KR20180058875A - The extraction method for jellyfish protein - Google Patents

Abstract

The present invention relates to an extraction method of jellyfish protein. The extraction method comprises: a preparation step of washing and dehydrating jellyfish; a drying step of drying washed and dehydrated jellyfish to have a moisture content of 10% or less at a temperature of 50-80°C by using a hot air dryer; a pulverizing step of producing the dried jellyfish in a powder form having a size of 100 to 500 μm; an expansion step of adding the powder form jellyfish to distilled water whose acidity is adjusted, and heating the same at a temperature of 80 to 100°C for 1-3 hours to expand jellyfish powder particles; an enzyme reaction step of adding the enzyme to 2 wt% of the jellyery powder after the expansion step (S40) and reacting the enzyme at a temperature of 45 to 60°C for 1 to 3 hours; and a recovery step of heating the same at a temperature of 90 to 100°C for 5 to 20 minutes to activate the enzyme after the enzyme decomposition reaction of the jellyfish, and collecting a protein extract while removing and filtering a residue of the jellyfish. According to the present invention, the dehydration, drying, crushing, expansion, enzymatic decomposition, and recovery processes are performed in series of continuous processes when a protein contained in jellyfish is extracted. Thus, a protein containing collagen as a main component in jellyfish can be extracted with an excellent recovery rate. The present invention has an advantage of providing excellent economic feasibility and convenience.

Description

The extraction method for jellyfish protein < RTI ID = 0.0 >

The present invention relates to a method for extracting jellyfish proteins, and more particularly, to a method for extracting proteins from a jellyfish using a series of continuous processes comprising dehydration, drying, crushing, swelling, To a method for extracting a jellyfish protein that can be used as an extract.

Currently, in order to extract a protein from a jellyfish, various components such as a donepane, a bacon, a bacon, a casein, and starch are mixed in a jellyfish as in Korean Patent Registration No. 10-104539, and inoculated with rare actinomycetes such as microbispora Cultured and fermented. After sterilization and drying, the brown rice was further mixed, and the fermentation, sterilization and mixing steps were repeated three times to extract the useful components from the jellyfish.

In addition, as described in Korean Patent Registration No. 10-1536215, after the hydrolysis of jellyfish is performed by adding Ntase, further tartaric acid is further mixed to recover the collagen from the jellyfish while being filtered through calcium carbonate while performing the second hydrolysis .

However, in order to extract useful components such as collagen from jellyfish using the above-mentioned enzymes, fermentation, sterilization, drying, and the like have been carried out more than once, and equipment for performing each process has become larger and more complex, Resulting in increased costs and difficult maintenance.

In addition, it takes a lot of time to collect the collagen in the jellyfish using the above-described method, and there is a problem that the recovery efficiency of the collagen as well as the working efficiency is poor compared to the time and cost of the injection.

The present invention relates to a process for recovering proteins contained in jellyfish by a simple continuous process so as to improve the recovery rate, to provide excellent economic efficiency and convenience, and to provide users with health benefits and beneficial effects on skin beauty It has its purpose.

In order to achieve the above-mentioned object, the present invention provides a method for cleaning and dehydrating jellyfish, comprising the steps of washing and dehydrating jellyfish using a hot-air drier, drying at a temperature of 50 to 80 캜 A step of pulverizing the dried jellyfish in the form of powder having a size of 100 to 500 mu m; and a step of adding jellyfish in powder form to distilled water adjusted in acidity and heating at 80 to 100 DEG C for 1 to 3 hours, An enzyme reaction step of adding 2% by weight of the enzyme to the weight of the jellyfish powder and allowing the enzyme to react at a temperature of 45 to 60 ° C for 1 to 3 hours after the expansion step; , Heating at 90 to 100 ° C for 5 to 20 minutes to inactivate the enzyme, and removing the residue of the jellyfish, and recovering the protein extract while filtering.

The present invention enables extraction of proteins contained in jellyfish by a series of continuous processes such as dehydration, drying, crushing, swelling, enzymatic degradation, and recovery, thereby extracting proteins having collagen as a main component from jellyfish with excellent recovery Therefore, there is an advantage that it is possible to provide excellent economical efficiency and convenience.

In addition, a protein component containing collagen as a major component from the jellyfish is recovered by a simple process so that it can be conveniently used and consumed by the users, thereby providing an advantageous effect to skin beauty and health promotion of users.

1 is a flow chart showing a method for extracting jellyfish protein according to the present invention.
FIG. 2 is a graph comparing the extraction amounts of jellyfish proteins according to the concentration of the enzyme.
FIG. 3 is a graph comparing the extraction amount of jellyfish protein with the reaction time of the alkaline enzyme. FIG.

In order to achieve the above object, a method for extracting jellyfish protein according to the present invention will be described as follows.

≪ Example 1 >

First, in order to recover the protein contained in the jellyfish, water and salt contained in the jellyfish are removed. (S10)

To explain this in detail, generally, jellyfish contains water in an amount exceeding 99%, which is difficult to store and corruption easily occurs.

Therefore, when the general drying method for drying jellyfish is applied to the jellyfish in order to solve the above-mentioned problem, since the moisture content of 99% or more causes a considerable drying time and cost, Jellyfish must be squeezed and dewatered to remove a significant amount of water.

In other words, it refers to squeezing the water contained in the jellyfish using a crimping dehydrator, which is a compression type dehydration method, to remove moisture from the jellyfish.

In particular, since the compression-type dewatering method is the most efficient method for easily and quickly removing a large amount of water from a material having a high water content, it is impossible to completely remove moisture, thereby greatly reducing the time and cost of the subsequent drying process, This is the most suitable method for dehydration of jellyfish having a content of 99% or more.

It is also clear that the jellyfish is washed in order to remove the salt contained in the jellyfish before the water is removed from the jellyfish using the above-described crimping dehydrator.

≪ Example 2 >

On the other hand, after the jellyfish is washed and dehydrated, the jellyfish is dried so that the water contained in the jellyfish is within 10%. (S20)

As described above, even if the jellyfish is washed and water is squeezed as described above, some moisture remains in the jellyfish. If the water content of the jellyfish is 10% or more, it is difficult to store the jellyfish and the decay easily occurs. .

Therefore, in order to ensure long-term preservation as a raw material for smooth recovery of protein from jellyfish, it is necessary to dry the jellies so that the moisture contained in jellyfish is within 10%.

Here, when the jellyfish is dried, the jellyfish may be dried using the freeze-drying method. However, the freeze-drying method is a drying method in which the equipment and the operation cost are most generated, In order to reduce the cost, it is preferable to dry the jellyfish at a temperature of about 50 to 80 DEG C in order to dry the jellyfish by the hot air drying method.

That is, it is dried by a hot air drying method at a temperature of 50 to 80 ° C until the water content in the jellyfish becomes 10% or less.

Here, the jellyfish may be dried at a temperature of 50 to 80 ° C, but it is most preferable to dry the jellyfish at a temperature of 60 to 70 ° C.

≪ Example 3 >

On the other hand, after drying the jellyfish as described above, the jellyfish is crushed in powder form for smooth recovery of proteins contained in the jellyfish. (S30)

This is to break down the jellyfish in powder form in order to widen the surface area of the jellyfish so that the reaction with the jellyfish and the enzyme can be more smoothly performed while extracting the protein through the reaction of the jellyfish with the enzyme to be described later.

Here, when jellyfish are crushed in powder form, they can be crushed to various sizes according to the purpose or convenience of the user, but it is preferable to crush jellyfish to a size of 100 to 500 μm for the best efficiency.

<Example 4>

Meanwhile, after the jellyfish is crushed in the form of powder as described above, the jellyfish in the form of powder is added to distilled water (water) adjusted in acidity, and the jellyfish powder particles are expanded while heating. (S40)

This is because when the jellyfish is crushed in powder form and reacted with the enzyme immediately, the jellyfish components are firmly bound to each other and the reaction with the enzyme does not easily occur. Therefore, in order to easily decompose and extract the jellyfish protein, And heated to collapse the hydrogen bonds between the jellyfish components, thereby expanding the jellyfish powder particles.

In addition, since the energy of water molecules is low at a low temperature, it is impossible to disrupt the hydrogen bonding between the components of jellyfish, so that it is heated at a temperature of 80 to 100 ° C.

The distilled water used for the extraction of jellyfish is a matter of course that the pH is adjusted according to the enzyme used for proteolysis of jellyfish. In the present invention, since an alkaline is used to recover the protein of jellyfish, Distilled water adjusted to pH 8.0 is used for easy reaction of enzyme.

In order to efficiently recover the protein contained in the jellyfish, the jellyfish is preferably added in an amount of 1 to 10% by weight based on the weight of the distilled water.

For example, when using about 10 ~ 90kg of jellyfish, distilled water is about 900 ~ 1,000kg.

As described above, the reason why the ratio of jellyfish and distilled water is mixed as described above is that when the ratio of jellyfish is high, sufficient enzyme decomposition reaction does not occur in the protein enzyme decomposition of jellyfish, so that the protein can not be extracted completely, , And when the ratio of jellyfish is low, the amount of the protein extracted from the jellyfish is reduced, and it is not properly extracted.

That is, a jellyfish in the form of a powder is put into water of 80 to 100 ° C adjusted to a pH of 1 to 10% by weight with respect to the weight of water to make a jellyfish suspension, and then water is infiltrated into the jellyfish powder particles by heating for 1 to 3 hours Thereby expanding the powder particles.

&Lt; Example 5 >

On the other hand, after the particles of the powdery jellyfish are expanded, an enzyme is added to cause an enzymatic degradation reaction (S50)

Here, in order to recover (extract) proteins contained in jellyfish, proteins can be recovered using proteolytic enzymes and lipolytic enzymes. Proteolytic enzymes are used for decomposing and recovering proteins from jellyfish, and lipolytic enzymes Was used to decompose the cell membrane of jellyfish and increase the protein extraction yield.

As shown in the following Table 1, in order to recover the proteins contained in the jellyfish, a control (no enzyme added), a protease enzyme protamex, an alcalase (alkarase), flavourzyme (flavozyme) (Lipase + protease), lipex + protease (lipase + protease), lipase + protease (lipase + protease), lipase + protease The results of extraction of jellyfish protein were obtained through enzyme reaction of lipex + flavorzyme (lipex + flavosome) and lipex + neutrase (lipase + Nutrage).

Control group Protease Lipolytic enzyme Protease + lipase enzyme No additives ProTamex Al-Karadze Flavobaim Nutraceuticals Ripex Ripex + Alcalase Ripex + ProTamex Ripex + Flavor Ripex + Nutraceutical Absorbance 0.033 0.225 0.870 0.114 0.487 0.084 0.684 0.188 0.106 0.504

In other words, it is possible to decompose and extract proteins by using various kinds of enzymes in jellyfish, and it is possible to recover (extract) the protein having the greatest enzymatic reaction using various kinds of enzymes.

Therefore, it is most preferable that the protein is recovered by using an alkalase when extracting the protein according to the enzyme reaction of the jellyfish.

In addition, in the enzyme reaction using jellyfish and alkaline, the alkalase enzyme is about 1 to 3 wt% relative to the weight of jellyfish.

That is, when 1 kg of powdery jellyfish is used, about 0.01 ~ 0.03 kg of enzyme is used.

Herein, the reason why the jellyfish and the alkaline enzyme are mixed at the above ratio is that the proteins contained in the jellyfish can be recovered most efficiently as shown in FIG.

In the examples of the present invention, it is exemplified that the alkaline enzyme is added 0%, 1%, 2%, 3% and 4% by weight of jellyfish.

That is, as shown in FIG. 2, when the concentration of the alkaline enzyme is 1 to 3 wt% based on the weight of the jellyfish, the protein can be efficiently recovered from the jellyfish. Most preferably, the concentration of the alkaline enzyme is 2 wt% %.

Meanwhile, an enzymatic degradation reaction is performed in which the alcalase enzyme is added to the jellyfish suspension which has undergone the expansion process as described above in an amount of 2% by weight based on the weight of the jellyfish powder, and then the reaction is performed at a temperature of 45 to 60 ° C for 1 to 3 hours.

Here, when the jellyfish is reacted with the alkaline enzyme, it is most preferable to conduct the reaction at a temperature of about 50 캜.

As shown in FIG. 3, the results obtained by performing the alkaline enzyme reaction of the jellyfish for 0, 1, 2, 3, and 4 hours, respectively, while the alkaline enzyme concentration was adjusted to 2% were expressed as protein recovery rates.

That is, when the mixture of the jellyfish and the alkaline enzyme was reacted for about 2 hours, the protein was extracted most efficiently from the jellyfish.

Therefore, the reaction of jellyfish with respect to the alkaline enzyme is most efficiently performed when the concentration of the enzyme is 2% by weight and the temperature is about 2 hours at about 50 캜.

&Lt; Example 6 >

Meanwhile, after the reaction of the jellyfish with the alkaline enzyme, the temperature of the resulting reaction solution is raised from 50 to 90 DEG C to 100 DEG C and heated for 5 to 20 minutes to inactivate the alkaline protease, And further extracted (S60)

That is, after performing the enzymatic digestion reaction of jellyfish with an enzyme at a temperature of 50 캜, the reaction solution is heated to a temperature of about 90 to 100 캜 to inactivate the enzyme (phenomenon that the activated state is lost) Obtain the protein extract from which the jellyfish residue (residue) has been removed.

Here, when inactivating the alkaline enzyme, it is preferable that the inactivating is performed most efficiently by heating at a temperature of 100 DEG C for about 10 minutes.

On the other hand, by freeze-drying the recovered jellyfish protein extract by the above-described method, it can be used as a raw material for various types (liquid, solid) products requiring collagen which is a main component of jellyfish protein.

As described above, the extraction method of a new jellyfish protein consisting of a series of continuous processes of drying, crushing, expanding and enzymatic reaction processes of jellyfish uses a proteinase, an alkaline protease, Therefore, it is possible to provide excellent economical efficiency and convenience by reducing time and cost for extracting protein from jellyfish.

In addition, when the protein is recovered from the jellyfish, the jellyfish in the form of powder is heated in water to expand the particles first, and then the protein is cut out from the jellyfish tissue by enzyme treatment and easily eluted into the aqueous solution. The extraction efficiency can be maximized while being easily recovered.

Although the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have knowledge of.

Claims (4)

A preparation step (S10) of washing and dehydrating the jellyfish;
Drying (S20) drying the dehydrated jellyfish at a temperature of 50 to 80 캜 using a hot-air drier to a moisture content of 10% or less;
A pulverizing step (S30) of preparing dried jellyfish in the form of powder having a size of 100 to 500 mu m;
An expansion step (S40) of adding jellyfish in powder form to distilled water adjusted in acidity and heating the jellyfish powder particles at a temperature of 80 to 100 DEG C for 1 to 3 hours;
An enzyme reaction step (S50) of adding 2% by weight of the enzyme to the weight of jellyfish powder after the expansion step (S40) and allowing the enzyme to react at a temperature of 45 to 60 ° C for 1 to 3 hours;
A step (S60) of recovering the protein extract while filtering off the residue of jellyfish and deactivating the enzyme by heating at 90 to 100 ° C. for 5 to 20 minutes after the enzyme decomposition reaction of jellyfish;
Wherein the method comprises the steps of:
The method of claim 1, wherein the jellyfish is dehydrated in a compressed form in the preparation step (S10).
The method of extracting jellyfish protein according to claim 1, wherein the jellyfish powder is mixed in an amount of 1 to 10% by weight based on the weight of distilled water in the expansion step (S40).
The method of extracting jellyfish protein according to claim 1, wherein the enzyme used in the enzyme reaction step (S50) is an alcalase.

Images