Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation

Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation

The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutra...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: LONG YONGJIE, DUAN WENHUI, JIN DANLI, CHEN YUEWEN, HONG XINGDE, CHENG YICHAO, FU JINGJING, LIU XUANYU
Format: Patent
Sprache:chi ; eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator LONG YONGJIE
DUAN WENHUI
JIN DANLI
CHEN YUEWEN
HONG XINGDE
CHENG YICHAO
FU JINGJING
LIU XUANYU
description The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutral protease to form an enzyme solution, and carrying out enzymolysis for 2-8 hours at a constant temperature of 45-55 DEG C; performing ultrasonic low-heat mild synergistic enzyme deactivation: after enzymolysis is finished, putting enzymatic hydrolysate into ultrasonic treatment equipment for ultrasonic treatment; performing vacuum low-heat dehydration: cooling, pre-freezing, and performing vacuum dehydration to obtain sea cucumber polypeptide; and evaluating the enzyme activity and polypeptide quality: comprehensively evaluating the quality characteristics of the neutral protease and the sea cucumber polypeptide by measuring the enzyme activity, the particle size and the potential of the neutral protease and measu
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN115944089A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN115944089A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN115944089A3</originalsourceid><addsrcrecordid>eNqNjUFqwzAQRb3JojS5w_QAhoQmUC-DaekmWWUfpvLYGpA0qjRycC6Tq8YNOUBXHx6P91-q24HUSge9JGAfk4wcBugdjjP4LehYJ8AwCyUYZQnowFhMaJQSZ2WTQXrIhGCKKf6HEkRxU6So3BGoTVIGC8VpwiyBDTi51JZQwbPrIE-B0vAoAYXr5Ak6mus84t_dslr06DKtnvtavX19ntrvmqKcKUc0FEjP7XGz2TXb7fqj2b__x7kDEJ5W9g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation</title><source>esp@cenet</source><creator>LONG YONGJIE ; DUAN WENHUI ; JIN DANLI ; CHEN YUEWEN ; HONG XINGDE ; CHENG YICHAO ; FU JINGJING ; LIU XUANYU</creator><creatorcontrib>LONG YONGJIE ; DUAN WENHUI ; JIN DANLI ; CHEN YUEWEN ; HONG XINGDE ; CHENG YICHAO ; FU JINGJING ; LIU XUANYU</creatorcontrib><description>The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutral protease to form an enzyme solution, and carrying out enzymolysis for 2-8 hours at a constant temperature of 45-55 DEG C; performing ultrasonic low-heat mild synergistic enzyme deactivation: after enzymolysis is finished, putting enzymatic hydrolysate into ultrasonic treatment equipment for ultrasonic treatment; performing vacuum low-heat dehydration: cooling, pre-freezing, and performing vacuum dehydration to obtain sea cucumber polypeptide; and evaluating the enzyme activity and polypeptide quality: comprehensively evaluating the quality characteristics of the neutral protease and the sea cucumber polypeptide by measuring the enzyme activity, the particle size and the potential of the neutral protease and measu</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20230411&amp;DB=EPODOC&amp;CC=CN&amp;NR=115944089A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20230411&amp;DB=EPODOC&amp;CC=CN&amp;NR=115944089A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LONG YONGJIE</creatorcontrib><creatorcontrib>DUAN WENHUI</creatorcontrib><creatorcontrib>JIN DANLI</creatorcontrib><creatorcontrib>CHEN YUEWEN</creatorcontrib><creatorcontrib>HONG XINGDE</creatorcontrib><creatorcontrib>CHENG YICHAO</creatorcontrib><creatorcontrib>FU JINGJING</creatorcontrib><creatorcontrib>LIU XUANYU</creatorcontrib><title>Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation</title><description>The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutral protease to form an enzyme solution, and carrying out enzymolysis for 2-8 hours at a constant temperature of 45-55 DEG C; performing ultrasonic low-heat mild synergistic enzyme deactivation: after enzymolysis is finished, putting enzymatic hydrolysate into ultrasonic treatment equipment for ultrasonic treatment; performing vacuum low-heat dehydration: cooling, pre-freezing, and performing vacuum dehydration to obtain sea cucumber polypeptide; and evaluating the enzyme activity and polypeptide quality: comprehensively evaluating the quality characteristics of the neutral protease and the sea cucumber polypeptide by measuring the enzyme activity, the particle size and the potential of the neutral protease and measu</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjUFqwzAQRb3JojS5w_QAhoQmUC-DaekmWWUfpvLYGpA0qjRycC6Tq8YNOUBXHx6P91-q24HUSge9JGAfk4wcBugdjjP4LehYJ8AwCyUYZQnowFhMaJQSZ2WTQXrIhGCKKf6HEkRxU6So3BGoTVIGC8VpwiyBDTi51JZQwbPrIE-B0vAoAYXr5Ak6mus84t_dslr06DKtnvtavX19ntrvmqKcKUc0FEjP7XGz2TXb7fqj2b__x7kDEJ5W9g</recordid><startdate>20230411</startdate><enddate>20230411</enddate><creator>LONG YONGJIE</creator><creator>DUAN WENHUI</creator><creator>JIN DANLI</creator><creator>CHEN YUEWEN</creator><creator>HONG XINGDE</creator><creator>CHENG YICHAO</creator><creator>FU JINGJING</creator><creator>LIU XUANYU</creator><scope>EVB</scope></search><sort><creationdate>20230411</creationdate><title>Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation</title><author>LONG YONGJIE ; DUAN WENHUI ; JIN DANLI ; CHEN YUEWEN ; HONG XINGDE ; CHENG YICHAO ; FU JINGJING ; LIU XUANYU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115944089A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LONG YONGJIE</creatorcontrib><creatorcontrib>DUAN WENHUI</creatorcontrib><creatorcontrib>JIN DANLI</creatorcontrib><creatorcontrib>CHEN YUEWEN</creatorcontrib><creatorcontrib>HONG XINGDE</creatorcontrib><creatorcontrib>CHENG YICHAO</creatorcontrib><creatorcontrib>FU JINGJING</creatorcontrib><creatorcontrib>LIU XUANYU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LONG YONGJIE</au><au>DUAN WENHUI</au><au>JIN DANLI</au><au>CHEN YUEWEN</au><au>HONG XINGDE</au><au>CHENG YICHAO</au><au>FU JINGJING</au><au>LIU XUANYU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation</title><date>2023-04-11</date><risdate>2023</risdate><abstract>The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutral protease to form an enzyme solution, and carrying out enzymolysis for 2-8 hours at a constant temperature of 45-55 DEG C; performing ultrasonic low-heat mild synergistic enzyme deactivation: after enzymolysis is finished, putting enzymatic hydrolysate into ultrasonic treatment equipment for ultrasonic treatment; performing vacuum low-heat dehydration: cooling, pre-freezing, and performing vacuum dehydration to obtain sea cucumber polypeptide; and evaluating the enzyme activity and polypeptide quality: comprehensively evaluating the quality characteristics of the neutral protease and the sea cucumber polypeptide by measuring the enzyme activity, the particle size and the potential of the neutral protease and measu</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language chi ; eng
recordid cdi_epo_espacenet_CN115944089A
source esp@cenet
subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T16%3A59%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LONG%20YONGJIE&rft.date=2023-04-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN115944089A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true