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Low-fat bone calcium extracting method and bone gla protein

An extraction method, bone calcium technology, applied in the field of food processing, can solve problems such as poor taste, heavy fishy smell, etc., and achieve the effect of increasing economic burden

Active Publication Date: 2013-01-16
TIENS BIOTECH GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the strong smell of fishy smell, the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take animal bones and crush them to 40mm particles, add ethanol, leaching at 80°C for 75min, discard the supernatant; soak the aggregate in hot water for rinsing at 90°C, soak for 30 minutes, centrifuge the aggregate at 8000r / min for 30min, and discard Clear liquid: add water to the aggregate after centrifugation, the weight volume ratio of aggregate to water is 1:5, adjust the pH value to 10, add alkaline lipase A, B compound lipase mixed by 1.5:1, accounting for aggregate ratio of 0.4 %, 30°C, hydrolyze for 60min, centrifuge, remove the supernatant; add water to the aggregate, the weight volume ratio of aggregate to water is 1:5, 100°C, 10min, cool to 40°C, add hydrochloric acid to adjust the pH value to 3, add pepsin , accounting for 0.08% of the aggregate ratio, stirring for 2 hours, adding alkali to adjust the pH value to 7, adding papain, accounting for 0.08% of the aggregate ratio, stirring for 2 hours at 60°C, heating to kill the enzyme; adding 5% of the total we...

Embodiment 2

[0023] Take animal bones and crush them to 5mm particles, add ethanol, leaching at 60°C for 45 minutes, discard the supernatant; soak the aggregate in hot water for rinsing at 80°C, soak for 30 minutes, centrifuge the aggregate at 4000r / min for 30 minutes, discard Clear liquid; add water to the aggregate after centrifugation, the weight volume ratio of aggregate to water is 1:3, adjust the pH value to 8, add alkaline lipase A, B compound lipase mixed by 3:1, the aggregate ratio is 0.1 %, 20°C, hydrolyze for 40min, centrifuge, remove the supernatant; add water to the aggregate, the weight volume ratio of aggregate to water is 1:3, 90°C, 10min, cool to 35°C, add hydrochloric acid to adjust the pH value to 1, add pepsin , accounting for 0.04% of the aggregate ratio, stirring for 1h, adding alkali to adjust the pH value to 6, adding papain, accounting for 0.04% of the aggregate ratio, stirring for 1h at 40°C, heating to kill the enzyme; adding 5% of the total weight of glucose , a...

Embodiment 3

[0025] Take animal bones and crush them to 20mm particles, add ethanol, leaching at 70°C for 60 minutes, discard the supernatant; soak the aggregate in hot water for rinsing at 85°C, soak for 30 minutes, centrifuge the aggregate at 8000r / min for 30 minutes, discard Clear liquid; add water to the aggregate after centrifugation, the weight volume ratio of aggregate to water is 1:4, adjust the pH value to 9, add alkaline lipase A, B compound lipase mixed by 2:1, the aggregate ratio is 0.3 %, 25°C, hydrolyze for 50min, centrifuge, remove the supernatant; add water to the aggregate, the weight volume ratio of aggregate to water is 1:4, 95°C, 10min, cool to 38°C, add hydrochloric acid to adjust the pH value to 2, add pepsin , accounting for 0.06% of the aggregate ratio, stirring for 1.5h, adding alkali to adjust the pH value to 6.5, adding papain, accounting for 0.06% of the aggregate ratio, stirring for 1.5h at 50°C, heating to inactivate the enzyme; adding 5% of the total weight G...

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PUM

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Abstract

The invention discloses a low-fat bone calcium extracting method and bone gla protein prepared by means of the method. The method comprises the following steps of three-time defatting, two-time centrifugation, protease hydrolysis and fermentation. Fat in bone meal prepared by adopting a defatting process is completely removed basically, so that the fat content in calcium obtained by means of enzymolysis is lower than 0.1%, the intracellular free calcium content is increased, and simultaneously the bone gla protein is good in taste and free of smelling of fish or mutton. The bone gla protein is safe and healthy to consumers with cardiovascular disease, and economical burden to the consumers is not increased.

Description

technical field [0001] The invention relates to a bone calcium extraction process and belongs to the field of food processing. Background technique [0002] With the aging of society, the prevalence of osteoporosis ranks first among metabolic bone diseases in western countries. The pain that osteoporosis brings to patients and families is self-evident. According to statistics, there are currently more than 100 million osteoporosis patients in China, and it is estimated that the number will increase to 210 million by 2050. Factors causing calcium deficiency in more and more people: Accelerated pace of life and work, high work pressure and irregular life, not paying attention to the reasonable collocation of dietary structure, those with a daily calcium intake of less than 600 mg can be considered as calcium intake Insufficient calcium in the body can easily lead to lack of calcium in the body; some middle-aged people are stressed at work, lack self-care awareness, and do no...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/312A23L33/00A23L13/20
Inventor 郁正刚赵健吴益群黄永亮崔卜东
Owner TIENS BIOTECH GROUP
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