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Preparation method for collagen membrane

A technology of collagen film and protein solution, applied in textiles and papermaking, fiber treatment, non-woven fabrics, etc., can solve problems such as waste of resources, marine and land environmental pollution, etc., achieve a wide range of applications, increase economic value, and improve mechanical properties Effects on performance and biological activity

Inactive Publication Date: 2018-06-05
金华市飞凌生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of in-depth research on processing and utilization technologies, low-value fish are mainly used to produce low-value-added products such as fishmeal, and are even discarded as waste, which not only wastes resources, but also causes pollution to the marine and terrestrial environments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for preparing a collagen membrane, the method comprising the following steps:

[0013] 1) Pretreatment of low-value fish: Take low-value fish scales, fish bones, and fish skin scraps, and cook them in 22% salt water at a temperature of 81°C for 17 minutes, and cool to room temperature. The mass ratio of leftovers and salt water is 1 / 1.2. The pretreatment process avoids the influence of impurities. At the same time, the salt water cooking process has a sterilization effect, and the protein in the leftovers can be moderately denatured at this temperature, which is the subsequent protein solution. Preparation provides good conditions;

[0014] 2) Preparation of protein liquid: Put the leftovers into a pressure cooker and steam for 0.6h at an absolute pressure of 0.15MPa and a temperature of 121°C to obtain a protein liquid. Under this condition, the protein contained in the leftovers dissolves quickly and has a high dissolution rate. Make full use of low-value fish re...

Embodiment 2

[0018] A method for preparing a collagen membrane, the method includes the following steps: firstly, the pretreatment of low-value fish: take low-value fish scales, fish bones, and fish skin scraps, and cook them in 25% salt water. The cooking temperature is 87℃, the time is 21min, and the temperature is cooled to room temperature. The mass ratio of leftovers to salt water is 1 / 1.5; then the preparation of protein liquid: Put the leftovers into the pressure cooker at an absolute pressure of 0.2MPa. Steamed at 126°C for 1h to obtain protein liquid; followed by preparation of emulsion: add stearic acid and sucrose fatty acid ester to sterilized water, heat the resulting mixture at 85°C to dissolve, and then homogenize with a tissue masher Treat it to get an emulsion. Among them, the homogenization speed is 25000rpm, the homogenization time is 3min, the mass fraction of stearic acid in the mixed solution is 1.8%, and the mass fraction of sucrose fatty acid ester is 3.2%; the last ...

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Abstract

The invention discloses a preparation method for a collagen membrane. The method comprises the steps of preprocessing low-value fish, preparing protein fluid and preparing the membrane. The method hasthe advantages that the process operation is easy, the repeatability is good, the application range is wide, magnification can be performed according to the actual condition, and industrial production is achieved; added 3,5-resacetophenone, aziridine and sucrose fatty acid ester in emulsion have the synergistic effect, the mechanical property and biological activity of the collagen membrane are improved, the hemolysis and antigenicity of the collagen membrane are lowered, and the economic value of the collagen membrane is greatly increased.

Description

Technical field [0001] The invention relates to the technical field of preparation of biological products, in particular to a preparation method of a collagen membrane. Background technique [0002] Due to the promotion of modern fishing technology, large fish resources are gradually being destroyed, so that small fish and shrimps in the biological chain multiply rapidly. In addition, small fish, shrimp and aquatic product processing leftovers in the catch generally account for 28% of the catch. Due to the lack of in-depth research on processing and utilization technologies, low-value fish are currently mainly used to produce low-value-added products such as fishmeal, or even directly discarded as waste, which not only wastes resources, but also causes marine and terrestrial environmental pollution. If the low-value fish can be further developed and utilized, the added value of the low-value fish and its by-products will be greatly increased, opening up new ways for making full ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D01D5/00D04H1/732
CPCD01D5/0015D04H1/732
Inventor 金韶京
Owner 金华市飞凌生物科技有限公司