CN1163723A - Enzyme hydrolysis method for shellfish - Google Patents
Enzyme hydrolysis method for shellfish Download PDFInfo
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- CN1163723A CN1163723A CN96115272A CN96115272A CN1163723A CN 1163723 A CN1163723 A CN 1163723A CN 96115272 A CN96115272 A CN 96115272A CN 96115272 A CN96115272 A CN 96115272A CN 1163723 A CN1163723 A CN 1163723A
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- shellfish
- lipase
- enzyme
- enzymatic hydrolysis
- protease
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Abstract
Arc enzymatic hydrolysis process of shellfish for producing full-nutrient dry powder of shellfish includes such steps as preparing compound enzyme by protease and lipase in ratio of 100 to 5-50, hydrolyzing shellfish milk, with compound enzyme centrifugal separation of hydrolyzed liquid to remove deposit, vacuum concentration of clear liquid, and vacuum drying at 60-90 deg.C. It features full use of marine product resource and protecting environment.
Description
The invention provides the enzymatic hydrolysis process of a kind of shellfish.
Shellfish is the very abundant class high protein foods of nutrition, wherein contains amino acid and polypeptide that a large amount of needed by human body are wanted, and contains nucleic acid, nucleotides, unrighted acid, Ca, Mg, the elements such as Fe, Zn of multivitamin and trace.But in processing, for example precious marine product is processed and to be produced a large amount of discarded object liquid, not only can not get effectively utilizing, and environment is polluted shellfish.At present adopt the method for trypsase or neutral proteinase to carry out to the enzyme hydrolysis of plant animal protein more.But how to make full use of shellfish, particularly extract its active ingredient in the discarded object that produces in the marine product processing, do not seen report as yet.
The purpose of this invention is to provide a kind of enzymatic hydrolysis process that is used for shellfish.Utilize this method to be hydrolyzed to shellfish effectively, extract its active ingredient, particularly can utilize this method to handle the processing of aquatic products discarded object, therefrom obtain very protecting the active ingredient in the expensive aquatic products, and be of value to protection environment.
The enzymatic hydrolysis process of aquatic products shellfish of the present invention is characterized in that with the complex enzyme that protease and lipase are formed seashells being hydrolyzed, and the ratio of protease and lipase (by enzyme activity) is 100: 5～100: 50 in the complex enzyme.Above-mentioned so-called protease can be used trypsase, neutral proteinase or wooden pawl protease etc.; So-called lipase can be used the yeast fat enzyme, pancreatic lipase or bacterium lipase etc.
Utilize above-mentioned complex enzyme to carry out enzyme hydrolysis to shellfish, concrete condition is:
1. the enzyme amount of Tian Jiaing (vigor international unit): 100,000～1,000,000U/Kg, shellfish slurry (containing dry 10～20%).
2. hydrolysis is carried out in cushioning liquid, and keeping pH is 6～8.The very few unfavorable pH value of keeping hydrolyzate of the addition of buffer solution, general addition are 2～6 times of shellfish slurries.
3. hydrolysis temperature is at 25～45 ℃, and hydrolysis time is too short, is unfavorable for the reaction that fully is hydrolyzed, and its yield is low, but hydrolysis time is long, is unfavorable for keeping the freshness of hydrolysate again, and suitable hydrolysis time is 1～6 hour.
4. after hydrolytic process is finished, hydrolyzate is heated to 80～90 ℃, makes enzyme deactivation, remove sediment through centrifugation, the clear liquid that obtains is product.
5. the above-mentioned hydrolyzate that obtains can be processed again, under 60～90 ℃, carries out vacuum and concentrates the dry powder that can obtain shellfish with vacuum drying.Maintain active ingredient and the taste of shellfish in its dry powder.
Below by example the present invention is described further.
Embodiment 1
Get bright mussel slurry 100g (containing dry 22.3g, protein 10.1g), add dibastic sodium phosphate-sodium dihydrogen phosphate buffer (0.02M, pH=7.6 400ml), is heated to 40 ℃, under agitation add neutral proteinase 1.0g (100,000u), after a while, (25,000u), hydrolysis is after 2 hours to add yeast fat enzyme 2.5g again, hydrolyzate is heated to 85～90 ℃, 15 minutes, makes enzyme deactivation, remove sediment through centrifugal (3,000 rev/mins).Get supernatant (dark brown, as to be bright fragrance) and concentrate and vacuum drying in 80 ℃ of following vacuum, get pure mussel powder 18.12g, mussel powder yield is 81.26%.The mussel hydrolysate contains 18 seed amino acids, and wherein free aminoacid content is greater than 30%, and content of peptides is greater than 60%, nucleotides 23.76mg, nucleic acid 18.50mg/g; Aliphatic acid 3.2% wherein contains EPA (20 carbon, five diluted acids) 4.15%, DHA (DHA) 4.88%; Ca 0.988mg/g, Mg3.977mg/g, Fe 0.051mg/g, Zn 0.692mg/g.
Embodiment 2
Get bright oyster slurry 1.0Kg and (contain dry 156.8g, protein 71,56g), add sodium ascorbyl phosphate cushioning liquid (0.02M, pH=8,2.01), be heated to 40 ℃, under agitation add neutral proteinase 8.0g (800,000u) and yeast fat enzyme 20g (200,000u), behind the hydrolysis 5 hours, hydrolyzate is heated to 90 ℃, 10 minutes, make enzyme deactivation, remove sediment after filtration, get filtrate (dark brown, as to be bright fragrance) and concentrate and vacuum drying in 80 ℃ of following vacuum, get pure ostreae testa pulverata 150.22g, the ostreae testa pulverata yield is 95.80%.Ostreae testa pulverata contains 18 seed amino acids, and wherein free aminoacid content is greater than 35%, and content of peptides is greater than 55%, nucleic acid 4.0mg/g, nucleotides 25.94mg/g, aliphatic acid 3.0% wherein contains EPA 19.30%, DHA 7.7%, Ca 1.950mg/g, Mg 1.843mg/g, Fe0.310mg/g, Zn 0.390mg/g, Cu 0.173mg/g.
Comparative example 1
Get bright mussel slurry 100g and (contain dry 22.3g, protein 0.1g) adds sodium ascorbyl phosphate buffer solution (0.02M, 9H=7.6,400ml), be heated to 40 ℃, (100,000u), hydrolysis is after 2 hours under agitation to add neutral proteinase 1.0g, hydrolyzate is heated to 85～90 ℃, 15 minutes, remove sediment through centrifugation (3,000 rev/mins), it is (dark brown to get supernatant, the bright fragrance of tool) carry out vacuum under 80 ℃ and concentrate and vacuum drying, get pure mussel powder 17.45g, mussel powder yield is 78.25%.
By above-mentioned example and comparative example, the method for utilizing the complex enzyme for hydrolyzing shellfish of the present invention, its process is simple, and the product yield height not only can improve the content of free amino acid and polypeptide in the hydrolysate, can keep other active ingredient in the shellfish simultaneously again.Shellfish is used more effectively,, not only can reclaims valuable aquatic products physical resources, can be of value to protection again natural environment especially for handling the precious marine product processing waste.
Claims (4)
1. the enzymatic hydrolysis process of a shellfish is characterized in that it being that complex enzyme so that protease and lipase are formed is hydrolyzed to shellfish, and soap albumin and lipase are 100: 5～100: 50 in the ratio of vigor international unit in the complex enzyme.
2. according to the described enzymatic hydrolysis process of claim 1, it is characterized in that so-called protease is trypsase, in neutral proteinase or the wooden pawl protease one or more; Lipase is the yeast fat enzyme, in pancreatic lipase or the bacterium lipase one or more.
3. according to the described enzymatic hydrolysis process of claim 1, the addition that it is characterized in that enzyme in the hydrolysis is that 10～20% shellfish is starched every Kg and adds 100,000～1,000,000u by containing dry.
4. according to the described enzymatic hydrolysis process of claim 1, it is characterized in that hydrolysis after, hydrolyzate is heated to 80～90 ℃ again, make enzyme deactivation, remove sediment through centrifugation; This separation clear liquid carries out vacuum and concentrates the dry powder that makes shellfish with vacuum drying under 60～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115272A CN1163723A (en) | 1996-04-30 | 1996-04-30 | Enzyme hydrolysis method for shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115272A CN1163723A (en) | 1996-04-30 | 1996-04-30 | Enzyme hydrolysis method for shellfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1163723A true CN1163723A (en) | 1997-11-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96115272A Pending CN1163723A (en) | 1996-04-30 | 1996-04-30 | Enzyme hydrolysis method for shellfish |
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| CN (1) | CN1163723A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087148C (en) * | 1999-09-03 | 2002-07-10 | 朱蓓薇 | Sea cucumber enzymolyzing liquid products series and their production process |
| CN1106154C (en) * | 2000-06-14 | 2003-04-23 | 湛江海洋大学 | Multienzyme fish hydrolyzing method and fish beverage producing process |
| CN101601487B (en) * | 2009-07-09 | 2012-07-18 | 山东好当家海洋发展股份有限公司 | Shellfish protein beverage and preparation method thereof |
| CN110771853A (en) * | 2019-11-08 | 2020-02-11 | 北京味食源食品科技有限责任公司 | Preparation of mussel paste essence |
-
1996
- 1996-04-30 CN CN96115272A patent/CN1163723A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087148C (en) * | 1999-09-03 | 2002-07-10 | 朱蓓薇 | Sea cucumber enzymolyzing liquid products series and their production process |
| CN1106154C (en) * | 2000-06-14 | 2003-04-23 | 湛江海洋大学 | Multienzyme fish hydrolyzing method and fish beverage producing process |
| CN101601487B (en) * | 2009-07-09 | 2012-07-18 | 山东好当家海洋发展股份有限公司 | Shellfish protein beverage and preparation method thereof |
| CN110771853A (en) * | 2019-11-08 | 2020-02-11 | 北京味食源食品科技有限责任公司 | Preparation of mussel paste essence |
| CN110771853B (en) * | 2019-11-08 | 2023-01-20 | 北京味食源食品科技有限责任公司 | Preparation of mussel paste essence |
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