Patent number: 9974321
Abstract: Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof. The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness.
Type:
Grant
Filed:
February 24, 2017
Date of Patent:
May 22, 2018
Assignee:
CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES
Inventors:
Muyi Cai, Ruizeng Gu, Jun Lu, Tao Ma, Xingchang Pan, Zhe Dong, Yong Ma, Yaguang Xu, Yongqing Ma, Zhentao Jin, Liang Chen, Lu Lu, Wenying Liu, Ying Wei, Haixin Zhang, Yan Liu, Kelu Cao, Jing Wang, Guoming Li, Ming Zhou