CN113789361A - 一种鳕鱼肽及其制备方法和应用 - Google Patents
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Abstract
本发明公开了一种鳕鱼肽及其制备方法和应用,其公开的一种鳕鱼肽的制备方法,包括以下步骤:预处理、均质、酶解、灭酶、超微膜纯化、真空热隔膜浓缩、喷雾干燥,得到鳕鱼肽粉。本发明鳕鱼肽及其制备方法,以鳕鱼为主要原料,保证了来源的安全性和天然性,制得的鳕鱼肽具有较高的活性和消化吸收性,鳕鱼肽能够增加人体皮肤弹性和活力,还可促进骨的形成,增强低钙水平下的骨胶原结构,从而提高了骨强度;能改善骨代谢,增强成骨作用;预防骨质疏松、骨质增生、骨关节肿痛等骨病。
Description
技术领域
本发明涉及食品应用技术领域,具体是涉及一种鳕鱼肽及其制备方法和应用。
背景技术
鳕鱼是一种蛋白质含量高、营养丰富的深海鱼,其肉质厚实嫩滑,细刺极少,口感较好,脂肪含量较少,所含的氨基酸种类齐全,很容易被消化吸收,具有很高的开发利用价值。鳕鱼肉不仅含有维生素A、维生素D、维生素E以及钙、镁等营养物质,而且还含有丰富的DHA和EPA,对促进智力发育、缓解眼睛疲劳和增强免疫力等具有很好的功效,适合各个年龄段的人们食用。因此,深受广大消费者的喜爱。
和蛋白质相比,寡肽分子量较小,易溶于水,更容易被人体消化吸收。蛋白质经人体消化后,主要以肽的形式被吸收,寡肽的营养价值要高于游离的氨基酸。其次,一些蛋白质被水解成寡肽后还具有抗氧化性,抗增殖性,抗炎症和免疫调节,抗疲劳等多种生物活性,更进一步提高了鱼肉的应用价值。
目前,水解蛋白质的方法主要有化学水解法和蛋白酶水解法,化学水解法是用一定浓度的酸或者碱与蛋白质反应,但这种方法反应剧烈,不易控制,且容易损害氨基酸,不利于保持多肽的活性,造成营养的流失。蛋白酶水解法反应条件温和,易于控制反应进程,可行性更高,不存在安全隐患,酶解可将鱼肉中的蛋白质水解成2-20个氨基酸组成的小肽,制得的产物具有很高的营养价值和良好的理化性质。但是,鱼肉的水解之后易产生苦味,严重影响了其在食品工业中的应用。
在完整的蛋白质分子中,疏水基团位于蛋白质分子的内部不能与味蕾接触,从而感觉不到苦味。当蛋白质水解后肽链断开,疏水基团暴露而产生苦味。分子的疏水性、一级序列、空间结构、肽段长度和膨松性对苦味感知具有重要意义。一些肽的氨基酸序列表明,N端和C端具有亮氨酸残基时会产生强烈的苦味,一些含亮氨酸的肽如Leu-Gly,Leu-Leu和Leu-Tyr已被鉴定为食物中重要的苦味化合物。酶法水解蛋白质是否产生苦味以及苦味值的大小与蛋白质的种类、酶的类型、水解条件等因素有关。因此,寻找一种可以水解鱼肉蛋白质得到低苦味且高利用率肽的方法迫在眉睫。
发明专利内容
针对现有技术的不足,本发明提供了一种鳕鱼肽的制备方法,以获得低苦味、高利用率的寡肽,该方法酶解效率高,制备得到的鳕鱼肽粉纯度高,易于消化,使得鳕鱼中的生物多肽得到更广泛的应用。
本发明通过以下技术方案实现,一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水混合后,采用胶体磨进行二次均质得鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在95-100℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa-120Pa,蒸发温度为60℃-80℃,除去40-70%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度165-185℃,出口温度82-92℃;
(8)将喷雾干燥得到的产品过50-150目筛,制备得到鳕鱼肽粉。
进一步的,所述步骤(2)把初次均质后的鱼肉和蒸馏水按照质量体积比为1:3-1:5的料液比混合,二次均质的时间为15-20min,二次均质后鱼肉均质成100-300μm的鳕鱼肉糜。
进一步的,步骤(1)漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2-3%wt。
本发明还公开了一种鳕鱼肽,采用所述制备方法制备而成。
本发明还公开了所述鳕鱼肽粉作为保健食品、饲料添加剂、药物的应用。
本发明鳕鱼肽及其制备方法,以鳕鱼为主要原料,保证了来源的安全性和天然性,制得的鳕鱼肽具有较高的活性和消化吸收性,鳕鱼肽能够增加人体皮肤弹性和活力,还可促进骨的形成,增强低钙水平下的骨胶原结构,从而提高了骨强度;能改善骨代谢,增强成骨作用;预防骨质疏松、骨质增生、骨关节肿痛等骨病。
本发明的鳕鱼肽粉的制备方法简单、易行,与现有技术相比较具有以下优点:
(1)采用本工艺所制得的鳕鱼粉质量稳定、品质好,其胶原蛋白含量达到93%以上,体外消化率达到90%以上。
(3)本发明采用的木瓜蛋白酶的活性中心含半胱氨酸,属于巯基蛋白酶,它具有酶活高、热稳定性好、天然卫生安全。
(4)鳕鱼肉带水采用胶体磨磨制得到皮料浆,能在保证酶解效果的同时,减少酶解时间、减少木瓜蛋白酶用量。
具体实施方式
为使本发明专利实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明专利。
实施例1
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:3的料液比混合,采用胶体磨进行二次均质,二次均质的时间为15min,二次均质后鱼肉均质成300μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在95℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa,蒸发温度为60℃,除去40%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度185℃,出口温度92℃;
(8)将喷雾干燥得到的产品过50目筛,制备得到鳕鱼肽粉。
实施例2
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为3%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:4的料液比混合,采用胶体磨进行二次均质,二次均质的时间为20min,二次均质后鱼肉均质成200μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在100℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.5μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度90Pa,蒸发温度为70℃,除去50%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度175℃,出口温度87℃;
(8)将喷雾干燥得到的产品过100目筛,制备得到鳕鱼肽粉。
实施例3
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为3%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:5的料液比混合,采用胶体磨进行二次均质,二次均质的时间为20min,二次均质后鱼肉均质成100μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在100℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度120Pa,蒸发温度为80℃,除去70%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度185℃,出口温度92℃;
(8)将喷雾干燥得到的产品过150目筛,制备得到鳕鱼肽粉。
对比例1
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:3的料液比混合,采用胶体磨进行二次均质,二次均质的时间为15min,二次均质后鱼肉均质成300μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在95℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa,蒸发温度为60℃,除去40%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度185℃,出口温度92℃;
(8)将喷雾干燥得到的产品过50目筛,制备得到鳕鱼肽粉。
对比例2
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:3的料液比混合,采用胶体磨进行二次均质,二次均质的时间为15min,二次均质后鱼肉均质成300μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰木瓜蛋白酶,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在95℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa,蒸发温度为60℃,除去40%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度185℃,出口温度92℃;
(8)将喷雾干燥得到的产品过50目筛,制备得到鳕鱼肽粉。
对比例3
一种鳕鱼肽的制备方法,包括以下步骤:
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2%wt,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水按照质量体积比为1:3的料液比混合,采用胶体磨进行二次均质,二次均质的时间为15min,二次均质后鱼肉均质成300μm的鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;
(4)灭酶:酶解完成后,再在95℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa,蒸发温度为60℃,除去40%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度185℃,出口温度92℃;
(8)将喷雾干燥得到的产品过50目筛,制备得到鳕鱼肽粉。
测试例1
将实施例1-5和对比例1-2制备的鳕鱼肽的祛皱性能进行测试:
皮肤弹性的测定采用吸力法,以恒定负压模式,即测试探头在皮肤表面施加负压将皮肤吸入探针孔,负压消失后皮肤形变恢复,皮肤形变随负压和时间变化可通过测试仪中发射光和接受光的装置测得,该装置可反映皮肤被吸入深度,这样可得到皮肤拉伸长度随时间变化的曲线图,用Uf表示皮肤最大拉伸量,Ue表示恒定负压加到皮肤上0.1秒时皮肤的拉伸量,Ur表示无负压0.1S后皮肤恢复量,Uv=Uf-Ue黏弹性部分,Ua表示取消负压到下次连续测试再加负压皮肤的恢复量,R2=Ua/Uf,R2为一个反映皮肤弹力的参数,R2值越大则皮肤弹性越好,越接近1弹性越好。
选择年龄40-60岁的受试者,男女各半,随机分成6组,每组30名。受试者具有皱纹、皮肤松弛或者皮肤干燥等皮肤衰老现象。受试者无严重系统疾病,无活动性过敏性疾病,也没有接受过皮肤治疗、美容以及其他可能影响结果的测试。受试者在性别、年龄、病情等方面无显著差异(P>0.05),具有可比性。
试验方法:测试对象每日食用3次鳕鱼肽,每次3克,进行测试。
在使用本发明的鳕鱼肽之前,在脸部用皮肤弹性测试仪(德国CK公司提供,型号为MPA580)检测脸部弹性值;在食用30天后再次分别检测脸部弹性值。每个试验区域检测5次弹性R2,并取其平均值。
具体测试数据见表1
弹性值 | |
实施例1 | 0.75 |
实施例2 | 0.78 |
实施例3 | 0.76 |
对比例1 | 0.68 |
对比例2 | 0.72 |
综合上述,本发明的鳕鱼肽的制备方法,是以去头、去内脏的鳕鱼为原料,经过预处理、均质、酶解、灭酶、超微膜纯化、真空热隔膜浓缩喷雾干燥制备而成,其制备方法简单,制备条件温和易实现,且由本发明制备的鳕鱼肽苦味低,利用率高,具有较好的风味,具有良好的抗运动疲劳功效。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种鳕鱼肽的制备方法,其特征在于,包括以下步骤,
(1)预处理:将鳕鱼去除鱼皮及鱼骨后用蒸馏水洗干净,挤出水分获得鳕鱼肉备用;
(2)均质:将获得的鳕鱼肉采用绞肉机进行初次均质处理,把初次均质后的鱼肉与蒸馏水混合后,采用胶体磨进行二次均质得鳕鱼肉糜;
(3)酶解:调节pH至7.5-8.0加入总量占鳕鱼肉质量0.6-0.8%的胰蛋白酶和木瓜蛋白酶,胰蛋白酶和木瓜蛋白酶比例为1:1,50-55℃酶解2-2.5h;然后调节pH至7.0-7.5加入鳕鱼肉质量0.6-0.8%的风味蛋白酶,50-55℃酶解1.5-2h;
(4)灭酶:酶解完成后,再在95-100℃灭酶,离心分离上清液即为鳕鱼酶解液;
(5)超微膜纯化:将鳕鱼酶解液通过0.2μm-1.0μm的微滤器和200-3000Da的超微膜机粗纯化鳕鱼蛋白小肽分子,获得分子量小于等于3000Da鳕鱼蛋白小肽液;
(6)真空热隔膜浓缩:将鳕鱼蛋白小肽液在真空度60Pa-120Pa,蒸发温度为60℃-80℃,除去40-70%的水份,获得鳕鱼蛋白小肽浓缩液;
(7)将鳕鱼蛋白小肽浓缩液进行喷雾干燥,喷雾干燥的进口温度165-185℃,出口温度82-92℃;
(8)将喷雾干燥得到的产品过50-150目筛,制备得到鳕鱼肽粉。
2.根据权利要求1所述的一种鳕鱼肽的制备方法,其特征在于,所述步骤(2)把初次均质后的鱼肉和蒸馏水按照质量体积比为1:3-1:5的料液比混合,二次均质的时间为15-20min,二次均质后鱼肉均质成100-300μm的鳕鱼肉糜。
3.根据权利要求1所述的一种鳕鱼肽的制备方法,其特征在于,步骤(1)漂洗后的鳕鱼肉中加入食醋,并进行超声波处理,以去除鳕鱼肉腥味,食醋的加入量为2-3%wt。
4.一种鳕鱼肽,其特征在于,采用权利要求1中所述制备方法制备而成。
5.权利要求4所述鳕鱼肽粉作为保健食品、饲料添加剂、药物的应用。
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CN114403455B (zh) * | 2022-01-10 | 2023-06-27 | 大连工业大学 | 一种具有免疫调节活性的鳕鱼肽及其应用 |
CN115444068A (zh) * | 2022-08-12 | 2022-12-09 | 深圳大学 | 鳕鱼蛋白肽粉及其制备方法 |
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