A method for co-producing collagen active peptide and flavor base material from chicken bone

Abstract

The invention discloses a method for co-producing collagen active peptides and flavor base materials from chicken bones. By adopting a two-stage hot-pressing extraction method and undergoing slight pressure relief and pressure supplementation, the extraction of collagen from chicken bones is greatly improved. The yield of active peptides; the degree of hydrolysis of the enzymolysis solution is improved by homogenizing the osteotin in the extract solution under high pressure before performing the step-by-step enzymatic hydrolysis reaction. In addition, by performing two-stage ultrafiltration on the enzymatic hydrolysis solution, the separation and purification of different products in the enzymatic hydrolysis solution are realized, and subsequent processing is carried out on the products of each molecular segment to obtain osteopolysaccharides, macromolecular polypeptides and small molecules including chondroitin sulfate. Polypeptides and other products can make full use of bone enzymatic hydrolyzate, especially through the Maillard reaction of macromolecular polypeptides with xylose, cysteine ​​and thiamine to obtain rich-flavored flavor bases.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for co-producing collagen active peptides and flavor bases from chicken bones. Background technique [0002] In the past 10 years, the output of chicken meat in the world's meat production has increased rapidly. my country's chicken output ranks second in the world, and the annual output of chicken bones can be as high as 7 million tons, accounting for 25% of the total weight of live livestock and poultry. Chicken bone is quite nutritious, its protein and fat content are similar to the same amount of fresh meat, which are 16.3% and 14.5% respectively, and mineral elements such as calcium, phosphorus, iron and zinc are several times that of fresh meat, and the proportion is appropriate, among which The calcium content is 3.95%, and the phosphorus content is 2.04%. Chicken bone protein is a relatively complete soluble protein with high biological value and is a high-quality p...

AI Technical Summary

Problems solved by technology

[0003] At present, the utilization of chicken bones is mainly to extract collagen or chondroitin sulfate in chicken bones. Although the process method adopted can extract type II collagen in chicken cartilage, it is difficult for the type II collagen in hard bones, which accounts for about 60% of the skeleton mass. The extraction rate of type I collagen is very low or chondroitin sulfate is only obtained by enzymatic hydrolysis of chicken bones, and the enzymatic solution is treated as waste water. These methods not only have low utilization rate of chicken bones, but also cause great environmental impact. Pollution

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