Title:
AQUATIC PROTEIN PRETREATMENT METHOD
Document Type and Number:
WIPO Patent Application WO/2024/060507
Kind Code:
A1
Abstract:
The present invention relates to the field of efficient utilization of biological resources. Disclosed is an aquatic protein pretreatment method. According to the method, an aquatic protein is pretreated by using a dense phase carbon dioxide (DPCD) technology, and the conditions of the DPCD technology are: the pressure is 5-30 MPa, the temperature is 30-60°C, and the time is 10-60 min. According to the present invention, the aquatic protein is pretreated by using the DPCD technology, and the conditions (pressure, temperature, and time) of the technology are specifically controlled, so that the degree of hydrolysis of the aquatic protein treated by means of the DPCD technology is remarkably improved, the flavor (taste and smell) of an enzymatic hydrolysate of the aquatic product is remarkably improved, and the utilization rate of protein resources is remarkably improved.
Inventors:
LIU SHUCHENG (CN)
SUN QINXIU (CN)
WANG ZEFU (CN)
LIU QIUMEI (CN)
WEI SHUAI (CN)
LIU YANG (CN)
HAN ZONGYUAN (CN)
ZHANG DI (CN)
XIA QIUYU (CN)
JI HONGWU (CN)
SUN QINXIU (CN)
WANG ZEFU (CN)
LIU QIUMEI (CN)
WEI SHUAI (CN)
LIU YANG (CN)
HAN ZONGYUAN (CN)
ZHANG DI (CN)
XIA QIUYU (CN)
JI HONGWU (CN)
Application Number:
PCT/CN2023/077245
Publication Date:
March 28, 2024
Filing Date:
February 20, 2023
Export Citation:
Assignee:
UNIV GUANGDONG OCEAN (CN)
International Classes:
A23J3/30; A23J3/04; C07K1/00
Foreign References:
| CN115530282A | 2022-12-30 | |||
| CN107897762A | 2018-04-13 | |||
| CN115005358A | 2022-09-06 | |||
| CN111493205A | 2020-08-07 |
Other References:
刘秋梅 (LIU, QIUMEI): "加热和高密度CO2处理对凡纳滨对虾虾头酶解程度及酶解液风味的影响 (Non-official translation: Effects of heating and high-density CO2 Treatment on the Degree of Enzymatic Hydrolysis of Litopenaeus Vannamei Heads and the Flavor of the Enzymatic Hydrolyzate)", “广东海洋大学硕士论文” (MASTER′S THESIS OF GUANGDONG OCEAN UNIVERSITY), 1 June 2022 (2022-06-01)
RU LI, LIU YANG; ZHU YONGKANG; ZHAO XINGCHEN; WANG NA: "Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology", FOOD AND FERMENTATION INDUSTRIES, vol. 47, no. 13, 9 April 2021 (2021-04-09), pages 198 - 204, XP093149276
RU LI, LIU YANG; ZHU YONGKANG; ZHAO XINGCHEN; WANG NA: "Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology", FOOD AND FERMENTATION INDUSTRIES, vol. 47, no. 13, 9 April 2021 (2021-04-09), pages 198 - 204, XP093149276
Attorney, Agent or Firm:
YOGO PATENT AND TRADEMARK AGENCY LIMITED COMPANY (CN)
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