Food grade fish collagen
Food-grade fish collagen is a kind of collagen peptide extracted from fish scales and fish skins by using advanced bioengineering directed enzyme digestion technology, simulating the principle of human digestion of protein. Its protein content is over 90%, and there are 18 amino acids, including 7 essential amino acids. It has the characteristics of high protein content, low ash content, low heavy metal content, small molecular weight, easy absorption and utilization by human body, high biological potency, and promoting the absorption of vitamins and minerals. Due to the adoption of directed enzyme digestion technology, various bioactive peptides hidden in macromolecular collagen can be released, so this product also has the function of regulating human physiological functions.
Packing: 10 kg/box;
Application of food-grade fish collagen products;
The application of 1. 1 in common food;
(1) Food packaging: Fish collagen can be used as casing of various sausage products, which has the characteristics of good taste, good transparency and simple manufacturing process, and is well received by users. It can also be used as a food protective layer, which has antioxidant effect and can keep the color of meat food bright.
(2) Additives for meat products: Adding collagen to meat products can not only improve the quality of products (such as taste and juiciness), but also increase the protein content of products, and there is no bad smell. The research of Medllenet and others shows that when the amount of collagen is 2% and the amount of water is about 20%, the sausage has the best sense, texture and taste. (3) Dairy products and beverages: When added to various dairy products and beverages, it can not only significantly improve the protein content and nutritional value of the products, but also supplement the protein and amino acids needed by the human body, protect joints and make people recover from fatigue quickly.
(4) Bread and cakes: Adding fish collagen to bread and cakes can strengthen the protein nutrition of bread and cakes and improve the nutritional structure and product quality of food.
1.2 Application of functional food;
Inhibitory effect of (1) on blood pressure increase: It has been confirmed that there are peptides in collagen that inhibit ACE converting enzyme, and ACE is the main substance that causes blood pressure increase in blood vessels. Experiments were carried out on hypertensive mice (SHR). The results showed that the blood pressure of the group that ate collagen was obviously inhibited.
(2) Protection of gastric mucosa and anti-ulcer effect: In the digestive tract, gastric mucosal injury can cause gastric bleeding. Ejiao has attracted people's attention because of its functions of reducing gastric mucosal blood flow, promoting blood circulation and coagulation. Many experiments have proved that collagen has protective effect on gastric mucosa. In addition, the researchers also compared the protective effects of milk and collagen on gastric mucosa and found that the latter was much better than the former.
(3) Promoting bone formation: Collagen family is an essential organic substance for human body and plays an extremely important role in various life activities. Bone tissue is composed of 1/3 organic matter and 2/3 inorganic matter, and collagen accounts for 80%-90% of the organic matter, which is very important for maintaining the structural integrity and biomechanical properties of bone. Ingestion of collagen can promote bone formation and strengthen collagen structure at low calcium level, thus improving bone strength, that is, preventing osteoporosis; Collagen can also be used as a metabolic promoter to promote the biosynthesis of collagen in organisms and improve the aging and functional decline of biological tissues caused by age. Collagen also has a good preventive and therapeutic effect on collagen diseases such as arthropathy. Collagen calcium vitamin is made of collagen, calcium and vitamins. Animal experiments show that it has the effects of strengthening bones, nourishing blood and enriching blood, and also has a good role in promoting wound healing. Ingestion of collagen can strengthen collagen structure at low calcium level, thus improving bone strength, that is, preventing osteoporosis.
(4) Artificial plasma substitute: The molecular weight of purified collagen is controlled between 50000- 100000, which is roughly equivalent to that of albumin (69000). Collagen with this molecular weight can maintain the necessary osmotic pressure of blood, which is closer to the natural properties of plasma and has a very good effect.