CN105925649B - Preparation method of low-molecular-weight degreased squid protein functional active peptide - Google Patents
Preparation method of low-molecular-weight degreased squid protein functional active peptide Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin or cold insoluble globulin [CIG]
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Abstract
The invention belongs to the field of nutrient supplements, and particularly relates to a preparation method of a low-molecular-weight defatted squid protein functional active peptide. The method comprises the following steps: firstly, removing internal organs of the squid to obtain a squid plate, and then performing cutting treatment and crushing treatment to obtain minced squid blocks; secondly, carrying out ultrasonic decoloring treatment, ultrasonic color fixation treatment and extraction treatment on the squid fragments to obtain a squid protein extracting solution; and performing enzymolysis treatment, pressurization treatment and ultrafiltration treatment in sequence to obtain the active peptide. The active sleeve-fish small peptide obtained by pressurizing the enzymolysis liquid has uniform chain scission and the molecular weight can be controlled within 3 KD; the squid plate processing time is greatly shortened through ultrasonic decoloration and color fixation, and a fat layer in the squid plate is removed, so that the quality of small peptides is fundamentally ensured; the method of the invention can further ensure the quality of the active peptide product through the synergistic effect of the steps and parameters.
Description
Technical Field
The invention belongs to the field of nutrient supplements, and particularly relates to a preparation method of a low-molecular-weight defatted squid protein functional active peptide.
Background
With the development of oceangoing squid fishing industry in China, squid becomes a main aquatic product processing raw material in China. The annual processing amount of the squid in China is reported to be about 30-40 ten thousand tons. The squid is rich in calcium, phosphorus and iron elements, is beneficial to bone development and hematopoiesis, and can effectively treat anemia; meanwhile, the health care product contains a large amount of taurine, can inhibit the cholesterol content in blood, relieve fatigue, recover eyesight and improve liver function, contains polypeptide and selenium which have the effects of resisting virus and rays, and has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.
Chinese patent application CN103947818A discloses a preparation method of squid active peptide: the finished product is obtained by raw material treatment, ultrasonic treatment and high-pressure treatment. Compared with the prior art, the method has the characteristics of greatly shortening time, mature and reliable process, saving cost, reducing energy consumption, improving extraction efficiency and the like.
The Chinese patent application CN104982980A discloses a processing method of a conditioning squid protein recombinant product, which comprises the following steps: pretreating the squid, removing acid, chopping and mixing auxiliary materials such as starch, edible oil, soybean protein isolate and the like to obtain the squid protein recombinant product. The squid protein recombinant product has no sour taste of Peru squid, well retains the flavor of the squid, has the advantages of rich nutrition and easy digestion, and is especially suitable for people with weak digestion capability, such as children, the old, and people in early stage of illness.
At present, a plurality of methods for obtaining active peptides from squids exist, but the method has a plurality of defects, although high pressure is convenient, the protein chain of the squids is not easy to break, the molecular weight of the protein is too large, and the waste of resources is caused. Therefore, a new method for preparing the small squid peptide with smaller molecular weight, activity and easy absorption is needed in the current scientific research and practice.
Disclosure of Invention
The invention provides a preparation method of a low-molecular-weight degreased squid protein functional active peptide, which prepares the squid protein functional active peptide with the molecular weight of less than 3KD and easy absorption by human bodies through the steps of pretreatment, decoloration and fixation, enzymolysis and pressurization and the like.
The invention is realized by the following technical scheme:
a preparation method of a functional active peptide of low molecular weight degreased squid protein comprises the following steps:
a pretreatment step: removing internal organs of the squid to obtain a squid plate; cutting and crushing the squid plates to obtain minced squid blocks;
and (3) decoloring and fixing color: carrying out ultrasonic decoloring treatment, ultrasonic color fixation treatment and extraction treatment on the squid fragments to obtain a squid protein extracting solution;
and (3) enzymolysis pressurization: and sequentially carrying out enzymolysis treatment, pressurization treatment and ultrafiltration treatment on the squid protein extracting solution to obtain the active peptide.
In the above preparation method, as a preferred embodiment, in the pretreatment step, the squid is an argentina squid or a peru squid; preferably, the squid is a live squid or a fresh squid frozen for not more than 15 days.
In the preparation method, as a preferred embodiment, in the pretreatment step, the thickness of the squid plate is between 3cm and 8 cm; more preferably, the squid plate has removed vertebra like plastic sheet in abdomen, white mucosa; further, in the scribing treatment, the cutter cuts into the squid plate with the thickness of about 1/2, and the distance between every two cutters is 2-5 cm.
In the preparation method, as a preferred embodiment, in the decoloring and fixing step, the decoloring agent is 0.01-0.045 mol/L NaOH solution; the color fixing agent is Ca (OH) with the mass percentage concentration of 0.1 to 0.4 percent2And (3) solution.
In the above preparation method, as a preferred embodiment, in the decoloring and fixing step, the decoloring conditions are as follows: the mass ratio of the squid fragments to the decolorizing agent is 100:2-8, the ultrasonic temperature is 45-65 ℃, the power is 200-; the conditions of the fixation treatment are as follows: the mass ratio of the squid fragments to the color fixing agent is 100:1-4, the ultrasonic temperature is 45-65 ℃, the power is 200-350W, and the time is 1-3 h.
In the above preparation method, as a preferred embodiment, in the decoloring and fixing step, the extracting agent used in the extraction treatment is purified water, the extraction temperature is 80-95 ℃, and the extraction time is 90-150 min.
In the above preparation method, as a preferred embodiment, in the step of pressurizing by enzymolysis, the enzymolysis treatment specifically includes: adjusting the pH of the squid protein extracting solution to 8.0-10.0 by using alkali liquor, then adding the alkaline protease, and carrying out enzymolysis for 1-3h at the temperature of 55-65 ℃; inactivating enzyme at 90-100 deg.C for 4-10 min; and then reducing the temperature to 40-50 ℃ to obtain the squid protease hydrolysate. More preferably, the alkali liquor is food-grade sodium hydroxide, food-grade potassium hydroxide or food-grade sodium bicarbonate, and the concentration is 0.02-0.04 mol/L; further, the weight ratio of the alkaline protease to the squid fragments is (1-5): 100; the alkaline protease is preferably Properase E.
In the above preparation method, as a preferred embodiment, in the step of pressurizing by enzymolysis, the pressurizing treatment is specifically as follows: pressurizing to 5kgf/cm at 100-160 deg.C2Maintaining for 15-20min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm within 0-4 s2。
In the above preparation method, as a preferred embodiment, in the step of pressurizing by enzymolysis, ultrafiltration is performed by using an ultrafiltration membrane to cut off molecules with a molecular weight of 3KD or less.
As a preferred embodiment, the preparation method further comprises a concentration and drying step after the enzymatic hydrolysis and pressurization step: carrying out vacuum concentration treatment and spray drying treatment on the active peptide to obtain squid protein functional active peptide powder; more preferably, the specific method of concentrating and drying is: under the vacuum degree of 82.7-90.6 KPa, the active peptide is polymerized into 10-200 mesh mist particles through an atomizer, the mist particles are directly contacted with hot air for heat exchange, drying is completed in a short time, and the drying time is 10-15 min.
Compared with the prior art, the invention has the following beneficial effects:
1. because the molecular weight of the functional squid protein active peptide is controlled below 3kD, the functional squid protein active peptide is easy to digest and absorb by human bodies and has the effects of resisting cancers, resisting fatigue, resisting aging, improving the immunity of the human bodies, clearing intestines, expelling toxin and the like; in addition, the health-care food has the characteristics of rich taste, convenience for eating and the like, and can be used for preparing health-care food or medicine for resisting oxidation, reducing blood pressure, resisting atherosclerosis or beautifying; has wide market and application prospect.
2. The active sleeve-fish small peptide obtained by pressurizing the enzymolysis liquid has uniform chain scission and the molecular weight can be controlled within 3 KD; the invention also greatly shortens the squid plate processing time through ultrasonic decoloration and color fixation, removes the fat layer in the squid plate, and fundamentally ensures the quality of small peptides; the method of the invention can further ensure the quality of the active peptide product through the synergistic effect of the steps and parameters.
Detailed Description
A preparation method of a low molecular weight degreased squid protein functional active peptide sequentially comprises the following steps:
step one, pretreatment: selecting Argentina squid or Peru squid with the thickness of 3-8 cm, removing organs such as liver and the like, and digging out vertebra and white mucosa similar to plastic sheets in the abdomen to obtain a squid plate; and cutting the peeled surface of the squid plate by a blade twill, wherein the blade cuts the squid plate by about 1/2, the distance between every two blades is 2-5 cm, and the squid plate is cleaned by purified water and then ground to obtain ground squid fragments or become squid surimi. Because the squid skin is wrapped outside the squid plate, relatively thick squid blocks with adhered skin and meat exist even in the mincing process, the squid plate is cut in advance so as to ensure that later-period decolorization is more uniform and quicker.
Wherein the squid is live squid or fresh squid frozen for no more than 15 days;
illustratively, the thickness of the squid may be any value of 3cm, 4cm, 5cm, 8cm or a range between any two; the spacing between each of the blades may be any of 2cm, 3cm, 4.5cm, 5cm or a range therebetween.
Step two, decoloring and fixing color:
step one, ultrasonic decoloring treatment: and (3) adding 0.01-0.045 mol/L NaOH solution serving as a decoloring agent into the minced squid fragments, performing ultrasonic treatment, and washing with purified water until the pH value is neutral to obtain a decolored product.
Wherein the mass ratio of the squid fragments to the decolorizing agent is 100:2-8, the ultrasonic temperature is 45-65 ℃, the power is 200-350W, and the time is 1-3 h.
Step two, ultrasonic color fixation treatment: adopts Ca (OH) with the mass percentage concentration of 0.1 to 0.4 percent2And adding the solution serving as a color fixing agent into the decolorized product and carrying out ultrasonic treatment to obtain a color fixing product.
Wherein the mass ratio of the squid fragments to the color fixing agent is 100:1-4, the ultrasonic temperature is 45-65 ℃, the power is 200-350W, and the time is 1-3 h.
Step three, extraction treatment: washing the color-fixing product with water until pH is neutral, extracting collagen in hot purified water of 80-95 deg.C for 90-150min with purified water as protein extractant, and filtering to remove insoluble substances to obtain squid protein extract.
In the step, the purpose of the decoloring treatment is to remove the surface colors of the squid skin and the squid meat; the fixation treatment aims to ensure the fixation of the color of the squid after decolorization, and the color is generally light; the two-step ultrasound is used for improving the decoloring and color fixing efficiency and saving the processing time. In addition, the fat layer in the squid plates can be removed through decoloring and color fixing treatment, so that the quality of the small peptides and the yield of the small molecule active peptides are fundamentally ensured.
In the ultrasonic decoloring treatment, the concentration of the NaOH solution may be any value or a range between any two of 0.01mol/L, 0.02mol/L, 0.03mol/L, 0.04mol/L and 0.045mol/L, the mass ratio of the squid fragment and the decoloring agent may be any value or a range between any two of 7%, 6%, 5%, 4% and 3%, the ultrasonic temperature may be any value or a range between any two of 45 ℃, 50 ℃, 55 ℃, 60 ℃ and 65 ℃, the power may be any value or a range between any two of 200W, 250W, 300W, 330W and 350W, and the time may be any value or a range between any two of 1h, 1.5h, 2h and 3 h; in the ultrasonic color fixing treatment, the Ca (OH)2The mass percentage concentration of the solution can be any value or a range between any two of 0.1%, 0.2%, 0.25%, 0.3%, 0.4%, the mass ratio of the squid fragments and the decolorizing agent can be any value or a range between any two of 4%, 3.5%, 3%, 2%, 1%, the ultrasonic temperature can be any value or a range between any two of 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, the power can be any value or a range between any two of 200W, 250W, 300W, 330W, 350W, and the time can be any value or a range between any two of 1h, 1.5h, 2h, 3 h; in the above extraction treatment, the extraction temperature may be any value or range between 80 deg.C, 85 deg.C, 88 deg.C, 90 deg.C, and 95 deg.C; the extraction time is any value of 90min, 95min, 100min, 105min, 100min, 120min, 130min, 140min, 145min, and 150minOr any range therebetween.
Step three, enzymolysis pressurization:
step one, enzymolysis treatment: adjusting the pH of the squid protein extracting solution to 8.0-10.0 by using alkali liquor, and then adding alkaline protease, wherein the alkaline protease is preferably Properase E, the enzymolysis time is 1-3h, and the enzymolysis temperature is 55-65 ℃; inactivating enzyme at 90-100 deg.C for 4-10min, and cooling to 40-50 deg.C (such as 40 deg.C, 45 deg.C, 50 deg.C) to obtain squid protein enzymolysis solution.
Wherein the weight ratio of the alkaline protease to the squid fragments is (1-5): 100.
Step two, pressurization treatment: the squid protein enzymolysis liquid is placed in a high-pressure tank, and the pressurizing requirement is as follows: pressurizing to 5kgf/cm at 100-160 deg.C2Maintaining for 15-20min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm within 0-4 s2. The pressurizing condition of the invention plays an important role in the uniform breaking of long peptide chains and the yield of small molecule active peptides below 3 KD.
Step three, ultrafiltration treatment: and (3) intercepting small molecules with the molecular weight of less than 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid. The bioactive peptide solution of Loligo chinensis Gray has molecular weight below 3KD, is oligopeptide, and is easily absorbed by human body.
In this step, the purpose of the enzymatic treatment is to allow the proteins to be enzymatically hydrolyzed into longer polypeptides; the purpose of the pressurization treatment is to process long polypeptide chains into small peptides by pressurizing and instantaneously depressurizing the longer polypeptides.
Illustratively, in the enzymolysis treatment, the pH value of the squid protein extracting solution is adjusted to any value or any range between any two of 8, 8.5, 9 and 10, the alkali solution for adjusting the pH value of the squid protein extracting solution is food-grade sodium hydroxide, food-grade potassium hydroxide or food-grade sodium bicarbonate, the concentration is 0.02-0.04mol/L, the enzymolysis time is any value or any range between any value and any range between 1h, 1.5h, 2h and 3h, the enzymolysis temperature is any value or any range between any two of 55 ℃, 56 ℃, 58 ℃, 60 ℃, 62 ℃, 64 ℃ and 65 ℃, the enzyme inactivation temperature is any value or any range between any value and any two of 90 ℃, 93 ℃, 95 ℃, 98 ℃ and 100 ℃, the enzyme inactivation time is any value or any range between any two of 4min, 5min, 8min and 10min, and the weight ratio of the alkaline protease to the squid fragments is 1:100, 100, 2:100, 2.5:100, 3:100, 4:100, 5:100, or a range between any two; in the above-mentioned pressure treatment, the pressure temperature is in the range of any value or any two of 100 ℃, 102 ℃, 105 ℃, 108 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 145 ℃, 150 ℃, 155 ℃, 158 ℃, 160 ℃, the holding time is in the range of any value or any two of 15min, 16min, 17min, 18min, 19min, 20min, and the pressure reduction time is in the range of any value or any two of 0 second, 1 second, 2 seconds, 3 seconds, 4 seconds, 5 seconds.
In order to increase the concentration of the active peptide, the prepared active peptide solution can be concentrated and dried into powder; therefore, as a preferred embodiment, the preparation method of the low molecular weight defatted squid protein functional active peptide provided by the invention can further comprise a fourth step after the third step, namely a concentration and drying step:
and carrying out vacuum concentration treatment and spray drying treatment on the squid active peptide liquid to obtain squid protein functional active peptide powder. In the fourth step, the specific method of concentration and drying is as follows: under the vacuum degree of 82.7-90.6 KPa, the squid active peptide liquid is polymerized into mist-shaped particles of 10-200 meshes (such as 20 meshes, 30 meshes, 50 meshes, 80 meshes, 120 meshes, 160 meshes, 180 meshes and 190 meshes) through an atomizer (spray gun), and the mist-shaped particles are directly contacted with hot air to carry out heat exchange, so that the drying is completed in a short time, and the drying time is 10-15 min (such as 11min, 12min, 13min and 14 min).
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are only for the purpose of the present invention and are not intended to limit the scope of the present invention. It should be understood that various changes and modifications can be made by those skilled in the art after reading the disclosure of the present invention, and equivalents fall within the scope of the appended claims.
Example 1
The preparation method in this embodiment sequentially includes the following steps:
(1) pretreatment: selecting Argentina squid or Peru squid with the thickness of 3cm, and removing organs such as liver to obtain squid plates; and cutting the peeled surface by using a blade to cut into the squid plates with the thickness of about 1/2, wherein the distance between every two blades is 5cm, cleaning the squid plates by using purified water, and mincing to obtain minced squid blocks.
(2) And (3) decoloring: and (3) using 0.045mol/L NaOH solution as a decoloring agent, adding the decoloring agent into the squid fragments according to the mass ratio of 100:4 of the squid fragments to the decoloring agent, performing ultrasonic treatment at the temperature of 45 ℃ and the power of 300W for 2h, and washing with purified water until the pH value is neutral to obtain a decolored product.
(3) And (3) fixation: using 0.4% by mass of Ca (OH)2The solution is a color fixing agent, the mass ratio of the squid fragments to the color fixing agent is 100:3, the color fixing agent is added into the decolorized product and is subjected to ultrasonic treatment, the temperature is 45 ℃, the power is 200W, and the treatment time is 2h, so that the color fixing product is obtained.
(4) Extraction: and (3) washing the color fixing product until the pH value is neutral, extracting collagen in hot water at 80 ℃ for 2h by using purified water as a protein extractant, filtering, removing insoluble substances, and extracting to obtain a squid protein extracting solution.
(5) Enzymolysis: firstly, adjusting the pH of the squid protein extracting solution to 8.0-10.0 by using a food-grade sodium hydroxide solution with the concentration of 0.02mol/L, then adding alkaline protease Properase E for enzymolysis for 2h at the temperature of 60 ℃, then inactivating the enzyme for 5min at the temperature of 100 ℃, cooling to 40 ℃, and obtaining the squid proteolytic solution, wherein the dosage of the enzyme is 2.0 percent of the weight of the squid fragments.
(6) Pressurizing: then putting the obtained squid protease hydrolysate into a high-pressure tank, and pressurizing to 5kgf/cm at 110 deg.C2Maintaining for 15min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
(7) And (3) ultrafiltration: and (3) intercepting small molecules with the molecular weight within 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid.
(8) Concentrating and drying: vacuum concentrating the squid active peptide liquid, and spray drying to obtain the product.
Example 2
The preparation method in this embodiment sequentially includes the following steps:
(1) pretreatment: selecting Argentina squid or Peru squid with the thickness of 5cm, and removing organs such as liver to obtain squid plates; and cutting the peeled surface by using a blade to cut into the squid plates with the thickness of about 1/2, wherein the distance between every two blades is 4cm, cleaning the squid plates by using purified water, and mincing to obtain minced squid blocks.
(2) And (3) decoloring: and (3) using 0.025mol/L NaOH solution as a decoloring agent, adding the decoloring agent into the squid fragments according to the mass ratio of 100:5 of the squid fragments to the decoloring agent, performing ultrasonic treatment at the temperature of 55 ℃ and the power of 300W for 1h, and washing with purified water until the pH value is neutral to obtain a decolored product.
(3) And (3) fixation: using 0.4% by mass of Ca (OH)2The solution is a color fixing agent, the mass ratio of the squid fragments to the color fixing agent is 100:4, the color fixing agent is added into the decolorized product and is subjected to ultrasonic treatment, the temperature is 55 ℃, the power is 300W, and the treatment time is 1h, so that the color fixing product is obtained.
(4) Extraction: and (3) washing the color fixing product to neutral pH, extracting collagen in hot water at 80 ℃ by using purified water as a protein extractant for 2h, filtering, removing insoluble matters, and extracting to obtain a squid protein extracting solution.
(5) Enzymolysis: adjusting pH of the squid protein extracting solution to 8.0 by using a food-grade potassium hydroxide solution with the concentration of 0.02mol/L, adding alkaline protease Properase E for enzymolysis for 2h at 65 ℃, then inactivating enzyme for 4min at 100 ℃, cooling to 50 ℃, wherein the dosage of the enzyme is 2.0 percent of the weight of the squid fragments, and obtaining squid protease hydrolysate.
(6) Pressurizing: then putting the obtained squid protease hydrolysate into a high-pressure tank, and pressurizing to 5kgf/cm at 120 deg.C2Maintaining for 15min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
(7) And (3) ultrafiltration: and (3) intercepting small molecules with the molecular weight within 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid.
(8) Concentrating and drying: vacuum concentrating the squid active peptide liquid, and spray drying to obtain the product.
Example 3
The preparation method in this embodiment sequentially includes the following steps:
(1) pretreatment: selecting Argentina squid or Peru squid with the thickness of 8cm, and removing organs such as liver to obtain squid plates; and cutting the peeled surface by using a blade to cut into the squid plates with the thickness of about 1/2, wherein the distance between every two blades is 3cm, cleaning the squid plates by using purified water, and mincing to obtain minced squid blocks.
(2) And (3) decoloring: and (3) using 0.025mol/L NaOH solution as a decoloring agent, adding the decoloring agent into the squid fragments according to the mass ratio of 100:6 of the squid fragments to the decoloring agent, performing ultrasonic treatment at the temperature of 55 ℃ and the power of 300W for 1h, and washing with purified water until the pH value is neutral to obtain a decolored product.
(3) And (3) fixation: using 0.4% by mass of Ca (OH)2The solution is a color fixing agent, the mass ratio of the squid fragments to the color fixing agent is 100:4, the color fixing agent is added into the decolorized product and is subjected to ultrasonic treatment, the temperature is 55 ℃, the power is 300W, and the treatment time is 1h, so that the color fixing product is obtained.
(4) Extraction: and (3) washing the color fixing product to neutral pH, extracting collagen in hot water at 80 ℃ for 2h by using purified water as a protein extractant, filtering, removing insoluble matters, and extracting to obtain a squid protein extracting solution.
(5) Enzymolysis: adjusting pH of the squid protein extracting solution to 8.0 by using a food-grade sodium hydroxide solution with the concentration of 0.02mol/L, adding alkaline protease Properase E for enzymolysis for 1h at the temperature of 60 ℃, then inactivating the enzyme for 5min at the temperature of 100 ℃, cooling to 45 ℃, and using the amount of the enzyme to be 4.0 percent of the weight of the squid fragments to obtain squid protease hydrolysate.
(6) Pressurizing: then putting the obtained squid protease hydrolysate into a high-pressure tank, and pressurizing to 5kgf/cm at 135 deg.C2Maintaining the pressure for 20min to make it uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
(7) And (3) ultrafiltration: and (3) intercepting small molecules with the molecular weight within 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid.
(8) Concentrating and drying: vacuum concentrating the squid active peptide liquid, and spray drying to obtain the product.
Example 4
The preparation method in this embodiment sequentially includes the following steps:
(1) pretreatment: selecting Argentina squid or Peru squid with the thickness of 7cm, and removing organs such as liver to obtain squid plates; and cutting the peeled surface by using a blade to cut into the squid plates with the thickness of about 1/2, wherein the distance between every two blades is 2cm, cleaning the squid plates by using purified water, and mincing to obtain minced squid blocks.
(2) And (3) decoloring: and (3) using 0.045mol/L NaOH solution as a decoloring agent, adding the decoloring agent into the squid fragments according to the mass ratio of 100:7 of the squid fragments to the decoloring agent, performing ultrasonic treatment at the temperature of 55 ℃ and the power of 300W for 1h, and washing with purified water until the pH value is neutral to obtain a decolored product.
(3) And (3) fixation: using 0.4% by mass of Ca (OH)2The solution is a color fixing agent, the mass ratio of the squid fragments to the color fixing agent is 100:3, the color fixing agent is added into the decolorized product and is subjected to ultrasonic treatment, the temperature is 55 ℃, the power is 300W, and the treatment time is 1h, so that the color fixing product is obtained.
(4) Extraction: and (3) washing the color fixing product until the pH value is neutral, extracting collagen in hot water at 80 ℃ for 2h by using purified water as a protein extractant, filtering, removing insoluble substances, and extracting to obtain a squid protein extracting solution.
(5) Enzymolysis: adjusting pH of the squid protein extracting solution to 8.0 by using a food-grade potassium hydroxide solution with the concentration of 0.02mol/L, adding alkaline protease Properase E for enzymolysis for 2h at 65 ℃, then inactivating enzyme for 8min at 100 ℃, cooling to 50 ℃, wherein the dosage of the enzyme is 1.0 percent of the weight of the squid fragments, and obtaining squid protease hydrolysate.
(6) Pressurizing: then putting the obtained squid protease hydrolysate into a high-pressure tank, and pressurizing to 5kgf/cm at 160 deg.C2Maintaining the pressure for 20min to make it uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
(7) And (3) ultrafiltration: and (3) intercepting small molecules with the molecular weight within 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid.
(8) Concentrating and drying: vacuum concentrating the squid active peptide liquid, and spray drying to obtain the product.
Example 5
The preparation method in this embodiment sequentially includes the following steps:
(1) pretreatment: selecting Argentina squid or Peru squid with the thickness of 5cm, and removing organs such as liver to obtain squid plates; and cutting the peeled surface by using a blade to cut into the squid plates with the thickness of about 1/2, wherein the distance between every two blades is 4cm, cleaning the squid plates by using purified water, and mincing to obtain minced squid blocks.
(2) And (3) decoloring: and (3) using 0.045mol/L NaOH solution as a decoloring agent, adding the decoloring agent into the squid fragments according to the mass ratio of 100:4 of the squid fragments to the decoloring agent, performing ultrasonic treatment at the temperature of 55 ℃ and the power of 300W for 1h, and washing with purified water until the pH value is neutral to obtain a decolored product.
(3) And (3) fixation: using 0.4% by mass of Ca (OH)2The solution is a color fixing agent, the mass ratio of the squid fragments to the color fixing agent is 100:2, the color fixing agent is added into the decolorized product and is subjected to ultrasonic treatment, the temperature is 55 ℃, the power is 300W, and the treatment time is 2h, so that a color fixing product is obtained.
(4) Extraction: and (3) washing the color fixing product until the pH value is neutral, extracting collagen in hot water at 80 ℃ for 2h by using purified water as a protein extractant, filtering, removing insoluble substances, and extracting to obtain a squid protein extracting solution.
(5) Enzymolysis: adjusting pH of the squid protein extracting solution to 8.0 by using a food-grade sodium bicarbonate solution with the concentration of 0.04mol/L, adding alkaline protease Properase E for enzymolysis for 2h at the temperature of 60 ℃, then inactivating the enzyme for 5min at the temperature of 100 ℃, cooling to 45 ℃, wherein the using amount of the enzyme is 1.0 percent of the weight of the squid fragments, and obtaining the squid protease hydrolysate.
(6) Pressurizing: then putting the obtained squid protease hydrolysate into a high-pressure tank, and pressurizing to 5kgf/cm at 100 deg.C2Maintaining the pressure for 20min to make it uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
(7) And (3) ultrafiltration: and (3) intercepting small molecules with the molecular weight within 3KD by a rolled nanofiltration membrane to obtain the squid active peptide liquid.
(8) Concentrating and drying: vacuum concentrating the squid active peptide liquid, and spray drying to obtain active peptide powder.
Example 6
This example was carried out in the same manner as example 5 except that the pressurizing step was different from example 5, and the pressurizing conditions of this comparative example were as follows: pressurizing to 5kgf/cm at 160 deg.C2Maintaining for 15min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm in 4 s2。
Performance tests and data for the products prepared in the various examples above are as follows:
trichloroacetic acid is used as protein precipitant to deposit protein and peptide with longer peptide chain in enzymolyzed protein powder, short-chain small peptide is dissolved out with acid, and the protein quality is determined through centrifugation, filtering, digestion and distillation. The method is obtained by revising the light marine fish oligopeptide powder (QB/T2879-2007) of the people's republic of China.
The protein hydrolysate (including peptides and free amino acids) with lower molecular weight is soluble in trichloroacetic acid solution, and the high molecular weight protein is easy to precipitate in trichloroacetic acid solution. And (3) dissolving the sample by trichloroacetic acid, centrifuging to separate out a precipitate, and subtracting the content of free amino acid from the content of acid-soluble protein in clear liquid to obtain the content of oligopeptide.
Specifically, 2.00g of the squid protein functional active peptide powder prepared in examples 1 to 6 was added with 10ml of 15 wt% TCA (trichloroacetic acid), mixed well and allowed to stand for 5 min. The solution was quantitatively transferred, centrifuged at 4000rpm for 10min and the whole supernatant was taken. Soluble protein is measured according to the method GB/T5009.5, the protein conversion coefficient is 6.25, and free amino acid is measured according to the method GB/T5009.5. Each sample was assayed in triplicate. Oligopeptide content-soluble protein content-free amino acid content.
The active small peptide content of the squid protein functional active peptide powder prepared in the examples 1 to 6 is shown in the table 1.
TABLE 1 Squid protein functional active peptide powder content results prepared in examples 1-6
Claims (10)
1. A preparation method of a functional active peptide of low molecular weight degreased squid protein is characterized in that: the method comprises the following steps:
a pretreatment step: removing internal organs of the squid to obtain a squid plate; cutting and crushing the squid plates to obtain minced squid blocks;
and (3) decoloring and fixing color: carrying out ultrasonic decoloring treatment, ultrasonic color fixation treatment and extraction treatment on the squid fragments to obtain a squid protein extracting solution;
in the decoloring and color fixing step, a decoloring agent is 0.01-0.045 mol/L NaOH solution; the color fixing agent is Ca (OH) with the mass percentage concentration of 0.1 to 0.4 percent2A solution;
in the step of decoloring and fixing, the decoloring treatment conditions are as follows: the mass ratio of the squid fragments to the decolorizing agent is 100:2-8, the ultrasonic temperature is 45-65 ℃, the power is 200-;
the conditions of the fixation treatment are as follows: the mass ratio of the squid fragments to the color fixing agent is 100:1-4, the ultrasonic temperature is 45-65 ℃, the power is 200-350W, and the time is 1-3 h;
in the step of decoloring and fixing color, the extracting agent used in the extraction treatment is purified water, the extraction temperature is 80-95 ℃, and the extraction time is 90-150 min;
and (3) enzymolysis pressurization: sequentially carrying out enzymolysis treatment, pressurization treatment and ultrafiltration treatment on the squid protein extracting solution to obtain the active peptide;
in the step of enzymolysis pressurization, the enzymolysis treatment is specifically as follows: adjusting the pH of the squid protein extracting solution to 8.0-10.0 by using alkali liquor, then adding alkaline protease, and carrying out enzymolysis for 1-3h at the temperature of 55-65 ℃; inactivating enzyme at 90-100 deg.C for 4-10 min; then reducing the temperature to 40-50 ℃ to obtain squid protease hydrolysate; the alkaline protease is Properase E;
in the step of enzymolysis pressurization, the pressurization treatment is specifically as follows: pressurizing to 5kgf/cm at 160 ℃ under 135-2Maintaining for 15-20min to make the pressure uniform, and suddenly reducing the pressure to 0kgf/cm within 0-4 s2；
In the step of enzymolysis pressurization, ultrafiltration treatment is to adopt an ultrafiltration membrane to cut off molecules with the molecular weight of less than 3 KD.
2. The preparation method of the functional active peptide of the low molecular weight defatted squid protein of claim 1, which is characterized in that:
in the pre-treatment step, the squid is an argentina squid or a peru squid.
3. The preparation method of the functional active peptide of the low molecular weight defatted squid protein of claim 1, which is characterized in that:
the squid is live squid or fresh squid frozen for no more than 15 days.
4. A method for preparing a low molecular weight defatted squid protein functional active peptide according to any of claims 1-3, characterized in that;
in the pretreatment step, the thickness of the squid plate is 3 cm-8 cm.
5. A method for preparing a functional active peptide of low molecular weight defatted squid protein according to any of claims 1 to 3, characterized in that:
the squid plate has the advantages that the vertebra and the white mucous membrane similar to the plastic sheet in the abdomen are removed.
6. A method for preparing a functional active peptide of low molecular weight defatted squid protein according to any of claims 1 to 3, characterized in that:
in the scribing treatment, the cutter cuts into the squid plates by about 1/2, and the distance between every two cutters is 2-5 cm.
7. The preparation method of the functional active peptide of the low molecular weight defatted squid protein of claim 1, which is characterized in that:
the alkali liquor is food grade sodium hydroxide, food grade potassium hydroxide or food grade sodium bicarbonate, and the concentration is 0.02-0.04 mol/L.
8. The preparation method of the functional active peptide of the low molecular weight defatted squid protein of claim 1, which is characterized in that:
the weight ratio of the alkaline protease to the squid fragments is (1-5): 100.
9. The preparation method of the functional active peptide of the low molecular weight defatted squid protein of claim 1, which is characterized in that:
the method also comprises a concentration drying step after the enzymolysis pressurizing step: and carrying out vacuum concentration treatment and spray drying treatment on the active peptide to obtain the squid protein functional active peptide powder.
10. The preparation method of the low molecular weight defatted squid protein functional active peptide according to claim 9, characterized in that the concentration and drying method comprises the following steps: under the vacuum degree of 82.7-90.6 KPa, the active peptide is polymerized into 10-200 mesh mist particles through an atomizer, the mist particles are directly contacted with hot air for heat exchange, drying is completed in a short time, and the drying time is 10-15 min.
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