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Extraction and separation method of lamb abomasum chymosin

A technology of gastric rennet and separation method, which is applied in the field of extraction and separation of lamb rennet, can solve the problems of thermal stability reduction and activity reduction, and achieve the goal of increasing added value, alleviating supply shortage, and solving environmental pollution Effect

Pending Publication Date: 2021-01-15
XINJIANG BIOCHEM PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after ultrasonic treatment of pure rennet, the thermal stability is reduced, the amino acid in the active center is changed to inactivate the active site, and the activity is reduced by nearly two times.

Method used

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  • Extraction and separation method of lamb abomasum chymosin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Choose lamb, take out the abomasum after slaughter, rinse with pre-cooled distilled water running water to remove sundries in the abomasum, and store it in a refrigerator at a temperature of -20°C for later use;

[0026] b. The lamb abomasum cleaned in step a, stripped of fat and connective tissue, cut into squares of 150×150 mm, frozen at -80°C for 12 hours, then freeze-dried, and then pulverized into 5 mm by a pulverizer Sheep abomasum in powder form, stored in a -20°C refrigerator for later use;

[0027] c. Add petroleum ether to the sheep abomasum powder in step b at a temperature of 4°C, and mechanically stir to degrease, degrease twice, add 20 times the volume of distilled water, and soak at a temperature of 18°C ​​for 10 minutes;

[0028] d. Adjust the soaking liquid obtained in step c to a final concentration of 1% sodium chloride solution with sodium chloride, adjust the pH value to 5.6 with 1moL / L hydrochloric acid solution, and use ultrasonic-assisted stirri...

Embodiment 2

[0032] a. Choose lamb, take out the abomasum after slaughter, rinse with pre-cooled distilled water running water to remove sundries in the abomasum, and store it in a refrigerator at a temperature of -20°C for later use;

[0033] b. The lamb abomasum cleaned in step a, stripped of fat and connective tissue, cut into squares of 150×150mm, frozen at -80°C for 12 hours, then freeze-dried, and crushed into 7mm pieces with a pulverizer Sheep abomasum in powder form, stored in a -20°C refrigerator for later use;

[0034] c. Add petroleum ether to the sheep abomasum powder in step b at a temperature of 4°C, and mechanically stir to degrease, degrease twice, add 20 times the volume of distilled water, and soak at a temperature of 18°C ​​for 10 minutes;

[0035] d. Adjust the soaking liquid obtained in step c to a final concentration of 1% sodium chloride solution with sodium chloride, adjust the pH value to 5.6 with 1moL / L hydrochloric acid solution, and use ultrasonic-assisted stirr...

Embodiment 3

[0039] a. Choose lamb, take out the abomasum after slaughter, rinse with pre-cooled distilled water running water to remove sundries in the abomasum, and store it in a refrigerator at a temperature of -20°C for later use;

[0040] b. The lamb abomasum cleaned in step a, stripped of fat and connective tissue, cut into squares of 150×150mm, frozen at -80°C for 12 hours, then freeze-dried, and then pulverized into 8mm by a pulverizer Sheep abomasum in powder form, stored in a -20°C refrigerator for later use;

[0041] c. Add petroleum ether to the sheep abomasum powder in step b at a temperature of 4°C, and mechanically stir to degrease, degrease twice, add 20 times the volume of distilled water, and soak at a temperature of 18°C ​​for 60 minutes;

[0042] d. Adjust the soaking liquid obtained in step c to a final concentration of 1% sodium chloride solution with sodium chloride, adjust the pH value to 5.6 with 1moL / L hydrochloric acid solution, and use ultrasonic-assisted stirri...

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Abstract

The invention relates to an extraction and separation method of lamb abomasum chymosin. According to the method, lamb abomasum tissues are dispersed, cells are destroyed and mixing is enhanced throughtreatment methods of tearing granularity, soaking and the like of the abomasum before extraction, and the extraction rate of the chymosin is remarkably improved in combination with an ultrasonic-assisted extraction method, so that the extraction time is greatly shortened, the preparation cost of the chymosin is reduced, and a technical support is provided for standardized production of lamb stomach extracts of related enterprises. Meanwhile, the solubility of the chymosin in the lamb stomach is systematically researched, an optimal solvent and an optimal extraction pH value are selected, anda reliable and feasible method is provided for enlarged production of chymosin extraction. The lamb abomasum chymosin obtained by the method is high in purity and strong in biological activity; the extraction method is simple and feasible; the whole extraction process is operated in a low-temperature environment, so that the activity of the lamb abomasum chymosin is better retained; and the obtained chymosin can be applied to cheese production.

Description

technical field [0001] The invention relates to a method for extracting and separating lamb rennet. Background technique [0002] Chymosin is an acid protease that catalyzes milk coagulation secreted by the gastric mucosa of newborn mammals in the form of inactive precursor prochymosin. In the acidic environment of gastric juice, prochymosin is released from The N-terminus releases a part of the peptide to form an irreversible active enzyme—chymosin. Rennet is the main coagulant in cheese production. It has high milk coagulation activity and low proteolytic activity. It is especially suitable for cheese production. Its main function is to decompose к-casein (к-casein) Phe105- The Met106 peptide bond forms para-к-casein (Para-к-casein) and glycomacropeptide (glycomarcopeptide), which destabilizes the casein micelles, and at Ca 2+ Participate in the coagulation of milk to form curd (Curd); at the same time, rennet also participates in the maturation process of cheese, and pl...

Claims

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Application Information

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IPC IPC(8): C12N9/64A61K38/48A61P1/04A61P1/14A61P1/12A23C19/04A23L29/00
CPCC12N9/6483C12Y304/23004A61P1/04A61P1/14A61P1/12A23C19/04A23L29/06A61K38/00
Inventor 阿布力米提·伊力阿吉艾克拜尔·艾萨赵新民艾合米丁·外力阿米娜·艾尔肯高彦华
Owner XINJIANG BIOCHEM PHARMA CO LTD
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