CN110050871A - A kind of preparation method of high emulsibility fish protein powder - Google Patents
A kind of preparation method of high emulsibility fish protein powder Download PDFInfo
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- CN110050871A CN110050871A CN201910343414.7A CN201910343414A CN110050871A CN 110050871 A CN110050871 A CN 110050871A CN 201910343414 A CN201910343414 A CN 201910343414A CN 110050871 A CN110050871 A CN 110050871A
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- Prior art keywords
- fish
- preparation
- alkali
- protein
- protein isolate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to technical field of food preparation, in particular to a kind of preparation method of high emulsibility fish protein powder, preparation, enzymatic hydrolysis, enzyme deactivation, centrifugation, desalination and concentration, spray drying and vacuum packaging including alkali protein isolate and etc..The fish protein powder protein content that the present invention produces is high, fat content is low, has higher emulsifiability, has a good application prospect；In addition, technique of the invention is suitable for industrial application compared with simple, enzymolysis time is short, high production efficiency.
Description
Technical field
The present invention relates to technical field of food preparation, in particular to a kind of preparation method of high emulsibility fish protein powder.
Background technique
Low value marine economy fish have the characteristics that cheap, yield is big, and essential amino acid A wide selection of colours and designs, content are equal
Weighing apparatus, is a kind of good protein resource, there is huge Development volue.
However fish muscle albumen the features such as that there are dissolubilities is poor, fishlike smell weight, limit to it in food protein ingredient
Using.It is modified by limited protease hydrolyzed, protein solubility can be improved, its emulsification and oxidation resistance are enhanced.Albumen
Zymolyte after enzyme effect, molecular size substantially reduce.The structural rearrangement along with protein molecule is digested, so that being embedded in
Hydrophobic group and hydrophilic residual base inside protein molecule are exposed.A degree of enzymatic hydrolysis can change protein molecular
Size, conformation and intermolecular/interior active force, to enhance its functional character.
Patent name be " a kind of preparation method of instant silverfish albumen powder " (Chinese Patent Application No.:
201610591499.7) in, it is de- that disclosed preparation method mainly carries out enzymatic hydrolysis to silverfish mixed liquor using proteolysis technology
It is spray-dried after raw meat.Its product color is milky white, it is easy to carry, without fishlike smell, storage period is long, the rate of recovery is high, readily soluble easy dispersion, but
Product is poor because of other functions such as excessive hydrolysis product emulsifications.It is " preparation method of mackerel albumen powder " (China in patent name
Number of patent application: 201710471265.3), disclosed preparation process be mainly degreasing, stepwise discretization, deodorant, second ultrafiltration simultaneously
Nanofiltration, spray drying, life cycle of the product is short, favorable reproducibility molecular weight is low, and bioaffinity is good, the residence time in human body
It is longer, good absorption effect, but product processes are cumbersome, and equipment needed for producing is expensive, high production cost.Currently, high emulsibility
The preparation method of fish protein powder simultaneously has not been reported.
Summary of the invention
For above-mentioned deficiency in the prior art, the present invention provides a kind of preparation method of high emulsibility fish protein powder,
It is environmentally friendly, stable and efficient.
In order to achieve the above object of the invention, the technical solution adopted by the present invention are as follows:
A kind of preparation method of high emulsibility fish protein powder, includes the following steps:
(1) it prepares fish alkali protein isolate: taking the meat at fish body back, rub, tissue is carried out using solid-liquid ratio 1:8 (w/v) and is smash
It is broken, then fish alkali protein isolate is obtained by the method that alkali carries acid sinks；
(2) it digests: water and protease being added into fish alkali protein isolate, mixes well and is placed on 45-55 DEG C of constant temperature
Lower enzymatic hydrolysis 20-30min；
(3) enzyme deactivation: being heated to 90-100 DEG C for the fish alkali protein isolate solution after above-mentioned enzymatic hydrolysis and keep the temperature 10-15min, into
Row enzyme deactivation, centrifugation, take supernatant spare；
(4) heating concentration: it is 10-20% that the supernatant heating after taking enzymatic hydrolysis, which is concentrated into soluble solid content,；
(5) by filtered solution by ion exchange resin desalination, desalting liquids desalination: are obtained；
(6) it is spray-dried: the Fish protein solution of heated concentration being spray-dried, the fish of high emulsibility is obtained
Albumen powder.
Preferably, the method for the preparation of step (1) alkali protein isolate are as follows: by pH of mixed to 11, with 8000rpm/
Min is centrifuged 10min, takes supernatant by pH to 5.5, then is centrifuged 10min with 8000rpm/min, takes precipitating, and precipitating is that alkali separates egg
It is white.
Preferably, the protease that step (2) uses when digesting is flavor protease, the dosage of flavor protease is egg
The 0.5%-2% of white enzyme-to-substrate combined amount；The additive amount of water is the 20-30% (v/w) of alkali protein isolate.
Preferably, the condition being centrifuged in step (3) is 8000rpm/min, centrifugation time 15min.
Preferably, the inlet temperature being spray-dried in step (5) is 180-190 DEG C, outlet temperature is 75-90 DEG C.
The invention has the benefit that the fish protein powder protein content produced is high, fat content is low, has higher emulsibility
Can, it has a good application prospect；In addition, technique of the invention is suitable for industry compared with simple, enzymolysis time is short, high production efficiency
Change application.
Specific embodiment
In order that the present invention can be more clearly and readily understood, below by technical solution in the embodiment of the present invention
It is clearly and completely described.
A kind of preparation method of high emulsibility fish protein powder, includes the following steps:
(1) preparation of alkali protein isolate: taking fish body back meat, rubs, and carries out tissue mashing using solid-liquid ratio 1:8 (w/v),
By pH of mixed to 11,10min is centrifuged with 8000rpm/min, takes supernatant by pH to 5.5,10min is centrifuged with 8000rpm/min,
Precipitating is taken, precipitating is alkali protein isolate；
(2) it digests: water and flavor protease being added into fish alkali protein isolate, enzyme concentration is 0.5%-2% (E:S), is added
Water is 20-30% (w/v), stirring enzymatic hydrolysis 20min under conditions of pH is 6.5-7.0, temperature is 50 DEG C；
(3) enzyme deactivation: being heated to 90-100 DEG C for the fish alkali protein isolate solution after above-mentioned enzymatic hydrolysis and keep the temperature 10-15min, into
Row enzyme deactivation is centrifuged 15min, is taken supernatant spare with 8000rpm/min；
(4) heating concentration: it is 10-20% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
(5) by filtered solution by ion exchange resin desalination, desalting liquids desalination: are obtained；
(6) it is spray-dried: the Fish protein solution of heated concentration is spray-dried, import temperature when spray drying
Degree is 180-190 DEG C, and outlet temperature is 75-90 DEG C, obtains the fish protein powder of high emulsibility.
Embodiment one:
A kind of preparation method of the preparation method of high emulsibility fish protein powder, the raw material flesh of fish are derived from decapterus maruadsi, including as follows
Step:
(1) preparation of alkali protein isolate: taking decapterus maruadsi fish body back meat, rubs, carries out group using solid-liquid ratio 1:8 (w/v)
Knit and smash to pieces, by pH of mixed to 11,10min is centrifuged with 8000rpm/min, take supernatant by pH to 5.5, with 8000rpm/min from
Heart 10min, takes precipitating, and precipitating is alkali protein isolate；
(2) it digests: water and flavor protease being added into fish alkali protein isolate, enzyme concentration is 0.5% (E:S), amount of water
For 20% (w/v), stirring enzymatic hydrolysis 20min under conditions of pH is 6.5-7.0, temperature is 50 DEG C；
(3) enzyme deactivation: the fish alkali protein isolate solution after above-mentioned enzymatic hydrolysis is heated to 100 DEG C and keeps the temperature 10min, is gone out
Enzyme is centrifuged 15min, is taken supernatant spare with 8000rpm/min；
(4) heating concentration: it is 10-20% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
(5) by filtered solution by ion exchange resin desalination, desalting liquids desalination: are obtained；
(6) it is spray-dried: the Fish protein solution of heated concentration is spray-dried, import temperature when spray drying
Degree is 180 DEG C, and outlet temperature is 75-85 DEG C, obtains the fish protein powder of high emulsibility.
Embodiment two:
A kind of preparation method of the preparation method of high emulsibility fish protein powder, the raw material flesh of fish are derived from decapterus maruadsi, including as follows
Step:
(1) preparation of alkali protein isolate: taking decapterus maruadsi fish body back meat, rubs, carries out group using solid-liquid ratio 1:8 (w/v)
Knit and smash to pieces, by pH of mixed to 11,10min is centrifuged with 8000rpm/min, take supernatant by pH to 5.5, with 8000rpm/min from
Heart 10min, takes precipitating, and precipitating is alkali protein isolate；
(2) it digests: water and flavor protease being added into fish alkali protein isolate, enzyme concentration is 1.0% (E:S), amount of water
For 25% (w/v), stirring enzymatic hydrolysis 25min under conditions of pH is 6.5-7.0, temperature is 50 DEG C；
(3) enzyme deactivation: the fish alkali protein isolate solution after above-mentioned enzymatic hydrolysis is heated to 100 DEG C and keeps the temperature 10min, is gone out
Enzyme is centrifuged 15min, is taken supernatant spare with 8000rpm/min；
(4) heating concentration: it is 10-20% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
(5) by filtered solution by ion exchange resin desalination, desalting liquids desalination: are obtained；
(6) it is spray-dried: the Fish protein solution of heated concentration is spray-dried, import temperature when spray drying
Degree is 185 DEG C, and outlet temperature is 85-90 DEG C, obtains the fish protein powder of high emulsibility.
The invention has the benefit that the fish protein powder protein content produced is high, fat content is low, has higher emulsibility
Can, it has a good application prospect；In addition, technique of the invention is suitable for industry compared with simple, enzymolysis time is short, high production efficiency
Change application.
The above description is only a preferred embodiment of the patent of the present invention, is not intended to limit the invention patent, all at this
Made any modifications, equivalent replacements, and improvements etc., should be included in the invention patent within the spirit and principle of patent of invention
Protection scope within.
Claims (5)
1. a kind of preparation method of high emulsibility fish protein powder, which comprises the steps of:
(1) it prepares fish alkali protein isolate: taking the meat at fish body back, rub, tissue mashing is carried out using solid-liquid ratio 1:8 (w/v), then
Fish alkali protein isolate is obtained by the method that alkali carries acid sinks；
(2) it digests: water and protease being added into fish alkali protein isolate, mixes well and is placed on enzyme under 45-55 DEG C of constant temperature
Solve 20-30min；
(3) enzyme deactivation: the fish alkali protein isolate solution after above-mentioned enzymatic hydrolysis is heated to 90-100 DEG C and keeps the temperature 10-15min, is gone out
Enzyme, centrifugation take supernatant spare；
(4) heating concentration: it is 10-20% that the supernatant heating after taking enzymatic hydrolysis, which is concentrated into soluble solid content,；
(5) by filtered solution by ion exchange resin desalination, desalting liquids desalination: are obtained；
(6) it is spray-dried: the Fish protein solution of heated concentration being spray-dried, the Fish protein of high emulsibility is obtained
Powder.
2. a kind of preparation method of high emulsibility fish protein powder according to claim 1, it is characterised in that: step (1) alkali
The method of the preparation of protein isolate are as follows: by pH of mixed to 11,10min is centrifuged with 8000rpm/min, takes supernatant by pH to 5.5,
10min is centrifuged with 8000rpm/min again, takes precipitating, precipitating is alkali protein isolate.
3. a kind of preparation method of high emulsibility fish protein powder according to claim 1, it is characterised in that: step (2) enzyme
For the protease used when solution for flavor protease, the dosage of flavor protease is the 0.5%-2% of albumen enzyme-to-substrate combined amount；
The additive amount of water is the 20-30% (v/w) of alkali protein isolate.
4. a kind of preparation method of high emulsibility fish protein powder according to claim 1, it is characterised in that: in step (3)
The condition of centrifugation is 8000rpm/min, centrifugation time 15min.
5. a kind of preparation method of high emulsibility fish protein powder according to claim 1, it is characterised in that: in step (5)
The inlet temperature of spray drying is 180-190 DEG C, and outlet temperature is 75-90 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910343414.7A CN110050871A (en) | 2019-04-26 | 2019-04-26 | A kind of preparation method of high emulsibility fish protein powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910343414.7A CN110050871A (en) | 2019-04-26 | 2019-04-26 | A kind of preparation method of high emulsibility fish protein powder |
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| CN110050871A true CN110050871A (en) | 2019-07-26 |
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| CN201910343414.7A Pending CN110050871A (en) | 2019-04-26 | 2019-04-26 | A kind of preparation method of high emulsibility fish protein powder |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315126A (en) * | 2013-06-09 | 2013-09-25 | 江南大学 | Preparation method for low-molecular-weight fish hydrolyzed protein powder |
| CN106234752A (en) * | 2016-07-25 | 2016-12-21 | 巢湖学院 | A kind of preparation method of instant Hemisalanx egg albumen powder |
| CN107151686A (en) * | 2017-05-15 | 2017-09-12 | 中国海洋大学 | A kind of cod albumen of highly dissoluble |
-
2019
- 2019-04-26 CN CN201910343414.7A patent/CN110050871A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315126A (en) * | 2013-06-09 | 2013-09-25 | 江南大学 | Preparation method for low-molecular-weight fish hydrolyzed protein powder |
| CN106234752A (en) * | 2016-07-25 | 2016-12-21 | 巢湖学院 | A kind of preparation method of instant Hemisalanx egg albumen powder |
| CN107151686A (en) * | 2017-05-15 | 2017-09-12 | 中国海洋大学 | A kind of cod albumen of highly dissoluble |
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Application publication date: 20190726 |