CN111467377A - Method for processing peptide calcium by using loach by-product - Google Patents
Method for processing peptide calcium by using loach by-product Download PDFInfo
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- CN111467377A CN111467377A CN201911171002.6A CN201911171002A CN111467377A CN 111467377 A CN111467377 A CN 111467377A CN 201911171002 A CN201911171002 A CN 201911171002A CN 111467377 A CN111467377 A CN 111467377A
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Abstract
The invention relates to a method for processing peptide calcium by using loach byproducts, belonging to the technical field of biology. The product is prepared by micro-nano crushing, ultrasonic promoting fishbone proteolysis and calcium dissociation, enzyme deactivation, microwave synthesis of organic calcium, spray drying, blending, drying, tabletting and packaging, and is prepared from the following raw materials: loach by-products, alkaline protease, lactic acid, vitamin D, xylitol, pregelatinized starch, CMC, maltodextrin, malic acid, citric acid, edible essence and ethanol. The product processed by the method has high calcium bioavailability, wide development prospect and considerable economic value.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to a method for processing peptide calcium by using loach byproducts.
Background
Loaches are tender in meat quality and delicious in taste, are low-fat and high-protein food, have the reputation of 'ginseng in water', are important famous economic fishes in China, and are widely distributed. Byproducts such as loach bones and bones, heads, tails, internal organs and the like are usually generated in the processing process of loaches, and the byproducts are not effectively and fully utilized at present and even pollute the environment because of being treated as waste. The by-product still contains various proteins such as collagen and the like, oligopeptide and chondroitin, has very rich calcium content of 20-30 percent, can be used as a natural high-quality calcium source, can change waste into valuable, and can bring obvious ecological benefit, economic benefit and social benefit.
Calcium is the most abundant inorganic element in animals and humans. As a divalent mineral nutrient, Ca2+Is involved in many important physiological processes such as skeletal growth, muscle contraction, nerve conduction and the like in vivo, and is an essential macroelement for maintaining the overall health of the body. At present, the calcium deficiency still belongs to the global nutrition and health problem, and China is particularly serious. Calcium is indistinguishable from vitamin D. Vitamin D deficiency, the absorption and utilization of calcium can be affected, and is called calcium relative deficiency. Conversely, a deficiency in calcium source, even with sufficient vitamin D, is deficient in calcium, known as absolute calcium deficiency. Therefore, the research and development of safe, economic and efficient calcium supplement products become the problem which needs to be solved urgently in the current society. Calcium supplement products appearing in the market at present are inorganic calcium and organic calcium. Compared with organic calcium, inorganic calcium is relatively cheap, but is not easy to be absorbed by human body, and can promote the absorption of calcium by human body through the synergistic effect of substances such as peptide or vitamin. Therefore, the development of calcium supplement products containing peptides and vitamins is urgently needed, and the application prospect is wide. The research literature finds that no research report for developing peptide calcium by using the loach byproduct is available.
Disclosure of Invention
The invention aims to provide a method for processing peptide calcium by using loach byproducts, which has the specific technical scheme that: the method for processing the peptide calcium by the loach byproducts comprises the following steps of micro-nano crushing of the loach byproducts, ultrasonic promotion of fish bone proteolysis and calcium dissociation, enzyme deactivation, microwave synthesis of organic calcium, spray drying, blending, drying, tabletting and packaging:
(1) micro-nano crushing: washing and crushing loach byproducts including loach fishbones, bones, heads, tails, internal organs and the like into micro-nano scales;
(2) promoting the proteolysis and the calcium dissociation of the fishbone by ultrasonic waves: uniformly mixing the crushed loach by-product with water according to the mass ratio of 1: 10-1: 20, adding alkaline protease accounting for 0.8-1.0% of the protein mass in the mixed solution, adjusting the pH to 8.0, the temperature to 45-55 ℃, the ultrasonic power to 150-200W, and the acting time to 10-20 min, and carrying out enzymolysis for 3-5 h under the condition;
(3) enzyme deactivation: after the enzymolysis reaction of the protease is finished, rapidly heating the temperature of the hydrolysate to 90-100 ℃, and inactivating the enzyme for 10-20 min;
(4) microwave synthesis of organic calcium, namely taking 2-3 mol/L of lactic acid and enzymolysis material liquid in a ratio of 1: 5-1: 10 (m: V), and extracting inorganic calcium in fishbone under the power of 300-500W for 5-10 min to form calcium lactate;
(5) spray drying: spray drying the loach byproduct hydrolysate to obtain loach byproduct hydrolysate powder;
(6) blending: adding 0.08-0.12% of vitamin D, 6-8% of xylitol, 15-20% of pregelatinized starch, 3-5% of CMC, 6-8% of maltodextrin, 0.10-0.20% of malic acid, 0.10-0.15% of citric acid and 0.08-0.12% of edible essence into loach byproduct hydrolysate powder, uniformly mixing, and slowly adding 30-50% of wetting adhesive (40% ethanol);
(7) drying and tabletting: drying the soft material in a drying oven at 60 ℃ for about 4 hours, and turning over once every other time to accelerate the drying speed; adding magnesium stearate serving as a lubricant into the mixture, standing for several minutes, and tabletting by using an electric powder tabletting machine, wherein the pressure is controlled to be 0.25-0.35 MPa;
(8) packaging: and packaging the pressed loach byproduct peptide calcium.
The invention has the advantages and effects that:
(1) by utilizing the micro-nano technology to treat the byproducts such as the loach fishbone and the like, the obtained loach byproducts have small particle size, thereby being beneficial to promoting the absorption of a human body and increasing the full and effective contact between enzyme and a substrate, further promoting the enzymolysis reaction and shortening the enzymolysis reaction time.
(2) By using loach fishbone and other byproducts as raw materials, degrading proteins in the fishbone into high-activity small molecular peptides by using an ultrasonic wave-promoted fishbone proteolysis and calcium dissociation process, dissociating calcium in the fishbone while carrying out enzymolysis on the proteins in the fishbone by adopting a one-step method, carrying out enzymolysis more thoroughly, and realizing efficient separation of fishbone calcium.
(3) Adding lactic acid to organize inorganic calcium in the fish byproducts, so that the calcium in the fish byproducts is easier to be absorbed by human bodies; meanwhile, the microwave synthesis technology is utilized to promote the synthesis of organic calcium, the reaction efficiency is high, and the yield is high.
(4) Organic calcium and peptide in loach byproduct act synergistically, Ca2+Can be bonded with amino group and carboxyl group of collagen polypeptide, and can also be bonded with collagen polypeptide carboxyl ionic bond, and the collagen polypeptide is Ca2+Has adsorption effect, and can further promote calcium absorption. The complex formed by the peptide and the calcium can maintain the dissolution state of the calcium in the small intestine and increase the absorption of the calcium by the small intestine and the accumulation of the calcium in the body.
(5) The vitamin D and the loach byproduct peptide calcium are added for compounding, so that the absorption and utilization of calcium by organisms are effectively promoted.
(6) The loach byproduct peptide calcium is easy to absorb, the bioavailability of calcium is improved by 88 percent compared with the bioavailability of calcium in the raw material loach byproduct, and the loach byproduct peptide calcium has higher antioxidant activity.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
Example one
The peptide calcium processed by the loach byproduct is prepared by the following process, and the specific steps are as follows:
(1) micro-nano crushing: washing and crushing loach byproducts including loach fishbones, bones, heads, tails, internal organs and the like into micro-nano scales;
(2) promoting the proteolysis and the calcium dissociation of the fishbone by ultrasonic waves: uniformly mixing the crushed loach by-product with water according to the mass ratio of 1: 10, then adding alkaline protease accounting for 1.0% of the protein mass in the mixed solution, adjusting the pH to 8.0, adjusting the temperature to 55 ℃, performing ultrasonic power of 150W, performing enzymolysis for 20min, and performing enzymolysis for 5h under the condition;
(3) enzyme deactivation: after the enzymolysis reaction of the protease is finished, rapidly heating the temperature of the hydrolysate to 90 ℃, and inactivating the enzyme for 20 min;
(4) microwave synthesis of organic calcium, namely taking 3 mol/L of lactic acid and enzymolysis material liquid at a ratio of 1: 5 (m: V) and extracting inorganic calcium in the fishbone for 5min under 500W power to form calcium lactate;
(5) spray drying: spray drying the loach byproduct hydrolysate to obtain loach byproduct hydrolysate powder;
(6) blending: adding 0.12% of vitamin D, 7% of xylitol, 15% of pregelatinized starch, 3% of CMC, 6% of maltodextrin, 0.20% of malic acid, 0.10% of citric acid and 0.12% of edible essence into loach byproduct hydrolysate powder, uniformly mixing, and slowly adding 50% of wetting adhesive (40% of ethanol);
(7) drying and tabletting: drying the soft material in a drying oven at 60 ℃ for about 4 hours, and turning over once every other time to accelerate the drying speed; adding magnesium stearate as lubricant into the mixture, standing for several minutes, and tabletting with an electric powder tabletting machine under the pressure of 0.35 MPa;
(8) packaging: and packaging the pressed loach byproduct peptide calcium.
Example two
The peptide calcium processed by the loach byproduct is prepared by the following process, and the specific steps are as follows:
(1) micro-nano crushing: washing and crushing loach byproducts including loach fishbones, bones, heads, tails, internal organs and the like into micro-nano scales;
(2) promoting the proteolysis and the calcium dissociation of the fishbone by ultrasonic waves: uniformly mixing the crushed loach by-product with water according to the mass ratio of 1: 20, then adding alkaline protease accounting for 1.0% of the protein mass in the mixed solution, adjusting the pH to 8.0, adjusting the temperature to 50 ℃, performing ultrasonic power of 180W, performing enzymolysis for 15min, and performing enzymolysis for 3h under the condition;
(3) enzyme deactivation: after the enzymolysis reaction of the protease is finished, rapidly heating the temperature of the hydrolysate to 100 ℃, and inactivating the enzyme for 15 min;
(4) microwave synthesis of organic calcium, wherein 2 mol/L of lactic acid and enzymolysis material liquid are taken, the ratio is 1: 10 (m: V), and inorganic calcium in fishbone is extracted under 400W power for 8min to form calcium lactate;
(5) spray drying: spray drying the loach byproduct hydrolysate to obtain loach byproduct hydrolysate powder;
(6) blending: adding 0.10% of vitamin D, 7% of xylitol, 20% of pregelatinized starch, 5% of CMC, 8% of maltodextrin, 0.1% of malic acid, 0.15% of citric acid and 0.10% of edible essence into loach byproduct hydrolysate powder, uniformly mixing, and slowly adding 40% of wetting adhesive (40% of ethanol);
(7) drying and tabletting: drying the soft material in a drying oven at 60 ℃ for about 4 hours, and turning over once every other time to accelerate the drying speed; adding magnesium stearate as lubricant into the mixture, standing for several minutes, and tabletting with an electric powder tabletting machine under the pressure of 0.30 MPa;
(8) packaging: and packaging the pressed loach byproduct peptide calcium.
Claims (3)
1. The method for processing the peptide calcium by using the loach by-product is characterized by being processed by micro-nano crushing, proteolysis and calcium dissociation, enzyme deactivation, microwave synthesis of organic calcium, spray drying, blending, drying, tabletting and packaging, and is prepared from the following raw materials, namely the crushed loach by-product and water in a mass ratio of 1: 10-1: 20, 0.8-1.0% of protein in an alkaline protease mixed solution, 2-3 mol/L of lactic acid and enzymolysis material liquid in a mass ratio of 1: 5-1: 10 (m: V), 0.08-0.12% of vitamin D, 6-8% of xylitol, 15-20% of pregelatinized starch, 3-5% of CMC, 6-8% of maltodextrin, 0.10-0.20% of malic acid, 0.10-0.15% of citric acid, 0.08-0.12% of edible essence and 30-50% of 40% ethanol.
2. The method for processing the peptide calcium according to claim 1, wherein the enzymolysis method comprises ultrasonic wave-assisted fish bone proteolysis and calcium dissociation, and microwave synthesis of organic calcium.
3. The method for processing peptide gla using the loach byproduct as claimed in claim 1, wherein the preparation method comprises the steps of:
(1) micro-nano crushing: washing and crushing loach byproducts including loach fishbones, bones, heads, tails, internal organs and the like into micro-nano scales;
(2) promoting the proteolysis and the calcium dissociation of the fishbone by ultrasonic waves: uniformly mixing the crushed loach by-product with water according to the mass ratio of 1: 10-1: 20, adding alkaline protease accounting for 0.8-1.0% of the protein mass in the mixed solution, adjusting the pH to 8.0, the temperature to 45-55 ℃, the ultrasonic power to 150-200W, and the acting time to 10-20 min, and carrying out enzymolysis for 3-5 h under the condition;
(3) enzyme deactivation: after the enzymolysis reaction of the protease is finished, rapidly heating the temperature of the hydrolysate to 90-100 ℃, and inactivating the enzyme for 10-20 min;
(4) microwave synthesis of organic calcium, namely taking 2-3 mol/L of lactic acid and enzymolysis material liquid in a ratio of 1: 5-1: 10 (m: V), and extracting inorganic calcium in fishbone under the power of 300-500W for 5-10 min to form calcium lactate;
(5) spray drying: carrying out spray drying on the feed liquid after the microwave reaction to obtain a powdery material;
(6) blending: taking the powdery material as a base material, adding 0.08-0.12% of vitamin D, 6-8% of xylitol, 15-20% of pregelatinized starch, 3-5% of CMC, 6-8% of maltodextrin, 0.10-0.20% of malic acid, 0.10-0.15% of citric acid and 0.08-0.12% of edible essence, uniformly mixing, and slowly adding 30-50% of 40% ethanol to obtain a soft material;
(7) drying and tabletting: drying the soft material in a drying oven at 60 ℃ for 4h, adding magnesium stearate into the mixture, and tabletting by using an electric powder tabletting machine, wherein the pressure is controlled at 0.25-0.35 MPa;
(8) packaging: and packaging the pressed loach byproduct peptide calcium.
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| CN201911171002.6A CN111467377A (en) | 2019-11-26 | 2019-11-26 | Method for processing peptide calcium by using loach by-product |
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| CN201911171002.6A CN111467377A (en) | 2019-11-26 | 2019-11-26 | Method for processing peptide calcium by using loach by-product |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871121A (en) * | 2012-10-10 | 2013-01-16 | 中国食品发酵工业研究院 | Preparation method of oceanic ossein peptide calcium chelate biological calcium supplement |
| CN103404915A (en) * | 2013-08-27 | 2013-11-27 | 滨州万嘉生物科技有限公司 | Complex chelated fish skin bone protein polypeptide calcium powder and preparation method thereof |
| CN105249464A (en) * | 2015-11-18 | 2016-01-20 | 江南大学 | Preparation method of shrimp peptides chelated calcium |
| CN107177656A (en) * | 2017-06-05 | 2017-09-19 | 深圳知本康业有限公司 | A kind of loach fish protein polypeptide and its application |
| CN109123062A (en) * | 2018-06-22 | 2019-01-04 | 青岛海洋生物医药研究院股份有限公司 | A kind of preparation method and application of peptide calcium chelate |
-
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- 2019-11-26 CN CN201911171002.6A patent/CN111467377A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871121A (en) * | 2012-10-10 | 2013-01-16 | 中国食品发酵工业研究院 | Preparation method of oceanic ossein peptide calcium chelate biological calcium supplement |
| CN103404915A (en) * | 2013-08-27 | 2013-11-27 | 滨州万嘉生物科技有限公司 | Complex chelated fish skin bone protein polypeptide calcium powder and preparation method thereof |
| CN105249464A (en) * | 2015-11-18 | 2016-01-20 | 江南大学 | Preparation method of shrimp peptides chelated calcium |
| CN107177656A (en) * | 2017-06-05 | 2017-09-19 | 深圳知本康业有限公司 | A kind of loach fish protein polypeptide and its application |
| CN109123062A (en) * | 2018-06-22 | 2019-01-04 | 青岛海洋生物医药研究院股份有限公司 | A kind of preparation method and application of peptide calcium chelate |
Non-Patent Citations (1)
| Title |
|---|
| 陈新峰等: "响应面法优化微波固相合成毛虾肽螯合钙工艺", 《浙江农业学报》 * |
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Application publication date: 20200731 |