Process for preparing chicken liver hydrolyzed protein with proteases

A technology of chicken liver hydrolysis protein and process method, which is applied in the direction of fermentation, etc., can solve the problems of chicken liver products with fishy smell and cholesterol content, and achieve the effects of improving the use value of chicken liver, good enzymatic hydrolysis effect, and reducing cost

Inactive Publication Date: 2010-06-02
FUZHOU UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a process for preparing chicken liver hydrolyzed protein by enzymatic method, to solve a series of problems in the prior art due to fishy smell and high cholesterol content of chicken liver products, and there is no effective method to fully The problem of using chicken liver to obtain high-value products, the present invention thoroughly hydr

Method used

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  • Process for preparing chicken liver hydrolyzed protein with proteases
  • Process for preparing chicken liver hydrolyzed protein with proteases

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Raw material processing: Remove the bitter gall and tendons from the fresh chicken liver, wash it, and grind it with a mixer to make 80-mesh chicken liver puree.

[0039] Hydrolysis: add water to make a chicken liver slurry with a concentration of 10.0wt% (w / w, based on the dry weight of the chicken liver), adjust the pH to 8.0, control the reaction temperature to 58°C, add Alcalase alkaline protease, and add enzyme The amount (E / S) is 1.25wt%, and the reaction time is 3.5h.

[0040] Enzyme inactivation: keep the reaction system at 90°C for 15 minutes.

[0041] Centrifugal filtration: Use a centrifuge to centrifuge at 3000 rpm for 20 minutes to obtain the supernatant and the solid waste residue at the bottom, and filter the supernatant to obtain the hydrolyzed protein solution.

[0042] Concentrate the supernatant to make a high-protein nutrient solution.

Embodiment 2

[0044] Raw material processing: Remove the bitter gall and tendons from the fresh chicken liver, wash it, and grind it with a blender to make 100-mesh chicken liver puree.

[0045] Hydrolysis: add water to make a chicken liver slurry with a concentration of 15wt% (w / w, based on the dry weight of the chicken liver), adjust the pH to 8.5, control the reaction temperature to 60°C, add Alcalase alkaline protease, and add the amount of enzyme (E / S) is 1.5wt%, and the reaction time is 2.5h.

[0046] Enzyme inactivation: keep the reaction system at 85°C for 20 minutes.

[0047] Centrifugal filtration: Use a centrifuge to centrifuge at 4000 rpm for 10 minutes to obtain the supernatant and the solid waste residue at the bottom, and filter the supernatant to obtain the hydrolyzed protein solution.

[0048] Freeze-dry the supernatant to make protein powder with certain biological activity.

Embodiment 3

[0050] Raw material processing: Remove the bitter gall and tendons from the fresh chicken liver, wash it, and grind it with a mixer to make 90-mesh chicken liver puree.

[0051] Hydrolysis: add water to make a chicken liver slurry with a concentration of 5wt% (w / w, based on the dry weight of the chicken liver), adjust the pH to 7.5, control the reaction temperature to 55°C, add Alcalase alkaline protease, and add the amount of enzyme (E / S) was 1.0wt%, and the reaction time was 3h.

[0052] Enzyme inactivation: keep the reaction system at 100°C for 10 minutes.

[0053] Centrifugal filtration: Use a centrifuge to centrifuge at 3500 rpm for 15 minutes to obtain the supernatant and the solid waste residue at the bottom, and filter the supernatant to obtain the hydrolyzed protein solution.

[0054] The supernatant was spray-dried to make protein powder.

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Abstract

The invention provides a process for preparing chicken liver hydrolyzed protein with proteases, aiming at solving the problems that the chicken liver has heavy fishy smell and high content of cholesterol and hereby has low utilization rate. The influence of the raw material processing method, the proteolysis temperature, the pH value, the protease dosage (E/S), the substrate concentration and the proteolysis time to the hydrolysis capacity of all the proteases is investigated and the proteolysis effect of all the proteases under the optimum condition is compared in the single factor experiment by using the chicken liver as the raw material, selecting 5 proteases and taking the hydrolysis degree as the index. The high proteolysis products with optimum hydrolysis effect and flavor are obtained by optimizing the compound dual-protease proteolysis condition. The chicken liver hydrolyzed protein is prepared through proteolysis, and the main components of the chicken liver hydrolyzed protein are amino acid and small molecule peptide which have no bitter flavor. Detection shows that the chicken liver hydrolyzed protein contains no cholesterol and has some antioxidant activity.

Description

technical field [0001] The invention belongs to the technical field of chicken liver hydrolyzed protein preparation, and more particularly relates to a process method for enzymatically preparing chicken liver hydrolyzed protein. Background technique [0002] Global chicken production reached nearly 71 million tons in 2008, with China ranking second at more than 10.15 million tons, according to the U.S. Department of Agriculture's Foreign Agricultural Service (FAS). Chicken liver is a nutritious by-product that can be widely used, accounting for 2.0% to 2.5% of the weight of each chicken. There are more than 100,000 tons of chicken liver waste in the country every year. Chicken liver is rich in nutrition, rich in protein, calcium, phosphorus, iron, zinc, vitamin A, B vitamins. It has been widely used in food, feed and medicine. However, most of the existing chicken liver products are processed by traditional methods, and the products have a heavy fishy smell and high choles...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 倪莉鞠红英
Owner FUZHOU UNIVERSITY
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