Preparation method of tilapia fish peptide with antioxidant activity and liquid product

By employing vacuum freeze-drying, ultrafine pulverization, compound enzymatic hydrolysis, and synergistic treatment with antioxidants, a highly efficient method for degrading fish scale protein and inhibiting oxidative loss was developed. This method solves the problem of fish scale protein being difficult to degrade and oxidize, achieving high yield and high activity in the preparation of tilapia peptides, which are suitable for food additives, cosmetic raw materials, and health product ingredients.

CN122189133APending Publication Date: 2026-06-12WEIMING TAIYAN BIOTECHNOLOGY (SHAOXING) CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
WEIMING TAIYAN BIOTECHNOLOGY (SHAOXING) CO LTD
Filing Date
2026-01-29
Publication Date
2026-06-12

AI Technical Summary

Technical Problem

In existing technologies, fish scale proteins have a dense structure and high degree of cross-linking, making them difficult to fully degrade. They are also prone to oxidation and loss during processing, resulting in low yield of bioactive peptides and insufficient antioxidant activity. Existing processes lack a synergistic method for efficient degradation and oxidation protection.

Method used

Tilapia scales were processed by vacuum freeze-drying and ultrafine pulverization, vitamin C-tea polyphenol complex antioxidants were added, and a complex enzyme system was used for synergistic enzymatic hydrolysis under ultrasound assistance. The resulting peptides were purified by two-stage ultrafiltration membrane fractionation and static adsorption with macroporous resin followed by directional elution with ethanol.

Benefits of technology

It achieves efficient degradation of fish scale protein and simultaneous inhibition of oxidative loss, significantly improves the yield of bioactive peptides, significantly enhances antioxidant activity, and the product contains ≥75% highly active peptides. The DPPH free radical scavenging rate reaches 88.6%~93.7%, solving the technical problem of low utilization rate of fish scale resources.

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Abstract

In view of the core technical defects that fish scale proteins are difficult to be effectively degraded and are seriously oxidized in the prior art, leading to low yield of bioactive peptides and insufficient antioxidant activity, the purpose of the present application is to provide a preparation method of tilapia fish peptide with antioxidant activity and a liquid product, in order to realize the above-mentioned application purposes, the preparation method of tilapia fish peptide with antioxidant activity is as follows: fresh tilapia fish scales are used as raw materials, vacuum freeze-drying, ultra-fine grinding treatment and synchronous addition of vitamin C-tea polyphenol composite antioxidant are carried out, then the tilapia fish scales are dissolved with phosphate buffer, a composite enzyme system suitable for the structure of fish scale proteins is added, and synergistic enzymolysis is carried out under the condition of ultrasonic assistance, the enzyme solution is subjected to enzyme inactivation and centrifugation, and then the supernatant is sequentially subjected to two-stage ultrafiltration membrane fractionation, macroporous resin static adsorption and ethanol directional elution, the eluate is vacuum concentrated, and the liquid product of tilapia fish peptide with antioxidant activity is obtained.
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