FIELD: food industry.
SUBSTANCE: used to obtain protein hydrolyzate from Atlantic cod processing waste. A method for obtaining protein hydrolyzate from Atlantic cod processing waste has been proposed. The method involves grinding raw materials, processing the crushed raw materials with a 0.5-1.0% solution of acetic acid or citric acid at a temperature of 15 - 20°C and the mass ratio of the raw material and the acid solution is 1:4, separating the precipitate and washing it with cold water to neutral pH values of the wash water and subsequent hydrolysis under the action of the protozyme - proteolytic enzyme preparation, taken in an amount of no more than 0.5% by weight of the original raw material, at a temperature of +60°C. Upon completion of hydrolysis, the reaction mixture is heated to a temperature of +90°C to inactivate the enzyme preparation, the resulting hydrolyzate is filtered, dried, then crushed and packaged.
EFFECT: utilizing Atlantic cod processing waste and obtaining a protein supplement consisting of biologically active peptides with a molecular weight of 30-60 kDa.
4 cl, 2 dwg, 4 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF PROTEIN FERMENTOLYSATE OF MUSSEL MEAT | 2011 |
|
RU2468593C1 |
METHOD FOR PRODUCING ENZYMATIC HYDROLYZATE FROM SEA HYDROBIONT PROCESSING WASTES | 2018 |
|
RU2712747C1 |
MUSSEL SAUCE | 2013 |
|
RU2529912C1 |
MUSSEL SAUCE | 2013 |
|
RU2529908C1 |
METHOD FOR PRODUCTION OF DRY FERMENTED FODDER ADDITIVE FOR JUVENILE FISH | 2019 |
|
RU2732919C1 |
METHOD FOR OBTAINING LOW MOLECULAR WEIGHT COLLAGEN FROM FISH SKINS | 2022 |
|
RU2800775C1 |
FISH WASTES PROTEIN CONCENTRATE PRODUCTION METHOD | 2011 |
|
RU2481772C2 |
METHOD FOR PRODUCING FEEDS BASED ON ENZYMOLYSATE OF SMALL AZOV-BLACK SEA FISH | 2021 |
|
RU2787373C1 |
BIOLOGICALLY ACTIVE ADDITIVE FROM MARINE HYDROBIONTS - SOURCE OF HONDROITINSULFATE AND METHOD OF ITS PRODUCTION | 2016 |
|
RU2623738C1 |
METHOD FOR PRODUCING ORGANIC FERTILIZER FROM BLACK SEA FISH | 2015 |
|
RU2604294C1 |
Authors
Dates
2023-11-22—Published
2023-03-20—Filed