WO2020224058A1 - 一种酶法制备牡蛎肽的工业化生产方法 - Google Patents

一种酶法制备牡蛎肽的工业化生产方法 Download PDF

Info

Publication number
WO2020224058A1
WO2020224058A1 PCT/CN2019/097387 CN2019097387W WO2020224058A1 WO 2020224058 A1 WO2020224058 A1 WO 2020224058A1 CN 2019097387 W CN2019097387 W CN 2019097387W WO 2020224058 A1 WO2020224058 A1 WO 2020224058A1
Authority
WO
WIPO (PCT)
Prior art keywords
oyster
hydrolysate
enzymatic
production method
peptides
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2019/097387
Other languages
English (en)
French (fr)
Inventor
于雁飞
张娟娟
周建强
王桂萍
刘超
李亚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yantai Jiahui Marine Biological Technology Co Ltd
Original Assignee
Yantai Jiahui Marine Biological Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yantai Jiahui Marine Biological Technology Co Ltd filed Critical Yantai Jiahui Marine Biological Technology Co Ltd
Publication of WO2020224058A1 publication Critical patent/WO2020224058A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

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
    • 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
    • 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 an industrial production method for preparing oyster peptides by an enzymatic method, and relates to the technical field of oyster peptide preparation.
  • Oysters are one of the four largest cultured shellfish in my country, with abundant resources. Oyster meat is rich in high-quality protein, glycogen, taurine, zinc and selenium and other trace elements. It is called "sea milk”, and it is also one of the first batch of health-care and curative foods listed as the same food and medicine in my country.
  • the oyster peptide powder on the market has undergone the Maillard reaction of the raw materials due to the high temperature and high pressure cooking and other processing methods in the preparation process, so that it loses the unique flavor and color of oyster meat, and the product quality is mixed.
  • the oyster peptide powder on the market may be turbid and poor in taste due to the enzymatic hydrolysis or incomplete separation and purification of biological enzymes during the preparation process.
  • the present invention uses fresh oyster meat as the raw material, and prepares an oyster peptide with pure flavor and outstanding taste through processing techniques such as optimization of enzymatic hydrolysis conditions, deodorization and decolorization, and separation and purification technology. Its molecular weight is small and easy to absorb, and it truly achieves high oyster meat. Valued utilization.
  • the present invention provides an industrial production method for preparing oyster peptides by an enzymatic method.
  • the industrial production method has mild conditions and is easy to control.
  • the obtained oyster peptides have pure flavor, small molecular weight, easy absorption and higher quality. .
  • An industrial production method for preparing oyster peptides by an enzymatic method includes the following steps:
  • Pre-treatment Take fresh oyster meat and clean the surface with pure water to wash off the dirt; fresh oyster meat itself is rich in free amino acids, taurine, zinc selenium and other nutrients. If the pre-treatment is not cleaned properly, it will cause A lot of nutrients are lost.
  • the pre-treatment method of the present invention only uses pure water to simply clean the surface to wash off the dirt. Excessive cleaning is not allowed, which can ensure that the active ingredients in the oyster meat are not lost, and the pre-treatment work More convenient.
  • step (1) Crushing: the oyster meat cleaned in step (1) is drained of water and crushed by a chopper to form an oyster slurry;
  • step (3) Enzymatic hydrolysis: the oyster slurry obtained in step (2) is pumped into the enzymatic hydrolysis tank through a pressure pump, pure water is added, the temperature in the enzymatic hydrolysis tank is adjusted to 50-60 °C, the natural pH, and the oyster special
  • the compound protease is enzymatically hydrolyzed for 60-90 minutes, then flavor protease is added, and then enzymatically hydrolyzed for 30-40 minutes, and the oyster slurry in the enzymolysis tank is kept ultrasonically treated during the entire enzymolysis process.
  • the special compound protease for oysters is Angel compound protease MF103 (250,000 u/g, Angel Yeast Co., Ltd.).
  • flavor protease can improve the bitter taste and other bad flavors of the enzymatic hydrolysate, thereby obtaining higher-quality oyster peptides; in addition, the traditional process requires high temperature and high pressure processing of oyster meat, and oyster meat itself is rich in amino acids, proteins and sugars Under the conditions of high temperature and high pressure, part of glycogen will be hydrolyzed into glucose, and Maillard reaction will occur in the enzymolysis solution, which will affect the quality of the product.
  • the high temperature and high pressure operation is not required in the present invention, which can further ensure the Product quality; the addition of ultrasonic operation can greatly improve the efficiency of enzymatic hydrolysis and shorten the industrial production cycle.
  • Deodorization and decolorization and one-time plate and frame filter attach a layer of activated carbon fiber to the filter cloth of the plate and frame, and introduce the oyster hydrolysate to the plate and frame filter press for pressure filtration, and use AG-3000# diatom Soil is a filter aid.
  • Activated carbon fiber can realize the deodorization and decolorization of the oyster enzymatic hydrolysate, which can ensure that the oyster peptides are beautiful in color and pure in flavor.
  • a layer of activated carbon fiber is attached to the filter cloth of the plate frame to achieve deodorization and decolorization operation and one-time plate
  • the frame filter press operation is carried out at the same time to shorten the production cycle and improve the production efficiency; the use of activated carbon fiber to replace the traditional activated carbon has good deodorization and decolorization effect, and can be reused to avoid the generation of large amounts of solid waste. It is more suitable for industrial production and can avoid the final Activated carbon powder remains in the oyster peptide product, which affects the quality of the product.
  • a plate and frame filter press uses AG-3000# diatomaceous earth as a filter aid, because the composition of oyster viscera is more complex, so the composition of the oyster hydrolysate after enzymolysis is also more complex, and it is easy to block during the filter press process.
  • the plate and frame filter press uses AG-3000# diatomaceous earth as the filter aid.
  • the filter cake has a relatively large transmittance, which can filter out some large particles of impurities, and the filtration efficiency is high.
  • Secondary plate and frame filter press continue to introduce the oyster hydrolysate after the primary plate and frame filter press into the plate and frame filter press for filter press, using AG-800# diatomaceous earth as a filter aid; after the primary plate The oyster enzymatic hydrolysate after frame pressure filtration is still slightly turbid. Using AG-800# diatomaceous earth as a filter aid, the permeability of the filter cake is reduced, so the oyster enzyme after the second frame pressure filtration The solution is clear and transparent to avoid the residual impurities.
  • Negative pressure concentration pump the secondary purified and concentrated oyster enzymatic hydrolysate into a single-effect evaporator, and concentrate it under negative pressure. The evaporation condensate is discharged every 30 minutes. After the concentration is completed, the temperature is raised to above 70°C; Prepare for the subsequent instant spray drying and shorten the drying time.
  • the present invention can also be improved as follows:
  • the added amount of the oyster-specific composite protease is 0.3% of the weight of the oyster slurry; the added amount of the flavor protease is 0.1% of the weight of the oyster slurry.
  • the enzymatic hydrolysis process can be ensured to be complete, and the subsequent inactivation process can be prevented from being too complicated.
  • step (3) during the enzymolysis process, stirring is performed every 10 minutes, so that the oyster-specific composite protease and flavor protease can be fully utilized to ensure complete enzymolysis.
  • step (5) during the centrifugation process, the centrifugation rate is 4000 r/min. At this centrifugal speed, the centrifugal efficiency can be ensured, and energy consumption can be reduced, making it more suitable for industrial production.
  • the activated carbon fiber is subjected to microwave irradiation treatment.
  • the use of activated carbon fiber after microwave irradiation treatment has a better deodorization and decolorization effect on the enzymatic hydrolysate, which is more conducive to obtaining oyster peptide products with pure color and good taste.
  • the activated carbon fiber is replaced after 5-10 times of repeated use, and the activated carbon fiber is replaced after 5-10 times of use in the frame, which can realize the repeated use of activated carbon fiber, save production cost, and ensure the protection of oysters. Deodorizing and decoloring effect of enzymolysis solution.
  • the oyster enzymatic hydrolysate after the secondary plate and frame pressure filtration is first circulated through the polymer resin adsorption column and then purified and concentrated once.
  • the oyster enzymatic hydrolysate can effectively remove the oyster enzymatic hydrolysate after passing through the polymer resin adsorption column.
  • Oysters are marine shells and often contain heavy metal substances.
  • the treatment of polymer resin adsorption columns can effectively solve the problem of heavy metals and further ensure that high-quality oyster peptide products are obtained.
  • the polymer resin filled in the polymer resin adsorption column can be Repeated use is more suitable for industrial production concepts.
  • step (10) the negative pressure of negative pressure concentration is 0.08Mpa, and the concentration temperature is 50-70°C. Under these conditions, rapid concentration can be achieved, production efficiency can be improved, energy consumption can be reduced, and the occurrence of Maillard can be avoided. German reaction.
  • step (11) the temperature of the instantaneous spray drying is 150-160°C, which can realize instantaneous drying into powder.
  • the present invention has simple process, mild conditions, easy control, short generation period, high yield, low energy consumption, and is more suitable for industrial production;
  • Activated carbon fiber is used instead of traditional activated carbon, which has good deodorization and decolorization effect, and can be reused to avoid the generation of a large amount of solid waste. It has high production efficiency and is more suitable for industrial production. In addition, it can avoid residual activated carbon powder in the final oyster peptide product. , Affecting the quality of the product;
  • the oyster peptides produced by the process of the present invention are mainly small-molecule peptides, and the content of small-molecule peptides with a relative molecular weight ⁇ 1000u can reach more than 94%.
  • the molecular weight is small and easy to absorb.
  • it contains rich glycogen, free amino acids, Taurine, zinc and selenium and other nutrients can truly realize the high-value utilization of oyster meat;
  • the oyster peptide produced by the process of the present invention has no remaining impurities, pure color, excellent flavor, and outstanding taste. It is a high-quality oyster peptide product and is more popular with consumers.
  • Figure 1 is a chromatogram of the oyster peptide product in the example.
  • An industrial production method for preparing oyster peptides by enzymatic method includes the following steps:
  • step (1) Crushing: the oyster meat cleaned in step (1) is drained of water and crushed by a chopper to form an oyster slurry;
  • step (3) Enzymatic hydrolysis: the oyster slurry obtained in step (2) is pumped into the enzymatic hydrolysis tank through a pressure pump, pure water is added, the temperature in the enzymatic hydrolysis tank is adjusted to 50-60 °C, the natural pH, and the oyster special The compound protease is enzymatically hydrolyzed for 60 minutes, and the added amount of the oyster-specific compound protease is 0.3% of the weight of the oyster slurry; then the flavor protease is added, and then enzymatically hydrolyzed for 30 minutes, the added amount of the flavor protease is 0.1 of the oyster slurry weight %; During the enzymolysis process, stir once every 10 minutes.
  • the oyster slurry in the enzymolysis tank will be ultrasonically treated during the entire enzymolysis process.
  • the oyster-specific compound protease is Angel compound protease MF103 (250000u/g, Angel Yeast Co., Ltd.);
  • Deodorization and decolorization and one-time plate and frame filter attach a layer of activated carbon fiber to the filter cloth of the plate and frame, and introduce the oyster hydrolysate to the plate and frame filter press for pressure filtration, and use AG-3000# diatom Soil is a filter aid, and the activated carbon fiber is subjected to microwave irradiation treatment before use;
  • Secondary plate and frame filter press continue to introduce the oyster hydrolysate after the primary plate and frame filter press into the plate and frame filter press for filter press, using AG-800# diatomaceous earth as filter aid;
  • Negative pressure concentration pump the secondary purified and concentrated oyster hydrolysate into a single-effect evaporator, and concentrate with negative pressure.
  • the negative pressure of negative pressure concentration is 0.08Mpa, and the concentration temperature is 50-70°C, every 30min Drain the evaporative condensate once, and after the concentration is completed, the temperature will rise to above 70°C;
  • the extraction rate of the oyster peptide is 78.5%
  • the chromatographic analysis of the oyster peptide is shown in Figure 1
  • the molecular weight distribution data of the oyster peptide is shown in Table 1
  • other relevant detection data of the oyster peptide is shown in Table 2.
  • the protein hydrolysate with a relative molecular weight of ⁇ 3000u accounted for 99.45%, and the protein hydrolysate with a relative molecular weight of ⁇ 1000u accounted for 94.56%.
  • the small-molecular peptide content is higher and is easier to be absorbed, and the oyster peptide product No fishy taste, no bitter taste, better taste and purer color.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

酶法制备牡蛎肽的工业化生产方法，包括：前处理，粉碎，酶解，灭活，离心，脱腥脱色及一次板框压滤，二次板框压滤，一次纯化浓缩，二次纯化浓缩，负压浓缩，和瞬时喷雾干燥。

Description

一种酶法制备牡蛎肽的工业化生产方法 技术领域
本发明涉及一种酶法制备牡蛎肽的工业化生产方法，涉及牡蛎肽制备技术领域。
背景技术
牡蛎是我国4大养殖贝类之一，资源丰富。牡蛎肉中含有丰富的优质蛋白质、糖原、牛磺酸以及锌硒等微量元素，被称为“海洋牛奶”，也是我国首批列为药食同源的保健疗效食品之一。
在国内，牡蛎主要以鲜食和干制为主，行业加工水平低和产品种类少等问题日益凸显。随着广大消费者对高质量海洋食品的需求提高，落后的传统加工技术已无法满足人类需求，因此，如何实现牡蛎的精深加工和高值化利用，开发出更多更好的功能性牡蛎产品，既是牡蛎产业面临的巨大机遇，也是牡蛎产业面临的一个严峻挑战。随着海洋资源利用的不断深入，来源于生物酶解技术制备得到海洋生物的小肽，因其分子量小、生物效价高、生理活性好、稳定性好、安全易携带等优势而受到广泛关注。
然而市面上的牡蛎肽粉由于在制备过程中进行了高温高压蒸煮等处理方式，导致原料自身发生了美拉德反应，从而使其失去了牡蛎肉所特有的风味和色泽，产品质量鱼龙混杂。另外，市面上的牡蛎肽粉可能由于在制备过程中生物酶的酶解或分离纯化不彻底等原因，导致得到的牡蛎肽粉溶液浑浊、口感不佳。
本发明以新鲜牡蛎肉为原料，通过优化酶解条件、脱腥脱色、分离纯化技术等加工技术制备一款风味纯正、口感突出的牡蛎肽，其分子量小、易吸收，真正实现牡蛎肉的高值化利用。
发明内容
本发明针对现有技术存在的不足，提供一种酶法制备牡蛎肽的工业化生产方法，所述工业化生产方法条件温和，易于控制，得到的牡蛎肽风味纯正，分子量小，易于吸收，品质更高。
本发明解决上述技术问题的技术方案如下：一种酶法制备牡蛎肽的工业化生产方法，包括以下步骤：
(1)前处理：取新鲜牡蛎肉用纯水清洗表面，将污物洗掉；新鲜牡蛎肉本身含有丰富的游离氨基酸、牛磺酸、锌硒等营养成分，如果前处理清洗不当，将导致大量的营养成分流失，本发明的前处理方式只用纯水对表面进行简单清洗，将污物洗掉即可，不可过度清洗，可确保牡蛎肉中的有效成分不被流失，而且前处理工作更加便捷。
(2)粉碎：将步骤(1)中清洗干净的牡蛎肉沥下水分，通过斩拌机粉碎，形成牡蛎料浆；
(3)酶解：将步骤(2)中的得到的牡蛎料浆通过压力泵泵入到酶解罐中，加入纯水，调节酶解罐内温度50-60℃、自然pH，加入牡蛎专用复合蛋白酶酶解60-90分钟，再加入风味蛋白酶，然后酶解30-40分钟，整个酶解过程对酶解罐内的牡蛎料浆保持超声处理。所述的牡蛎专用复合蛋白酶为安琪复合蛋白酶MF103(250000u/g，安琪酵母股份有限公司)。酶解过程中无需调整pH，采用自然pH，操作条件温和，易于控制，复合蛋白酶对牡蛎蛋白质的酶解比较彻底，既方便了后面的压滤过程，同时大大提高产品的产率，增加经济效益；风味蛋白酶的加入可以改善酶解液的苦味等不良风味，从而得到品质更高的牡蛎肽；另外传统工艺中需要对牡蛎肉进行高温高压处理，而牡蛎肉本身含有丰富的氨基酸、蛋白质和糖原等成分，在高温高压条件下，部分糖原会水解为葡萄糖，酶解液会发生美拉德反应，从而影响产品的品质，而本发明中无需采用高温高压操作，可以进一步确保牡蛎肽的产品品质；超声操作的加入，可以大大提高酶解效率，缩短工业生产周期。
(4)灭活：将步骤(3)中酶解后的牡蛎料浆加热至75-80℃，保持5-10分钟；在75-80℃下保持5-10分钟，可以确保灭活充分，而且能够避免酶解液发生美拉德反应，如果温度超过80℃，或者时间超过10min，会导致酶解液本身发生美拉德反应，使酶解液的颜色变红，从而影响牡蛎肽的品质。
(5)离心：将步骤(4)中灭活后的牡蛎酶解液降温至50-55℃，经170-200目的滤网过滤，然后进入到离心机内进行离心，离心液泵回至酶解罐中；离心机在运转过程中会产热，先将牡蛎酶解液降温至50-55℃，可避免离心过程中牡蛎酶解液温度过高，导致牡蛎酶解液发生美拉德反应，另外牡蛎酶解液的温度不可过低，如果温度过低，则不利于离心分离操作。
(6)脱腥脱色及一次板框压滤：在板框的滤布上附一层活性炭纤维，将牡蛎酶解液导入到板框压滤机进行压滤，并使用AG-3000#硅藻土为助滤剂。活性炭纤维可以实现对牡蛎酶解液的脱腥脱色处理，可以确保得到的牡蛎肽色泽好看，风味纯正，另外在板框的滤布上附一层活性炭纤维，可以实现脱腥脱色操作与一次板框压滤操作同时进行，缩短生产周期，提高生产效率；采用活性炭纤维替代传统的活性炭，脱腥脱色效果好，而且可以重复使用，避免大量固废的产生，更适合工业化生产，另外可以避免最终的牡蛎肽产品中残留活性炭粉末，影响产品的品质。一次板框压滤使用AG- 3000#硅藻土作为助滤剂，是因为牡蛎内脏的成分比较复杂，所以酶解后的牡蛎酶解液成分也比较复杂，压滤过程中很容易堵塞，一次板框压滤采用AG-3000#硅藻土作为助滤剂，滤饼的透过率相对比较大，可以将一些粒径较大的杂质滤掉，过滤效率较高。
(7)二次板框压滤：将一次板框压滤后的牡蛎酶解液继续导入到板框压滤机进行压滤，使用AG-800#硅藻土作为助滤剂；经过一次板框压滤后的牡蛎酶解液仍然会有稍微的浑浊，采用AG-800#硅藻土作为助滤剂，滤饼的透过率减小，所以经过二次板框压滤后的牡蛎酶解液澄清透明，避免杂质的残存。
(8)一次纯化浓缩：将二次板框压滤后的牡蛎酶解液泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除50％水分；
(9)二次纯化浓缩：将一次纯化浓缩完成后的牡蛎酶解液泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除80％以上的水分。超滤操作，可以将较大分子量的肽截留出去，从而增加牡蛎肽产品中小分子肽的百分含量；纳滤浓缩可以除掉牡蛎酶解液中的盐和水。
(10)负压浓缩：将二次纯化浓缩的牡蛎酶解液泵入到单效蒸发器内，负压浓缩，每30min排放一次蒸发冷凝水，浓缩完成后，升温至70℃以上；升温操作为后续的瞬时喷雾干燥做好准备，缩短干燥时间。
(11)瞬时喷雾干燥：将经过负压浓缩后并经过升温的牡蛎酶解液泵入到干燥塔开始干燥，瞬时干燥成粉。瞬时喷雾干燥所用的时间非常短，可以避免牡蛎酶解液发生变性。
在上述技术方案的基础上，本发明还可以做如下改进：
进一步的，步骤(3)中，所述牡蛎专用复合蛋白酶的加入量为牡蛎料浆重量的0.3％；所述风味蛋白酶的加入量为牡蛎料浆重量的0.1％。在该牡蛎专用复合蛋白酶和风味蛋白酶加入量的情况下，既可以确保酶解过程完全，而且又能够避免后续灭活过程太复杂。
进一步的，步骤(3)中，酶解过程中，每10分钟搅拌一次，可以使牡蛎专用复合蛋白酶和风味蛋白酶被充分利用，确保酶解完全。
进一步的，步骤(5)中，离心过程，离心速率为4000r/min。在该离心速率下，既可以确保离心效率，又可降低能耗，更适合工业化生产。
进一步的，所述活性炭纤维在使用前，先将所述活性炭纤维进行微波辐照处理。使用经过微波辐照处理后的活性炭纤维，对酶解液的脱腥脱色效果更好，从而更利于 得到色泽纯正、口味良好的牡蛎肽产品。
进一步的，所述活性炭纤维重复使用5-10次后进行更换，活性炭纤维在板框中使用5-10次后进行更换，既可以实现活性炭纤维的重复使用，节约生产成本，又能够确保对牡蛎酶解液的脱腥脱色效果。
进一步的，二次板框压滤后的牡蛎酶解液先循环通过高分子树脂吸附柱后再进行一次纯化浓缩，牡蛎酶解液通过高分子树脂吸附柱后可以有效脱除牡蛎酶解液中的重金属，确保得到的牡蛎肽产品中重金属含量达标，不会对人体造成伤害。牡蛎属于海产贝壳类，往往容易含有重金属物质，通过高分子树脂吸附柱的处理，可以有效解决重金属问题，进一步确保得到高品质的牡蛎肽产品，而且高分子树脂吸附柱中填充的高分子树脂可以重复使用，更适合工业化生产理念。
进一步的，步骤(10)中，负压浓缩的负压为0.08Mpa，浓缩温度为50-70℃，在该条件下可以实现快速浓缩，提高生产效率，降低能耗，而且可以避免发生美拉德反应。
进一步的，步骤(11)中，所述瞬时喷雾干燥的温度为150-160℃，可以实现瞬时干燥成粉。
本发明的有益效果是：
(1)本发明工艺简单，条件温和，易于控制，生成周期短，产率高，能耗低，更适合工业化生产；
(2)采用活性炭纤维替代传统的活性炭，脱腥脱色效果好，而且可以重复使用，避免大量固废的产生，生产效率高，更适合工业化生产，另外可以避免最终的牡蛎肽产品中残留活性炭粉末，影响产品的品质；
(3)本发明中采用两次板框压滤操作，对酶解液中的杂质充分脱除，采用两次纯化浓缩可以充分除掉牡蛎酶解液中的盐和水，确保最终牡蛎肽产品的品质；
(4)本发明工艺所生产的牡蛎肽以小分子肽为主，相对分子质量≤1000u的小分子肽含量可达到94％以上，分子量小、易吸收，另外含有丰富的糖原、游离氨基酸、牛磺酸以及锌硒等营养成分，真正实现牡蛎肉的高值化利用；
(5)本发明工艺所生产的牡蛎肽中无其他杂质残留，色泽纯正、风味优良、口感突出，是优质的牡蛎肽产品，而且更受消费者的喜爱。
附图说明
图1为实施例中牡蛎肽产品的色谱图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面对本发明的具体实施方式做详细的说明。在下面的描述中阐述了很多具体细节以便于充分理解本发明。但是本发明能够以很多不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似改进，因此本发明不受下面公开的具体实施例的限制。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施方式的目的，不是旨在于限制本发明。
一种酶法制备牡蛎肽的工业化生产方法，包括以下步骤：
(1)前处理：取新鲜牡蛎肉用纯水清洗表面，将污物洗掉即可；
(2)粉碎：将步骤(1)中清洗干净的牡蛎肉沥下水分，通过斩拌机粉碎，形成牡蛎料浆；
(3)酶解：将步骤(2)中的得到的牡蛎料浆通过压力泵泵入到酶解罐中，加入纯水，调节酶解罐内温度50-60℃、自然pH，加入牡蛎专用复合蛋白酶酶解60分钟，所述牡蛎专用复合蛋白酶的加入量为牡蛎料浆重量的0.3％；再加入风味蛋白酶，然后酶解30分钟，所述风味蛋白酶的加入量为牡蛎料浆重量的0.1％；酶解过程中，每10分钟搅拌一次，整个酶解过程对酶解罐内的牡蛎料浆保持超声处理，所述的牡蛎专用复合蛋白酶为安琪复合蛋白酶MF103(250000u/g，安琪酵母股份有限公司)；
(4)灭活：将步骤(3)中酶解后的牡蛎料浆加热至75-80℃，保持5分钟；
(5)离心：将步骤(4)中灭活后的牡蛎酶解液降温至50-55℃，经170-200目的滤网过滤，然后进入到离心机内进行离心，离心速率为4000r/min，离心液泵回至酶解罐中；
(6)脱腥脱色及一次板框压滤：在板框的滤布上附一层活性炭纤维，将牡蛎酶解液导入到板框压滤机进行压滤，并使用AG-3000#硅藻土为助滤剂，所述活性炭纤维在使用前，先将所述活性炭纤维进行微波辐照处理；
(7)二次板框压滤：将一次板框压滤后的牡蛎酶解液继续导入到板框压滤机进行压滤，使用AG-800#硅藻土为助滤剂；
(8)一次纯化浓缩：将二次板框压滤后的牡蛎酶解液先循环通过高分子树脂吸附柱后，再泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除50％水分；
(9)二次纯化浓缩：将一次纯化浓缩完成后的牡蛎酶解液泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除80％以上的水分；
(10)负压浓缩：将二次纯化浓缩的牡蛎酶解液泵入到单效蒸发器内，负压浓缩，负压浓缩的负压为0.08Mpa，浓缩温度为50-70℃，每30min排放一次蒸发冷凝水，浓缩完成后，升温至70℃以上；
(11)瞬时喷雾干燥：将经过负压浓缩后并经过升温的牡蛎酶解液泵入到干燥塔开始干燥，所述瞬时喷雾干燥的温度为150-160℃，瞬时干燥成粉，得到牡蛎肽产品。
所述牡蛎肽的提取率为78.5％，所述牡蛎肽的色谱分析如图1所示，牡蛎肽分子量分布数据如下表1，牡蛎肽的其他相关检测数据如表2所示。
表1 牡蛎肽分子量分布表
Figure PCTCN2019097387-appb-000001
所述牡蛎肽产品中相对分子质量≤3000u的蛋白质水解物占99.45％，相对分子质量≤1000u的蛋白质水解物占94.56％，小分子肽含量较高，更容易被吸收，而且所述牡蛎肽产品无腥味、无苦味，口味更佳，色泽更纯正。
表2 牡蛎肽产品检测数据
项目 检测数据
水分/％ ≤10.0
灰分/％ ≤8.0
无机砷/(mg/kg) ≤0.5
甲基汞/(mg/kg) ≤0.5
铅/(mg/kg) ≤1.0
铬/(mg/kg) ≤2.0
从表2中数据可以看出，通过本发明的工艺方法得到的牡蛎肽产品各项检测数据 均符合标准要求，品质更高、更安全健康。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (9)

  1. 一种酶法制备牡蛎肽的工业化生产方法，其特征在于，包括以下步骤：
    (1)前处理：取新鲜牡蛎肉用纯水清洗表面，将污物洗掉；
    (2)粉碎：将步骤(1)中清洗干净的牡蛎肉沥下水分，通过斩拌机粉碎，形成牡蛎料浆；
    (3)酶解：将步骤(2)中的得到的牡蛎料浆通过压力泵泵入到酶解罐中，加入纯水，调节酶解罐内温度50-60℃、自然pH，加入牡蛎专用复合蛋白酶酶解60-90分钟，再加入风味蛋白酶，然后酶解30-40分钟，整个酶解过程对酶解罐内的牡蛎料浆保持超声处理；
    (4)灭活：将步骤(3)中酶解后的牡蛎料浆加热至75-80℃，保持5-10分钟；
    (5)离心：将步骤(4)中灭活后的牡蛎酶解液降温至50-55℃，经170-200目的滤网过滤，然后进入到离心机内进行离心，离心液泵回至酶解罐中；
    (6)脱腥脱色及一次板框压滤：在板框的滤布上附一层活性炭纤维，将牡蛎酶解液导入到板框压滤机进行压滤，并使用AG-3000#硅藻土为助滤剂；
    (7)二次板框压滤：将一次板框压滤后的牡蛎酶解液继续导入到板框压滤机进行压滤，使用AG-800#硅藻土为助滤剂；
    (8)一次纯化浓缩：将二次板框压滤后的牡蛎酶解液泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除50％水分；
    (9)二次纯化浓缩：将一次纯化浓缩完成后的牡蛎酶解液泵入储液罐，循环通过超滤设备，超滤分离牡蛎酶解液，经纳滤浓缩脱盐，去除80％以上的水分；
    (10)负压浓缩：将二次纯化浓缩的牡蛎酶解液泵入到单效蒸发器内，负压浓缩，每30min排放一次蒸发冷凝水，浓缩完成后，升温至70℃以上；
    (11)瞬时喷雾干燥：将经过负压浓缩后并经过升温的牡蛎酶解液泵入到干燥塔开始干燥，瞬时干燥成粉。
  2. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(3)中，所述牡蛎专用复合蛋白酶的加入量为牡蛎料浆重量的0.3％；所述风味蛋白酶的加入量为牡蛎料浆重量的0.1％。
  3. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(3)中，酶解过程中，每10分钟搅拌一次。
  4. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(5)中，离心过程，离心速率为4000r/min。
  5. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(6)中，所述活性炭纤维在使用前，先将所述活性炭纤维进行微波辐照处理。
  6. 根据权利要求5中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，所述活性炭纤维重复使用5-10次后进行更换。
  7. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，二次板框压滤后的牡蛎酶解液先循环通过高分子树脂吸附柱后再进行一次纯化浓缩。
  8. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(10)中，负压浓缩的负压为0.08Mpa，浓缩温度为50-70℃。
  9. 根据权利要求1中所述的一种酶法制备牡蛎肽的工业化生产方法，其特征在于，步骤(11)中，所述瞬时喷雾干燥的温度为150-160℃。
PCT/CN2019/097387 2019-05-09 2019-07-24 一种酶法制备牡蛎肽的工业化生产方法 Ceased WO2020224058A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201910384655.6 2019-05-09
CN201910384655.6A CN110050872B (zh) 2019-05-09 2019-05-09 一种酶法制备牡蛎肽的工业化生产方法

Publications (1)

Publication Number Publication Date
WO2020224058A1 true WO2020224058A1 (zh) 2020-11-12

Family

ID=67322730

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/097387 Ceased WO2020224058A1 (zh) 2019-05-09 2019-07-24 一种酶法制备牡蛎肽的工业化生产方法

Country Status (2)

Country Link
CN (1) CN110050872B (zh)
WO (1) WO2020224058A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112680492A (zh) * 2020-12-04 2021-04-20 广州天启生物科技有限公司 一种无腥味低分子量牡蛎肽及其制备方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113215216A (zh) * 2021-05-28 2021-08-06 江苏格局生物医药科技有限公司 一种酶法制备牡蛎肽的工业化生产方法
CN116254313A (zh) * 2023-03-02 2023-06-13 大连深蓝肽科技研发有限公司 低总砷的牡蛎低聚肽及其制备方法和应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050074423A1 (en) * 1999-09-03 2005-04-07 Institut Francais De Recherche Pour L'exploitation De La Mer And Cosmetic composition containing oyster flash enzymatic hydrolysates
CN103255190A (zh) * 2013-05-30 2013-08-21 威海康博尔生物药业有限公司 利用复合酶提取动物小分子多肽及氨基酸的方法和工艺
CN106107635A (zh) * 2016-06-29 2016-11-16 大连深蓝肽科技研发有限公司 利用牡蛎鲜肉制备牡蛎低聚肽的方法
CN108065413A (zh) * 2017-12-25 2018-05-25 大连深蓝肽科技研发有限公司 利用牡蛎鲜肉制备牡蛎低聚肽的方法
CN108085355A (zh) * 2017-12-22 2018-05-29 大连深蓝肽科技研发有限公司 一种微胶囊化牡蛎低聚肽的制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1879935A (zh) * 2006-03-01 2006-12-20 肖忠渊 新型过滤材料
KR101826396B1 (ko) * 2014-09-04 2018-02-08 경상대학교산학협력단 간질환 예방 및 치료 효과가 있는 굴 유래 펩타이드
CN105219826A (zh) * 2015-11-05 2016-01-06 无限极（中国）有限公司 一种具有提升性功能的牡蛎肽及其制备方法和应用
CN105463047A (zh) * 2016-02-14 2016-04-06 烟台嘉惠海洋生物科技有限公司 一种澄清透明海参肽提取工艺

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050074423A1 (en) * 1999-09-03 2005-04-07 Institut Francais De Recherche Pour L'exploitation De La Mer And Cosmetic composition containing oyster flash enzymatic hydrolysates
CN103255190A (zh) * 2013-05-30 2013-08-21 威海康博尔生物药业有限公司 利用复合酶提取动物小分子多肽及氨基酸的方法和工艺
CN106107635A (zh) * 2016-06-29 2016-11-16 大连深蓝肽科技研发有限公司 利用牡蛎鲜肉制备牡蛎低聚肽的方法
CN108085355A (zh) * 2017-12-22 2018-05-29 大连深蓝肽科技研发有限公司 一种微胶囊化牡蛎低聚肽的制备方法
CN108065413A (zh) * 2017-12-25 2018-05-25 大连深蓝肽科技研发有限公司 利用牡蛎鲜肉制备牡蛎低聚肽的方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112680492A (zh) * 2020-12-04 2021-04-20 广州天启生物科技有限公司 一种无腥味低分子量牡蛎肽及其制备方法

Also Published As

Publication number Publication date
CN110050872A (zh) 2019-07-26
CN110050872B (zh) 2021-03-19

Similar Documents

Publication Publication Date Title
CN101904482B (zh) 一种天然富肽型鲜味剂及其制备方法
CN102533914B (zh) 一种高纯度无腥异味的鱼胶原蛋白肽及其制备方法
CN103598544B (zh) 以大蒜为原料进行综合利用的提取工艺
CN108085356B (zh) 以低温压榨核桃粕为原料工业化生产高纯度核桃肽的方法
WO2021142880A1 (zh) 一种蛤蜊活性肽的生产方法
CN104140474B (zh) 一种综合利用虾蟹皮中有用物质的方法
CN100391363C (zh) 河蟹调味料及其制备方法
CN103704462B (zh) 一种芝麻蛋白的提取、纯化方法
CN102406048B (zh) 利用海参漂烫液制取海参糖蛋白的方法
CN106720926A (zh) 一种鳕鱼排鲜味肽及其制备方法
CN101869169B (zh) 以鱼下脚料发酵耦合膜技术制备鱼低聚肽的方法
WO2020224058A1 (zh) 一种酶法制备牡蛎肽的工业化生产方法
CN102492759A (zh) 一种黑曲霉发酵玉米黄粉制备可溶性玉米肽的方法
CN109439717B (zh) 一种小分子黄精多肽的提取方法
CN109757600B (zh) 一种紫苏肽的制备方法
CN100336832C (zh) 虾夷扇贝多糖提取工艺
CN102940246B (zh) 一种对虾生物蛋白钙的制备方法
CN102511890A (zh) 一种海蜇饮料
CN106805149A (zh) 一种利用鱿鱼蒸煮液制备风味速溶粉的方法
CN109439716B (zh) 一种白鲢鱼蛋白肽的制备方法
CN105132511A (zh) 一种酶法水解蜗牛蛋白制备生物活性肽的方法
CN103355727B (zh) 北冬虫夏草固体饮料的制备方法
CN102524797A (zh) 一种珠蚌肽钙的制备方法
CN107488696B (zh) 一种鸡骨双酶解方法
CN101965965B (zh) 增鲜调味料及其制造工艺

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19927587

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19927587

Country of ref document: EP

Kind code of ref document: A1