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Method for preparing gelatin by gelatin extraction through enzyme method

A technology of gelatin and enzymatic method, which is applied in the field of bioengineering, can solve the problems of gelatin freezing force and viscosity, impact on gelatin quality, long extraction time and other problems caused by the main peptide chain, and achieve the effects of narrow molecular weight distribution, energy saving and excellent quality

Inactive Publication Date: 2014-02-05
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lower temperature extraction can obtain gelatin with good properties, but the yield is low and the extraction time is long
Raising the temperature can accelerate the conversion of collagen into gelatin, but if the temperature is too high and the time is too long, the gelatin will be further hydrolyzed (secondary degradation), the main peptide chain will be broken, and the important performance indicators such as gelatin's freezing force and viscosity will be greatly destroyed. , so that the quality of gelatin is seriously affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] First, prepare some 0.2% (mass percentage) of Jienuo neutral protease (produced by Zaozhuang Jienuo Bioenzyme Co., Ltd.) for use, and then take 5kg of the remaining aggregate (aggregate organic nitrogen) that has been extracted three to four times in stages. : 1.16% (mass percentage), moisture: 89.3% (mass percentage), ash content: 0.55% (mass percentage)), according to the water-bone ratio = 1:1 (mass percentage), add pure water and mix thoroughly, and adjust the pH to 6.3, then put it in a water bath at 50°C, stir and keep it warm, when the temperature of the feed liquid reaches 50°C, add 50ml of prepared protease (0.2% by mass), and react for 2 hours. After the time is up, heat the glue solution to 80~ Heat at 100°C for 2 to 10 minutes to inactivate the enzyme, clarify and filter the glue solution after the enzyme inactivation, and weigh it after treatment. After the finished product is tested to meet the standard of super glue, the enzymatic hydrolysis yield is 62.1...

Embodiment 2

[0040] First prepare some 0.2% (mass percentage) of Jeno neutral protease for use, and then take 5kg of the remaining aggregate (aggregate organic nitrogen: 1.21% (mass percentage), moisture: 85.6% (mass percentage), ash content: 0.49% (mass percentage)), according to the water-to-bone ratio = 1:2 (mass ratio), add pure water to mix and mix, adjust the pH to 6.8, and then place it in a water bath at 50°C Stir and keep warm at medium temperature, when the temperature of the feed solution reaches 50°C, add 75ml of prepared protease (0.2% by mass), and react for 2 hours. After the time is up, raise the temperature of the glue solution to 80-100°C and keep it warm for 2-10 minutes to kill the enzyme Live, the glue after deactivating the enzyme is clarified, filtered, weighed after treatment, the weight of the feed liquid is 13kg, and the organic nitrogen content of the feed liquid is 0.34% (mass percentage). The enzymatic hydrolysis yield is 73.1% (mass percentage), accounting for...

Embodiment 3

[0042]First prepare some 0.2% (mass percentage) of Jeno neutral protease for use, and then take 5kg of the remaining aggregate (aggregate organic nitrogen: 1.3% (mass percentage), moisture: 83.3% (mass percentage), ash content: 0.56% (mass percentage)), according to the water-bone ratio = 1:1 (mass ratio), add pure water to mix and mix, adjust the pH to 6.5, and then place it in a water bath at 50°C Stir and keep warm at medium temperature, when the temperature of the feed solution reaches 50°C, add 50ml of prepared protease (0.2%m / m) and react for 3 hours. After inactivation and enzyme deactivation, the glue solution is clarified, filtered, and weighed after treatment. The weight of the feed solution is 8.3kg, and the organic nitrogen content of the feed solution is 0.58% (mass percentage). The enzymatic hydrolysis yield is 79.58% (mass percentage), accounting for 25% to 30% (mass percentage) of the total gelatin yield, which improves the yield of high-quality gelatin glue.

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Abstract

The invention provides a method for preparing gelatin. By adopting residual aggregate generated after gelatin extraction is carried out for three to four times as a raw material, a gelatin preparation technology by an enzyme method replaces a high temperature gelatin extraction technology to extract gelatin. The method provided by the invention can greatly improve the yield of high-quality gelatin by 20-30wt%. The prepared gelatin has the physicochemical properties such as great congelation force, high viscosity and high transparency and has narrow molecular weight distribution and excellent quality. In addition, the gelatin preparation process by the enzyme method is adopted, so that the yield of high-quality gelatin is greatly improved. The method is mild in production condition and applicable to mass industrial production and saves a lot of energy resources, so that the environment is protected, and the method is simple to operate, and the cost is lowered. By means of the residual aggregate generated in conventional production, the cost of sewage disposal is lowered and the environmental pollution is reduced.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a method for preparing high-quality gelatin by enzymatically extracting gelatin. Background technique [0002] Gelatin is a polymer of high-molecular polypeptides obtained from animal skin, bone, cartilage, ligaments, sarcolemma, and other collagens, which are purified and processed after primary hydrolysis. Except for a small amount of water and inorganic salts, the finished gelatin contains more than 82% protein, fat-free, cholesterol-free, and contains 18 kinds of amino acids, 7 of which are necessary for the human body and are ideal protein sources with high nutritional value. The finished product of gelatin is a colorless or light yellow, transparent or translucent and hard amorphous substance, the whiter the color, the better the quality. Gelatin is insoluble in cold water, but can slowly absorb water and swell to soften. Gelatin can absorb water equival...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 李荣杰尚海涛潘声龙李银行张毅
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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