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Method for preparing haemoglobin polypeptide with bovine hemoglobin as raw material

A technology of bovine hemoglobin and hemoglobin, which is applied in the field of biological health food, can solve the problems of low bitterness, high bitterness, and incomplete enzymatic hydrolysis, etc., and achieve the effect of low bitterness, simple production process, and rich heme

Inactive Publication Date: 2016-02-17
SHIHEZI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, in order to avoid problems such as incomplete enzymolysis and high bitterness value, and obtain a heme-rich polypeptide product with a low bitterness value, a polypeptide product with a simple production process is rich in heme and has a low bitterness value. A method for preparing hemoglobin polypeptides from bovine hemoglobin was proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A method for preparing hemoglobin polypeptides using bovine hemoglobin as a raw material. Select 600g of crude hemoglobin, add water to dilute to a concentration of 5%, and then add 100g of flavor protease for one enzymolysis. The flavor protease is 20000U / g, ph=6.5, at 50°C, hydrolyze for 4.5 hours, after the first enzymatic hydrolysis, lower the temperature to 43°C, adjust the pH to 8.5, add 60g of alkaline protease for the second enzymatic hydrolysis, the alkaline protease is 40800U / g, The enzymatic hydrolysis time was 4.52 hours, after which high temperature was used to inactivate the enzyme: the enzyme was inactivated in a water bath for 10 minutes, centrifuged at 2080r / min for 5min, and the precipitate was discarded to obtain the supernatant, which was bovine hemoglobin enzymatic hydrolyzate and freeze-dried to obtain hemoglobin polypeptide.

Embodiment 2

[0024] Example 2: A method for preparing hemoglobin polypeptide using bovine hemoglobin as a raw material. Select 600g of crude hemoglobin, dilute it with water to a concentration of 5.3%, and then add 102g of flavor protease to carry out enzymolysis once. The flavor protease is 20200U / g, ph=6.7, under the environment of 52°C, hydrolyze for 4.54 hours, after the first enzymatic hydrolysis, lower the temperature to 43.2°C, adjust the pH to 8.52, add 60.5g of alkaline protease for the second enzymatic hydrolysis, the alkaline protease is 41600U / g , enzymatic hydrolysis time 4.51h, after high temperature inactivation: inactivate enzyme in water bath for 10.2 minutes, centrifuge at 2160r / min for 5.2min and discard the precipitate to obtain supernatant, which is bovine hemoglobin enzymatic hydrolyzate and freeze-dried to obtain hemoglobin polypeptide .

Embodiment 3

[0025] Example 3: A method for preparing hemoglobin polypeptides using bovine hemoglobin as a raw material. Select 600g of crude hemoglobin, add water to dilute to a concentration of 5.1%, and then add 104g of flavor protease for a single enzymolysis. The flavor protease is 20400U / g, ph=6.9, at 54°C, hydrolyze for 4.55 hours, after the first enzymatic hydrolysis, lower the temperature to 43.4°C, adjust the pH to 5.54, add 62g of alkaline protease for the second enzymatic hydrolysis, the alkaline protease is 42400U / g, The enzymatic hydrolysis time was 4.6 hours, and then the high-temperature enzyme was inactivated: the enzyme was inactivated in a water bath for 10.4 minutes, and the precipitate was discarded after centrifugation at 2240r / min for 5.4 minutes to obtain the supernatant, which was bovine hemoglobin enzymatic hydrolyzate and freeze-dried to obtain hemoglobin polypeptide.

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Abstract

The invention discloses a method for preparing haemoglobin polypeptide with bovine hemoglobin as the raw material. The method is characterized by mainly comprising the following steps of 1, raw material preparation, wherein 600 g of hemoglobin crude products are selected, and water is added to the crude products to dilute the crude products till the concentration is 5%-6%; 2, primary enzymolysis, wherein 100-150 g of flavourzyme is added, pH is 6.5-7.5, and hydrolysis is conducted for 4.5-5.5 hours at the temperature of 50-55 DEG C; 3, cooling, wherein after the primary enzymolysis, the temperature is lowered to be 43-46 DEG C, and the pH is adjusted to 8.5-9.5; 4, secondary enzymolysis, wherein 60-70 g of alkaline protease is added, and enzymolysis is conducted for 4.5-5.5 hours; 5, high-temperature enzyme deactivation, wherein water bath enzyme deactivation is conducted for 10-20 minutes; 6, centrifugation, wherein sediment is conducted, liquid supernatant is obtained, cooling and drying are conducted, and the haemoglobin polypeptide is obtained. Compared with the prior art, the method has the advantages that the production process is simple, and a prepared polypeptide product is rich in heme, low in bitterness value and the like.

Description

technical field [0001] The invention belongs to the field of biological health food, and mainly relates to a method for preparing hemoglobin polypeptide by using bovine hemoglobin as a raw material. Background technique [0002] my country is rich in livestock and poultry blood resources. According to statistics, the total amount of blood that can be collected in the country reaches about 2.9 million tons every year. If it is not rationally developed and utilized, a large amount of protein resources will be wasted and directly discharged, which will cause serious damage to the environment. pollution. With the increasing global population and the continuous improvement of human living standards, traditional protein sources can no longer meet human needs, especially protein. Blood is called "liquid meat" because of its high protein content. The development and research of blood in our country started in the 1970s. Most of the early blood processing products were blood protei...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 卢士玲黄超郝玉兰王斌姬华张杰张燕丽
Owner SHIHEZI UNIVERSITY
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