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Swine hemoglobin enzymolysis and decoloration method

A porcine hemoglobin and protease technology, applied in the field of porcine blood decolorization, can solve the problems of unacceptable sensory perception and low economic added value, and achieve the effects of broadening comprehensive utilization channels, improving processing value-added ability, and low ash content

Active Publication Date: 2013-04-24
成都天屹生物科技有限公司
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AI Technical Summary

Problems solved by technology

However, due to the hemoglobin contained in the blood cell powder, the blood cell powder is black and red, and has a strong bloody smell, which is unacceptable to the sense organs and its economic added value is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Use blood cells separated from pig whole blood as raw material, add 2 times the volume of water, stir rapidly for 1 hour, adjust the pH value to 5.0 with hydrochloric acid, heat to boil for 0.5 hour, cool and maintain at 50°C, add animal proteolytic enzyme and Bacillus subtilis For protease, the substrate concentration is 10%, the ratio of enzyme concentration to substrate concentration is 50000U / g, the ratio of animal proteolytic enzyme to subtilisin enzyme activity is 2:1, and the enzymatic hydrolysis time is 6h. After the enzymolysis is completed, the enzyme is eliminated and filtered, and the supernatant is spray-dried. The air inlet temperature is 260°C, the outlet air temperature is 80°C, and the maximum water evaporation is 6kg / h. The finally prepared hemoglobin polypeptide powder is off-white powder with a caramel aroma, with an ash content of 0.5%, a moisture content of 3.4%, a crude protein content of 95.8%, and trichloroacetic acid soluble nitrogen of 51.2%, a...

Embodiment 2

[0016] A method for enzymatic decolorization of porcine hemoglobin, comprising the steps of:

[0017] Pig whole blood was centrifuged to obtain hemocytes, added 5 times the volume of water, stirred for 1 hour, adjusted to pH 6, heated and boiled for 3 hours, cooled to 40°C and maintained at this temperature, added a compound containing beer neutral protease and acid protease Protease, the ratio of enzyme concentration to blood cell concentration is 4000U / g, the enzymolysis time is 8h, and then the enzyme is deactivated and filtered, and the supernatant is spray-dried to obtain hemoglobin polypeptide powder, and the crude heme product is obtained by precipitation and drying, which is the completion of porcine hemoglobin enzyme Liberation color. The above-mentioned hemoglobin polypeptide powder has the properties of dry amorphous powder, uniform, off-white color, caramel flavor, its ash content ≤ 1%, moisture content ≤ 4%, crude protein content ≥ 95%, and trichloroacetic acid so...

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Abstract

The invention relates to a swine hemoglobin enzymolysis and decoloration technology. The technology comprises the following steps of: performing centrifugal separation on swine blood to form blood corpuscles, adding water and quickly stirring; regulating pH value, and heating for boiling; adding a composite protease preparation, and performing enzymolysis at certain temperatures; performing enzyme inactivation after the enzymolysis, filtering, and performing spray drying on supernate to obtain gray white hemoglobin polypeptide; and drying precipitates to obtain a heme coarse product. By the technical scheme provided by the invention, hemoglobin polypeptide powder and the heme coarse product are obtained, wherein the hemoglobin polypeptide is a good animal protein source and is used as a feed additive to improve the digestion and absorption rates of protein; heme can be used as a chromogenic reagent in food industry and can be used as a pharmaceutical raw material in medical industry; and the hemoglobin polypeptide and the heme are products with high added values. The technical scheme has important significance of improving processing value-added capability of animal blood products, broadening comprehensive utilization ways, and promoting the technology upgrading of the whole industry.

Description

technical field [0001] The invention relates to a pig blood decolorization method, in particular to a pig hemoglobin enzymatic decolorization method. Background technique [0002] The protein content of red blood cells in pig blood is as high as 38%, accounting for more than 75% of the total protein in whole blood, of which more than 92% is hemoglobin, so pig blood cells are an excellent source of animal protein. Made into blood cell powder for sale. But because the blood cell powder contains heme, the blood cell powder is black and red, and has a heavy bloody smell, which is unacceptable to the sense organs, and its economic added value is not high. [0003] Heme is in the form of porphyrin iron combined with four globins to form hemoglobin, which exists in red blood cells. In the food industry, heme can replace the coloring agent nitrate and synthetic pigments in meat products, and the use of heme can reduce the carcinogenic effect of nitrite. In the pharmaceutical indu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/04A23L1/275A61K38/42A61P35/00A61P7/06A23K10/24A23L5/49
Inventor 郝刚
Owner 成都天屹生物科技有限公司
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