CN106434813A - 一种鱼皮胶原蛋白去腥脱臭的生产方法 - Google Patents
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Abstract
本发明公开了一种鱼皮胶原蛋白去腥脱臭的生产方法,将胶原蛋白粗制品溶解水,固液质量比1:5,加入风味蛋白酶酶解,酶解液pH值保持在6.5~7.0,温度为50~55℃,时间为2.4~2.5h,酶添加量为溶液质量的0.1~0.15%;酶解结束后,升温至85~89℃灭活11~13min;灭酶后溶液通过离心去除固体残渣;在滤液中加入0.6~0.7%w/v活性炭去腥脱色,保持温度55~60℃,去腥脱色时间50~60min,pH控制在5.0~5.5;将脱色后的胶原蛋白溶液进行浓缩喷雾干燥,得到胶原蛋白精制品和相对分子质量在5000Da以下的胶原肽。本发明步骤简单、操作方便;生产过程无污染、无废水、所得胶原蛋白质量高,适合大规模工业化生产。
Description
技术领域
本发明涉及一种鱼皮胶原蛋白去腥脱臭的生产方法,属于胶原蛋白深加工技术领域。
背景技术
来源于水产动物的胶原蛋白在一些方面明显优于猪、牛皮胶原蛋白,比如低抗原性、低过敏性、分子结构较脆弱较容易酶解等,开发生产水产明胶具有明显的优势,市场前景十分看好。近几年来,随着组合生物技术等高新技术的发展,使得具有生物学功能的胶原蛋白(肽)的开发成为水产品高值化利用领域的研究热点。大量研究表明,活性肽具有易消化吸收(比氨基酸更易吸收)、保护胃粘膜及抗溃疡作用、抗过敏、降血压、降胆固醇、抗衰老、促进伤口愈合、增强骨强度和预防骨质疏松、预防关节炎、促进角膜上皮损伤的修复和促进角膜上皮细胞的生长等多种生理活性。
但是由于鱼皮胶原蛋白具有浓重的鱼腥味,限制了鱼皮胶原蛋白的生产和应用,虽然一些科研单位和生产企业对鱼皮胶原蛋白的去腥脱色工艺进行了大量研究,如中国专利200810138406.0 公开了一种鱼胶原蛋白肽离子交换层析脱腥工艺,采用将鱼胶原蛋白肽预处理、转型、上羧甲基纤维素交换柱、纯水洗脱、脱盐,再浓缩干燥成脱腥味的肽粉;中国专利200810106710.7公开了一种利用脱灰、脱脂的干鱼鳞为原料加工鱼胶原低聚肽的方法,其精制采用硅藻土过滤、大孔吸附树脂吸附、阳离子交换树脂吸附、阴离子交换树脂吸附、洗脱液洗脱、多层过滤膜过滤方法;中国专利200610078017.4公开了一种利用鱼皮、鱼骨为原料制取鱼胶原肽的工业化生产方法,其精制包括离心分离去渣、油水离心分离机脱油去腥、微滤超滤澄清、5%粉末活性碳脱色、过滤过程;中国专利201010028931.4中公开了一种利用大孔吸附树脂生产无腥味鱼鳞胶原蛋白肽的方法,其通过七个步骤实现去腥味脱色;中国专利201110446884.X中公开了一种高纯度无腥异味的鱼胶原蛋白肽的制备方法,操作步骤:(1)鱼皮准备;(2)脱脂、去异蛋白;(3)酶解:将沉淀加入50~55℃水搅拌均匀,得到鱼皮浆;保证鱼皮浆中蛋白质质量百分含量为8%~15%,控制恒温50~52℃,调节鱼皮浆浆液pH 值至8.0~8.5,加入鱼皮浆中蛋白质质量0.05~0.3%的碱性蛋白酶A 搅拌水解1~3h后,再加入鱼皮浆中蛋白质质量0.1~0.3%的中性蛋白酶B 搅拌水解2~5h;(4)灭酶、脱色:酶解结束后升温至80~85℃,加入鱼皮浆浆液中鱼皮重量2~4%的活性碳粉末搅拌混匀,在80~85℃恒温条件下,以30~60r/min 搅拌20~40min,实现灭酶和吸附脱色一步完成;(5)粗滤、精滤::将灭酶和吸附脱色后的含活性碳的浆液泵入板框式硅藻土过滤机粗滤,压滤后的清液再经板框式纸板过滤机精滤,得到澄清透明的鱼胶原蛋白肽透过液;(6)蒸发浓缩:将鱼胶原蛋白肽透过液通过双效降膜蒸发浓缩器浓缩至固形物质量含量为35~45%的浓缩液;(7)喷雾干燥:浓缩液经干燥塔干燥,进口温度控制为160~170℃,出口温度控制为80~90℃,干燥结束,即得到鱼皮胶原蛋白肽粉成品。
但是,上述这些方法工艺复杂,操作过程繁琐,不利于工业化生产,生产企业需要一种步骤简单,操作方便,生产具有更高生物活性的胶原蛋白,生产过程清洁绿色无污染,无废水排放,胶原蛋白的质量高,适合大规模工业化生产,经济效益和社会效益显著的生产方法。
发明内容
为解决现有技术中存在的问题,本发明的目的是提供一种步骤简单、操作方便、生产过程无污染、无废水、胶原蛋白质量高、适合大规模工业化生产的鱼皮胶原蛋白去腥脱臭的生产方法。
为达到上述目的,本发明采用的技术手段是,一种鱼皮胶原蛋白去腥脱臭的生产方法,步骤如下:将胶原蛋白粗制品溶解到水中,固液质量比为1:5,加入风味蛋白酶进行酶解,酶解液pH值保持在6.5~7.0,酶解温度为50~55℃,酶解时间为2.4~2.5h,酶添加量为溶液质量的0.1~0.15%;酶解结束后,升温至85~89℃灭活11~13min;酶灭活后溶液通过离心去除固体残渣;在滤液中加入0.6~0.7% w/v活性炭去腥脱色,保持温度55~60℃,去腥脱色时间50~60min,pH控制在5.0~5.5;将脱色后的胶原蛋白溶液进行浓缩喷雾干燥,得到胶原蛋白精制品和相对分子质量在5000Da以下的胶原肽。
本发明的有益效果是:整个生产步骤简单、操作方便;生产过程无污染、无废水、所得胶原蛋白质量高;反应条件温和,适合大规模工业化生产。
具体实施方式
实施例1
将1000g胶原蛋白粗制品溶解到5000g水中,加入1g风味蛋白酶进行酶解,酶解液pH值保持在6.5,酶解温度为50℃,酶解时间为2.4 h;酶解结束后,升温至85℃灭活13min;酶灭活后溶液通过离心去除固体残渣,在滤液中加入30g活性炭去腥脱色,保持温度55℃,去腥脱色时间50min,pH控制在5.0;酶解结束后以10个人对水解液的颜色、气味、苦味进行感官评价,并按1~9 (9表示最好,1表示最差)等级进行分类评比,感官鉴定值为10人评定小组的平均得分,在本工艺条件下,感官分值为9(没有国家标准,使用参考文献方法),胶原蛋白溶液颜色为无色或淡黄色,溶液澄清透明,无腥味,将胶原蛋白溶液进行浓缩喷雾干燥,得到胶原蛋白(肽)精制品975.5g,相对分子质量在5000Da以下的胶原肽964.6g。
实施例2
将1吨胶原蛋白粗制品溶解到5吨水中,加入1kg风味蛋白酶进行酶解,酶解液pH值保持在7、酶解温度为55℃,酶解时间为2.5h;酶解结束后,升温至89℃灭活11min;灭酶后溶液通过离心去除固体残渣,在滤液中加入45公斤活性炭去腥脱色,保持温度60℃,去腥脱色时间60min,pH控制在5.5;酶解结束后固定10个人对水解液的颜色、气味、苦味进行感官评价,并按1~9 (9表示最好,1表示最差) 等级进行分类评比,感官鉴定值为10人评定小组的平均得分,在本工艺条件下,感官分值为9,胶原蛋白溶液颜色为无色或淡黄色,溶液澄清透明,无腥味,将胶原蛋白溶液进行浓缩喷雾干燥,得到胶原蛋白(肽)精制品961.2公斤,相对分子质量在5000Da的胶原肽903.3公斤。
经检测,根据上述工艺制备的产品均符合SB/T10634-2011《淡水鱼胶原蛋白肽粉》标准一级品标准要求,证明本工艺用于鱼皮胶原蛋白去腥脱色制备胶原蛋白肽可行。
Claims (1)
1.一种鱼皮胶原蛋白去腥脱臭的生产方法,步骤如下:将胶原蛋白粗制品溶解到水中,固液质量比为1:5,加入风味蛋白酶进行酶解,酶解液pH值保持在6.5,酶解温度为50℃,酶解时间为2.4h,酶添加量为溶液质量的0.1~0.15%;酶解结束后,升温至85℃灭活13min;酶灭活后溶液通过离心去除固体残渣;在滤液中加入0.7% w/v活性炭去腥脱色,保持温度55℃,去腥脱色时间50min,pH控制在5.0;将脱色后的胶原蛋白溶液进行浓缩喷雾干燥,得到胶原蛋白精制品和相对分子质量在5000Da以下的胶原肽。
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