CN111493205A - Fish protein hydrolysate and preparation method thereof - Google Patents
Fish protein hydrolysate and preparation method thereof Download PDFInfo
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- CN111493205A CN111493205A CN202010346939.9A CN202010346939A CN111493205A CN 111493205 A CN111493205 A CN 111493205A CN 202010346939 A CN202010346939 A CN 202010346939A CN 111493205 A CN111493205 A CN 111493205A
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- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 68
- 239000003531 protein hydrolysate Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- 239000004365 Protease Substances 0.000 claims abstract description 60
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- 239000002994 raw material Substances 0.000 claims abstract description 38
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 27
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- 238000007710 freezing Methods 0.000 claims abstract description 19
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 16
- 230000007062 hydrolysis Effects 0.000 claims abstract description 15
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- 229960002424 collagenase Drugs 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 12
- 238000000034 method Methods 0.000 claims description 26
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- 102000004169 proteins and genes Human genes 0.000 claims description 10
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- 102000035195 Peptidases Human genes 0.000 abstract description 48
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- 239000000126 substance Substances 0.000 abstract description 8
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- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical group C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 abstract description 2
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
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- 108090000128 Lipoxygenases Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000269319 Squalius cephalus Species 0.000 description 1
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- 239000010200 folin Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(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 HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of fish protein hydrolysate, which takes fresh low-value fish or fish processing byproducts as raw materials, and comprises the steps of freezing and crushing, removing fishy smell by high-density carbon dioxide, activating endogenous protease, adding a small amount of exogenous protease for synergetic hydrolysis, inactivating enzyme, decoloring, concentrating, coating, and spray drying to obtain the fish protein hydrolysate without fishy smell. The invention adopts freezing and crushing to the raw material, prevents the generation of fishy smell substances such as decomposition of trimethylamine oxide, automatic oxidation of lipid and the like, reduces the generation of the fishy smell substances from the source, activates self-dissolved hydrolysis of endogenous proteases such as trypsin and pepsin of fishes, adds a small amount of exogenous proteases such as chymotrypsin and fish collagenase to act in cooperation with the endogenous proteases, can ensure complete hydrolysis of protein in the raw material, and has the advantages of small molecular weight and small addition amount of the obtained fish protein hydrolysate, no fishy smell of the obtained fish protein hydrolysate, high protein content, small molecular weight of polypeptide and low cost.
Description
Technical Field
The invention belongs to the technical field of aquatic food processing, and particularly relates to a method for producing fish protein hydrolysate by using low-value fish or fish processing byproducts.
Background
In recent years, with the development of science and technology and the improvement of technology, fishery production in China is continuously and stably developed, total yield of aquatic products in 2018 is 6457.66 ten thousand tons, wherein the specific gravity of fish is the largest and accounts for about 55%, and the situation of supply shortage is basically changed. Nevertheless, the phenomenon of abandoning and using a large amount of fish resources such as low-value fish, fish processing byproducts and the like still generally exists. The low-value fish and fish processing by-products are a relatively wide concept, which generally means that the whole fish or tissues have low acceptance by consumers, can be sold at low price, and have small profit or even loss through links such as processing, storage, transportation and the like. However, they have high protein content, complete types of essential amino acids, are recognized high-quality protein sources, and have huge yield, and only fish processing byproducts such as fish heads, fish skins, fish fins and the like can account for 50% of the weight of raw materials, and thousands of tons of the raw materials exist every year. At present, the fish meal feed is usually discarded or roughly processed into the fish meal feed, the utilization rate and the added value are low, the biological resources are wasted, and the environmental protection burden is increased. Therefore, the comprehensive utilization of the low-value fish and fish processing byproducts is increased, the wastes are changed into valuable materials, and the development of high value-added functional products is imperative.
① the common preparation methods are chemical hydrolysis and enzymatic hydrolysis, the advantages and disadvantages are obvious, the chemical hydrolysis method is low in cost and simple and easy to implement, but the reaction conditions are severe, the hydrolysate is difficult to control, the amino acid is damaged and racemization is generated, the functional activity and nutrition are poor, the hydrolysate is black, the requirements on production alkali and environment-friendly facilities are high, the enzymatic hydrolysis method is mild in condition, the hydrolysis process is easy to control, the content of essential amino acid is high, the cost is high, the period is long, the method is not suitable for large-scale production, ② low-value fish and fish processing by-products is complex, the obtained protein hydrolysate has heavy fishy smell, bitter taste is usually accepted, the research is difficult to be carried out by people, the problem that the principle of the utilization of high-value fish protein hydrolysate is accompanied by high-value yeast irradiation, the problem that the main biological oxidation and enzymolysis methods for removing of basic salt is difficult to form a plurality of fishy smell, the main oxidation and oxidation processes for removing of side products is difficult to form a plurality of raw materials such as raw materials, the fishy smell, the raw materials of the raw materials such as the raw materials of the raw materials for the raw materials of the low-value fish, the raw materials of the low-value fish, the raw materials of the fish, the raw materials.
In order to solve the problems, CN201710294814.4 discloses a fishy smell removing technology of low-value fish protein powder, which sequentially adopts cyclodextrin aqueous solution to adsorb and remove fishy smell, fishy smell removing solution to soak and remove fishy smell, yeast fermentation and remove fishy smell, acid extraction, enzymolysis and other methods, so that the low-value fish protein powder with complete fishy smell, high protein powder purity, small molecular weight, easy absorption by human bodies and low raw material cost can be obtained.
Disclosure of Invention
Aiming at the problems that the chemical hydrolysis method for preparing the fish protein hydrolysate in the prior art has severe reaction conditions, is difficult to control hydrolysate, damages amino acid and generates racemization, the functional activity and the nutrition are poor, the hydrolysate is black, the requirements on production and environment-friendly facilities are high, the cost of the enzymatic hydrolysis method is high, the period is long, and the method is not suitable for large-scale production; the invention provides a preparation method of fish protein hydrolysate without fishy smell, which has the advantages of simple and efficient process, short production period, no fishy smell of the obtained product, high protein content and small polypeptide molecular weight. The method has the advantages that the enzymolysis is quickly and efficiently realized by activating the synergistic hydrolysis of endogenous protease and a small amount of exogenous protease, the freezing crushing and high-density carbon dioxide treatment are adopted, a plurality of deodorization methods are used for synergistic effect, the operation is simple and efficient, the formation of fishy-smell substances is prevented from the source, and the method has wide applicability in the field of fish protein hydrolysis.
In order to achieve the purpose, the invention adopts the technical scheme that: a process for the preparation of a fish protein hydrolysate free of fishy smell comprising enzymatic hydrolysis by means of synergistic hydrolysis with activated endogenous protease and added small amounts of exogenous protease.
The deodorization is carried out before the enzymatic hydrolysis, the deodorization is realized by freezing and crushing raw materials and treating high-density carbon dioxide, and the activation of the endogenous protease is realized by the high-density carbon dioxide.
The preparation method of the fishy smell-free fish protein hydrolysate provided by the invention is characterized in that fresh low-value fish or fish processing byproducts are used as raw materials, freezing and crushing are carried out, high-density carbon dioxide is used for removing fishy smell, endogenous protease is activated, a small amount of exogenous protease is added for synergetic hydrolysis, enzyme deactivation, decoloration, concentration and membrane filtration are carried out, and spray drying is carried out, so that the fishy smell-free fish protein hydrolysate is obtained.
Specifically, the preparation method of the fishy smell-free fish protein hydrolysate comprises the following steps:
s1 freezing and crushing: quickly draining the raw materials, cutting the raw materials into small blocks by a block cutting machine, pre-freezing for 10-60 minutes at the temperature of minus 5-minus 18 ℃, and freezing and crushing to 20-100 meshes.
S2 deodorization and activation of endogenous protease: and (5) carrying out high-density carbon dioxide treatment on the powder obtained in the step S1, wherein the parameters are that the temperature is lower than 60 ℃, the pressure is 5-50 MPa, and the time is 5-15 minutes.
S3 synergistic hydrolysis with the addition of a small amount of exogenous protease: adding deionized water into the step S2 according to the mass ratio of 1:1, stirring, adjusting the pH value to 6-8, adding 0.5-1% of exogenous protease by mass, stirring uniformly, and continuing to process for 30-60 minutes under the condition of S2.
S4 enzyme deactivation and decoloration: centrifuging to obtain supernatant, inactivating enzyme in water bath, and decolorizing with active carbon for 40-70 minutes.
S5 concentration on membrane: concentrating by rotary evaporation, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes.
S6 spray drying: and (3) sequentially carrying out spray drying on the three components obtained in the step (S5) to respectively obtain fish protein hydrolysates FP1, FP2 and FP3 with different molecular weights.
In the present invention, the high-density carbon dioxide treatment is any of a batch type, a semi-continuous type, and a continuous type.
Preferably, the high-density carbon dioxide is obtained by processing the materials in batch equipment at the temperature of 5-15 ℃, the pressure of 2-10 MPa and the time of 5-15 minutes, and utilizing the pressure and CO2The molecular effect of the method forms a high-pressure and acid environment, and the quality characteristics of nutrition, flavor and the like of the food are maintained to the maximum extent while sterilization, enzyme inactivation and food safety are ensured.
The DPCD treatment conditions for the inactive enzyme are violent, the temperature and the pressure are higher, the time is longer, for example, when the DPCD treatment is carried out under the conditions of 55 ℃ and the pressure of more than 10MPa for 30min, the lipoxygenase is completely inactivated.
Preferably, the reagent used for adjusting the pH in the invention is sodium bicarbonate.
In the invention, the exogenous protease is prepared by trypsin, fish collagen protease and flavourzyme according to a proportion.
The water bath enzyme deactivation conditions are 75-95 ℃ and 5-30 min, the rotary evaporation concentration temperature is 25-50 ℃, evaporation concentration is stopped when the volume is 1/3, and the spray drying conditions are that the air inlet temperature is 140-175 ℃, the feeding flow is 1-1.3L/h, and the rotation speed of an atomizer is 300-400 r/s.
Furthermore, the proportion of the exogenous protease in the invention is 2-4: 3-5: 1-5 of trypsin, fish collagen and flavor protein.
Further, the low-value fish is one or more of sardine, horse mackerel, decapterus maruadsi, chub and the like.
Furthermore, the fish processing by-products are parts with high protein content, such as fish heads, fish skins, fish tails and the like.
Further, the low value fish and fish processing by-products require removal of the gall bladder from the viscera.
In addition, the invention also provides a fish protein hydrolysate which is prepared by the method. The fish protein hydrolysate prepared by the invention is fish protein hydrolysate without fishy smell.
Compared with the prior art, the invention has the advantages that:
1. the raw materials are frozen and crushed, so that the generation of fishy smell substances such as decomposition of trimethylamine oxide, lipid autoxidation and the like is prevented as much as possible, and the generation of the fishy smell substances is reduced from the source.
2. The high-density carbon dioxide adopted by the invention has mild treatment conditions, can prevent lipid from being oxidized to generate fishy-smell substances, and activates the self-dissolved hydrolysis of endogenous proteases such as trypsin, pepsin and the like of fishes.
3. According to the invention, a small amount of trypsin, fish collagen protease and other exogenous proteases are added to cooperate with endogenous proteases, so that complete protein hydrolysis in raw materials can be ensured, and the obtained fish protein hydrolysate has the advantages of small molecular weight, small addition amount and low cost.
4. The fish protein hydrolysate prepared by the method has no fishy smell, high protein content, small polypeptide molecular weight and low cost.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example one
An efficient process for preparing the fish protein hydrolysate without fishy smell includes pretreating fresh sardine, removing fishy smell with high-density carbon dioxide, activating endogenous protease, adding less exogenous protease, hydrolyzing, deactivating enzyme, decolouring, concentrating, coating film, and spray drying.
Example 1
S1 raw material pretreatment: quickly draining water from the raw materials, cutting into small blocks by a dicer, pre-freezing for 30 minutes at the temperature of minus 5 ℃, and freezing and crushing to 100 meshes.
S2 deodorization by high-density carbon dioxide, activation of endogenous protease: and (4) carrying out high-density carbon dioxide treatment on the minced fillet of the step S1 by using batch equipment, wherein the selected parameters are 10 ℃ of temperature, 10MPa of pressure and 10 minutes of time.
S3 addition of exogenous protease for synergistic hydrolysis: adding deionized water into the minced fillet in the step S2 according to the mass ratio of 1:1, stirring, adjusting the pH to 7.0 by using sodium bicarbonate, adding trypsin, fish collagen and exogenous protease of flavor protein in the mass ratio of 0.8% (mass of exogenous protease/mass of total added substances) to the minced fillet in the step S2, uniformly stirring, and continuously treating for 60 minutes under the condition of S2.
S4 enzyme deactivation and decoloration: centrifuging to obtain supernatant, inactivating enzyme in water bath at 75 deg.C for 30min, and decolorizing with active carbon for 60 min.
S5 concentration on membrane: and (3) performing rotary evaporation concentration at the temperature of 25 ℃, stopping evaporation concentration until the volume is 1/3, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes.
And S6 spray drying, namely sequentially spray drying the three components obtained in S5 under the conditions of air inlet temperature of 140 ℃, feeding flow rate of 1L/h and atomizer rotating speed of 300r/S to obtain fish protein hydrolysate FP1(1), FP2(1) and FP3(1) with different molecular weights respectively.
Control group 1
Taking fresh sardines as raw materials, removing bones, cutting into small pieces, cutting into paste, adding deionized water according to the mass ratio of 1:1, stirring, adjusting the pH value to 7.0, adding 0.8% (mass of exogenous protease/mass of total added substances) of exogenous protease such as trypsin, fish collagen protease, flavor protein and the like in the ratio of 4:3:3, stirring uniformly, and carrying out enzymolysis for 60 minutes. Centrifuging to obtain supernatant, inactivating enzyme in water bath, and decolorizing with active carbon for 40 min. Concentrating by rotary evaporation, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes. And (3) sequentially carrying out spray drying on the three components obtained in the step (S5) to respectively obtain fish protein hydrolysates FP11(1), FP22(1) and FP33(1) with different molecular weights.
The fishy smell, the yield of fish protein hydrolysate and the ratio of fish protein hydrolysate of 3 molecular weights were compared in example 1 and control 1.
(1) Sensory evaluation of fishy smell
The sensory evaluation group consisted of 10 students with training and sensory evaluation experience, and the samples were scored at room temperature according to the sensory scoring criteria in table 1, and the scores were averaged, with the result remaining one decimal place according to the actual situation.
TABLE 1 sensory Scoring criteria
(2) The yield of fish protein hydrolysate was × 100% (weight of fish protein hydrolysate/weight of raw material)
(3) Fish protein hydrolysate ratio (weight of fish protein hydrolysate/total weight of fish protein hydrolysate) × 100%
TABLE 2 sensory evaluation of fishy smell and determination of fish protein hydrolysate ratio of different molecular weights
In addition, in the experiment, the endogenous enzyme activity is tested by the invention, the determination method comprises the steps of adding 50 mmol/L Tris-HC L buffer solution with the pH value of 8.0 into fish meal at the ratio of 1:1(w/w), homogenizing at a high speed, leaching at a low temperature overnight, centrifuging at 10500r/min for 10min, taking supernate to obtain endogenous protease liquid, determining the protein content by adopting a Bradford method, determining the enzyme activity by adopting a Folin phenol method, and performing all operations at 4 ℃.
By measuring the enzyme activity of the endogenous protease liquid, the enzyme activity is increased to different degrees after the high-density carbon dioxide treatment under different conditions can be obtained, so that the DPCD treatment condition selected by the invention has an activation effect on the endogenous protease.
Example two
A process for preparing the protein hydrolysate of fish without fishy smell includes pretreating low-value fish such as sardine, horse mackerel, etc, removing fishy smell with high-density carbon dioxide, activating endogenous protease, adding less exogenous protease, hydrolyzing, deactivating enzyme, decolouring, concentrating, coating film, and spray drying.
Example 2
S1 raw material pretreatment: quickly draining water from the raw materials, cutting into small blocks by a dicer, pre-freezing for 10 minutes at the temperature of minus 10 ℃, and freezing and crushing to 20 meshes.
S2 deodorization by high-density carbon dioxide, activation of endogenous protease: and (5) carrying out high-density carbon dioxide treatment on the minced fillet obtained in the step S1, wherein the selected parameters are 15 ℃, 8MPa of pressure and 5 minutes of time.
S3 addition of exogenous protease for synergistic hydrolysis: adding deionized water into the step S2 according to the mass ratio of 1:1, stirring, adjusting the pH value to 8.0, adding 1% (w/w) of exogenous proteases such as trypsin, fish collagen protease, flavor protein and the like in the ratio of 3:5:1, stirring uniformly, and continuously treating for 30 minutes under the condition of S2.
S4 enzyme deactivation and decoloration: centrifuging to obtain supernatant, inactivating enzyme in water bath at 95 deg.C for 5min, and decolorizing with active carbon for 40 min.
S5 concentration on membrane: and (3) performing rotary evaporation concentration, wherein the rotary evaporation concentration temperature is 50 ℃, and the rotary evaporation concentration is stopped when the rotary evaporation concentration reaches 1/3 volume, and the rotary evaporation concentration is sequentially performed through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes.
And S6 spray drying, namely sequentially spray drying the three components obtained in S5 under the conditions of 175 ℃ of inlet air temperature, 1.3L/h of feeding flow rate and 400r/S of atomizer rotation speed, and respectively obtaining fish protein hydrolysate FP11(2), FP22(2) and FP33(2) with different molecular weights after drying.
The obtained product has no fishy smell, high protein content and small polypeptide molecular weight.
Control group 2
Taking fresh sardine, horse mackerel and other low-value fishes as raw materials, removing bones, chopping into small pieces, chopping into paste, adding deionized water according to the mass ratio of 1:1, stirring, adjusting the pH value to 7.5, adding 1% (w/w) of trypsin, fish collagenase, flavor protein and other exogenous proteases in the ratio of 3:5:2, stirring uniformly, and carrying out enzymolysis for 60 minutes. Centrifuging to obtain supernatant, inactivating enzyme in water bath, and decolorizing with active carbon for 60 min. Concentrating by rotary evaporation, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes. And (3) sequentially carrying out spray drying on the three components obtained in the step (S5) to respectively obtain fish protein hydrolysates FP11(2), FP22(2) and FP33(2) with different molecular weights.
The fishy smell, the yield of fish protein hydrolysate and the ratio of fish protein hydrolysate of 3 molecular weights were compared in example 2 and control 2.
(1) Sensory evaluation of fishy smell
The sensory evaluation group consisted of 10 students with training and sensory evaluation experience, and the samples were scored at room temperature according to the sensory scoring criteria in table 3, and the scores were averaged, with the results being kept one decimal place after the decimal point according to the actual situation.
TABLE 3 sensory Scoring criteria
(2) The yield of fish protein hydrolysate was × 100% (weight of fish protein hydrolysate/weight of raw material)
(3) Fish protein hydrolysate ratio (weight of fish protein hydrolysate/total weight of fish protein hydrolysate) × 100%
TABLE 4 fishy smell sensory scores and fish protein hydrolysate ratios of different molecular weights
EXAMPLE III
An efficient process for preparing the fish protein hydrolysate without fishy smell includes pretreating the by-product of fresh bonito, removing fishy smell with high-density carbon dioxide, activating endogenous protease, adding less exogenous protease, hydrolyzing, deactivating enzyme, decolouring, concentrating, coating film, and spray drying.
Example 3
S1 raw material pretreatment: quickly draining water from the raw materials, cutting into small blocks by a dicer, pre-freezing for 60 minutes at the temperature of minus 18 ℃, and freezing and crushing to 100 meshes.
S2 deodorization by high-density carbon dioxide, activation of endogenous protease: and (5) carrying out high-density carbon dioxide treatment on the minced fillet of the step S1, wherein the selected parameters are 5 ℃ of temperature, 2MPa of pressure and 15 minutes of time.
S3 addition of exogenous protease for synergistic hydrolysis: adding deionized water into the step S2 according to the mass ratio of 1:1, stirring, adjusting the pH value to 6.0, adding 0.5% (w/w) of exogenous proteases such as trypsin, fish collagen protease and flavor protein in the ratio of 2:2:5, stirring uniformly, and continuously processing for 70 minutes under the condition of S2.
S4 enzyme deactivation and decoloration: centrifuging to obtain supernatant, and inactivating enzyme in water bath at 75-95 deg.C for 5-30 min, and decolorizing with active carbon for 60 min.
S5 concentration on membrane: and (3) performing rotary evaporation concentration at the temperature of 25-50 ℃, stopping evaporation concentration until the volume is 1/3, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes.
And S6, spray drying, namely sequentially spray drying the three components obtained in the step S5 under the conditions of the inlet air temperature of 150 ℃, the feed flow rate of 1-1.3L/h and the rotation speed of an atomizer of 350r/S to respectively obtain fish protein hydrolysates FP1(3), FP2(3) and FP3(3) with different molecular weights.
The obtained product has no fishy smell, high protein content and small polypeptide molecular weight.
Control group 3
Taking fresh bonito processing byproducts as raw materials, removing bones, chopping into small pieces, chopping into paste, adding deionized water according to the mass ratio of 1:1, stirring, adjusting the pH value to 6.8, adding 1% (w/w) of exogenous proteases such as trypsin, fish collagenase and flavor protein in the ratio of 3:5:2, stirring uniformly, and performing enzymolysis for 60 minutes. Centrifuging to obtain supernatant, inactivating enzyme in water bath, and decolorizing with active carbon for 60 min. Concentrating by rotary evaporation, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes. And (3) sequentially spray-drying the three components obtained in the step S5 to obtain fish protein hydrolysates FP11(3), FP22(3) and FP33(3) with different molecular weights.
The fishy smell, the yield of fish protein hydrolysate and the ratio of fish protein hydrolysate of 3 molecular weights were compared in example 3 and control 3.
(1) Sensory evaluation of fishy smell
The sensory evaluation panel consisted of 10 students with training and sensory evaluation experience, and the samples were scored at room temperature according to the sensory scoring criteria in table 5, and the scores were averaged, with the results being kept one decimal place after the decimal point according to actual conditions.
TABLE 5 sensory Scoring standards
(2) The yield of fish protein hydrolysate was × 100% (weight of fish protein hydrolysate/weight of raw material)
(3) Fish protein hydrolysate ratio (weight of fish protein hydrolysate/total weight of fish protein hydrolysate) × 100%
TABLE 6 fishy smell sensory scores and fish protein hydrolysate ratios of different molecular weights
From the results of the above three examples, it can be seen that the fishy smell is reduced significantly after the high-density carbon dioxide is adopted to remove the fishy smell and activate the endogenous protease, compared with the method of simply using the exogenous protease, the yield of the fish protein hydrolysate is also significantly improved, and particularly, the ratio of the 0.5-2 kDa component is significantly changed, which indicates that the ratio of the small molecular weight of the polypeptide is significantly increased.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the design spirit of the present invention should fall within the protection scope determined by the present invention.
Claims (10)
1. A process for the preparation of a fish protein hydrolysate comprising enzymatic hydrolysis, wherein the enzymatic hydrolysis is a concerted hydrolysis by means of an activated endogenous protease and an added small amount of an exogenous protease.
2. The method for producing a fish protein hydrolysate according to claim 1, wherein: the deodorization is carried out before the enzyme hydrolysis, the deodorization is realized by freezing and crushing raw materials and treating high-density carbon dioxide, and the activation of the endogenous protease is realized by the high-density carbon dioxide.
3. The method for producing a fish protein hydrolysate according to claim 2, wherein: the preparation method comprises the steps of taking fresh low-value fish or fish processing byproducts as raw materials, freezing and crushing, removing fishy smell by high-density carbon dioxide, activating endogenous protease, adding a small amount of exogenous protease for synergistic hydrolysis, inactivating enzyme, decoloring, concentrating, coating, and performing spray drying to obtain the fishy smell-free fish protein hydrolysate.
4. The method for producing a fish protein hydrolysate according to claim 3, wherein: the preparation method comprises the following steps:
freezing and crushing: draining the raw materials, cutting the raw materials into small blocks, pre-freezing the small blocks for 10 to 60 minutes at the temperature of minus 5 to minus 18 ℃, and freezing and crushing the small blocks to 20 to 100 meshes;
fishy smell removal and endogenous protease activation: carrying out high-density carbon dioxide treatment on the crushed material, wherein the parameters are 5-15 ℃ of temperature, 2-10 MPa of pressure and 5-15 minutes of time;
adding a small amount of exogenous protease for synergistic hydrolysis: adding water into the crushed materials according to the mass ratio of 1:1, stirring, adjusting the pH value to 6-8, adding exogenous protease with the mass ratio of 0.5-1%, stirring, and continuing high-density carbon dioxide treatment for 30-60 minutes;
enzyme deactivation and decoloration: taking supernatant, inactivating enzyme in water bath, and decoloring with active carbon for 40-70 minutes;
concentrating and filtering by a membrane: concentrating, and sequentially passing through 0.5-2 kDa, 3-6 kDa and 6-9 kDa semipermeable membranes;
spray drying: and sequentially spray drying the three components obtained by concentrating and passing through the membrane to respectively obtain fish protein hydrolysates with different molecular weights.
5. The method for producing a fish protein hydrolysate according to claim 4, wherein: the high-density carbon dioxide treatment is any one of a batch type, a semi-continuous type and a continuous type.
6. The method for producing a fish protein hydrolysate according to claim 5, wherein: the batch treatment is adopted, and materials are treated under the conditions of 5-10 ℃ of temperature, 8-10 MPa of pressure and 5-10 minutes of time.
7. The method for preparing fish protein hydrolysate according to claim 4, wherein the exogenous protease is trypsin, fish collagen protease, and flavourzyme, which are prepared in proportion.
8. The preparation method of the fish protein hydrolysate as claimed in claim 4, wherein the water bath enzyme deactivation conditions are 75-95 ℃ and 5-30 min, the concentration is performed by a rotary evaporation concentration method, the temperature is 25-50 ℃, the evaporation concentration is performed to 1/3 volume, and the spray drying conditions are that the air inlet temperature is 140-175 ℃, the feed flow is 1-1.3L/h, and the atomizer rotation speed is 300-400 r/s.
9. The method for producing a fish protein hydrolysate according to claim 7, wherein the ratio of the trypsin, the fish collagenase, and the flavor protein is 2-4: 3-5: 1-5.
10. A fish protein hydrolysate produced by the method of claim 1.
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