CN105385744A - Preparation method of scallop brim polypeptide extractive - Google Patents
Preparation method of scallop brim polypeptide extractive Download PDFInfo
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- CN105385744A CN105385744A CN201511017324.7A CN201511017324A CN105385744A CN 105385744 A CN105385744 A CN 105385744A CN 201511017324 A CN201511017324 A CN 201511017324A CN 105385744 A CN105385744 A CN 105385744A
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- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The invention provides a preparation method of a scallop brim polypeptide extractive. The preparation method comprises the steps of taking tailings of scallop brim as raw materials, performing enzymolysis by utilizing protease, then heating for enzyme deactivation, performing centrifugation to take supernate and performing rotary evaporation, and freeze drying to obtain the scallop brim polypeptide extractive. By adopting the preparation method, the utilization rate of biological resources is improved, the reaction condition is mild, the source of the raw materials is wide, the cost is low and the operation is simple, the preparation method can be applied to industrial production, and has very high economic value.
Description
Technical field
The present invention relates to sea-food deep process technology field, be specifically related to a kind of preparation method of scallop edge polypeptide extract.
Background technology
Scallop is the designate that scallop belongs to bivalve, and Pectenidae about has more than 400 kind of kind, and wherein have more than 60 kind to be one of important in the world marine fishery resources, its shell, meat, nacreous layer all have very high utility value.At present, China has found about 45 kinds, and common scallop culture kind has chlamys farreri, bay scallop and Patinopecten yessoensis etc., and there are Shandong, Liaoning, Guangdong, Fujian, Guangxi, Hainan etc. in the main place of production.
Scallop is nutritious, and delicious meat is good to eat has very high edibleness, and research also finds, it is rich in multiple bioactive ingredients, also has very high medicine and health care and is worth.Scallop has very high economic worth, but the research of the aspect such as the domestic extraction to its intensive processing, bioactive ingredients and edible safety relatively lags behind at present.Scallop eats in the course of processing and can produce a large amount of scallop edge tankage; the mantle of scallop edge, visceral mass, the cheek also material such as rich in proteins, taurine; nutritive value is not less than scallop post; but restaurant or food factory seldom utilize its redevelopment; thus cause the waste of resource, simultaneously also can serious environment pollution.
Summary of the invention
The object of this invention is to provide a kind of preparation method of scallop edge polypeptide extract, with scallop edge tankage for raw material, utilize biological enzyme to extract scallop edge albumen, improve the utilization ratio of Biological resources.
In order to achieve the above object, the technical scheme that the present invention takes is:
A preparation method for scallop edge polypeptide extract, comprises the steps:
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, add 2 ~ 3 times of volume ethanol and leave standstill 5 ~ 7h;
(2) after leaving standstill, put the centrifugal 15 ~ 20min of refrigerated centrifuge 3000 ~ 5000r/min into, removing supernatant liquor, residue is weighed and adds physiological saline by certain solid-to-liquid ratio and stir, join in enzymatic vessel, raised temperature, take residue weight as a certain amount of proteolytic enzyme of Standard entertion, use acid-alkali accommodation pH, 1000 ~ 3000r/min at the uniform velocity stirs, insulation enzymolysis;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 95 ~ 100 DEG C to go out enzyme 15 ~ 20min, the centrifugal 15 ~ 20min of 5000 ~ 10000r/min after cooling, gets supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtains the raw product of polypeptide from Chlamys farreri.
Preferably, the residue in described step (2) and the solid-to-liquid ratio of physiological saline are 1:5 ~ 10.
Preferably, the proteolytic enzyme in described step (2) is the one in papoid or Sumizyme MP, and its consumption is that standard adds by 1000 ~ 3000U/g with residue weight.
Preferably, in described step (2), temperature is increased to 40 ~ 60 DEG C.
Preferably, pH regulator to 4.5 ~ 5.6 when adding papoid in described step (2).
Preferably, pH regulator to 8.0 ~ 9.0 when adding Sumizyme MP in described step (2).
Preferably, enzymolysis 2 ~ 4h is incubated after adding proteolytic enzyme in described step (2).
Preferably, in described step (1), the massfraction of ethanol is 95%.
Compared with prior art, beneficial effect of the present invention:
The present invention for raw material with scallop edge tankage, utilizes biological enzyme to extract scallop edge albumen, improves the utilization ratio of Biological resources.Reaction conditions is gentle, and raw material sources are wide, and cost is low, simple to operate, can be applicable to suitability for industrialized production, has very high economic worth.
Embodiment
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 2 times of volumes leaves standstill 5h;
(2) after leaving standstill, put the centrifugal 15min of refrigerated centrifuge 3000r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 5, and join in enzymatic vessel, temperature rises to 40 DEG C, be that standard adds papoid by 1000U/g with residue weight, make pH remain on 4.5,1000r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 2h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 95 DEG C and goes out enzyme 15min, the centrifugal 15min of 5000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
Embodiment 2
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 2.5 times of volumes leaves standstill 6h;
(2) after leaving standstill, put the centrifugal 18min of refrigerated centrifuge 3500r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 6, and join in enzymatic vessel, temperature rises to 45 DEG C, be that standard adds papoid by 1500U/g with residue weight, make pH remain on 5.0,2000r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 2.5h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 98 DEG C and goes out enzyme 13min, the centrifugal 18min of 6000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
Embodiment 3
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 3 times of volumes leaves standstill 7h;
(2) after leaving standstill, put the centrifugal 20min of refrigerated centrifuge 4000r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 7, and join in enzymatic vessel, temperature rises to 50 DEG C, be that standard adds papoid by 2000U/g with residue weight, make pH remain on 5.6,3000r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 3h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 100 DEG C and goes out enzyme 10min, the centrifugal 20min of 7000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
Embodiment 4
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 2 times of volumes leaves standstill 5h;
(2) after leaving standstill, put the centrifugal 15min of refrigerated centrifuge 4500r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 8, and join in enzymatic vessel, temperature rises to 55 DEG C, be that standard adds Sumizyme MP by 2500U/g with residue weight, make pH remain on 8.0,3500r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 3.5h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 96 DEG C and goes out enzyme 18min, the centrifugal 18min of 8000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
Embodiment 5
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 2.5 times of volumes leaves standstill 6h;
(2) after leaving standstill, put the centrifugal 20min of refrigerated centrifuge 5000r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 9, and join in enzymatic vessel, temperature rises to 60 DEG C, be that standard adds Sumizyme MP by 3000U/g with residue weight, make pH remain on 8.5,4000r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 4h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 100 DEG C and goes out enzyme 10min, the centrifugal 18min of 9000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
Embodiment 6
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, 95% ethanol adding 3 times of volumes leaves standstill 7h;
(2) after leaving standstill, put the centrifugal 20min of refrigerated centrifuge 4500r/min into, removing supernatant liquor, being weighed by residue by solid-to-liquid ratio is add physiological saline and stir at 1: 10, and join in enzymatic vessel, temperature rises to 58 DEG C, be that standard adds Sumizyme MP by 2800U/g with residue weight, make pH remain on 9.0,5000r/min with acid-alkali accommodation at the uniform velocity to stir, insulation enzymolysis 3.5h;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 98 DEG C and goes out enzyme 13min, the centrifugal 15min of 10000r/min after cooling, get supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtain the raw product of polypeptide from Chlamys farreri.
The performance that embodiment 1 ~ 6 is extracted the polypeptide from Chlamys farreri raw product obtained is tested, and result is as shown in table 1 below.
Table 1
The above, it is only present pre-ferred embodiments, not technical scope of the present invention is imposed any restrictions, thus every above embodiment is done according to technical spirit of the present invention any trickle amendment, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (8)
1. a preparation method for scallop edge polypeptide extract, is characterized in that, comprises the steps:
(1) new fresh scallops is removed scallop post, wash away the content of silt and stomach, blend with mincer, weigh and be placed in beaker, add 2 ~ 3 times of volume ethanol and leave standstill 5 ~ 7h;
(2) after leaving standstill, put the centrifugal 15 ~ 20min of refrigerated centrifuge 3000 ~ 5000r/min into, removing supernatant liquor, residue is weighed and adds physiological saline by certain solid-to-liquid ratio and stir, join in enzymatic vessel, raised temperature, take residue weight as a certain amount of proteolytic enzyme of Standard entertion, use acid-alkali accommodation pH, 1000 ~ 3000r/min at the uniform velocity stirs, insulation enzymolysis;
(3) after enzymolysis completes, enzymolysis solution is placed in water bath with thermostatic control 95 ~ 100 DEG C to go out enzyme 15 ~ 20min, the centrifugal 15 ~ 20min of 5000 ~ 10000r/min after cooling, gets supernatant liquor and be placed in Rotary Evaporators and revolve steaming, then lyophilize, namely obtains the raw product of polypeptide from Chlamys farreri.
2. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, the residue in described step (2) and the solid-to-liquid ratio of physiological saline are 1:5 ~ 10.
3. the preparation method of scallop edge polypeptide extract according to claim 1, it is characterized in that, proteolytic enzyme in described step (2) is the one in papoid or Sumizyme MP, and its consumption is that standard adds by 1000 ~ 3000U/g with residue weight.
4. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, in described step (2), temperature is increased to 40 ~ 60 DEG C.
5. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, pH regulator to 4.5 ~ 5.6 when adding papoid in described step (2).
6. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, pH regulator to 8.0 ~ 9.0 when adding Sumizyme MP in described step (2).
7. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, is incubated enzymolysis 2 ~ 4h after adding proteolytic enzyme in described step (2).
8. the preparation method of scallop edge polypeptide extract according to claim 1, is characterized in that, in described step (1), the massfraction of ethanol is 95%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN107595688A (en) * | 2017-08-17 | 2018-01-19 | 广州市汇吉科技企业孵化器有限公司 | A kind of sun-screening agent and its application |
| CN108004289A (en) * | 2017-12-27 | 2018-05-08 | 成都新柯力化工科技有限公司 | A kind of extracting method of polypeptide from Chlamys farreri health products |
| CN113350216A (en) * | 2021-06-24 | 2021-09-07 | 烟台南山学院 | Scallop polypeptide whitening and moisturizing mask and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107595688A (en) * | 2017-08-17 | 2018-01-19 | 广州市汇吉科技企业孵化器有限公司 | A kind of sun-screening agent and its application |
| 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 |
| CN108004289A (en) * | 2017-12-27 | 2018-05-08 | 成都新柯力化工科技有限公司 | A kind of extracting method of polypeptide from Chlamys farreri health products |
| CN113350216A (en) * | 2021-06-24 | 2021-09-07 | 烟台南山学院 | Scallop polypeptide whitening and moisturizing mask and preparation method thereof |
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Application publication date: 20160309 |