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Hemoglobin subunit haematochrome and preparation method thereof

A hemoglobin and red pigment technology, applied in the field of food additives, can solve the problems of large-scale application limitations, development curbs, product promotion and application obstacles, etc., and achieve the effects of good water solubility, good thermal stability, and good light stability

Inactive Publication Date: 2012-09-19
SHANGHAI FOOD RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the blood products that have been developed in our country are still the development of plasma, and the application of animal blood cells can be basically divided into three levels: one is to simply process it into blood tofu for consumption or dry it as a feed additive, but due to The palatability and special smell of the product limit its large-scale application; the second is the use of blood cells to produce superoxide dismutase and heme since the 1990s. These two products use a large amount of organic substances in the production process. Solvents will cause secondary pollution, and due to obstacles to product promotion and application, the development of the project has been curbed; the third is the use of hemoglobin in recent years to prepare low-molecular-weight peptides and amino acids through biological enzymatic hydrolysis, degrading hemoglobin into peptides that are easy to absorb and Providing iron supplement raw materials for patients with iron deficiency anemia has opened up a new industrialization path for the high value-added comprehensive utilization of animal blood in my country, but the iron supplement raw materials for anemia patients have not been widely used as food additives

Method used

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  • Hemoglobin subunit haematochrome and preparation method thereof
  • Hemoglobin subunit haematochrome and preparation method thereof
  • Hemoglobin subunit haematochrome and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Example 1 Glycosyl Modification

[0079] Configure 1% (g / 100ml) glucose, sucrose, dextrin, chitosan, arabinose and xanthan gum respectively, mix according to sugar: protein = 1; 1 (molar ratio), heat 50-65 ° C, time 5 -15min, filtered, freeze-dried, and prepared.

Embodiment 2

[0080] Embodiment 2 imidazole modification

[0081] Hemoglobin subunit: histidine = 1:1 (molar ratio), pH 6.5-7, 30 minutes at room temperature, add 0.5% isoascorbic acid by mass fraction, mix well, and freeze-dry for storage.

Embodiment 3

[0082] Example 3 Electronegative atom modification (oxygen or carbon monoxide)

[0083] Hemoglobin subunit: gas or other associated substances = 1000: 30 (v), pH 6.5-7, react for 10 min, mix well, and freeze-dry for storage. The schematic diagram of the device is attached Figure 6 .

[0084] Property analysis:

[0085]①Color difference analysis Take 200μl of sample and dilute it 50 times with water to 10ml. Observation and analysis were performed using a fully automatic colorimeter. To determine the color development effect of CO and the stability of each sample, the results are as follows:

[0086]

[0087] The samples showed good stability.

[0088] ②Thermal stability According to the results of color difference analysis, select samples that meet the requirements together with samples that have not been passed through CO, and place them in an 85°C (pasteurized) water bath for 20 minutes, take them out every 5 minutes, and observe whether precipitation occurs. If pr...

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Abstract

The invention relates to hemoglobin subunit haematochrome and a preparation method thereof, belongs to the field of food additives, and provides modified hemoglobin subunit haematochrome and a preparation method thereof. The invention provides the sugar, iminazole and electronegative atom modified hemoglobin subunit haematochrome. The haematochrome has excellent thermal stability and light stability, water solubility or coloring stability, and can be used as food additives.

Description

technical field [0001] The invention belongs to the technical field of food additives, relates to the processing and utilization of poultry blood by-products, in particular to the preparation of red pigment with the red color of natural fresh meat that can be used in food by using hemoglobin in blood and a preparation method thereof. Background technique [0002] Animal blood is a valuable resource that has been underutilized for many years. Since 2000, the total number of pigs, cattle and sheep in my country has reached more than 800 million, and the total amount of livestock blood has exceeded 2 million tons. There are more than 1,200 meat processing factories in my country, and only dozens of them use animal blood, with an annual output of about 3,000 tons of blood meal. In addition, only a small number of them are made into "blood tofu" for human consumption, but the hygienic conditions are also difficult to control. Almost all the pig blood in a large number of meat fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00
Inventor 谢志镭常雅宁张蕾蕾王志友杨琦孙佳奇周剑
Owner SHANGHAI FOOD RES INST
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