Production method of porcine placenta polypeptides

A production method, pig placenta technology, applied in the field of pig placenta polypeptide production, can solve the problems of equipment corrosion, unfavorable industrial production, microbial pollution, long enzymatic hydrolysis time, etc.

Active Publication Date: 2019-10-15
正大食品(襄阳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction of pig placental polypeptide is mainly by enzymatic hydrolysis, which has a low extraction rate, long enzymatic hydrolysis time, and the problem of microbial contamination during the enzymatic hydrolysis process. The use of pepsin and alkaline protease is very corrosive to equipment and is not conducive to industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1 kg of fresh pig placenta is washed and crushed to obtain minced pig placenta. Add 5kg of water to the minced meat, stir evenly, and then add 25g of compound enzyme to obtain a mixed solution. The ratio of the compound enzyme is trypsin:papain:flavor protease=1:1:2. Vacuum-pack the mixed solution into two bags, then sterilize by irradiation on one side with a radiation dose of 6 kGy, and then perform an enzymatic hydrolysis reaction at 45°C for 20 hours to obtain an enzymatic hydrolysis solution. Finally, the enzymolysis solution is filtered and then spray-dried to obtain porcine placenta polypeptide powder.

Embodiment 2

[0043] 1 kg of fresh pig placenta is washed and crushed to obtain minced pig placenta. Add 3kg of water to the minced meat, stir evenly, and then homogenize at 10000r / min for 2min to obtain a homogeneous liquid. Put the homogeneous liquid into the subcritical equipment to decompose for 60min, the subcritical condition is 130°C, 1Mpa. Add 10 g of compound enzyme to the subcritically decomposed pig placenta fluid to obtain a mixed solution. The ratio of the compound enzyme is trypsin:papain:flavor protease=2:1:1. The mixed solution was vacuum-packed into two bags, and then sterilized by irradiation on both sides with a total irradiation dose of 6 kGy, and then enzymatically reacted at 37° C. for 8 hours to obtain an enzymolyzed solution. Finally, the enzymolysis solution is filtered and then spray-dried to obtain pig placenta powder.

Embodiment 3

[0045] 1 kg of fresh pig placenta is washed and crushed to obtain minced pig placenta. Add 10kg of water to the minced meat, stir evenly, and then homogenize at 5000r / min for 5min to obtain a homogeneous liquid. Put the homogeneous liquid into the subcritical equipment to decompose for 30min, the subcritical condition is 150℃, 0.5Mpa. Add 20 g of compound enzyme to the subcritically decomposed pig placenta fluid to obtain a mixed solution, and the ratio of the compound enzyme is trypsin:papain:flavor protease=2:1:2. The mixed solution was vacuum-packed into 4 bags, and then sterilized by double-sided irradiation with a total irradiation dose of 6 kGy, and then enzymatically reacted at 50° C. for 4 hours to obtain an enzymolyzed solution. Finally, the enzymolysis solution is filtered and then spray-dried to obtain pig placenta powder.

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Abstract

The invention provides a production method of porcine placenta polypeptides, and belongs to the technical field of food processing. The production method of the porcine placenta polypeptides comprisesthe following steps: washing porcine placentas, and carrying out mincing so as to obtain minced porcine placentas; mixing the minced porcine placentas with water, wherein the mass of the water is 2-10 times of the mass of the minced porcine placentas, so as to obtain a porcine placenta solution; mixing the porcine placenta solution with compound enzymes, wherein the mass of the compound enzymes is 0.5-10% of the mass of the porcine placenta solution, so as to obtain a mixed solution; performing vacuum packing on the mixed solution, carrying out irradiating-sterilizing, and carrying out enzymatic hydrolysis for 4-24 hours so as to obtain enzymatic hydrolyzate; filtering the enzymatic hydrolyzate so as to obtain liquid supernatant; and then, performing spray-drying on the liquid supernatantso as to obtain the porcine placenta polypeptides. The production method of the porcine placenta polypeptides provided by the invention is high in yield, short in cycle, and free of pollution; and the porcine placenta polypeptides prepared by utilizing the production method can be developed into functional drinks and health products. Moreover, the porcine placenta polypeptide products are slightin boar odor and pure in color.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing pig placenta polypeptide. Background technique [0002] Placenta, also known as "Ziheche", is a special functional tissue organ. Modern biological and medical research proves that pig placenta contains biologically active peptides, immunoglobulins, amino acids, minerals, cytokines, growth factors, phospholipids, polysaccharides, etc. "Compendium of Materia Medica" records: placenta "warm in nature, sweet and salty, enters the lungs, liver, and kidneys, has the effects of calming the nerves and nourishing blood, nourishing qi, benefiting essence, detoxification, and enriching blood. It has a peculiar effect, long-term use can improve hearing and eyesight, blacken the beard, prolong life, and have the effect of taking away the good fortune." Therefore, whether it is from the perspective of modern medicine or traditional Chinese medicine, pig placent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 舒顺顺米倩杨彩霞胡慧花李佳丽牛军汪蕾韩成荣
Owner 正大食品(襄阳)有限公司
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