KIM, DONG CHUNG,김동청,IN, MAN JIN,인만진,LEE, SONG HEE,이송희,PARK, WOO CHIN,박우진,KIM, JU YOON,김주윤,KIM, EUN JI,김은지
申请号：
KR1020160157018
公开号：
KR1020180058875A
申请日:
2016.11.24
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to an extraction method of jellyfish protein. The extraction method comprises: a preparation step of washing and dehydrating jellyfish a drying step of drying washed and dehydrated jellyfish to have a moisture content of 10% or less at a temperature of 50-80°C by using a hot air dryer a pulverizing step of producing the dried jellyfish in a powder form having a size of 100 to 500 μm an expansion step of adding the powder form jellyfish to distilled water whose acidity is adjusted, and heating the same at a temperature of 80 to 100°C for 1-3 hours to expand jellyfish powder particles an enzyme reaction step of adding the enzyme to 2 wt% of the jellyery powder after the expansion step (S40) and reacting the enzyme at a temperature of 45 to 60°C for 1 to 3 hours and a recovery step of heating the same at a temperature of 90 to 100°C for 5 to 20 minutes to activate the enzyme after the enzyme decomposition reaction of the jellyfish, and collecting a protein extract while removing and filtering a residue of the jellyfish. According to the present invention, the dehydration, drying, crushing, expansion, enzymatic decomposition, and recovery processes are performed in series of continuous processes when a protein contained in jellyfish is extracted. Thus, a protein containing collagen as a main component in jellyfish can be extracted with an excellent recovery rate. The present invention has an advantage of providing excellent economic feasibility and convenience.본 발명인 해파리 단백질의 추출방법에 관한 것으로, 해파리를 세척, 탈수시키는 준비단계와, 세척, 탈수된 해파리를 열풍건조기를 이용하여 50 ~ 80℃의 온도에서 수분함량이 10% 이내가 되도록 건조하는 건조단계와, 건조된 해파리를 100 ~ 500㎛ 크기의 분말형태로 제조하는 분쇄단계와, 분말형태의 해파리를 산도가 조정된 증류수에 첨가하고 80 ~ 100℃의 온도에서 1 ~ 3시간 가열하여, 해파리 분말 입자를 팽창시키는 팽창단계와, 상기 팽창단계(S40) 이후, 효소를 해파리 분말 중량 대비 2중량% 첨가하고, 45 ~ 60℃의 온도에서 1 ~ 3시간 반응시키는 효소반응단계와, 해파리의 효소분해반응 후, 90 ~ 100℃의 온도에서 5 ~ 20분간 가열하여 효소를 실활시키고, 해파리의 잔여물을 제거, 여과하면서 단백질 추출액을 회수하는 회수단계로 이루어진다.본 발명은 해파리에 함유된 단백질의 추출 시 탈수, 건조, 분쇄, 팽창, 효소분해반응, 회수공정이 일련의
