Method of preparing edible gelatin with combined zyme

A technology combining enzymes and gelatin, which is applied in food preparation, application, food science, etc., can solve problems such as incomplete degradation of bone gelatin protein, increased cost, and impact on gelatin quality, so as to reduce subsequent processes and unstable factors, and reduce environmental pollution. Pollution, the effect of shortening the production cycle

Inactive Publication Date: 2008-01-23
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
View PDF1 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent CN1473901A discloses a method for preparing gelatin by using a single enzyme to degrade degreasing and non-demineralized bone paste. Degreasing without demineralization reduces the pickling process and saves water resources, but the process of grinding aggregates into bone paste is relati

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, the bone collagen (bone particle 30 ~ 50mm, pH 4 ~ 5, water content of bone bone 62.3%) 5.44kg after adopting the traditional alkaline process to pickle and wash the bone collagen is subjected to a combined enzymatic hydrolysis experiment:

[0022] Add three times the amount of osteosin and soak in water for 2 hours to expand the osteosin and remove oil, add pepsin with a quality of 2.65‰ of osteosin, raise the temperature to 60°C, and perform the first enzymatic hydrolysis; after 2 hours of enzymatic hydrolysis, heat up rapidly To 85°C, maintain the high temperature for 30 minutes to inactivate the enzyme, then adjust the pH of the reaction solution to 6-7 with sodium hydroxide, extract the gelatin at 60°C for 2 hours, consume 60-80% of the bone mass, and estimate the gelation rate to be 51 ~68%.

[0023] Add three times the volume of water to the remaining bone bone, and adjust the pH of the system to about 6 with sodium hydroxide; then add AS1.398 neutr...

Embodiment 2

[0026] Example 2, 100 kg of bone collagen (bone grains 10-20 mm, pH 4-5) washed with pickling and water by the traditional alkaline process was added to 100 kg of water 3 times the volume of bone bone and soaked for 3 hours to make the bone bone swell; After degreasing, add pepsin with an amount of 1.5‰ osteosin, raise the temperature to 60°C, and carry out the first enzymatic hydrolysis; Calcium hydroxide adjusts the pH of the reaction solution to 6-7, and then extracts the gel at 60°C for 2 hours. After the gel is dried, the gel yield of the first enzymatic gelatin is 30-35%, the viscosity is 2.5mPa·s, and the freezing force is 30-35%. 189 Bloom g.

[0027] Add water three times the volume of the remaining bone mass, adjust the pH of the system to 7-8 with calcium hydroxide, add 2701 alkaline protease with 1‰ of the original dry bone mass for the second enzymatic hydrolysis: enzymatic hydrolysis at a temperature of 60°C for 2 hours Afterwards, rapidly raise the temperature ...

Embodiment 3

[0029] Example 3: Take the 10-20mm bone grains after pickling and water washing in the traditional alkaline process, add 100kg of bone bone with a pH of 4-5, add about 2 times the volume of bone bone and soak for 3 hours, and add cathepsin with a dry bone mass of 1.5‰ , raise the temperature to 60°C, and carry out the first enzymolysis; after 3 hours of enzymolysis, rapidly raise the temperature to 90°C, maintain the high temperature for 20 minutes to inactivate the enzyme, and then adjust the pH of the reaction solution to 6-7 with sodium hydroxide; then Extract the gelatin at 60°C for 2 hours. After the gelatin is dried, the gelatin yield of the first enzymolysis gelatin is 30-35%, the viscosity is 2.5mPa·s, and the freezing force is 189Bloom g;

[0030] Add water 2.5 times the volume of the remaining bone mass, use sodium hydroxide to adjust the pH of the system to 7-8, add trypsin with 2‰ of the original dry bone mass, and carry out the second enzymatic hydrolysis at 60°C, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Login to view more

Abstract

The invention provides a method using combined degradation ossein adopting prolease of different specificities in sequence for zymolysis to prepare edible gelatine. The detailed procedure is that: marinating the ossein washed by dipping into acid water of the traditional lie wash technics into water for 2h to 3h, adding acid protease with the quality of dry ossein achieves to 1 per mill to 3 per mill after oil removal and conducting the first deterioration 2 to 5 when the temperature is 55 DEG C. to 60 DEG C.; raising mucus, filtering and drying after sterilizing enzyme with high temperature, thus achieving the dry gelatin; then adding water in the remained ossein, adjusting the solution reacted with the PH reaches to 4 to 8 by using alkali; then adding neutral or alkaline protease with the quality of the original dry ossein as 2 to 3 per mill and conducting the second deterioration with the temperature of 55 to 60 DEG C.; then raising mucus, filtering and drying after sterilizing enzyme with high temperature, thus achieving the dry gelatin. The ossein consumption for the first zymohydrolysis of the invention achieves 60 per cent per cent to 80 per cent and the viscosity of the glutin obtained is 2.3 mPa is multiplied by s and the bloom is 139 Bloom g; while the ossein consumption for the second zymohydrolysis of the invention achieves 15 to 30 per cent with the viscosity reaches to 3.4 mPa is multiplied by s and bloom of 101 Bloom g. Only little amoune of soft ossein dregs without viscosity are remained after boiled the remained ossein.

Description

technical field [0001] The invention relates to a method for preparing gelatin, in particular to a method for preparing edible gelatin by using combined enzymes to degrade bone collagen. Background technique [0002] While the digital age is impacting photographic gelatin, the market demand for pharmaceutical and edible gelatin is gradually expanding; at the same time, more and more attention has been paid to the functionality and safe use of gelatin, which inevitably requires further improvement of gelatin quality. improve. In the prior art, the production cycle of the alkaline process is long, the liming process is as long as 40 to 60 days, the production efficiency is low, the environmental pollution is more serious, and the specificity of the produced gelatin products is not strong, except for edible gelatin. The largest share is photographic gelatin and medicinal gelatin, which is quite restrictive for the preparation of edible gelatin. The acid process is mostly used...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/0562A23L29/281
Inventor 魏立新杜玉枝吕坪叶润蓉
Owner CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap