Fish collagen peptide preparation technology includes chemical method, enzymatic method, thermal degradation method and the combined application of these methods. The molecular weight range of collagen peptide prepared by different technologies is very different. Chemical method and thermal degradation method are mostly used to prepare gelatin, while enzymatic method is mostly used. For the preparation of collagen peptide; the preparation method of Fish collagen peptide includes:

The first generation of preparation technology: chemical hydrolysis
Using animal skin and bone as raw materials, collagen is hydrolyzed into amino acids and small peptides under acid or alkaline conditions. The reaction conditions are severe, the amino acids are seriously damaged during the production process, and L-amino acids are easily converted into D-amino acids, forming chloropropanol. and other toxic substances, and it is difficult to control the hydrolysis process according to the specified degree of hydrolysis, this technology has been rarely used in the field of Fish collagen peptide.
The second generation preparation technology: biological enzymatic hydrolysis
Using animal skin and bone as raw materials, collagen is hydrolyzed into small peptides under the catalysis of biological enzymes. The reaction conditions are mild, and no harmful by-products are generated during the production process. However, the molecular weight distribution of the hydrolyzed peptides is wide and the molecular weight is uneven. Before 2010, this method was widely used in the field of Fish collagen peptide preparation.
The third generation preparation technology: biological enzymatic hydrolysis + membrane separation method
Using animal skin, bone, etc. as raw materials, collagen is hydrolyzed into small peptides under the catalysis of proteolytic enzymes, and then the distribution of molecular weight is controlled by membrane filtration; the reaction conditions are mild, no harmful by-products are generated during the production process, and the molecular weight of the product polypeptide is Narrow distribution and controllable molecular weight; Fish collagen peptide manufacturers tell you that this technology will be applied around 2015.
Fourth-generation preparation technology: peptide preparation technology separated by collagen extraction and enzymatic hydrolysis
Based on the thermal stability study of collagen, collagen was extracted near the critical thermal denaturation temperature, and the extracted collagen was enzymatically hydrolyzed with biological enzymes, and then the molecular weight distribution was controlled by membrane filtration. Fish collagen peptide manufacturers tell you that the collagen extraction process is not denatured by temperature control, which reduces the occurrence of Maillard reaction and inhibits the formation of colored substances. The reaction conditions are mild, the molecular weight of the peptide is uniform and the range is controllable, and the production of volatile substances can be reduced, and the fishy smell can be suppressed. It is the most advanced Fish collagen peptide preparation process so far in 2019.