Preparation method of livestock and poultry bone collagen peptide chelated calcium

A technology for polypeptide chelated calcium and bone collagen, which is applied to the functions of food ingredients, food ingredients, protein food ingredients, etc., can solve problems such as loopholes, unfavorable industrial production, and inconsistent preparation process of collagen polypeptide chelated calcium, and achieve Simplify the production process, meet intake requirements, and optimize the effect of defects

Inactive Publication Date: 2018-08-17
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problems in the prior art that the preparation process of collagen polypeptide chelated calcium is not uniform

Method used

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  • Preparation method of livestock and poultry bone collagen peptide chelated calcium

Examples

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Comparison scheme
Effect test

Embodiment 1

[0065] First, crush fresh deer bones into small pieces of 5cm-10cm, remove the tendons, skin, bone marrow and a small amount of meat on them, wash and drain, cook in a pressure cooker at 80kPa for 1 hour, remove the cooking liquid, rinse with cold water to remove fat, and drain Dry it, then dry it with hot air at 60°C for 6 hours, and pulverize the dried deer bone pieces with an ultrafine pulverizer to obtain deer bone powder.

[0066] Use compound protease to enzymatically hydrolyze deer bone powder, the optimal enzymolysis conditions are: substrate concentration 5%, the weight ratio of enzyme and substrate is 8 / 1000, the pH value of the reaction system is 6.5 (adjusted with 1mol / L HCl solution), and the reaction temperature 55°C, the enzymatic hydrolysis time is 4h. Under optimal enzymolysis conditions, the enzymolysis solution containing deer bone collagen polypeptide was obtained, and the enzymolysis solution of deer bone powder, distilled water and 0.1mol / L CaCl 2 The so...

Embodiment 2

[0069] First, crush fresh deer bones into small pieces of 5cm-10cm, remove the tendons, skin, bone marrow and a small amount of meat on them, wash and drain, cook in a pressure cooker at 80kPa for 1 hour, remove the cooking liquid, rinse with cold water to remove fat, and drain Dry it, then dry it with hot air at 60°C for 6 hours, and pulverize the dried deer bone pieces with an ultrafine pulverizer to obtain deer bone powder.

[0070] Use compound protease to enzymatically hydrolyze deer bone powder, the optimal enzymolysis conditions are: substrate concentration 5%, the weight ratio of enzyme and substrate is 8 / 1000, the pH value of the reaction system is 6.5 (adjusted with 1mol / L HCl solution), and the reaction temperature 55°C, the enzymatic hydrolysis time is 4h. Under optimal enzymolysis conditions, the enzymolysis solution containing deer bone collagen polypeptide was obtained, and the enzymolysis solution of deer bone powder, distilled water and 0.1mol / L CaCl 2 The so...

Embodiment 3

[0073] First, crush the fresh beef leg bones into small pieces of 5cm-10cm, remove tendons, skin, bone marrow and a small amount of meat on them, wash and drain, cook in a high-pressure reactor at 80MPa for 1 hour, remove the cooking liquid, and rinse with cold water Degrease, drain, and then dry with hot air at 60°C for 7 hours, and pulverize the dried deer bone pieces with an ultrafine pulverizer to obtain deer bone powder.

[0074] Use flavor protease and hydrolyzing protease double enzymolysis bovine bone powder, optimal enzymolysis condition is: first use flavor protease, in substrate concentration 5%, the weight ratio of enzyme and substrate is 8 / 1000, and the pH value of reaction system is 7.5 ( Use 1mol / L HCl and 1mol / L NaOH to adjust), the reaction temperature is 50°C, the enzymolysis time is 2.5h to enzymatically hydrolyze bovine bone powder, and the enzyme is inactivated at 100°C for 10min, and the pH value of the reaction system is adjusted to 9.0 (use 1mol / L HCl a...

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Abstract

The invention belongs to the field of functional food processing, and relates to a preparation method of livestock and poultry bone collagen peptide chelated calcium. The preparation method of the livestock and poultry bone collagen peptide chelated calcium comprises the following steps: step one, performing hydrolysis on livestock and poultry bone meal so as to obtain enzymatic hydrolysate of livestock and poultry bone meal hydrolysatecontaining collagen peptides; step two, mixing the enzymatic hydrolysate of livestock and poultry bone meal with a calcium chloride solution so as to carry outchelation reaction; and step three, performing dialysis on the chelation product obtained in the step two by using a filter membrane of which the molecular weight cut-off is 500Da for 24 hours, and freeze-drying the filtered reaction product so as to obtain the livestock and poultry bone collagen peptide chelated calcium powder; or performing freeze-drying on the chelation product obtained in thestep two, washing the freeze-dried chelation product by using anhydrous ethanol of which the weight is 50 times of the weight the chelation product, carrying out centrifugation, collecting precipitates, carrying out washing with anhydrous ethanol, collecting precipitates again, and performing freeze-drying so as to obtain the livestock and poultry bone collagen peptide chelated calcium powder. Theinvention has the following positive effects: the livestock and poultry bone collagen peptide chelated calcium powder is capable of simultaneously supplementing nutrients, including amino acids and calcium, so as to promote solving of the problem of novel calcium nutrition fortifier shortage. And thus, a livestock and poultry bone product with high added values is developed.

Description

technical field [0001] The invention belongs to the field of functional food processing, and relates to a preparation method of poultry bone collagen polypeptide chelated calcium. Background technique [0002] China is a large livestock country, and a large number of livestock and poultry products are sold domestically and abroad every year. With the deepening of the concept of environmental protection and low carbon, the comprehensive utilization of livestock and poultry products has become a major issue that my country's food industry needs to pay attention to. Typical proportions of livestock and poultry bones to their total weight are: 12%-20% for pigs, 15%-20% for cattle, and 8%-17% for sheep. Calculated on the basis of an average annual total meat output of about 90 million tons in my country, about 15.3 million tons of livestock and poultry bones are not fully utilized each year. Therefore, the development of livestock and poultry bone by-products with high added val...

Claims

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Application Information

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IPC IPC(8): A23L33/165A23L33/18A23J3/34
CPCA23J3/342A23V2002/00A23L33/165A23L33/18A23V2250/1578A23V2250/55A23V2200/30
Inventor 毕景硕王昕周亚军
Owner JILIN UNIV
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