A kind of extraction method of edible poultry liver protein
An extraction method and poultry liver technology are applied in the field of comprehensive utilization of livestock and poultry by-products, which can solve the problems of different extraction processes and different isoelectric points, and achieve the effects of simple process, improved economic value, and improved product high-quality protein content.
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Embodiment 1
[0031] Fresh or frozen poultry (chicken, duck, goose, pigeon) liver 50g, add 250mL of distilled water, under the condition of 4 ℃, homogenate 3 times, each time for 20s, a total of 1min. When the homogenate was adjusted to pH 11.0 with 1M NaOH, it was continuously stirred for 10 min. The homogenate with adjusted pH was centrifuged at 10,000 g for 10 min at 4°C, the upper fat layer was removed, the middle layer solution was poured out, and the bottom sediment layer was discarded. Continue to adjust the poured-out intermediate layer solution to pH 5.0 with 1M HCL, and continuously stir for 10 min during this period. Then at 4°C, centrifuge at 10,000g for 10min, pour off the supernatant, the precipitate is the liver protein, and finally adjust the precipitate to pH 7.0 with 1M NaOH. All the above operation steps need to be carried out at 8°C except for the existing requirements. Operated under the following environmental conditions, the liver protein powder can be made after vac...
Embodiment 2
[0033] Fresh or frozen poultry (chicken, duck, goose, pigeon) liver is minced with a meat grinder with an aperture of 8 mm, weighed 50 kg, added 200 L of distilled water, and stirred at high speed for 1 min at 4 °C. When the homogenate was adjusted to pH 11.2 with 5M NaOH, it was continuously stirred for 10 min. The homogenate with adjusted pH was centrifuged at 10,000 g for 10 min at 4°C, the upper fat layer was removed, the middle layer solution was poured out, and the bottom sediment layer was discarded. Continue to adjust the poured-out intermediate layer solution to pH 5.3 with 5M HCL, and continuously stir for 10 min during this period. Then at 4°C, centrifuge at 10,000g for 10min, pour off the supernatant, the precipitate is the liver protein, and finally adjust the precipitate to pH 7.0 with 1M NaOH. All the above operation steps need to be carried out at 8°C except for the existing requirements. Operated under the following environmental conditions, the liver protein...
Embodiment 3
[0035] Fresh or frozen poultry (chicken, duck, goose, pigeon) liver is minced with a meat grinder with an aperture of 8 mm, weighed 100 kg, added 450 L of distilled water, and stirred at high speed for 1 min at 4 °C. When the homogenate was adjusted to pH 11.5 with 5M NaOH, it was continuously stirred for 10 min. The homogenate with adjusted pH was centrifuged at 10,000 g for 10 min at 4°C, the upper fat layer was removed, the middle layer solution was poured out, and the bottom sediment layer was discarded. Continue to adjust the poured-out intermediate layer solution to pH 5.5 with 5M HCL, and continuously stir for 10 min during this period. Then at 4°C, centrifuge at 10,000g for 10min, pour off the supernatant, the precipitate is the liver protein, and finally adjust the precipitate to pH 7.0 with 1M NaOH. All the above operation steps need to be carried out at 8°C except for the existing requirements. Operated under the following environmental conditions, the liver protei...
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