CN115141868A - Method for decoloring and deodorizing abalone protein peptide - Google Patents
Method for decoloring and deodorizing abalone protein peptide Download PDFInfo
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- CN115141868A CN115141868A CN202210850512.1A CN202210850512A CN115141868A CN 115141868 A CN115141868 A CN 115141868A CN 202210850512 A CN202210850512 A CN 202210850512A CN 115141868 A CN115141868 A CN 115141868A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 30
- 230000001877 deodorizing effect Effects 0.000 title claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 230000007935 neutral effect Effects 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 238000006243 chemical reaction Methods 0.000 claims abstract description 11
- 230000009849 deactivation Effects 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 238000007670 refining Methods 0.000 claims abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 description 9
- 102000008186 Collagen Human genes 0.000 description 6
- 108010035532 Collagen Proteins 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229920001436 collagen Polymers 0.000 description 6
- 210000002808 connective tissue Anatomy 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000000643 oven drying Methods 0.000 description 4
- 238000005262 decarbonization Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000196252 Ulva Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Classifications
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- 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
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- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Water Supply & Treatment (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention discloses a method for decoloring and deodorizing abalone protein peptide, which comprises the following steps: the method comprises the following specific steps: step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp; and 2, step: adding warm water into the abalone slurry, stirring, heating the water to 55-65 ℃, and adjusting the pH to 8.0 to obtain neutral abalone slurry; and 3, step 3: adding compound protease into the neutral abalone pulp obtained in the step 2 for enzymolysis for 5 hours, heating to 70-90 ℃ for enzyme deactivation, centrifuging after 20-40 min, and collecting filtrate; and 4, step 4: cooling to 40 deg.C, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, stirring, and reacting for 30-60 min; heating to 50-80 ℃ for refining; and 5: filtering and decarbonizing by a plate-and-frame filter press, and collecting filtrate; and 6: filtering and drying the filtrate to obtain the de-fishy abalone peptide. The abalone protein peptide prepared by the method has proper taste and little fishy smell; the abalone protein peptide processed according to the method has high purity and no impurities, can effectively reduce fishy smell, and improves the edible taste of the abalone protein peptide.
Description
Technical Field
The invention belongs to the technical field of abalone protein peptides, and particularly relates to a method for decoloring and deodorizing abalone protein peptides.
Background
In recent years, with the continuous development and expansion of abalone processing scale, a large amount of abalone viscera generated in the processing process is inevitable. The connective tissue of abalone viscera contains a large amount of collagen, and the collagen has a plurality of functions. The method takes the abalone viscera connective tissue as the raw material, researches the optimization of the impurity protein removing process of the abalone viscera connective tissue, the extraction process of collagen, the optimization of the enzymolysis preparation process of collagen polypeptide and the optimization of the decoloration process of the collagen polypeptide, establishes an enzymolysis kinetic model and verifies the inoxidizability of the collagen polypeptide of the abalone viscera connective tissue. 1. The method determines that NaOH is used as a protein removal reagent through a single-factor experiment, and researches the influence of the soaking time, the material-liquid ratio and the concentration of NaOH on the protein removal effect by adopting the single-factor experiment and an L _9 (3-4) orthogonal experiment.
The fishy smell of the abalone protein peptide is removed after the collection, and a method for decolorizing and removing the fishy smell of the abalone protein peptide is developed.
Disclosure of Invention
In order to solve the problems, a method for decoloring and deodorizing abalone protein peptide is provided.
In order to achieve the purpose, the invention provides the following technical scheme: a method for decoloring and deodorizing abalone protein peptide, which comprises the following steps:
the method comprises the following specific steps:
step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp; the live abalone killed at present is not suitable for the abalone dead for more than 12 hours.
Step 2: adding warm water into the abalone slurry, stirring, heating the water to 55-65 ℃, and adjusting the pH to 8.0 to obtain neutral abalone slurry; the abalone paste is thick but can be quickly stirred.
And 3, step 3: adding compound protease into the neutral abalone paste obtained in the step 2 for enzymolysis for 5 hours, heating to 70-90 ℃ for enzyme deactivation, centrifuging after 20-40 min, and collecting filtrate;
and 4, step 4: cooling to 40 ℃, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, and stirring for reaction for 30-60 min; heating to 50-80 deg.c for refining;
and 5: filtering and decarbonizing by a plate-and-frame filter press, and collecting filtrate; pouring the upper layer filtrate into a vessel, and discarding the lower layer paste.
Step 6: and filtering and drying the filtrate to obtain the deodorized abalone peptide.
Preferably, the abalone with shell and viscera removed is made into meat paste, and purified water which is 2 times of the meat paste is added to obtain abalone slurry.
Preferably, pH paper is used for adjusting the pH to 8.0 in the step 2.
Preferably, the enzyme deactivation is performed by using an ultraviolet lamp.
Preferably, the drying in step 6 is performed by microwave oven drying, and the drying temperature is 80 °.
Compared with the prior art, the invention has the following beneficial effects:
the abalone protein peptide prepared by the method has proper taste and little fishy smell; the abalone protein peptide processed according to the method has high purity and no impurities, can effectively reduce fishy smell, and improves the edible taste of the abalone protein peptide.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of various embodiments of the invention. It should be understood, however, that these physical details should not be construed as limiting the invention. That is, in some embodiments of the invention, such physical details are not necessary.
In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.
The invention provides a technical scheme that:
example 1: a method for decolorizing and removing fishy smell of abalone protein peptide comprises the following steps:
the method comprises the following specific steps:
step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp;
and 2, step: adding warm water into the abalone slurry, stirring, heating the water to 55 ℃, and adjusting the pH value to 8.0 to obtain neutral abalone slurry;
and 3, step 3: adding compound protease into the neutral abalone paste obtained in the step 2 for enzymolysis for 5h, heating to 70 ℃ for enzyme deactivation, centrifuging after 20min, and collecting filtrate;
and 4, step 4: cooling to 40 ℃, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, and stirring for reaction for 30min; heating to 50 deg.C for refining;
and 5: filtering with plate and frame filter press for decarbonization, and collecting filtrate;
and 6: and filtering and drying the filtrate to obtain the deodorized abalone peptide.
Making the abalone without shell and viscera into meat paste, and adding purified water 2 times of the meat paste to obtain abalone slurry. And in the step 2, pH test paper is adopted for adjusting the pH value to 8.0. The enzyme deactivation is carried out by adopting an ultraviolet lamp. And 6, drying by adopting a microwave oven drying mode, wherein the drying temperature is 80 degrees.
Example 2: a method for decoloring and deodorizing abalone protein peptide, which comprises the following steps:
the method comprises the following steps:
step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp;
step 2: adding warm water into the abalone slurry, stirring, heating the water to 65 ℃, and adjusting the pH to 8.0 to obtain neutral abalone slurry;
and 3, step 3: adding compound protease into the neutral abalone pulp obtained in the step 2 for enzymolysis for 5 hours, heating to 80 ℃ for enzyme deactivation, centrifuging after 30 minutes, and collecting filtrate;
and 4, step 4: cooling to 40 ℃, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, and stirring for reaction for 30min; heating to 80 deg.C for refining;
and 5: filtering with plate and frame filter press for decarbonization, and collecting filtrate;
step 6: filtering and drying the filtrate to obtain the de-fishy abalone peptide.
Making the abalone without shell and viscera into meat paste, and adding purified water 2 times of the meat paste to obtain abalone slurry. And in the step 2, pH test paper is adopted for adjusting the pH value to 8.0. The enzyme deactivation is carried out by adopting an ultraviolet lamp. And 6, drying by adopting a microwave oven drying mode, wherein the drying temperature is 80 degrees.
Example 3: a method for decoloring and deodorizing abalone protein peptide, which comprises the following steps:
the method comprises the following specific steps:
step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp; the live abalone killed at present is not suitable for the abalone dead for more than 12 hours.
Step 2: adding warm water into the abalone slurry, stirring, raising the temperature of the water to 60 ℃, and adjusting the pH to 8.0 to obtain neutral abalone slurry; the abalone paste is thick but can be quickly stirred.
And step 3: adding compound protease into the neutral abalone paste obtained in the step 2 for enzymolysis for 5h, heating to 80 ℃ for enzyme deactivation, centrifuging after 30min, and collecting filtrate;
and 4, step 4: cooling to 40 ℃, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, and stirring for reaction for 50min; heating to 60 deg.C for refining;
and 5: filtering with plate and frame filter press for decarbonization, and collecting filtrate; pouring the upper layer filtrate into a vessel, and discarding the lower layer paste.
Step 6: filtering and drying the filtrate to obtain the de-fishy abalone peptide.
Making the abalone without shell and viscera into meat paste, and adding purified water 2 times of the meat paste to obtain abalone slurry. And in the step 2, pH test paper is adopted for adjusting the pH value to 8.0. The enzyme deactivation is carried out by adopting an ultraviolet lamp. And 6, drying by adopting a microwave oven drying mode, wherein the drying temperature is 80 degrees.
Subjects: 150 abalone were tested and divided into three groups by the random method: experimental, control 1 and control 2, 50 people each.
The experimental method comprises the following steps: the experimental group uses the abalone of the invention to breed, and the control group 1 and the control group 2 use a common method to carry out the deodorization operation on the extracted abalone protein peptide.
Therefore, the extracted enzymatic abalone protein peptide has better purity, and the fishy smell of the enzymatic abalone protein peptide is obviously reduced compared with that of the common enzymatic abalone protein peptide.
The daily management of the abalone mainly comprises three major points of selection of abalone fry breeding, daily bait feeding and disease prevention management. When the selection of abalone fry is carried out, the abalone with larger volume and undamaged shell is selected as much as possible, and the abalone fry-culturing bag has a complete body, so that the survival rate of the abalone can be guaranteed. In the aspect of feed feeding, bait treatment needs to be done in advance. The bait for abalone mainly comprises kelp, undaria pinnatifida and ulva, and the food consumption of abalone varies with seasons, so that the abalone is eaten in seasons with higher water temperature.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A method for decoloring and deodorizing abalone protein peptide, which comprises the following steps:
the method comprises the following specific steps:
step 1: taking fresh abalone, removing abalone shells, cleaning abalone meat, crushing the meat, and pulping to obtain abalone pulp;
and 2, step: adding warm water into the abalone slurry, stirring, heating the water to 55-65 ℃, and adjusting the pH to 8.0 to obtain neutral abalone slurry;
and step 3: adding compound protease into the neutral abalone paste obtained in the step 2 for enzymolysis for 5 hours, heating to 70-90 ℃ for enzyme deactivation, centrifuging after 20-40 min, and collecting filtrate;
and 4, step 4: cooling to 40 ℃, adding the filtrate into a reaction kettle, adding active carbon and yeast powder, and stirring for reaction for 30-60 min; heating to 50-80 deg.c for refining;
and 5: filtering and decarbonizing by a plate-and-frame filter press, and collecting filtrate;
and 6: filtering and drying the filtrate to obtain the de-fishy abalone peptide.
2. A method as claimed in claim 1, wherein the abalone protein peptide is processed into meat paste, and purified water 2 times the meat paste is added to obtain abalone slurry.
3. A method for decolouring and removing the fishy smell of abalone protein peptide according to claim 1, wherein in step 2 pH is adjusted to 8.0 using pH paper.
4. The method for decoloring and deodorizing abalone protein peptides according to claim 1, wherein the enzyme deactivation is carried out by using an ultraviolet lamp.
5. A method for decolorizing and deodorizing abalone protein peptide according to claim 1, wherein step 6 is carried out by drying in a microwave oven at 80 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210850512.1A CN115141868A (en) | 2022-07-19 | 2022-07-19 | Method for decoloring and deodorizing abalone protein peptide |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210850512.1A CN115141868A (en) | 2022-07-19 | 2022-07-19 | Method for decoloring and deodorizing abalone protein peptide |
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| Publication Number | Publication Date |
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| CN115141868A true CN115141868A (en) | 2022-10-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210850512.1A Pending CN115141868A (en) | 2022-07-19 | 2022-07-19 | Method for decoloring and deodorizing abalone protein peptide |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455264A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Preparation method of sea-ear active peptide |
| CN108077940A (en) * | 2017-12-20 | 2018-05-29 | 大连深蓝肽科技研发有限公司 | A kind of abalone peptide removes fishy smell technique |
| CN110923287A (en) * | 2019-12-26 | 2020-03-27 | 集美大学 | Preparation method of abalone muscle protein peptide |
| CN114634962A (en) * | 2022-04-29 | 2022-06-17 | 韩耀辉 | Preparation method of abalone viscera protein peptide |
-
2022
- 2022-07-19 CN CN202210850512.1A patent/CN115141868A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455264A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Preparation method of sea-ear active peptide |
| CN108077940A (en) * | 2017-12-20 | 2018-05-29 | 大连深蓝肽科技研发有限公司 | A kind of abalone peptide removes fishy smell technique |
| CN110923287A (en) * | 2019-12-26 | 2020-03-27 | 集美大学 | Preparation method of abalone muscle protein peptide |
| CN114634962A (en) * | 2022-04-29 | 2022-06-17 | 韩耀辉 | Preparation method of abalone viscera protein peptide |
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