Study On Processing Technology Of Mussel Antioxidant Peptides

Our country is a big country with abundance production of pearl mussel, a large number of pearl mussel had been discarded after extraction of pearl, which has a low utilization rate and a environmental pollution. But research shows that, the mussel meat is also an excellent material of protein. This subject use pearl mussel as raw materials, generally the pearl mussel which take out pearl always used as waste to be discarded. The preparation of antioxidant peptides is depended on two kinds of methods, adopted papain to enzymolysis pearl mussel, and the two methods are optimized. Compared the distinction of two methods to prepare polypeptide, and design a factory of mussel polypeptide powder production depended on this.1,Adopting the method of enzymatic to prepare antioxidant peptide of mussel, using DPPH free radical scavenging rate,OH clearance rate and mussel protein degree of hydrolysis as evaluation indexes, then research on the preparation technology of antioxidant peptide. The designation of L18(37) orthogonal test is based on single factor and through comprehensive consideration on these three indicators, then optimization of the preparation technology. The results showed that, the optimal conditions for enzymatic hydrolysis:enzymolysis temperature60℃, enzymolysis time5h, solid-liquid ratio3:10(w/V), enzymolysis pH6.5,, enzyme concentration6000U/g, the DPPH free radical scavenging rate of prepared polypeptide is85.5%, OH removal rate is50.7%and the hydrolysis degree is23.09%.2,To prepare the mussel antioxidant peptides with ultrasonic-enzymatic method, first we get the best preparation process with antioxidant activity as an index, namely first we treated the mussel with ultrasonic microwave, and then hydrolyzed with papain. After the optimization of the process, the optimum of ultrasonic-enzymolysis conditions we get is:100W of ultrasonic power for40min at40℃,3:20of the ration of material and water。 Based on these experiments, we study the effect of ultrasonic treatment on the enzymolysis, it's found that the time of enzymolysis can be reduced to1h, the ration of material and water can be shortened to3:20from the initially3:10.3,After getting the optimum preparation process of the two method, we compare the two methods, namely the enzymatic and ultrasonic-enzymolysis which both used for the prepared of mussel's antioxidant peptide, by five different methods. The result is that:the EC50and the distribution of Molecular weight of the two method are much the same, which shows that the polypeptide prepared by the two methods are the same; compared the content of the water-soluble protein and recovery rate of the product, we find that the amount of mussel's antioxidant peptide prepared by the ultrasonic-enzymolysis is lager than the enzymatic method. From these experiments, we can deduced that the ultrasonic wave can promote the solubility of the mussel protein, increase the contact between the protein and the papain, promote the hydrolysis of the protein, and then result in the increase of the product.Finally, on the basis of the experimental results, combined with the local resources, geographical location and policy conditions of Poyang Lake, we design an plant with a annual output of300tons of mussel polypeptide powder. This design are carried out in the following aspects like the factory's total plane chart, workshop floor plan, the plant's process, material balance, equipment selection and so on. In addition, the economic analysis is conducted with this design. The results of design shows that the fixed assets investment of the mussel polypeptide powder plant is2.39004million RMB, the annual profit reach up to18.26049million RMB, the safety rate of the management is89.65%, and the recovery period of investment is1.3Years.