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Preparation method of edible thymosin

A technology of thymosin and calf thymus, which is applied in the field of production and preparation, can solve problems such as adverse reactions, inability to eat directly, and high price, and achieve the effects of reducing production costs, shortening decomposition time, and ensuring activity

Pending Publication Date: 2022-06-17
北京腾跃高科科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of a large amount of chemical reagents such as TFA (trifluoroacetic acid), acetic acid, etc. in the process, there will be certain residues in the product, and there will be certain toxic and side effects and adverse reactions during use, and the obtained product is used for injection. It cannot be eaten directly, and its high cost and price limit its clinical application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation process of edible thymosin, comprising the following steps:

[0030] Step a, take 10Kg of frozen fresh calf thymus to remove the packaging, thaw to remove the throat and fat, add 10Kg of pure water, grind it into meat puree with a colloid mill, add 20Kg of pure water and grind it again to make a homogenate, which is used as a raw material for standby.

[0031] Step b. Adjust pH=6.0 with hydrochloric acid with a mass fraction of 5%, temperature=45° C., and add 2 g of phospholipase for enzymatic hydrolysis for 50 min. Then add 10g collagenase and 20g neutral protease for enzymolysis for 120min, heat up to 100°C, sterilize for 5min, then cool down to 75°C, remove oil and solids in the soup with a three-phase centrifuge to obtain a clear enzymatic hydrolysis solution.

[0032] Step c, adding 150 g of activated carbon to the enzymatic hydrolysis solution, adjusting the temperature to 75° C., adsorbing for 60 min, and removing the activated carbon with a horizon...

Embodiment 2

[0037] A preparation process of edible thymosin, comprising the following steps:

[0038] Step a, take 10Kg of frozen fresh calf thymus to remove the packaging, thaw to remove the throat and fat, add 10KG of pure water, grind it into meat puree with a colloid mill, then add 50Kg of pure water and grind again to make a homogenate, which is used as a raw material for standby.

[0039] Step b. Adjust pH=5.5 with 8% hydrochloric acid, temperature=48° C., and add 10 g of phospholipase for enzymatic hydrolysis for 30 minutes. Then add 8g collagenase and 25g neutral protease for enzymolysis for 100min, heat up to 95°C, sterilize for 3min, then cool down to 70°C, remove the oil and solids in the soup with a three-phase centrifuge, and obtain a clear enzymatic hydrolysis solution.

[0040] Step c, adding 200 g of activated carbon to the enzymatic hydrolysis solution, adjusting the temperature to 70° C., adsorbing for 40 min, and removing the activated carbon with a horizontal tank cent...

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PUM

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Abstract

The invention relates to a preparation method of edible thymosin, which comprises the following steps: S1, taking calf thymus, removing throat and fat, adding purified water, grinding into homogenate by using a colloid mill, and taking the homogenate as a raw material for later use; s2, the pH is adjusted to be acidic with acid, phospholipase is added, and enzymolysis is conducted; adding collagenase and neutral protease for enzymolysis, heating for enzyme deactivation, cooling, and removing oil and solids in the soup by using a three-phase centrifuge to obtain clear enzymatic hydrolysate; s3, adding activated carbon into the enzymatic hydrolysate, adjusting the temperature for adsorption, and removing the activated carbon by using a horizontal groove centrifuge to obtain a clear extracting solution; s4, adjusting the extracting solution to be neutral by using an alkaline solution, and filtering to obtain a peptide solution with the molecular weight of 0-6000 Daltons; s5, removing sodium ions from the peptide solution through ion exchange resin to obtain a low-sodium peptide solution, and concentrating the low-sodium peptide solution by using a triple-effect low-temperature concentrator to obtain a concentrated solution; and S6, adding auxiliary materials into the concentrated solution, and drying by using a spray drying tower.

Description

technical field [0001] The invention belongs to the technical field of generation and preparation, and in particular relates to a preparation method of edible thymosin. Background technique [0002] Thymosin is a group of proteins and polypeptide hormones differentiated from thymosin component 5 that can be used to treat a variety of diseases. It is used as a pharmaceutical injection. The current national drug standard specifies thymosin with a molecular weight of less than 10KD. The preparation process generally includes processes such as tissue cell disruption, centrifugal separation, ultrafiltration, and concentration. It usually includes the following methods: (1) Homogenize the fresh thymus with a homogenizer or a colloid mill, (2) raise the temperature to 80-90 °C and keep it for 10-30 min to obtain a denaturing solution; freeze and thaw repeatedly; (3) centrifuge Or filter to remove solid impurities such as tissue cell walls; (4) clarify and filter, collect the filtr...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 闫云霞
Owner 北京腾跃高科科技有限公司
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