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Preparation method of black bone chicken active peptide

A black-bone chicken and active peptide technology, which is applied in the field of preparation of silky active peptides, can solve the problems of proteins and peptides that have not been involved and whose molecular weight range is unknown, and achieve simple and easy operation, improve immunity, and increase the content of active peptides high effect

Inactive Publication Date: 2007-02-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing public patent technology and non-patent literature do not involve the method of specially preparing black-bone chicken active peptides by protease enzymolysis and membrane separation technology, for example: "A kind of extraction process of black-bone chicken nutritional components" with the authorized publication number CN1168394C 》A nutrient solution prepared by boiling black-bone chicken first, then hydrolyzing with papain, and then deoiling with insect wax. There are a large number of free amino acids and proteins and peptides with unknown molecular weight ranges in the nutrient solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 50 kg of black-bone chickens, slaughter them, remove their hair, remove their viscera, crush their heads and claws, and beat them into minced meat.

[0026] Add 2 times the amount of water to the above minced meat, stir evenly, raise the temperature to 85°C and keep it warm for 25 minutes, then adjust and maintain the temperature to 45±1°C, and adjust the pH value to 6.9. At this time, the mixture contains about 13 kg of protein. The concentration of the product was 8.7%, adding Novozymes neutral protease 200g for enzymolysis; the enzymolysis time was 4 hours; after enzymolysis, the enzymolysis solution was heated to inactivate the enzyme, the inactivation temperature was 85°C, and the inactivation time was 30 minutes; After the enzyme, the enzymolysis solution is cooled to 30°C, and the upper layer of fat is separated and removed. The enzymolysis solution is subjected to centrifugal filtration for primary filtration. The filter material is pure cotton canvas. The ...

Embodiment 2

[0029] Get 50 kilograms of black-bone chickens, pretreatment, enzymolysis process, primary filtration, fine filtration, and ultrafiltration process are the same as embodiment 1. The enzymolysis solution after ultrafiltration is then nano-filtered with a polyamide organic composite membrane with a molecular weight cut-off range of 300-1000Da, the filtration pressure is 0.15-0.45Mpa, and the peptide solution with a molecular weight less than 1000Da is harvested, then concentrated and spray-dried, that is have to. During spray drying, the hot air temperature at the inlet of the equipment is 90°C, and the temperature at the air outlet is 35°C.

[0030] After the above drying steps are completed, 6.8 kg of finished silky chicken active peptides (yield 52.3%) are obtained, the peptide content is 95%, and the protein molecular weight is less than 1000Da.

Embodiment 3

[0032] Take 50 kg of black-bone chickens, slaughter them, remove their hair, remove their viscera, crush their heads and claws, and beat them into minced meat.

[0033] Add 4 times the amount of water to the above minced meat, stir evenly, raise the temperature to 85°C and keep it warm for 20 minutes, then adjust and maintain the temperature to 55±1°C, and adjust the pH value to 7.5. At this time, the mixture contains about 13 kg of protein, and the substrate The concentration is 5.2%, add 200g of Novozyme flavored protease for enzymolysis; the enzymolysis time is 4 hours; after enzymolysis, the enzymolysis solution is heated up to inactivate the enzyme, the enzymatic inactivation temperature is 90°C, and the enzymatic inactivation time is 30 minutes; after enzymatic inactivation Cool the enzymatic solution to 30°C, remove the upper layer of fat, take the enzymatic solution and pass it through a plate-and-frame filter press for primary filtration. The overpressure is 0.15Mpa, an...

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Abstract

The present invention is preparation process of active black-bone chicken peptide. By using black-bone chicken as material and through advanced enzymolysis and membrane separation process, active peptide with high peptide content and molecular weight 6000 Da is prepared. The active peptide is easy to be absorbed by human body, has the bioactivities of antagonizing fatigue, nourishing blood, raising immunity, etc, and is especially suitable for nourishing and treating of persons with different deficiencies. The preparation process is reasonable and environment friendly, has normal temperature separation, low power consumption, simple operation and high efficiency, and is suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of silkie active peptide. Background technique [0002] Black-bone chicken is a special medicinal and health-care chicken breed that has been raised for a long time in my country. As a traditional Chinese medicine, black-bone chicken can be formulated into compound prescriptions or eaten alone. effect. It is also commonly used for diseases such as old age and frailty, malnutrition, hepatitis, diabetes, diarrhea, anemia, chronic diarrhea, and chronic dysentery. Black-bone chicken has a good curative effect on various deficiency syndromes, such as qi deficiency, blood deficiency, spleen deficiency, kidney deficiency, and heart deficiency. It is especially effective for children with weak constitution, old and frail, especially gynecological diseases. The eater feels energetic, energetic, sleeps well, improves work efficiency, and relieves various symptoms; the main nutritional and fu...

Claims

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Application Information

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IPC IPC(8): C07K2/00C07K1/14C07K1/34
Inventor 谢明勇钟虹光田颖刚聂少平付志红
Owner NANCHANG UNIV
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