Preparation of high-purity deodorized fish protein glue and deodorization method thereof

By integrating low-temperature high-speed shearing with superheated steam-assisted glycosylation, the problems of long extraction cycle, low purity, and incomplete deodorization of fish protein gelatin have been solved, achieving efficient extraction of high-purity fish protein gelatin to meet the application needs of high-end fields such as food, medicine, and cosmetics.

CN122127392APending Publication Date: 2026-06-02JIANGXI NORMAL UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGXI NORMAL UNIV
Filing Date
2026-02-11
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

Existing fish protein gel extraction processes suffer from problems such as long extraction cycles, high energy consumption, easy protein denaturation and degradation, low purity, and incomplete deodorization, making it difficult to meet the application requirements of high-end fields such as food, medicine, and cosmetics.

Method used

An integrated process combining low-temperature high-speed shearing and superheated steam-assisted glycosylation, along with citric acid treatment and xylose solution, is employed to extract fish protein gum through low-temperature shearing and then perform glycosylation, achieving efficient extraction of high-purity fish protein gum and completely eliminating fishy odor.

Benefits of technology

It significantly improves the extraction efficiency and purity of fish protein gelatin, maintains the integrity of the protein's functional structure, and completely eliminates the fishy smell, providing a technical foundation for the industrial application of fish protein gelatin in high-end fields.

✦ Generated by Eureka AI based on patent content.

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Abstract

This application belongs to the field of fish protein gelatin preparation technology, specifically relating to a method for preparing high-purity fish protein gelatin and its deodorization process. Pretreated fish scales are soaked in a citric acid solution to remove calcium. The soaked fish scales are then added to water and sheared to obtain a fish protein gelatin extract. Solid-liquid separation is performed, followed by drying to obtain high-purity fish protein gelatin. This extract is then dissolved in water with xylose and mixed thoroughly, followed by freeze-drying. The resulting freeze-dried sample undergoes superheated steam-assisted glycosylation. After glycosylation, the glycosylated fish protein gelatin is dissolved to obtain deodorized fish protein gelatin. This invention achieves efficient extraction and deep deodorization of fish protein gelatin through an integrated process of low-temperature high-speed shearing and superheated steam-assisted glycosylation, significantly improving product purity and providing a feasible technical foundation for the industrial application of fish protein gelatin in high-end fields such as food, pharmaceuticals, and cosmetics.
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