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Pig bone extract, preparation method and application thereof

A pig bone and mixture technology, applied in application, food preparation, food science and other directions, can solve the problems of high price, low biological titer, high solubility, etc., and achieve the effects of controlling production costs, improving immune function, and improving absorption rate

Inactive Publication Date: 2012-07-18
SICHUAN ACAD OF CHINESE MEDICINE SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The simple mixtures such as inorganic calcium oxide used at the beginning are easy to absorb moisture and agglomerate, so they are not suitable for mixing, and have a certain destructive effect on vitamins, and their palatability, nutrition and absorption are poor, resulting in low biological potency
Calcium citrate, calcium lactate and other organic salt calcium additives can improve the absorption rate of trace elements, but their solubility is relatively large, easy to dissolve and lose, and the price is relatively high

Method used

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  • Pig bone extract, preparation method and application thereof
  • Pig bone extract, preparation method and application thereof
  • Pig bone extract, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The boiling extraction step test of embodiment 1 porcine bone protein

[0023] High temperature and high pressure boiling is one of the most common methods for extracting animal bone protein. However, too long boiling time and high boiling temperature will destroy the thermally unstable amino acids in protein, resulting in nutritional imbalance and deficiency. Therefore, the orthogonal optimization of the extraction process of porcine bone protein was carried out through the three aspects of solid-liquid ratio, boiling temperature and boiling time.

[0024] 1. Test material

[0025] Pork bone: purchased from the market; other reagents were of analytical grade.

[0026] 2. Test method

[0027] Put 2.5kg pork bones that have been washed and broken into 3-5cm size into a boiling pot, add water to the scale according to the designed material-liquid ratio, and boil under the conditions of the designed boiling temperature and time. Orthogonal factor levels and experimenta...

Embodiment 2

[0040] The enzymolysis step test of embodiment 2 porcine bone protein extract

[0041]The protein content in bones reaches 11%-15%, and the protein is mainly collagen, accounting for about 70-80% of the total protein content. Collagen consists of three α-polypeptide chains forming a triple helix structure, and its molecular structure is very stable. At the same time, there are many kinds of proteins in bone protein, and the hydrolysis of protease has the characteristics of specificity. Therefore, it is difficult to fully hydrolyze bone protein into small molecular weight polypeptides and amino acids with a single protease. Therefore, this study intends to hydrolyze porcine bone protein by using complex enzymatic hydrolysis technology.

[0042] (1) Compound enzyme formula research

[0043] 1. Test material

[0044] Pork bone: purchased from the market; other reagents were of analytical grade.

[0045] Flavourzyme, Alcalase, and Protamex were purchased from Novozymes, and t...

Embodiment 3

[0076] The chelation step test of embodiment 3 porcine bone protein extract

[0077] Bone mineral is mostly distributed in organic matter in the form of amorphous calcium phosphate and crystalline hydroxyapatite. Through the previous extraction of bone protein, the original biological structure has been destroyed, and some mineral elements have been exposed and dissolved in the extraction solution. In order to make more full use of resources, this study further carried out acid hydrolysis on the bone residue after protein extraction to dissolve calcium and other mineral elements as much as possible, and then carried out chelation reaction with the bone protein hydrolysis obtained above to prepare bone chelate .

[0078] 1. Test material

[0079] Pork bone: purchased from the market; other reagents were of analytical grade.

[0080] 2. Test method

[0081] 2.1 Acid hydrolysis of bone slag Add 1L of 1M hydrochloric acid to each kg of bone slag several times, and act at 100°C...

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Abstract

The invention relates to a pig bone extract, a preparation method and an application thereof. The pig bone extract is a mixture chelated by protein enzymolyzed amino acid, micromolecule polypeptide, and inorganic elements, wherein the protein enzymolyzed amino acid and micromolecule polypeptide are extracted from pig bone raw materials, and the inorganic elements includes at least calcium. The pig bone extract comprises, by content of N, protein, polypeptide and amino acid with a total content not lower than 13w%, and calcium with a content not lower than 2w%, wherein the proteolysis rate>=18%, chelation rate of calcium >=75%. The preparation method includes subjecting the smashed extract of the pig bone raw materials to a solid-liquid separation, subjecting aqueous protein in the liquid to an enzymolysis, subjecting bone residues to an acidolysis, and subjecting the enzymolysis liquid and the acidolysis liquid to a chelation reaction so as to obtain the extract. The pig bone extract can be processed into drugs or health-care food which are capable of improving the immunologic function combined with acceptable auxiliary elements in pharmacy or food industry.

Description

technical field [0001] The invention relates to a pig bone extract, a preparation method and application thereof. Background technique [0002] The weight of livestock and poultry by-products, including bones, can often account for 30-40% of the weight of livestock and poultry carcasses. At present, the utilization of a large number of livestock and poultry bones is not sufficient, which not only wastes this resource with rich nutrients and reasonable proportions, but also pollutes the environment on the issue of bone treatment, bringing certain environmental pressure. [0003] Studies have shown that the ingredients contained in poultry bones not only contain essential trace elements such as calcium and phosphorus necessary for the human body, but also rich in nutrients such as protein and fat. At present, the main methods of fresh bone processing are: freezing and pulverizing to make fresh bone paste, or through high temperature and high pressure boiling hydrolysis, norma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/32A23L1/29C12P21/06A61P37/04A23L33/00
Inventor 余梦瑶罗霞许晓燕江南魏巍郑林用
Owner SICHUAN ACAD OF CHINESE MEDICINE SCI
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