CN107529554A - A kind of production technology of pig blood ball peptide - Google Patents
A kind of production technology of pig blood ball peptide Download PDFInfo
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- CN107529554A CN107529554A CN201710890959.0A CN201710890959A CN107529554A CN 107529554 A CN107529554 A CN 107529554A CN 201710890959 A CN201710890959 A CN 201710890959A CN 107529554 A CN107529554 A CN 107529554A
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Abstract
The present invention proposes a kind of production technology of pig blood ball peptide, comprises the following steps：A, gather；B, once centrifuge；C, crush；D, digest；E, secondary centrifuging；F, enzyme deactivation；G, concentrate；H, it is freeze-dried.Promote the cell membrane hydrophobic bond structure breaking of blood cell (haemocyte) using freeze-thaw method, strengthen its hydrophilicity, intracellular water forms ice crystal grain and bursts haemocyte, reach the effect of broken haemocyte, in follow-up enzymolysis step, enzymolysis speed can be accelerated, improve enzymolysis efficiency, reduce product loss.
Description
Technical field
The present invention relates to the preparing technical field of blood cell peptide, and in particular to a kind of production technology of pig blood ball peptide.
Background technology
At the beginning of the external exploitation to animal blood starts from last century, initial stage is mainly used in feed industry.With the hair of new and high technology
Exhibition, domestic and international many research departments are especially focused on being used for grinding for food, pharmacy etc. with biochemical technology processing animals blood blood
Study carefully.Blood products have reached a certain scale in health products trade at present, and industrialization prospect is good.Animal blood cell peptide is present
The production technology generally used is as follows：Poultry blood-centrifugation-blood cell-enzyme hydrolysis-enzyme inactivate-adjust pH-centrifugation-on
Clear liquid-decolouring-filtering-tune pH-allotment-sterilization-bottling-finished product.
Pig blood is a kind of good protein, and nutritionist is called liquid meat.Wanted almost containing needed by human body in pig blood
Whole nutritional ingredients：The indispensable trace element of the human body such as protein, amino acid, vitamin, sugar and sodium, potassium, iron, calcium.
Wherein protein 18.9%, non-protein organism 1.2%, mineral matter 0.9%, moisture 79%, in addition, its amino acid composition is flat
Weighing apparatus, the total amount of 8 kinds of essential amino acids containing needed by human body are up to 9% higher than the content of human milk and shell egg, particularly lysine, symbol
Close FAO (Food and Agriculture Organization of the United Nation), the World Health Organization (FAO/WHO) expert group recommendation pattern.In recent years, China's pig blood deep development
Also impressive progress is achieved, pig blood has obtained extremely widely studying, the processing proposed as a nutrition treasure-house
Technological process is not lower tens kinds.From direct edible pork blood bean curd, to enzymolysis Swine blood meal, the production of composite aminophenol powder, take
Considerable progress was obtained, but still can not meet the needs of the mankind.
Namely the production technology that traditional processing pig blood ball peptide generally uses is as follows：Pig blood-centrifugation-blood cell-
Enzyme hydrolysis-enzyme inactivate-adjusts pH-centrifugation-supernatant-decolouring (removing the increase flavor that loses color)-filtering-tune pH-tune
With-sterilization-bottling-finished product.
Had the disadvantage that using the production technology of traditional pig blood ball peptide：
1, blood cell does not carry out break process before enzyme-added be hydrolyzed, and causes that enzymolysis speed is slow, efficiency is low, product damage
Consumption is more；2, typically by the way of high temperature, the denaturation and product vigor that can cause polypeptide product decline for enzyme deactivation, under high temperature albumen and
Polypeptide is easily denatured, meeting heavy damage and influence protein active, so that its various effect is had a greatly reduced quality；3rd, decolorization
Charcoal absorption typically is used, part small-molecular peptides and most porphyrins can be also removed while colors are removed
Iron.
The content of the invention
For the deficiency in the presence of prior art, the invention provides a kind of production technology of pig blood ball peptide, solve
Broken to blood cell existing for the production technology of traditional pig blood ball peptide to cause that enzymolysis speed is slow, efficiency is low, high temperature enzyme deactivation causes
The problem of product vigor reduces and activated carbon decolorizing causes small-molecular peptides, PORPHYRIN IRON to be lost in.
To achieve the above object, present invention employs following technical scheme：A kind of production technology of pig blood ball peptide, it is special
Sign is, comprises the following steps：
A, gather：The fresh pig blood that it is qualified that collection is quarantined；
B, once centrifuge：Fresh pig blood in step a is once centrifuged, obtains the blood cell liquid containing blood cell；
C, crush：Blood cell liquid in step b is added after isometric purified water and handled using freeze-thaw method, crushes blood cell,
Obtain haemolysis ball liquid；
D, digest：Enzyme is added in haemolysis ball liquid in step c and carries out enzyme digestion reaction, obtains neutral, decolouring, bitter taste reduces
Enzymolysis liquid；
E, secondary centrifuging：Enzymolysis liquid in step d is subjected to secondary centrifuging processing, various dregs is precipitated, obtains supernatant；
F, enzyme deactivation：Supernatant in step e is subjected to separation ferment treatment by membrane filtration technique, obtains filtrate；
G, concentrate：Filtrate in step f is subjected to concentration concentrate by film concentration technique, obtains concentrate；
H, it is freeze-dried：Concentrate in step g is freeze-dried, obtains finished product pig blood ball peptide.
Promote the cell membrane hydrophobic bond structure breaking of blood cell (haemocyte) using freeze-thaw method, strengthen its hydrophilicity, intracellular
Water forms ice crystal grain and bursts haemocyte, reaches the effect of broken haemocyte, in follow-up enzymolysis step, can accelerate enzymolysis speed
Degree, enzymolysis efficiency is improved, reduce product loss；Enzyme deactivation is carried out using membrane filtration technique, does not have hot environment participation, therefore polypeptide produces
Thing will not be denatured, and not destroy protein active, maintain the vigor of product, the effect of maintaining final finished；Pass through enzymolysis step
Accuracy controlling, decolourized, the enzymolysis liquid that bitter taste reduces, removed so as to avoid when traditional handicraft is decolourized using charcoal absorption
The occurrence of part small-molecular peptides and most PORPHYRIN IRONs, on the one hand product can be improved by retaining small-molecular peptides and PORPHYRIN IRON
Yield, on the other hand ensures the validity of product, and PORPHYRIN IRON can help anaemia class crowd to improve anaemia, prevention normal person's mass-sending
Raw anaemia, small-molecular peptides can directly be absorption of human body, and have multiple beneficial effect；It is dense that film concentration avoids conventional thermal evaporation
Influence of the high temperature of contracting to Product Activity, i.e. film concentration technique equally can guarantee that the activity of product.
In addition, membrane filtration technique has the advantage that：
1, membrane filtration is pure physical process, is not chemically reacted, and will not introduce new impurity；
2, system is run at low temperature, no phase transformation, qualitative change, is not destroyed active ingredient, is greatly reduced energy consumption；
3, ultra-filtration and separation equipment precision is high, can shorten the production cycle, improves filter efficiency, and can reach good clarification
Effect, and process stabilizing is reliable；
4, automaticity is high and safe and reliable, effectively reduces labor intensity, membrane filtration processes are entered in closed container
OK, realization can realize clean manufacturing well.
Further, in the step b, rotating speed is used to enter for 2500-3500r/min supercentrifuge to fresh pig blood
Row once centrifuges.
Further, in the step c, freeze-thaw method includes freezing step and defrosting step, and the freezing step includes will
The blood cell liquid added after purified water is placed in -20 DEG C of environment the freezing processing for carrying out 8-12h, it is ensured that fully charge；The solution
Freezing step includes the blood cell liquid of freezing step being placed in 15-25 DEG C of environment handling.
Further, in the step d, addition enzyme is addition alkali protease, and the addition of the alkali protease is
The 0.08-0.12% of haemolysis ball liquid quality, hydrolysis temperature are 40-50 DEG C, enzymolysis time 1.5-2.5h, pH8.5-9.5, enzymolysis
After step terminates, pH is pulled back to 6.5.By accurately controlling addition, hydrolysis temperature, enzymolysis time, the pH of alkali protease,
Production cost is balanced, is decolourized, the enzymolysis liquid that bitter taste reduces, decoloration process is replaced with this, removing unit when avoiding decolouring
The occurrence of point small-molecular peptides and most PORPHYRIN IRONs, after enzymolysis terminates, pH is pulled back to 6.5, obtain it is neutral, decolourize,
The enzymolysis liquid that bitter taste reduces.
Further, the step e is carried out in room temperature.
Further, in the step f, the membrane filter system filtration MW ＞ 3000Da that aperture is 0.002 μm are passed through
Material, reach separation enzyme effect.Because the molecular weight of alkali protease is in more than 20000Da, therefore filtration MW ＞
3000Da material, the alkali protease in supernatant can be filtered out.
Further, in the step g, concentration fluid solid content is 19-21%.The process characteristic of freeze-drying determines dense
Contracting fluid solid content can not be too high, and such solidification point is low, and product easily lumps and is difficult to freeze completely；Concentrate fluid solid content not simultaneously
Can be too low, such moisture is high, and freeze-drying time length, energy consumption is big, therefore the present invention is the quality of the follow-up freeze-drying step of guarantee,
It is 19-21% by concentration fluid solid content control
Further, in the step h, it is -32~-28 DEG C to control temperature, time 24-36h.
Further, the concentrate includes polypeptide.Solid content in concentrate includes polypeptide and a small amount of impurity.
Compared to prior art, the present invention has the advantages that：Promote the thin of blood cell (haemocyte) using freeze-thaw method
After birth hydrophobic bond structure breaking, strengthen its hydrophilicity, intracellular water forms ice crystal grain and bursts haemocyte, reaches broken haemocyte
Effect, in follow-up enzymolysis step, enzymolysis speed can be accelerated, improve enzymolysis efficiency, reduce product loss；Using membrane filtration skill
Art carries out enzyme deactivation, does not have hot environment participation, therefore polypeptide product will not be denatured, and not destroy protein active, maintain the work of product
Power, the effect of maintaining final finished；By enzymolysis step accuracy controlling, decolourized, the enzymolysis liquid that bitter taste reduces, so as to keep away
The occurrence of having exempted to remove part small-molecular peptides and most PORPHYRIN IRONs when traditional handicraft is decolourized using charcoal absorption, protects
Stay small-molecular peptides and PORPHYRIN IRON on the one hand can improve product yield, on the other hand ensure the validity of product, PORPHYRIN IRON can be with
Anaemia class crowd is helped to improve anaemia, anaemia occurs for prevention normal population, and small-molecular peptides can be directly absorption of human body, and have
Multiple beneficial effect；Film concentration technique equally can guarantee that the activity of product.In addition, membrane filtration technique has the advantage that：1, film
Filtering is pure physical process, is not chemically reacted, and will not introduce new impurity；2, system is run at low temperature, no phase transformation, matter
Become, do not destroy active ingredient, greatly reduce energy consumption；3, ultra-filtration and separation equipment precision is high, can shorten the production cycle, improves filtering
Efficiency, and good clarifying effect can be reached, and process stabilizing is reliable；4, automaticity is high and safe and reliable, effectively reduces
Labor intensity, membrane filtration processes are carried out in closed container, and realization can realize clean manufacturing well.
Embodiment
Embodiment one
A kind of production technology of pig blood ball peptide of the present invention, comprises the following steps：
A, gather：The fresh pig blood that it is qualified that collection is quarantined；
B, once centrifuge：Rotating speed is used to be carried out once to the fresh pig blood in step a for 3500r/min supercentrifuge
Centrifuge, obtain the blood cell liquid containing blood cell and blood plasma；
C, crush：Blood cell liquid in b step is added after isometric purified water and handled using freeze-thaw method, freeze-thaw method includes freezing
Step and defrosting step are tied, the freezing step, which includes the blood cell liquid after addition purified water being placed in -20 DEG C of environment, to be carried out
12h freezing processing, the defrosting step include the blood cell liquid of freezing step being placed in 25 DEG C of environment handling, and break blood cell
It is broken, obtain haemolysis ball liquid；
D, digest：Alkali protease is added in haemolysis ball liquid in step c to carry out digesting instead in controllable temperature reactor
Should, the addition of the alkali protease is the 0.12% of haemolysis ball liquid quality, and the hydrolysis temperature of controlled enzymatic hydrolysis reaction is 50 DEG C,
Enzymolysis time is 2.5h, controls pH9.5 by adding phosphoric acid and calcium hydroxide, digests after terminating, pH is pulled back into 6.5, obtained
The enzymolysis liquid that neutral, decolouring, bitter taste reduce；
E, secondary centrifuging：Enzymolysis liquid in step d is subjected to secondary centrifuging processing in 25 DEG C of environment, precipitates various slags
Dregs, obtain supernatant；
F, enzyme deactivation：By aperture it is 0.002 μm of membrane filter system filtration MW ＞ by the supernatant in step e
3000Da material, reach the effect of separation enzyme, obtain filtrate；
G, concentrate：Filtrate in step f is subjected to concentration concentrate by film concentration technique, obtains concentrate, concentrate is solid
Content is 21%, and the solid content in concentrate includes polypeptide；
H, it is freeze-dried：Concentrate in step g is freeze-dried, it is -28 DEG C to control temperature, time 36h, is obtained
Finished product pig blood ball peptide.
Embodiment two
A kind of production technology of pig blood ball peptide of the present invention, comprises the following steps：
A, gather：The fresh pig blood that it is qualified that collection is quarantined；
B, once centrifuge：Rotating speed is used to be carried out once to the fresh pig blood in step a for 3000r/min supercentrifuge
Centrifuge, obtain the blood cell liquid containing blood cell and blood plasma；
C, crush：Blood cell liquid in b step is added after isometric purified water and handled using freeze-thaw method, freeze-thaw method includes freezing
Step and defrosting step are tied, the freezing step, which includes the blood cell liquid after addition purified water being placed in -20 DEG C of environment, to be carried out
10h freezing processing, the defrosting step include the blood cell liquid of freezing step being placed in 20 DEG C of environment handling, and break blood cell
It is broken, obtain haemolysis ball liquid；
D, digest：Alkali protease is added in haemolysis ball liquid in step c to carry out digesting instead in controllable temperature reactor
Should, the addition of the alkali protease is the 0.10% of haemolysis ball liquid quality, and the hydrolysis temperature of controlled enzymatic hydrolysis reaction is 45 DEG C,
Enzymolysis time is 2h, and after controlling pH9, enzymolysis to terminate by adding phosphoric acid and calcium hydroxide, pH is pulled back into 6.5, obtain it is neutral,
Decolourize, the enzymolysis liquid that bitter taste reduces；
E, secondary centrifuging：Enzymolysis liquid in step d is subjected to secondary centrifuging processing in 23 DEG C of environment, precipitates various slags
Dregs, obtain supernatant；
F, enzyme deactivation：By aperture it is 0.002 μm of membrane filter system filtration MW ＞ by the supernatant in step e
3000Da material, reach the effect of separation enzyme, obtain filtrate；
G, concentrate：Filtrate in step f is subjected to concentration concentrate by film concentration technique, obtains concentrate, concentrate is solid
Content is 20%, and the solid content in concentrate includes polypeptide；
H, it is freeze-dried：Concentrate in step g is freeze-dried, it is -30 DEG C to control temperature, time 30h, is obtained
Finished product pig blood ball peptide.
Embodiment three
A kind of production technology of pig blood ball peptide of the present invention, comprises the following steps：
A, gather：The fresh pig blood that it is qualified that collection is quarantined；
B, once centrifuge：Rotating speed is used to be carried out once to the fresh pig blood in step a for 2500r/min supercentrifuge
Centrifuge, obtain the blood cell liquid containing blood cell and blood plasma；
C, crush：Blood cell liquid in b step is added after isometric purified water and handled using freeze-thaw method, freeze-thaw method includes freezing
Step and defrosting step are tied, the freezing step, which includes the blood cell liquid after addition purified water being placed in -20 DEG C of environment, carries out 8
Freezing processing, the defrosting step includes the blood cell liquid of freezing step is placed in 15 DEG C of environment handling, and crushes blood cell,
Obtain haemolysis ball liquid；
D, digest：Alkali protease is added in haemolysis ball liquid in step c to carry out digesting instead in controllable temperature reactor
Should, the addition of the alkali protease is the 0.08% of haemolysis ball liquid quality, and the hydrolysis temperature of controlled enzymatic hydrolysis reaction is 40 DEG C,
Enzymolysis time is 1.5h, controls pH8.5 by adding phosphoric acid and calcium hydroxide, digests after terminating, pH is pulled back into 6.5, obtained
The enzymolysis liquid that neutral, decolouring, bitter taste reduce；
E, secondary centrifuging：Enzymolysis liquid in step d is subjected to secondary centrifuging processing in 20 DEG C of environment, precipitates various slags
Dregs, obtain supernatant；
F, enzyme deactivation：By aperture it is 0.002 μm of membrane filter system filtration MW ＞ by the supernatant in step e
3000Da material, reach the effect of separation enzyme, obtain filtrate；
G, concentrate：Filtrate in step f is subjected to concentration concentrate by film concentration technique, obtains concentrate, concentrate is solid
Content is 19%, and the solid content in concentrate includes polypeptide；
H, it is freeze-dried：Concentrate in step g is freeze-dried, it is -32 DEG C to control temperature, time 24h, is obtained
Finished product pig blood ball peptide.
Example IV
A kind of production technology of pig blood ball peptide of the present invention, comprises the following steps：
Step 1：Pig whole blood centrifuges blood cell
The a certain amount of pig whole blood handled through anti-freezing is taken, blood cell and blood plasma are obtained through supercentrifuge (3000r/min) centrifugation；
Step 2：Haemolysis
Obtained blood cell will be centrifuged and blood plasma adds isometric purified water, and make its fully charge (8- under -20 DEG C of environment
12h), it is subsequently placed under 20 DEG C of environment and completes to thaw, obtains haemolysis ball liquid；
Step 3：Enzymolysis
Haemolysis ball liquid is inserted in band stirring and temperature controlled retort, added in haemolysis ball liquid equivalent to its quality
0.1% alkali protease, in temperature 45 C, pH9.0, digested under reaction time 2h operating condition, enzymolysis terminates
PH is recalled to 6.5 afterwards, supernatant is collected by centrifugation；
Step 4：Enzyme deactivation
Supernatant after enzymolysis is filtered through filter membrane (0.002 μm of aperture), obtains filtrate；
Step 5：Concentration
The solid content in filtrate is promoted to 20% through film concentrator by filtrate, obtains concentrate；
Step 6：Dry
By the freeze-dried PROCESS FOR TREATMENT of concentrate, -30 DEG C of cryogenic temperature, time 24h；
Step 7：Receive to obtain finished product blood cell peptide；
Mean molecule content is 500 or so after testing, iron content >=100ppm.Micromolecule polypeptide has a variety of biologies living
Property, and be easy to absorb；Ferro element is the necessary raw material of synthetic red blood cells, and the long-term lacking of ferro element can cause hypoferric anemia,
Ferro element in blood cell peptide has a high bioavailability, therefore iron content >=100ppm in the product that processes of present invention process
It effectively can prevent and improve anaemia.
The production technology of pig blood ball peptide of the present invention, not only increases product yield, and protect as completely as possible
Deposit the PORPHYRIN IRON in the bioactivity and blood cell of product, moreover it is possible to effectively reduce product bitter taste, improve product special flavour
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of technical solution of the present invention, it all should cover at this
Among the right of invention.
Claims (9)
1. a kind of production technology of pig blood ball peptide, it is characterised in that comprise the following steps：
A, gather：The fresh pig blood that it is qualified that collection is quarantined；
B, once centrifuge：Fresh pig blood in step a is once centrifuged, obtains the blood cell liquid containing blood cell；
C, crush：Blood cell liquid in step b is added after isometric purified water and handled using freeze-thaw method, blood cell is crushed, obtains
Haemolysis ball liquid；
D, digest：Enzyme is added in haemolysis ball liquid in step c and carries out enzyme digestion reaction, obtains neutral, decolouring, the enzyme that bitter taste reduces
Solve liquid；
E, secondary centrifuging：Enzymolysis liquid in step d is subjected to secondary centrifuging processing, various dregs is precipitated, obtains supernatant；
F, enzyme deactivation：Supernatant in step e is subjected to separation ferment treatment by membrane filtration technique, obtains filtrate；
G, concentrate：Filtrate in step f is subjected to concentration concentrate by film concentration technique, obtains concentrate；
H, it is freeze-dried：Concentrate in step g is freeze-dried, obtains finished product pig blood ball peptide.
A kind of 2. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step b, using rotating speed
Fresh pig blood is once centrifuged for 2500-3500r/min supercentrifuge.
A kind of 3. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step c, freeze-thaw method bag
Freezing step and defrosting step are included, the freezing step includes the blood cell liquid after addition purified water being placed in -20 DEG C of environment
8-12h freezing processing is carried out, the defrosting step includes the blood cell liquid of freezing step being placed in 15-25 DEG C of environment locating
Reason.
A kind of 4. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step d, addition enzyme is
Alkali protease is added, the addition of the alkali protease is the 0.08-0.12% of haemolysis ball liquid quality, and hydrolysis temperature is
40-50 DEG C, enzymolysis time 1.5-2.5h, pH8.5-9.5, after enzymolysis step terminates, pH is pulled back to 6.5.
A kind of 5. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：The step e enters in room temperature
OK.
A kind of 6. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step f, pass through aperture
For 0.002 μm of membrane filter system filtration MW ＞ 3000Da material, reach the effect for separating enzyme.
A kind of 7. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step g, concentrate is solid
Content is 19-21%.
A kind of 8. production technology of pig blood ball peptide as claimed in claim 1, it is characterised in that：In the step h, temperature is controlled
For -32~-28 DEG C, time 24-36h.
A kind of 9. production technology of pig blood ball peptide as claimed in claim 7, it is characterised in that：The concentrate includes more
Peptide.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929891A (en) * | 2018-07-27 | 2018-12-04 | 广东海洋大学 | A kind of preparation method of horseshoe crab blood blood cell protein active peptide |
| CN109043134A (en) * | 2018-08-21 | 2018-12-21 | 开原市嬴德肉禽有限责任公司 | The technique for preparing feedstuff using discarded internal organ and blood |
| CN110904177A (en) * | 2019-11-28 | 2020-03-24 | 湖北瑞邦生物科技有限公司 | Porcine blood cell polypeptide powder and preparation method and application thereof |
-
2017
- 2017-09-27 CN CN201710890959.0A patent/CN107529554A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929891A (en) * | 2018-07-27 | 2018-12-04 | 广东海洋大学 | A kind of preparation method of horseshoe crab blood blood cell protein active peptide |
| CN108929891B (en) * | 2018-07-27 | 2021-07-13 | 广东海洋大学 | Preparation method of limulus hemocyte protein active peptide |
| CN109043134A (en) * | 2018-08-21 | 2018-12-21 | 开原市嬴德肉禽有限责任公司 | The technique for preparing feedstuff using discarded internal organ and blood |
| CN110904177A (en) * | 2019-11-28 | 2020-03-24 | 湖北瑞邦生物科技有限公司 | Porcine blood cell polypeptide powder and preparation method and application thereof |
| CN110904177B (en) * | 2019-11-28 | 2021-10-22 | 湖北瑞邦生物科技有限公司 | Porcine blood cell polypeptide powder and preparation method and application thereof |
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