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Method for recovering protein in fish extract by using carrageenan as flocculating agent

A protein and flocculant technology, which is applied in the field of protein recovery in fish juice, can solve the problems of high energy consumption, high cost, and high salt content in products, and achieve the effects of reducing production costs, fast flocculation speed, and rapid recovery

Inactive Publication Date: 2014-05-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above several inventions can make good use of fish juice, but the salt content of the product obtained by the concentration method is relatively high, and the energy consumption is relatively large; the method of enzymatic hydrolysis and membrane separation is combined with high cost; and chitosan is used for flocculation, and then Acid hydrolysis, microwave degradation, membrane filtration, not only chitosan flocculant is expensive, but also acid hydrolysis introduces chemical reagents, the overall process is complex and costly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This implementation includes the following steps:

[0021] Step 1: Adjust the pH of the fish juice to be treated to 3.0-8.0. In this step, the fish juice can be adjusted by adding acidic substances first and then adding alkaline substances. The acidic substances selected can be hydrochloric acid, phosphoric acid and citric acid, etc. , the selected alkaline substance can be sodium hydroxide, potassium hydroxide, etc.;

[0022] Step 2: Add a carrageenan solution with a mass concentration of 1 to 5% to the fish juice with adjusted pH value, and make the carrageenan and the protein in the fish juice fully carry out the flocculation reaction; during this process, when adding the carrageenan solution , to ensure that the mass ratio of protein and carrageenan in fish juice is between 10:1 and 60:1, and stir at a speed of 500 to 1000r / min for 1 to 5 minutes when adding; When the protein is fully flocculated, reduce the stirring speed to 50-200r / min, and the time is 10-20min. ...

Embodiment 2

[0025] Adjust the fish juice to pH 3.0 with 0.1mol / L HCl and NaOH, weigh the carrageenan according to the ratio of protein:carrageenan mass ratio of 30:1, make a carrageenan solution with a mass concentration of 5%, pour it into the In the pH-adjusted fish juice, stir rapidly at 500r / min for 3 minutes to make it fully mixed, then stir slowly at 50r / min for 15 minutes to complete the flocculation reaction. Let it stand for 20 minutes, remove the supernatant by siphon method, and dry the precipitate by vacuum. It has been determined that after recycling treatment, the turbidity of wastewater is reduced by 96%, and the protein recovery rate reaches 83%.

Embodiment 3

[0027] Adjust the fish juice to pH 4.0 with 0.1mol / L citric acid and KOH, weigh carrageenan according to the ratio of protein:carrageenan mass ratio of 10:1, make a carrageenan solution with a mass concentration of 1%, pour it into In the pH-adjusted fish juice, stir rapidly at 800r / min for 5 minutes to make it fully mixed, then stir slowly at 200r / min for 20 minutes to complete the flocculation reaction. After standing for 60 minutes, the flocs were collected directly from the bottom of the container and freeze-dried. It was determined that after flocculation treatment, the turbidity of fish juice decreased by 95%, and the protein recovery rate reached 88%.

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PUM

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Abstract

The invention discloses a method for recovering protein in fish extract by using carrageenan as a flocculating agent. The method comprises the steps of adjusting a pH value of the fish extract to 3.0-8.0; adding a carrageenan solution with a mass concentration of 1-5% into the fish extract with the pH value adjusted; subjecting the carrageenan and protein in the fish extract to a flocculating reaction thoroughly; standing and layering to precipitate the protein; and separating solid from liquid to obtain the protein. According to the method, no harmful ingredient to human body is introduced; a process is simple; operation cost is low; operation time is short; possibility of the fish protein deterioration is reduced; and the protein in the fish extract is effectively recovered. The method has economic benefits and environment benefits.

Description

technical field [0001] The invention relates to a method for treating fish juice, in particular to a method for treating fish juice with an edible flocculant and recovering protein in the fish juice. Background technique [0002] In the process of fishmeal processing, every ton of fishmeal produced produces 2-3 tons of fish juice. The protein content in fish juice is as high as 8%, and the essential amino acids are complete, with high nutritional value. Discharging fish juice as wastewater not only wastes resources but also causes environmental pollution. [0003] At present, the methods for fish juice treatment mainly include concentration method, membrane separation method, and the method of using fish juice as a microbial culture medium to obtain special products. in: [0004] The patent application number CN98110389.8 discloses the treatment process of fish juice recovery by concentration method; the patent application number CN200610045003.2 discloses the use of fish...

Claims

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Application Information

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IPC IPC(8): C07K1/30
Inventor 金青哲郝亚南沈金华谢丹王兴国
Owner JIANGNAN UNIV
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