Method for recovering high-quality protein from chicken percolate

An exudate, high-quality technology, applied in the preparation methods of peptides, chemical instruments and methods, organic chemistry, etc., can solve the problems of low recovery efficiency and low degree of cleaning, and achieve improved utilization, high extraction efficiency, The effect of increasing the ratio of amino acids

Pending Publication Date: 2022-02-15
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for recovering high-quality protein from chicken exudate. The process of the method does not use strong acid, and the recovery efficiency is improved, and the functional properties of the recovered protein such as gelatinization and emulsification are exhibited. Good, overcomes the problems of low cleaning degree and low recovery efficiency in the recovery process of chicken protein exudate in the prior art

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  • Method for recovering high-quality protein from chicken percolate
  • Method for recovering high-quality protein from chicken percolate
  • Method for recovering high-quality protein from chicken percolate

Examples

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Embodiment 1

[0028] Embodiment 1: a kind of method recovering albumen from chicken exudate comprises the following steps:

[0029] (1) Exudate collection: Use an impermeable polyethylene bag to collect the exudate produced during the thawing process of frozen chicken, let it stand for 12 hours and skim off a small amount of floating fat;

[0030] (2) Alkalinization of exudate protein: using food-grade Ca(OH) with a concentration of 1M 2 The solution directly adjusts the pH of the exudate obtained in step (1), and the immediate pH is determined by real-time measurement, and the end point pH is alkaline pH 11.0. Fully stir at room temperature to fully alkalinize all the proteins in the exudate, and then use the filtration method Remove a small amount of insoluble matter and floating fat, the alkalization time is 1h, and the filter mesh size is 18 mesh.

[0031] (3) Acidification of protein in the exudate: measure the concentration of the protein after alkalinization in the exudate obtained ...

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Abstract

The invention discloses a method for recovering high-quality protein from chicken percolate. The method comprises the following steps: (1) collecting the percolate; (2) performing alkalization of protein in the exudate: adjusting the pH value of the chicken exudate by using Ca(OH)2 until the final pH value is alkaline; (3) acidifying the protein in the percolate: adding glucolactone and adjusting the pH value to be close to a muscle protein isoelectric point so as to acidify, flocculate and settle the protein in the percolate; (4) recovering protein; (5) performing drying. According to the method, Ca(OH)2 and glucolactone are used for adjusting the pH value to 11.0 and restoring the pH value to 5.8, and a copolymer is formed among proteins, so that functional proteins can be effectively extracted from the poultry meat processing by-product percolate, the utilization rate of poultry meat proteins is increased, the gel property and emulsibility of the extracted proteins are better than those of a traditional strong acid (HCl)-strong alkali (NaOH) isoelectric precipitation method, the proportion of essential amino acids in the recovered protein is increased, and the extraction efficiency is higher.

Description

Technical field: [0001] The invention belongs to the technical field of protein recovery, and relates to a method for recovering high-quality protein from chicken exudate, in particular to a method for recovering chicken protein exudate by using calcium hydroxide and gluconolactone as alkaline and acidic treatment agents. method of protein in solution. Background technique: [0002] White feather chicken inevitably undergoes stacking, low-temperature storage, freezing-thawing and other treatments in the process of segmentation and processing, and a large amount of exudate is produced during these treatments. In recent years, the incidence of heterogeneous chicken problems has increased, such as PSE-like, lignified, white striped chicken breasts and other problems, and the loss of exudate in chicken breasts is more significant. A large number of studies have found that the juice loss rate in the chicken breast meat during the above treatment process can reach 0.9%-5.8%, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/14C07K1/30
CPCC07K1/145C07K1/30
Inventor 赵雪蒋颖涵邢通徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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