A method of vegiterble and marin collagen peptide

摘要

PURPOSE: A process for preparing vegetable and marine collagen peptides is provided, thereby improving the stability of the collagen peptides because citric acid is used, improving the taste and flavor thereof, and preventing environment problems because water is used as a solvent. CONSTITUTION: A process for preparing vegetable and marine collagen peptides comprises the steps of: removing impurities from vegetables and marine products and chopping them; adding an organic acid solution into the vegetables and marine products; adding protease such as trypsin, papain or pepsin into the mixture of the organic acid solution and the vegetables and marine products; filtering the collagen peptide solution to remove sludgy therefrom when collagen concentration reaches to a certain value; heating the filtrated collagen peptide solution; and centrifuging the collagen peptide solution to remove impurities.