Preparation method of black bone chicken active peptide

A black-bone chicken and active peptide technology, which is applied in the field of preparation of silky active peptides, can solve the problems of proteins and peptides with unknown molecular weight ranges, which are not involved, and achieve improved immunity, simple and easy operation, and low content of active peptides. high effect

Inactive Publication Date: 2009-12-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing public patent technology and non-patent literature do not involve the method of specially preparing black-bone chicken active peptides by protease enzymolysis and membrane separation technology, for example: "A kind of extraction process of black-bone chicken nutritional components" with the authorized publication number CN1168394C 》A nutrient solution prepared by boiling black-bone chicken first, then hydrolyzing with papain, and then deoiling with insect wax. There are a large number of free amino acids and proteins and peptides with unknown molecular weight ranges in the nutrient solution

Method used

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  • Preparation method of black bone chicken active peptide
  • Preparation method of black bone chicken active peptide
  • Preparation method of black bone chicken active peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Take 50 kg of black-bone chickens, slaughter them, remove their hair, remove their viscera, crush their heads and claws, and beat them into minced meat.

[0029] Add 2 times the amount of water to the above minced meat, stir evenly, raise the temperature to 85°C and keep it warm for 25 minutes, then adjust and maintain the temperature to 45±1°C, and adjust the pH value to 6.9. At this time, the mixture contains about 13 kg of protein, and the substrate The concentration is 8.7%, adding Novozymes neutral protease 200g for enzymolysis; the enzymolysis time is 4 hours; after enzymolysis, the enzymolysis solution is heated to inactivate the enzyme, the inactivation temperature is 85°C, and the inactivation time is 30 minutes; inactivation After cooling the enzymolysis solution to 30°C, separate and remove the upper layer of fat, take the enzymolysis solution and go through centrifugal filtration for primary filtration. 0.15Mpa, the filtrate is ultra-filtered through a polye...

Embodiment 2

[0032] Get 50 kilograms of black-bone chickens, pretreatment, enzymolysis process, primary filtration, fine filtration, and ultrafiltration process are the same as embodiment 1. The enzymolysis solution after ultrafiltration is then nano-filtered with a polyamide organic composite membrane with a molecular weight cut-off range of 300-1000Da, the filtration pressure is 0.15-0.45Mpa, and the peptide solution with a molecular weight less than 1000Da is harvested, then concentrated and spray-dried, that is have to. During spray drying, the hot air temperature at the inlet of the equipment is 90°C, and the temperature at the air outlet is 35°C.

[0033]After the above drying steps are completed, 6.8 kg of finished silky chicken active peptides (yield 52.3%) are obtained, the peptide content is 95%, and the protein molecular weight is less than 1000Da.

Embodiment 3

[0035] Take 50 kg of black-bone chickens, slaughter them, remove their hair, remove their viscera, crush their heads and claws, and beat them into minced meat.

[0036] Add 4 times the amount of water to the above minced meat, stir evenly, raise the temperature to 85°C and keep it warm for 20 minutes, then adjust and maintain the temperature to 55±1°C, and adjust the pH value to 7.5. At this time, the mixture contains about 13 kg of protein, and the substrate The concentration is 5.2%, add 200g of Novozyme flavored protease for enzymolysis; the enzymolysis time is 4 hours; after enzymolysis, the enzymolysis solution is heated up to inactivate the enzyme, the enzymatic inactivation temperature is 90°C, and the enzymatic inactivation time is 30 minutes; after enzymatic inactivation Cool the enzymatic solution to 30°C, remove the upper layer of fat, take the enzymatic solution and pass it through a plate-and-frame filter press for primary filtration. The overpressure is 0.15Mpa, ...

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Abstract

A method for preparing active peptide of silky chicken, which uses silky chicken as raw material, through advanced enzymolysis and membrane separation technology, to prepare active peptide with high peptide content, molecular weight less than 6000Da, easy to be absorbed by human body, it has Anti-fatigue, enriching blood, improving immunity and other biological activities are especially suitable for the nourishment and treatment of various types of deficiency syndromes. At the same time, the preparation process is scientific and reasonable, environmentally friendly and pollution-free. The separation process is operated at room temperature, saving energy, easy to operate, and high in efficiency. Suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of silkie active peptide. Background technique [0002] Black-bone chicken is a special medicinal and health-care chicken breed that has been raised for a long time in my country. As a traditional Chinese medicine, black-bone chicken can be formulated into compound prescriptions or eaten alone. effect. It is also commonly used for diseases such as old age and frailty, malnutrition, hepatitis, diabetes, diarrhea, anemia, chronic diarrhea, and chronic dysentery. Black-bone chicken has a good curative effect on various deficiency syndromes, such as qi deficiency, blood deficiency, spleen deficiency, kidney deficiency, and heart deficiency. It is especially effective for children with weak constitution, old and frail, especially gynecological diseases. The eater feels energetic, energetic, sleeps well, improves work efficiency, and relieves various symptoms; the main nutritional and functional ingredient of t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K2/00C07K1/14C07K1/34
Inventor 谢明勇钟虹光田颖刚聂少平付志红
Owner NANCHANG UNIV
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