CN114717287A - Process for extracting peptide from shellfish - Google Patents
Process for extracting peptide from shellfish Download PDFInfo
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- CN114717287A CN114717287A CN202210495488.4A CN202210495488A CN114717287A CN 114717287 A CN114717287 A CN 114717287A CN 202210495488 A CN202210495488 A CN 202210495488A CN 114717287 A CN114717287 A CN 114717287A
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- shellfish
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- meat pulp
- pulp raw
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- 235000015170 shellfish Nutrition 0.000 title claims abstract description 32
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 16
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
- 229940111202 pepsin Drugs 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 10
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000010009 beating Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 241000237502 Ostreidae Species 0.000 claims description 15
- 235000020636 oyster Nutrition 0.000 claims description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 13
- 238000003860 storage Methods 0.000 claims description 13
- 239000011259 mixed solution Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/10—Process efficiency
Abstract
The invention aims to provide a process for extracting peptides from shellfish, which can extract higher content of peptides, has no fishy smell of shellfish, and can be used for preparing various forms of nutriments, including beating fresh shellfish meat into meat pulp to obtain meat pulp raw material; adding neutral protease and potassium chloride into the meat pulp raw material which is stored for no more than 6 hours, carrying out enzymolysis for 3 hours, and then heating to boiling to inactivate the neutral protease; naturally cooling the enzymolysis liquid to 50-60 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 2.5-3.5, adding pepsin with the concentration of 4.5U/ml, carrying out enzymolysis for 3 hours, and then heating to boiling to inactivate the pepsin; and finally, taking the enzymolysis liquid, and filtering or centrifuging the enzymolysis liquid for subsequent liquid preparation.
Description
Technical Field
The invention relates to a peptide extraction process, in particular to a process for extracting peptides from shellfish.
Background
The invention patent with application number 201210186875.6 discloses a method for preparing oyster polypeptide from oyster shells, which comprises the following steps:
(1) processing the cleaned and dried oyster shells into oyster fine powder with the fineness of 400-plus-500 meshes;
(2) adding the fine oyster powder, adding purified water which is 15-18 times of the fine oyster powder in weight, mixing, and treating for 2-3 hours by using an emulsifying stirrer;
(3) collecting the emulsified liquid, adding an appropriate amount of alkali liquor to adjust the pH value to 7.0-7.5, heating to 48-52 ℃, adding neutral protease which is 1.5-2.5% of the oyster fine powder by weight, and starting enzymolysis for 8 hours;
(4) heating to 80 deg.C, maintaining for 10min to inactivate enzyme;
(5) filtering and concentrating with nanofiltration equipment with cut-off relative molecular weight of 1000Dalton, adjusting pressure to 3Mpa, collecting concentrated solution, spray drying, sieving with 80 mesh sieve, and packaging to obtain the final product.
According to the production method for preparing oyster polypeptide from oyster shells, the oyster shells are adopted, the nutritive value is not high enough, the peptide content capable of being extracted actually cannot reach the numerical value declared in the patent, or if the peptide content is reached, a large amount of oyster shells are required to be produced and waste residues are filtered continuously, the oyster shells are easy to be attached with bacteria, and the oyster shells are difficult to reach the food grade requirement after being directly ground into powder without being killed.
Disclosure of Invention
The invention aims to provide a process for extracting peptides from shellfish, which can extract higher content of peptides, has no fishy smell of shellfish and can be used for preparing various forms of nutriments.
A process for extracting peptides from shellfish, comprising the steps of:
s1, taking fresh and alive shellfish meat, cleaning, beating the shellfish meat into meat pulp by a stirrer to obtain meat pulp raw materials, and storing the beaten meat pulp raw materials in constant temperature equipment;
s2, adding neutral protease into the meat pulp raw material with the storage time not exceeding 6 hours, adding 2.5% -3.5% of bacillus subtilis neutral protease and 0.15% -0.4% of potassium chloride into 1L of the meat pulp raw material according to the volume of the meat pulp raw material, fully stirring, carrying out heat preservation and enzymolysis at 40-45 ℃ for 3 hours, and then heating to boiling to inactivate the bacillus subtilis neutral protease;
s3, naturally cooling the enzymolysis liquid in the step S2 to 50-60 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 2.5-3.5, adding pepsin with the concentration of 4.5U/ml, fully stirring, carrying out heat preservation and enzymolysis at 55-65 ℃ for 3 hours, and then heating to boiling to inactivate the pepsin;
s4, taking the enzymolysis liquid, filtering or centrifuging, and using the enzymolysis liquid for subsequent liquid preparation.
Preferably, in step S1, the meat pulp raw material and the purified water are mixed in a ratio of 1: 1.5-1: 3, testing the pH value of the mixed solution, determining that the pH value is within the range of 6.5 +/-0.5, heating the mixed solution to 40-45 ℃, placing the mixed solution in constant-temperature equipment for storage and heat preservation, and always ensuring the temperature to be 40-45 ℃ during storage.
Preferably, in step S4, the filtration is performed at least twice, and the filtration is performed after adding food grade activated carbon and stirring for 30-60 minutes before the last filtration.
Preferably, after the step of S3 and before the step of S4, dry yeast is added while heating to 80-85 ℃, stirred for 30 minutes, and boiled while heating to 100 ℃ to inactivate pepsin.
Preferably, the fresh shellfish meat is preferably pearl shellfish or fresh oyster meat.
Preferably, in the step S3, after adding the dry yeast and stirring, trehalose and lactic acid bacteria are added and stirring is performed for another 30 minutes, and the ratio of the dry yeast: trehalose: the ratio of lactic acid bacteria is 2: 1: 1-4: 1: 1
By adopting the technical scheme, the invention has the following advantages:
1. meat has more abundant raw components capable of producing peptides than shells,
2. if the enzymolysis temperature of the added neutral protease exceeds 45 ℃, peptides cannot be generated, but amino acids are generated, and if the enzymolysis temperature is lower than 40 ℃, the enzymolysis of the neutral protease is incomplete; so the control of the whole enzymolysis temperature is crucial;
3. the bacillus subtilis neutral protease not only can perform the enzymolysis function, but also can perform the bacteriostatic function; by adopting potassium chloride, the food safety is guaranteed, the use is not monitored, the production and manufacturing cost is lower, and the potassium chloride can promote the bacillus subtilis neutral protease to perform enzymolysis better;
4. the dried yeast is mainly used for removing fishy smell, and the food-grade active carbon is mainly used for decoloring;
5. the trehalose has good stability and safety, has the functions of protecting cells and improving cell tolerance, and can protect biological macromolecules of cells, such as biological membranes, proteins, nucleic acids and the like from being damaged, so that subsequent liquid preparation can also keep stability; in addition, trehalose and dry yeast have a certain synergistic reaction, and when the yeast is in a pressure environment, the trehalose can protect the activity of cells and also reduce the biological reaction activity, for example, the trehalose replaces water-binding protein at high temperature to protect the protein, so that the stability of the enzymatic hydrolysate is protected;
6. the lactobacillus has the functions of removing fishy smell and bitter taste, and the trehalose can generate sufficient protection effect on the lactobacillus;
7. the peptide product produced by the invention is easier to be absorbed by human body and is more beneficial to human health.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The invention is further illustrated with reference to specific examples.
Example one
A process for extracting peptides from shellfish, comprising the steps of:
s1, taking fresh and alive shellfish meat, cleaning, beating the shellfish meat into meat pulp by using a stirrer to obtain a meat pulp raw material, taking the meat pulp raw material and purified water according to the weight ratio of 1: 2, testing the pH value of the mixed solution, heating the mixed solution to 42 ℃ when the pH value is confirmed to be 6.5, then placing the mixed solution in constant-temperature equipment for storage and heat preservation, and always ensuring the temperature to be 42 ℃ during storage;
s2, adding neutral protease into the meat pulp raw material with the storage time not exceeding 6 hours, adding 3% of bacillus subtilis neutral protease and 0.25% of potassium chloride into 1L of the meat pulp raw material according to the volume of the meat pulp raw material, fully stirring, carrying out heat preservation and enzymolysis at 42 ℃ for 3 hours, and then heating to boiling to inactivate the bacillus subtilis neutral protease;
s3, naturally cooling the enzymolysis liquid in the step S2 to 55 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 3, adding pepsin with the concentration of 4.5U/ml, fully stirring, keeping the temperature at 60 ℃ for enzymolysis for 3 hours, and then heating to boiling to inactivate the pepsin;
s4, adding dry yeast when the temperature is raised to 82 ℃, stirring for 30 minutes, and boiling when the temperature is raised to 100 ℃ to inactivate pepsin;
and S5, filtering and centrifuging the enzymolysis liquid, filtering at least twice, adding food-grade active carbon before the last filtration, stirring for 45 minutes, and filtering again for subsequent liquid preparation.
Example two
A process for extracting peptides from shellfish, comprising the steps of:
s1, taking fresh and alive shellfish meat, cleaning, beating the shellfish meat into meat pulp by using a stirrer to obtain a meat pulp raw material, taking the meat pulp raw material and purified water according to the weight ratio of 1: 3, uniformly mixing, testing the pH value of the mixed solution, heating the mixed solution to 45 ℃ when the pH value is confirmed to be 7, then placing the mixed solution in constant-temperature equipment for storage and heat preservation, and always ensuring the temperature to be 45 ℃ during storage;
s2, adding neutral protease into the meat pulp raw material with the storage time not exceeding 6 hours, adding 3.5 percent of bacillus subtilis neutral protease and 0.4 percent of potassium chloride into 1L of the meat pulp raw material according to the volume of the meat pulp raw material, fully stirring uniformly, preserving heat at 45 ℃ for enzymolysis for 3 hours, and then heating to boiling to inactivate the bacillus subtilis neutral protease;
s3, naturally cooling the enzymolysis liquid in the step S2 to 60 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 3.5, adding pepsin with the concentration of 4.5U/ml, fully and uniformly stirring, keeping the temperature at 65 ℃ for enzymolysis for 3 hours, then heating to boiling to inactivate the pepsin, adding trehalose and lactic acid bacteria, stirring for 30 minutes, and drying yeast: trehalose: the ratio of lactic acid bacteria is 2: 1: 1;
s4, adding dry yeast when the temperature is raised to 85 ℃, stirring for 30 minutes, and boiling when the temperature is raised to 100 ℃ to inactivate pepsin;
s5, taking the enzymolysis liquid, carrying out primary filtration or centrifugal treatment, adding food-grade active carbon, stirring for 60 minutes, and then filtering for subsequent liquid preparation.
EXAMPLE III
A process for extracting peptides from shellfish comprises the following steps:
s1, taking fresh and alive shellfish meat, cleaning, beating the shellfish meat into meat pulp by a stirrer to obtain meat pulp raw materials, and storing the beaten meat pulp raw materials in constant temperature equipment;
s2, adding neutral protease into the meat pulp raw material with the storage time not exceeding 6 hours, adding 2.5 percent of bacillus subtilis neutral protease and 0.15 percent of potassium chloride into 1L of the meat pulp raw material according to the volume of the meat pulp raw material, fully stirring, preserving heat at 40 ℃ for enzymolysis for 3 hours, and then heating to boiling to inactivate the bacillus subtilis neutral protease;
s3, naturally cooling the enzymolysis liquid in the step S2 to 50 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 2.5, adding pepsin with the concentration of 4.5U/ml, fully and uniformly stirring, keeping the temperature at 55 ℃ for enzymolysis for 3 hours, then heating to boiling to inactivate the pepsin, adding trehalose and lactic acid bacteria, stirring for 30 minutes, and drying yeast: trehalose: the ratio of lactic acid bacteria is 4: 1: 1;
s4, taking the enzymolysis liquid, filtering or centrifuging, and using the enzymolysis liquid for subsequent liquid preparation.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (6)
1. A process for extracting peptides from shellfish, comprising the steps of:
s1, taking fresh and alive shellfish meat, cleaning, beating the shellfish meat into meat pulp by a stirrer to obtain meat pulp raw materials, and storing the beaten meat pulp raw materials in constant temperature equipment;
s2, adding neutral protease into the meat pulp raw material with the storage time not exceeding 6 hours, adding 2.5% -3.5% of bacillus subtilis neutral protease and 0.15% -0.4% of potassium chloride into 1L of the meat pulp raw material according to the volume of the meat pulp raw material, fully stirring, carrying out heat preservation and enzymolysis at 40-45 ℃ for 3 hours, and then heating to boiling to inactivate the bacillus subtilis neutral protease;
s3, naturally cooling the enzymolysis liquid in the step S2 to 50-60 ℃, adding 10% hydrochloric acid solution to adjust the pH value to 2.5-3.5, adding pepsin with the concentration of 4.5U/ml, fully stirring, keeping the temperature of 55-65 ℃ for enzymolysis for 3 hours, and then heating to boiling to inactivate the pepsin;
s4, taking the enzymolysis liquid, filtering or centrifuging, and using the enzymolysis liquid for subsequent liquid preparation.
2. A process for extracting peptides from shellfish according to claim 1, characterized in that: in step S1, the meat pulp raw material and the purified water are mixed according to a ratio of 1: 1.5-1: 3, testing the pH value of the mixed solution, determining that the pH value is within the range of 6.5 +/-0.5, heating the mixed solution to 40-45 ℃, placing the mixed solution in constant-temperature equipment for storage and heat preservation, and always ensuring the temperature to be 40-45 ℃ during storage.
3. A process for extracting peptides from shellfish according to claim 1, characterized in that: after the step of S3 and before the step of S4, 0.5 to 3 percent of dry yeast is added into every 1L of meat pulp raw material when the temperature is raised to 80 to 85 ℃, the mixture is stirred for 30 minutes and boiled when the temperature is raised to 100 ℃ so as to inactivate the pepsin.
4. A process for extracting peptides from shellfish according to claim 1, characterized in that: in the step S4, filtering is carried out at least twice, and food-grade activated carbon is added before the last filtering, and the filtering is carried out after stirring for 30-60 minutes.
5. A process for extracting peptides from shellfish according to claim 1, characterized in that: the fresh shellfish meat is preferably pearl shellfish or oyster meat.
6. A process for extracting peptides from shellfish according to claim 1, characterized in that: and in the step S3, after adding the dry yeast and stirring, adding trehalose and lactic acid bacteria, and stirring for 30 minutes, wherein the dry yeast: trehalose: the ratio of lactic acid bacteria is 2: 1: 1-4: 1: 1.
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| CN202210495488.4A CN114717287A (en) | 2022-05-07 | 2022-05-07 | Process for extracting peptide from shellfish |
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