AU2021103605A4 - Method for preparing protein peptide powder with sardine leftovers - Google Patents
Method for preparing protein peptide powder with sardine leftovers Download PDFInfo
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- AU2021103605A4 AU2021103605A4 AU2021103605A AU2021103605A AU2021103605A4 AU 2021103605 A4 AU2021103605 A4 AU 2021103605A4 AU 2021103605 A AU2021103605 A AU 2021103605A AU 2021103605 A AU2021103605 A AU 2021103605A AU 2021103605 A4 AU2021103605 A4 AU 2021103605A4
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- AU
- Australia
- Prior art keywords
- leftovers
- sardine
- protein peptide
- peptide powder
- enzymolysis
- 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.)
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- 239000000843 powder Substances 0.000 title claims abstract description 31
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 29
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 29
- 235000021190 leftovers Nutrition 0.000 title claims abstract description 28
- 235000019512 sardine Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241001125046 Sardina pilchardus Species 0.000 title abstract 2
- 239000007788 liquid Substances 0.000 claims description 21
- 241001125048 Sardina Species 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 238000005119 centrifugation Methods 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000413 hydrolysate Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 210000005253 yeast cell Anatomy 0.000 claims description 7
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
- 108010007119 flavourzyme Proteins 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000012588 trypsin Substances 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000004332 deodorization Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 description 11
- 235000019688 fish Nutrition 0.000 description 11
- 241000555825 Clupeidae Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 108010077805 Bacterial Proteins Proteins 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 102000007079 Peptide Fragments Human genes 0.000 description 1
- 108010033276 Peptide Fragments Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention disclosed a method for preparing protein peptide powder with sardine leftovers,
and belongs to the technical field of deep processing of aquatic products. The invention have a
high proteolysis rate, and sufficiently release fat, and in an obtained protein peptide solution,
small molecular peptides with molecular weights lower than 1,000 Da may account for 85% or
higher, and the method has a good practical value and application prospect.
1
Description
[0001] 1. Technical Field
[0002] The present invention relates to the field of deep processing of aquatic products, in particular to a method for preparing protein peptide powder with sardine leftovers.
[0003] 2. Description of Related Art
[0004] Sardines are deep-sea fishes with good taste and rich nutrition. Their resources are abundant. At present, sardines are fished mainly for producing food, and a large quantity of leftovers are produced during processing such as fish heads, fish tails and viscera, which are rich in protein and unsaturated fat. If the leftovers are not fully utilised, waste of resources and environmental pollution will be caused.
[0005] At present, the sardine leftovers are mainly used to produce feed fish meal with low nutritional value and low added values. Moreover, its protein needs to be hydrolyzed into peptides and amino acids before it can be absorbed and utilised. Under the action of specific enzymes, long chains of the protein are destroyed, so as to release a series of peptide fragments with different sizes and with different physiological activities. Compared with large protein molecules, small peptide molecules, especially small peptide molecules with molecular weights less than 1,000 Da, have higher physiological activities and can be more easily absorbed by organisms. However, at present, preparation of protein peptide with the sardine processing leftovers is still low in yield.
[0006] An objective of the present invention is to provide a method for preparing protein peptide powder with sardine leftovers, so as to make up for the deficiencies of the prior art.
[0007] The method for preparing the protein peptide powder with the sardine leftovers includes the following steps:
[0008] 1) soaking the sardine leftovers in clear water, stirring and rinsing the sardine leftovers, and then crushing the sardine leftovers to form a homogenate;
[0009] 2) adding the homogenate of the sardine leftovers into an enzymolysis tank, heating the tank to an enzymolysis temperature of 40-60°C, adjusting a pH value to 6-8, adding a complex enzyme, stirring a mixture at a low speed for 30 min, then secondarily adjusting a pH value to 6 8, and performing enzymolysis for 2-3 h; and
[0010] 3) performing enzyme deactivation on an enzymolysis liquid for 10 min at a high temperature, and performing centrifugation before the liquid becomes cold, so as to divide the liquid into three layers after centrifugation, and removing an oil phase in an upper layer and residues at a lower layer to obtain a hydrolysate;
[0011] 4) cooling the hydrolysate to 35°C, adding freeze-dried yeast powder, stirring a mixture at a low speed and at 35°C for 60 min, then performing centrifugation to remove yeast cells; and
[0012] 5) concentrating a supernatant with an ultrafiltration apparatus, and performing freeze drying after concentration to obtain the protein peptide powder.
[0013] As a further scheme of the present disclosure:the homogenate preparation in step, water is added according to the solid-liquid ratio of 2:1-1:2.
[0014] As a further scheme of the present disclosure: the complex enzyme in step2 is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease.
[0015] As a further scheme of the present disclosure: performing enzyme deactivation on an enzymolysis liquid in step 3 for 10 min between 85-90°C.
[0016] As a further scheme of the present disclosure:freeze - dried yeast powder for deodorization in step 4, the amount added is 0.3-1% (mass ratio).
[0017] Compared with the prior art, the present invention has the following advantages:
[0018] 1. the complex enzyme used in the present invention is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease, which have a high proteolysis rate, and sufficiently release fat, and in an obtained protein peptide solution, small molecular peptides with molecular weights lower than 1,000 Da may account for 85% or higher;
[0019] 2. the protein peptide powder obtained by the present invention is in faint yellow and good in solubility, raw materials of the used complex enzyme are readily available, the preparation method is simple and convenient to operate, and the method has a good practical value and application prospect; and
[0020] 3. a method for removing fishy smell used in the present invention uses yeast, compared with existing physical fishy smell removing methods using activated carbon, cyclodextrin, etc., the method has no harmful residues, has high yields and produces light fishy smell and bitter taste, yeast cells may use and accumulate fishy substances in the solution, such as aldehyde, ketone and other molecules, and a variety of enzymes contained in the yeast cells may convert fishy peptides into high-quality proteins.
[0021] A complex enzyme used is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease, through which resources of sardine leftovers are fully utilised and separation of protein from fat is promoted, the process is simple and an extraction rate is high. Fishy peptides and polysaccharide in fish proteins may be converted into bacterial proteins and other beneficial elements through a fishy smell removing method using yeasts, which is conducive to subsequent applications of protein peptide powder.
[0022] The following will further describe the present invention in conjunction with particular examples.
[0023] Example 1:
[0024] sardines leftovers (fish heads, fish tails, viscera, etc.) were selected as raw materials, soaked, with impurities removed, in clear water which was 3 times the volume of the materials, stirred for 60 min, and then rinsed clean. Water was added at a ratio of 1:1, a mixture was minced with a mincer to form a homogenate, the homogenate was added into an enzymolysis tank, the tank was heated to an enzymolysis temperature of 50°C, a pH value was adjusted to 6.5, 5%o of a neutral protease, papain and trypsin was added, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 6.5, and enzymolysis is performed for 2-3 h. An enzymolysis liquid was placed in a jacketed kettle to be subjected to enzyme deactivation at °C for 10 min, and centrifugation was performed before the liquid became cold, so as to divide the liquid into three layers after centrifugation, and an oil phase in an upper layer and residues at a lower layer were removed to obtain a hydrolysate. The hydrolysate was cooled to 35°C, 0.3% of freeze-dried yeast powder was added, a mixture was stirred at a low speed and at 35°C for 60 min, and then centrifugation is removed to remove yeast cells. A supernatant is concentrated with an ultrafiltration apparatus, and freeze-drying was performed after concentration to obtain the protein peptide powder.
[0025] Example 2:
[0026] sardines leftovers (fish heads, fish tails, viscera, etc.) were selected as raw materials, soaked, with impurities removed, in clear water which was 3 times the volume of the materials, stirred for 60 min, and then rinsed clean. Water was added at a ratio of 1:2, a mixture was minced with a mincer to form a homogenate, the homogenate was added into an enzymolysis tank, the tank was heated to an enzymolysis temperature of 55°C, a pH value was adjusted to 8, 7%o of an alkaline protease and flavourzyme was added, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 8, and enzymolysis is performed for 2-3 h. An enzymolysis liquid was placed in a jacketed kettle to be subjected to enzyme deactivation at °C for 10 min, and centrifugation was performed before the liquid became cold, so as to divide the liquid into three layers after centrifugation, and an oil phase in an upper layer and residues at a lower layer were removed to obtain a hydrolysate. The hydrolysate was cooled to 35°C, 0.5% of freeze-dried yeast powder was added, a mixture was stirred at a low speed and at 35°C for 60 min, and then centrifugation is removed to remove yeast cells. A supernatant is concentrated with an ultrafiltration apparatus, and freeze-drying was performed after concentration to obtain the protein peptide powder.
[0027] Example 3:
[0028] sardines leftovers (fish heads, fish tails, viscera, etc.) were selected as raw materials, soaked, with impurities removed, in clear water which was 3 times the volume of the materials, stirred for 60 min, and then rinsed clean. Water was added at a ratio of 1:2, a mixture was minced with a mincer to form a homogenate, the homogenate was added into an enzymolysis tank, the tank was heated to an enzymolysis temperature of 55°C, a pH value was adjusted to 8, 10%o of an alkaline protease and papain was added, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 8, and enzymolysis is performed for 2-3 h. An enzymolysis liquid was placed in a jacketed kettle to be subjected to enzyme deactivation at 90°C for 10 min, and centrifugation was performed before the liquid became cold, so as to divide the liquid into three layers after centrifugation, and an oil phase in an upper layer and residues at a lower layer were removed to obtain a hydrolysate. The hydrolysate was cooled to 35°C, 1% of freeze-dried yeast powder was added, a mixture was stirred at a low speed and at 35°C for 60 min, and then centrifugation is removed to remove yeast cells. A supernatant is concentrated with an ultrafiltration apparatus, and freeze-drying was performed after concentration to obtain the protein peptide powder.
[0029] Control example:
[0030] A cooking process was taken as a control. In the cooking method, sardines leftovers (fish heads, fish tails, viscera, etc.) were similarly selected as raw materials, and were cooked for 30 min at 100°C.Water was added at a ratio of 1:1, a mixture was minced with a mincer to form a homogenate, the homogenate was cooled to 50°C, a pH value was adjusted to 7, hydrolysis was performed with papain for 2-3 h, then enzyme deactivation was performed (at 9 0 °Cfor 10 min), centrifugation was performed before a liquid became cold, so as to divide the liquid into three layers after centrifugation, and an oil phase in an upper layer and residues at a lower layer were removed to obtain a hydrolysate. 2% of activated carbon was added, a mixture was stirred at °C for 30 min, and then concentration and drying were performed.
[0031] The protein peptide powder extracted in Examples 1-3 and the protein peptide powder extracted through the cooking process in the control example were tested, with results shown in
Table 1.
[0032] Table 1 Performance Example 1 Example 2 Example 3 Control test (cooking) Appearance Dry powder in Dry powder in Dry powder in Moist powder faint yellow faint yellow faint yellow in faint yellow Smell Not fishy or Not fishy or Not fishy, Fishy and bitter bitter slightly bitter bitter Yield(%) 64% 73% 71% 58%
[0033] Apparently, those skilled in the art may make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. In this way, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention is also intended to include these modifications and variations.
Claims (5)
1. A method for preparing protein peptide powder with sardine leftovers, including the following steps: step 1: soaking the sardine leftovers in clear water, stirring and rinsing the sardine leftovers, and then crushing the sardine leftovers to form a homogenate; step 2: adding the homogenate of the sardine leftovers into an enzymolysis tank, heating the tank to an enzymolysis temperature of 40-60°C, adjusting a pH value to 6-8, adding a complex enzyme, stirring a mixture at a low speed for 30 min, then secondarily adjusting a pH value to 6 8, and performing enzymolysis for 2-3 h; and step 3: performing enzyme deactivation on an enzymolysis liquid for 10 min at a high temperature, and performing centrifugation before the liquid becomes cold, so as to divide the liquid into three layers after centrifugation, and removing an oil phase in an upper layer and residues at a lower layer to obtain a hydrolysate; step 4: cooling the hydrolysate to 35°C, adding freeze-dried yeast powder, stirring a mixture at a low speed and at 35°C for 60 min, then performing centrifugation to remove yeast cells; and step 5: concentrating a supernatant with an ultrafiltration apparatus, and performing freeze drying after concentration to obtain the protein peptide powder.
2. The method for preparing protein peptide powder with sardine leftovers according to claim 1, the homogenate preparation in step, water is added according to the solid-liquid ratio of 2:1-1:2.
3. The method for preparing protein peptide powder with sardine leftovers according to claim 1, the complex enzyme in step2 is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease.
4. The method for preparing protein peptide powder with sardine leftovers according to claim 1, performing enzyme deactivation on an enzymolysis liquid in step 3 for 10 min between -900 C.
5. The method for preparing protein peptide powder with sardine leftovers according to claim 1, freeze - dried yeast powder for deodorization in step 4, the amount added is 0.3 -1% (mass ratio).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103605A AU2021103605A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing protein peptide powder with sardine leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103605A AU2021103605A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing protein peptide powder with sardine leftovers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021103605A4 true AU2021103605A4 (en) | 2021-08-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021103605A Ceased AU2021103605A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing protein peptide powder with sardine leftovers |
Country Status (1)
| Country | Link |
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| AU (1) | AU2021103605A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113969301A (en) * | 2021-10-25 | 2022-01-25 | 厦门大学 | Method for preparing peptone from skipjack leftovers |
-
2021
- 2021-06-24 AU AU2021103605A patent/AU2021103605A4/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113969301A (en) * | 2021-10-25 | 2022-01-25 | 厦门大学 | Method for preparing peptone from skipjack leftovers |
| CN113969301B (en) * | 2021-10-25 | 2024-01-02 | 厦门大学 | Method for preparing peptone from bonito scraps |
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| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |