High-gel-property plasma protein powder and preparation method thereof

A technology of plasma protein powder and high gel, which is applied in the direction of blood protein components, animal protein processing, protein food components, etc., can solve problems such as conformational changes, affecting plasma protein functions, protein denaturation, etc., and achieve hardness improvement and solubility Good, low degree of protein denaturation

Active Publication Date: 2017-09-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature in the spray drying process, the protein will be denatured, causing a change in conformation, which will affect the function of plasma protein

Method used

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  • High-gel-property plasma protein powder and preparation method thereof
  • High-gel-property plasma protein powder and preparation method thereof

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preparation example Construction

[0024] The present invention provides a kind of preparation method of high-gelling plasma protein powder, comprising:

[0025] Step (1) blood collection: collect fresh healthy animal blood, add anticoagulant, mix well, and the animal blood is livestock blood;

[0026] Step (2) Static separation: the anticoagulated blood is allowed to stand at 4°C-8°C for 3-8 hours;

[0027] Step (3) equipment separation: centrifuge the rested blood supernatant at 4°C to 6°C to obtain plasma;

[0028] Step (4) Membrane Concentration: Concentrate and desalinize the plasma liquid by ultrafiltration, then use nanofiltration to concentrate the ultrafiltration permeate, and mix the ultrafiltration concentrate and nanofiltration concentrate in proportion Mixing, the ratio is 1 to 7:1, and the specific process parameters of the ultrafiltration method are: the ultrafiltration membrane molecular weight cut-off is 5000 to 10000Da, the ultrafiltration temperature is 16°C to 25°C, and the pH of the feed l...

Embodiment 1

[0046] (1) Blood collection: fresh healthy animal blood was collected with a vacuum blood collection knife, added with an anticoagulant to make the final concentration 0.345%, mixed evenly, and stored under refrigerated conditions. (2) Static separation: the blood was allowed to stand at 6°C for 6 hours, and the supernatant liquid was centrifuged at 2437×g for 10 minutes to obtain plasma. (3) Regulate the pH of the plasma liquid to be 9.0, 0.6MPa ultrafiltration to the end, the permeate is subjected to nanofiltration, the nanofiltration pressure is 0.12MPa, and the mixing ratio of the ultrafiltration concentrate and the nanofiltration concentrate is 7:1 (v / v ). (3) Drying: The mixed plasma was pre-frozen at -30°C for 12 hours, and freeze-dried at -50°C for 72 hours in a cold trap. The resulting protein powder was adjusted to a protein solution concentration of 60 mg / mL, a pH of 9.0, and placed in a water bath at 85° C. for 45 minutes.

Embodiment 2

[0048] (1) Blood collection: fresh healthy animal blood was collected with a vacuum blood collection knife, added with an anticoagulant to make the final concentration 0.345%, mixed evenly, and stored under refrigerated conditions. (2) Static separation: the blood was allowed to stand at 6°C for 6 hours, and the supernatant liquid was centrifuged at 2437×g for 10 minutes to obtain plasma. (3) Regulating the pH of plasma liquid to be 9.0, 0.6MPa ultrafiltration to the end, the permeate is subjected to nanofiltration, the nanofiltration pressure is 0.12MPa, and the mixing ratio of ultrafiltration concentrate and nanofiltration concentrate is 5:1 (v / v ). (3) Drying: The mixed plasma was pre-frozen at -30°C for 12 hours, and freeze-dried at -50°C for 72 hours in a cold trap. The resulting protein powder was adjusted to a protein solution concentration of 60 mg / mL, a pH of 9.0, and placed in a water bath at 85° C. for 45 minutes.

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Abstract

The invention discloses a preparation method for high-gel-property plasma protein powder. The preparation method comprises the following steps: the step (1) of blood sampling; the step (2) of static separation: stewing the anticoagulant blood for 3-8 h in 4-8 DEG C; the step (3) of device separation: centrifugally separating supernatant liquid of the stewing blood to obtain plasma liquid; the step (4) of membrane concentration: performing the concentration desalting to the plasma liquid by using an ultrafiltration method, and performing the nano-filtration concentration treatment to ultrafiltration penetrated liquid by using a nano-filtration method, and mixing the ultrafiltration concentrated solution and the nano-filtration concentrated solution according to the proportion, wherein the proportion is 1-7:1, the ultrafiltration pressure is 0.4-0.6 MPa, the circulation ultrafiltration time is 8-25 min, and the nano-filtration pressure is 0.1-0.3 MPa; and the step (5) of drying. The invention discloses the high-gel-property plasma protein powder. The color of a prepared plasma protein powder product is faint yellow, the solubility is good, the albuminous degeneration degree is small, the gel property is strong, and the hardness is improved without the peculiar smell.

Description

technical field [0001] The invention relates to a preparation method of a food additive, in particular to a preparation method of a high-gelling plasma protein powder. Background technique [0002] Animal blood is rich in a variety of bioactive components and nutrients, of which protein accounts for about 17% to 22%. Animal blood is centrifuged to obtain plasma, which is processed into plasma protein powder, which can not only make full use of protein-rich blood, but also avoid environmental pollution and waste of resources. Plasma protein has good functional properties such as water retention, emulsification and gelation, and can be used as a food additive. [0003] In order to facilitate storage and transportation, plasma is mostly processed into plasma protein powder. During processing, different drying methods will have different effects on the functional properties of protein. Commonly used protein powder drying methods include spray drying and freeze drying. Freeze-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/12A23J1/06
CPCA23J1/06A23J3/12
Inventor 张德权侯成立王文婷陈丽李欣王振宇李铮赵梦雅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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