120 results about "Alkaline protease" patented technology

The invention relates to the technical field of active peptides, in particular to a myocardial active peptide capable of relieving heart failure and protecting heart and a preparation method thereof. The method takes pig hearts as raw materials, and sequentially comprises the following steps: pretreating the pig hearts, adding water, and homogenizing; adding alkaline protease to carry out first constant-temperature enzymolysis; adding neutral protease and flavourzyme to carry out second constant-temperature enzymolysis; then lipase is added for third-time constant-temperature enzymolysis, and enzyme deactivation and cooling are carried out; and finally, adding activated carbon into the enzymatic hydrolysate, filtering with diatomite, and spray-drying to obtain the myocardial active peptide. According to the method, the yield and the purity of the active peptide are remarkably improved through a synergistic process of three-step enzymolysis and activated carbon purification, the obtained product is rich in small molecule peptide with a definite heart protection function, and a new way is provided for high-value utilization of pig heart resources and development of functional products for preventing and treating heart failure.

The invention discloses a preparation method of micromolecular active collagen peptide, which comprises the following steps: (1) cutting fresh leather into fragments, pretreating the leather with a sodium bicarbonate solution, rinsing the leather with deionized water, and refrigerating and storing; (2) mixing papain, bromelain, pancreatin, pepsase, alkaline protease, neutral protease and flavourzyme to obtain a compound enzyme preparation; (3) performing high-pressure steam sterilization on the leather at 110-140 kPa and 120-122 DEG C to obtain leather with the hydrolysis degree of 75-85%, then adding distilled water into the leather to obtain mucilage, then adding a compound enzyme preparation into the mucilage, reacting for 5.5-6.5 hours at the pH of 6.8-7.2 and the temperature of 50-55 DEG C, and then performing enzyme inactivation at the temperature of 85-95 DEG C; and (4) after the reaction system is cooled to room temperature, purifying and centrifuging the reaction system, and taking clarified supernate, thereby obtaining the product. Different animal skins are treated, the proportion of peptide fragments with the molecular weight smaller than 1000 Da of the prepared small-molecule active collagen peptide is larger than or equal to 80%, and the hydroxyproline content is larger than 3%.

The invention relates to the technical field of food biology, and discloses an antiviral cubilose polysaccharide active component enriched with bound sialic acid as well as a preparation method and application of the antiviral cubilose polysaccharide active component. The weight-average molecular weight of the cubilose polysaccharide active component is 30-36 kDa, the molecular weight distribution coefficient is 1.1-1.2, the content of bound sialic acid is greater than or equal to 24.0%, and the content of total sugar is greater than or equal to 57.0%. The preparation method comprises the following steps: pretreating a cubilose raw material in a boiling water bath, and sequentially carrying out alkaline protease and neutral protease enzymolysis; carrying out alcohol precipitation on supernate, redissolving, and carrying out papain enzymolysis; and after enzyme deactivation, adjusting the ethanol concentration to 75-85%, precipitating, and drying. According to the method, the cubilose polysaccharide can be efficiently enriched, the combined sialic acid structure of the cubilose polysaccharide is reserved, and the obtained component has the effects of resisting oxidation, inhibiting pathogenic microorganisms and regulating intestinal microecology.

This invention discloses a reconstituted rice made from leafy greens and its preparation method. The method involves mixing brown rice flour pretreated with leafy green filtrate with leafy green residue obtained by treatment with sodium hydroxide and alkaline protease. The mixture is then extruded, molded, and air-dried to obtain high-quality, high-nutrient reconstituted rice made from leafy greens. This method solves the problem of nutrient loss in grain raw materials without adding other additives, while synergistically promoting nutrient absorption, improving raw material utilization and nutrient absorption efficiency, and enhancing the nutritional value of the reconstituted rice.

The invention discloses a bacillus constitutive strong promoter and application thereof, and relates to the technical field of biology, and the nucleotide sequence of the promoter is SEQ ID NO: 2. The mRNA transcriptional level of the reporter gene is improved; the method is used for starting a target gene to efficiently express amylase in bacillus subtilis. The method is also used for starting a target gene to efficiently express alkaline protease in bacillus licheniformis. The novel constitutive promoter with enhanced transcriptional activity is developed by taking P43 as a starting template, and under the same host and culture conditions, the absolute level of the constitutive promoter for driving expression of a reporter gene or a target product is higher than that of the current P43 promoter, so that core power is provided for performance improvement of a bacillus cell factory.

The invention relates to the technical field of daily chemicals, in particular to a color-protecting laundry detergent containing plant extracts and a preparation method of the color-protecting laundry detergent. The color-protecting laundry detergent is prepared from the following components in percentage by mass: 12.5 to 18.3 percent of natural anionic surfactant, 6.4 to 9.7 percent of nonionic surfactant, 3.2 to 5.8 percent of plant polyphenol extract, 3.0 to 5.2 percent of fiber affinity natural polymer, 2.1 to 4.0 percent of bio-based chelating aid, 1.8 to 3.5 percent of natural glycoside synergist, 0.9 to 2.3 percent of pH buffering agent, 0.6 to 1.4 percent of antioxidant plant essential oil and the balance of deionized water. The compound protease comprises alkaline protease, neutral protease and papain; the invention aims to solve the technical problems that the existing laundry detergent is poor in color protection effect, insufficient in environmental protection performance and large in damage to fabrics, and provides a laundry detergent product which takes natural plant extracts as core components and has an efficient color protection function.

The application provides a preparation method of non-denatured type II collagen for increasing bone density and improving bone elasticity, and belongs to the technical field of biotechnology. The application adopts EDTA-citric acid buffer containing beta-mercaptoethanol to decalcify cartilage, adopts supercritical CO2 extraction technology to defat, adopts alkaline protease and collagenase II to perform matrix directional enzymolysis, and performs gradient digestion; then three-phase centrifugal separation is adopted to separate non-denatured type II collagen, and biomimetic H column chromatography purification is adopted, so that non-denatured type II collagen with high extraction rate, high purity and high structural integrity can be obtained.

The application discloses a kind of S-delta-substituted caprolactam chemical / enzyme series preparation method, and the specific preparation method is: 1-substituted high allyl amine occurs dynamic kinetic resolution reaction with acrylic ester compound under the catalysis of alkaline protease (special treatment) and generates S-acryl (1-substituted high allyl) amine, then the product occurs intramolecular olefin metathesis under the catalysis of Grubbs reagent and finally generates S-delta-substituted caprolactam shown in formula (1), wherein, substituent R is phenyl, halogenated phenyl or C2-C12 alkyl.The application has mild reaction condition, is conducive to reducing the equipment requirement of preparation process, improves synthesis safety and economy;Secondly, the reaction course of the method is simple, and single configuration S-delta-substituted caprolactam can be obtained by one-pot reaction, with very high atom economy.

The application discloses a preparation method and application of Lactobacillus plantarum fermentum based on environmental stress, and comprises the following steps: activating Lactobacillus plantarum; inducing and culturing the Lactobacillus plantarum in a culture medium containing sodium dodecyl sulfate to obtain Lactobacillus plantarum under environmental stress; dissolving milk powder in deionized water, adding alkaline protease, adjusting the pH to 7-10, and performing enzymolysis to prepare an enzymolysis solution; mixing the enzymolysis solution with sugar to obtain a fermentation substrate; inoculating the Lactobacillus plantarum into the fermentation substrate, performing fermentation culture, centrifuging to collect supernatant, sterilizing, and obtaining the Lactobacillus plantarum fermentum under environmental stress. It is found for the first time that sodium dodecyl sulfate stress can promote the synthesis of anti-inflammatory peptides of Lactobacillus plantarum, and the efficacy threshold of a natural strain is broken. The method is mild in conditions, simple in operation, is conducive to industrialized production, and fully guarantees the stability of product quality.

The application discloses a method for preparing an oat-based beverage through biological enzymolysis and a product thereof, and comprises the following steps: continuously hydrolyzing starch, cellulose, protein and other substances in oat slurry by using high-temperature-resistant amylase, cellulase, saccharifying enzyme, papain and alkaline protease, sufficiently releasing reducing substances in the oat, simultaneously generating reducing peptides, improving the free radical scavenging capacity of the oat slurry, and improving the emulsification stability of the oat slurry due to the moderate degradation of macromolecular substances such as starch, cellulose and protein; glycerol is added in three stages at a controlled speed, so that the glycerol is fully mixed with flaxseed oil, and excessive glycerol is avoided from adhering to lipase to reduce the activity of the enzyme, thereby improving the reaction efficiency.

The invention relates to the technical field of gene engineering and protein modification, in particular to a high-temperature-resistant alkaline protease mutant. On the basis of wild type alkaline protease AprE from bacillus clausii, a mutant containing mutation sites selected from V30M / I, I77L / V, S101G, P127M, N138Q / K, F183K / D, V197I / L, P219F / E, A226S / T and N232D is provided, the heat resistance of the mutant is remarkably improved, and wide application of the mutant in the field of washing industry is promoted.

The present application relates to the field of eggshell membrane peptide, in order to solve the problem that the proportion of polypeptide with main function of anti-inflammatory effect is low in the eggshell membrane peptide product obtained by hydrolysis of existing eggshell membrane, provide an eggshell membrane peptide and a preparation method thereof, and an application of the eggshell membrane peptide in preparation of anti-inflammatory drugs, comprising: S100, after adding eggshell membrane powder into pure water, adjusting pH, then adding pepsin, enzymolysis for 2-5h, and the enzymolysis temperature is 35-38 DEG C, to obtain a first mixture; S200, the first mixture is subjected to enzyme inactivation process and ultrafiltration process to obtain a first hydrolysate and a first ultrafiltrate; S300, after adjusting the pH value of the first ultrafiltrate to 8-9, adding alkaline protease, enzymolysis for 6-10h, and the enzymolysis temperature is 36-38 DEG C, to obtain a second mixture; S400, the second mixture is subjected to ultrafiltration process to obtain a second ultrafiltrate and a second hydrolysate; S500, after drying the second hydrolysate, a first polypeptide composition is obtained. The present application explores the effect of different hydrolysate components on chondrocyte anti-inflammatory, and screens out eggshell membrane peptides with better effect.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

The invention relates to the technical field of food processing, in particular to a method for enhancing the bean flavor of soybean milk and reducing the beany flavor through composite enzymolysis and bacterium fermentation. According to the method for enhancing the bean flavor of the soybean milk and reducing the beany flavor through the combination of the composite enzymolysis and the bacterium fermentation, the soybeans are firstly soaked, then the soaked soybeans are mixed with water, and the mixture is ground and cooked to obtain original soybean milk; adding porcine pancreas lipase into the original soybean milk to carry out enzymolysis, then adding alkaline protease to carry out enzymolysis, and then carrying out enzyme deactivation to obtain enzymolysis soybean milk; and performing sterilization treatment on the enzymolysis soybean milk, and then inoculating lactobacillus gasseri for fermentation treatment to obtain a fermented soybean milk finished product. According to the method disclosed by the invention, the beany flavor and the bean flavor of the soybean milk are taken as a comprehensive target, and the bean flavor can be effectively improved on the basis of removing the beany flavor through organic combination of enzyme treatment and microbial fermentation, so that a theoretical basis can be provided for accurate regulation and control of the flavor of the soybean milk, and a technical support can be provided for processing and production of high-quality soybean milk.

The invention relates to the technical field of food-grade materials, in particular to a food-grade porous material and a preparation method thereof. The preparation method comprises the following steps: gradually carrying out enzymolysis on corn flour by alkaline protease and amylase under the conditions of proper temperature and pH, continuously stirring, adding food-grade vegetable gum, and forming porous glycoprotein under the assistance of ultrasonic waves; the porous glycoprotein is uniform in pore size and is 0.5-3 microns, and the surface of the porous glycoprotein is rich in functional groups, so that the porous glycoprotein has good adsorption performance and has very high adsorbability on hydrophobic compounds such as metal ions, pesticide residues, kitchen oil stains and the like. The preparation process is simple, chemical reagents do not need to be introduced, and safe and non-toxic substances are completely adopted as materials for preparing the porous material, so that the product is food-grade, small in damage to human bodies and the environment and wide in application in the food field.

This invention relates to the field of feed, specifically disclosing a method for preparing selenium- and strontium-enriched amino acid chelated feed; including the preparation of selenium / strontium-enriched amino acid fermentation products, the preparation steps of which are as follows: S1: Inoculating activated microalgae and yeast strains into a culture medium supplemented with selenium and strontium compounds, the pH of the culture medium is 6.5-7.5, the culture temperature is 25-35℃, and the culture is carried out under light and aeration conditions for 5-7 days; S2: Collecting selenium / strontium-enriched algal biomass using a flocculant, and ultrasonically treating the selenium / strontium-enriched algal biomass for 10-20 minutes, then adding soybean meal and rapeseed cake to the selenium / strontium-enriched algal biomass and stirring; S3: Adding cellulase, papain, alkaline protease, and pectinase for enzymatic hydrolysis to obtain selenium / strontium-enriched amino acid fermentation products. The selenium- and strontium-enriched amino acid chelated feed and its preparation method of this invention can improve the intestinal health of animals, increase the absorption and utilization rate of nutrients, and enhance animal immunity.

The present application relates to the technical field of genetic engineering and protein engineering, and particularly relates to a basic protease mutant with improved specific activity. The mutant comprises an amino acid sequence with at least 90% identity with SEQ ID NO: 1, and comprises substitution of amino acids at at least one position selected from the group consisting of 63, 109, 120, 154, 191, 261 and 328, compared with SEQ ID NO: 1. The specific activity of the mutant is generally increased by 13.12%-79.32% compared with wild type, which is beneficial to reduce the production cost of the enzyme and promote its wide application in the field of industrial enzymes.

The invention discloses brown cattle bone marrow collagen polypeptide with an immunoregulation effect as well as a preparation method and application of the brown cattle bone marrow collagen polypeptide, and belongs to the technical field of animal-derived food processing. The preparation method comprises the following steps: pretreating brown cattle bone marrow; the method comprises the following steps: dissolving pretreated brown cattle bone marrow in water, firstly adding alkaline protease to carry out enzymolysis, then simultaneously adding collagenase U and basophilic protease into a system, carrying out coupled enzymolysis under the protection of nitrogen, then cooling the system to 0-4 DEG C, regulating the pH value to 3-4, then carrying out autolysis for 10-30 minutes, and finally carrying out enzyme deactivation; centrifuging an enzyme deactivation product, taking supernatant, adjusting the pH value to be neutral, concentrating, dialyzing and freeze-drying to obtain crude collagen peptide; and carrying out primary purification and secondary refining on the crude collagen peptide to obtain the collagen peptide. The preparation process is simple, the molecular weight of the prepared polypeptide is 366-1514 Da, and the polypeptide has immunoregulation and antioxidant activity, can be used for preparing food, health care products or medicines for improving immunity and resisting oxidation, and realizes high-value utilization of livestock and poultry byproducts.

The present application relates to a kind of preparation method and application of egg yolk polypeptide with ACE inhibitory activity, the method comprises: Q1.degreased egg yolk powder is dissolved in appropriate amount of water, adjust pH to 6~8;Q2.50~60 ℃, pH=7‑8 under the condition of adding alkaline protease or flavour protease is carried out enzymolysis 1.5~2.5h, then enzyme is killed, and the egg yolk hydrolysate is obtained.The present application not only uses step-by-step enzymatic hydrolysis to prepare high-activity ACE inhibitor, and using the method of bioinformatics, 5 ACE inhibitory peptides (KFIPL, KFLPGY, KFLPTF, ATPFGKL, KLPDMILY) with high activity are screened and identified, and in order to solve the problem of polypeptide instability after sterilization in functional beverage, CMC and GG are used as stabilizer, and the problem of enzymatic polypeptide in functional beverage is solved.

The invention relates to the technical field of preparation of bioactive substances, in particular to a high-collagen eel extract and application thereof in preparation of anti-radiation products. According to the method, one or more of papain, neutral protease, flavourzyme, alkaline protease and trypsin are compounded into a compound enzyme to carry out directional enzymolysis on eel leftovers, and small-molecular oligopeptide is separated in combination with a membrane filtration technology. Wherein the characteristic that whole wheat flour absorbs fat is adopted, the flour serves as a green degreasing agent, and according to the denaturation and gelatinization effects of protein and starch, a compound adsorbent formed by compounding substances such as kieselguhr is added in the degreasing process; enzyme deactivation and degreasing are performed synchronously, so that energy consumption is reduced; the relative molecular weight of the high-collagen eel extract obtained by the preparation method disclosed by the invention is 1t; the content of 500Da is greater than or equal to 95%, the purity of the peptide powder is high, the extraction rate of collagen reaches up to 89.8%, and the yield of the peptide powder is high.

This invention discloses a method for preparing regenerated sweet potato rice for ice cream production, comprising washing, grinding, enzymatic hydrolysis, conditioning, and granulation steps. The enzymatic hydrolysis step involves rapidly adding washed fresh sweet potatoes, rice, soybeans, wheat, corn, and oats in a mass ratio of 100:(100-130):(35-46):(25-35):(15-25):(10-25) to a grinder for grinding, obtaining a composite slurry. The mixed slurry accounts for approximately 35-50% of the total mass. A composite enzymatic hydrolysate is added at 0.7-1.5% of the total mass for enzymatic hydrolysis, and the mixture is stirred at 45°C for 5 hours. The composite protease includes amylase, neutral protease, and alkaline protease. The stirring speed is controlled at 300 rpm. The enzymatic hydrolysate is then heated to 85°C and maintained for 20 minutes to obtain an enzyme-inactivated mixed slurry. The preparation technique involves cooling the slurry to 50-65°C, adding the slurry, dietary fiber powder, brown rice flour, and trace elements, mixing them in a ratio of 100:(30-40):(10-30):(1-10), and controlling the temperature at 37-45°C. The regenerated rice prepared according to this invention combines the texture, flavor, and chewiness of ice cream sweet potato. The nutrients and proteins in the rice are more easily absorbed by the human body through enzymatic hydrolysis, increasing the nutritional value of the regenerated rice.

This invention belongs to the food field, specifically relating to a hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product and its preparation method. The hypoallergenic, gluten-free, non-wheat tiger nut fermented noodle product comprises the following components: raw material powder, alkaline protease, transglutaminase, additives, and water; the raw material powder is a mixture of tiger nut meal powder and rice flour. The technical solution of this application utilizes a fermentation system using alkaline protease and transglutaminase. Alkaline protease hydrolyzes the amide and peptide bonds of proteins, causing acylation reactions that cross-link protein molecules, producing a network structure and improved flavor and quality. Transglutaminase catalyzes the acylation reaction between the amide group in glutamine and the ε-amino group on lysine peptides, causing cross-linking of protein molecules to form the target protein and produce the desired product.

An organic solid-state fermentation enzyme formulation and an organic plant protease hydrolysate, and preparation methods therefor. The organic solid-state fermentation enzyme formulation is prepared by solid-state fermentation of protease-producing microorganisms, wherein the organic solid-state fermentation enzyme formulation comprises neutral protease, acidic protease, alkaline protease, glucoamylase, and cellulase. By means of using the protease-producing microorganisms to perform solid-state fermentation on organic plant raw materials, the organic solid-state fermentation enzyme formulation rich in the acidic protease, the neutral protease, the alkaline protease, the cellulase, and the glucoamylase is obtained, and then a small amount of additional enzyme is added in the organic solid-state fermentation enzyme formulation, thereby improving the plant proteolysis efficiency by means of an enzyme system synergistic complementary effect.

The invention relates to the technical field of genetic engineering and protein engineering modification, in particular to a high-specific-activity alkaline protease mutant. According to the invention, on the basis of wild type alkaline protease AprE from bacillus clausii, a mutant containing mutation sites selected from the group consisting of V30I, I77L, I77V, S101G, N138Q, N138K, F183D, V197I, V197L, P219W, P219E, A226G and A226T is provided. The specific activity of the mutant is remarkably improved, the production cost of the enzyme is reduced, and wide application of the enzyme in the field of washing industry is promoted.

This invention relates to an extraction method for enhancing the hypoglycemic activity of mulberry leaf peptides. Freshly harvested mulberry leaves are washed, crushed, and then water and alkaline protease are added for extraction. After extraction, the enzyme is inactivated to obtain the mulberry leaf peptide extract. The extract is then filtered through a plate and frame filter to obtain a clear liquid and a residue. The clear liquid is further fractionated using ultrafiltration and nanofiltration membranes to obtain components with different molecular weight ranges. These components are then concentrated, sterilized using filter cartridges, and spray-dried to obtain products with different molecular weight ranges. This invention utilizes a fractionation and purification technology in the mulberry leaf peptide extraction process, resulting in different grades of mulberry leaf peptide products suitable for various hypoglycemic cases and scenarios.

The application discloses collagen tripeptide and a preparation method and application thereof, and belongs to the technical field of bioengineering. The preparation method comprises the following steps: obtaining bacillus velezensis with high collagenase yield through separation and identification, the bacillus velezensis belongs to probiotics, and high-activity collagenase is obtained through fermentation culture and purification; taking shark cartilage or blue fish skin as raw materials, and obtaining collagen tripeptide through the following steps of combined enzymolysis of alkaline protease and collagenase after pretreatment, inactivation, centrifugal separation and freeze-drying. The collagen tripeptide prepared by the application has a molecular weight of less than 500 Dalton, contains active components such as GHK tripeptide, is easy to absorb and has high safety, and can be used for preparing antioxidant products, anti-inflammatory products, memory-enhancing products or immunity-enhancing products. The application solves the problems of unsafe collagenase source and low collagen tripeptide preparation efficiency, and has a good industrial application prospect.

The invention relates to the technical field of food processing, in particular to zanthoxylum armatum oil extracted based on enzymolysis-high-voltage pulse combined assistance and a preparation method thereof. The preparation method comprises the following steps: enzymolysis treatment: blending zanthoxylum armatum and a compound enzyme solution at 45-55 DEG C, wherein the compound enzyme solution comprises alkaline protease, sucrase and cellulase; high-voltage pulse treatment: the electric field intensity is 1.2-1.5 kV / cm, the pulse width is 15-20 microseconds, and the treatment time is 6-9 minutes; solvent extraction: performing centrifugal separation after edible oil extraction. According to the technical scheme, through the synergistic effect of the enzymolysis method and the high-voltage pulsed electric field technology, heat-sensitive flavor and numb-sensitive substances in the zanthoxylum armatum raw materials are reserved to the maximum extent while efficient extraction is achieved.

The application discloses a kind of immunity-enhancing pea peptides and its preparation method and application, belong to functional peptide preparation technical field.Preparation method includes: taking pea protein preheating, adding alkaline protease, flavour protease and papain complex protease compound to carry out first-stage enzymolysis, after enzyme inactivation, amino peptidase is added to carry out second-stage directional enzymolysis, and the obtained enzymatic hydrolysate is collected by membrane separation component with molecular weight less than 1000u, and is concentrated and dried to obtain.The application adopts endo-enzyme combined with exo-enzyme two-stage step enzymolysis strategy, and the prepared pea peptide molecular weight is less than 1000u Peptide segment ratio >80%, and the peptide content is >90%, without bitter taste, and has significant immune-enhancing activity, and can be widely applied in food, health food or pharmaceutical field.

The invention relates to the technical field of genetic engineering and protein engineering modification, in particular to a high-specific-activity alkaline protease mutant. According to the invention, on the basis of wild type alkaline protease AprE from bacillus clausii, a mutant containing mutation sites selected from the group consisting of V30I, I77L, I77V, S101G, N138Q, N138K, F183D, V197I, V197L, P219W, P219E, A226G and A226T is provided. The specific activity of the mutant is remarkably improved, the production cost of the enzyme is reduced, and wide application of the enzyme in the field of washing industry is promoted.

The invention belongs to the technical field of food processing, and discloses a use method of a phosphorus-free water-retaining agent suitable for silver carp and bighead carp heads. The method comprises the following steps: selectively depolymerizing a mucus layer on the skin of a fish head by using alkaline protease, trehalose and a sodium citrate pretreatment solution through a mucus layer nanopore channel induction-low-temperature vacuum tumbling synergistic permeation process to form 50-200nm through micropores; and then combining vacuum rolling and kneading at 4 DEG C to drive non-phosphorus water retention components such as sodium carboxymethyl cellulose and L-arginine to uniformly permeate into muscular tissues at a depth of more than 8mm. According to the method disclosed by the invention, a set of complete, controllable and efficient phosphorus-free water retention technical system is constructed through cooperative regulation and control of interface microstructure engineering and mass transfer kinetics, so that not only is the problem of core quality deterioration in deep processing of silver carp and bighead carp heads solved, but also a transferable technical normal form is provided for phosphorus-free preservation of other high-mucus covering type aquatic products.