CN102669405A - Preparation method of duck bone protein peptide - Google Patents
Preparation method of duck bone protein peptide Download PDFInfo
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- CN102669405A CN102669405A CN2012101590454A CN201210159045A CN102669405A CN 102669405 A CN102669405 A CN 102669405A CN 2012101590454 A CN2012101590454 A CN 2012101590454A CN 201210159045 A CN201210159045 A CN 201210159045A CN 102669405 A CN102669405 A CN 102669405A
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Abstract
The invention discloses a preparation method of a duck bone protein peptide and belongs to the field of food machining. The preparation method comprises the following steps of: firstly crushing fresh duck bones, washing, boiling at a high temperature, centrifuging, cooling and removing upper layer grease; secondly, adding food-grade neutral protease to carry out enzymolysis and carrying out enzyme inactivation; adding active carbon to de-color and deodorize; and finally, centrifuging, decompressing and concentrating, freezing and drying to obtain duck bone protein peptide powder. The preparation method has the advantages of low cost, safe product, no toxic side effect, and simplicity and convenience for operation.
Description
Technical field
The present invention relates to a kind of preparation method of duck bone protein peptides, specifically is a kind of method of utilizing thermophilic digestion, neutral protease enzymolysis and activated carbon decolorizing deodorization to prepare duck bone protein peptides, belongs to food processing field.
Background technology
Protein digestion is meant that protein is degraded into peptide class and the amino acid whose process of small-molecular weight more under the effect of enzyme.One of valid approach that enzymolysis is engineered protein, realize the protein function diversification, improve that protein is worth; Because of its mechanism is gentle, efficient, safe and easy to control, become current international protein manufacture field one of the most promising developing direction.
The functional characteristic of protein digestion product; The characteristic that all is different from protein before the enzymolysis like dissolubility, viscosity, emulsibility, foaming characteristic, gelation and flavor characteristic; These depend on molecular size or degree of hydrolysis to a great extent, and these functional characteristics also receive the kind of enzyme that protein digestion uses and the influence of enzymatic hydrolysis condition.Is raw material like Zhao Yuhong etc. with the protein in the silver carp leftover bits and pieces, carries out enzymolysis and has studied the functional characteristic of enzymolysis product.The result shows: enzymolysis product has good dissolubility, and good heat endurance is stable with refrigeration, and enzymolysis product than enzymolysis before protein have better foaming characteristic, viscosity is also than rapid decline.Also there are some animal and plant protein behind enzymolysis, to have the certain anti-grease and the effect of fatty acid oxidation, like the enzymolysis product of soybean protein, zein and rice bran protein etc.
The duck bone contains rich in protein, and it does not cause people's attention for a long time as meat duck processed side product, utilizes duck bone protein Preparation protein peptide powder also not see relevant report so far.
Summary of the invention
The purpose of invention provides a kind of preparation method of duck bone protein peptides, promptly a kind of method of utilizing thermophilic digestion, neutral protease enzymolysis and activated carbon decolorizing deodorization to prepare duck bone protein peptides.
Be to realize above-mentioned purpose, the present invention adopts following technical scheme: at first that the fresh duck bone is broken, clean, centrifugal 10min under the 120 ℃ of boiling 4h, 4000r/min rotating speed, cool off, abandon upper strata fat, extract; Secondly in extract, add the food-grade neutral proteinase; In control enzyme and centrifugate the mass ratio of solid content be 2g/100g ~ 4g/100g, pH be 6.6 ~ 7.4 with hydrolysis temperature be stir under 40 ℃ ~ 50 ℃ conditions, 100 ℃ of heating enzyme 5min that goes out behind enzymolysis 3h ~ 5h, must enzymolysis liquid; Then with enzymolysis liquid decoloration and deodorization 60min under the condition of active carbon powder consumption 2%, 60 ℃ of temperature and pH value 6.0; Under the last 4000r/min rotating speed behind the centrifugal 10min with supernatant be concentrated under vacuum 0.08MPa～0.10MPa and 50 ℃～60 ℃ conditions of temperature initial volume 30% till; Again vacuum less than 20Pa, condenser temperature-45 ℃～-60 ℃ conditions under drying totally, duck bone protein peptide powder.
Owing to adopted above technical scheme, the present invention has the following advantages:
1, the present invention prepares duck bone protein peptides through thermophilic digestion, neutral protease enzymolysis and activated carbon decolorizing deodorization, will be easier to human consumption and absorb, and improves its nutritive value and functional characteristic, thereby turns waste into wealth;
2, the present invention is with low cost, product safety, has no side effect, and is easy and simple to handle, quick, can be widely used in health food and food additives.
The specific embodiment
Further specify method of the present invention and effect below in conjunction with embodiment.
Embodiment 1
At first that the fresh duck bone is broken, clean, centrifugal 10min under the 120 ℃ of boiling 4h, 4000r/min rotating speed, cool off, abandon upper strata fat, extract; Secondly in extract, add the food-grade neutral proteinase; In control enzyme and centrifugate the mass ratio of solid content be 2g/100g, pH be 6.6 and hydrolysis temperature be 100 ℃ of heating enzyme 5min that goes out behind stirring, the enzymolysis 3h under 40 ℃ of conditions; Get enzymolysis liquid, this moment, degree of hydrolysis was 21.05%; Then with enzymolysis liquid decoloration and deodorization 60min under the condition of active carbon powder consumption 2%, 60 ℃ of temperature and pH value 6.0; Under the last 4000r/min rotating speed behind the centrifugal 10min with supernatant be concentrated under vacuum 0.10MPa and 60 ℃ of conditions of temperature initial volume 30% till, again vacuum less than 20Pa, condenser temperature-60 ℃ condition under drying totally, must duck bone protein peptide powder.
Embodiment 2
At first that the fresh duck bone is broken, clean, centrifugal 10min under the 120 ℃ of boiling 4h, 4000r/min rotating speed, cool off, abandon upper strata fat, extract; Secondly in extract, add the food-grade neutral proteinase; In control enzyme and centrifugate the mass ratio of solid content be 3g/100g, pH be 7.0 and hydrolysis temperature be 100 ℃ of heating enzyme 5min that goes out behind stirring, the enzymolysis 4h under 45 ℃ of conditions; Get enzymolysis liquid, this moment, degree of hydrolysis was 27.88%; Then with enzymolysis liquid decoloration and deodorization 60min under the condition of active carbon powder consumption 2%, 60 ℃ of temperature and pH value 6.0; Under the last 4000r/min rotating speed behind the centrifugal 10min with supernatant be concentrated under vacuum 0.09MPa and 55 ℃ of conditions of temperature initial volume 30% till, again vacuum less than 20Pa, condenser temperature-50 ℃ condition under drying totally, must duck bone protein peptide powder.
Embodiment 3
At first that the fresh duck bone is broken, clean, centrifugal 10min under the 120 ℃ of boiling 4h, 4000r/min rotating speed, cool off, abandon upper strata fat, extract; Secondly in extract, add the food-grade neutral proteinase; In control enzyme and centrifugate the mass ratio of solid content be 4g/100g, pH be 7.4 and hydrolysis temperature be 100 ℃ of heating enzyme 5min that goes out behind stirring, the enzymolysis 5h under 50 ℃ of conditions; Get enzymolysis liquid, this moment, degree of hydrolysis was 27.56%; Then with enzymolysis liquid decoloration and deodorization 60min under the condition of active carbon powder consumption 2%, 60 ℃ of temperature and pH value 6.0; Under the last 4000r/min rotating speed behind the centrifugal 10min with supernatant be concentrated under vacuum 0.08MPa and 50 ℃ of conditions of temperature initial volume 30% till, again vacuum less than 20Pa, condenser temperature-45 ℃ condition under drying totally, must duck bone protein peptide powder.
Claims (4)
1. the preparation method of a duck bone protein peptides is characterized in that: at first with the fragmentation of fresh duck bone, cleaning, thermophilic digestion, centrifugal, cool off, abandon upper strata fat, extract; Secondly in extract, add the food-grade neutral proteinase, in control enzyme and centrifugate the mass ratio of solid content be 2g/100g ~ 4g/100g, pH be 6.6 ~ 7.4 with hydrolysis temperature be stir under 40 ℃ ~ 50 ℃ conditions, the enzyme that goes out behind enzymolysis 3h ~ 5h, get enzymolysis liquid; Activated carbon decolorizing deodorization then; Centrifugal at last, decompression concentrates, freeze drying, gets duck bone protein peptide powder;
Said centrifugal be the centrifugal 10min of 4000r/min;
Said thermophilic digestion is 120 ℃ of boiling 4h;
The said enzyme that goes out is 100 ℃ of heating 5min;
Said activated carbon decolorizing deodorization is at Powdered Activated Carbon consumption 2%, 60 ℃ of temperature and pH value 6.0 condition following action time of 60min.
2. the preparation method of a kind of duck bone protein peptides according to claim 1 is characterized in that: its degree of hydrolysis of said enzymolysis liquid is greater than 20%.
3. the preparation method of a kind of duck bone protein peptides according to claim 1 is characterized in that: said decompression concentrates be concentrated under vacuum 0.08MPa～0.10MPa and 50 ℃～60 ℃ conditions of temperature initial volume 30% till.
4. the preparation method of a kind of duck bone protein peptides according to claim 1 is characterized in that: said freeze drying be vacuum less than 20Pa, condenser temperature-45 ℃～-60 ℃ conditions under drying totally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101590454A CN102669405A (en) | 2012-05-22 | 2012-05-22 | Preparation method of duck bone protein peptide |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101590454A CN102669405A (en) | 2012-05-22 | 2012-05-22 | Preparation method of duck bone protein peptide |
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| CN102669405A true CN102669405A (en) | 2012-09-19 |
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| CN2012101590454A Pending CN102669405A (en) | 2012-05-22 | 2012-05-22 | Preparation method of duck bone protein peptide |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039989A (en) * | 2013-01-14 | 2013-04-17 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
| CN103070284A (en) * | 2012-12-27 | 2013-05-01 | 青岛佳德食品股份有限公司 | Preparation method of food rich in peanut peptide |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327069A (en) * | 2001-05-24 | 2001-12-19 | 谢启安 | Process for extracting amino acid polypeptide with animal bone marrow and tissue |
| CN1749404A (en) * | 2005-04-22 | 2006-03-22 | 马相林 | I-type protein small peptide and its preparing method |
| CN1824787A (en) * | 2005-12-26 | 2006-08-30 | 灵武市泰运生化制品有限公司 | Process for preparing peptone |
-
2012
- 2012-05-22 CN CN2012101590454A patent/CN102669405A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327069A (en) * | 2001-05-24 | 2001-12-19 | 谢启安 | Process for extracting amino acid polypeptide with animal bone marrow and tissue |
| CN1749404A (en) * | 2005-04-22 | 2006-03-22 | 马相林 | I-type protein small peptide and its preparing method |
| CN1824787A (en) * | 2005-12-26 | 2006-08-30 | 灵武市泰运生化制品有限公司 | Process for preparing peptone |
Non-Patent Citations (1)
| Title |
|---|
| 吴立芳等: "我国畜禽骨的综合利用", 《包装与食品机械》, vol. 23, no. 1, 31 December 2005 (2005-12-31), pages 29 - 34 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070284A (en) * | 2012-12-27 | 2013-05-01 | 青岛佳德食品股份有限公司 | Preparation method of food rich in peanut peptide |
| CN103070284B (en) * | 2012-12-27 | 2015-05-27 | 青岛佳德食品股份有限公司 | Preparation method of food rich in peanut peptide |
| CN103039989A (en) * | 2013-01-14 | 2013-04-17 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
| CN103039989B (en) * | 2013-01-14 | 2014-08-20 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
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Application publication date: 20120919 |