Process for extracting sea cucumber peptide by utilizing enzymolysis technology
By extracting sea cucumber peptides using enzymatic hydrolysis technology, the problem of utilizing marine biological protein resources has been solved, resulting in high-purity sea cucumber peptide products that can be applied in the fields of health products, pharmaceuticals, and cosmetics.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2026-03-31
AI Technical Summary
Existing technologies are insufficient to effectively utilize marine biological protein resources, especially sea cucumber protein, to extract sea cucumber peptide products with bioactivity and nutritional and health benefits.
High-purity sea cucumber peptides are extracted by using enzymatic hydrolysis technology and selecting appropriate enzymatic hydrolysis conditions and process steps, including raw material preparation, enzymatic hydrolysis condition setting, enzymatic hydrolysis reaction control, solid-liquid separation, concentration and purification.
This technology enables the efficient extraction of sea cucumber peptides, resulting in pure sea cucumber peptide products with bioactivity and nutritional and health benefits, suitable for use in health supplements, pharmaceuticals, and cosmetics.
Smart Images
Figure CN121759554A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of sea cucumber peptide extraction technology, specifically a sea cucumber peptide extraction process utilizing enzymatic hydrolysis technology. Background Technology
[0002] Because the ocean contains many extreme environments, such as high pressure (deep sea), low temperature (polar regions, deep sea), high temperature (submarine volcanoes), and high salinity, marine organisms' proteins, in order to adapt to these extreme marine habitats, differ greatly from terrestrial organisms' proteins in both amino acid composition and sequence.
[0003] Among the diverse amino acid sequences of marine proteins, many potentially bioactive amino acid sequences are present. Hydrolysis with specific proteases releases active peptides. The biological significance of these active peptides lies primarily in two aspects: their absorption mechanism is superior to that of amino acids, and they possess physiological functions incomparable to amino acids. These physiological functions mainly include morphine-like activity, hormone and hormone regulation, regulation and inhibition of enzymes in organisms, immune modulation, antithrombotic, antihypertensive, cholesterol-lowering, antibacterial and antiviral effects, anticancer effects, antioxidant and free radical scavenging effects, improved element absorption and mineral transport, growth promotion, and regulation of food flavor, taste, and firmness. Bioactive peptides are a hot topic in pharmaceutical and health product research worldwide.
[0004] Sea cucumbers, belonging to the genus *Stichopus*, are mainly distributed in China. Due to their unique evolutionary position, reproductive history, and biological phenomena such as summer dormancy, evisceration and regeneration, and autolysis, they possess significant scientific research value. Therefore, this paper presents a sea cucumber peptide extraction process utilizing enzymatic hydrolysis. This process fully utilizes sea cucumber protein resources to extract sea cucumber peptides, resulting in sea cucumber peptide products with bioactivity and nutritional and health benefits. Summary of the Invention
[0005] The purpose of this section is to outline some aspects of the embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.
[0006] Therefore, the purpose of this invention is to provide a sea cucumber peptide extraction process using enzymatic hydrolysis technology. By using enzymatic hydrolysis technology to extract sea cucumber peptides, sea cucumber protein resources can be fully utilized to obtain sea cucumber peptide products with bioactivity and nutritional and health benefits. Sea cucumber peptides are extracted from animal protein through pure natural biological enzymatic hydrolysis, without any chemical components or hormones, and have no toxic side effects on the human body. They are very pure nutrients.
[0007] To address the aforementioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: A process for extracting sea cucumber peptides using enzymatic hydrolysis technology includes the following steps: S1. Raw material preparation: Select fresh or frozen sea cucumbers as raw materials, and carry out pre-processing work such as cleaning, peeling, and removing internal organs to ensure the cleanliness and quality of the raw materials; S2. Enzymatic hydrolysis condition setting: Determine the optimal conditions for enzymatic hydrolysis to improve the efficiency of enzymatic hydrolysis and the quality of extracted sea cucumber peptides; S3. Enzymatic hydrolysis: The sea cucumber raw material processed in step S1 is mixed with an appropriate amount of enzyme solution in step S2 and an enzymatic hydrolysis reaction is carried out. By controlling the temperature and time, the protein is gradually hydrolyzed into peptides. S4. Control: After the enzymatic hydrolysis reaction reaches the preset time, the reaction is terminated by heating or adjusting the pH value to prevent excessive enzymatic hydrolysis and peptide degradation. S5. Solid-liquid separation: The enzymatically hydrolyzed sea cucumber liquid is subjected to solid-liquid separation to separate the solid residue from the liquid phase. This separation is usually achieved by methods such as centrifugation and filtration. S6. Concentration and Purification: The enzymatic hydrolysate is concentrated to remove water, resulting in a concentrated sea cucumber peptide solution. Then, various purification techniques, such as dialysis and column chromatography, are used to remove impurities and improve the purity of the sea cucumber peptides. S7. Detection and Analysis: The extracted sea cucumber peptides are subjected to quality detection and analysis.
[0008] As a preferred embodiment of the sea cucumber peptide extraction process utilizing enzymatic hydrolysis technology described in this invention, step S1 includes the following operations: S101. Soaking: Soak in 3 to 4 times the amount of cold water for 8 to 10 hours, changing the water 4 to 5 times during this period to remove the salt, tiny dust particles and mud impurities from the sea cucumber and reduce the salt content of the product. S102. Crushing: Place the cleaned, skinned, and viscerated sea cucumbers into a high-speed blender and crush them. Collect the crushed sea cucumbers by sieving. S103, High-pressure cooking: The crushed sea cucumber raw material from step S102 is cooked at a temperature of 120-130℃ and a pressure of 0.13-0.15MPa for 2 hours. The sea cucumber extract is discharged into a soup tank and the sea cucumber residue is discharged.
[0009] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S2, parameters such as the type of hydrolytic enzyme, the dosage of hydrolytic enzyme, the hydrolysis time, temperature, and pH value are selected according to the degree of enzymatic hydrolysis. The hydrolytic enzyme includes any one or more combinations of alkaline protease, complex protease, flavor protease, neutral protease, and papain.
[0010] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S4, the enzymatic hydrolysis conditions are as follows: the pH value is adjusted to 7.5-9, alkaline protease is added according to the weight ratio of enzyme to sea cucumber of 1:150-200, enzymatic hydrolysis is carried out at 55-62℃ for 2-4 hours, the enzyme inactivation solution after enzymatic hydrolysis is carried out in a 105℃ water bath for 15 minutes, and then the pH value is adjusted to 5.5-6.
[0011] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S5, the enzymatically hydrolyzed sea cucumber liquid is separated using a swing-type tubular separator at a speed of 1500-5000 r / min for 2-5 hours, with a 5-minute pause every 0.3 hours before continuing separation.
[0012] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S6, the ultrafiltration conditions are: 5KD hollow fiber column, reflux pressure ≤0.15MPa, when the volume of the ultrafiltration retentate is reduced to half of the volume before ultrafiltration, deionized water is added until the volume of the liquid before ultrafiltration is reached, and the ultrafiltration continues until the CR of both the ultrafiltration retentate and the permeate is negative, and the reduced pressure concentration conditions when taking the ultrafiltration retentate are: temperature ≤60℃, vacuum degree ≤-0.085MPa.
[0013] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S7, the quality detection and analysis of the extracted sea cucumber peptides includes amino acid composition analysis, molecular weight analysis, and bioactivity evaluation to ensure the quality and safety of the product.
[0014] As a preferred embodiment of the sea cucumber peptide extraction process using enzymatic hydrolysis technology described in this invention, in step S6, 20-50g of activated carbon is added to the purified enzymatic hydrolysate to remove some of the sea cucumber's base odor.
[0015] Compared with the prior art, the beneficial effects of the present invention are as follows: By utilizing enzymatic hydrolysis technology to extract sea cucumber peptides, we can fully utilize sea cucumber protein resources to obtain sea cucumber peptide products with bioactivity and nutritional health benefits. Sea cucumber peptides are extracted from animal protein through pure natural biological enzymatic hydrolysis, without any chemical components or hormones, and have no toxic side effects on the human body. They are very pure nutrients that can be widely used in health products, pharmaceuticals, cosmetics and other fields. Attached Figure Description
[0016] To more clearly illustrate the technical solutions of the embodiments of the present invention, the present invention will be described in detail below with reference to the accompanying drawings and detailed embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 This is a schematic diagram of the sea cucumber peptide extraction steps of the present invention; Figure 2 This is a schematic diagram of the extended step S1 of the present invention. Detailed Implementation
[0017] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
[0018] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.
[0019] Secondly, the present invention is described in detail with reference to the schematic diagrams. When detailing the embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure may be partially enlarged, not according to the usual scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In addition, actual fabrication should include three-dimensional spatial dimensions of length, width, and depth.
[0020] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.
[0021] This invention provides a sea cucumber peptide extraction process using enzymatic hydrolysis. By utilizing enzymatic hydrolysis to extract sea cucumber peptides, the protein resources of sea cucumber can be fully utilized to obtain sea cucumber peptide products with bioactivity and nutritional and health benefits. These products can be widely used in health products, pharmaceuticals, cosmetics, and other fields. Please refer to [link / reference]. Figure 1-2 It includes the following steps: S1. Raw material preparation: Select fresh or frozen sea cucumbers as raw materials, and carry out pre-processing work such as cleaning, peeling, and removing internal organs to ensure the cleanliness and quality of the raw materials; S2. Enzymatic hydrolysis condition setting: Determine the optimal conditions for enzymatic hydrolysis to improve the efficiency of enzymatic hydrolysis and the quality of extracted sea cucumber peptides; S3. Enzymatic hydrolysis: The sea cucumber raw material processed in step S1 is mixed with an appropriate amount of enzyme solution in step S2 and an enzymatic hydrolysis reaction is carried out. By controlling the temperature and time, the protein is gradually hydrolyzed into peptides. S4. Control: After the enzymatic hydrolysis reaction reaches the preset time, the reaction is terminated by heating or adjusting the pH value to prevent excessive enzymatic hydrolysis and peptide degradation. S5. Solid-liquid separation: The enzymatically hydrolyzed sea cucumber liquid is subjected to solid-liquid separation to separate the solid residue from the liquid phase. This separation is usually achieved by methods such as centrifugation and filtration. S6. Concentration and Purification: The enzymatic hydrolysate is concentrated to remove water, resulting in a concentrated sea cucumber peptide solution. Then, various purification techniques, such as dialysis and column chromatography, are used to remove impurities and improve the purity of the sea cucumber peptides. S7. Detection and Analysis: The extracted sea cucumber peptides are subjected to quality detection and analysis.
[0022] Step S1 includes the following operations: S101. Soaking: Soak in 3 to 4 times the amount of cold water for 8 to 10 hours, changing the water 4 to 5 times during this period to remove the salt, tiny dust particles and mud impurities from the sea cucumber and reduce the salt content of the product. S102. Crushing: Place the cleaned, skinned, and viscerated sea cucumbers into a high-speed blender and crush them. Collect the crushed sea cucumbers by sieving. S103, High-pressure cooking: The crushed sea cucumber raw material from step S102 is cooked at a temperature of 120-130℃ and a pressure of 0.13-0.15MPa for 2 hours. The sea cucumber extract is discharged into a soup tank and the sea cucumber residue is discharged.
[0023] In step S2, parameters such as the type of hydrolytic enzyme, the dosage of hydrolytic enzyme, the hydrolytic time, the temperature, and the pH value are selected according to the degree of enzymatic hydrolysis. The hydrolytic enzyme includes any one or more combinations of alkaline protease, complex protease, flavor protease, neutral protease, and papain.
[0024] In step S4, the enzymatic hydrolysis conditions are as follows: adjust the pH value to 7.5-9, add alkaline protease at a weight ratio of enzyme to sea cucumber of 1:150-200, hydrolyze at 55-62℃ for 2-4 hours, inactivate the enzyme in a 105℃ water bath for 15 minutes, and then adjust the pH value to 5.5-6.
[0025] In step S5, the enzymatically hydrolyzed sea cucumber liquid is separated using a swing-type tubular separator at a speed of 1500-5000 r / min for 2-5 hours, with a 5-minute pause every 0.3 hours before continuing separation.
[0026] In step S6, the ultrafiltration conditions are as follows: 5KD hollow fiber column, reflux pressure ≤0.15MPa, when the volume of the ultrafiltration retentate is reduced to half of the volume before ultrafiltration, deionized water is added until the volume of the liquid before ultrafiltration is reached, and the ultrafiltration continues until the CR of both the ultrafiltration retentate and the permeate is negative, and the reduced pressure concentration conditions when taking the ultrafiltration retentate are: temperature ≤60℃, vacuum degree ≤-0.085MPa.
[0027] In step S7, the quality testing and analysis of the extracted sea cucumber peptides includes amino acid composition analysis, molecular weight analysis, and bioactivity evaluation to ensure the quality and safety of the product.
[0028] In step S6, 20-50g of activated carbon is added to the purified enzymatic hydrolysate to remove some of the base odor of the sea cucumber. Although the present invention has been described above with reference to embodiments, various modifications can be made and components can be replaced with equivalents without departing from the scope of the invention. In particular, as long as there is no structural conflict, the features in the disclosed embodiments can be combined with each other in any manner. The lack of an exhaustive description of these combinations in this specification is merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.
Claims
1. A sea cucumber peptide extraction process using enzymatic technology, characterized in that, It comprises the following steps: S1, raw material preparation: select fresh or frozen sea cucumber as raw material, cleaning, peeling, removing internal organs and other pretreatment work to ensure the cleanliness and quality of raw materials; S2, enzyme hydrolysis condition setting: determine the optimal conditions of enzyme hydrolysis to improve the efficiency of enzyme hydrolysis and the quality of sea cucumber peptide extraction; S3, enzyme hydrolysis: mix the sea cucumber raw material treated in step S1 with the appropriate amount of enzyme solution in step S2, and carry out enzyme hydrolysis reaction. By controlling the temperature and time, the protein is gradually hydrolyzed into peptide segments; S4, control: after the enzyme hydrolysis reaction reaches the preset time, the reaction is terminated by heating or adjusting the pH value to prevent excessive enzyme hydrolysis and degradation of peptides; S5, solid-liquid separation: separate the sea cucumber liquid after enzyme hydrolysis, separate the solid residue and liquid phase, usually use centrifugation, filtration and other methods for separation; S6, concentration and purification: concentrate the enzyme hydrolysis liquid, remove water to obtain concentrated sea cucumber peptide solution, and then remove impurities by various purification techniques such as dialysis, column chromatography, etc. to improve the purity of sea cucumber peptide; S7, detection and analysis: quality detection and analysis of the extracted sea cucumber peptide.
2. The sea cucumber peptide extraction process using enzymatic technology according to claim 1, characterized in that, In step S1, the following operations are included: S101, soaking: soak with 3 to 4 times of cold water for 8-10 hours, replace the water 4-5 times, remove the salt, small dust and mud impurities in the sea cucumber, and reduce the salt content of the product; S102, crushing: put the cleaned, peeled and gutted sea cucumber into the wall breaking machine for crushing, and collect the crushed sea cucumber through sieving; S103, high pressure cooking: cook the crushed sea cucumber raw material in step S102, use temperature 120-130℃, pressure 0.13-0.15MPa, constant temperature and pressure cooking for 2 hours, sea cucumber extract is discharged into the pot, and sea cucumber residue is discharged.
3. The sea cucumber peptide extraction process using enzymatic technology according to claim 2, characterized in that, In step S2, according to the degree of enzyme hydrolysis, the type of hydrolytic enzyme, the dosage of enzyme hydrolysis, the time, temperature, pH value and other parameters are selected, and the hydrolytic enzyme includes any one or more combinations of alkaline protease, complex protease, flavor protease, neutral protease and papain.
4. The sea cucumber peptide extraction process using enzymatic technology according to claim 3, characterized in that, In step S4, the enzyme hydrolysis conditions are as follows: adjust the pH value to 7.5-9, add alkaline protease according to the weight ratio of enzyme to sea cucumber 1:150-200, hydrolyze at 55-62℃ for 2-4 hours, and then adjust the pH value to 5.5-6.
5. The sea cucumber peptide extraction process using enzymatic technology according to claim 4, characterized in that, In step S5, the sea cucumber liquid after enzyme hydrolysis is separated by using a swing type tube separator, the rotating speed is 1500-5000r / min, and the separation time is 2-5h, and the machine stops every 0.3h for 5min and then continues to separate.
6. The sea cucumber peptide extraction process using enzymatic technology according to claim 5, characterized in that, In step S6, the ultrafiltration conditions are as follows: 5KD hollow fiber column, backflow pressure ≤0.15MPa, when the volume of ultrafiltration retentate is half of the original volume, start to supplement deionized water, supplement to the original volume, and continue the ultrafiltration behavior until the ultrafiltration retentate and permeate CR are both negative. When taking the ultrafiltration retentate, the reduced pressure concentration conditions are temperature ≤60℃ and vacuum degree ≤-0.085MPa.
7. The sea cucumber peptide extraction process using enzymatic technology according to claim 6, characterized in that, In the step S7, the quality of the extracted sea cucumber peptide is detected and analyzed, including amino acid composition analysis, molecular weight analysis, biological activity evaluation, etc., to ensure the quality and safety of the product. 8.The sea cucumber peptide extraction process using enzymatic technology according to claim 7, characterized in that, In the step S6, 20-50 g of activated carbon is added to the purified enzymatic hydrolysate to remove the partial baseband smell of sea cucumber.