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Method for preparing pig bone collagen polypeptide chelated calcium supplement

A collagen polypeptide and calcium supplement technology, applied in food preparation, application, food science and other directions, can solve the problems of different sources, high cost, no protease found, and achieve low cost, favorable biological absorption and utilization, and increase added value. Effect

Inactive Publication Date: 2012-05-02
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the patents related to the development and preparation of bone collagen polypeptide chelated calcium from animal bones are all completed by enzymatic hydrolysis. Although some achievements and breakthroughs have been made in the enzymatic hydrolysis of bones, the cost of enzymes used for enzymatic hydrolysis of bones is different. , and because there is no protease that is really suitable for large-scale industrial production to degrade bones, it is still a great challenge to realize industrial production

Method used

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  • Method for preparing pig bone collagen polypeptide chelated calcium supplement
  • Method for preparing pig bone collagen polypeptide chelated calcium supplement
  • Method for preparing pig bone collagen polypeptide chelated calcium supplement

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Preparation of pork bone paste: take fresh pig bones, wash them after crushing, cook and degrease under high pressure at 121°C for 40 minutes, and then make pig bone paste by ultrafine grinding.

[0019] Superfine crushing refers to the operation technology of crushing the material particles above 3 mm to 10-25 microns by using mechanical or fluid power methods to overcome the internal cohesion of solids and crush them.

[0020] (2), preparation of bone collagen polypeptide: take distilled water, sucrose and the pig bone paste prepared in step (1) to prepare a pig bone paste culture solution, wherein each liter of pig bone paste culture solution contains 15g of sucrose and 35g of pig bone paste , adjust the pH value of the pig bone paste culture solution to 7.2, sterilize at 121°C for 30 minutes, and then inoculate the mixed strains of Serratia marcescens and Lactobacillus bulgaricus, Serratia marcescens and Lactobacillus bulgaricus The ratio of bacilli was 2:1, and...

Embodiment 2

[0038] (1) Preparation of pig bone paste: fresh pig bones are taken, broken and cleaned, boiled repeatedly at 100°C for 2 to 3 hours to degrease, and then made into pig bone paste by ultrafine grinding.

[0039] (2), preparation of bone collagen polypeptide: take distilled water, sucrose and the pig bone paste prepared in step (1) to prepare a pig bone paste culture solution, wherein each liter of pig bone paste culture solution contains 20g of sucrose and 40g of pig bone paste , adjust the pH value of the pig bone paste culture solution to 7.4, sterilize at 121°C for 30 minutes, and then inoculate the mixed strains of Serratia marcescens and Lactobacillus bulgaricus, Serratia marcescens and Lactobacillus bulgaricus The proportion of bacilli was 1:1, and the total inoculum mass of the mixed strains was 4% of the mass of the culture solution. After the inoculation was completed, the fermentation culture was carried out on a shaker at 140 rpm for 48 hours at a speed of 140 rpm at...

Embodiment 3

[0043] (1) Preparation of pig bone paste: fresh pig bones are taken, broken and cleaned, boiled repeatedly at 100°C for 2 to 3 hours to degrease, and then made into pig bone paste by ultrafine grinding.

[0044] (2), preparation of bone collagen polypeptide: take distilled water, sucrose and the pig bone paste prepared in step (1) to prepare a pig bone paste culture solution, wherein each liter of pig bone paste culture solution contains 17g of sucrose and 38g of pig bone paste , adjust the pH value of the pig bone paste culture solution to 7.3, sterilize at 121°C for 30 minutes, and then inoculate the mixed strains of Serratia marcescens and Lactobacillus bulgaricus, Serratia marcescens and Lactobacillus bulgaricus The proportion of bacilli was 1:1, and the total inoculum mass of the mixed strains was 4% of the mass of the culture solution. After the inoculation was completed, the fermentation culture was carried out on a shaker at 140 rpm for 48 hours at a speed of 140 rpm at...

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Abstract

The invention relates to a method for preparing a pig bone collagen polypeptide chelated calcium supplement. The method comprises the following steps of: 1, preparing pig bone paste, namely crushing, defatting and grinding fresh pig bones to obtain the pig bone paste; 2, preparing bone collagen polypeptide, namely preparing a pig bone paste culture solution, inoculating mixed strains of serratia marcescens and lactobacillus bulgaricus, fermenting, centrifuging, filtering and drying to obtain the bone collagen polypeptide; 3, preparing soluble bone calcium by mixing bone paste residue left after fermentation and hydrochloric acid; and 4, preparing the bone collagen polypeptide chelated calcium supplement, namely chelating the bone collagen polypeptide and the soluble bone calcium to obtainthe bone collagen polypeptide chelated calcium supplement. By the method, the added value of a pig bone resource is improved, the collagen and bone calcium in the pig bones are comprehensively developed and utilized, and the prepared chelated calcium supplement has high solubility in water, is favorable for a human body to absorb and utilize calcium element in the chelate, and can be applied to various fields such as chemical engineering, foods, cosmetics and the like.

Description

technical field [0001] The invention relates to the technical field of processing biological products, in particular to a preparation method of a porcine collagen polypeptide calcium chelation calcium supplement. Background technique [0002] my country is a large animal husbandry country. With the development of my country's livestock and poultry breeding industry, nearly 15 million tons of livestock and poultry bones are produced in my country every year. The comprehensive development of livestock and poultry bone resources directly affects the economic benefits of livestock and poultry breeding; the processing and utilization of bones will produce great economic and social benefits, and has great development prospects. According to my country's 2010 statistics, my country's pork bone production can reach more than 8 million tons, and it is still rising every year. Faced with such a huge biological resource, the processing of pig bones has been mainly concentrated in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23L1/305A23L1/317A23L13/60
Inventor 刘丽莉任广跃段续康怀彬张慧芸陈俊亮赵胜娟肖枫
Owner HENAN UNIV OF SCI & TECH
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