CN113604531A - Method for simultaneously preparing mussel functional lipid and active polypeptide - Google Patents
Method for simultaneously preparing mussel functional lipid and active polypeptide Download PDFInfo
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Abstract
The invention discloses a method for simultaneously preparing mussel functional lipid and active polypeptide, which takes mussels as raw materials, and obtains mussel powder of 40-80 meshes through homogenate, freeze drying and crushing; by using supercritical CO2Extracting oil components in the mussel powder by combining an entrainer to prepare mussel functional lipid rich in Omega-3 polyunsaturated fatty acid (Omega-3 PUFA) and defatted mussel residual powder; carrying out enzymolysis, alcohol precipitation, centrifugation and membrane separation on protease, and finally carrying out freeze drying to prepare the micromolecule mussel active peptide powder. The invention can simultaneously prepare mussel functional lipid and mussel active polypeptide with better quality, which are clear and transparent and contain less impurities, thereby avoiding the subsequent processing and storage processesThe quality deterioration and the loss of thermosensitive active ingredients are beneficial to the development of high-added-value and high-quality deep-processing products, and the high-valued and high-quality utilization of the mussels is realized.
Description
Technical Field
The invention relates to the technical field of lipid and polypeptide preparation, in particular to a method for simultaneously preparing mussel functional lipid and active polypeptide.
Background
Mussels belong to the phylum of marine Mollusca (Mollusca), Bivalvia (Bivalvia), Mytilidae (Mytiloida) and are rich in nutritional ingredients such as proteins, fats and carbohydrates. Wherein, mussel fat contains fatty acid which is necessary for human body, and the content of unsaturated fatty acid is relatively high; mussel protein contains 8 essential amino acids such as valine and leucine required by human body, and the content of the mussel protein is greatly higher than that of the mussel protein in chicken (eggs), ducks, fishes, shrimps and the like.
In China, the yield of mussels is very high, the mussel is an important species in shellfish culture industry, and the mussels have wide culture sea areas in coastal provinces such as Liaoning, Shandong, Zhejiang, Fujian, Guangdong, Hainan and the like. However, mussels are difficult to transport and store due to their high water content and deterioration tendency, and therefore they are mainly sold in fresh form in coastal areas, and their added value is low. At the present stage, the types of mussel deep-processed products in the market are deficient, and mussel resources are not effectively utilized. Therefore, the preparation of the mussel functional lipid and the mussel active polypeptide can greatly assist the high-valued and high-quality development of mussel resources.
Disclosure of Invention
The technical problem to be solved by the invention is to efficiently extract high-quality mussel functional lipid and mussel active polypeptide, keep the physicochemical properties and biological activity of the mussel functional lipid and the mussel active polypeptide unchanged, and realize high-valued and high-quality processing of low-valued mussels.
In order to achieve the above object, the present invention provides a supercritical CO-based catalyst2The extraction method combining the entrainer and the exogenous enzyme hydrolysis process comprises the following steps:
s1, homogenizing mussel meat at the rotating speed of 6000-8000 rpm/min, and then carrying out vacuum freeze drying until the water content is 0-10% to prepare freeze-dried powder;
s2, using supercritical CO2Extracting for 2-3 h by combining an entrainer to obtain mussel functional lipid and defatted mussel residual powder;
s3, carrying out enzymolysis on the degreased mussel residual powder obtained in the step S2 by selecting protease, adjusting the pH value to be constant, and carrying out enzymolysis for 24-36 hours to inactivate the enzyme to obtain mussel mixed peptide;
s4, adding absolute ethyl alcohol into the mussel mixed peptide obtained in the step S3 according to the proportion of 1: 3-10, standing for 18-24 hours, centrifuging at 10000-15000 rpm/min, taking supernatant, placing the supernatant at 60-70 ℃ to evaporate to 1/5-1/10 of the original volume, and adding 3-10 times of water;
s5, separating by adopting a membrane separation technology, wherein the molecular weight cutoff is 3-5 KDa, and obtaining a polypeptide solution;
s6, carrying out vacuum freeze drying on the polypeptide solution obtained in the step S5, and crushing to obtain the mussel active peptide.
Preferably, the vacuum freeze-drying method comprises: the method comprises the steps of firstly keeping the temperature at 50 ℃ below zero for 2-4 hours, then keeping the temperature at 40 ℃ below zero for 3-5 hours, then keeping the temperature at 30 ℃ below zero for 3-6 hours, keeping the temperature at 20 ℃ below zero for 5-10 hours, keeping the temperature at 10 ℃ below zero for 5-15 hours, then keeping the temperature at 0 ℃ below zero for 10-15 hours, keeping the temperature at 5 ℃ for 10-15 hours, and finally keeping the temperature at 10 ℃ for 10-15 hours.
Preferably, the freeze-dried powder in the step S1 is prepared by crushing vacuum freeze-dried mussel meat and sieving the crushed mussel meat with a 40-80-mesh sieve.
Preferably, in the step S2, the entrainer is 90-100% ethanol, and the using amount of the entrainer is 4-40% of the weight of the freeze-dried powder.
Preferably, the supercritical CO2The extraction conditions include: the fluid pressure is 25-35 Mpa, and the extraction temperature is 35-55 ℃.
Preferably, the use method of the entrainer comprises the following steps: in supercritical CO2After extraction for 1-2 h, injecting 90-100% ethanol, and continuing extraction for 1-2 h.
Preferably, the mussel functional lipid in step S2 comprises Omega-3 polyunsaturated fatty acids.
Preferably, the protease in step S3 includes pepsin, trypsin, and neutral protease.
Preferably, the enzymolysis conditions of the pepsin comprise pH of 2.0-4.0 and temperature of 25-40 ℃; the enzymolysis conditions of the trypsin comprise pH 7.5-9.0 and temperature 37-45 ℃; the enzymolysis conditions of the neutral protease comprise pH 7.0-8.0 and temperature 37-50 ℃.
Preferably, the absolute ethanol is added in an amount of 5-10 times the volume of the mussel mixed peptide in step S4.
The invention has the beneficial effects that:
1. mussels are widely available, functional lipid and active polypeptide are developed by taking mussels as raw materials, the mussels are safe and free of side effects, the production cost is low, and the requirement of large-scale production can be met.
2. Based on supercritical CO2The content of polyunsaturated fatty acids in the mussel functional lipid obtained by combining an entrainer for extraction technology is higher and can reach 35.01-46.25%, and the process has no influence on the physicochemical properties of proteins of the mussel residual powder.
3. By supercritical CO2The mussel residual powder after being extracted by combining the entrainer lipid is beneficial to the enzymolysis after the lipid is removed, the quality of the mussel active polypeptide prepared after membrane separation is better, and the DPPH free clearance can be improved by 15 percent compared with the prior art.
4. The invention can simultaneously prepare the mussel functional lipid and the mussel active polypeptide with better quality, and the mussel functional lipid and the mussel active polypeptide obtained by combining the process can be respectively used for food development, thereby realizing high-value and high-quality utilization of low-value mussels.
Detailed Description
Example 1:
s1, homogenizing mussel meat of Mytilus edulis (Mytilus edulis) at 6000rpm/min for 5min, and vacuum freeze drying to obtain lyophilized product with water content less than 10%. The vacuum freeze drying process is carried out at 50 deg.C (keeping for 2h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 3h) → 20 deg.C (keeping for 5h) → 10 deg.C (keeping for 5h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
S2, crushing the freeze-dried substance obtained in the step S1, and sieving the crushed substance with a 40-80-mesh sieve to obtain mussel freeze-dried powder;
s3 supercritical CO2Extracting the mussel lyophilized powder obtained in the step S2 by combining an entrainer, wherein the fluid pressure is 25Mpa, the extraction temperature is 55 ℃, and the extraction time is 1.5 h; keeping the extraction condition unchanged, starting an entrainer pump, injecting 95% ethanol, wherein the entrainer is 20% of the weight of the freeze-dried powder, and continuing extracting for 1h to respectively obtain the Omega-3 polyunsaturated fatty acid-rich mussel functional lipid and the defatted mussel residual powder.
S4, carrying out enzymolysis on the degreased mussel residual powder obtained in the step S3 by selecting pepsin under the conditions of pH 2.0-4.0 and 25-40 ℃, dropwise adding hydrochloric acid or sodium hydroxide in the reaction process to keep the pH of an enzymolysis solution constant, and inactivating enzymes in a boiling water bath after 24h of enzymolysis to obtain the mussel mixed peptide.
S5, adding 5 times of anhydrous ethanol into the mussel mixed peptide obtained in the step S4, standing for 24h, centrifuging at 10000rpm/min to obtain a supernatant, placing at 60 ℃ and 80rpm, performing rotary evaporation to obtain 1/5 in the original volume, and adding 3 times of water.
S6, carrying out ultrafiltration by adopting a hollow fiber membrane with the molecular weight cutoff of 5KDa to obtain a polypeptide solution.
S7, carrying out vacuum freeze drying treatment on the polypeptide solution obtained in the step S6, and crushing to obtain the mussel active peptide, wherein the DPPH free clearance rate is 88.5%.
Wherein the vacuum freeze drying process is carried out at 50 deg.C (keeping for 2h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 3h) → 20 deg.C (keeping for 5h) → 10 deg.C (keeping for 5h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
Example 2:
s1, homogenizing mussel meat at 8000rpm/min for 3min, and vacuum freeze drying to obtain lyophilized product with water content less than 10%. The vacuum freeze drying process is carried out at 50 deg.C (keeping for 2h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 3h) → 20 deg.C (keeping for 5h) → 10 deg.C (keeping for 5h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
S2, crushing the freeze-dried substance obtained in the step S1, and sieving the crushed substance with a 40-80-mesh sieve to obtain mussel freeze-dried powder;
s3 supercritical CO2Extracting the mussel lyophilized powder obtained in the step S2 by combining an entrainer, wherein the fluid pressure is 35Mpa, the extraction temperature is 35 ℃, and the extraction time is 2 hours; keeping the extraction condition unchanged, starting an entrainer pump, injecting 100% ethanol, wherein the entrainer is 30% of the weight of the freeze-dried powder, and continuously extracting for 0.5h to respectively obtain the Omega-3 polyunsaturated fatty acid-rich mussel functional lipid and the defatted mussel residual powder.
S4, selecting trypsin to carry out enzymolysis on the degreased mussel residual powder obtained in the step S3 under the conditions of pH 7.5-9.0 and 37-45 ℃, dropwise adding hydrochloric acid or sodium hydroxide in the reaction process to maintain the pH of an enzymolysis solution constant, and carrying out boiling water bath enzyme deactivation after 36h of enzymolysis to obtain the mussel mixed peptide.
S5, adding 10 times of volume of absolute ethyl alcohol into the mussel mixed peptide obtained in the step S4, standing for 18h, centrifuging at 12500rpm/min to obtain a supernatant, placing the supernatant at 75 ℃ and rotating and evaporating at 60rpm to 1/8 of the original volume, and adding 6 times of volume of water.
S6, carrying out ultrafiltration by adopting a hollow fiber membrane with the molecular weight cutoff of 3.5KDa to obtain a polypeptide solution.
S7, carrying out vacuum freeze drying treatment on the polypeptide solution obtained in the step S6, and crushing to obtain the mussel active peptide, wherein the DPPH free clearance rate is 88.9%.
Wherein the vacuum freeze drying process is carried out at 50 deg.C (keeping for 3h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 4h) → 20 deg.C (keeping for 6h) → 10 deg.C (keeping for 6h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
Example 3:
s1, homogenizing mussel meat at 7000rpm/min for 4min, and vacuum freeze drying to obtain lyophilized product with water content less than 10%. The vacuum freeze drying process is carried out at 50 deg.C (keeping for 2h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 3h) → 20 deg.C (keeping for 5h) → 10 deg.C (keeping for 5h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
S2, crushing the freeze-dried substance obtained in the step S1, and sieving the crushed substance with a 40-80-mesh sieve to obtain mussel freeze-dried powder;
s3 supercritical CO2Extracting the mussel lyophilized powder obtained in the step S2 by combining an entrainer, wherein the fluid pressure is 30Mpa, the extraction temperature is 45 ℃, and the extraction time is 1.5 h; keeping the extraction condition unchanged, starting an entrainer pump, injecting 90% ethanol, wherein the entrainer is 40% of the weight of the freeze-dried powder, and continuing extracting for 1h to respectively obtain the Omega-3 polyunsaturated fatty acid-rich mussel functional lipid and the defatted mussel residual powder.
S4, selecting neutral protease to carry out enzymolysis on the degreased mussel residual powder obtained in the step S3 under the conditions of pH 7.0-8.0 and 37-50 ℃, dropwise adding hydrochloric acid or sodium hydroxide in the reaction process to maintain the pH of an enzymolysis solution constant, and inactivating the enzyme in a boiling water bath after 30h of enzymolysis to obtain the mussel mixed peptide.
S5, adding 8 times of volume of absolute ethyl alcohol into the mussel mixed peptide obtained in the step S4, standing for 20h, centrifuging at 15000rpm/min to obtain a supernatant, placing at 70 ℃, performing rotary evaporation at 75rpm to obtain 1/9 of the original volume, and adding 4 times of volume of water.
S6, carrying out ultrafiltration by adopting a hollow fiber membrane with the molecular weight cutoff of 5KDa to obtain a polypeptide solution.
S7, carrying out vacuum freeze drying treatment on the polypeptide solution obtained in the step S6, and crushing to obtain the mussel active peptide, wherein the DPPH free clearance rate is 88.6%.
Wherein the vacuum freeze drying process is carried out at 50 deg.C (keeping for 2h) → 40 deg.C (keeping for 3h) → 30 deg.C (keeping for 3h) → 20 deg.C (keeping for 7h) → -10 deg.C (keeping for 5h) → 0 deg.C (keeping for 10h) → 5 deg.C (keeping for 10h) → 10 deg.C (keeping for 10 h).
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A method for simultaneously preparing mussel functional lipid and active polypeptide, which is characterized by comprising the following steps:
s1, homogenizing mussel meat at the rotating speed of 6000-8000 rpm/min, and then carrying out vacuum freeze drying until the water content is 0-10% to prepare freeze-dried powder;
s2, using supercritical CO2Extracting for 2-3 h by combining an entrainer to obtain mussel functional lipid and defatted mussel residual powder;
s3, carrying out enzymolysis on the degreased mussel residual powder obtained in the step S2 by selecting protease, adjusting the pH value to be constant, and carrying out enzymolysis for 24-36 hours to inactivate the enzyme to obtain mussel mixed peptide;
s4, adding absolute ethyl alcohol into the mussel mixed peptide obtained in the step S3 according to the proportion of 1: 3-10, standing for 18-24 hours, centrifuging at 10000-15000 rpm/min, taking supernatant, placing the supernatant at 60-70 ℃ to evaporate to 1/5-1/10 of the original volume, and adding 3-10 times of water;
s5, separating by adopting a membrane separation technology, wherein the molecular weight cutoff is 3-5 KDa, and obtaining a polypeptide solution;
s6, carrying out vacuum freeze drying on the polypeptide solution obtained in the step S5, and crushing to obtain the mussel active peptide.
2. The method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the vacuum freeze-drying process comprises: the method comprises the steps of firstly keeping the temperature at 50 ℃ below zero for 2-4 hours, then keeping the temperature at 40 ℃ below zero for 3-5 hours, then keeping the temperature at 30 ℃ below zero for 3-6 hours, keeping the temperature at 20 ℃ below zero for 5-10 hours, keeping the temperature at 10 ℃ below zero for 5-15 hours, then keeping the temperature at 0 ℃ below zero for 10-15 hours, keeping the temperature at 5 ℃ for 10-15 hours, and finally keeping the temperature at 10 ℃ for 10-15 hours.
3. The method for simultaneously preparing mussel functional lipid and active polypeptide according to claim 1, wherein the lyophilized powder obtained in step S1 is prepared by vacuum freeze-drying mussel meat, pulverizing and sieving with a 40-80 mesh sieve.
4. The method for simultaneously preparing mussel functional lipid and active polypeptide according to claim 1, wherein the entrainer in step S2 is 90-100% ethanol, and the amount of entrainer is 4-40% by weight of the lyophilized powder.
5. The method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the supercritical CO is2The extraction conditions include: the fluid pressure is 25-35 Mpa, and the extraction temperature is 35-55 ℃.
6. The method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the entrainer is used by a method comprising: in supercritical CO2After extraction for 1-2 h, injecting 90-100% ethanol, and continuing extraction for 1-2 h.
7. A method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the mussel functional lipid in step S2 contains Omega-3 polyunsaturated fatty acids.
8. The method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the protease in step S3 comprises pepsin, trypsin or neutral protease.
9. The method for simultaneously preparing mussel functional lipid and active polypeptide according to claim 8, wherein the conditions for pepsin digestion include pH 2.0-4.0, temperature 25-40 ℃; the enzymolysis conditions of the trypsin comprise pH 7.5-9.0 and temperature 37-45 ℃; the enzymolysis conditions of the neutral protease comprise pH 7.0-8.0 and temperature 37-50 ℃.
10. The method for simultaneously preparing a mussel functional lipid and an active polypeptide according to claim 1, wherein the absolute ethanol is added in an amount of 5-10 times the volume of the mussel mixed peptide in step S4.
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| CN115868636A (en) * | 2022-12-19 | 2023-03-31 | 大连工业大学 | Low-value scallop oligopeptide oral liquid and preparation process thereof |
| CN115886166A (en) * | 2022-12-19 | 2023-04-04 | 大连工业大学 | Mussel polypeptide functional beverage and preparation process thereof |
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