CN103224971B

CN103224971B - Fish skin collagen deodorizing production method

Info

Publication number: CN103224971B
Application number: CN201310169820.9A
Authority: CN
Inventors: 杨庆利; 李八方; 曹荣军; 任宪君; 张秋艳; 金海明; 刘少芳
Original assignee: Belt (yantai) Marine Biotechnology Co Ltd
Current assignee: Belt (yantai) Marine Biotechnology Co Ltd
Priority date: 2013-05-10
Filing date: 2013-05-10
Publication date: 2015-03-04
Anticipated expiration: 2033-05-10
Also published as: CN103224971A

Abstract

The invention discloses a fish skin collagen deodorizing production method. The method comprises the following steps: dissolving a crude collagen product in water according to a solid-liquid mass ratio of 1:5, adding a flavourzyme, and carrying out enzymatic hydrolysis at 50-55DEG C for 2.4-2.5h, wherein the pH value of an enzymatic hydrolysis liquid is 6.5-7.0, and the addition amount of the flavourzyme accounts for 0.1-0.15% of the mass of the liquid; heating to 85-89DEG C for inactivation for 11-13min after enzymatic hydrolysis ending; centrifuging the obtained solution after inactivation to remove solid residues; adding 0.6-0.7w/v% of active carbon to the obtained filtrate for deodorizing and decoloring at a maintained temperature of 55-60DEG C for 50-60min, wherein the pH value is controlled in a range of 5.0-5.5; and carrying out concentration and spray drying of the obtained decolored collagen solution to obtain a refined collagen product collagen peptides having a relative molecular mass of below 5000Da. The method has the advantages of simple steps, convenient operation, no pollution or wastes in the production process, high quality of the obtained collagens, and suitableness for the large-scale industrialized production.

Description

A kind of collagen of fish skin goes the production method of raw meat deodorization

Technical field

The present invention relates to the production method that a kind of collagen of fish skin goes raw meat deodorization, belong to collagen protein deep process technology field.

Background technology

The collagen protein deriving from aquatic animal is obviously better than pig, cow leather collagen in some respects, and such as low antigenicity, hypoallergenic, molecular structure is more fragile is easier to enzymolysis etc., and Development and Production aquatic products gelatin has obvious advantage, and market outlook are very good.In recent years, along with the development of the new and high technologies such as combinatorial biosynthesis, the exploitation of the collagen protein (peptide) with biological function is made to become the study hotspot in fishery products higher value application field.Large quantity research shows, bioactive peptide have absorption easy to digest (more easily absorbing than amino acid), protection stomach mucous membrane and antiulcer action, antianaphylaxis, hypotensive, decreasing cholesterol, anti-ageing, promote wound healing, strengthen bone strength and preventing osteoporosis, prevention sacroiliitis, promote the reparation of corneal epithelial wound and promote the multiple physiologically active such as growth of corneal epithelial cell.

But because collagen of fish skin has dense fishy smell, limit production and the application of collagen of fish skin, although some R&D institutions and manufacturing enterprise are to the large quantity research that gone raw meat decoloration process to carry out of collagen of fish skin, as Chinese patent 200810

138406.0 disclose a kind of fish collagen peptides ion exchange chromatography fishy smell elimination technique, and adopt Isin glue collagen peptide pre-treatment, transition, upper carboxymethyl cellulose exchange column, pure water wash-out, desalination, reconcentration is dried to the Gly-His-Lys of de-fishy smell; The method that Chinese patent 200810106710.7 discloses and a kind ofly utilizes deliming, the dry fish scale of degreasing is Raw material processing fish collagen oligopeptide, it is refining adopts diatomite filtration, absorption with macroporous adsorbent resin, cationic exchange resin adsorption, anionite-exchange resin absorption, elution, bed filtration membrane filtering method; Chinese patent 200610078017.4 discloses a kind of fish-skin, fish-bone of utilizing for the industrialized preparing process of waste collagen peptide, it is refining comprises that centrifugation is removed slag, raw meat is removed in oil-water centrifugal separator de-oiling, micro-filtration ultra filtering clarifying, 5% powder activated carbon decolouring, filtration procedure; Disclose a kind of method utilizing macroporous adsorbent resin to produce no-fishy smell scale collagen peptide in Chinese patent 201010028931.4, it realizes smelling removal decolouring by seven steps; The preparation method of a kind of high purity without the Isin glue collagen peptide of off-flavors is disclosed, operation steps: (1) fish-skin prepares in Chinese patent 201110446884.X; (2) degreasing, M-band is removed; (3) enzymolysis: precipitation is added 50 ~ 55 DEG C of water and stir, obtains fish-skin slurry; Ensure that in fish-skin slurry, protein quality percentage composition is 8% ~ 15%, control constant temperature 50 ~ 52 DEG C, regulate fish-skin slurry slurries pH value to 8.0 ~ 8.5, after adding the Sumizyme MP A stirring hydrolysis 1 ~ 3h of protein quality 0.05 ~ 0.3% in fish-skin slurry, then the neutral protease B adding protein quality 0.1 ~ 0.3% in fish-skin slurry stirs hydrolysis 2 ~ 5h; (4) to go out enzyme, decolouring: after enzymolysis terminates, be warming up to 80 ~ 85 DEG C, add the activated carbon powder stirring and evenly mixing of fish-skin weight 2 ~ 4% in fish-skin slurry slurries, under 80 ~ 85 DEG C of constant temperatures, stir 20 ~ 40min with 30 ~ 60r/min, realize going out enzyme and adsorption bleaching one step complete; (5) coarse filtration, essence filter:: the slurries containing activated carbon after go out enzyme and adsorption bleaching are pumped into plate-frame type diatomaceous earth filter coarse filtration, and the clear liquid after press filtration through the filter of plate and frame cardboard filter essence, obtains the Isin glue collagen peptide permeate of clear again; (6) evaporation concentration: Isin glue collagen peptide permeate is concentrated into by economic benefits and social benefits falling film evaporation thickener the concentrated solution that solid quality content is 35 ~ 45%; (7) spraying dry: concentrated solution drying tower is dry, it is 160 ~ 170 DEG C that inlet temperature controls, and it is 80 ~ 90 DEG C that temperature out controls, and dry end, namely obtains collagen of fish skin Gly-His-Lys finished product.

But, these method complex process above-mentioned, operating process is loaded down with trivial details, is unfavorable for suitability for industrialized production, manufacturing enterprise needs a kind of step simple, easy to operate, produce the collagen protein with more high biological activity, production process cleans green non-pollution, non-wastewater discharge, the quality of collagen protein is high, is applicable to large-scale industrial production, economic benefit and the significant production method of social benefit.

Summary of the invention

For solving problems of the prior art, the object of this invention is to provide that a kind of step is simple, easy to operate, production process is pollution-free, going the production method of raw meat deodorization without the collagen of fish skin of waste water, high, the applicable large-scale industrial production of collagen protein quality.

For achieving the above object, the technique means that the present invention adopts is, a kind of collagen of fish skin goes the production method of raw meat deodorization, step is as follows: be dissolved in water by collagen protein raw product, and solid-liquid mass ratio is 1:5, adds flavor protease and carries out enzymolysis, enzymolysis solution pH value remains on 6.5 ~ 7.0, hydrolysis temperature is 50 ~ 55 DEG C, and enzymolysis time is 2.4 ~ 2.5h, and enzyme addition is 0.1 ~ 0.15% of solution quality; After enzymolysis terminates, be warming up to 85 ~ 89 DEG C of deactivation 11 ~ 13min; After enzyme-deactivating, solution is by centrifugal segregation solid residue; In filtrate, add 0.6 ~ 0.7% w/v gac goes raw meat to decolour, and keep temperature 55 ~ 60 DEG C, remove raw meat bleaching time 50 ~ 60min, pH controls 5.0 ~ 5.5; Collagen solution after decolouring is carried out concentrated spray drying, obtains collagen protein highly finished product and the relative molecular mass collagen peptide at below 5000Da.

The invention has the beneficial effects as follows: whole production stage is simple, easy to operate; Production process is pollution-free, high without waste water, gained collagen protein quality; Reaction conditions is gentle, is applicable to large-scale industrial production.

Embodiment

embodiment 1

Be dissolved in 5000g water by 1000g collagen protein raw product, add 1g flavor protease and carry out enzymolysis, enzymolysis solution pH value remains on 6.5, and hydrolysis temperature is 50 DEG C, and enzymolysis time is 2.4 h, after enzymolysis terminates, be warming up to 85 DEG C of deactivation 13min, after enzyme-deactivating, solution is by centrifugal segregation solid residue, adds 30g gac and go raw meat to decolour in filtrate, and keep temperature 55 DEG C, remove raw meat bleaching time 50min, pH controls 5.0, after enzymolysis terminates with 10 people to the color of hydrolyzed solution, smell, bitter taste carries out sensory evaluation, and (9 represent best to press 1 ~ 9, 1 represent the poorest) grade carry out classification appraise through comparison, sensory test value is the average that 10 people evaluate group, under these processing condition, sense organ score value is that 9(does not have national standard, use reference method), collagen solution color is colourless or faint yellow, solution clear, without fishy smell, collagen solution is carried out concentrated spray drying, obtain collagen protein (peptide) highly finished product 975.5g, relative molecular mass is at the collagen peptide 964.6g of below 5000Da.

table 1 standards of grading

Score value	Sensory evaluation index
		1	Color is deep yellow, and solution is very muddy, and fishy smell is very heavy
2	Color is deep yellow, and solution is muddy, and fishy smell is very heavy
		3	Color is deep yellow, and solution is more muddy, fishy smell weight
4	Color is deep yellow, and solution compares clear, and fishy smell is general
		5	Color is yellow, and solution compares clear, and fishy smell is general
6	Color is yellow, and solution compares clear, and fishy smell is little
		7	Color is faint yellow, and solution compares clear, and fishy smell is less
8	Color is colourless or faint yellow, and solution clear, fishy smell is less
		9	Color is colourless or faint yellow, and solution clear, without fishy smell

embodiment 2

Be dissolved in 5 tons of water by 1 ton of collagen protein raw product, add 1kg flavor protease and carry out enzymolysis, enzymolysis solution pH value remains on 7, hydrolysis temperature is 55 DEG C, enzymolysis time is 2.5h; After enzymolysis terminates, be warming up to 89 DEG C of deactivation 11min; The solution after enzyme that goes out, by centrifugal segregation solid residue, adds 45 kilograms of gacs and goes raw meat to decolour in filtrate, and keep temperature 60 C, remove raw meat bleaching time 60min, pH controls 5.5; Enzymolysis terminates to fix 10 people and carry out sensory evaluation to the color of hydrolyzed solution, smell, bitter taste afterwards, and (9 represent best to press 1 ~ 9,1 represent the poorest) grade carry out classification appraise through comparison, sensory test value is the average that 10 people evaluate group, under these processing condition, sense organ score value is 9, collagen solution color is colourless or faint yellow, solution clear, without fishy smell, collagen solution is carried out concentrated spray drying, obtains collagen protein (peptide) highly finished product 961.2 kilograms, relative molecular mass is at the collagen peptide 903.3 kilograms of 5000Da.

The Product checking of embodiment 1 and embodiment 2 the results are shown in Table 2

Table 2 two batches of quality product detected results

Lot number	1	2
			Crude protein (%)	99.25	96.12
Peptide content (%)	97.55	94.90
			Relative molecular mass is less than the protein hydrolystate proportion (%) of 5000 Da	98.88	93.98
Ash content (%)	0.15	0.37
			Moisture (%)	2.52	4.90
Crude fat (%)	0.11	0.24
			Oxyproline (g/100g)	6.31	5.94
Free oxyproline/THP (w/w)	4.23	4.01
			Transmittance 450nm	78	81
Transmittance 620nm	88	89

After testing, all meet SB/T 10634-2011 " freshwater fish collagen peptide powder " standard first grade standard-required according to product prepared by above-mentioned technique, prove that this technique goes raw meat decolouring to prepare collagen peptide for collagen of fish skin feasible.

Claims

1. a collagen of fish skin goes the production method of raw meat deodorization, step is as follows: be dissolved in water by collagen protein raw product, solid-liquid mass ratio is 1:5, add flavor protease and carry out enzymolysis, enzymolysis solution pH value remains on 6.5, hydrolysis temperature is 50 DEG C, and enzymolysis time is 2.4h, and enzyme addition is 0.1 ~ 0.15% of solution quality; After enzymolysis terminates, be warming up to 85 DEG C of deactivation 13min; After enzyme-deactivating, solution is by centrifugal segregation solid residue; In filtrate, add 0.7% w/v gac goes raw meat to decolour, and keep temperature 55 DEG C, remove raw meat bleaching time 50min, pH controls 5.0; Collagen solution after decolouring is carried out concentrated spray drying, obtains collagen protein highly finished product and the relative molecular mass collagen peptide at below 5000Da.