CN1554257A - Sea Aceta chinensis high value ecolugical utilizing process - Google Patents
Sea Aceta chinensis high value ecolugical utilizing process Download PDFInfo
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Abstract
The present invention belongs to the field of applied marine biological technology. The ecological high-value marine shrimp utilizing process includes preparing proteinase preparation with bacillus strain of high proteinase yield and through deep liquid fermentation; enzymolyzing marine shrimp; eliminating dreg; vacuum concentration and spray drying to obtain powdered enzymolyzed short peptide product. The product contains rich free amino acid and functional short peptide, has active peptide content not less than 40%, and has dual nourishing and health functions. The dreg may be used in preparing chitosan with high viscosity. The process realizes the ecological and high value utilization of marine shrimp and has less environmental pollution.
Description
(1) technical field
The present invention relates to the new technical method of the high-valued eco-utilization of ocean shrimp, belong to the marine biotechnology field of using.
(2) background technology
Increase and overfishing along with world population, make the living marine resources amount that to fish for reduce gradually, therefore, optimization utilization and the high-valued exploitation of adopting biotechnology to carry out living marine resources is one of important research content of China ocean high-tech development from now on.For example, enzyme engineering technology is applied to the enzymolysis utilization of marine protein resource, can produces new food additives and industrial products.Development of biology has confirmed to use enzyme engineering technology and can produce new food, food additives recently, also can improve the utilization ratio of discarded object.This also meets an urgent demand of current people to wholefood.
Shrimp is a kind of low value-added marine protein resource in waters, China Bohai Sea Gulf, and annual amount of fishing reaches 300,000 tons, and up to the present, not effectively development and use are just dried and made dried small shrimp or make shrimp paste, and value-added content of product is lower.Therefore, research and develop the efficient technique of rainwater utilization of shrimp, become the urgent need problem of marine biotechnology research field.Because protein content that shrimp is higher and lower fat content, therefore, shrimp is the good protein resource that is used for enzymolysis, and potentiality to be exploited is huge.
Contain inorganic salts such as chitin, calcium carbonate in the shell of shrimp (Acetes chinensis), chitin and derivative thereof are because therefore the effect on its BA and the agricultural has good DEVELOPMENT PROSPECT.The chitinous method of traditional preparation process needs to use strong acid and highly basic deproteinized and mineral matter, strong acid, highly basic; can cause chitinous partially deacetylated and partial hydrolysis; and produce a large amount of waste water, because contain a large amount of organic matters in the waste water, directly discharging can cause serious environmental to pollute.
(3) summary of the invention
The present invention is directed to the deficiencies in the prior art, the high value eco-utilization of a kind of ocean shrimp new technology is provided, use enzyme engineering technology enzymolysis shrimp, preparation enzymolysis small peptide food additives, on this basis,, can reduce the pollution of conventional method to environment.
The high value eco-utilization of ocean of the present invention shrimp new technology comprises that the enzymolysis shrimp prepares the enzymolysis small peptide and further utilizes the remaining residue of enzymolysis to prepare chitin and shitosan.
The high value eco-utilization of ocean of the present invention shrimp new technology comprises the steps:
(1) preparation of liquid seeds
Culture medium: 2～3 parts in cake powder, 2～3 parts of corn flour, 1～1.5 part in wheat bran, Na
2HPO
40.4～0.5 part, KH
2PO
40.03 100 parts of～0.04 parts, water are weight portion, down with.Sterilization, cooling, 5～10 parts of the bacteria suspensions of the eggplant bottle bacterial classification of inoculation bacillus subtilis (Bacillus.Subtilis) ventilate and stir, and cultivate 15～18 hours, and are stand-by as liquid seeds.
(2) liquid deep layer fermenting prepares protease preparation
Culture medium: 3～3.5 parts in soya-bean cake powder, 3.5～5.0 parts of corn flour, 2.0～2.5 parts in wheat bran, Na
2HPO
40.4～0.5 part, KH
2PO
40.03 100 parts of～0.04 parts, water are weight portion, down with.Sterilization, the liquid seeds of inoculation above-mentioned steps, inoculum concentration is 5～7% of a culture medium weight, ventilates to stirring, temperature control fermented 37～40 hours, got protease preparation.
(3) the enzymolysis shrimp prepares the enzymolysis small peptide
Base stock: shrimp, take by weighing 45～50 parts of raw materials of shrimp by fresh weight, pull an oar, add the above-mentioned protease preparation of 45～50 parts of liquid weights then, adjust pH to 6.8～7.3,45～50 ℃ of temperature stirred enzymolysis 3.5～4.5 hours.Enzymolysis finishes, and crosses the elimination residue, and filtrate concentrates, and is dried to powder, promptly gets enzymolysis small peptide product of the present invention.
Above-mentioned enzymolysis small peptide product is a kind of nutritional activities peptide.
The culture medium of above-mentioned steps (1) is inoculated in the rearmounted fermentation tank 120 ℃ of sterilizations 30 minutes, under 30～32 ℃, ventilates 1: 0.5～0.6, stirs 320～330 rev/mins, cultivates 15～18 hours, at this moment pH6.2～6.3.
After the culture medium of above-mentioned steps (2) is inoculated, stir 220～230 rev/mins in fermentation tank, control ventilation (V
Wind/ V
LiquidTime): 0～12 hour 1: 0.5～0.6,12～20 hours 1: 0.6～0.7,20～28 hours 1: 0.8～0.9; Control cultivation temperature: 0～4 hour 30～32 ℃, per hour heat up between 5～8 hours 2 ℃, 9～12 hours, per hour lower the temperature 2 ℃, after 12 hours, keep 30～32 ℃.Every milliliter of enzyme work can reach 6000～7000 units.
Add soya-bean oil 0.3～0.35 weight portion in the culture medium of above-mentioned steps (1) and make defoamer.
Add soya-bean oil 1～1.2 weight portion in the culture medium of above-mentioned steps (2) and make defoamer.
The filtrate of above-mentioned steps (3) is concentrated into 1/10～2/10 of original volume, the spray-dried enzymolysis small peptide powder of making of concentrate.
The residue that goes of above-mentioned steps (3) is to remove residue through plate-frame filtering or centrifuge separation, and residue is in order to further preparation chitin.
At last, through pulverizing, quality inspection, packing.Enzymolysis small peptide product of the present invention can be used as food additives and is widely used in functional food.
The making of the bacteria suspension of the eggplant bottle bacterial classification of bacillus subtilis can be by prior art in the above-mentioned steps (1).The invention provides following concrete operations step:
With 0.2～0.4 portion of beef extract, 0.8～1.2 part of peptone, 1.5～2 parts of agar, 0.4～0.6 part of NaCl is culture medium, 95～100 parts in water, be weight portion, pH is 7.0～7.2, sterilization, on the test tube slant, line connects Bacillus subtilis strain, cultivated 24～26 hours, and preserved 5 ℃ for 30～32 ℃.Above-mentioned bacterial classification is moved into the eggplant inclined-plane, and culture medium was cultivated 24～26 hours for 30～32 ℃ with to contain the inclined-plane identical, waited to do bacteria suspension usefulness.
The residue of above-mentioned steps (3) is used to prepare chitin and shitosan, and concrete steps are as follows:
0.9 the residue behind～1.0 weight portion shrimp enzymolysis deproteinizeds, 8～9 parts of the HCl solution of first usefulness 1M soaked 15～16 hours at 20～22 ℃, filtered, and solid residue is washed till neutrality with deionized water.Then in the product with 3: 40w/v～3: 45w/v adds the NaOH of 0.5M, and mixture was placed 1～1.2 hour down at 88～90 ℃, and reaction finishes the back filters, and precipitation is washed till neutrality, and products therefrom is chitin, i.e. chitin.
The residue of above-mentioned steps (3) is used to prepare shitosan, and concrete steps are as follows:
In above-mentioned chitin with 1: 2w/v～1: 2.5w/v adds the NaOH of 12M, 88～90 ℃ of reactions 2～2.5 hours, takes off acetyl fully, then residue is washed till pH neutrality, and freeze drying is shitosan.
Excellent results of the present invention is land microbial enzyme engineering is applied to the comprehensive utilization of shrimp.Be embodied in 1, use liquid deep layer fermenting engineering and enzyme engineering technology, fermentation production of protein enzyme preparation; 2, with the protease preparation enzymolysis shrimp of fermenting and producing, then after filtration, concentrate, spray-drying, produce many land and chemical synthesis natural, efficient, the novel enzymolysis small peptide product that can't produce; 3, product integrates trophism and health, has very high BA.4, utilize the remaining residue of enzymolysis, preparation chitin and shitosan can less soda acid consumptions, reduce organic content in the waste water, reduce the pollution to environment.
(4) specific embodiment
Embodiment 1.
(1) preparation of liquid seeds
With 0.3 part of weight portion beef extract, 1 part of peptone, 2 parts in agar, NaCl0.5 part is culture medium, and 98 parts in water, pH are 7.1, sterilization, and line connects the bacillus subtilis bacterial classification, and 30 ℃ of cultivations were cultivated 25 hours, preserved 5 ℃.Above-mentioned bacterial classification is moved into eggplant inclined-plane (culture medium is identical with the preservation inclined-plane), cultivated 25 hours for 30 ℃, wait to do bacteria suspension and use.
Liquid seeds is cultivated.Culture medium: 3 parts in soya-bean cake powder, 2 parts of corn flour, 1 part in wheat bran, Na
2HPO
40.4 part, KH
2PO
40.04 100 parts in part, water add soya-bean oil and make defoamer for 0.3 part.120 ℃ of sterilizations 30 minutes after the cooling, connect 10 parts of the bacteria suspensions of above-mentioned eggplant bottle bacterial classification, and in 150 liters of fermentation tanks, 70 liters of sample-loading amounts under 30 ℃, ventilated 1: 0.6, stirred 330 rev/mins, cultivated 18 hours.This moment pH6.3.
(2) liquid deep layer fermenting prepares protease preparation
The composition of culture medium is weight portion: 3 parts in soya-bean cake powder, 4 parts of corn flour, 2.5 parts in wheat bran, Na
2HPO
40.5 part, KH
2PO
40.03 100 parts in part, water add soya-bean oil and make defoamer for 1.2 parts.
1000 liters of fermentation tanks are adorned 450 liters of culture mediums, sterilization back pH6.3, inoculate the liquid seeds of step 1 preparation of 5% percentage by weight, stir 220 rev/mins, controlling following 0～12 hour 1: 0.5 of ventilation, 12-20 hour 1: 0.7,20～28 hours 1: 0.9,30 ℃ of control cultivation temperature following 0～4 hour, per hour heat up between 5～8 hours 2 ℃, 9～12 hours, per hour lower the temperature 2 ℃, after 12 hours, keep 31 ℃, fermented 38 hours, every milliliter of enzyme work reaches 6500 units.
(3) preparation of enzymolysis small peptide (nutritional activities peptide)
At first take by weighing the shrimp of 50 parts (fresh weights), making beating.The protease preparation that adds 50 parts (liquid weights) then, adjust pH to 7.2,48 ℃, stirred enzymolysis 4 hours, enzymolysis finishes, and removes residue to make chitin through plate-frame filtering, filtrate is concentrated into 1/10 of original volume after collecting, then the spray-dried enzymolysis small peptide of making of concentrate.At last, through pulverizing, quality inspection, packing.
(4) chitinous preparation
Residue behind the 1 weight portion shrimp enzymolysis deproteinized, 8 parts of the HCl solution of first usefulness 1M soaked 16 hours at 20 ℃, filtered, and solid residue is washed till neutrality with deionized water.Then in the product with 3: 40w/v adds the NaOH of 0.5M, and mixture was placed 1 hour down at 90 ℃, and reaction finishes the back filters, and precipitation is washed till neutrality, and products therefrom is a chitin, i.e. chitin.
(5) preparation of shitosan
In above-mentioned chitin with 1: 2w/v adds the NaOH of 12M, 90 ℃ of reactions 2 hours, takes off acetyl fully, then residue is washed till pH neutrality, and freeze drying is shitosan.
Embodiment 2.
(1) liquid seeds preparation
The bacteria suspension of eggplant bottle bacterial classification is with embodiment 1.
Culture medium: 2.5 parts in soya-bean cake powder, 2.5 parts of corn flour, 1.5 parts in wheat bran, Na
2HPO
40.5 part, KH
2PO
40.03 100 parts in part, water add soya-bean oil and make defoamer for 0.35 part.The consumption of each composition is weight portion.120 ℃ of sterilizations 30 minutes after the cooling, connect 8 parts of the bacteria suspensions of eggplant bottle bacterial classification, and in 150 liters of fermentation tanks, 70 liters of sample-loading amounts under 31 ℃, ventilate 1: 0.5～0.6, stir 320～330 rev/mins, cultivate 17 hours.This moment pH6.3.
(2) liquid deep layer fermenting of protease preparation
1000 liters of fermentation tanks are adorned 450 liters of culture mediums, and the composition of culture medium is weight portion: 3.5 parts in soya-bean cake powder, 4.5 parts of corn flour, 2.0 parts in wheat bran, Na
2HPO
40.4 part, KH
2PO
40.04 100 parts in part, water add soya-bean oil and make defoamer for 1 part.Sterilization is pH6.2 afterwards, inoculates the liquid seeds of step 1 preparation of 7% percentage by weight, stirs 220 rev/mins, controlling ventilation 0-12 hour 1: 0.6,12-20 hour 1: 0.6,20-28 hour 1: 0.8,31 ℃ of control cultivation temperature 0-4 hour, per hour heat up between 5-8 hour 2 ℃, 9-12 hour, per hour lower the temperature 2 ℃, after 12 hours, keep 32 ℃, fermented 39 hours, every milliliter of enzyme work reaches 6800 units.
(3) preparation of enzymolysis small peptide (nutritional activities peptide)
Take by weighing 50 (fresh weights) part raw material shrimp, pull an oar, add the protease preparation of 50 parts (liquid weights) then, adjust pH to 7.2,46 ℃ of temperature stirred enzymolysis 4.5 hours.Enzymolysis finishes, and removes residue to make chitin, shitosan through plate-frame filtering, and filtrate is concentrated into 1/10 of original volume after collecting, then the spray-dried powdery enzymolysis small peptide of making of concentrate.At last, through pulverizing, quality inspection, packing.
Embodiment 3. is with embodiment 1, and different is being prepared as follows of chitin and shitosan:
Residue behind the 1 weight portion shrimp enzymolysis deproteinized, 7 parts of the HCl solution of first usefulness 1M soaked 15 hours at 20 ℃, filtered, and solid residue is washed till neutrality with deionized water.Then in the product with 3: 38w/v adds the NaOH of 0.5M, and mixture was placed 1.2 hours down at 90 ℃, and reaction finishes the back filters, and precipitation is washed till neutrality, and products therefrom is chitin, i.e. chitin.
In above-mentioned chitin with 1: 2.5w/v adds the NaOH of 12M 90 ℃ of reactions 2.5 hours, takes off acetyl fully, then residue is washed till pH neutrality, and freeze drying is shitosan.
Embodiment 4. is with embodiment 1, and different is:
(1) liquid seeds is cultivated.Culture medium: 2 parts in soya-bean cake powder, 2 parts of corn flour, 1 part in wheat bran, Na
2HPO
40.4 part, KH
2PO
40.03 100 parts in part, water add soya-bean oil and make defoamer for 0.3 part.120 ℃ of sterilizations 30 minutes after the cooling, connect 6 parts of the bacteria suspensions of eggplant bottle bacterial classification.
(2) liquid deep layer fermenting prepares protease preparation
The composition of culture medium is weight portion: 3 parts in soya-bean cake powder, 5 parts of corn flour, 2.5 parts in wheat bran, Na
2HPO
40.5 part, KH
2PO
40.03 100 parts in part, water add soya-bean oil and make defoamer for 1.2 parts.
(3) preparation of enzymolysis small peptide (nutritional activities peptide)
Take by weighing 45 (fresh weights) part raw material, pull an oar, add the protease preparation of 50 parts (liquid weights) then, adjust pH to 7.0,46 ℃ of temperature stirred enzymolysis 4 hours.Enzymolysis finishes, and removes residue to make chitin, shitosan through plate-frame filtering, and filtrate is concentrated into 1/10 of original volume after collecting, then the spray-dried powdery enzymolysis small peptide of making of concentrate.At last, through pulverizing, quality inspection, packing.
The invention is not restricted to the foregoing description.
The outward appearance of the enzymolysis small peptide of the embodiment of the invention is a lark, fermentate peat-reek and the distinctive delicate flavour of ocean shrimps is arranged, powdery; This product is rich in free amino acid and function small peptide, function small peptide 〉=40%.Gained shitosan outward appearance is translucent white thing, and dissolubility is good in 1% acetum, is lyotrope, and the viscosity of the shitosan that the present invention makes belongs to full-bodied shitosan greater than 1000mPa.s.Characteristics of the present invention are: integrate enzyme engineering technology and fermentation engineering, integrate high-valued and ecology, the marine protein resource that this amount of shrimp is not used effectively greatly and so far develops and utilizes, both developed high-tech products such as enzymolysis small peptide and shitosan, reduced pollution again environment.Small peptide product of the present invention has the dual-use function of nourishing healthy.The chitin and the shitosan of preparation all have broad application prospects in many fields such as environmental protection, agricultural, food, medicine, biomaterials.
Claims (9)
1. the high value of ocean shrimp eco-utilization technology comprises the steps:
(1) preparation of liquid seeds
Culture medium: 2～3 parts in cake powder, 2～3 parts of corn flour, 1～1.5 part in wheat bran, Na
2HPO
40.4～0.5 part, KH
2PO
40.03 100 parts of～0.04 parts, water are weight portion, sterilization, and cooling, 5～10 parts of the bacteria suspensions of the eggplant bottle bacterial classification of inoculation bacillus subtilis ventilate and stir, and cultivate 15～18 hours, and are stand-by as liquid seeds;
(2) liquid deep layer fermenting prepares protease preparation
Culture medium: 3～3.5 parts in soya-bean cake powder, 3.5～5.0 parts of corn flour, 2.0～2.5 parts in wheat bran, Na
2HPO
40.4～0.5 part, KH
2PO
40.03 100 parts of～0.04 parts, water are weight portion, sterilization, and the liquid seeds of inoculation above-mentioned steps, inoculum concentration is 5～7% of a culture medium weight, ventilates to stirring, temperature control ferment 37～40 hours, got protease preparation;
(3) preparation of enzymolysis small peptide
Take by weighing 45～50 parts of raw material shrimps by fresh weight, pull an oar, add the protease preparation of 45～50 parts of liquid weights then, adjust pH to 6.8～7.3,45～50 ℃ of temperature stirred enzymolysis 3.5～4.5 hours; Enzymolysis finishes, and removes residue, and filtrate concentrates, and is dried to powder.
2. the high value of ocean as claimed in claim 1 shrimp eco-utilization technology is characterized in that prepare chitin with the residue in the step (3), concrete steps are as follows:
0.9 the residue behind～1.0 weight portion shrimp enzymolysis deproteinizeds, 8～9 parts of the HCl solution of first usefulness 1M, soaked 15～16 hours at 20～22 ℃, filter, solid residue is washed till neutrality with deionized water, then in the product with 3: 40w/v～3: 45w/v adds the NaOH of 0.5M, mixture was placed 1～1.2 hour down at 88～90 ℃, and reaction finishes the back filters, and precipitation is washed till neutrality, products therefrom is chitin, i.e. chitin.
3. the high value of ocean as claimed in claim 2 shrimp eco-utilization technology, it is characterized in that, utilize chitin to prepare shitosan, concrete steps are as follows: in the chitin with 1: 2w/v～1: 2.5w/v adds the NaOH of 12M, 88～90 ℃ of reactions 2～2.5 hours, take off acetyl fully, then residue is washed till pH neutrality, freeze drying is shitosan.
4. the high-valued eco-utilization technical method of shrimp as claimed in claim 1 is characterized in that, the culture medium of described step (1) was 120 ℃ of sterilizations 30 minutes, inoculate in the rearmounted fermentation tank, under 30～32 ℃, ventilate 1: 0.5～0.6, stir 320～330 rev/mins, cultivated 15～18 hours.
5. the high-valued eco-utilization technical method of shrimp as claimed in claim 1, it is characterized in that, after the culture medium of described step (2) is inoculated in fermentation tank, stir 220～230 rev/mins, control ventilation: 0～12 hour 1: 0.5～0.6,12～20 hours 1: 0.6～0.7,20～28 hours 1: 0.8～0.9; Control cultivation temperature: 0～4 hour 30～32 ℃, per hour heat up between 5～8 hours 2 ℃, 9～12 hours, per hour lower the temperature 2 ℃, after 12 hours, keep 30～32 ℃.
6. the high-valued eco-utilization technical method of shrimp as claimed in claim 1 is characterized in that, adds soya-bean oil 0.3～0.35 weight portion in the culture medium of described step (1) and makes defoamer.
7. the high-valued eco-utilization technical method of shrimp as claimed in claim 1 is characterized in that, adds soya-bean oil 1～1.2 weight portion in the culture medium of described step (2) and makes defoamer.
8. the high-valued eco-utilization technical method of shrimp as claimed in claim 1 is characterized in that, the residue that goes of described step (3) is to remove residue through plate-frame filtering or centrifuge separation.
9. the high-valued eco-utilization technical method of shrimp as claimed in claim 1 is characterized in that the filtrate of described step (3) is concentrated into 1/10～2/10 of original volume, the spray-dried enzymolysis small peptide powder of making of concentrate.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310114638XA CN1239085C (en) | 2003-12-24 | 2003-12-24 | Sea Aceta chinensis high value ecolugical utilizing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310114638XA CN1239085C (en) | 2003-12-24 | 2003-12-24 | Sea Aceta chinensis high value ecolugical utilizing process |
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| Publication Number | Publication Date |
|---|---|
| CN1554257A true CN1554257A (en) | 2004-12-15 |
| CN1239085C CN1239085C (en) | 2006-02-01 |
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ID=34337175
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|---|---|---|---|
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321689A (en) * | 2011-08-18 | 2012-01-18 | 山东福洋生物科技有限公司 | Semicontinuous fermentation technology of gluconate |
| CN102676623A (en) * | 2012-05-23 | 2012-09-19 | 浙江大学 | Method for preparing antioxidant peptide from shrimp shell |
| CN110627922A (en) * | 2019-10-31 | 2019-12-31 | 山东花物堂生物科技有限公司 | Extraction process of chitosan in crab shells |
| CN112544874A (en) * | 2020-11-19 | 2021-03-26 | 青岛农业大学 | Nutritional noodles added with fish polypeptide powder and preparation method thereof |
| CN114921516A (en) * | 2022-05-26 | 2022-08-19 | 上海海洋大学 | Macrobrachium nipponense immunoactive peptide and preparation method and application thereof |
-
2003
- 2003-12-24 CN CNB200310114638XA patent/CN1239085C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321689A (en) * | 2011-08-18 | 2012-01-18 | 山东福洋生物科技有限公司 | Semicontinuous fermentation technology of gluconate |
| CN102676623A (en) * | 2012-05-23 | 2012-09-19 | 浙江大学 | Method for preparing antioxidant peptide from shrimp shell |
| CN102676623B (en) * | 2012-05-23 | 2014-01-08 | 浙江大学 | Method for preparing antioxidant peptide from shrimp shell |
| CN110627922A (en) * | 2019-10-31 | 2019-12-31 | 山东花物堂生物科技有限公司 | Extraction process of chitosan in crab shells |
| CN112544874A (en) * | 2020-11-19 | 2021-03-26 | 青岛农业大学 | Nutritional noodles added with fish polypeptide powder and preparation method thereof |
| CN114921516A (en) * | 2022-05-26 | 2022-08-19 | 上海海洋大学 | Macrobrachium nipponense immunoactive peptide and preparation method and application thereof |
| CN114921516B (en) * | 2022-05-26 | 2024-03-15 | 上海海洋大学 | Chinese lobster immunocompetent peptide, and preparation method and application thereof |
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|---|---|
| CN1239085C (en) | 2006-02-01 |
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