CN101233950A - Technique for extracting anti-oxidant from low value sea water fish and leftover protein - Google Patents
Technique for extracting anti-oxidant from low value sea water fish and leftover protein Download PDFInfo
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- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 5
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- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 abstract 1
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- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 3
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- 238000013459 approach Methods 0.000 description 2
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- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a technology for extracting antioxidant from the protein of low value marine fishes and the scraps thereof after processing. The materials, low value marine fishes and the scraps thereof after processing, are added with water with a weight 2 to 4 times of the materials and are ground into a meat pulp with a pH value regulated to 5 to 7; pawpaw protease and flavorzyme in a ratio of 1 : 1 is added hydrolyzed and enzyme quantity is controlled between 600 to 2,400 IU; the enzymolysis liquid is filtered and the pH value of the obtained ultrafiltration hydrolysate is regulated to 6 to 8; the regulated ultrafiltration hydrolysate is continuously stirred; 1 portion of ferrous chloride or calcium chloride with a concentration of 1 to 4 percent are added in 50 portions of ultrafiltration hydrolysate according to a weight/volume proportion and then the mixed solution is chelated, centrifuged to obtain sedimentation A; absolute alcohol is added in the filtrate until the concentration is 50 to 60 percent and the obtained filtrate is silenced and centrifuged to obtain sedimentation B; alcohol is added in the filtrate until the final concentration is 80 percent and the obtained filtrate is silenced and centrifuged to obtain sedimentation C; the sedimentations A, B and C are dried in vacuum so as to obtain antimicrobial; the antioxidant activity of the antimicrobial reaches 57.1 to 94.4 percent of that of Vitamine E; besides, the antimicrobial can be used in foods industry and relevant industry.
Description
Technical field
The present invention relates to a kind of from low value marine fish and processing back its, extract the technology of antioxidant the leftover proteins such as skin, bone, internal organ, belong to biological technical field.
Technical background
As everyone knows, be referred to as antioxidant for preventing or delaying the employed a kind of food additives of food composition oxidation deterioration, the oxidation deterioration of food mainly shows as the fading of the becoming sour of grease and fat-rich food, food, brown stain, vitamin destruction etc.The human body active oxygen radical is had bigger damaging action to body, cause protein damage, enzyme deactivation, lipid peroxidation, cause aging, tumour, angiocardiopathy etc.Artificial synthetic dibutyl hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and n-propyl gallate (PG) though etc. have an effect of good removing free radical, in recent years studies show that they have carcinogenesis.Therefore, seek to human body safety and efficiently novel antioxidant have great significance.
Summary of the invention
For solving above-mentioned the deficiencies in the prior art, the present invention be a kind of be the method for raw material extraction antioxidant from leftover proteins such as head after processing of seawater fish or seawater fish, skin, bone, internal organ.
Marine low-value fish and leftover protein matter aboundresources, majority is used to produce the feed fish meal at present, small part is used to extract edible protein hydrolysate or as flavoring, the research that protein hydrolysate has antioxygenic activity also has some reports, but is also effectively used at present.Protein is hydrolyzed to complex polypeptide and modifies this antioxidation in back through metal-chelating and strengthened the antioxidation activity that approaches Vit.E that has.Relevant marine protein matter protease hydrolysate complex polypeptide metallo-chelate high anti-oxidation activity yet there are no report.
For solving above-mentioned extractive technique, the present invention is by complex enzyme for hydrolyzing, acquisition polypeptide complex to above-mentioned raw materials, modify through metal-chelating again and separate with classification, obtain antiseptic, concrete process technology scheme is: raw material → pre-treatment → complex enzyme for hydrolyzing → centrifugal filtration → ultrafiltration → chelating modification → centrifugation → alcohol precipitation → vacuum drying → pulverizing → finished product
The technical scheme that the present invention's foundation is above-mentioned:
(1) raw material of Shi Yonging is that leftover bits and pieces such as fresh low value sea water fish and the head after processing thereof, skin, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, adds entry in 1 ratio than 2-4, and promptly the raw material of 1 part of weight adds the water of 2-4 part raw material weight, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5-7, ratio in vigor 1 to 1 adds papain (pressed powder, 400,000 IU) and food flavor enzyme (liquid, 2,000,000 IU), the enzyme amount is controlled to be 600-2400IU, is under 40-60 ℃ the condition limited hydrolysis 2-4 hour in temperature.Hydrolyzate is heated to 90 ℃-100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) centrifugal filtration and ultrafiltration: adopting flame filter press or centrifuge coarse filtration enzymolysis liquid, is the ultrafiltration membrance filter of 0.2-0.5 μ m with membrane aperture again, obtains the ultrafiltration hydrolyzate;
(5) chelating modification → centrifugation → alcohol precipitation: the pH to 6-8 that adjusts the ultrafiltration hydrolyzate, under continuous stirring condition, slowly add by weight/1 part of frerrous chloride or calcium chloride solution that concentration is 1-4% of 50 parts of ultrafiltration hydrolyzates addings of volume ratio, and kept 15-60 minute; Leave standstill and place that centrifugation obtains precipitate A after 3 hours; Filtrate add absolute ethyl alcohol to system final concentration reach 50-60% leave standstill 2 hours once more centrifugation obtain deposit B; Add absolute ethyl alcohol to final concentration again and reach 80% and left standstill 2 hours, centrifugation obtains deposit C;
(6) vacuum drying: precipitate A, B, C vacuum drying are promptly obtained the antioxidant finished product.
Described low value sea water fish refers to fresh or through freezing small-sized, inexpensive, is not generally purchased edible by the consumer, is characterized in cheap, and then price is more cheap as for the leftover bits and pieces after the processing such as fish-skin, bone, internal organ etc.
Use the antioxidant that above-mentioned technology obtains, opened up the high-valued development approach of the leftover protein class resource after low value fish in the seawater fish or the processing, the antioxidant that behind ferrous or calcium chelating, obtains, not only has anti-oxidation effect, and be the nutrition fortifier of a kind of benefit iron (calcium), do not see relevant ferrous (or calcium) compound or peptide and amino acid iron (calcium) as yet and integrate the report that thing has antioxidation activity.
The present invention has following advantage:
(1) be raw material with marine low-value fish or processing back leftover bits and pieces, produce three kinds of antioxidants of preparation, the alcohol in the production process can be recycled, and production cost is low, can realize the high-valued exploitation of aquatic products and highly utilize;
(2) production Technology is to equipment otherwise height, and equipment investment is few, and general aquatic products processing enterprise all possesses the condition and the ability of exploitation;
(3) because extract, so product has the pure natural characteristics, have significant antioxidation biology activity from fish albumen, its antioxidation activity reaches the 57.1-94.4% of vitamin E, can be widely used in food industry and related industries.
The specific embodiment
The embodiment of the invention one:
(1) raw material of Shi Yonging is that leftover bits and pieces such as fresh low value sea water fish and the skin after processing thereof, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and the ratio in 1 to 2 adds entry, and promptly the raw material of 1 part of weight adds the water of 2 parts of raw material weights, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5, and by the ratio adding papain (pressed powder, 400,000 IU) and the food flavor enzyme (liquid, 2,000,000 IU) of vigor 1 to 1, the enzyme amount is controlled to be 600IU, is limited hydrolysis 2 hours under 40-60 ℃ the condition in temperature.Hydrolyzate is heated to 90 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) centrifugal filtration and ultrafiltration: adopting flame filter press or centrifuge coarse filtration enzymolysis liquid, is the ultrafiltration membrance filter of 0.2 μ m with membrane aperture again, obtains the ultrafiltration hydrolyzate;
(5) chelating modification → centrifugation → alcohol precipitation: adjust the pH to 6 of ultrafiltration hydrolyzate, under continuous stirring condition, the slow adding by weight/1 part of concentration of 50 parts of ultrafiltration hydrolyzates addings of volume ratio is 1% frerrous chloride or calcium chloride solution, and kept 15 minutes; Leave standstill and place that centrifugation obtains precipitate A after 3 hours; Filtrate add absolute ethyl alcohol to system final concentration reach 50% leave standstill 2 hours once more centrifugation obtain deposit B; Add absolute ethyl alcohol to final concentration again and reach 80% and left standstill 2 hours, centrifugation obtains deposit C;
(6) vacuum drying: precipitate A, B, C vacuum drying are promptly obtained the antioxidant finished product.
Described low value sea water fish refers to fresh or through freezing small-sized, inexpensive, is not generally purchased edible by the consumer, is characterized in cheap, and then price is more cheap as for the leftover bits and pieces after the processing such as fish-skin, bone, internal organ etc.
The embodiment of the invention two:
(1) raw material of Shi Yonging is that leftover bits and pieces such as fresh low value sea water fish and the skin after processing thereof, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and the ratio in 1 to 3 adds entry, and promptly the raw material of 1 part of weight adds the water of 3 parts of raw material weights, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 6, and by the ratio adding papain (pressed powder, 400,000 IU) and the food flavor enzyme (liquid, 2,000,000 IU) of vigor 1 to 1, the enzyme amount is controlled to be 1500IU, is limited hydrolysis 3 hours under 50 ℃ the condition in temperature.Hydrolyzate is heated to 95 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) centrifugal filtration and ultrafiltration: adopting flame filter press or centrifuge coarse filtration enzymolysis liquid, is the ultrafiltration membrance filter of 0.3 μ m with membrane aperture again, obtains the ultrafiltration hydrolyzate;
(5) chelating modification → centrifugation → alcohol precipitation: the pH to 7 that adjusts the ultrafiltration hydrolyzate, under continuous stirring condition, the slow adding by weight/1 part of concentration of 50 parts of ultrafiltration hydrolyzates addings of volume ratio is 2.5% frerrous chloride or calcium chloride solution, and kept 40 minutes; Leave standstill and place that centrifugation obtains precipitate A after 3 hours; Filtrate add absolute ethyl alcohol to system final concentration reach 50% leave standstill 2 hours once more centrifugation obtain deposit B; Add absolute ethyl alcohol to final concentration again and reach 80% and left standstill 2 hours, centrifugation obtains deposit C;
(6) vacuum drying: precipitate A, B, C vacuum drying are promptly obtained the antioxidant finished product.
The embodiment of the invention three:
(1) raw material of Shi Yonging is that leftover bits and pieces such as fresh low value sea water fish and the skin after processing thereof, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, and the ratio in 1 to 4 adds entry, and promptly the raw material of 1 part of weight adds the water of 4 parts of raw material weights, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 7, and by the ratio adding papain (pressed powder, 400,000 IU) and the food flavor enzyme (liquid, 2,000,000 IU) of vigor 1 to 1, the enzyme amount is controlled to be 2400IU, is limited hydrolysis 3 hours under 60 ℃ the condition in temperature.Hydrolyzate is heated to 100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) centrifugal filtration and ultrafiltration: adopting flame filter press or centrifuge coarse filtration enzymolysis liquid, is the ultrafiltration membrance filter of 0.5 μ m with membrane aperture again, obtains the ultrafiltration hydrolyzate;
(5) chelating modification → centrifugation → alcohol precipitation: adjust the pH to 8 of ultrafiltration hydrolyzate, under continuous stirring condition, the slow adding by weight/1 part of concentration of 50 parts of ultrafiltration hydrolyzates addings of volume ratio is 4% frerrous chloride or calcium chloride solution, and kept 60 minutes; Leave standstill and place that centrifugation obtains precipitate A after 3 hours; Filtrate add absolute ethyl alcohol to system final concentration reach 50% leave standstill 2 hours once more centrifugation obtain deposit B; Add absolute ethyl alcohol to final concentration again and reach 80% and left standstill the high deposit C that obtains of centrifugal branch 2 hours;
(6) vacuum drying: precipitate A, B, C vacuum drying are promptly obtained the antioxidant finished product.
By the resulting antioxidant of the present invention of above-mentioned example example, adopt the TBA method, i.e. the thiobarbituricacid method.Shown in its antioxidant effect sees the following form:
Can find out obviously that by last table 3 kinds of classification separation components of the chelating trim of polypeptide complex and polypeptide complex all show antioxidation activity in various degree; Ferrous chelating trim A, B, C three component antioxidation activities reach 76.8%, 92.4% and 57.1% of tocopherol oxidation inhibiting rate; Calcium chelating trim A, B, C three components reach 94.43%, 85.22% and 79.07% respectively compares with polypeptide complex, and calcium chelating trim A, B, C three component antioxidation activities all obtain improving more significantly; Contrast with tocopherol, ferrous chelating trim B component and calcium chelating trim A component are 92.4% and 94.43% to tocopherol oxidation inhibiting rate, the result shows that equally the component that pure dissolubility is lower all has oxidation resistance preferably, and its oxidation resistance is higher than the not active peptide of chelating; And the higher component of pure dissolubility, its oxidation resistance a little less than, but still be higher than the not active peptide of chelating (complex polypeptide).
Claims (1)
1. from low value sea water fish and processing back leftover protein, extract the technology of antioxidant, it is characterized in that its extracting method is:
(1) raw material: the raw material of use is that leftover bits and pieces such as fresh low value sea water fish and the head after processing thereof, skin, bone, internal organ are as raw material;
(2) pre-treatment: raw material cleans the back and pulverizes with pulverizer, adds entry in 1 ratio than 2-4, and promptly the raw material of 1 part of weight adds the water of 2-4 part raw material weight, wears into the meat slurry;
(3) complex enzyme for hydrolyzing: adjusting meat slurry pH is 5-7, and the ratio adding papain in vigor 1 to 1 is pressed powder, 400,000 IU, and food flavor enzyme are liquid, 2,000,000 IU, the enzyme amount is controlled to be 600-2400IU, is under 40-60 ℃ the condition limited hydrolysis 2-4 hour in temperature.Hydrolyzate is heated to 90 ℃-100 ℃, and keeps killing in 15 minutes the vigor of enzyme;
(4) centrifugal filtration and ultrafiltration: adopting flame filter press or centrifuge coarse filtration enzymolysis liquid, is the ultrafiltration membrance filter of 0.2-0.5 μ m with membrane aperture again, obtains the ultrafiltration hydrolyzate;
(5) chelating modification → centrifugation → alcohol precipitation: the pH to 6-8 that adjusts the ultrafiltration hydrolyzate, constantly slowly adding by weight under the stirring condition/1 part of frerrous chloride or calcium chloride solution that concentration is 1-4% of 50 parts of ultrafiltration hydrolyzates addings of volume ratio, and keeping 15-60 minute; Leave standstill and place that centrifugation obtains precipitate A after 3 hours; Filtrate add absolute ethyl alcohol to system final concentration reach 50-60% leave standstill 2 hours once more centrifugation obtain deposit B; Filtrate is added absolute ethyl alcohol to final concentration again and is reached 80% and left standstill 2 hours, and centrifugation obtains deposit C;
(6) vacuum drying: precipitate A, B, C vacuum drying are promptly obtained the natural antibacterial agent finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100671453A CN101233950A (en) | 2007-01-29 | 2007-01-29 | Technique for extracting anti-oxidant from low value sea water fish and leftover protein |
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| CNA2007100671453A CN101233950A (en) | 2007-01-29 | 2007-01-29 | Technique for extracting anti-oxidant from low value sea water fish and leftover protein |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669401A (en) * | 2011-11-15 | 2012-09-19 | 浙江省海洋开发研究院 | Production method of fish protein hydrolyzed chelate |
| CN103388014A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Preparation method for ferrous chelated antibacterial peptide |
| CN104664454A (en) * | 2015-03-03 | 2015-06-03 | 华南理工大学 | Uric-acid-reducing peptide chelated calcium as well as preparation method and application thereof |
| CN105794977A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone milk tablets having effect of supplementing ferrum and preparation method thereof |
| CN106072081A (en) * | 2016-06-23 | 2016-11-09 | 常熟理工学院 | A kind of preparation method of the razor shell polypeptide calcium chelate with antioxidant activity |
-
2007
- 2007-01-29 CN CNA2007100671453A patent/CN101233950A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669401A (en) * | 2011-11-15 | 2012-09-19 | 浙江省海洋开发研究院 | Production method of fish protein hydrolyzed chelate |
| CN103388014A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Preparation method for ferrous chelated antibacterial peptide |
| CN103388014B (en) * | 2012-05-11 | 2015-11-25 | 浙江海洋学院 | A kind of ferrous chelating antibacterial peptide preparation method |
| CN104664454A (en) * | 2015-03-03 | 2015-06-03 | 华南理工大学 | Uric-acid-reducing peptide chelated calcium as well as preparation method and application thereof |
| CN104664454B (en) * | 2015-03-03 | 2017-10-20 | 华南理工大学 | A kind of anti-trioxypurine peptide chelating calcium and its production and use |
| CN105794977A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone milk tablets having effect of supplementing ferrum and preparation method thereof |
| CN106072081A (en) * | 2016-06-23 | 2016-11-09 | 常熟理工学院 | A kind of preparation method of the razor shell polypeptide calcium chelate with antioxidant activity |
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