A preparation method for producing high-quality hemoglobin peptides by two-step enzymatic hydrolysis

Abstract

The invention discloses a preparation method of high quality blood cell protein peptide by using a two-step enzymolysis method, and the preparation method comprises adding an appropriate amount of sodium citrate in fresh pig blood for anticoagulation, using an industrial tubular centrifuge for high-speed centrifugal separation to obtain fresh red blood cells; adding an appropriate amount of water in the fresh red blood cells, regulating pH, adding an appropriate amount of acidic protease S1 for enzymolysis, centrifuging, and removing the centrifugal sedimentation part to obtain a first enzymolysis decolored solution; adding an appropriate amount of neutral protease S2 in the first enzymolysis decolored solution for enzymolysis, adding a very small amount of a harmless non-residual chemical decoloring agent into a secondary enzymatic hydrolysate, heating up to 55-60 DEG C and keeping warm for 3 h to obtain a secondary enzymolysis decolored solution; and performing spray drying of the secondary enzymolysis decolored solution after film falling or ultrafiltration concentration to obtain light yellow enzymolysis protein powder. The invention aims at providing the simple-process high-production-efficiency preparation method of the high quality blood cell protein peptide by using the two-step enzymolysis method.

Description

technical field [0001] The invention relates to the field of hemoglobin peptides, in particular to a preparation method for producing high-quality hemoglobin peptides by a two-step enzymatic hydrolysis method. Background technique [0002] Pig blood is a by-product of the food industry with high nutritional value. The protein content is as high as 18.0%, which contains 20 kinds of natural amino acids, 8 kinds of essential amino acids account for 44.3%, and the amino acid content is balanced, especially lysine and tryptophan High in acid content, it is a high-quality and inexpensive protein source. Most of porcine blood protein is hemoglobin (Hemoglobin), present in red blood cells, composed of heme and globin, accounting for 80% of the total protein. Porcine hemoglobin has poor palatability and is difficult to digest and absorb when eaten directly. In addition, a large amount of hemoglobin is released during the enzymatic hydrolysis process, and the divalent iron in the hem...

AI Technical Summary

Problems solved by technology

However, these studies are basically still in the laboratory research stage, and there are problems such as insufficient decolorization, excessive loss of hemoglobin, solvent residue, low purity, poor product solubility, and difficulty in large-scale production. there is a long distance

In addition, my country's existing patents for preparing decolorized hemoglobin include "Using pepsin or animal gastric mucosa to hydrolyze animal blood to prepare edible heme (publication number: CN93108676.0)", the process is more complicated, and the decolorization effect is poor; The method of extracting heme and protein powder from animal blood (public number: CN1094618A) ", this process mainly extracts heme with organic solvent, has the problem of organic pollution; Method (publication number: CN200710031826.4), the characteristics and advantages of this process are: using complex protease to carry out efficient and controllable hydrolysis of hemoglobin; using isoelectric point precipitation to realize efficient separation of protein enzymatic hydrolyzate and heme peptide; the product has no Advantages such as bad flavor

However, high-pressure homogenization or ultrasonic treatment is required to hemolyze red blood cells, repeated centrifugation is required, the process is more complicated, and the pH value is adjusted many times to contain more salt, and the decolorization is not thorough enough.

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