阅读说明：本技术 一种鳕鱼肽及其制备方法和应用 (Cod peptide and preparation method and application thereof ) 是由 王朝辉 于 2021-09-24 设计创作，主要内容包括：本发明公开了一种鳕鱼肽及其制备方法和应用,其公开的一种鳕鱼肽的制备方法,包括以下步骤：预处理、均质、酶解、灭酶、超微膜纯化、真空热隔膜浓缩、喷雾干燥,得到鳕鱼肽粉。本发明鳕鱼肽及其制备方法,以鳕鱼为主要原料,保证了来源的安全性和天然性,制得的鳕鱼肽具有较高的活性和消化吸收性,鳕鱼肽能够增加人体皮肤弹性和活力,还可促进骨的形成,增强低钙水平下的骨胶原结构,从而提高了骨强度；能改善骨代谢,增强成骨作用；预防骨质疏松、骨质增生、骨关节肿痛等骨病。(The invention discloses a cod peptide and a preparation method and application thereof, and discloses a preparation method of the cod peptide, which comprises the following steps: pretreating, homogenizing, performing enzymolysis, inactivating enzyme, purifying with ultramicro membrane, vacuum heat membrane concentrating, and spray drying to obtain cod peptide powder. The cod peptide and the preparation method thereof have the advantages that the cod is used as the main raw material, the safety and the naturalness of the source are ensured, the prepared cod peptide has higher activity and digestion and absorption, the cod peptide can increase the skin elasticity and the activity of a human body, the formation of bones can be promoted, the bone collagen structure under the low calcium level is enhanced, and the bone strength is improved; can improve bone metabolism and enhance osteogenesis; preventing osteopathia such as osteoporosis, hyperostosis, osteoarticular swelling and pain, etc.)

1. A preparation method of cod peptide is characterized by comprising the following steps,

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, and squeezing out water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water, and performing secondary homogenization by using a colloid mill to obtain cod meat paste;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95-100 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40-70% of water from the cod protein small peptide liquid at a vacuum degree of 60-120 Pa and an evaporation temperature of 60-80 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution, wherein the inlet temperature of the spray drying is 165-185 ℃, and the outlet temperature is 82-92 ℃;

(8) and (3) sieving a product obtained by spray drying through a 50-150-mesh sieve to prepare the cod peptide powder.

2. The preparation method of cod peptide according to claim 1, wherein the step (2) is to mix the primarily homogenized cod meat with distilled water according to a mass-to-volume ratio of 1:3-1:5, wherein the secondary homogenization time is 15-20min, and the secondarily homogenized cod meat is homogenized into 100-300 μm minced cod meat.

3. The method for preparing cod peptide according to claim 1, wherein vinegar is added to the cod meat rinsed in the step (1) and ultrasonic treatment is performed to remove offensive smell of the cod meat, and the amount of vinegar added is 2-3% by weight.

4. A cod peptide, characterized by being produced by the production method according to claim 1.

5. Use of cod peptide powder according to claim 4 as health food, feed additive, pharmaceutical.

Technical Field

The invention relates to the technical field of food application, and particularly relates to cod peptide and a preparation method and application thereof.

Background

The cod is a deep-sea fish with high protein content and rich nutrition, has thick, tender and smooth meat, few fine thorns, good taste and less fat content, contains complete types of amino acids, is easy to digest and absorb, and has high development and utilization values. The cod meat not only contains vitamin A, vitamin D, vitamin E, calcium, magnesium and other nutrient substances, but also contains rich DHA and EPA, has good effects of promoting intelligence development, relieving eye fatigue, enhancing immunity and the like, and is suitable for people of all ages. Therefore, the method is very popular with consumers.

Compared with protein, the oligopeptide has smaller molecular weight, is easy to dissolve in water and is easier to digest and absorb by human bodies. After being digested by human body, the protein is mainly absorbed in the form of peptide, and the nutritive value of the oligopeptide is higher than that of free amino acid. And secondly, after some proteins are hydrolyzed into oligopeptides, the oligopeptides also have various biological activities of oxidation resistance, antiproliferation, inflammation resistance, immunoregulation, fatigue resistance and the like, and further improve the application value of the fish meat.

At present, the methods for hydrolyzing protein mainly comprise a chemical hydrolysis method and a protease hydrolysis method, wherein the chemical hydrolysis method is to use acid or alkali with a certain concentration to react with protein, but the method has the disadvantages of violent reaction, difficult control, easy damage to amino acid, difficult maintenance of polypeptide activity and nutrient loss. The protease hydrolysis method has the advantages of mild reaction conditions, easy control of reaction process, higher feasibility and no potential safety hazard, the enzymolysis can hydrolyze protein in fish meat into small peptide consisting of 2-20 amino acids, and the prepared product has high nutritive value and good physicochemical property. However, the hydrolysis of fish meat tends to produce bitter taste, which seriously affects its use in the food industry.

In the intact protein molecule, the hydrophobic groups are located inside the protein molecule and cannot come into contact with taste buds, so that no bitter taste is perceived. When the peptide chain is broken after proteolysis, the hydrophobic groups are exposed and a bitter taste is produced. The hydrophobicity, primary sequence, spatial structure, peptide length and bulkiness of the molecule are of great significance to bitter taste perception. The amino acid sequences of some peptides indicate that strong bitter taste is generated when leucine residues are present at the N-and C-terminals, and some leucine-containing peptides such as Leu-Gly, Leu-Leu and Leu-Tyr have been identified as important bitter compounds in foods. Whether or not the enzymatic hydrolysis of protein gives a bitter taste and the magnitude of the bitter taste value depend on the type of protein, the type of enzyme, the hydrolysis conditions, and other factors. Therefore, it is urgent to find a method for hydrolyzing fish protein to obtain low-bitter and high-utilization peptide.

SUMMARY OF THE PATENT FOR INVENTION

Aiming at the defects of the prior art, the invention provides a preparation method of cod peptide, which is used for obtaining oligopeptide with low bitter taste and high utilization rate.

The invention is realized by the following technical scheme, and the preparation method of the cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, and squeezing out water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water, and performing secondary homogenization by using a colloid mill to obtain cod meat paste;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95-100 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40-70% of water from the cod protein small peptide liquid at a vacuum degree of 60-120 Pa and an evaporation temperature of 60-80 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution, wherein the inlet temperature of the spray drying is 165-185 ℃, and the outlet temperature is 82-92 ℃;

(8) and (3) sieving a product obtained by spray drying through a 50-150-mesh sieve to prepare the cod peptide powder.

Further, the step (2) is to mix the primarily homogenized fish meat and distilled water according to a mass-to-volume ratio of 1:3-1:5, wherein the secondary homogenization time is 15-20min, and the primarily homogenized fish meat is homogenized into the cod meat mash with the particle size of 100 mu m.

Further, vinegar is added into the cod meat rinsed in the step (1), and ultrasonic treatment is carried out to remove the fishy smell of the cod meat, wherein the adding amount of the vinegar is 2-3 wt%.

The invention also discloses cod peptide prepared by the preparation method.

The invention also discloses application of the cod peptide powder as a health food, a feed additive and a medicament.

The cod peptide and the preparation method thereof have the advantages that the cod is used as the main raw material, the safety and the naturalness of the source are ensured, the prepared cod peptide has higher activity and digestion and absorption, the cod peptide can increase the skin elasticity and the activity of a human body, the formation of bones can be promoted, the bone collagen structure under the low calcium level is enhanced, and the bone strength is improved; can improve bone metabolism and enhance osteogenesis; preventing osteopathia such as osteoporosis, hyperostosis, osteoarticular swelling and pain, etc.

The preparation method of the cod peptide powder is simple and easy to implement, and compared with the prior art, the cod peptide powder has the following advantages:

(1) the cod fish meal prepared by the process has stable quality and good quality, the collagen content of the cod fish meal reaches more than 93 percent, and the in vitro digestibility reaches more than 90 percent.

(3) The papain has cysteine in the active center, belongs to thiol protease, and has high enzyme activity, high heat stability, high safety and other advantages.

(4) The cod fish tape water is ground by a colloid mill to obtain skin slurry, so that the enzymolysis effect is ensured, the enzymolysis time is shortened, and the dosage of papain is reduced.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easier to understand, the invention is further described with reference to the following embodiments.

Example 1

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 2% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:3 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 15min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 300 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40% of water from the cod protein small peptide liquid at a vacuum degree of 60Pa and an evaporation temperature of 60 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at the inlet temperature of 185 ℃ and the outlet temperature of 92 ℃;

(8) and (4) sieving a product obtained by spray drying through a 50-mesh sieve to prepare the cod peptide powder.

Example 2

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 3% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:4 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 20min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 200 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 100 ℃, and centrifugally separating supernatant to obtain cod enzymolysis liquid;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a 0.5-micron microfilter and a 200-3000Da ultramicro membrane machine to obtain a cod protein small peptide solution with the molecular weight less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 50% of water from the cod protein small peptide liquid at a vacuum degree of 90Pa and an evaporation temperature of 70 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at an inlet temperature of 175 ℃ and an outlet temperature of 87 ℃;

(8) and (4) sieving a product obtained by spray drying with a 100-mesh sieve to prepare the cod peptide powder.

Example 3

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 3% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:5 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 20min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 100 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 100 ℃, and centrifugally separating supernatant to obtain cod enzymolysis liquid;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a 1.0-micron microfilter and a 200-3000Da ultramicro membrane machine to obtain a cod protein small peptide solution with the molecular weight less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 70% of water from the cod protein small peptide liquid at a vacuum degree of 120Pa and an evaporation temperature of 80 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at the inlet temperature of 185 ℃ and the outlet temperature of 92 ℃;

(8) and (4) sieving a product obtained by spray drying with a 150-mesh sieve to prepare the cod peptide powder.

Comparative example 1

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 2% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:3 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 15min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 300 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin accounting for 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 h; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40% of water from the cod protein small peptide liquid at a vacuum degree of 60Pa and an evaporation temperature of 60 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at the inlet temperature of 185 ℃ and the outlet temperature of 92 ℃;

(8) and (4) sieving a product obtained by spray drying through a 50-mesh sieve to prepare the cod peptide powder.

Comparative example 2

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 2% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:3 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 15min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 300 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 h; then adjusting pH to 7.0-7.5, adding flavourzyme with the mass of 0.6-0.8% of the cod meat, and carrying out enzymolysis at 50-55 ℃ for 1.5-2 h;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40% of water from the cod protein small peptide liquid at a vacuum degree of 60Pa and an evaporation temperature of 60 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at the inlet temperature of 185 ℃ and the outlet temperature of 92 ℃;

(8) and (4) sieving a product obtained by spray drying through a 50-mesh sieve to prepare the cod peptide powder.

Comparative example 3

A preparation method of cod peptide comprises the following steps:

(1) pretreatment: removing fish skin and fish bone of the cod, washing with distilled water, adding vinegar into the rinsed cod meat, performing ultrasonic treatment to remove fishy smell of the cod meat, wherein the adding amount of the vinegar is 2% by weight, and extruding water to obtain cod meat for later use;

(2) homogenizing: performing primary homogenization treatment on the obtained cod meat by using a meat grinder, mixing the primarily homogenized cod meat with distilled water according to a material-liquid ratio of 1:3 by mass-volume ratio, performing secondary homogenization by using a colloid mill for 15min, and homogenizing the secondarily homogenized cod meat into cod meat paste with the particle size of 300 mu m;

(3) enzymolysis: adjusting pH to 7.5-8.0, adding trypsin and papain with a total amount of 0.6-0.8% of the weight of the cod meat, and performing enzymolysis at 50-55 deg.C for 2-2.5 hr at a ratio of 1: 1;

(4) enzyme deactivation: after the enzymolysis is finished, inactivating enzyme at 95 ℃, and centrifugally separating supernatant to obtain cod enzymatic hydrolysate;

(5) and (3) ultramicro membrane purification: roughly purifying the cod protein small peptide molecules by passing the cod enzymolysis solution through a micro filter with the particle size of 0.2-1.0 mu m and an ultramicro membrane machine with the particle size of 200 and 3000Da to obtain a cod protein small peptide solution with the molecular weight of less than or equal to 3000 Da;

(6) vacuum heat membrane concentration: removing 40% of water from the cod protein small peptide liquid at a vacuum degree of 60Pa and an evaporation temperature of 60 ℃ to obtain a cod protein small peptide concentrated solution;

(7) spray drying the cod protein small peptide concentrated solution at the inlet temperature of 185 ℃ and the outlet temperature of 92 ℃;

(8) and (4) sieving a product obtained by spray drying through a 50-mesh sieve to prepare the cod peptide powder.

Test example 1

The cod peptides prepared in examples 1 to 5 and comparative examples 1 to 2 were tested for wrinkle removal performance:

the skin elasticity is measured by a suction method in a constant negative pressure mode, namely a test probe applies negative pressure on the surface of the skin to suck the skin into a probe hole, the skin deformation recovers after the negative pressure disappears, the skin deformation can be measured along with the negative pressure and time change by a device which emits light and receives light in a tester, the device can reflect the sucked depth of the skin, so that a graph of the skin stretching length along with the time change can be obtained, Uf represents the maximum stretching amount of the skin, Ue represents the stretching amount of the skin when the constant negative pressure is applied to the skin for 0.1 second, Ur represents the skin recovery amount after no negative pressure is applied for 0.1S, Uv is equal to Uf-Ue viscoelasticity part, Ua represents the recovery amount of the skin after the negative pressure is cancelled to the next continuous test and the negative pressure is added, R2 is equal to Uf, R2 is a parameter reflecting the skin elasticity, and the skin elasticity is closer to 1 when the R2 value is larger.

Subjects aged 40-60 years, male and female halves, were selected and randomized into 6 groups of 30 individuals each. The subject has skin aging phenomena such as wrinkles, loose skin or dry skin. The subjects were free of serious systemic disease, no active allergic disease, and had not been tested for skin treatment, cosmetic, and other possible effects. The subjects had no significant difference in sex, age, disease condition, etc. (P >0.05), and were comparable.

The test method comprises the following steps: the test subjects consumed cod peptide 3 times a day, 3 grams each, and tested.

Before using the cod peptide of the present invention, the face elasticity value was measured with a skin elasticity tester (supplied by CK company, germany, model MPA580) for the face; the face elasticity values were again measured after 30 days of consumption. The elasticity R2 was measured 5 times per test area and averaged.

Specific test data are shown in Table 1

	Elastic value
		Example 1	0.75
Example 2	0.78
		Example 3	0.76
Comparative example 1	0.68
		Comparative example 2	0.72

In summary, the preparation method of the cod peptide is prepared by taking the cod with the head and the viscera removed as a raw material and performing pretreatment, homogenization, enzymolysis, enzyme deactivation, ultramicro membrane purification and vacuum thermal diaphragm concentration and spray drying.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.