Classifications

• • 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
• • 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
• • 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• • 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
  • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/20—Fish extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/18—Peptides; Protein hydrolysates
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
  • C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
  • C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
  • C07K14/461—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from fish
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the invention relates to a fish protein oligopeptide, in particular to a low sensitization and low odor fish protein oligopeptide and an industrial preparation method and application thereof.
• the fish protein rich in fish is a highly nutritious protein, which contains a large amount of nutrients necessary for the human body, and contributes to the reduction of blood lipids and cholesterol content, especially containing a large amount of DHA, which can promote brain development.
• Nutrients that are indispensable for the growth of the nervous system therefore, more and more people choose to process fish products.
• the odor of the fish product itself has a great influence on the taste of the processed product.
• the molecular weight of the protein contained in the fish meat is too large, which is not conducive to the absorption of the human body. In some existing treatment technologies, it is usually used too much. Extreme pH and temperature environments hydrolyze macromolecular proteins, but adversely affect the properties of the protein.
• fish allergy is considered to be one of the most common food allergies because fish protein contains a large amount of allergens, such as small albumin, which is confirmed by IgE antibodies. People have an allergic reaction. Heating and chemical treatment are common desensitization treatment methods, but it is impossible to remove all sensitizers of fish protein by denaturation of proteins by heating. Chemical treatment mainly uses chemical agents to reduce the activity of trypsin inhibitors. Avoid food safety problems such as chemical residues.
• the publication No. CN102008004A discloses a method for preparing fish protein powder rich in fish skin protein.
• the process mainly uses a neutral protease and bromelain to carry out two-step enzymatic hydrolysis of the fish skin raw material, although the enzymatic hydrolysis of the raw material is carried out.
• the average molecular weight of the final product is below 6000 Da, but the allergens are not treated and detected, so it is impossible to determine whether the process can reduce the sensitizing activity, and the operation steps are too complicated.
• Li Yang et al. used 2940 U/g papain in a phosphate buffer solution with a pH of 8.00 to hydrolyze the salmon fish protein at 40 ° C for 4 h, and the antigenicity of the final salmon protein was reduced by 58.33%, but not Antigen research on Xiaoqing protein, and it is also very likely to expose some linear epitopes hidden inside or in the hydrophobic region of the protein to make the enzymatic product new. Allergic concerns.
• the invention provides a low-sensitization and low-smell fish protein oligopeptide and an industrial preparation method and application thereof, which are used for solving the problem that the fish protein sensitization, the product taste is not good and the protein molecular weight is too large in the prior art. Conducive to absorption and other technical defects.
• the industrial preparation method of the low sensitization and low odor fish protein oligopeptide provided by the invention comprises the following steps:
• step 3 the denatured protein solution is washed with water and then subjected to the centrifugation, and the water washing comprises:
• the invention does not limit the fish species to be used, and may be a deep-sea fish or a fresh-water fish, and the fish waste refers to a substance remaining after removing the fish meat, such as fish skin or fish scale; after washing the fish meat material In order to make the subsequent heat denaturation effect better, the washed fish meat and/or fish waste can be crushed to 15-20 mesh.
• the mass-to-volume ratio of the fish meat and/or fish scrap to water in the step 1) is 1: (1 to 5), that is, 1 kg of fish and/or fish waste is mixed with 1 to 5 L of water. A mixture was prepared.
• the mixed liquid is prepared, when the water is added too little, the fluidity of the mixed liquid is poor, which tends to cause a decrease in the enzymatic hydrolysis efficiency; and when the water is too much, the reaction volume is too large, which may affect the subsequent treatment (for example, concentration, etc.), and the cost is also increased accordingly.
• water may be pure water, distilled water, deionized water or the like, and deionized water is used in the present invention.
• the mass to volume ratio of the precipitate to the water in the step 3) is 1: (1 to 5).
• the thermal denaturation comprises: heating the mixture to 75-95 ° C, and maintaining the heat Stirring is continued for 10 to 60 minutes.
• the heat denaturation treatment can destroy the spatial structure of the fish protein, thereby reducing the sensitization of the fish protein, and at the same time solving the problem of poor fluidity of the mixed solution and viscous solution, which is beneficial to the subsequent enzymatic hydrolysis.
• the denatured protein solution is centrifuged, and the precipitate obtained by centrifugation is ground with water to prepare a slurry.
• the rotation speed of the centrifuge is controlled to be 2000-8000 r/min, and the centrifugation time is 10 to 60 min. Since the precipitate obtained after centrifugation is a solid substance having a large volume, in order to thoroughly carry out the subsequent enzymatic hydrolysis process, further, Water is added to the precipitate, and the pulp is crushed to obtain a slurry.
• the mass-to-volume ratio of the precipitate to water is controlled to be 1:1 to 5, and the slurry is crushed until the precipitate is 20 to 30 mesh.
• step 3 the denatured protein solution is washed with water and then subjected to the centrifugation, the water washing comprising: After the denatured protein solution is centrifuged, water is added to the precipitate obtained by centrifugation for washing.
• the mass to volume ratio of the precipitate to the water is 1: (1 to 5), wherein the centrifuge speed is controlled to 2000 to 8000 r/min, and the centrifuge is centrifuged.
• the time is 10 to 60 minutes, and the water washing step can be repeated 2 to 3 times.
• the inventors have done a great deal on how to completely eliminate the sensitization of fish protein by enzymatic method without losing the nutrient content of fish, while eliminating all the astringency of the fish product itself and inhibiting the production of bitter substances in the enzymatic hydrolysate.
• Research As a result, it was found that most proteases could not completely eliminate the sensitization of fish protein and/or inhibit the production of bitter substances in the enzymatic product.
• the treatment of fish protein with neutral protease can eliminate the sensitization of fish protein to a certain extent, but the desensitization effect is general.
• the use of trypsin to treat fish protein eliminates the sensitization of fish protein.
• the detected sensitized small albumin content has a certain increase.
• the inventors unexpectedly discovered during the research that only by using neutral protease, papain, and alkaline protease for enzymatic hydrolysis, the sensitization of fish protein can be completely eliminated while inhibiting the bitter and astringent substances in the enzymatic hydrolysate. produce.
• the amount of the neutral protease is 10 to 100 U/g
• the amount of the papain is 10 to 100 U/g
• the amount of the alkaline protease is 10 to 100 U/ g.
• the ratio between the neutral protease, papain and alkaline protease is 1: (1 to 3): (1 to 3).
• the pH can be adjusted to 6-9 using a sodium hydroxide aqueous solution having a mass concentration of 10 to 20%, the enzymatic hydrolysis is carried out at a temperature of 30 ° C to 60 ° C, and the enzymatic hydrolysis time is controlled.
• too short enzymatic hydrolysis time ( ⁇ 1h) is not conducive to protein degradation, and too long (> 3h) may lead to the production of bitter and astringent substances.
• the combination of neutral protease, papain and alkaline protease helps to control enzymatic hydrolysis while fully degrading fish protein to eliminate its sensitization
• the bitter taste of the product can be further accepted by consumers.
• the above enzymatic hydrolysis can reduce the main allergen albumin of fish protein by more than 99%, and at the same time, moderately hydrolyze fish protein to form a peptide with a smaller molecular weight (for example, a peptide having a molecular weight of less than 1000 Da), thereby facilitating the improvement of fish protein.
• the rate of absorption of the human body is not conducive to protein degradation, and too long (> 3h) may lead to the production of bitter and astringent substances.
• the combination of neutral protease, papain and alkaline protease helps to control
• the amount of each enzyme is based on the weight of the fish and/or fish waste, that is, when 1 g of fish meat and/or fish waste is used, a neutral protease of 10 to 100 U is used. Further, the inactivation of the enzyme is carried out at a temperature of 110 to 120 ° C, and the time for controlling the inactivation of the enzyme is 8 to 12 seconds.
• the rotation speed of the centrifugation in the step 5) can be controlled to be 2000 to 8000 r/min, and the centrifugation can be performed by a conventional apparatus such as a tube centrifuge or the like.
• the membrane filtration can be carried out by using a membrane having a pore diameter of 1 to 100 nm, and the pore diameter can be further 1 to 50 nm (for example, ultrafiltration); when membrane filtration, the absolute pressure of membrane filtration can be controlled to 0.2 to 0.4 MPa, and the temperature is 30 to 80 ° C.
• Membrane filtration of the centrifugation supernatant of the enzymatic hydrolysate further removes components having a large molecular weight, thereby maximally removing the macromolecular sensitizing protein component in the enzymatic hydrolysate.
• the filtrate after filtration of the membrane, the filtrate can be decolored and concentrated. Specifically, it can be decolorized by a conventional decolorizing agent, for example, the decolorizing agent can be activated carbon powder, the mass ratio of the decolorizing agent to the filtrate can be (5-10):100, and the decoloring temperature can be controlled at 70-90 ° C, for example. At 80 ° C, the decolorization time can be 20 to 40 minutes, and the decolorization can be carried out under stirring. After decolorization, the decolorizing agent can be removed by conventional means such as filtration, such as plate and frame filtration.
• the decolorizing agent can be activated carbon powder
• the mass ratio of the decolorizing agent to the filtrate can be (5-10):100
• the decoloring temperature can be controlled at 70-90 ° C, for example.
• the decolorization time can be 20 to 40 minutes, and the decolorization can be carried out under stirring.
• the decolorizing agent can be removed by conventional means such as filtration, such
• the filtrate from which the decolorizing agent is removed may be evaporated to concentrate the filtrate, for example, a double effect falling film evaporator may be used for evaporation concentration, and the vapor pressure during evaporation may be controlled to be 0.1 ⁇ 0.02 MPa, and the evaporation temperature is 40 to 80° C.
• concentration the volume of the concentrate can be reduced to 1/3 to 1/2 of the original volume.
• sterilization and drying can be carried out to prepare a low-sensitization and low-odor fish protein oligopeptide powder, and drying can be, for example, spray drying.
• the present invention also provides a hypoallergenic low-smell fish protein oligopeptide prepared according to any one of the above methods, wherein the low-sensitivity low-smell fish protein oligopeptide has a small content of small albumin ⁇ 200mg/kg.
• the content of the small albumin in the hypoallergenic low-smell fish protein oligopeptide can be reduced by more than 99% compared with the fish protein.
• the low-sensitivity low-smell fish protein oligopeptide has a molecular weight of less than 5000 Da and a mass content of >85%, and a peptide having a molecular weight of less than 1000 Da has a mass content of >60%. Further, the peptide having a molecular weight of less than 5000 Da in the hypoallergenic low-smell fish protein oligopeptide has a mass content of >95%, and the peptide having a molecular weight of less than 1000 Da has a mass content of >85%.
• the invention also provides the use of the above-mentioned hypoallergenic low-odor fish protein oligopeptide in food or medicine, the food includes but not limited to infant food, sports function food and health care, wherein the infant food can include infant milk powder and baby Children's rice noodles, etc.
• the method of the invention utilizes three specific proteases for enzymatic hydrolysis after pre-denaturation of fish protein, which not only overcomes the sensitization caused by various allergens, but also avoids new sensitization of enzymatic products.
• the content of small albumin in fish protein is reduced by more than 99%; in addition, the method effectively removes the astringency of the fish product itself, and the fish meat material is processed into a mass content of molecular weight of less than 1000 Da by more than 90% by physical process.
• the oligopeptide ensures the absorption and utilization rate of the human body, has simple process and saves cost, and is suitable for large-scale production, and the prepared low-sensitization and low-odor fish protein oligopeptide is widely used.
• proteases of the examples of the present invention were purchased from Novozymes Biotech Co., Ltd., respectively.
• the commercially available squid was descaled and boned to the internal organs, and after washing, it was broken to 18 mesh to obtain 5 kg of fish meat foam. 15 L of deionized water was added to the above fish flakes to prepare a mixture.
• the mixture was warmed to 80 ° C, kept warm and stirred for 40 min, and then a denatured protein solution was prepared.
• the above denatured protein solution was centrifuged, the centrifuge speed was controlled to 5000 r/min, and the centrifugation time was 30 min. After the end of the centrifugation, the upper layer liquid was discarded to obtain 4.9 kg of the lower layer solid.
• the pH of the slurry was adjusted to 7 with a 20% aqueous solution of sodium hydroxide, and neutral protease, papain and alkaline protease were added to the slurry, wherein the amount of neutral protease, papain and alkaline protease was About 50 U/g of fish meat was subjected to enzymatic hydrolysis at a temperature of about 50 ° C for about 2 hours, and then heated to 110 ° C for 10 seconds to obtain an enzymatic hydrolyzate.
• the enzymatic hydrolysate was centrifuged at a speed of 6000 r/min, and the supernatant was collected for use;
• the ultrafiltration membrane with a pore diameter of about 50 nm is used for ultrafiltration of the supernatant, and the absolute pressure of the ultrafiltration is controlled to be about 0.3 MPa, and the temperature is about 50 ° C to obtain an ultrafiltrate.
• the activated carbon powder is added to the ultrafiltrate, and the mass ratio of the activated carbon powder to the ultrafiltrate is 10:100, and the mixture is stirred at a temperature of about 80 ° C for about 30 minutes for decolorization, and after decolorization, the plate frame is filtered to remove the activated carbon powder.
• Decolorizing solution
• the decolorizing liquid is subjected to evaporation concentration, the vapor pressure is controlled to be about 0.1 MPa, the evaporation temperature is about 60 ° C, and the decolorizing liquid is concentrated to 1/2 of the original volume, and the concentrated liquid is sterilized and spray dried to obtain low sensitization.
• Low astringent fish protein oligopeptide Low astringent fish protein oligopeptide.
• the sensitizers of the low-sensitization and low-smell fish protein oligopeptides were detected by Bio-check's Fish-Check ELISA Kit, and the untreated fish and meat mixture was used as a control. The results are shown in Table 1. .
• the low-sensitization and low-smell fish protein oligopeptide prepared above is dissolved in water to prepare a low-sensitization low-smell fish protein oligopeptide solution having a mass content of 10%; a tissue evaluation group of 20 people (half each) The bitterness and astringency of the low-sensitization and low-odor fish protein oligopeptide solution were evaluated.
• bitterness is as follows: 1 mL of low-sensitization and low-smell fish protein oligopeptide solution is taken, and the dilution is diluted to just taste bitterness, and the dilution factor is taken as the bitterness value, and the average bitterness value of 20 people is calculated. table 3.
• the evaluation method of astringency is as follows: the evaluation method is: 0-no astringency; 1- slightly astringent; 2-flavor Weak; 3- odor; 4- odor; 5- ⁇ ;; 6 ⁇ ⁇ ;; 6 ⁇ ⁇ ⁇ ; ; ; ; 7 7 7 7 7 7 7 7 7 7 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20
• the commercially available salmon fish skin scraps were collected, washed, and crushed to 20 mesh to obtain 5 kg of fish meat foam. 10 L of deionized water was added to the above fish flakes to prepare a mixture.
• the mixture was warmed to 75 ° C, kept warm and stirred for 60 min, and then a denatured protein solution was prepared.
• the above denatured protein solution was centrifuged, the centrifuge speed was controlled to 3500 r/min, and the centrifugation time was 45 min. After centrifugation, the upper layer liquid was discarded to obtain 4.7 kg of the lower layer solid.
• the pH of the slurry was adjusted to 7.5 with a 15% aqueous solution of sodium hydroxide, and neutral protease, papain and alkaline protease were added to the slurry, wherein the amount of neutral protease, papain and alkaline protease was The 70 U/g fish waste was left and right, and the enzyme was hydrolyzed at a temperature of about 30 ° C for about 5 hours, and then heated to 110 ° C for 10 seconds to obtain an enzymatic hydrolyzate.
• the enzymatic hydrolysate was centrifuged at 8000 r/min, and the supernatant was collected for use;
• the ultrafiltration membrane with a pore diameter of about 20 nm is used for ultrafiltration of the supernatant, and the absolute pressure of the ultrafiltration is controlled to be about 0.4 MPa, and the temperature is about 80 ° C to obtain an ultrafiltrate.
• the activated carbon powder is added to the ultrafiltrate, and the mass ratio of the activated carbon powder to the ultrafiltrate is 5:100, and the mixture is stirred for 30 minutes at a temperature of about 80 ° C for decolorization. After decolorization, the plate frame is filtered to remove the activated carbon powder.
• Decolorizing solution
• the marketed squid was descaled and boned, and the fish and internal organs were taken. After washing, it was broken to 20 mesh to obtain 5 kg of fish meat and internal organs. 20 L of deionized water was added to the above fish meat and fish gut to prepare a mixture.
• the mixture was warmed to 90 ° C, kept warm and stirred for 20 min, and then a denatured protein solution was prepared.
• the above denatured protein solution was centrifuged, the centrifuge speed was controlled to 4500 r/min, and the centrifugation time was 35 min. After centrifugation, the upper layer liquid was discarded to obtain 4.6 kg of the lower layer solid.
• the pH of the slurry was adjusted to 8.5 with a 10% aqueous sodium hydroxide solution, and neutral protease, papain and alkaline protease were added to the slurry, wherein the amount of neutral protease, papain and alkaline protease was 20 U/g of fish meat and fish waste were left and right, and the enzyme was hydrolyzed at about 50 ° C for about 3.5 hours, and then heated to 110 ° C for 10 seconds to obtain an enzyme solution.
• the second enzymatic hydrolysate was centrifuged at a speed of 7500 r/min, and the supernatant was collected for use;
• the supernatant of the centrifuged membrane was subjected to membrane filtration using a membrane having a pore size of about 50 nm, and the absolute pressure of the membrane filtration was controlled to be about 0.2 MPa, and the temperature was about 30 ° C to obtain a filtrate.
• the activated carbon powder is added to the filtrate, and the mass ratio of the activated carbon powder to the ultrafiltrate is 8:100, and the mixture is stirred at a temperature of about 80 ° C for about 30 minutes for decolorization. After decolorization, the plate is filtered to remove the activated carbon powder to obtain a decolorizing solution. ;
• the decolorizing liquid is subjected to evaporation concentration, the vapor pressure is controlled to be about 0.1 MPa, the evaporation temperature is about 60 ° C, and the decolorizing liquid is concentrated to 1/3 of the original volume, and the concentrated liquid is sterilized and spray-dried to obtain low sensitization.
• Low-smell fish protein oligopeptide; the quality test results, molecular weight distribution and taste evaluation results of the low-sensitized fish low-odor protein oligopeptide are shown in Tables 1 to 3, respectively.
• Example 1 The slurry prepared in Example 1 was adjusted to a pH of about 7, and a neutral protease was added to the slurry according to the amount of 150 U/g of fish meat, and the enzyme was hydrolyzed at a temperature of about 40 ° C for about 2 hours.
• the method of Example 1 was carried out by centrifugation (without membrane filtration decolorization treatment), concentration, and sterilization to obtain a low-sensitization and low-odor fish protein oligopeptide.
• the quality test results are shown in Table 1 and Table 3.
• Example 1 The slurry prepared in Example 1 was adjusted to a pH of about 8, and trypsin was added to the slurry according to the dosage of 200 U/g of fish meat, and the enzyme was hydrolyzed at a temperature of about 40 ° C for about 2 hours, and then the enzymatic hydrolyzate was as follows. 1 Method Centrifugal (without membrane filtration decolorization treatment), concentration, sterilization, to produce low sensitization fish low astringency protein oligopeptide, the quality test results are shown in Table 1 and Table 3.
• Example 1 The slurry prepared in Example 1 was adjusted to a pH of about 7, and a neutral protease of 0.2% by weight of the fish raw material was added at 55 ° C, and the solution was hydrolyzed for 0.5 h; the temperature was lowered to 45 ° C, and the weight of the fish raw material was 0.1. % bromelain, after enzymatic hydrolysis for 0.5 h, the enzymatic hydrolysate was centrifuged, decolorized, concentrated, and sterilized according to the method of Example 1, to obtain a low-sensitization and low-odor fish protein oligopeptide, and the quality test results are shown in the table. 1 and Table 3.
• Comparative Example 1 3.24*10 4 mg/kg Comparative Example 2 1.52*10 5 mg/kg Comparative Example 3 3.65*10 4 mg/kg
• the low-sensitization and low-odor fish protein oligopeptide prepared by the invention can reduce the quality of the main sensitizing protein small albumin by more than 99%, and the effect is remarkable. It is indicated that the method of the invention can completely eliminate the sensitization of fish protein, and the desensitization effect is good.
• proteases or combinations thereof can reduce or eliminate the sensitization of fish protein when the fish protein is treated, but only adopt a specific composition of protease and adopt a specific process (for example, pH environment, temperature, etc. of enzymatic hydrolysis) ) can more completely eliminate the sensitization of fish protein.
• Example 1 Example 2
• Example 3 More than 5000 0.09 0.15 1.78 3000-5000 0.04 0.29 0.71 1000-3000 3.78 3.69 8.23 500-1000 16.59 14.21 21.82 140-500 73.57 64.70 60.49 Below 140 5.82 16.79 6.83 Proportion of 1000 or less 95.98 95.70 89.14 Proportion of less than 5,000 99.80 99.67 98.07
• the low sensitization and low odor fish protein oligopeptide prepared by the invention has a mass content of less than 5000 Da and a mass content of >85%, and a peptide having a molecular weight of less than 1000 Da has a mass content of >60%. Therefore, the low-sensitization and low-odor fish protein oligopeptide of the present invention has good absorption effect and can utilize a high protein content.
• the low sensitization and low-smell fish protein oligopeptide prepared by the invention has less bitterness and astringency and good taste, indicating that the method of the invention can effectively inhibit the production of bitter substances in the enzymatic hydrolysate, and greatly removes the fish protein.
• the composition of the taste substance; the use of protease to treat fish protein can not effectively avoid the release of bitter and astringent ingredients in fish protein and the removal of astringent substances, the specific composition of the protease and the use of specific processes (such as pre-denaturation, membrane filtration) Only in a more thorough way can remove the astringency and bitterness and ensure the taste of the product.

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• 2015
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