Method for extracting chondroitin sulfate in pig nasal bones with complex enzymes
A technology of chondroitin sulfate and pig nose bone, which is applied in the biological field, can solve the problems of high cost, low yield and purity, and achieve the effects of increasing yield and purity, reducing production cost, and increasing the purification process
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Embodiment 1
[0021] 1. Complex enzymatic hydrolysis
[0022] Take by weighing 100 kilograms of dry pork nose bone and pulverize to powder, add its 400L water. Heat to 80°C, keep it warm for 5.5 hours, and then cool down. When the temperature was lowered to 59°C, 6% compound enzyme was added (the mass ratio of protease, amylase, and pectinase was 47:31:22), and the enzymatic hydrolysis was carried out with stirring for 14 hours.
[0023] 2. Salt solution
[0024] Use hydrochloric acid to adjust the pH of the compound enzyme hydrolyzate to 7.3, add 2% sodium chloride solution according to 13% of the volume of the compound enzyme hydrolyzate, stir and dissolve, heat up to 85°C, keep warm for 90min, then cool down to room temperature, Filter with double gauze; leave the filtrate and measure the quality for later use.
[0025] 3. Secondary enzymatic hydrolysis
[0026] Use 1% sodium hydroxide solution to adjust the pH of the filtrate to 8.9, add trypsin according to the mass ratio of filtra...
Embodiment 2
[0034] 1. Complex enzymatic hydrolysis
[0035] Take by weighing 100 kilograms of dry pork nose bone and pulverize to powder, add its 400L water. Heat to 80°C, keep the temperature for 5 hours, and then cool down. When the temperature was lowered to 53°C, 2% compound enzyme was added (the mass ratio of protease, amylase, and pectinase was 47:31:22), and the enzymolysis was carried out for 13 hours while incubating and stirring.
[0036] 2. Salt solution
[0037] Use hydrochloric acid to adjust the pH of the compound enzyme hydrolyzate to 6.3, add 2% sodium chloride solution according to 14% of the volume of the compound enzyme hydrolyzate, stir and dissolve, heat up to 85°C, keep it warm for 2 hours, and then cool down to room temperature , and filter with double gauze; leave the filtrate and measure the quality for later use.
[0038] 3. Secondary enzymatic hydrolysis
[0039] Use 1% sodium hydroxide solution to adjust the pH of the filtrate to 8.1, add trypsin according ...
Embodiment 3
[0047] 1. Complex enzymatic hydrolysis
[0048] Take by weighing 100 kilograms of dry pork nose bone and pulverize to powder, add its 400L water. Heat to 80°C, keep the temperature for 5 hours, and then cool down. When the temperature was lowered to 56°C, 4% compound enzyme was added (the mass ratio of protease, amylase, and pectinase was 47:31:22), and the enzymatic hydrolysis was carried out with stirring for 12 hours.
[0049] 2. Salt solution
[0050] Use hydrochloric acid to adjust the pH of the compound enzyme hydrolyzate to 6.8, add 2% sodium chloride solution according to 12% of the volume of the compound enzyme hydrolyzate, stir and dissolve, heat up to 85°C, keep it warm for 2 hours, and then cool down to room temperature , filter with double gauze; leave the filtrate and measure the quality for later use.
[0051] 3. Secondary enzymatic hydrolysis
[0052]Use 1% sodium hydroxide solution to adjust the pH of the filtrate to 8.4, add trypsin according to the mass ...
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