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Process for preparing chicken liver hydrolyzed protein with proteases

A technology of chicken liver hydrolyzed protein and process method, applied in the direction of fermentation, etc., can solve the problem of chicken liver products with fishy smell and cholesterol content, etc., and achieve the effect of improving the utilization value of chicken liver, easy digestion and absorption, and good effect.

Inactive Publication Date: 2011-10-26
FUZHOU UNIV
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  • Summary
  • 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 hydrolyzes the raw materials through single enzyme or compound protease, the main components of the product are amino acids, small molecule polypeptides and flavor nucleotides, etc., do not contain cholesterol, and have a high The nutritional value and biological activity of chicken liver improve the utilization value of chicken liver, the preparation process is simple, and the production cost is reduced

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 gall bladder and tendons from the fresh chicken liver. After washing, use a mixer to mash it to make 80 mesh chicken liver paste.

[0039] Hydrolysis: Add water to prepare a chicken liver slurry with a concentration of 10.0wt% (w / w, calculated as the percentage of dry chicken liver weight), adjust the pH to 8.0, control the reaction temperature to 58°C, add Alcalase alkaline protease, and add enzymes 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: Centrifuge at 3000 rpm for 20 minutes using a centrifuge to obtain the supernatant and bottom solid waste residue. The supernatant is filtered to obtain the hydrolyzed protein solution.

[0042] The supernatant is concentrated into a high-protein nutrient solution.

Embodiment 2

[0044] Raw material processing: remove the gall bladder and tendons from the fresh chicken liver, clean it, mash it with a mixer to make 100 mesh chicken liver paste.

[0045] Hydrolysis: Add water to prepare a chicken liver slurry with a concentration of 15wt% (w / w, calculated as the percentage of dry chicken liver weight), 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: Centrifuge at 4000 rpm for 10 minutes using a centrifuge to obtain the solid waste residue in the upper layer and the bottom layer. The supernatant is filtered to obtain the hydrolyzed protein solution.

[0048] The supernatant is lyophilized to prepare protein powder with certain biological activity.

Embodiment 3

[0050] Raw material processing: the fresh chicken liver is removed from the gall bladder and tendons, and after cleaning, it is crushed with a mixer to make 90 mesh chicken liver paste.

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

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

[0053] Centrifugal filtration: Centrifuge at 3500 rpm for 15 minutes using a centrifuge to obtain the solid waste residue of the upper layer and the bottom layer. The supernatant is filtered to obtain the protein hydrolysate solution.

[0054] The supernatant was spray-dried to prepare 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 theproteolysis 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 preparation of hydrolyzed protein of chicken liver, and more specifically relates to a process method for preparing hydrolyzed protein of chicken liver by an enzymatic method. Background technique [0002] According to the Foreign Agricultural Service (FAS) of the US Department of Agriculture, global chicken production reached nearly 71 million tons in 2008, and China's chicken production ranked second, reaching more than 10.15 million tons. Chicken liver is a nutrient-rich and widely available by-product, which accounts for 2.0% to 2.5% of each chicken's body weight. There are about 100,000 tons of chicken liver scraps in the country every year. Chicken liver is rich in nutrition, rich in protein, calcium, phosphorus, iron, zinc, vitamin A, and B vitamins. It has been used in food, feed and medicine. However, the existing chicken liver products are mostly processed by traditional methods. The products have ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 倪莉鞠红英
Owner FUZHOU UNIV
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