CN111513174A - Compound enzyme preparation for preparing oyster peptide and application thereof - Google Patents
Compound enzyme preparation for preparing oyster peptide and application thereof Download PDFInfo
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- CN111513174A CN111513174A CN202010316465.3A CN202010316465A CN111513174A CN 111513174 A CN111513174 A CN 111513174A CN 202010316465 A CN202010316465 A CN 202010316465A CN 111513174 A CN111513174 A CN 111513174A
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- oyster
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- cellulase
- flavourzyme
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Classifications
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of oyster food processing, and particularly relates to a compound enzyme preparation for preparing oyster peptide, which comprises the following components: at least one of medium-temperature alpha-amylase and protease, cellulase and flavourzyme; the protease comprises at least one of acid protease, neutral protease, alkaline protease and papain; the method for preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps: (a) preparing oyster slurry; (b) adjusting the pH value of the oyster slurry, and weighing an enzyme preparation; (c) putting the oyster slurry into a stirrer at 50-55 ℃, adding an enzyme preparation, adjusting the pH according to the type of the added enzyme preparation, and performing enzymolysis for 6 hours in total; (d) enzyme deactivation; (e) centrifuging to obtain supernatant, and removing impurities; (f) concentrating, and spray drying to obtain Concha Ostreae peptide. The oyster peptide prepared by the compound enzyme preparation has low cost, high efficiency and environment friendliness, meets the requirements of people on taste, and has high yield and uniform molecular weight distribution.
Description
Technical Field
The invention belongs to the technical field of oyster food processing, and particularly relates to a compound enzyme preparation for preparing oyster peptide and application thereof.
Background
The oyster is the first cultured shellfish in the world and is one of four cultured shellfish in China. Oysters are in various types, and statistically, more than 100 types have been found all over the world and are distributed in tropical and temperate zones. The distribution of oysters along the sea in China is very wide, the oysters from Bohai sea, yellow sea to Nansha island are all produced, and about 20 varieties exist. Oyster is a first approved health-care product of the Ministry of health of China, which is not only a medicinal material but also a food, and the oyster not only has rich nutrition and delicious taste, but also has a plurality of health-care functions, thus having important practical value and economic value.
According to analysis, the protein content of the dried oyster meat is up to 45-57%. The composition of amino acid is complete, and according to the evaluation of the world food and agriculture organization, the completion degree and the mass ratio of the essential amino acid in the oyster meat are superior to those of cow milk and human milk. The fat content (dry weight) of the oyster meat is 7-11%, and the oyster meat is mostly compound phospholipid, inositol phosphate, eicosapentaenoic acid, docosahexaenoic acid and the like with physiological activity, and the ingredients have the effects of preventing arteriosclerosis, resisting thrombus and resisting aging. The sugar is glycogen which accounts for 20 to 40 percent of the dry weight. Glycogen is a reserve form of tissue energy, has the effect of resisting fatigue, can improve the functions of heart and blood circulation of a human body by supplementing glycogen, enhances the functions of liver and has the effect of protecting liver. The glycogen in oyster can be directly absorbed by the body, so that the burden of pancreas can be reduced, and the oyster is very beneficial to the prevention and treatment of diabetes. In addition, it also contains vitamin A, B, C, D, E, taurine, and nutritional ingredients such as calcium, selenium, phosphorus, ferrum, and zinc. Taurine has effects of diminishing inflammation, removing toxic substances, protecting liver, promoting gallbladder, promoting infantile brain development, tranquilizing mind, and strengthening brain. Oyster is a precious food for skin care and disease prevention. Oyster is not only practical for people, but also more and more attractive as a marine medicine for treating diseases and strengthening the body. Its medical health-care action and biological activity are unique, and some of them are incomparable with general tonic medicine.
In the west, the researches on oysters are focused on trace elements and toxic heavy metal elements in oysters, but there are few researches on developing health foods of oysters. The oyster is mainly directly eaten in European and American countries, and a plurality of health care products are developed in Japan in addition to the direct eating. The development of finished products taking oysters as raw materials is mainly focused on the fields of food and medical health care products.
The processing mode of oysters mainly comprises fresh, dried and canned oyster preparation, and with the increase of the demand of consumers on high-quality marine foods, the lagging traditional processing technology cannot meet the demand of the development of times. Therefore, how to realize the deep processing and high-value utilization of oysters and promote the industrialization of oysters has become a focus of attention.
Most of the prior art uses various acid-base methods or single enzyme hydrolysis or acid-base single enzyme enzymolysis methods, although the oyster peptides prepared by the methods have simple process and easy operation, many methods have great environmental pollution, and the prepared small molecular peptides have heavy fishy smell, thus greatly limiting the application of the functional factors in the fields of health care products and medicines.
Therefore, there is a need to design a new enzyme preparation for preparing oyster peptide and its application to overcome the above problems.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the compound enzyme preparation for preparing the oyster peptide and the application thereof, and the compound enzyme preparation has the advantages of low cost, high efficiency and environmental friendliness, meets the requirements of people on taste, has high yield of the oyster peptide, and is easy for industrial mass production.
In order to achieve the aim, the technical scheme of the invention is a compound enzyme preparation for preparing oyster peptide, which comprises the following components: at least one of medium-temperature alpha-amylase and protease, cellulase and flavourzyme; the protease comprises at least one of acid protease, neutral protease, alkaline protease and papain.
Further, in the compound enzyme preparation, the dosage of the cellulase is 0.2-0.6% of the weight of the oyster, the dosage of the flavourzyme is 0.1-0.5% of the weight of the oyster, and/or the dosage of the medium temperature alpha-amylase is 0.1-0.5% of the weight of the oyster, and/or the dosage of the acid protease is 0.1-0.3% of the weight of the oyster, and/or the dosage of the neutral protease is 0.4-0.6% of the weight of the oyster, and/or the dosage of the alkaline protease is 0.4-0.8% of the weight of the oyster, and/or the dosage of the papain is 0.1-0.3% of the weight of the oyster.
As an embodiment, the built enzyme preparation comprises cellulase, medium temperature alpha-amylase, acid protease and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.4-0.6% of cellulase, 0.3-0.5% of medium temperature alpha-amylase, 0.2-0.3% of acid protease and 0.3-0.5% of flavourzyme.
As an embodiment, the built enzyme preparation comprises cellulase, moderate temperature alpha-amylase, neutral protease and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.5 percent of medium temperature alpha-amylase, 0.4 to 0.6 percent of neutral protease and 0.1 to 0.5 percent of flavourzyme.
As an embodiment, the compound enzyme preparation comprises cellulase, acid protease, neutral protease, alkaline protease, papain and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.3 percent of acid protease, 0.4 to 0.6 percent of neutral protease, 0.4 to 0.8 percent of alkaline protease, 0.1 to 0.3 percent of papain and 0.1 to 0.5 percent of flavourzyme.
The invention also provides a method for preparing oyster peptide by adopting the compound enzyme preparation, which comprises the following steps:
(a) cleaning and draining fresh oysters, pulping the oysters uniformly by using a pulping machine, and preparing oyster pulp to be subjected to enzymolysis with water according to a certain mass ratio;
(b) respectively weighing cellulase, flavourzyme, and/or moderate temperature alpha-amylase, and/or acid protease, and/or neutral protease, and/or alkaline protease, and/or papain;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, adding cellulase, flavourzyme, and/or medium-temperature alpha-amylase, and/or acid protease, and/or neutral protease, and/or alkaline protease, and/or papain, adjusting the pH according to the type of an added enzyme preparation, and performing enzymolysis for 6 hours to obtain oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15-30 min at 80-100 ℃;
(e) centrifuging the oyster hydrolysate obtained in the step (d) after enzyme deactivation to obtain a supernatant, and removing impurities;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) to a solid matter with a certain content by using a nanofiltration membrane, and performing spray drying to obtain the oyster peptide.
Further, the weight ratio of the oyster slurry to the water in the step (a) is 1: 2.
further, in the step (c), a specific method of adjusting pH according to the kind of the enzyme preparation to be added is as follows:
when the compound enzyme preparation comprises cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme, the pH is natural, the cellulase, the medium-temperature alpha-amylase, the acid protease, the neutral protease, the alkaline protease and the papain are firstly added for enzymolysis for 4 hours, and then the flavourzyme is added for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, acid protease and flavourzyme, firstly adjusting the pH to 3.5, adding the cellulase and the acid protease for enzymolysis for 4 hours, then adjusting the pH to 7.0, adding the flavourzyme for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, medium-temperature alpha-amylase, neutral protease and flavourzyme, firstly adjusting the pH to 3.5, adding the cellulase for enzymolysis for 2 hours, then adjusting the pH to 7.0, then adding the medium-temperature alpha-amylase and the neutral protease for enzymolysis for 2 hours, and then adding flavourzyme for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, acid protease, neutral protease, alkaline protease, papain and flavourzyme, the pH is adjusted to 3.5, the cellulase and the acid protease are added for enzymolysis for 2 hours, then the pH is adjusted to 7.0, the neutral protease, the alkaline protease and the papain are added for continuous enzymolysis for 2 hours, and then the flavourzyme is added for continuous enzymolysis for 2 hours.
Further, in the step (e), a ceramic membrane is adopted for removing impurities.
Further, in the step (f), the oyster hydrolysis liquid is concentrated until the solid content is 10% -15%.
Compared with the prior art, the invention has the following beneficial effects:
(1) the oyster peptide prepared by the compound enzyme preparation has the advantages of low cost, high efficiency and environmental friendliness, meets the requirements of people on taste, has high oyster peptide yield, is easy for industrial scale production, has uniform molecular weight distribution, has the oyster peptide content of more than 80 percent with the molecular weight range of less than 2000, has good application value and market potential, and is simple and convenient to operate and environment-friendly;
(2) the cellulase disclosed by the invention can effectively act on a fibrous layer of the oyster in a slightly acidic environment to open peptide bonds, and the enzymolysis effect is better under the action of acidic protease;
(3) after protein macromolecules in the oysters are subjected to enzymolysis by endoproteases (cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease and papain), hydrophobic amino acids contained in a peptide chain are exposed and contact taste buds to generate bitter taste, and the hydrophobic amino acids are generally positioned at the tail end of the peptide chain; and then exo-enzyme (flavourzyme) is adopted to act on the hydrophobic amino acids, the bitter taste of the protein hydrolysate is removed, and the purpose of improving the bitter taste of the protein hydrolysate is achieved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a compound enzyme preparation for preparing oyster peptide, which comprises the following components: at least one of medium-temperature alpha-amylase and protease, cellulase and flavourzyme; the protease comprises at least one of acid protease, neutral protease, alkaline protease and papain. The compound enzyme preparation can efficiently hydrolyze oysters by the synergistic action of various single enzymes, improve the yield of oyster peptides, improve the taste and meet the pursuit of consumers on the taste.
The design principle of the compound enzyme preparation for preparing the oyster peptide is as follows:
the cellulase is a complex enzyme system consisting of a plurality of hydrolytic enzymes, which decompose cellulose under the synergistic action, and a plurality of fungi in nature can secrete the cellulase; the cellulase can effectively act on a fiber layer on the surface of the oyster in a slightly acidic environment, so that peptide bonds in the oyster are exposed;
the medium temperature alpha-amylase hydrolyzes only alpha-1, 4-glucoside bonds in the molecular chain of the starch, cuts the starch chain into short-chain dextrin, oligosaccharide and a small amount of maltose and glucose, and quickly reduces the viscosity of the starch to achieve the purpose of liquefaction;
the acidic protease is characterized in that the protease has a lower optimal pH value, and does not mean that an acidic group exists in an active site of the protease, and the acidic protease is used for starch improvement to improve the flavor and the quality of food, so that the content of amino acid can be increased;
the neutral protease is an endopeptidase which can shear macromolecular protein into small molecular polypeptide, the catalytic rate is high, oyster protein can be hydrolyzed to generate polypeptide and oligopeptide, and bitter peptide is less generated, so that the oyster protein is easy to digest and absorb by human bodies;
the alkaline protease is a serine enzyme, the active center contains serine, and an enzyme-substrate complex is formed by combining hydroxyl with carboxyl in a substrate polypeptide, so that acylation and deacylation reactions are carried out to hydrolyze the substrate;
papain is a low-specificity proteolytic enzyme contained in papaya, can crack collagen and muscle fiber in meat, can degrade collagen fiber and connective tissue protein, degrades actomyosin and collagen into micromolecular polypeptide and even amino acid, breaks muscle filaments and waist filaments, makes meat tender and smooth, and simplifies a protein structure to make the meat easy to digest and absorb after being eaten by a human body;
the flavor protease hydrolyzes the flavor precursor, thereby releasing flavor substances and enhancing and improving the flavor of the food; the flavor protease can also control the bitter taste of the peptide, and the principle is that endoprotease cuts peptide bonds in the polypeptide to form short-chain peptides, some of which contain hydrophobic amino acids and become the bitter peptide, and exonuclease is used to cut off one amino acid from the tail end of the polypeptide chain each time so as to completely degrade the bitter peptide into the amino acid;
example 1
The embodiment provides a compound enzyme preparation for preparing oyster peptide, which comprises the following components: cellulase, medium temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.4% of cellulase, 0.3% of medium-temperature alpha-amylase, 0.15% of acid protease, 0.5% of neutral protease, 0.6% of alkaline protease, 0.15% of papain and 0.3% of flavourzyme.
The method for preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps:
(a) cleaning and draining fresh oysters, pulping uniformly by using a pulping machine, and mixing the uniformly pulped oyster pulp with water according to a mass ratio of 1: 2 preparing oyster slurry to be enzymolyzed;
(b) respectively weighing cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme according to the mixture ratio;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, adding cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease and papain for enzymolysis for 4 hours according to the natural pH, and then adding flavourzyme for continuous enzymolysis for 2 hours to obtain oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15 min at the temperature of 80 ℃;
(e) centrifuging the oyster hydrolysate subjected to enzyme deactivation obtained in the step (d) to obtain a supernatant, and removing impurities by using a ceramic membrane;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) by using a nanofiltration membrane until the oyster hydrolysate contains 10% of solid matters, and performing spray drying to obtain the oyster peptide.
Example 2
The embodiment provides a compound enzyme preparation for preparing oyster peptide, which comprises the following components: cellulase, mesophilic alpha-amylase, acid protease and flavourzyme; the oyster shell feed additive comprises the following components in percentage by mass: 0.4-0.6% of cellulase, 0.3-0.5% of medium temperature alpha-amylase, 0.2-0.3% of acid protease and 0.3-0.5% of flavourzyme.
The method for preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps:
(a) cleaning and draining fresh oysters, pulping uniformly by using a pulping machine, and mixing the uniformly pulped oyster pulp with water according to a mass ratio of 1: 2 preparing oyster slurry to be enzymolyzed;
(b) respectively weighing cellulase, acid protease and flavourzyme according to the proportion;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, firstly adjusting the pH to 3.5, and adding cellulase and acid protease for enzymolysis for 4 hours; the cellulase can effectively act on the fibrous layer of the oyster in a slightly acidic environment to open peptide bonds, and the enzymolysis effect is better under the action of the acidic cellulase; then adjusting the pH value to 7.0, adding flavourzyme, and continuing enzymolysis for 2 hours to obtain oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15 min at the temperature of 80 ℃;
(e) centrifuging the oyster hydrolysate subjected to enzyme deactivation obtained in the step (d) to obtain a supernatant, and removing impurities by using a ceramic membrane;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) by using a nanofiltration membrane until the oyster hydrolysate contains 10% of solid matters, and performing spray drying to obtain the oyster peptide.
Example 3
The embodiment provides a compound enzyme preparation for preparing oyster peptide, which comprises the following components: cellulase, mesophilic alpha-amylase, neutral protease and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.5 percent of medium temperature alpha-amylase, 0.4 to 0.6 percent of neutral protease and 0.1 to 0.5 percent of flavourzyme.
The method for preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps:
(a) cleaning and draining fresh oysters, pulping uniformly by using a pulping machine, and mixing the uniformly pulped oyster pulp with water according to a mass ratio of 1: 2 preparing oyster slurry to be enzymolyzed;
(b) respectively weighing cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme according to the mixture ratio;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, firstly adjusting the pH to 3.5, adding cellulase for enzymolysis for 2h, then adjusting the pH to 7.0, then adding medium-temperature alpha-amylase and neutral protease for enzymolysis for 2h, and then adding flavourzyme for continuous enzymolysis for 2h to obtain oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15 min at the temperature of 80 ℃;
(e) centrifuging the oyster hydrolysate subjected to enzyme deactivation obtained in the step (d) to obtain a supernatant, and removing impurities by using a ceramic membrane;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) by using a nanofiltration membrane until the oyster hydrolysate contains 10% of solid matters, and performing spray drying to obtain the oyster peptide.
Example 4
The embodiment provides a compound enzyme preparation for preparing oyster peptide, which comprises the following components: cellulase, acid protease, neutral protease, alkaline protease, papain and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.3 percent of acid protease, 0.4 to 0.6 percent of neutral protease, 0.4 to 0.8 percent of alkaline protease, 0.1 to 0.3 percent of papain and 0.1 to 0.5 percent of flavourzyme.
The method for preparing the oyster peptide by adopting the compound enzyme preparation comprises the following steps:
(a) cleaning and draining fresh oysters, pulping uniformly by using a pulping machine, and mixing the uniformly pulped oyster pulp with water according to a mass ratio of 1: 2 preparing oyster slurry to be enzymolyzed;
(b) respectively weighing cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme according to the mixture ratio;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, firstly adjusting the pH to 3.5, adding cellulase and acid protease for enzymolysis for 2h, then adjusting the pH to 7.0, adding neutral protease, alkaline protease and papain for continuous enzymolysis for 2h, then adding flavourzyme for continuous enzymolysis for 2h, and obtaining oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15 min at the temperature of 80 ℃;
(e) centrifuging the oyster hydrolysate subjected to enzyme deactivation obtained in the step (d) to obtain a supernatant, and removing impurities by using a ceramic membrane;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) by using a nanofiltration membrane until the oyster hydrolysate contains 10% of solid matters, and performing spray drying to obtain the oyster peptide.
Comparative example 1
(a) Cleaning and draining fresh oysters, pulping uniformly by using a pulping machine, and mixing the uniformly pulped oyster pulp with water according to a mass ratio of 1: 2 preparing oyster slurry to be hydrolyzed;
(b) putting the prepared oyster slurry into a stirrer at 50-55 ℃, and hydrolyzing for 6.0h under natural pH to obtain oyster hydrolyzed protein liquid after enzymolysis;
(c) inactivating enzyme of the oyster hydrolysis liquid obtained in the step (b) for 15 min at 80 ℃;
(d) centrifuging the oyster hydrolysate subjected to enzyme deactivation obtained in the step (c) to obtain a supernatant, and removing impurities by using a ceramic membrane;
(e) and (d) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (d) by using a nanofiltration membrane until the oyster hydrolysate contains 10% of solid matters, and performing spray drying to obtain the oyster peptide.
The molecular weights of the oyster peptides prepared in examples 1 to 4 and comparative example 1 were measured, respectively, and the specific results are shown in table 1.
As can be seen from Table 1, the oyster peptides obtained in examples 2 and 3 contained more than 80% of oyster peptides having a molecular weight range of 2000Da or less, while those obtained in comparative example 1 were very low.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A compound enzyme preparation for preparing oyster peptide is characterized by comprising the following components: at least one of medium-temperature alpha-amylase and protease, cellulase and flavourzyme; the protease comprises at least one of acid protease, neutral protease, alkaline protease and papain.
2. The complex enzyme preparation for preparing oyster peptide according to claim 1, wherein the complex enzyme preparation comprises the following components in percentage by weight: the dosage of the cellulase is 0.2-0.6% of the weight of the oyster, the dosage of the flavourzyme is 0.1-0.5% of the weight of the oyster, and/or the dosage of the medium temperature alpha-amylase is 0.1-0.5% of the weight of the oyster, and/or the dosage of the acid protease is 0.1-0.3% of the weight of the oyster, and/or the dosage of the neutral protease is 0.4-0.6% of the weight of the oyster, and/or the dosage of the alkaline protease is 0.4-0.8% of the weight of the oyster, and/or the dosage of the papain is 0.1-0.3% of the weight of the oyster.
3. The complex enzyme preparation for preparing oyster peptide according to claim 2, wherein the complex enzyme preparation comprises the following components in percentage by weight: the compound enzyme preparation comprises cellulase, medium temperature alpha-amylase, acid protease and flavor protease; according to the weight percentage of the oyster, the usage of each component is as follows: 0.4-0.6% of cellulase, 0.3-0.5% of medium temperature alpha-amylase, 0.2-0.3% of acid protease and 0.3-0.5% of flavourzyme.
4. The complex enzyme preparation for preparing oyster peptide according to claim 2, wherein the complex enzyme preparation comprises the following components in percentage by weight: the compound enzyme preparation comprises cellulase, moderate temperature alpha-amylase, neutral protease and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.5 percent of medium temperature alpha-amylase, 0.4 to 0.6 percent of neutral protease and 0.1 to 0.5 percent of flavourzyme.
5. The complex enzyme preparation for preparing oyster peptide according to claim 2, wherein the complex enzyme preparation comprises the following components in percentage by weight: the compound enzyme preparation comprises cellulase, acid protease, neutral protease, alkaline protease, papain and flavourzyme; according to the weight percentage of the oyster, the usage of each component is as follows: 0.2 to 0.4 percent of cellulase, 0.1 to 0.3 percent of acid protease, 0.4 to 0.6 percent of neutral protease, 0.4 to 0.8 percent of alkaline protease, 0.1 to 0.3 percent of papain and 0.1 to 0.5 percent of flavourzyme.
6. A method for preparing oyster peptide by using the built enzyme preparation as claimed in any one of claims 1 to 5, which comprises the following steps:
(a) cleaning and draining fresh oysters, pulping the oysters uniformly by using a pulping machine, and preparing oyster pulp to be subjected to enzymolysis with water according to a certain mass ratio;
(b weighing cellulase, flavourzyme, and/or moderate temperature alpha-amylase, and/or acid protease, and/or neutral protease, and/or alkaline protease, and/or papain respectively;
(c) putting the oyster slurry into a stirrer at 50-55 ℃, adding cellulase, flavourzyme, and/or medium-temperature alpha-amylase, and/or acid protease, and/or neutral protease, and/or alkaline protease, and/or papain, adjusting the pH according to the type of an added enzyme preparation, and performing enzymolysis for 6 hours to obtain oyster hydrolysate;
(d) inactivating the enzyme of the oyster hydrolysis liquid obtained in the step (c) for 15-30 min at 80-100 ℃;
(e) centrifuging the oyster hydrolysate obtained in the step (d) after enzyme deactivation to obtain a supernatant, and removing impurities;
(f) and (e) concentrating the oyster hydrolysate subjected to impurity removal obtained in the step (e) to a solid matter with a certain content by using a nanofiltration membrane, and performing spray drying to obtain the oyster peptide.
7. The method for preparing oyster peptide according to claim 6, wherein: the weight ratio of the oyster pulp to the water in the step (a) is 1: 2.
8. the method for preparing oyster peptide according to claim 6, wherein: in the step (c), the specific method for adjusting the pH according to the type of the enzyme preparation is as follows:
when the compound enzyme preparation comprises cellulase, medium-temperature alpha-amylase, acid protease, neutral protease, alkaline protease, papain and flavourzyme, the pH is natural, the cellulase, the medium-temperature alpha-amylase, the acid protease, the neutral protease, the alkaline protease and the papain are firstly added for enzymolysis for 4 hours, and then the flavourzyme is added for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, acid protease and flavourzyme, firstly adjusting the pH to 3.5, adding the cellulase and the acid protease for enzymolysis for 4 hours, then adjusting the pH to 7.0, adding the flavourzyme for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, medium-temperature alpha-amylase, neutral protease and flavourzyme, firstly adjusting the pH to 3.5, adding the cellulase for enzymolysis for 2 hours, then adjusting the pH to 7.0, then adding the medium-temperature alpha-amylase and the neutral protease for enzymolysis for 2 hours, and then adding flavourzyme for continuous enzymolysis for 2 hours;
when the compound enzyme preparation comprises cellulase, acid protease, neutral protease, alkaline protease, papain and flavourzyme, the pH is adjusted to 3.5, the cellulase and the acid protease are added for enzymolysis for 2 hours, then the pH is adjusted to 7.0, the neutral protease, the alkaline protease and the papain are added for continuous enzymolysis for 2 hours, and then the flavourzyme is added for continuous enzymolysis for 2 hours.
9. The method for preparing oyster peptide according to claim 6, wherein: and (e) removing impurities by adopting a ceramic membrane.
10. The method for preparing oyster peptide according to claim 6, wherein: in the step (f), the oyster hydrolysis liquid is concentrated until the solid content is 10-15%.
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