CN101701241A - Preparation method of scallop active peptide - Google Patents
Preparation method of scallop active peptide Download PDFInfo
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- CN101701241A CN101701241A CN200910230026A CN200910230026A CN101701241A CN 101701241 A CN101701241 A CN 101701241A CN 200910230026 A CN200910230026 A CN 200910230026A CN 200910230026 A CN200910230026 A CN 200910230026A CN 101701241 A CN101701241 A CN 101701241A
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- scallop
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Abstract
The invention relates to a preparation method of scallop active peptide by utilizing scallop refuse parts; the scallop refuse parts are dehydrated and dried and are crashed into fine powder with 100-200 meshes, 10-30 times of purified water is added, microorganism is removed by heating, and then enzyme hydrolysis is carried out to the proteolytic enzyme after being cooled, and heating is carried out to inactivate enzymes after enzyme hydrolysis is carried out, undissolved substances are removed by centrifugation after being cooled, 95 percent of alcohol is added in liquid supernatant to lead the system to have 50-60 percent of alcohol concentration, and then the sediment is removed by centrifugation after being still, and then the liquid supernatant is decompressed and concentrated to remove the alcohol, active carbon is utilized to carried out decoloration, and finally, the scallop active peptide is obtained by drying. The manufacturing procedure is rational, the operation is simple, the operability is strong, industrial production is easy to realize, the processed product has rich nutrition, therefore, the scallop active peptide has health-care function.
Description
Technical field
The present invention relates to a kind of active substance extractive technique field, especially a kind of preparation method who utilizes the scallop tankage to prepare scallop active peptide.
Background technology
Scallop is nutritious, contains several mineral materials such as protein, VITAMIN, calcium, iron, magnesium, potassium.For preventing and treating hypertension, heart trouble, promote the metabolism and the thyroid normal secretion of human organ, have special efficacy; To prevention of arterial sclerosis, myocardial infarction, intestinal cancer, constipation, Ginseng Extract, prevent obesity, have very high effect.Scallop is except that nutritious, and its meat is also fresh and tender especially, therefore just is subjected to liking of people from ancient times.
Along with the breakthrough of scallop culture technology, the enterprise of the processing of mass-producing at present scallop is more and more, yet the tankage in the scallop course of processing-a scallop splanchna is not fully utilized.Find that according to the study contain abundant lipid acid in the scallop splanchna, wherein polyunsaturated fatty acid EPA content is higher, as the regulatory factor of organism, EPA has the effect that reduces platelet aggregation, and cerebral thrombosis and arteriosclerosis are also had prevention effect.In recent years, how to utilize this part resource, improve scallop processing added value and become the research topic that people pay close attention to.In the CN100336832C Chinese invention patent specification sheets of Granted publication on September 12nd, 2007 disclosed " process for extracting comb shell polysaccharide ", it comprises raw material processing, homogenate, ultrasonic, enzymolysis, separation, concentrates, alcohol precipitation, exsiccant processing step.At present, yet there are no that to be with the scallop tankage be the report of feedstock production scallop polypeptide.
Summary of the invention
Technical problem to be solved by this invention is in order to overcome above-mentioned the deficiencies in the prior art, provide a kind of scallop tankage that utilize to prepare scallop active peptide, production process is reasonable, easy and simple to handle, workable, easily realizes the preparation method of the scallop active peptide of suitability for industrialized production.This preparation method extracts the gained scallop active peptide, and health-care effecies such as Ginseng Extract, enhance immunity power are arranged.
The technical scheme that the present invention solves the problems of the technologies described above employing is: a kind of preparation method of scallop active peptide, it is characterized in that: the scallop tankage are dehydrated, break into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, the cooling back adds proteolytic ferment and carries out enzymolysis, the enzymolysis post-heating enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, final drying gets scallop active peptide.
Proteolytic ferment of the present invention is to adopt in Sumizyme MP, aspartic protease, neutral enzymatic, food flavor enzyme, prozyme, the papoid one or more compound.
Proteolytic ferment enzymolysis process of the present invention is: get scallop tankage powder, add its quality 10-30 pure water doubly, heat treated, make the solution core temperature reach 95-100 ℃ of lasting 10min, be cooled to 50 ℃, add proteolytic ferment, the ratio of its consumption and scallop tankage powder is 1: 100-500.
The present invention utilizes the scallop tankage to prepare scallop active peptide, extracts the gained scallop active peptide, and health-care effecies such as Ginseng Extract, enhance immunity power are arranged.Against existing technologies, the inventive method production process is reasonable, and is easy and simple to handle, workable, easily realizes suitability for industrialized production, and the goods of processing are nutritious, have health-care effect.
Embodiment
The invention will be further described below in conjunction with embodiment.
A kind of preparation method of scallop active peptide, it dehydrates the scallop tankage, breaks into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, and cooling back adds proteolytic ferment and carries out enzymolysis, the enzymolysis post-heating enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, final drying gets scallop active peptide.
Proteolytic ferment of the present invention is to adopt in Sumizyme MP, aspartic protease, neutral enzymatic, food flavor enzyme, prozyme, the papoid one or more compound.
Concrete processing method is:
The preparation of a, scallop tankage powder is chosen the scallop tankage and is carried out drying, makes its moisture finally between 5-10%, utilizes Universalpulverizer to break into 100-200 purpose fine powder then;
B, enzymolysis are got scallop tankage powder, add its quality 10-30 pure water doubly, and heat treated makes the solution core temperature reach 95-100 ℃ of lasting 10min, is cooled to 50 ℃, adds proteolytic ferment, and the ratio of its consumption and scallop tankage powder is 1: 100-500
C, the enzyme enzymolysis that the goes out post-heating enzyme that goes out that finishes, heat treated makes the solution core temperature reach 95-100 ℃ of lasting 10min;
D. the protease hydrolysis liquid behind the centrifugal enzyme that goes out carries out centrifugal removal insolubles, adopts link-suspended basket centrifuge, centrifugal condition 2000rpm, the centrifugal motivation 12000rpm of 20-30min or tubular type, 10-20min;
E, the supernatant liquor of precipitation after centrifugal add 95% ethanol and precipitate the alcohol concn that the system concentration of making reaches 50-60%, static 12h;
F, centrifugally above-mentioned precipitated liquid is carried out centrifugal, remove precipitation, centrifugal condition: link-suspended basket centrifuge, centrifugal condition 2000rpm, 20-30min or tubular-bowl centrifuge 12000rpm, 10-20min;
G, concentrate and to utilize concentrating under reduced pressure equipment under 60-70 ℃, to be evaporated to no ethanol above-mentioned centrifuged supernatant to distinguish the flavor of;
H, decolouring drying utilize gac to decolour above-mentioned concentrated solution, and the decolouring after drying can adopt 150 ℃ of spraying drying condition inlet temperature, 80 ℃ of air outlet temperatures; Also can adopt lyophilize, crushed after being dried gets the scallop active peptide powder.
Embodiment 1
A kind of preparation method of scallop active peptide, the scallop tankage are dehydrated, break into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, the cooling back adds prozyme, and (ratio of enzyme dosage and scallop tankage powder is 1: 100-500) carry out enzymolysis, the enzymolysis post-heating enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, final drying gets scallop active peptide.Specifically:
The preparation of a, scallop tankage powder is chosen the scallop tankage and is carried out drying, makes its moisture finally 10%, utilizes Universalpulverizer to break into 100-200 purpose fine powder then;
B, enzymolysis are got scallop tankage powder 50kg, add the pure water of its quality 500L, and heat treated makes the solution core temperature reach 95-100 ℃ of lasting 10min, is cooled to 50 ℃, add 0.5kg prozyme hydrolysis 2h under 50 ℃ of constant temperature;
C, the enzyme enzymolysis that the goes out post-heating enzyme that goes out that finishes makes the solution core temperature reach 95-100 ℃ of lasting 10min;
Protease hydrolysis liquid behind d, the centrifugal enzyme that goes out carries out centrifugal removal insolubles, adopts link-suspended basket centrifuge, centrifugal condition 2000rpm, centrifugal 30min;
E, the supernatant liquor of precipitation after centrifugal, the ethanol that adds 750L95% precipitates static 12h;
F, centrifugal with above-mentioned precipitated liquid through link-suspended basket centrifuge, the centrifugal 30min of 2000rpm;
G, concentrate and to utilize concentrating under reduced pressure equipment under 60 ℃, to be evaporated to no ethanol above-mentioned centrifuged supernatant to distinguish the flavor of;
H, decolouring drying utilize gac to decolour above-mentioned concentrated solution, and the decolouring after drying can adopt 150 ℃ of spraying drying condition inlet temperature, and air outlet temperature gets the scallop active peptide powder for 80 ℃.
Embodiment 2
A kind of preparation method of scallop active peptide, concrete steps are:
The preparation of a, scallop tankage powder is chosen the scallop tankage and is carried out drying, makes its moisture finally 8%, utilizes Universalpulverizer to break into 100-200 purpose fine powder then;
B, enzymolysis are got scallop tankage powder 50kg, the pure water that adds its quality 1000L, heat treated, make the solution core temperature reach 95-100 ℃ of lasting 10min, be cooled to 50 ℃, regulator solution pH value is 2, adds 0.5kg aspartic protease hydrolysis 2h under 50 ℃ of constant temperature, regulating pH value is 10 adding Sumizyme MP 0.5kg hydrolysis 2h under 50 ℃ of constant temperature, and regulating pH value after hydrolysis finishes is 7;
C, the enzyme that goes out heat the enzyme that goes out with above-mentioned solution, make the solution core temperature reach 95 ℃ of lasting 10min;
Protease hydrolysis liquid behind d, the centrifugal enzyme that goes out carries out centrifugal removal insolubles, adopts link-suspended basket centrifuge, centrifugal condition 2000rpm, centrifugal 30min;
E, the supernatant liquor of precipitation after centrifugal, the ethanol that adds 1500L95% precipitates static 12h;
F, centrifugal with above-mentioned precipitated liquid through link-suspended basket centrifuge, the centrifugal 30min of 2000rpm;
G, concentrate and to utilize concentrating under reduced pressure equipment under 60 ℃, to be evaporated to no ethanol above-mentioned centrifuged supernatant to distinguish the flavor of;
H, decolouring drying utilize gac to decolour above-mentioned concentrated solution, and the decolouring after drying can adopt 150 ℃ of spraying drying condition inlet temperature, and air outlet temperature gets the scallop active peptide powder for 80 ℃.
Embodiment 3
A kind of preparation method of scallop active peptide, the scallop tankage are dehydrated, break into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, it is that (ratio of enzyme dosage and scallop tankage powder is 1 to 2-3 adding aspartic protease: 100-500) that adjusting pH value in cooling back makes the solution pH value, regulator solution PH is that (ratio of enzyme dosage and scallop tankage powder is 1 to 9-10 adding hydrolysis by novo: 100-500) 2h behind the enzymolysis 2h, regulate PH to neutral, heat the enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, final drying gets scallop active peptide.
Embodiment 4
A kind of making method of scallop active peptide, the scallop tankage are dehydrated, break into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, the cooling back adds papain, and (ratio of enzyme dosage and scallop tankage powder is 1: 100-500) carry out enzymolysis, the enzymolysis post-heating enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, the processing method that final drying prepares scallop active peptide gets scallop active peptide.
Claims (3)
1. the preparation method of a scallop active peptide, it is characterized in that: the scallop tankage are dehydrated, break into 100-200 purpose fine powder, add 10-30 pure water doubly, heating is gone out except that microorganism, the cooling back adds proteolytic ferment and carries out enzymolysis, the enzymolysis post-heating enzyme that goes out, the centrifugal removal insolubles in cooling back, the ethanol of supernatant liquor adding 95% makes system concentration reach the alcohol concn of 50-60%, and the centrifugal removal in static back precipitates, and the supernatant liquor concentrating under reduced pressure is removed ethanol, utilize decolorizing with activated carbon, final drying gets scallop active peptide.
2. according to the preparation method of the described scallop active peptide of claim 1, it is characterized in that: described proteolytic ferment is to adopt in Sumizyme MP, aspartic protease, neutral enzymatic, food flavor enzyme, prozyme, the papoid one or more compound.
3. according to the preparation method of the described scallop active peptide of claim 1, it is characterized in that: described proteolytic ferment enzymolysis process is to get scallop tankage powder earlier, add its quality 10-30 pure water doubly, heat treated, make the solution core temperature reach 95-100 ℃ of lasting 10min, be cooled to 50 ℃, add proteolytic ferment, the ratio of its consumption and scallop tankage powder is 1: 100-500.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN102475266A (en) * | 2010-11-22 | 2012-05-30 | 河北农业大学 | Preparation method of natural zinc-rich oyster powder |
| CN102952838A (en) * | 2011-08-23 | 2013-03-06 | 浙江海洋学院 | Preparation method of immune-enhancing mussel enzymatic hydrolytic polypeptide and preparation method of corresponding tablet thereof |
| CN105385744A (en) * | 2015-12-29 | 2016-03-09 | 广西钦州市绿源天然食品加工有限公司 | Preparation method of scallop brim polypeptide extractive |
| CN106307446A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Method for preparing taste-active peptides of scallops |
| CN106698630A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of mariculture heavy metal pollution treating agent |
| CN106720914A (en) * | 2016-12-01 | 2017-05-31 | 中国科学院烟台海岸带研究所 | The preparation method of scallop edge polypeptide dry powder |
| CN107523601A (en) * | 2017-10-11 | 2017-12-29 | 山东大学 | The preparation method and applications of scallop edge whitening peptide |
| CN109892661A (en) * | 2019-03-27 | 2019-06-18 | 集美大学 | A kind of pearl shell peptide and its production method |
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2009
- 2009-11-05 CN CN200910230026A patent/CN101701241A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN101965965B (en) * | 2010-08-31 | 2012-08-29 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN102475266A (en) * | 2010-11-22 | 2012-05-30 | 河北农业大学 | Preparation method of natural zinc-rich oyster powder |
| CN102952838A (en) * | 2011-08-23 | 2013-03-06 | 浙江海洋学院 | Preparation method of immune-enhancing mussel enzymatic hydrolytic polypeptide and preparation method of corresponding tablet thereof |
| CN102952838B (en) * | 2011-08-23 | 2015-05-06 | 浙江海洋学院 | Preparation method of immune-enhancing mussel enzymatic hydrolytic polypeptide and preparation method of corresponding tablet thereof |
| CN105385744A (en) * | 2015-12-29 | 2016-03-09 | 广西钦州市绿源天然食品加工有限公司 | Preparation method of scallop brim polypeptide extractive |
| CN106307446A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Method for preparing taste-active peptides of scallops |
| CN106720914A (en) * | 2016-12-01 | 2017-05-31 | 中国科学院烟台海岸带研究所 | The preparation method of scallop edge polypeptide dry powder |
| CN106698630A (en) * | 2016-12-12 | 2017-05-24 | 钦州学院 | Preparation method of mariculture heavy metal pollution treating agent |
| CN107523601A (en) * | 2017-10-11 | 2017-12-29 | 山东大学 | The preparation method and applications of scallop edge whitening peptide |
| CN107523601B (en) * | 2017-10-11 | 2019-10-11 | 山东大学 | The preparation method and applications of scallop edge whitening peptide |
| CN109892661A (en) * | 2019-03-27 | 2019-06-18 | 集美大学 | A kind of pearl shell peptide and its production method |
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