Method for preparing high-F value pig blood oligopeptide

A pig blood and oligopeptide technology, applied in protein food processing, animal protein processing, food science and other directions, can solve the problems of difficult large-scale application, long production cycle and high production cost, and achieve short production cycle, good balance, and low cost. The effect of production costs

Inactive Publication Date: 2010-08-04
湖南生安赛特农牧股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method only involves the preparation of hydrolyzed protein from pig blood instead of high F value oligopeptides. At the same time, this met...

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0027] Example 1: Preparation and extraction of pig blood oligopeptides with high F value from pig blood.

[0028] Step 1: Wash and collect blood from live pigs that pass the quarantine, add 6.0g / L trisodium citrate for anticoagulation, ultrasonically crush for 10 minutes, adjust the initial pH value to 12 with NaOH, add alkaline protease for hydrolysis, and add enzyme amount of 0.45 g / 100mL, enzymatically hydrolyze for 7h at 50°C.

[0029] Step 2: Add flavor protease (purchased from Novozymes China Biotechnology Co., Ltd.) to hydrolyze the pig blood protein hydrolyzate after alkaline protease enzymatic hydrolysis, the amount of enzyme added is 0.45g / 100mL, and enzymatic hydrolyze at 46°C for 6h.

[0030] Step 3: Use hydrochloric acid to adjust the pH value of the pig blood protein hydrolyzate to 5, and then add the activated carbon to the pig blood protein hydrolyzate at a carbon-to-liquid ratio of 1:10. Stir once every 20 minutes.

[0031] Step 4: Centrifuge at 9000r / min f...

Embodiment 2

[0032] Example 2: Preparation and extraction of pig blood oligopeptides with high F value from pig blood.

[0033] Step 1: Wash and collect blood from live pigs that pass the quarantine, add 7.0g / L trisodium citrate for anticoagulation, ultrasonically crush for 12 minutes, adjust the initial pH value to 10 with NaOH, add alkaline protease for hydrolysis, and add enzyme amount 0.40 g / 100mL, at 52°C for 6 hours.

[0034] Step 2: Add flavor protease (purchased from Novozymes China Biotechnology Co., Ltd.) to hydrolyzate the pig blood protein hydrolyzate after alkaline protease enzymatic hydrolysis, the amount of enzyme added is 0.50g / 100mL, and the enzymolysis is carried out at 45°C for 5h.

[0035] Step 3: Use hydrochloric acid to adjust the pH value of the pig blood protein hydrolyzate to 5, and then add the activated carbon to the pig blood protein hydrolyzate at a carbon-to-liquid ratio of 1:15. Stir once every 20 minutes.

[0036] Step 4: Centrifuge at 9000r / min for 30min ...

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Abstract

The invention relates to a method for preparing high-F value pig blood oligopeptide. The high-F value oligopeptide is prepared by adopting fresh pig blood as the raw material, carrying out enzymolysis on pig blood protein by utilizing protease and adsorbing and removing the aromatic amino acid by active carbon. The method comprises selection of the protease and an enzymolysis technical parameter thereof, selection of an adsorbing agent and an adsorbing technical parameter thereof, and the like and aims to improve an additional value of pig blood, reduce environmental pollution and provide a new path for preparing the high-F value oligopeptide by the deep processing on the pig blood. The high-F value pig blood oligopeptide prepared by using the method has the molecular weight concentrated in 800-1,200Da, good balance of composition of amino acid and free amino acid, aromatic amino acid content being smaller than 0.1 percent, F value being larger than 25 and the product yield being larger than 10.74 percent.

Description

technical field [0001] The present invention relates to the technology of enzymatically hydrolyzing porcine blood protein to prepare high F value porcine blood oligopeptides, in particular to using porcine blood protein as raw material, breaking the wall by ultrasonic waves, controlling protease enzymolysis, removing aromatic amino acids by active carbon adsorption, spray drying, etc. It belongs to the field of food biotechnology. Background technique [0002] High F value oligopeptide refers to a mixed small peptide system composed of 3-7 amino acid residues. The F value refers to the molar ratio of the content of branched-chain amino acids (valine, leucine, isoleucine) and aromatic amino acids (tryptophan, phenylalanine, tyrosine) (Fischer Ratio) . High F value oligopeptides have many functions such as protecting the liver, anti-fatigue, sobering up, treating phenylketonuria, lowering serum cholesterol, and inhibiting cancer cell proliferation. The high F-value preparat...

Claims

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Application Information

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IPC IPC(8): A23J3/12A23J3/34
Inventor 卢向阳方俊
Owner 湖南生安赛特农牧股份有限公司
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