RU2374891C1 - Method of producing protein hydrolysate from zebra mussel - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: invention relates to production of protein hydrolysate from zebra mussel. The method involves blanching material for not more than three minutes with jet steam. The material together with shells is crushed and subjected to hydrolysis with an enzyme preparation taken in amount of 0.1 to 0.2 % of the mass the mixture. Hydrolysis is carried out for 360 to 480 minutes at pH of the medium ranging from 3 to 11 and temperature from 54 to 56°C. The enzyme is inactivated by heating the mass to temperature between 70 and 75°C for 10 minutes, evaporated and filtered, with separation of the hydrolysate from the residue.

EFFECT: invention provides for more complete hydrolysis of material.

2 cl, 4 ex

Description

The invention relates to methods for producing protein hydrolysates from aquatic biological resources and can be used for processing mollusks, in particular zebra mussel with the aim of obtaining food and medical products as a source of amino acids, as well as in the microbiological, veterinary and medical industries.

A known method of producing protein enzyme hydrolysates from fish raw materials, including the supply of fish products and / or their waste to the fermenter with the addition of water in a ratio of 2: 1-4: 1 and heating to a temperature of 40-50 ° C, making the enzyme preparation and carrying out enzymatic hydrolysis with subsequent filtration, degreasing, pasteurization for 15-25 minutes at a temperature of 75-85 ° C and drying on a spray dryer of the obtained hydrolyzate (see patent application No. 2006133216, A23J 1/04, A23J 3/30, A23J 3/34, 2006).

The disadvantages of this method are the high energy consumption, the duration of the process, as well as a significant consumption of water and the associated additional material and energy costs.

A known method of producing a protein hydrolyzate from mollusks, comprising heating an unbroken mollusk with stirring and adding an enzyme preparation followed by separation of the shells, hydrochloric acid hydrolysis of the soft tissue for 14-18 hours and neutralizing the resulting mass with dry alkali to pH 5.3-5.8 (cm RF patent No. 2134523, A23L 1/333, 1998).

The disadvantages of this method are the use of additional equipment, in particular an apparatus for acid hydrolysis with a special acid-resistant coating, as well as additional equipment of the fermenter with a pH meter and KSM with a resistance thermometer to change the pH and temperature. The disadvantages of this invention include the effect of hydrochloric acid directly on the clam meat, as a result of which sodium chloride accumulates in the final product.

A known method of producing protein hydrolyzate from mollusks. The method includes steam processing of raw materials to separate the meat from the leaves, grinding and acid hydrolysis for 18-24 hours of 8-12% hydrochloric acid with continuous boiling. At the end of acid hydrolysis, the mass is neutralized with a 20-25% alkali solution to a pH of 6.8-7.0 and separated from the precipitate by centrifugation or filtration. The hydrolyzate separated from the precipitate is evaporated to a solids content of 35-40% (see USSR patent No. 1157722, A23J 1/04, 1983).

The disadvantages of this method are the duration of the process, the accumulation of sodium salt in the final product, obtaining a product without pronounced medicinal properties (see USSR author's certificate No. 1157722, A23J 1/04, 1983).

Currently, the prior art does not know a method for producing a protein hydrolyzate from zebra mussel.

However, bivalve mollusks rich in a complex of acidic, alkaline and neutral proteolytic enzymes are of the greatest interest from the point of view of obtaining enzyme preparations. The nutritional value of mollusk meat is determined by the high content of vitamins A, B, C, D, etc. in them, and the high content of minerals such as iodine, iron, zinc, copper, and others, which are rare in normal human food. The latter are known to be included in the composition of a number of enzymes, hormones, play an extremely large role in oxidative, carbohydrate and protein metabolism, in the regulation of hormonal activity.

The technical task of the claimed invention is to obtain a product with a free amino acid content of more than 65% due to the provision of deep hydrolysis of the protein for the production of food and medical products with immunostimulating effect.

The problem is solved in a method for producing a protein hydrolyzate from zebra mussel (Dreissenum polimorpha Pallas), which is characterized in that the raw material is blanched for no more than three minutes with hot steam, it is crushed together with the valves and hydrolyzed with an enzyme preparation taken in an amount of 0.1-0, 2% by weight of the stuffing mixture, the process is carried out for 360-480 minutes, at a pH of 3-11 and a temperature of 54-56 ° C, then the enzyme is inactivated by heating the mass to 70-75 ° C for 10 minutes, evaporated and filtered with the separation of the hydrolyzate from the precipitate.

In addition, enzymes of plant, animal or microbial origin are used as the enzyme preparation.

The method is as follows.

As a raw material, a freshwater bivalve mollusk Dreissen (Dreissenum polimorpha Pallas), for example, taken from the soil of Lake Pleshcheeva, is taken. When studying the activity of its proteolytic enzymes, it was found that zebra meat contains dry solids - 22.21%, including protein - 14.90%; lipids - 0.90%; carbohydrates - 3.21% and minerals - 3.20%, as well as all the essential amino acids, except taurine. The activity of the complex of proteolytic enzymes of zebra mussel is several times higher than the activity of peptide hydrolases of the internal organs of fish, which allows to improve the taste and aromatic properties of food products and increase their biological value. To soften the tissues, as well as for a deeper and faster effect of the enzyme preparation, the zebra mussel is blanched with hot steam for no more than three minutes, then it is ground on a spinning top together with the flaps. After that, water is added to the resulting minced mixture in a ratio of 1: 2 and 0.1 N. alkali solution NaOH. In addition, an enzyme preparation is added in an amount of 0.1-0.2% to the weight of the minced mixture and enzymatic hydrolysis is carried out in a dry-air thermostat, where it is mixed, heated to a temperature of 54-56 ° C and maintained at a pH of 3-11 for 360 -480 min without subsequent pH-stating. After hydrolysis is complete, the enzyme is inactivated by increasing the temperature in the thermostat to 70-75 ° C for 10 minutes and the hydrolyzate is concentrated by evaporation. Then, to separate the liquid fraction (the hydrolyzate itself) from the solid sediment, the mass is filtered, while the solid sediment is sent to the production of feed products, in particular for poultry farming. In addition, enzymes of a plant (based on papain), animal (pancreatin), or microbial (flavoesin) origin are used as an enzyme preparation. The resulting protein hydrolyzate has a higher degree of protein hydrolysis due to the use of enzyme preparations with optimum action in a wide pH range from 3 to 11, as a result of which the free amino acids in the protein hydrolyzate from zebra mussel are more than 65%, total nitrogen - 0.13%, non-protein nitrogen - 0.09%, amine nitrogen - 0.03%, solids - 3.40% with an optimum pH of 6.54.

Examples of the method.

Example 1. Freshwater bivalve mollusk Dreissena is blanched with hot steam for 3 minutes, crushed together with the leaves and hydrolyzed with an enzyme preparation based on papain in an amount of 0.1% by weight of the minced mixture for 480 min, at pH 7.4 and a temperature of 55 ° C then the enzyme is inactivated by heating the mass to 70 ° C for 10 minutes, evaporated and filtered to separate the hydrolyzate from the solid precipitate. Dense sludge is sent to the production of feed products for poultry farming. The resulting enzyme hydrolyzate contains 65% free amino acids.

Example 2. It is carried out analogously to example 1 except that the enzyme preparation uses an animal preparation - pancreatin in an amount of 0.2% by weight of the minced mixture at pH 9 and a temperature of 54 ° C for 360 minutes, and the enzyme is inactivated by heating masses up to 75 ° C. The resulting enzyme hydrolyzate contains 64% free amino acids.

Example 3. It is carried out analogously to example 1, except that as an enzyme preparation, a preparation of microbial origin is used - flavoenzyme. The resulting enzyme hydrolyzate contains 66% free amino acids.

Example 4. It is carried out analogously to example 1, except that as the enzyme preparation, a preparation of microbial origin is used - a flavoenzyme in the amount of 0.1% by weight of the minced mixture at pH 11 for 420 min, and the enzyme is inactivated when the mass is heated to 75 ° FROM. The resulting enzyme hydrolyzate contains 68% free amino acids.

Claims (2)

1. A method of obtaining a protein hydrolyzate from zebra mussel (Dreissenum polimorpha Pallas), characterized in that the raw material is blanched for no more than three minutes with hot steam, crushed together with the cusps and hydrolyzed with an enzyme preparation taken in an amount of 0.1-0.2% by weight stuffing mixture, the process is carried out for 360-480 minutes at a pH of 3-11 and a temperature of 54-56 ° C, then the enzyme is inactivated by heating the mass to 70-75 ° C for 10 minutes, evaporated and filtered, with the separation of the hydrolyzate from draft. 2. The method according to claim 1, characterized in that enzymes of plant, animal or microbial origin are used as the enzyme preparation.