Preparation method of highly emulsifying poultry liver protein powder

The technology of emulsifying and protein powder is applied in the field of preparation of high-emulsifying poultry liver protein powder, which can solve the problems of inedibility, low extraction rate, low protein yield, etc., and achieve the effects of improving emulsifying properties and improving emulsifying stability.

Active Publication Date: 2019-10-25
JIANGSU ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Among them, the aqueous solution extraction method, the isoelectric point extraction method and the ultrasonic extraction method all have the disadvantages of low extraction rate and incomplete extraction of protein.
However, organic solvent extraction has disadvantages such as environmental pollution and inedibility.
And the use of the above extraction methods mainly focuses on the research on the activity of liver protein polypeptides, and a small amount of extraction for the purpose of developing protein drugs has a low protein yield

Method used

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  • Preparation method of highly emulsifying poultry liver protein powder
  • Preparation method of highly emulsifying poultry liver protein powder
  • Preparation method of highly emulsifying poultry liver protein powder

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preparation example Construction

[0023] The invention provides a preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:

[0024] Step 1. After chopping fresh or frozen poultry liver, add physiological saline to the chopped poultry liver at a material-to-liquid ratio of 1:1-3, homogenize the mixture at 5000-10000 rpm for 1-3 minutes, and then Mix poultry liver with normal saline, break up the tissue, and fully release the protein in the cell membrane, then add ethanol solution at a material-to-liquid ratio of 1:4-5, degrease in a water bath at 65-75°C for 25-30 minutes, and degrease the ethanol solution Addition makes the degreasing faster and more fully, and the mixture is centrifuged at 4000-6000rpm for 4-8min, and the precipitate is collected.

[0025] Step 2, dry and pulverize the precipitate obtained in step 1 to obtain defatted poultry liver powder, mix the defatted poultry liver powder with a sodium hydroxide solution having a pH of 11.0 to 12.0 according ...

Embodiment 1

[0038] A preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:

[0039] Step 1. After taking fresh or frozen chicken liver and chopping it, add physiological saline to the chopped chicken liver with a material-liquid ratio of 1:3, and homogenize the mixture for 3 minutes at 10,000 rpm; then use a material-liquid ratio of 1: 5 Add an ethanol solution with a volume fraction of 80%, degrease in a water bath at 75° C. for 30 minutes, centrifuge the mixture at 6000 rpm for 8 minutes, and collect the precipitate.

[0040] Step 2. Dry the precipitate obtained in Step 1 in a blast oven at 60° C. for 48 hours, and then put it in a pulverizer and pulverize it to 100 mesh to obtain defatted chicken liver powder. The defatted chicken liver powder was mixed with sodium hydroxide solution with a pH of 12.0 according to a material-to-liquid ratio of 1:35, and placed in an ultrasonic reactor for intermittent ultrasonic extraction, after each ultr...

Embodiment 2

[0052] A preparation method of highly emulsifying poultry liver protein powder, comprising the following steps:

[0053] Step 1. After fresh or frozen foie gras is chopped, add physiological saline to the chopped foie gras with a material-liquid ratio of 1:1, and homogenize the mixture for 1 min at 5000 rpm; then use a material-liquid ratio of 1: 4 Add an ethanol solution with a volume fraction of 99%, degrease in a water bath at 65° C. for 25 minutes, centrifuge the mixture at 4000 rpm for 4 minutes, and collect the precipitate.

[0054] Step 2. Dry the precipitate obtained in Step 1 in a blast oven at 40° C. for 24 hours, and then put it in a pulverizer and pulverize it to 60 mesh to obtain defatted foie gras powder. The defatted foie gras powder was mixed with the sodium hydroxide solution of pH 11.0 according to the ratio of material to liquid of 1:30, and placed in an ultrasonic reactor for intermittent ultrasonic extraction, after each ultrasonic 4s, intermittent 5s, and...

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Abstract

The present invention relates to a preparation method of protein powder and more particularly relates to a preparation method of highly emulsified poultry liver protein powder. The method consists of the following steps: fresh or frozen poultry liver is taken, the taken poultry liver is crushed, the crushed poultry liver is homogenized, the homogenized poultry liver is degreased, and the degreased poultry liver is centrifuged to collect precipitate; the obtained precipitate is dried, the dried precipitate is crushed to obtain degreased poultry liver powder, the degreased poultry liver powder is mixed with sodium hydroxide solution, the mixture is placed into an ultrasonic reactor for an intermittent ultrasonic extraction, the mixture is subjected to an ultrasound at a first preset time, an intermittent at a second preset time, then an ultrasound at a third preset time, and then an intermittent at a forth preset time, which is repeated, and the ultrasonic time is 10-20 min; the extracted mixture is centrifuged to obtain supernatant clear liquid, hydrochloric acid solution is added until proteins reach an isoelectric point, precipitate is collected by the centrifugation, and the precipitate is freeze-dried to obtain the poultry liver protein powder; and then the forth preset time, the third preset time, the second third preset time and the first preset time are increased successively. The present invention provides the preparation method of the highly emulsified poultry liver protein powder which is short in processing time, high in protein yield and low in energy consumption.

Description

technical field [0001] The invention relates to a preparation method of protein powder. More specifically, the present invention relates to a preparation method of highly emulsifying poultry liver protein powder. Background technique [0002] There are many methods for extracting protein from liver, mainly including aqueous solution extraction, isoelectric point extraction, organic solvent extraction, sucrose density gradient centrifugation and ultrasonic extraction. Among them, the aqueous solution extraction method, the isoelectric point extraction method and the ultrasonic extraction method all have the disadvantages of low extraction rate and incomplete extraction of protein. However, organic solvent extraction has disadvantages such as environmental pollution and inedibility. And the use of the above extraction methods mainly focuses on the research on the activity of liver protein polypeptides, and a small amount of extraction for the purpose of developing protein dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/00
CPCA23J1/002
Inventor 邹烨王道营卞欢吴海虹张牧焓李鹏鹏王立诸永志徐为民
Owner JIANGSU ACAD OF AGRI SCI
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