Process for preparing low molecular peptide and amino acid by biological enzymolysis of pig blood haematoglobin

A technology of hemoglobin and low-molecular-weight peptides, which is applied in the field of comprehensive utilization of blood protein resources, a by-product of meat processing, can solve problems such as inability to scale up applications, and achieve outstanding moisturizing properties, mild reaction conditions, and improved protein recovery.

Inactive Publication Date: 2006-11-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the bottleneck problem that porcine hemoglobin cannot be applied on a large scale in food industry production, and to provide a method for preparing low-molecular-weight peptides and amino acids by enzymatic hydrolysis of porcine hemoglobin, so that the protein recovery rate can be increased to 90-95%. The invention has no secondary pollution, almost achieves zero discharge, and the product has no bitter taste, has high solubility and foaming properties, and has outstanding moisturizing properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The first step: the pigs that have passed the quarantine are collected by a hollow knife, 0.33% sodium citrate is added and mixed uniformly for anticoagulation, and then centrifuged at 3000g for 20 minutes at 5°C to obtain the lower sedimentary red blood cells. The red blood cells are added with 1.0 times the volume of water. Porcine hemoglobin was obtained by homogenization of 50Mpa and 500g of porcine hemoglobin was obtained.

[0021] The second step: add water to 500g porcine hemoglobin to adjust its protein content to 14.5%, mix well and adjust the pH of the solution to 7.5 with 2M NaOH, heat and keep the temperature at 55℃, add pancreatin and Protamex, the ratio is pancreatin: Protamex = 1.8: 9 (U / U), [enzyme / protein] concentration = 710U / g, enzymatic hydrolysis at constant temperature for 13 hours, hydrolysis degree is 25%, after the reaction is heated at 100 ℃ for 5 minutes, the enzymatic hydrolysis product Cool to 25°C.

[0022] The third step: Centrifuge the cooled...

Embodiment 2

[0025] The first step: the pigs that have passed the quarantine are collected by a hollow knife, 0.33% sodium citrate is added and mixed uniformly for anticoagulation, and then centrifuged at 4000g at 10°C for 10 minutes to obtain the lower sedimentary red blood cells. The red blood cells are added with 1.4 times the volume of water. The porcine hemoglobin was obtained by homogenizing the cells at 60Mpa, and 500g of the porcine hemoglobin was taken.

[0026] Step 2: Add 500g of porcine hemoglobin with water to adjust its protein content to 11.6%, mix well and adjust the pH of the solution to 7.2 with 2M NaOH, heat and keep the temperature at 51 ℃, add pancreatin and Protamex, the ratio is pancreatin: Protamex = 1.1: 9 (U / U), [enzyme / protein] concentration = 670U / g, enzymatic hydrolysis at a constant temperature for 16 hours, the degree of hydrolysis is 28%, after the reaction is heated at 100 ℃ for 5 minutes, the enzymatic hydrolysis product Cool to 25°C.

[0027] The third step: ...

Embodiment 3

[0030] The first step: the quarantine qualified pigs are collected by a hollow knife, 0.33% sodium citrate is added and mixed uniformly for anticoagulation, and then centrifuged at 3500g at 5°C for 15 minutes to obtain the lower sedimentary red blood cells. The red blood cells are added with 1.2 times the volume of water. Porcine hemoglobin was obtained by ultrasonic power of 1300W for 3min to destroy the porcine hemoglobin, and 5kg of porcine hemoglobin was taken.

[0031] Step 2: Add water to 5kg porcine hemoglobin to adjust its protein content to 12.5%, then use 2M NaOH to adjust the pH of the solution to 7.5, heat and keep the temperature at 53℃, add pancreatin and papain, the ratio is pancreatin: Papain = 1.9: 8 (U / U), [enzyme / protein] concentration = 650U / g, enzymatic hydrolysis at constant temperature for 12h, hydrolysis degree is 24%, after the reaction is heated at 100 ℃ for 10 minutes, the enzymatic hydrolysis The product was cooled to 25°C.

[0032] The third step: Cent...

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Abstract

The present invention relates to the process of biologically enzymolyzing pig blood haematoglobin to prepare small molecular weight peptide and amino acid. The process includes adding water to pig blood haematoglobin to regulate protein content to 11.4-16.5 wt%, regulating pH value to 7.2-7.7, maintaining temperature at 50-55 deg.c adding mixture proteinase of pancereatin, Protamex and Flavourzyme or papain in the amount of 330-720 U/g to react for 12-17 hr to reach hydrolysis degree of 24-30, and centrifugally separating to eliminate insoluble part. The present invention adopts cell breaking technology, and has optimized combination of composite proteinase and optimized reaction condition to reach protein recovering rate up to 90-95%. The product has high solubility, high foamability, outstanding wet keeping performance and no bad smell and may be used widely in food production.

Description

Technical field [0001] The invention relates to the field of comprehensive utilization of blood protein resources, which are by-products of meat product processing, and specifically refers to a method for preparing low-molecular peptides and amino acids by biological enzymatic hydrolysis of porcine hemoglobin. Background technique [0002] The animal blood from the by-products of meat processing contains about 19% of protein, which is equivalent to the protein content of lean meat. 20% of it is present in plasma, and up to 80% is present in red blood cells, and its amino acid composition is balanced. Especially the high content of lysine and tryptophan is a high-quality and cheap protein resource. [0003] In recent years, some progress has been made in the development and utilization of blood proteins, mainly plasma proteins. However, hemoglobin, which is present in red blood cells and accounts for 80% of the total blood protein content, is difficult to digest and absorb, has lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02C07K1/30C07K14/805
Inventor 赵谋明郭善广崔春赵强忠
Owner SOUTH CHINA UNIV OF TECH
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