CN106307446A - Method for preparing taste-active peptides of scallops - Google Patents
Method for preparing taste-active peptides of scallops Download PDFInfo
- Publication number
- CN106307446A CN106307446A CN201610689927.XA CN201610689927A CN106307446A CN 106307446 A CN106307446 A CN 106307446A CN 201610689927 A CN201610689927 A CN 201610689927A CN 106307446 A CN106307446 A CN 106307446A
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- Prior art keywords
- scallop
- scallops
- meat
- taste
- active peptides
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- 235000020637 scallop Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title abstract description 10
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract description 9
- 102000004196 processed proteins & peptides Human genes 0.000 title abstract description 8
- 241000237503 Pectinidae Species 0.000 title abstract 5
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 41
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000005600 Cathepsins Human genes 0.000 claims abstract description 8
- 108010084457 Cathepsins Proteins 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 101710159104 Flavor peptide Proteins 0.000 claims description 17
- 108091005508 Acid proteases Proteins 0.000 claims description 15
- 230000007062 hydrolysis Effects 0.000 claims description 13
- 238000006460 hydrolysis reaction Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 229920001184 polypeptide Polymers 0.000 abstract description 4
- 235000014102 seafood Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract 3
- 102000035195 Peptidases Human genes 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 235000019833 protease Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000035484 reaction time Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 5
- 235000015170 shellfish Nutrition 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241001441955 Argopecten irradians Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001526627 Azumapecten farreri Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 102000004171 Cathepsin K Human genes 0.000 description 1
- 108090000625 Cathepsin K Proteins 0.000 description 1
- 244000293323 Cosmos caudatus Species 0.000 description 1
- 235000005956 Cosmos caudatus Nutrition 0.000 description 1
- 241001526679 Mimachlamys nobilis Species 0.000 description 1
- 241001115052 Mizuhopecten Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000237517 Patinopecten Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing taste-active peptides of scallops. The method comprises the following steps: (1) shelling the scallops, taking out the meat, homogenizing, adding water according to a mass ratio of 1:3 and mixing, regulating the pH value to be 4-5 by using 1.2M hydrochloric acid; (2) adding acid proteinase which is 0.1-0.5% of the weight of the scallop meat, maintaining the temperature to be 40-50 DEG C, stirring and hydrolyzing for 0.5 hour; (3) heating and boiling hydrolysate treated by the acid proteinase for 30 minutes, and cooling to room temperature; (4) adding cathepsin which is 0.2-0.6% of the weight of the scallop meat, maintaining the temperature to be 50-60 DEG C, and hydrolyzing for an hour; (5) centrifuging at a speed of 2500 r/min, filtering, taking the supernatant, so as to obtain the hydrolysate of the taste-active peptides of the scallops. According to the method for preparing the taste-active peptides of the scallops disclosed by the invention, the amino acid content can be obviously improved, the flavor is improved, the polypeptide yield is greatly improved, the obtained hydrolysate is strong in seafood aroma and favorable for human absorption and has the advantages of extremely high nutritive value, short reaction time and small dosage of enzymes, and the cost can be effectively reduced. The method has extremely high production and application values.
Description
Technical field
The invention belongs to sea food seasoning technical field, particularly relate to the preparation method of a kind of scallop flavor peptide.
Background technology
Shellfish is a kind of marine shellfish, belongs to Mollusca, lamellibranchiata, Margarita mesh, Pectenidae.Have scallop in the world
Kind more than 60.Scallop in China's distribution mainly has four kinds, i.e. Chlamys farreri, Chlamys nobilis, bay scallop and Patinopecten (Mizuhopecten) yessoensis.
What China coast artificial cultivation amount was maximum at present is bay scallop.Since the eighties in 20th century, along with China's culture fishery
Develop rapidly, the cultivation amount of scallop and to freeze Bei Zhu, the processing of dry scallop post and export volume the most increasing.At present, to scallop
Deep level development not enough, the protein content of scallop meat is high, aminoacid composition is complete, and comprehensive development and utilization has a high potential.Profit
With the enzyme engineering technology of protease hydrolysis effect, prepare animal and vegetable protein hydrolysate, yeast extract and fish and shellfish concentrated extract etc., logical
Cross certain PROCESS FOR TREATMENT, can be used for further enhancing the delicate flavour of flavoring agent.But the aminoacid of the seafood flavor peptide that this method obtains
Content is on the low side, and local flavor is to be improved.
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of scallop flavor peptide
Preparation method, comprises the following steps,
(1) being shelled by scallop and take meat, after homogenate, in mass ratio 1: 3 adds water mixing, and 1.2M hydrochloric acid adjusts pH to 4-5；
(2) add the acid protease of scallop meat weight 0.1-0.5%, be incubated 40-50 DEG C of stirring hydrolysis 0.5h；
(3), after acid protease being made used hydrolyzed solution heated and boiled 30min, it is cooled to room temperature；
(4) add the cathepsin of scallop meat weight 0.2-0.6%, be incubated 50-60 DEG C of hydrolysis 1h；(5) 2500r/min is centrifuged,
Filter, take supernatant, be scallop flavor peptide hydrolyzed solution.
Preferably, described acid protease, relative to the weight ratio preferably 0.3% of scallop meat, stirs water temperature preferably 45 DEG C.
The scallop flavor peptide preparation method of the present invention be by scallop meat homogenate mix by a certain percentage with water after, regulation pH value
In acidity, add acid protease, then add cathepsin enzymolysis.This method is remarkably improved aminoacid and contains
Amount, improves local flavor, and polypeptide yield is greatly improved, and improves the digestibility of protein, and the hydrolyzed solution seafood obtained gives off a strong fragrance, profit
In absorption of human body, having very high nutritive value, the response time is short, and enzyme dosage is few, can effectively save cost.There is the highest production
Practical value.
Detailed description of the invention
Embodiment 1
The preparation method of a kind of scallop flavor peptide, comprises the following steps,
(1) being shelled by scallop and take meat, after homogenate, in mass ratio 1: 3 adds water mixing, and 1.2M hydrochloric acid adjusts pH to 4-5；
(2) add scallop meat and weigh the acid protease of 0.1%, be incubated 40 DEG C of stirring hydrolysis 0.5h；
(3), after acid protease being made used hydrolyzed solution heated and boiled 30min, it is cooled to room temperature；
(4) add scallop meat and weigh the cathepsin of 0.2%, be incubated 50 DEG C of hydrolysis 1h；
(5) 2500r/min is centrifuged, and filters, takes supernatant, be scallop flavor peptide hydrolyzed solution.
Described acid protease is Fungal Acid Protease.
Described cathepsin selects cathepsin K.
Embodiment 2
The preparation method of a kind of scallop flavor peptide, comprises the following steps,
(1) being shelled by scallop and take meat, after homogenate, in mass ratio 1: 3 adds water mixing, and 1.2M hydrochloric acid adjusts pH to 4-5；
(2) add scallop meat and weigh the acid protease of 0.5%, be incubated 50 DEG C of stirring hydrolysis 0.5h；
(3), after acid protease being made used hydrolyzed solution heated and boiled 30min, it is cooled to room temperature；
(4) add scallop meat and weigh the cathepsin of 0.6%, be incubated 60 DEG C of hydrolysis 1h；
(5) 2500r/min is centrifuged, and filters, takes supernatant, be scallop flavor peptide hydrolyzed solution.
Embodiment 3
The preparation method of a kind of scallop flavor peptide, comprises the following steps,
(1) being shelled by scallop and take meat, after homogenate, in mass ratio 1: 3 adds water mixing, and 1.2M hydrochloric acid adjusts pH to 4-5；
(2) add scallop meat and weigh the acid protease of 0.3%, be incubated 45 DEG C of stirring hydrolysis 0.5h；
(3), after acid protease being made used hydrolyzed solution heated and boiled 30min, it is cooled to room temperature；
(4) add scallop meat and weigh the cathepsin of 0.4%, be incubated 55 DEG C of hydrolysis 1h；
(5) 2500r/min is centrifuged, and filters, takes supernatant, be scallop flavor peptide hydrolyzed solution.
The preparation method polypeptide yield of scallop flavor peptide of the present invention compares with traditional enzymatic isolation method and is significantly improved, extraction ratio
Can reach more than 70%, improve quality, substantially increase amino acid content, the polypeptide Shellfish taste extracted is strong, and
Raw meat bitterness is extremely low.Enzyme hydrolysis method makes the breaks down proteins in raw material, obtains rich in having the taste compositions such as the peptide of delicate flavour, aminoacid
Hydrolyzed animal protein (HAP), HAP is of high nutritive value, absorption easy to digest, and can preferably keep the intrinsic wind of animal material
Taste feature.Utilize protease hydrolysis effect to prepare animal and vegetable protein hydrolysate, be possible not only to further enhance delicate flavour, but also can
To strengthen local flavor and nutritive value.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (2)
1. the preparation method of a scallop flavor peptide, it is characterised in that: comprise the following steps,
(1) being shelled by scallop and take meat, after homogenate, in mass ratio 1: 3 adds water mixing, and 1.2M hydrochloric acid adjusts pH to 4-5；
(2) add the acid protease of scallop meat weight 0.1-0.5%, be incubated 40-50 DEG C of stirring hydrolysis 0.5h；
(3), after acid protease being made used hydrolyzed solution heated and boiled 30min, it is cooled to room temperature；
(4) add the cathepsin of scallop meat weight 0.2-0.6%, be incubated 50-60 DEG C of hydrolysis 1h；
(5) 2500r/min is centrifuged, and filters, takes supernatant, be scallop flavor peptide hydrolyzed solution.
The preparation method of a kind of scallop flavor peptide the most according to claim 1, it is characterised in that described acid protease phase
Weight ratio preferably 0.3% to scallop meat, stirs water temperature preferably 45 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689927.XA CN106307446A (en) | 2016-08-19 | 2016-08-19 | Method for preparing taste-active peptides of scallops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689927.XA CN106307446A (en) | 2016-08-19 | 2016-08-19 | Method for preparing taste-active peptides of scallops |
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| Publication Number | Publication Date |
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| CN106307446A true CN106307446A (en) | 2017-01-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689927.XA Pending CN106307446A (en) | 2016-08-19 | 2016-08-19 | Method for preparing taste-active peptides of scallops |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101035A (en) * | 2019-06-07 | 2019-08-09 | 福建花巷营养科技股份有限公司 | A kind of bioanalysis goes fish-bone thorniness fresh water dried fish floss and its manufacturing method |
| CN113632965A (en) * | 2021-07-13 | 2021-11-12 | 佛山市海天(高明)调味食品有限公司 | Method for preparing beta-peptide |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701241A (en) * | 2009-11-05 | 2010-05-05 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop active peptide |
| CN105192722A (en) * | 2015-10-27 | 2015-12-30 | 大连雅威特生物技术股份有限公司 | Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof |
-
2016
- 2016-08-19 CN CN201610689927.XA patent/CN106307446A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101701241A (en) * | 2009-11-05 | 2010-05-05 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop active peptide |
| CN105192722A (en) * | 2015-10-27 | 2015-12-30 | 大连雅威特生物技术股份有限公司 | Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 康景隆编著: "《食品冷藏链技术》", 28 February 2005, 中国商业出版社 * |
| 李乃胜等: "《中国海洋水产品现代加工技术与质量安全》", 31 May 2010, 海洋出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101035A (en) * | 2019-06-07 | 2019-08-09 | 福建花巷营养科技股份有限公司 | A kind of bioanalysis goes fish-bone thorniness fresh water dried fish floss and its manufacturing method |
| CN113632965A (en) * | 2021-07-13 | 2021-11-12 | 佛山市海天(高明)调味食品有限公司 | Method for preparing beta-peptide |
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| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
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