CN106923245A - A kind of preparation method of mussel polypeptide oral liquor - Google Patents
A kind of preparation method of mussel polypeptide oral liquor Download PDFInfo
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- CN106923245A CN106923245A CN201710015671.9A CN201710015671A CN106923245A CN 106923245 A CN106923245 A CN 106923245A CN 201710015671 A CN201710015671 A CN 201710015671A CN 106923245 A CN106923245 A CN 106923245A
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- mussel
- oral liquor
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- mussel polypeptide
- polypeptide oral
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- 241000237536 Mytilus edulis Species 0.000 title claims abstract description 72
- 235000020638 mussel Nutrition 0.000 title claims abstract description 72
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 52
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 48
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 13
- 238000000034 method Methods 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 229940088598 enzyme Drugs 0.000 claims abstract description 12
- 241001147138 Mytilus galloprovincialis Species 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 5
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 4
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 4
- 229940111202 pepsin Drugs 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 7
- 235000019898 Z-Trim Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000003760 magnetic stirring Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- -1 trypsase Proteins 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 239000003381 stabilizer Substances 0.000 abstract description 5
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 3
- 230000007423 decrease Effects 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000006116 polymerization reaction Methods 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 238000012545 processing Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000000975 dye Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 3
- 239000002781 deodorant agent Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 241000237535 Mytilus trossulus Species 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000010100 anticoagulation Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- YVNQAIFQFWTPLQ-UHFFFAOYSA-O [4-[[4-(4-ethoxyanilino)phenyl]-[4-[ethyl-[(3-sulfophenyl)methyl]amino]-2-methylphenyl]methylidene]-3-methylcyclohexa-2,5-dien-1-ylidene]-ethyl-[(3-sulfophenyl)methyl]azanium Chemical compound C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C(=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=2C(=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=C1 YVNQAIFQFWTPLQ-UHFFFAOYSA-O 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001202 beta-cyclodextrine Substances 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000003114 blood coagulation factor Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002242 deionisation method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000002189 fluorescence spectrum Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005555 hypertensive agent Substances 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 231100000075 skin burn Toxicity 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
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- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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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
Abstract
It is contemplated that passing through enzymolysis process flow, Mytilus galloprovincialis is digested using trypsase, pepsin, neutral proteinase mainly, by adding emulsifying agent, stabilizer, flavoring, a kind of new mussel polypeptide oral liquor is prepared, for functional food industry provides a kind of new mussel polypeptide oral liquor product.Using the zymolysis technique of different enzymes, carried out under different enzyme activity, temperature, pH, the enzymatic hydrolysis condition of time；Using different types of protein stabiliser, emulsifying agent, flavor enhancement is added, particle of the emulsion stability, reduction for reduce the polymerization trend between protein molecule, improving system caused by fat is separated out becomes big and water soluble characteristic decline problem.
Description
Technical field
The present invention relates to a kind of preparation method of mussel polypeptide oral liquor.
Background technology
China is currently the country of mussel yield maximum in the world, and annual production is more than 1,000,000 tons.Because process technology falls
Afterwards, China mussel is mainly used in fresh, refrigerated products outlets, causes the added value of mussel relatively low, and protein resource wastes tight
Weight.And, Mytilus galloprovincialis as nourishing dietotherapy product, to kidney deficiency and liver, dizziness night sweat, weak anaemia, pain in the back, aged hypertensives,
The symptoms such as arterial sclerosis have certain curative effect, and multinomial research is also indicated that, mussel polypeptide has significant anti-inflammatory, resists micro- life
The functional activities such as thing, anticoagulation, anticancer, hypotensive.
Mussel is used as a kind of important marine commercial molluscs, active polysaccharide, functional polypeptide, taurine, how unsaturated fat
Fat acid content is enriched, with edibility and health value very high.At present, the mussel level of processing of China is not high, processes skill
Art falls behind, and mechanization degree is low, and converted products is mainly traditional type, and processing added value is low.Such as freeze conditioning processing, Wang Honghai
Deng to mussel meat freezing conditioning processing studied, by sorting, wash, adopt meat, seasoning, draining, wrap up in breadcrumbs coat,
The techniques such as freezing are obtained product, are preserved up to 6 months below -18 DEG C；Foods packed in carton containers is processed, and Scout peak etc. is with fresh bay mussel
For raw material carries out foods packed in carton containers working research, after raw material cleaning, raw meat is removed with the immersion of 2% saline solution, in boiling water after the min of boiling 5~8
Take meat, drain, be vacuum-packed afterwards, vacuum maintains 0.09 MPa or so, finally carry out high pressure sterilization, products obtained therefrom
Give off a strong fragrance, high resilience, chewiness is good.Liu Changheng etc. with fresh and alive mussel as raw material, through temporarily support tell it is husky, less than 15 DEG C originally
Water cleaning, steam 10 min, shelling takes meat, seasoning, sterilization, vacuum packaging, re-pasteurization and obtains product.Liu Hongliang etc. is added with freezing
Mussel after work is raw material, through defrosting, cleaning, deodorant, drain, boiling, seasoning, drying, packaging, the technique such as sterilization are obtained into
Product；Processing, Li Mengjiao etc. is smoked to be processed mussel using the smoked technology of current relatively advanced liquid.With fresh mussel as former
Material, through cleaning, boiling takes meat, deodorant, drain, seasoning, drying, smoke, tinning, sealing, the technique finished product such as sterilizing；Seasoning
Product are processed, and Liu Shuqing etc. is hydrolyzed using compound protease to mussel meat, in 50 DEG C of the hydrolysis temperature, h of enzymolysis time 6, enzyme-added
Under conditions of amount 0.4%, the amino-acid state values of nitrogen might and percent hydrolysis of hydrolyzate respectively reach 0.83% and 45%, on this basis,
Saccharomycetes to make fermentation deodorant is used hydrolyzate, and products obtained therefrom ester is aromatic strongly fragrant, performance optimal；Mussel serially adds work, Li Lufeng etc. with fresh
Bay mussel be raw material, cleaned, boiling, take meat, go byssus, draining, seasoning, wrap up in coat, wear string, it is quick-frozen, refrigerate etc. technique
Product is obtained.
Increasingly extensive with deeply with what is studied mussel processing and utilization, exploitation has the mussel deep processing of physiologically active
Product has huge development prospect.The simulation gastrointestinal disturbances such as the functional polypeptide of aquatic products, Jurlg are prepared especially with enzymatic isolation method
Mussel, therefrom obtains 14 peptides (LVGDEQAVPAVCVP) that a kind of molecular weight is 1.5KDa, with anti-polyunsaturated fatty acid oxygen
The effect of change, its antioxidation activity is more stronger than Vc and VE；They from mussel zymotic fluid a kind of 5 peptide FGHPY of purifies and separates (point
Son amount is 620Da), in 200 μ g/mL concentration with the ability of stronger removing free radical.And Rajapakse et al. from
(molecular weight is 962 to a kind of purifies and separates anti-oxidation peptide 7 peptide HFGDPFH in mussel zymotic fluid）；Liu Zunying etc. uses enzyme process system
The enzymolysis product of each mussel has good antibacterial activity to fruits and vegetables pathogen Botryis cinerea；South Korea scholar Je etc. from
10 blood pressure lowering peptides of amino acid residue that purifies and separates are obtained in the Mytilus galloprovincialis liquid of fermentation, its IC50 is 19.34 mg/mL, tool
There is the activity of very strong suppression ACE enzymes；Other 22 anticoagulations for amino acid isolated from Mytilus galloprovincialis
(anticoagulant) peptide, its sequence is EADIDGDGQVNYEEFVAMMTSK, and molecular weight is 2.5 kDa, can be with key
Blood clotting factor is acted on, so as to extend 321s blood coagulation times.Find that one kind contains from M galloprovincialis in addition
15 kinds of required and nonessential amino acid extracts, with obvious anti-inflammatory effect, can be used for skin burn concrescence treatment.With
To mussel process technology increasingly in-depth study, more enzymolysis activity peptides are extracted, but due to mussel enzymolysis liquid
Unstability causes mussel not set foot in beverage industry, and mussel polypeptide oral liquor also has no and has been reported that research.
The content of the invention
It is contemplated that by enzymolysis process flow, mainly being made a gift of to purple using trypsase, pepsin, neutral proteinase
Shellfish is digested, and by adding emulsifying agent, stabilizer, flavoring, prepares a kind of new mussel polypeptide oral liquor, is feature
Food service industry provides a kind of new mussel polypeptide oral liquor product.
The technical proposal of the invention is realized in this way：A kind of preparation method of mussel polypeptide oral liquor, step is as follows：
1）Mytilus galloprovincialis is pre-processed：Fresh Mytilus galloprovincialis cleans, shells, remove byssus after, be homogenized after mussel meat is shredded；2）Enzymolysis：Selection stomach
Protease, trypsase, neutral proteinase respectively pH2 ~ 4, pH7.5 ~ 9.0, pH7 ~ 8 and 25 ~ 40 DEG C, 37 ~ 45 DEG C, 37 ~ 50
Digested under the conditions of DEG C, pH value of solution during regulation solution maintains enzymolysis process is added dropwise invariable；Boiling water bath goes out enzyme after the completion of waiting to digest,
Centrifugation obtains final product mussel polypeptide enzymolysis liquid；3）Additive is dissolved completely in water, mussel polypeptide enzymolysis liquid and certain volume are contained
The solution of additive is uniformly mixed, and makes the final protein concentration of mussel polypeptide liquid for 0.1 ~ 3.0% w/v, obtains mussel polypeptide
Oral liquid.
Further, the mussel meat 5000-10000rpm/2-5min for shredding is homogenized.
Further, the enzymolysis process, solid-liquid ratio 1:2-1:5.
Further, the regulation solution is 0.1mol/L HCl and 0.2mol/L NaOH.
Further, boiling water bath goes out enzyme 5-15 min after the completion of waiting to digest；Enzymolysis liquid 8000-10000rpm is centrifuged 10-20
min。
Further, the additive is the one of the food stabilizers such as CMC-Na, xanthans, cycloheptaamylose, Z-trim
Plant or various.
Further, additive is dissolved in 70 DEG C of water, and 30min is then stirred on magnetic stirring apparatus.
Further, the total amount of adding of the additive is 0.05~3% w/v of enzymolysis liquid.
Further, in 60~90 DEG C, 3000-5000rpm homogeneous 2-20min after allotment, mussel polypeptide liquid system is reduced
Granularity, increase its emulsibility and protein stability.
Beneficial effects of the present invention are：The present invention coordinates certain ratio with Mytilus galloprovincialis proteolysis supernatant as primary raw material
Food additives, homogeneous, the sterilization of example, are deployed into mussel polypeptide oral liquor easy for consumers to accept, are on the one hand added by deep
Work improves the added value of mussel；On the other hand, it is the new nutrient and healthcare products of a class that provide again that develop in a healthy way of the mankind, one kind stabilization
The property good mussel polypeptide oral liquor of good, taste.Using the zymolysis technique of different enzymes, under different temperatures, pH, time, enzyme activity
Enzymatic hydrolysis condition；Using different types of protein stabiliser, emulsifying agent, flavor enhancement is added, the polymerization reduced between protein molecule becomes
The particle of gesture, the emulsion stability for improving system, reduction caused by fat is separated out becomes big and water soluble characteristic decline.
Specific embodiment
Explanation is further explained to invention with reference to specific embodiment.
（1）Mytilus galloprovincialis sample pretreatment：The fresh Mytilus galloprovincialis of purchase is clean with running water cleaning down, then uses deionization
Water rinse；After shelling, removing byssus；Mussel meat is shredded；5000-10000rpm/2-5min is homogenized；
（2）Enzymolysis：Solid-liquid ratio 1:2-1:5；Respectively pH value of solution is adjusted with 1mol/LHCl and 0.5mol/L NaOH；Selection
Pepsin, trypsase, the neutral proteinase of 3000-5000U/g respectively in pH2, pH8.5, pH7.5,37 DEG C, 45 DEG C, 40
60-180min is digested under the conditions of DEG C；PH value of solution during 0.1mol/L HCl, 0.2mol/L NaOH maintain enzymolysis process is added dropwise constant
It is constant；Boiling water bath goes out enzyme 10min after the completion of waiting to digest；Enzymolysis liquid 8000-10000rpm is centrifuged 10-20 min, obtains final product mussel many
Peptidase hydrolyzed liquor.
（3）Allocating technology：Mussel polypeptide liquid, standing is hydrated it in putting 70 DEG C of water-baths；By CMC-Na, xanthans, β-
Cyclodextrine, Z-trim are dissolved in 70 DEG C of deionized water, in 30min is stirred on magnetic stirring apparatus to being completely dissolved, are stood
It is set fully to be hydrated；Mussel polypeptide enzymolysis liquid is uniformly mixed with solution of the certain volume containing additive, makes mussel polypeptide
The final protein concentration of liquid is 1% (w/v), 70 DEG C, 3000-5000rpm homogeneous 10min, reduces the granularity of mussel polypeptide liquid system,
Increase its emulsibility and protein stability.
Related assays method
（1）Coomassie Brilliant Blue surveys albumen
Coomassie brilliant blue (Coomassie Brilliant Blue) method determines protein concentration, is using protein and dyestuff knot
The principle of conjunction, quantitative measure trace of albumin concentration is quick, sensitive method.Coomassie brilliant blue G-250 dyestuff, in acid solution
In combined with protein, make the position of the maximum absorption band (lmax) of dyestuff, 595nm, the color of solution are changed into from 465nm
Blue is changed into from brownish black.The amount of protein in connection is understood by the incrementss for determining light absorbs at 595nm.Research hair
Now, dyestuff is mainly and is combined with basic amino acid (particularly arginine) and aromatic amino acid residue in protein.Through
Determine before and after storage result of calculation after protein content show containing CMC-Na, xanthans, cycloheptaamylose, Z-trim systems egg
White matter rate of deposition is respectively 8.59%, 7.32%, 1.95%, 8.23%.
（2）Method of protein measurement
It is measured using automatic Kjeldahl's method.0.2g mussels enzymolysis supernatant is weighed, 0.001 g is accurate to.According to instrument
The requirement of specification is detected.The coefficient for being scaled protein of nitrogen is 6.38 when calculating.To be obtained under the conditions of repeatability
The arithmetic mean of instantaneous value of the three independent measurement results for obtaining is represented, during the g/100 g of protein content >=1, as a result retaining three has
Effect numeral.Fresh mussel protein matter content is 10% after measured, and its dry product protein content is 60%.
（3）Endogenous fluorescence spectroscopic assay
Intrinsic fluorescence measure is carried out to mussel polypeptide liquid by XRF, with the PBS of 10mM（pH8）
Mussel polypeptide solution is diluted 100 times, it is 290nm to set excitation wavelength lambda ex, and fluorescent emission and exciting slit are 5.0 nm,
The fluorescence emission spectrum of mussel polypeptide liquid is determined in the range of 260~350nm.Fluorescence intensity after storage from before storage 2000
1800 are reduced to, and there occurs blue shift, fluorescence intensity xanthans and CMC-Na are relatively low glimmering from before storage compared with other two kinds of additives
Luminous intensity fluorescence intensity higher after being changed into storing.
（4）Mussel polypeptide liquid granulometry
Granule size distribution using Zetasize3000HSA laser particle size analyzers to mussel polypeptide liquid system is measured,
Respectively with the average grain diameter (Di) with luminous intensity as weight, volume is the average grain diameter (Dv) and number average bead diameter of weight（Dn）Carry out table
State the size distribution situation of different enzymatic hydrolysis systems.The particle diameter point before and after 4 kinds of system storages is represented with degree of accuracy Di values higher
Cloth situation, CMC-Na before storage, xanthans, cycloheptaamylose, the average grain diameter of Z-trim be respectively 323.6nm, 626nm,
221.6nm, 333.9nm, the size distribution situation of survey supernatant is after obvious bulky grain pelleting centrifugation is removed after storage
569.6nm, 712.1nm, 1351.1nm, 315.9nm, the most substantially, system is the most unstable for the change of cycloheptaamylose granularity.
（5）Mussel polypeptide liquid Zeta- potential measurements
With the PBS of 10mM（pH8）Mussel polypeptide liquid is diluted 10 times, by Zetasize3000HSA laser grain
Degree analyzer surveys the Zeta- current potentials of mussel polypeptide liquid system.CMC-Na, xanthans, cycloheptaamylose, Z-trim after measured
Zeta- potential values are respectively -48.8, -49.2, -29, -35.2.Usual positively charged particulate, its Zeta- current potential be on the occasion of；
Otherwise it is negative value.In system in mussel polypeptide liquid the interaction of albumen and different additive with the change table of Zeta- potential values
Show, Zeta- current potential absolute values are bigger, and system is more stable.Add the stability result display xanthans ＞ of different stabilizers system
CMC-Na>Z-trim>Cycloheptaamylose.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technology according to the present invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of mussel polypeptide oral liquor, it is characterised in that 1）Mytilus galloprovincialis is pre-processed：Fresh Mytilus galloprovincialis cleaning,
After shelling, removing byssus, it is homogenized after mussel meat is shredded；2）Enzymolysis：Selection pepsin, trypsase, neutral proteinase difference
Digested under the conditions of pH2 ~ 4, pH7.5 ~ 9.0, pH7 ~ 8 and 25 ~ 40 DEG C, 37 ~ 45 DEG C, 37 ~ 50 DEG C, regulation solution is added dropwise and maintains enzyme
PH value of solution is invariable in solution preocess；Boiling water bath goes out enzyme after the completion of waiting to digest, and centrifugation obtains final product mussel polypeptide enzymolysis liquid；3）To add
Agent is dissolved completely in water, and mussel polypeptide enzymolysis liquid is uniformly mixed with solution of the certain volume containing additive, makes mussel
The final protein concentration of polypeptide liquid is 0.1 ~ 3.0% w/v, obtains mussel polypeptide oral liquor.
2. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that 5000-10000rpm/2-
5min is homogenized.
3. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that the enzymolysis process, material
Liquor ratio 1:2-1:5.
4. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that the regulation solution is
0.1mol/L HCl and 0.2mol/L NaOH.
5. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that boiling water after the completion of waiting to digest
Bathe the enzyme 5-15min that goes out；Enzymolysis liquid 8000-10000rpm centrifugation 10-20 min.
6. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that the additive is CMC-
One or more in Na, xanthans, cycloheptaamylose, Z-trim.
7. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that additive is dissolved in 70 DEG C of water
In, 30min is then stirred on magnetic stirring apparatus.
8. the preparation method of mussel polypeptide oral liquor according to claim 6, it is characterised in that the addition of the additive
Total amount is 0.05~3% w/v of enzymolysis liquid.
9. the preparation method of mussel polypeptide oral liquor according to claim 1, it is characterised in that 60~90 after allotment
DEG C, 3000-5000rpm homogeneous 2-20min.
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| CN104432083A (en) * | 2015-01-08 | 2015-03-25 | 四川大学 | Antioxygenic andrias davidianus polypeptide oral solution and preparation method thereof |
| CN105851746A (en) * | 2016-03-31 | 2016-08-17 | 浙江海洋学院 | Preparation method of thick-shell mytilus edulis glycosaminoglycan drink |
| CN106261417A (en) * | 2016-09-18 | 2017-01-04 | 天津北洋百川生物技术有限公司 | Mung bean polypeptide beverage goods and preparation method thereof |
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| CN102058129A (en) * | 2010-11-08 | 2011-05-18 | 新疆大学 | Method for preparing walnut polypeptide beverage |
| CN102845741A (en) * | 2011-06-28 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Preparation method of forest frog polypeptide health promotion oral liquid |
| CN104432083A (en) * | 2015-01-08 | 2015-03-25 | 四川大学 | Antioxygenic andrias davidianus polypeptide oral solution and preparation method thereof |
| CN105851746A (en) * | 2016-03-31 | 2016-08-17 | 浙江海洋学院 | Preparation method of thick-shell mytilus edulis glycosaminoglycan drink |
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