HYPOALLERGENIC, ODOR-REDUCED FISH PROTEIN OLIGOPEPTIDE, INDUSTRIALIZED PREPARATION METHOD FOR SAME, AND APPLICATIONS THEREOF

WIPO Patent Application WO/2016/173222

A1

Provided are a hypoallergenic, odor-reduced fish protein oligopeptide, a preparation method for same, and applications thereof. The method comprises the following steps: 1) fresh fish and/or fish waste are washed, crushed, and watered to produce a mixture; 2) the mixture undergoes heat denaturation; 3) a denatured protein solution is centrifugally washed, and a precipitate so produced is watered and milled to produce a slurry; 4) the pH of the slurry is adjusted to 6-9, a neutral protease, papaya proteinase, and an alkaline protease are sequentially added for enzymolysis, and an enzymolyzate is produced after enzyme inactivation; and, 5) the enzymolyzate is centrifuged and a supernatant is membrane-filtered to produce the hypoallergenic, odor-reduced fish protein oligopeptide.

CAI MUYI (CN)
GU RUIZENG (CN)
LU JUN (CN)
MA TAO (CN)
PAN XINGCHANG (CN)
DONG ZHE (CN)
MA YONG (CN)
XU YAGUANG (CN)
MA YONGQING (CN)
JIN ZHENTAO (CN)
CHEN LIANG (CN)
LU LU (CN)
LIU WENYING (CN)
WEI YING (CN)
ZHANG HAIXIN (CN)
LIU YAN (CN)
CAO KELU (CN)
WANG JING (CN)
LI GUOMING (CN)
ZHOU MING (CN)

PCT/CN2015/092932

November 03, 2016

October 27, 2015

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CHINA NAT RES INST OF FOOD AND FERMENTATION IND (CN)

A23J1/04; A23J3/04; A23J3/34

CN1943365A	2007-04-11
CN103621765A	2014-03-12
CN104830936A	2015-08-12

LEADER PATENT & TRADEMARK FIRM (CN)
北京同立钧成知识产权代理有限公司 (CN)

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