:3, 7.2:2.8, 7.4:2.6, 7.6:2.4, 7.8:2.2 or 8:2, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0048] In some optional embodiments, the stirring speed of the mixed reaction liquid is 50-100 rpm, for example, it can be 50 rpm, 55 rpm, 60 rpm, 65 rpm, 70 rpm, 75 rpm, 80 rpm, 85 rpm, 90 rpm, 95 rpm or 100 rpm, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0049] In some optional embodiments, the reaction time of the mixed reaction solution is 60-80 min, for example, 60 min, 62 min, 64 min, 66 min, 68 min, 70 min, 72 min, 74 min, 76 min, 78 min or 80 min, but is not limited to the listed values, and other unlisted values ​​within this range are also applicable.

[0050] In some optional embodiments, the mass fraction of calcium chloride is 0.01 wt.% to 0.05 wt.%, for example, it can be 0.01 wt.%, 0.014 wt.%, 0.018 wt.%, 0.022 wt.%, 0.026 wt.%, 0.03 wt.%, 0.034 wt.%, 0.038 wt.%, 0.042 wt.%, 0.046 wt.% or 0.05 wt.%, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0051] In some optional embodiments, the mass ratio of calcium chloride to sodium alginate is (0.1-0.2):1, for example, it can be 0.1:1, 0.11:1, 0.12:1, 0.13:1, 0.14:1, 0.15:1, 0.16:1, 0.17:1, 0.18:1, 0.19:1 or 0.2:1, but is not limited to the listed values, other unlisted values ​​within this range are also applicable.

[0052] Secondly, the present invention provides a highly efficient amino acid peptide prepared from hydrolyzed fish protein.

[0053] The application of fish protein products in functional beverages or transparent food ingredients is limited by problems such as incomplete removal of fishy odor, poor color, and turbidity caused by protein / peptide aggregation. The main sources of fishy odor are trimethylamine oxide, trimethylamine, ammonia, and other small amine molecules. These substances are highly volatile, imparting unpleasant smells to the product and severely affecting its taste. To address this issue, this experiment introduced amine-capturing nano-ligand microspheres. Chitosan, a natural polysaccharide, is rich in amino and hydroxyl groups in its molecular structure, enabling it to form stable chitosan microsphere structures through ionic cross-linking with sodium tripolyphosphate. The cross-linked chitosan microspheres exhibit a significantly increased specific surface area, providing abundant adsorption sites for small amine molecules. Furthermore, genipin, as a natural cross-linking agent, forms covalent bonds with the amino groups of chitosan through its ester groups. This not only further stabilizes the microsphere structure but also, through its unique molecular properties, forms a porous network on the microsphere surface, providing both hydrophobic and hydrophilic regions, thus enhancing the selective adsorption capacity of the microspheres for small amine molecules. In this system, the amino groups in chitosan microspheres can capture positively charged amine molecules such as trimethylamine through hydrogen bonding and electrostatic adsorption. At the same time, the porous structure of the microspheres further increases the physical adsorption sites for amine molecules. Through the dual mechanism of "physical adsorption + chemical complexation", efficient deodorization is achieved.

[0054] Pigment molecules such as heme, iron porphyrin, and polyphenol oxidation products in fish protein hydrolysate can cause color deepening, affecting the transparency and appearance of the product. To address this issue, this experiment introduced a tannic acid-chitosan complex, which selectively removes pigment molecules through coordination complexation, electrostatic interactions, and hydrogen bonding. The amino groups in chitosan have a certain coordination ability with the metal ions at the center of heme, reducing the solubility of heme through weak coordination bonds, making it easier to precipitate. Meanwhile, tannic acid, as a natural polyphenol, has phenolic hydroxyl groups that can coordinate with the iron ions of heme to form stable complexes. Furthermore, tannic acid molecules can also undergo π-π stacking interactions with browning products of oxidized polyphenols, combining with other pigment molecules and co-precipitating. Through hydrogen bonding between tannic acid and chitosan, a complex is formed, providing more functional groups to the system. The electrostatic interaction between the cationic properties of chitosan and the anionic properties of tannic acid further enhances the ability to capture pigment molecules. Ultimately, the resulting complex exhibits excellent sedimentation properties, making it easier to remove the bound pigment molecules by centrifugation, thereby improving the color of the hydrolysate.

[0055] Even after fish protein undergoes hydrolysis, some medium- to high-molecular-weight peptides may still aggregate due to hydrophobic interactions, electrostatic interactions, or pH changes, leading to turbidity or flocculent formation and affecting the product's transparency and stability. Therefore, this experiment utilized a composite system formed by sodium alginate and chitosan oligosaccharide to regulate the microenvironment surrounding peptide molecules, effectively inhibiting aggregation and dispersing peptide molecules through the formation of a stable supramolecular structure. Sodium alginate is an anionic polysaccharide; its carboxyl groups ionize under neutral conditions, providing electrostatic repulsion for peptide molecules and preventing mutual attraction. The hydrophilicity of the carboxyl groups further facilitates the formation of a hydration shell in aqueous solution, increasing the solubility of peptide molecules and thus reducing their aggregation risk. Chitosan oligosaccharide, through reversible hydrogen bonding with peptide molecules via its amino groups, simultaneously provides some hydrophobic interactions, regulating the conformation of peptide molecules. The low molecular weight of chitosan oligosaccharide allows it to distribute uniformly in solution, significantly slowing down the aggregation tendency of peptides. The composite of sodium alginate and chitosan oligosaccharide further forms a supramolecular network through electrostatic interactions, hydrogen bonding, and hydrophobic interactions. This network can encapsulate peptide molecules, reducing their free diffusion in solution, and simultaneously forming a physical barrier on the peptide molecule surface to prevent the aggregation of hydrophobic peptide segments. Furthermore, the introduction of calcium chloride enhances the gelation properties of sodium alginate, giving the composite powder greater stability. Through these synergistic effects, the turbidity problem of fish protein hydrolysate is ultimately solved.

[0056] This application utilizes the synergistic effect of amine-captured nano-ligand microspheres, tannic acid-chitosan complex, and sodium alginate / chitosan oligosaccharide composite powder to solve the problems of fishy odor, color, and peptide aggregation at the molecular level through multiple chemical mechanisms. It successfully optimizes the performance of fish protein hydrolysate and prepares a fishy, ​​colorless, transparent, and stable high-efficiency amino acid peptide product.

[0057] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0058] The application of fish protein products in functional beverages is limited by the fishy odor, which is mainly caused by small amine molecules such as trimethylamine oxide. To address this, this application employs amine-capturing nano-ligand microspheres, forming a porous structure through cross-linking of chitosan and sodium tripolyphosphate. Genipin is used to enhance its stability and selective adsorption capacity, efficiently removing small amine molecules through hydrogen bonding and electrostatic interactions, thereby solving the fishy odor problem.

[0059] Pigment molecules such as heme and polyphenol oxidation products in fish protein hydrolysate can cause color deepening and affect transparency. To address this issue, this application introduces a tannic acid-chitosan complex. Through the coordination of chitosan amino groups with the metal ions at the center of the pigment molecules, and the complexation of tannic acid phenolic hydroxyl groups with iron ions, selective removal of pigment molecules is achieved. Simultaneously, the hydrogen bonds and electrostatic interactions between tannic acid and chitosan enhance the capture capacity, and the sedimentation properties of the complex improve the pigment separation efficiency, thereby effectively improving the color of the hydrolysate.

[0060] High-molecular-weight peptides in fish protein hydrolysates are prone to aggregation due to hydrophobic interactions, electrostatic interactions, or pH changes, leading to turbidity or flocculent formation and affecting transparency and stability. To address this, this application introduces a sodium alginate and chitosan oligosaccharide composite system. The ionized carboxyl groups of sodium alginate provide electrostatic repulsion, while the amino groups of chitosan oligosaccharide form hydrogen bonds and hydrophobic interactions, jointly constructing a stable supramolecular network that encapsulates and disperses peptide molecules, preventing aggregation. Simultaneously, calcium chloride enhances the gelling properties of sodium alginate, further improving the stability of the composite powder, thus effectively solving the turbidity problem of the hydrolysate.

[0061] This application utilizes the synergistic effect of amine-captured nano-ligand microspheres, tannic acid-chitosan complex, and sodium alginate / chitosan oligosaccharide composite powder to solve the problems of fishy odor, color, and peptide aggregation at the molecular level through multiple chemical mechanisms. It successfully optimizes the performance of fish protein hydrolysate and prepares a fishy, ​​colorless, transparent, and stable high-efficiency amino acid peptide product. Detailed Implementation

[0062] The technical solution of the present invention will be described in detail below with reference to specific embodiments. The embodiments described herein are specific implementations of the present invention and are used to illustrate the concept of the present invention; these descriptions are explanatory and exemplary and should not be construed as limiting the implementation of the present invention or the scope of protection of the present invention. In addition to the embodiments described herein, those skilled in the art can also adopt other obvious technical solutions based on the content disclosed in the claims and the specification of this application. These technical solutions include technical solutions that employ any obvious substitutions and modifications made to the embodiments described herein.

[0063] The chemical reagents used in the embodiments and comparative examples of this invention are all commercially available products and have not undergone further purification or processing.

[0064] Example 1

[0065] This embodiment provides a high-efficiency amino acid peptide prepared from hydrolyzed fish protein and its preparation method. The specific preparation method of the high-efficiency amino acid peptide prepared from hydrolyzed fish protein includes the following steps:

[0066] Fish meat, deboned and headless, was mixed with deionized water at a mass ratio of 1:4 and minced to obtain fish meat paste. The paste was heated to 48°C and the pH was adjusted to 6.5 to obtain a pretreated enzymatic hydrolysate. Neutral protease (1.8% of the mass of the pretreated enzymatic hydrolysate) was added to obtain reaction solution A. The mixture was stirred at 100 rpm for 1 hour to obtain reaction solution B. Within 10 minutes of the start of stirring in reaction solution A, amine-capturing nano-ligand microspheres (0.8% of the mass of the pretreated enzymatic hydrolysate) were added. The mixture was then heated to 88°C and held for 12 minutes before cooling to 47°C to obtain reaction solution C. Tannic acid-chitosan complex (0.5% of the mass of the pretreated enzymatic hydrolysate) was added and stirring continued for 40 minutes. The mixture was centrifuged to obtain reaction solution D. Sodium alginate / chitosan oligosaccharide complex powder (0.4% of the mass of the pretreated enzymatic hydrolysate) was added and dispersed evenly to obtain reaction solution E. The mixture was centrifuged, vacuum concentrated, and freeze-dried to obtain a high-efficiency amino acid peptide prepared from hydrolyzed fish protein.

[0067] The preparation method of the amine-capturing nanoligand microspheres is as follows:

[0068] Chitosan was added to a 0.7% glacial acetic acid solution to obtain a chitosan dispersion with a mass fraction of 1.5 wt.%. A sodium tripolyphosphate solution with a mass fraction of 1.8 wt.% and a genipin dispersion with a mass fraction of 0.15 wt.% were prepared separately. The chitosan dispersion was added dropwise to the sodium tripolyphosphate solution at 33°C, wherein the mass ratio of chitosan to sodium tripolyphosphate was 7:1. The mixture was stirred continuously at 300 rpm to obtain a first mixture. The genipin dispersion was added dropwise and the mixture was stirred for 2 hours to obtain a second mixture, wherein the mass ratio of genipin to sodium tripolyphosphate was 1:3. The mixture was centrifuged, washed, and dried to obtain amine-capturing nano-ligand microspheres.

[0069] The preparation method of the tannic acid-chitosan complex is as follows:

[0070] A tannic acid dispersion with a mass fraction of 2.4 wt.% was prepared, and the pH was adjusted to 5 to obtain a tannic acid solution. A chitosan dispersion with a mass fraction of 1.8 wt.% was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, wherein the mass ratio of tannic acid to chitosan was 1:1. The mixture was stirred for 50 min to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex.

[0071] The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows:

[0072] A 2.7 wt.% sodium alginate solution was prepared, and the pH was adjusted to 6.5 to obtain a sodium alginate solution. A 4 wt.% chitosan oligosaccharide solution was prepared. The sodium alginate solution and the chitosan oligosaccharide solution were mixed at a volume ratio of 7:3 to obtain a mixed reaction solution. The mixture was stirred at 70 rpm for 70 min. A 0.04 wt.% calcium chloride solution was added, wherein the mass ratio of calcium chloride to sodium alginate was 0.15:1. The mixture was stirred until homogeneous to obtain a pretreated reaction solution. The solution was freeze-dried to obtain sodium alginate / chitosan oligosaccharide composite powder.

[0073] Example 2

[0074] This embodiment provides a high-efficiency amino acid peptide prepared from hydrolyzed fish protein and its preparation method. The specific preparation method of the high-efficiency amino acid peptide prepared from hydrolyzed fish protein includes the following steps:

[0075] Fish meat, deboned and headless, was mixed with deionized water at a mass ratio of 1:3 and minced to obtain fish meat paste. The paste was heated to 47°C and the pH was adjusted to 7 to obtain a pretreated enzymatic hydrolysate. Neutral protease, at a feed weight of 1% of the pretreated enzymatic hydrolysate, was added to obtain reaction solution A. The mixture was stirred at 120 rpm for 2 hours to obtain reaction solution B. Within 15 minutes of the start of stirring reaction solution A, amine-capturing nano-ligand microspheres, at a feed weight of 0.7% of the pretreated enzymatic hydrolysate, were added. The mixture was then heated to 80°C and held for 13 minutes before cooling to 40°C to obtain reaction solution C. Tannic acid-chitosan complex, at a feed weight of 0.57% of the pretreated enzymatic hydrolysate, was added and stirred for another 50 minutes. The mixture was centrifuged to obtain reaction solution D. Sodium alginate / chitosan oligosaccharide complex powder, at a feed weight of 0.3% of the pretreated enzymatic hydrolysate, was added and dispersed evenly to obtain reaction solution E. The mixture was then centrifuged, vacuum concentrated, and freeze-dried to obtain a high-efficiency amino acid peptide prepared from hydrolyzed fish protein.

[0076] The preparation method of the amine-capturing nanoligand microspheres is as follows:

[0077] Chitosan was added to a 0.5% glacial acetic acid solution to obtain a 1 wt.% chitosan dispersion. A 1 wt.% sodium tripolyphosphate solution and a 0.18 wt.% genipin dispersion were prepared separately. The chitosan dispersion was added dropwise to the sodium tripolyphosphate solution at 30°C, with a chitosan to sodium tripolyphosphate mass ratio of 6:1. The mixture was stirred continuously at 350 rpm to obtain a first mixture. Genipin dispersion was then added dropwise and stirring continued for 2.6 h to obtain a second mixture, with a genipin to sodium tripolyphosphate mass ratio of 1:2. The mixture was centrifuged, washed, and dried to obtain amine-capturing nano-ligand microspheres.

[0078] The preparation method of the tannic acid-chitosan complex is as follows:

[0079] A tannic acid dispersion with a mass fraction of 1.8 wt.% was prepared, and the pH was adjusted to 5.5 to obtain a tannic acid solution. A chitosan dispersion with a mass fraction of 1.6 wt.% was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, wherein the mass ratio of tannic acid to chitosan was 1.1:1. The mixture was stirred for 55 min to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex.

[0080] The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows:

[0081] A 2.6 wt.% sodium alginate solution was prepared, and the pH was adjusted to 6.8 to obtain a sodium alginate solution. A 4.6 wt.% chitosan oligosaccharide solution was prepared. The sodium alginate solution and the chitosan oligosaccharide solution were mixed at a volume ratio of 6:4 to obtain a mixed reaction solution. The mixture was stirred at 50 rpm for 74 min. A 0.03 wt.% calcium chloride solution was added, wherein the mass ratio of calcium chloride to sodium alginate was 0.1:1. The mixture was stirred until homogeneous to obtain a pretreated reaction solution. The solution was freeze-dried to obtain sodium alginate / chitosan oligosaccharide composite powder.

[0082] Example 3

[0083] This embodiment provides a high-efficiency amino acid peptide prepared from hydrolyzed fish protein and its preparation method. The specific preparation method of the high-efficiency amino acid peptide prepared from hydrolyzed fish protein includes the following steps:

[0084] Fish meat, deboned and headless, was mixed with deionized water at a mass ratio of 1:5 and minced to obtain fish meat paste. The paste was heated to 45°C and the pH was adjusted to 7.2 to obtain a pretreated enzymatic hydrolysate. Neutral protease (1.5% of the mass of the pretreated enzymatic hydrolysate) was added to obtain reaction solution A. The mixture was stirred at 130 rpm for 1.8 hours to obtain reaction solution B. Within 18 minutes of the start of stirring in reaction solution A, amine-capturing nano-ligand microspheres (0.5% of the mass of the pretreated enzymatic hydrolysate) were added. The mixture was then heated to 90°C and held for 10 minutes before cooling to 50°C to obtain reaction solution C. Tannic acid-chitosan complex (0.4% of the mass of the pretreated enzymatic hydrolysate) was added and stirring continued for 55 minutes. The mixture was centrifuged to obtain reaction solution D. Sodium alginate / chitosan oligosaccharide complex powder (0.42% of the mass of the pretreated enzymatic hydrolysate) was added and dispersed evenly to obtain reaction solution E. The mixture was centrifuged, vacuum concentrated, and freeze-dried to obtain a high-efficiency amino acid peptide prepared from hydrolyzed fish protein.

[0085] The preparation method of the amine-capturing nanoligand microspheres is as follows:

[0086] Chitosan was added to a 1% glacial acetic acid solution to obtain a 2 wt.% chitosan dispersion. A 1.5 wt.% sodium tripolyphosphate solution and a 0.1 wt.% genipin dispersion were prepared separately. The chitosan dispersion was added dropwise to the sodium tripolyphosphate solution at 25°C, with a chitosan to sodium tripolyphosphate mass ratio of 5:1. The mixture was stirred continuously at 200 rpm to obtain a first mixture. The genipin dispersion was then added dropwise and stirred for 2.7 h to obtain a second mixture, with a genipin to sodium tripolyphosphate mass ratio of 1:4. The mixture was centrifuged, washed, and dried to obtain amine-capturing nano-ligand microspheres.

[0087] The preparation method of the tannic acid-chitosan complex is as follows:

[0088] A tannic acid dispersion with a mass fraction of 1 wt.% was prepared, and the pH was adjusted to 5.8 to obtain a tannic acid solution. A chitosan dispersion with a mass fraction of 1 wt.% was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, wherein the mass ratio of tannic acid to chitosan was 0.8:1. The mixture was stirred for 58 min to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex.

[0089] The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows:

[0090] A 2 wt.% sodium alginate solution was prepared, and the pH was adjusted to 6.7 to obtain a sodium alginate solution. A 3 wt.% chitosan oligosaccharide solution was prepared. The sodium alginate solution and the chitosan oligosaccharide solution were mixed at a volume ratio of 7.6:2.4 to obtain a mixed reaction solution. The mixture was stirred at 80 rpm for 60 min. A 0.01 wt.% calcium chloride solution was added, wherein the mass ratio of calcium chloride to sodium alginate was 0.17:1. The mixture was stirred until homogeneous to obtain a pretreated reaction solution. The solution was freeze-dried to obtain sodium alginate / chitosan oligosaccharide composite powder.

[0091] Example 4

[0092] This embodiment provides a high-efficiency amino acid peptide prepared from hydrolyzed fish protein and its preparation method. The specific preparation method of the high-efficiency amino acid peptide prepared from hydrolyzed fish protein includes the following steps:

[0093] Fish meat, deboned and headless, was mixed with deionized water at a mass ratio of 1:4.6 and minced to obtain fish meat paste. The paste was heated to 50°C and the pH was adjusted to 7.5 to obtain a pretreated enzymatic hydrolysate. Neutral protease, at a feed weight of 2% of the pretreated enzymatic hydrolysate, was added to obtain reaction solution A. The mixture was stirred at 150 rpm for 1.5 hours to obtain reaction solution B. Within 20 minutes of the start of stirring reaction solution A, amine-capturing nano-ligand microspheres, at a feed weight of 1.0% of the pretreated enzymatic hydrolysate, were added. The mixture was then heated to 85°C and held for 15 minutes before cooling to 44°C to obtain reaction solution C. Tannic acid-chitosan complex, at a feed weight of 0.6% of the pretreated enzymatic hydrolysate, was added and stirred for another 60 minutes. The mixture was centrifuged to obtain reaction solution D. Sodium alginate / chitosan oligosaccharide complex powder, at a feed weight of 0.5% of the pretreated enzymatic hydrolysate, was added and dispersed evenly to obtain reaction solution E. The mixture was then centrifuged, vacuum concentrated, and freeze-dried to obtain a high-efficiency amino acid peptide prepared from hydrolyzed fish protein.

[0094] The preparation method of the amine-capturing nanoligand microspheres is as follows:

[0095] Chitosan was added to a 0.8% glacial acetic acid solution to obtain a chitosan dispersion with a mass fraction of 1.6 wt.%. A sodium tripolyphosphate solution with a mass fraction of 2 wt.% and a genipin dispersion with a mass fraction of 0.2 wt.% were prepared separately. The chitosan dispersion was added dropwise to the sodium tripolyphosphate solution at 35°C, wherein the mass ratio of chitosan to sodium tripolyphosphate was 8:1. The mixture was stirred continuously at 400 rpm to obtain a first mixture. The genipin dispersion was added dropwise and the mixture was stirred for 3 hours to obtain a second mixture, wherein the mass ratio of genipin to sodium tripolyphosphate was 1:3.5. The mixture was centrifuged, washed, and dried to obtain amine-capturing nano-ligand microspheres.

[0096] The preparation method of the tannic acid-chitosan complex is as follows:

[0097] A tannic acid dispersion with a mass fraction of 3 wt.% was prepared, and the pH was adjusted to 6 to obtain a tannic acid solution. A chitosan dispersion with a mass fraction of 2 wt.% was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, wherein the mass ratio of tannic acid to chitosan was 1.2:1. The mixture was stirred for 60 min to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex.

[0098] The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows:

[0099] A 3 wt.% sodium alginate solution was prepared, and the pH was adjusted to 7 to obtain a sodium alginate solution. A 5 wt.% chitosan oligosaccharide solution was prepared. The sodium alginate solution and the chitosan oligosaccharide solution were mixed at a volume ratio of 8:2 to obtain a mixed reaction solution. The mixture was stirred at 100 rpm for 80 min. A 0.05 wt.% calcium chloride solution was added, wherein the mass ratio of calcium chloride to sodium alginate was 0.2:1. The mixture was stirred until homogeneous to obtain a pretreated reaction solution. The solution was freeze-dried to obtain sodium alginate / chitosan oligosaccharide composite powder.

[0100] Comparative Example 1

[0101] This comparative example provides a highly efficient amino acid peptide prepared from hydrolyzed fish protein. The difference between this example and Example 1 is that no amine-capturing nano-ligand microspheres are added. All other operating steps and process parameters are exactly the same as in Example 1.

[0102] Comparative Example 2

[0103] This comparative example provides a highly efficient amino acid peptide prepared from hydrolyzed fish protein. The difference between this example and Example 1 is that no tannic acid-chitosan complex is added, while the other operating steps and process parameters are exactly the same as in Example 1.

[0104] Comparative Example 3

[0105] This comparative example provides a highly efficient amino acid peptide prepared from hydrolyzed fish protein. The difference between this example and Example 1 is that sodium alginate / chitosan oligosaccharide complex powder is not added, while other operating steps and process parameters are exactly the same as in Example 1.

[0106] The performance of the high-efficiency amino acid peptides prepared from hydrolyzed fish protein in Examples 1-4 and Comparative Examples 1-3 was tested, and the specific process is as follows:

[0107] A group of 10 professional sensory evaluators were organized to evaluate the intensity of the fishy smell of the samples using a scoring method. The scoring range was 0 (no fishy smell) to 5 (strong fishy smell), and the average score of each sample was taken.

[0108] The absorbance of reaction solution C and reaction solution D in each example or comparative example was measured using spectrophotometry, and the pigment removal rate was calculated:

[0109] Pigment removal rate = (Absorbance of reaction solution C - Absorbance of reaction solution D) / Absorbance of reaction solution C × 100%;

[0110] The transmittance of reaction solution D and reaction solution E in each example or comparative example was measured using a spectrophotometer to characterize the degree of aggregation of peptide molecules.

[0111] The test results are shown in Table 1.

[0112] Table 1: Performance test results of high-efficiency amino acid peptides prepared from hydrolyzed fish protein in Examples 1-4 and Comparative Examples 1-3

[0113]

[0114] The test results of Example 1 and Comparative Example 1 show that without the addition of amine-capturing nano-ligand microspheres, volatile amine molecules were not effectively removed, and the fishy smell was significantly enhanced; the tannic acid-chitosan complex could still effectively remove pigment molecules, and the effect of sodium alginate / chitosan oligosaccharide composite powder on inhibiting peptide aggregation was not affected. Therefore, the effects on pigment removal rate and light transmittance were relatively small.

[0115] The test results of Example 1 and Comparative Example 2 show that without the addition of the tannic acid-chitosan complex, pigment molecules such as heme, iron porphyrin, and polyphenol oxidation products were not effectively removed. Centrifugation alone may remove a small amount of precipitate, resulting in a significant decrease in pigment removal rate. The presence of pigment molecules can darken the liquid color and affect light transmission. However, the inhibitory effect of sodium alginate / chitosan oligosaccharide composite powder on peptide aggregation remains effective, so the light transmittance remains at a moderate level. The impact on fishy smell is relatively small.

[0116] The test results of Example 1 and Comparative Example 3 show that without the addition of sodium alginate / chitosan oligosaccharide composite powder, peptides aggregate due to hydrophobic interactions, electrostatic interactions, or pH changes, resulting in increased turbidity and a significant decrease in light transmittance; amine-capturing nano-ligand microspheres can still effectively remove fishy odor molecules, and the function of the tannic acid-chitosan complex remains unchanged. Therefore, the changes in the fishy odor sensory score and pigment removal rate are relatively small.

[0117] The above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A method for preparing highly efficient amino acid peptides from hydrolyzed fish protein, characterized in that, The preparation method includes: Fish meat, deboned and headless, is mixed with deionized water and minced to obtain fish meat paste. The fish meat paste is heated and the pH is adjusted to obtain a pretreated enzymatic hydrolysate. Neutral protease is added to obtain reaction solution A. While stirring the reaction, amine-capturing nano-ligand microspheres are added to obtain reaction solution B. Subsequently, the temperature is raised and held constant before cooling to obtain reaction solution C. Tannic acid-chitosan complex is added and stirring is continued. After centrifugation, reaction solution D is obtained. Sodium alginate / chitosan oligosaccharide complex powder is added and dispersed evenly to obtain reaction solution E. After centrifugation, vacuum concentration, and freeze-drying, high-efficiency amino acid peptides prepared from hydrolyzed fish protein are obtained. The preparation method of the amine-capturing nanoligand microspheres is as follows: Chitosan was added to glacial acetic acid solution to obtain chitosan dispersion; sodium tripolyphosphate solution and genipin dispersion were prepared separately, and the chitosan dispersion was added dropwise to the sodium tripolyphosphate solution while stirring continuously to obtain a first mixture. Genipin dispersion was added dropwise and stirring continued to obtain a second mixture. The mixture was centrifuged, washed and dried to obtain amine capture nano-ligand microspheres. The preparation method of the tannic acid-chitosan complex is as follows: A tannic acid dispersion was prepared, and the pH was adjusted to obtain a tannic acid solution. A chitosan dispersion was prepared. The tannic acid solution was added dropwise to the chitosan dispersion, and the mixture was stirred to obtain a complex reaction solution. The solution was centrifuged, washed, and dried to obtain a tannic acid-chitosan complex. The preparation method of the sodium alginate / chitosan oligosaccharide composite powder is as follows: Prepare a pre-sodium alginate solution and adjust the pH to obtain a sodium alginate solution; prepare a chitosan oligosaccharide solution; mix the sodium alginate solution and chitosan oligosaccharide solution to obtain a mixed reaction solution, stir the reaction, add calcium chloride solution and continue stirring until uniform to obtain a pretreated reaction solution, freeze-dry to obtain sodium alginate / chitosan oligosaccharide composite powder.

2. The method for preparing high-efficiency amino acid peptides from hydrolyzed fish protein according to claim 1, characterized in that: The amount of neutral protease added is 1%-2% of the mass of the pretreated enzymatic hydrolysate; The amount of amine-capturing nanoligand microspheres fed is 0.5%-1.0% of the mass of the pretreated enzymatic hydrolysate.

3. The method for preparing high-efficiency amino acid peptides from hydrolyzed fish protein according to claim 1, characterized in that: The reaction solution B is heated to 80-90℃; The reaction solution B is kept at a constant temperature for 10-15 minutes after being heated; The amount of the tannic acid-chitosan complex added is 0.4%-0.6% of the mass of the pretreated enzymatic hydrolysate; The amount of sodium alginate / chitosan oligosaccharide composite powder added is 0.3%-0.5% of the mass of the pretreated enzymatic hydrolysate.

4. The method for preparing high-efficiency amino acid peptides from hydrolyzed fish protein according to claim 1, characterized in that, In the preparation method of the amine-capturing nanoligand microspheres: The mass ratio of chitosan to sodium tripolyphosphate in the first mixture is 5-8:1; The mass ratio of genipin to sodium tripolyphosphate in the second mixture is 1:2-4.

5. The method for preparing high-efficiency amino acid peptides from hydrolyzed fish protein according to claim 1, characterized in that, In the preparation method of the tannic acid-chitosan complex: The tannic acid dispersion has a mass fraction of 1wt.%-3wt.%; The chitosan dispersion has a mass fraction of 1wt.%-2wt.%; The mass ratio of tannic acid to chitosan is 0.8-1.2:

1.

6. The method for preparing high-efficiency amino acid peptides from hydrolyzed fish protein according to claim 1, characterized in that, In the preparation method of the sodium alginate / chitosan oligosaccharide composite powder: The volume ratio of the sodium alginate solution to the chitosan oligosaccharide solution is 6:4-8:2; The mass ratio of calcium chloride to sodium alginate is 0.1-0.2:

1.

7. A high-efficiency amino acid peptide prepared from hydrolyzed fish protein, characterized in that, It is prepared according to any one of claims 1-6.

Images