Extraction method of pig blood protein peptide

A technology of pig blood protein and extraction method, which is applied in the field of deep processing of pig blood, can solve the problems of high salt content, difficulty in absorbing and utilizing nutrients, and poor taste, and achieve the effects of high purity, improved safety and utilization value, and easy operation

Inactive Publication Date: 2012-03-07
DELISI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary eating methods are simply steaming and eating, and its nutrition is difficult to be absorbed and utilized by the human body. Therefore, it has broad prospects to develop products that are beneficial to the human body by enzymatically hydrolyzing them into small molecular oligopeptides.
At present, the extraction method of pig blood protein generally adopts simple enzymatic hydrolysis method, and then dried, which has poor taste and high salt content, and most of them are used as feed additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 1 kg of fresh pig blood that has passed the inspection and quarantine as raw material, cook it in a reactor at 95°C for 30 minutes, mince the blood clot cooked with a meat grinder, add 5kg of purified water and stir evenly; then heat up to 51°C , adjust the pH to 7.8 with food-grade sodium hydroxide, add 10g of raw material weight 20U / mg alkaline protease and 5g flavor protease respectively, keep the temperature at 51°C, react for 4h, and use food-grade sodium hydroxide during the reaction. The pH value of the system is stable. After the enzymolysis, heat the enzymolysis solution to 90°C and keep it for 15 minutes to inactivate the enzyme; add 15g of food-grade powdered activated carbon to the enzymolysis solution for decolorization and deodorization, stir for 1 hour, and then filter out the activated carbon , to obtain a filtrate; the filtrate is desalted and concentrated with a nanofiltration device with a pore size of 1 nanometer; the concentrated solution is sp...

Embodiment 2

[0027] Weigh 2kg of fresh pig blood that has passed the inspection and quarantine as a raw material, cook it in a reactor at 96°C for 32min, mince the blood clot boiled with a meat grinder, add 12kg of purified water and stir evenly; then heat up to 52°C , adjust the pH to 8.0 with food-grade sodium hydroxide, add 20U / mg alkaline protease and 10g flavor protease with a raw material weight of 20g, keep the temperature at 52°C, and react for 4.5h. During the reaction, use food-grade sodium hydroxide Keep the pH value of the system stable. After enzymolysis, raise the temperature of the obtained enzymolysis solution to 92°C and keep it for 14 minutes to inactivate the enzyme; add 30g of food-grade powdered activated carbon to the enzymolysis solution for decolorization and deodorization, stir for 1.5h, and then filter Activated carbon is removed to obtain a filtrate; the filtrate is desalted and concentrated with a nanofiltration device with a pore size of 1 nanometer; the concent...

Embodiment 3

[0032] Weigh 10kg of fresh pig blood that has passed the inspection and quarantine as a raw material, cook it in a reactor at 97°C for 33 minutes, mince the blood clot cooked with a meat grinder, add 50kg of purified water and stir evenly; then heat up to 53°C , adjust the pH to 8.1 with food-grade sodium hydroxide, add 20U / mg alkaline protease and 50g flavor protease with a raw material weight of 100g, keep the temperature at 53°C, and react for 4.5h. During the reaction, use food-grade sodium hydroxide Keep the pH value of the system stable. After enzymolysis, raise the temperature of the obtained enzymolysis solution to 93°C and keep it for 12 minutes to inactivate the enzyme; add 200g of food-grade powdered activated carbon to the enzymolysis solution to decolorize and remove fishy smell, stir for 1.5h, and then filter Activated carbon is removed to obtain a filtrate; the filtrate is desalted and concentrated with a nanofiltration device with a pore size of 1 nanometer; the...

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PUM

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Abstract

The invention discloses an extraction method of pig blood protein peptide. The extraction method comprises the following steps: steaming and cooking fresh pig blood used as a main raw material, mincing, adding water, adding proteinase for enzymolysis and adding flavourzyme for enzymolysis, inactivating enzyme, decolorizing, separating through a nanofiltration membrane, and performing spray drying to the obtained filtrate and obtain the pig blood protein peptide. The extraction method disclosed by the invention has the advantages of short production period, low cost, no environmental pollution and high product safety, and can be widely applied in the fields of health-care products, food, medicines and the like.

Description

technical field [0001] The method of the invention relates to the technical field of deep processing of pig blood, in particular to a method for extracting pig blood protein peptides, which is a method for obtaining pig blood protein peptides by using fresh pig blood as a raw material and using pure biological means. Background technique [0002] Pig blood is a by-product of the pig slaughtering process, which contains a lot of protein, heme, human growth factor and other trace elements, and its nutritional value is very considerable. Ordinary eating methods are simply cooking and eating, and its nutrition is difficult to be absorbed and utilized by the human body. Therefore, it has broad prospects to develop products that are beneficial to the human body by enzymatically hydrolyzing them into small molecular oligopeptides through biological methods. However, the current extraction methods for porcine blood protein generally adopt simple enzymatic hydrolysis methods, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 张晓东郑和平
Owner DELISI GROUP
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