US 12,290,086 B2
Hydrolyzed compound protein for larval largemouth bass (Micropterus salmoides) and use thereof
Songlin Li, Shanghai (CN); Zhengyu Sheng, Shanghai (CN); Zhihao Han, Shanghai (CN); and Naisong Chen, Shanghai (CN)
Assigned to Shanghai Ocean University, Shanghai (CN)
Filed by Shanghai Ocean University, Shanghai (CN)
Filed on Sep. 8, 2022, as Appl. No. 17/940,107.
Claims priority of application No. 202111551542.4 (CN), filed on Dec. 17, 2021.
Prior Publication US 2023/0189847 A1, Jun. 22, 2023
Int. Cl. A23K 50/80 (2016.01); A23K 10/14 (2016.01); A23K 10/22 (2016.01); A23K 10/24 (2016.01); A23K 10/30 (2016.01); A23K 20/147 (2016.01); A23K 20/163 (2016.01); A61K 35/60 (2006.01); A61P 3/02 (2006.01)
CPC A23K 50/80 (2016.05) [A23K 10/14 (2016.05); A23K 10/22 (2016.05); A23K 10/24 (2016.05); A23K 10/30 (2016.05); A23K 20/147 (2016.05); A23K 20/163 (2016.05); A61K 35/60 (2013.01); A61P 3/02 (2018.01)] 3 Claims
 
1. A compound protein for larval largemouth bass (Micropterus salmoides), comprising the following components: 72-74 parts by weight of a hydrolyzed protein pre-mixture, 3-5 parts by weight of mixed fish soluble meal, 4-6 parts by weight of gluten flour, 2-4 parts by weight of sodium caseinate, and 0.4-0.6 parts by weight of a yeast hydrolysate, wherein the compound protein for larval largemouth bass is obtained by fully pulverizing the components, passing the components through a 100-mesh sieve, and then fully mixing in proportion the components, and wherein the hydrolyzed protein pre-mixture comprises white fish meal, fermented soybean meal, shrimp meal and blood meal, and the weight ratio is 58-62:5-7:4-6:2-3, respectively;
wherein the hydrolyzed protein pre-mixture is prepared by a method comprising the following steps:
a) mixing the white fish meal, the fermented soybean meal, the shrimp meal, and the blood meal to obtain a premix, and then mixing the premix with sterile distilled water in a solid-liquid ratio of 1:2;
b) adding in 2 wt. % of a neutral protease and 1 wt. % of a keratinase into the premix, mixing evenly, and then stirring to form an enzymatic premixture;
c) heating the enzymatic premixture in b) into a 50° C. water bath for 30 min, and stirring the enzymatic premixture once every 10 min;
d) putting an enzymatic hydrolysate into the enzymatic premixture of c) and then air drying at 105° C. for sterilization and enzyme inactivation for 30 min to obtain a resulting product; and
e) then drying the resulting product after the sterilization and the enzyme inactivation in d) at 80° C. for 12 h, and then obtaining the hydrolyzed protein pre-mixture.