Method for preparing small molecule peptide rich in blue clams

• Main Authors: YI SHUMIN, BU YING, LI JIANRONG, ZHU WENHUI, HU XIANJIE, LI XUEPENG, XU YONGXIA
• Format: Patent
• Language: Chinese; English
• Published: 10.04.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention discloses a method for preparing small molecule peptide rich in blue clams. The method comprise the following steps: adding crushed blue clam meat into water, adjusting a pH value, adding Novozym compound protease, Flavourzyme flavor protease, yeast powder and lactic acid bacteria, and carrying out ultrahigh-pressure treatment at room temperature under an ultrahigh pressure of 150 MPa-250 MPa for 40-60 minutes; and carrying out enzymolysis on the blue clam meat having undergone ultrahigh pressure at 45-55 DEG C for 3-4 hours, putting the blue clam meat into boiling water with a temperature of 95-100 DEG C, carrying out enzyme deactivation for 10-20 minutes, and carrying out centrifuging; and taking a supernatant, and carrying out spray drying to obtain the blue clam meat small molecule bioactive peptide powder. The method has the advantages that process is simple, operation is convenient, the molecular weight of the obtained peptide is small, the molecular weight of mostof the peptide is less th