CN113832206A - Preparation method of sea cucumber peptide - Google Patents
Preparation method of sea cucumber peptide Download PDFInfo
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- CN113832206A CN113832206A CN202010595805.0A CN202010595805A CN113832206A CN 113832206 A CN113832206 A CN 113832206A CN 202010595805 A CN202010595805 A CN 202010595805A CN 113832206 A CN113832206 A CN 113832206A
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 65
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000008213 purified water Substances 0.000 claims abstract description 18
- 102000004882 Lipase Human genes 0.000 claims abstract description 13
- 108090001060 Lipase Proteins 0.000 claims abstract description 13
- 239000004367 Lipase Substances 0.000 claims abstract description 13
- 235000019421 lipase Nutrition 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 10
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 10
- 239000011734 sodium Substances 0.000 claims abstract description 10
- 238000005238 degreasing Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 9
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 8
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 8
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 7
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 7
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims abstract description 7
- 102000004400 Aminopeptidases Human genes 0.000 claims abstract description 6
- 108090000915 Aminopeptidases Proteins 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 238000000746 purification Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 239000011552 falling film Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 2
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000413 hydrolysate Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 32
- 239000000706 filtrate Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000036119 Frailty Diseases 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical group [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001641 gel filtration chromatography Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/16—Extraction; Separation; Purification by chromatography
- C07K1/18—Ion-exchange chromatography
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/36—Extraction; Separation; Purification by a combination of two or more processes of different types
-
- 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
Abstract
The invention relates to a preparation method of sea cucumber peptide, which comprises the following steps: s1, selecting fresh sea cucumbers, and pretreating for later use; s2, adding 2-6 times of purified water into the pretreated sea cucumber, grinding, preparing homogenate, and sequentially adding lipase, neutral protease and aminopeptidase for enzymolysis; s3, carrying out solid-liquid separation, carrying out degreasing purification on the obtained liquid, and carrying out adsorption decoloration to obtain a clear liquid; and S4, passing the clear liquid through ion exchange resin to remove sodium, and then concentrating and drying. The method has the advantages of short production period, low cost, no environmental pollution, high safety of the obtained product, high purity, light color and good taste. The obtained product can be widely applied to the fields of food, formula food for special medicine, health care products and the like.
Description
Technical Field
The invention belongs to the technical field of deep processing of marine products, and particularly relates to a preparation method of sea cucumber peptide.
Background
The sea cucumber recorded in the compendium of materia medica supplement is characterized by the effects of tonifying kidney channel, benefiting marrow and essence, eliminating debility and saliva, controlling urination, strengthening yang and generating white pulse: has high nutritive value and health promotion effect. The traditional sea cucumber products comprise salted sea cucumbers, half-dried sea cucumbers, freeze-dried sea cucumbers and the like, and have the problems of troublesome use and low protein absorption rate. The traditional sea cucumber products are usually eaten in a flaky and random manner, and have the problems of more eating, no absorption and less eating effect.
With the improvement of bioengineering technology in recent years, some enterprises gradually enter the sea cucumber deep processing industry, and also relate to the production and processing of sea cucumber peptides, but the products are dark in color, heavy in fishy smell and poor in taste, and are relatively limited in the use process, and the terminal products are generally capsules and tablets, so that the safety ratio is relatively poor and the use is relatively troublesome.
Disclosure of Invention
Technical problem to be solved
In order to solve the above problems in the prior art, the present invention provides a method for preparing sea cucumber peptide.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a preparation method of sea cucumber peptide comprises the following steps:
s1, selecting fresh sea cucumbers, and pretreating for later use;
s2, adding 2-6 times of purified water into the pretreated sea cucumber, grinding, preparing homogenate, and sequentially adding lipase, neutral protease and aminopeptidase for enzymolysis;
s3, carrying out solid-liquid separation, carrying out degreasing purification on the obtained liquid, and carrying out adsorption decoloration to obtain a clear liquid;
and S4, passing the clear liquid through ion exchange resin to remove sodium, and then concentrating and drying.
The preparation method as described above, preferably, in step S1, the pretreatment method is: selecting fresh sea cucumber, dissecting to remove viscera, shearing into small pieces less than 0.5cm, and cleaning with purified water for use.
The preparation method as described above, preferably, in step S2, the process of preparing the homogenate is: adding 1-3 times of purified water into the pretreated sea cucumber, and grinding the sea cucumber into slurry by using a grinder; and adding 1-3 times of purified water into the slurry, and uniformly stirring to form homogenate.
In the preparation method, preferably, in step S2, the homogenate is heated to 40 ℃ to 50 ℃, lipase accounting for 0.1% -0.3% of the mass of the fresh sea cucumber and neutral protease accounting for 1% -3% of the mass of the fresh sea cucumber are added, the mixture is kept for 40min to 60min, and then aminopeptidase accounting for 0.3% -0.5% of the mass of the fresh sea cucumber is added, and the temperature is kept for 90min to 150 min.
In the preparation method as described above, preferably, in step S2, after the enzymolysis, the temperature of the enzymolysis liquid is raised to 105 ℃, and the enzymolysis liquid is kept for 5min to 10min to inactivate the enzyme.
In the above-described production method, preferably, in step S3, the solid-liquid separation equipment is: filtering by a horizontal gong centrifuge at a centrifuge speed of 3400r/min to obtain liquid, and degreasing and purifying by a three-phase centrifuge.
The preparation method as described above, preferably, in step S3, the adsorption decoloring method is: adsorbing and decoloring by using active carbon, wherein the using amount of the active carbon is 0.5-5 percent of that of the fresh sea cucumber, the time is 30-60 min, and filtering by using a pledge type plate and frame filter.
In the above-described production method, preferably, in step S4, the equipment used for the concentration and drying is: a double-effect falling film thickener and a pressure type spray dryer.
In the preparation method of the sea cucumber peptide, grinding and lipase hydrolysis are adopted, so that the structure of sea cucumber cells can be easily destroyed, the release of active ingredients in the cells can be further promoted, the extraction of the sea cucumber peptide is facilitated, and the product yield is improved. Meanwhile, the link of high-temperature cooking in production is avoided, and the problem of deep color caused by partial browning reaction is reduced. A large number of experimental researches show that when the added amount of the lipase is less than 0.1 percent of the fresh sea cucumber, the lipase cannot effectively remove fat, the product has slight fishy smell, the yield is reduced, when the used amount is more than 0.3 percent, the effect is not obviously changed, and the use amount is preferably 0.1 to 0.3 percent to save the cost. The using amount of the neutral protease is less than 1 percent of the fresh sea cucumber, the product yield is greatly reduced, the obtained sea cucumber peptide is more than 1000Kd, the product purity is reduced, and when the using amount is more than 3 percent, the sea cucumber peptide is excessively hydrolyzed, so the preferable using amount is 1 to 3 percent of the fresh sea cucumber.
After the macromolecular protein is subjected to enzymolysis, hydrophobic amino acid at the tail end of a peptide chain is exposed, and bitter taste is generated when the macromolecular protein contacts taste buds. In the invention, after the endo neutral protease is used for hydrolysis, the bitter groups at two ends of the peptide bond are cut off by exo-aminopeptidase, so that the product has better taste and fully meets the requirements of food and health-care products on the taste of the raw materials. Researches show that the usage amount of the exo-aminopeptidase is 0.3-0.5% of the fresh sea cucumber, the bitter taste can be effectively removed, the usage amount is less than 0.3%, the bitter taste is remained, and when the usage amount is more than 0.5%, excessive hydrolysis can occur, so that the free amino acid in the product is increased, the taste of the product is influenced, and the biological activity of the product is weakened. Therefore, the amount of exoaminopeptidase used is preferably 0.3% to 0.5%.
The main salty taste of the product is glutamic acid sodium salt, and after the product is decolorized, sodium ions in the product are removed by using ion exchange resin, so that sodium in the product can be effectively removed, and the taste of the product is improved.
(III) advantageous effects
The invention has the beneficial effects that:
in the preparation method of the sea cucumber peptide, provided by the invention, lipase, endo-neutral protease and exo-aminopeptidase are adopted for enzymolysis, solid-liquid separation, degreasing and purification, decoloration treatment, concentration and drying are carried out, and the high-purity sea cucumber peptide is obtained. The obtained sea cucumber peptide has the advantages of molecular weight less than 1000Kd, high activity, strong oxidation resistance, no fishy smell, extremely low sodium content and high zinc content. The product obtained by the method can be widely applied to the fields of food, formula food for special medicine, health-care products and the like.
Detailed Description
For better explanation of the present invention and for ease of understanding, the present invention will be described in detail below by way of specific embodiments, and commercially available products may be used as the enzyme preparation used.
Example 1
A preparation method of sea cucumber peptide specifically comprises the following steps:
step 1, selecting 10 kilograms of fresh sea cucumbers, dissecting and removing internal organs, shearing into small blocks less than 0.5cm, and cleaning with purified water for later use;
step 2, adding 20 kg of purified water into the sea cucumber treated in the step 1, and grinding the small sea cucumber blocks into slurry by using a grinder;
step 3, adding 20 kilograms of purified water into the slurry, stirring uniformly to form homogenate, heating to 45 ℃, adding 20 grams of lipase (100000U/g) and 100 grams of endo-neutral protease (200000U/g), keeping for 60min, then adding 30 grams of exoaminopeptidase (30000U/g), keeping for 120min, finally heating to 105 ℃, keeping for 5min, and inactivating enzyme;
step 4, filtering the enzyme-inactivated solution by using a horizontal gong centrifuge (the centrifugal speed is 3400r/min), and degreasing and purifying the filtrate by using a three-phase centrifuge to obtain a purified solution;
step 5, adding 1 kg of active carbon into the purified solution for adsorption and decoloration for 40min, and filtering by using a mass-press plate-and-frame filter to obtain clear filtrate;
step 6, removing sodium from the clear filtrate through ion exchange resin, and then further concentrating by using a double-effect concentrator;
and 7, drying the concentrated solution at 80 ℃ by using spray drying to obtain the sea cucumber peptide.
Example 2
A preparation method of sea cucumber peptide specifically comprises the following steps:
step 1, selecting 10 kilograms of fresh sea cucumbers, dissecting and removing internal organs, shearing into small blocks less than 0.5cm, and cleaning with purified water for later use;
step 2, adding 15 kg of purified water into the sea cucumbers, and grinding the small sea cucumber blocks into slurry by a grinder;
step 3, adding 25 kilograms of purified water into the slurry, stirring uniformly to form homogenate, heating to 40 ℃, adding 15 grams of lipase (100000U/g) and 200 grams of endo-neutral protease (200000U/g), keeping for 50 minutes, then adding 40 grams of exoaminopeptidase (30000U/g), keeping for 100 minutes, finally heating to 105 ℃, keeping for 7 minutes, and inactivating the enzyme;
step 4, filtering the enzyme-inactivated solution by using a horizontal gong centrifuge (the centrifugal speed is 3400r/min), and degreasing and purifying the filtrate by using a three-phase centrifuge to obtain a purified solution;
and 5, adding 0.8 kg of active carbon into the purified solution, adsorbing and decoloring for 50min, and filtering by using a press type plate-and-frame filter to obtain clear filtrate.
Step 6, removing sodium from the clear filtrate through ion exchange resin, and then further concentrating the filtrate by using a double-effect concentrator;
and 7, drying the concentrated solution by spray drying to obtain the sea cucumber peptide.
Example 3
A preparation method of sea cucumber peptide specifically comprises the following steps:
step 1, selecting 10 kilograms of fresh sea cucumbers, dissecting and removing internal organs, shearing into small blocks less than 0.5cm, and cleaning with purified water for later use;
step 2, adding 25 kg of purified water into the sea cucumbers, and grinding the small sea cucumber blocks into slurry by using a grinder;
step 3, adding 10 kilograms of purified water into the slurry, stirring uniformly to form homogenate, heating to 48 ℃, adding 23 grams of lipase (100000U/g) and 250 grams of endo-neutral protease (200000U/g), keeping for 45 minutes, then adding 45 grams of exoaminopeptidase (30000U/g), keeping for 90 minutes, finally heating to 105 ℃, keeping for 10 minutes to inactivate enzyme;
step 4, filtering the enzyme-inactivated solution by using a horizontal gong centrifuge (the centrifugal speed is 3400r/min), and degreasing and purifying the filtrate by using a three-phase centrifuge to obtain a purified solution;
and 5, adding 1.5 kg of active carbon into the purified solution, adsorbing and decoloring for 30min, and filtering by using a press type plate-and-frame filter to obtain clear filtrate.
Step 6, removing sodium from the clear filtrate through ion exchange resin, and then further concentrating the filtrate by using a double-effect concentrator;
and 7, drying the concentrated solution by spray drying to obtain the sea cucumber peptide.
Comparative example 1
The procedure is as in example 1, except that no lipase is added.
Comparative example 2
The procedure is as in example 1, except that no aminopeptidase is added.
Comparative example 3
The procedure of example 2 was followed except that the decolorization by adsorption on activated carbon was not performed and sodium removal by ion exchange resin was not performed.
Detecting the proportion of protein hydrolysate with relative molecular mass less than 1000u by high performance gel filtration chromatography, measuring to obtain sea cucumber peptide with molecular mass less than 1000Da, and determining product yield, sodium content, and product color and taste, wherein the result is shown in Table 1.
TABLE 1 test results
The product yield is the mass percentage of the obtained dried sea cucumber peptide and the fresh sea cucumber, the protein content of the fresh sea cucumber is about 6%, and the obtained product yield shows that the sea cucumber peptide obtained by the method has higher yield and effectively improves the economic benefit. The detection results show that the enzyme preparation used in the method of the invention can prepare enzymolysis products with almost all molecular weights less than 1000Kd, and the obtained products have high yield. The prepared product is very easy to dissolve in water, can be directly eaten after being brewed, and has no sediment.
The prepared product can be directly eaten, and can also be matched with other foods to be eaten to prepare products with special purposes such as health care products and the like.
Claims (8)
1. The preparation method of the sea cucumber peptide is characterized by comprising the following steps:
s1, selecting fresh sea cucumbers, and pretreating for later use;
s2, adding 2-6 times of purified water into the pretreated sea cucumber, grinding, preparing homogenate, and sequentially adding lipase, neutral protease and aminopeptidase for enzymolysis;
s3, carrying out solid-liquid separation, carrying out degreasing purification on the obtained liquid, and carrying out adsorption decoloration to obtain a clear liquid;
and S4, passing the clear liquid through ion exchange resin to remove sodium, and then concentrating and drying.
2. The method of claim 1, wherein in step S1, the pretreatment method is: selecting fresh sea cucumber, dissecting to remove viscera, shearing into small pieces less than 0.5cm, and cleaning with purified water for use.
3. The method of claim 1, wherein the homogenate is prepared in step S2 by: adding 1-3 times of purified water into the pretreated sea cucumber, and grinding the sea cucumber into slurry by using a grinder; and adding 1-3 times of purified water into the slurry, and uniformly stirring to form homogenate.
4. The method according to claim 1, wherein the homogenate is heated to 40 ℃ to 50 ℃ in step S2, lipase in an amount of 0.1% to 0.3% by mass and neutral protease in an amount of 1% to 3% by mass of fresh sea cucumber are added and the mixture is kept for 40min to 60min, and aminopeptidase in an amount of 0.3% to 0.5% by mass and the mixture is kept at 90min to 150 min.
5. The method according to claim 1, wherein in step S2, after the enzymatic hydrolysis, the temperature of the enzymatic hydrolysate is raised to 105 ℃, and the enzymatic hydrolysis is maintained for 5-10 min to inactivate the enzyme.
6. The production method according to claim 1, wherein in step S3, the solid-liquid separation equipment used is: filtering by a horizontal gong centrifuge at a centrifuge speed of 3400r/min to obtain liquid, and degreasing and purifying by a three-phase centrifuge.
7. The method of claim 1, wherein in step S3, the adsorption decoloring method is: adsorbing and decoloring by using active carbon, wherein the using amount of the active carbon is 0.5-5 percent of that of the fresh sea cucumber, the time is 30-60 min, and filtering by using a pledge type plate and frame filter.
8. The method according to claim 1, wherein in step S4, the equipment used for the concentration and drying is: a double-effect falling film thickener and a pressure type spray dryer.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919169A (en) * | 2014-04-30 | 2014-07-16 | 烟台新海水产食品有限公司 | Method for producing health product by utilizing sea cucumber internal organs |
| KR20170081528A (en) * | 2016-01-04 | 2017-07-12 | 김대희 | Enzymatic hydrolysates and their manufacturing method using sea cucumber |
-
2020
- 2020-06-24 CN CN202010595805.0A patent/CN113832206A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919169A (en) * | 2014-04-30 | 2014-07-16 | 烟台新海水产食品有限公司 | Method for producing health product by utilizing sea cucumber internal organs |
| KR20170081528A (en) * | 2016-01-04 | 2017-07-12 | 김대희 | Enzymatic hydrolysates and their manufacturing method using sea cucumber |
Non-Patent Citations (1)
| Title |
|---|
| 周逢芳: "海参体壁蛋白ACE 抑制肽酶解工艺及产物分子量分布研究", 食品工业科技, vol. 38, no. 17, 15 June 2017 (2017-06-15), pages 163 - 167 * |
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