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Low-ash porcine hemoglobin decolorization method

A technology of porcine hemoglobin and hemoglobin, which is applied in the direction of blood protein components, animal protein processing, protein food components, etc., can solve the problems of large ash content, decolorization effect needs to be improved, etc., achieve low ash content, improve immunity, and facilitate adjustment

Inactive Publication Date: 2015-02-18
浙江索纳克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ash content of the product prepared by this method is relatively large, and the decolorization effect still needs to be improved.

Method used

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  • Low-ash porcine hemoglobin decolorization method
  • Low-ash porcine hemoglobin decolorization method
  • Low-ash porcine hemoglobin decolorization method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Preparation of porcine blood hemoglobin solution: after blood collection from qualified pigs, add disodium citrate, sodium bicarbonate and tea polyphenols or apple polyphenols in a mass ratio of 1:5:0.03, wherein disodium citrate and pig blood The weight ratio is 2:1000. After mixing evenly, the first disc centrifugation is performed at 25°C for 6 minutes to obtain the first supernatant layer and the first sediment layer. Ionized water, the first ultrasonic treatment at 2500W ultrasonic power for 60s to obtain porcine hemoglobin solution;

[0054] Pre-treatment: use nitrogen bubbling deoxygenation to carry out the first physical deoxygenation and preliminary decolorization of the porcine hemoglobin solution, then adjust the pH value of the deoxygenated porcine hemoglobin solution to 7, and then perform the second ultrasonic treatment under the ultrasonic power of 800W 90s;

[0055] Enzymatic decolorization: add animal proteolytic enzyme, subtilisin, papain and pancreat...

Embodiment 2

[0063] Preparation of porcine blood hemoglobin solution: after blood collection from qualified pigs, add disodium citrate, sodium bicarbonate and tea polyphenols or apple polyphenols in a mass ratio of 1:2:0.01, wherein disodium citrate and pig blood The weight ratio of the mixture is 1:1000. After mixing evenly, centrifuge for the first time at 15°C for 3 minutes to obtain the first supernatant layer and the first precipitate layer. Separate the first precipitate and add it to the first precipitate. Ionized water, the first ultrasonic treatment at 1800W ultrasonic power for 30s to obtain porcine hemoglobin solution;

[0064] Pre-treatment: Use nitrogen bubbling deoxygenation to perform the first physical deoxygenation and preliminary decolorization of the porcine hemoglobin solution, then adjust the pH value of the deoxygenated porcine hemoglobin solution to 6, and then perform the second ultrasonic treatment at 600W ultrasonic power 50s;

[0065] Enzymatic decolorization: a...

Embodiment 3

[0071]The preparation of porcine hemoglobin solution is specifically to collect blood from pigs that pass the inspection, and then add disodium citrate, sodium bicarbonate and plant phenol extracted from natural plants in a mass ratio of 1:3:0.03, wherein disodium citrate and The weight ratio of pig blood is 1.5:1000. After mixing evenly, centrifuge for the first time at 20°C for 4 minutes to obtain the first supernatant layer and the first sediment layer. Separate the first precipitate and pour it into the first precipitate. 1.8-2 times the volume of deionized water was added, and the first ultrasonic treatment was performed for 50 seconds under the ultrasonic power of 2000W to obtain a porcine hemoglobin solution.

[0072] Pre-treatment: use nitrogen bubbling deoxygenation to carry out the first physical deoxygenation and preliminary decolorization of the porcine hemoglobin solution, then adjust the pH value of the deoxygenated porcine hemoglobin solution to 6.5, and then per...

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Abstract

The invention relates to a pig blood decolorization method, in particular to a low-ash porcine hemoglobin decolorization method. The method comprises the following steps: preparation of a porcine hemoglobin solution : disodium citrate, sodium bicarbonate and plant phenol extracted from natural plants are mixed in the mass ratio of 1: (2-5): (0.01-0.03) and added into the pig blood, a first supernatant layer and a first sedimentation layer are obtained through centrifugal separation, a first sediment is obtained through separation, and primary ultrasonication is performed; pretreatment: physical deoxidation, pH value regulation and secondary ultrasonication are performed; enzymatic hydrolysis decolorization: an enzyme is added, an enzymatic hydrolysis reaction is ended after enzymatic hydrolysis is performed for 1-2 h, and an enzymatic hydrolysis decolorization solution is obtained; aftertreatment: pH value is regulated, a second supernatant layer and a second sedimentation layer are obtained through centrifugal separation, and the second supernatant layer is subjected to ultrafiltration and concentration to obtain a second concentrated solution; and spray drying: the second concentrated solution is subjected to spray drying to obtain milky porcine hemoglobin polypeptide powder. The method has good decolorization effect and can prepare porcine hemoglobin powder with high protein content and low ash content.

Description

technical field [0001] The invention relates to a method for decolorizing pig blood, in particular to a method for decolorizing pig hemoglobin with low ash content. 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 chromogen nitrate and artificial pigments in meat products, and the use of heme can reduce the carcinogenic effect of nitrite. In the pharmace...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/04A23J1/06A23J3/12A23J3/34A23K10/24
Inventor 刘观洲邓自伟沙欢李宁丰
Owner 浙江索纳克生物科技有限公司
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