CN107788126A - A kind of processing method for chelating calcium protein powder - Google Patents
A kind of processing method for chelating calcium protein powder Download PDFInfo
- Publication number
- CN107788126A CN107788126A CN201710974521.0A CN201710974521A CN107788126A CN 107788126 A CN107788126 A CN 107788126A CN 201710974521 A CN201710974521 A CN 201710974521A CN 107788126 A CN107788126 A CN 107788126A
- Authority
- CN
- China
- Prior art keywords
- processing method
- protein powder
- calcium
- chelating calcium
- chelating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
Abstract
The present invention is on a kind of processing method for chelating calcium protein powder, it is characterised in that using neutral proteinase and flavor protease it is double enzyme is compound is digested, can further improve percent hydrolysis, and reach the effect for reducing bitter taste.Bone collagen polypeptide and compound amino acid form chelate with Ca2+, and the amino acid composition of two kinds of chelates is similar and meets typical collagen sample protein specificity, shows preferable effect of supplemented calcium.
Description
Technical field
The present invention relates to protein powder manufacture field, relates generally to a kind of processing method for chelating calcium protein powder.
Background technology
Calcium is mineral element needed by human, and calcium deficiency can cause the relevant diseases such as rickets, osteoporosis.Calcium in food
It can be absorbed by two kinds of mechanism of active transport and passive transference in small intestine and kidney.Enteron aisle to the absorption mechanism of calcium, it is now recognized that
There are three steps：Enter protection of intestinal mucosal barrier cells from enteric cavity by brush edge film first, this process para-electric chemical gradient is diffused sheet
Formula；Second step is intracellular transport, i.e. calcium ion and calcium protein binding into cell.3rd step calcium ion is transported from basolateral membrane
Go out protection of intestinal mucosal barrier cells, this process belongs to power consumption process against electrochemical gradient.
Research shows that calcium can be compound with small peptide and amino acid, is preferably absorbed by small intestine in the form of chelating, so as to reach
To the purpose replenished the calcium.Meng Changwei exists《The preparation of channel catfish fish-bone calcium preparation and its bioactivity research》In with channel catfish
Channel-catfish steck leftover bits and pieces is raw material, and steck is digested using conbined enzymolysis first, removes the residual meat of steck, obtains flesh of fish enzymolysis
Albumen and clean fish-bone；Next is utilized respectively acid hydrolyzation and enzymatic isolation method and ossein compound amino acid and ossein is made from fish-bone
Polypeptide, and chelated under certain conditions with Ca2+, obtain compound amino acid chelate calcium and bone collagen polypeptide chelating calcium；Most
A variety of calcium preparations of preparation are carried out to the research of mouse physiologically active afterwards, are desirably to obtain optimal calcium-supplementing preparation.
The content of the invention
The present invention increases food calcium content, enriches calcareous combining form, enhancing calcium is inhaled to promote chelated calcium conversion
A kind of validity of receipts, there is provided processing method for chelating calcium protein powder.
A kind of processing method for chelating calcium protein powder, it is characterised in that it is made up of following step：
1）, by leftovers of ictalurus punctatus fish-bone thaw, remove residual meat, smash to pieces, with solid-liquid ratio 2:25-30 (w/v) is added
Sterilized water is made pulp and is divided into two parts, and the NaCO3 solution regulation initial p H that a portion is 0.2-0.3% with concentration is
8-8.5, constant temperature add 4-4.5% alkali proteases to 42-46 DEG C, 3-3.5 hours are digested, after boiling water bath enzyme deactivation 5-10 minutes
Obtain enzymolysis liquid；
2）, by step 1 gained enzymolysis liquid regulation pH be 7.5-8, constant temperature is to 45-50 DEG C, addition 3.5-4% flavor proteases, in
45-50 DEG C of enzymolysis time 3-3.5 hour, in boiling water bath enzyme deactivation 5-10 minutes, centrifuge to obtain bone collagen polypeptide solution；
3）, ossein compositing acid solution is made in step 1 gained another part pulp acid hydrolyzation, be preheated to 65-70 DEG C, adjust
Section PH is 8-8.5, then step 2 gained bone collagen polypeptide solution PH is adjusted into 5-5.5, is preheated to 55-60 DEG C, is separately added into
50-55% concentration is 0.5-0.6mol/L CaCL2 solution, heats fully chelating 1.5-2.5 hours, is separately added into 8-9 times and measures nothing
Water-ethanol, precipitation and separation sterile water washing 2-3 times, vacuum freeze drying obtain bone collagen polypeptide chelating calcium and ossein compounded amino
Acid chelating calcium；
4）, by soybean separation protein white powder, soyabean protein powder, colostrum with 3:10:1-2 ratio is well mixed, and adds 3-3.5%
Step 3 gained collagen polypeptide chelating calcium, 3-3.5% step 3 gained osseins compound amino acid chelate calcium, 5-6% dried fruit juices, 3-
3.5% white granulated sugar, 2-2.5% edible glucoses, 0.5-0.6% vegetable fat powders, 0.01-0.012% phosphatide, 0.001-0.002% lactic acid are sub-
Iron, 0.002-0.003% zinc gluconates, homogeneous are dried, and sieving, dispense kept dry.
It is an advantage of the invention that：
A kind of processing method of chelating calcium protein powder of the present invention, can only be from the amino of several fixations when being digested using single enzyme
Sour residue is digested, and Degree of Enzymatic Hydrolysis is restricted, and is digested using double enzymes are compound, can further improve percent hydrolysis, and
Reaching reduces the effect of bitter taste.Neutral proteinase is a kind of non-hydrophobic selectivity endo protease, and flavor protease is protease
With the mixture of peptase, with restriction endonuclease and circumscribed enzyme viability, and the degree of hydrolysis that both enzyme hydrolysis obtain improves.Using
Compound amino acid in acidity extraction fish-bone, and chelated under certain condition with Ca2+, compound amino acid chelate calcium is obtained,
With preferable effect of supplemented calcium.Bone collagen polypeptide and compound amino acid form chelate, the ammonia of two kinds of chelates with Ca2+
Base acid composition is similar and meets typical collagen sample protein specificity, shows preferable effect of supplemented calcium.Colostrum is after ox is given a birth
The one week endocrine yellow ropy milk juice with special newborn fishy smell, outside the feature with high heat, high protein, also rich in precious
The functional component such as growth factor and immune factor, there is the work(such as strengthen immunity, regulation gastrointestinal function, enhancing development
Effect.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method for chelating calcium protein powder, it is characterised in that it is made up of following step：
1）, by leftovers of ictalurus punctatus fish-bone thaw, remove residual meat, smash to pieces, with solid-liquid ratio 2:25 (w/v) add sterile
Water is made pulp and is divided into two parts, and the NaCO3 solution regulation initial p H that a portion is 0.25% with concentration is 8.5, constant temperature
To 45 DEG C, add 4% alkali protease, digest 3 hours, after boiling water bath enzyme deactivation 5 minutes enzymolysis liquid；
2）, by step 1 gained enzymolysis liquid regulation pH be 7.5, constant temperature to 50 DEG C, add 3.5-4% flavor proteases, in 50 DEG C of enzymes
3 hours time is solved, in boiling water bath enzyme deactivation 5 minutes, centrifuges to obtain bone collagen polypeptide solution；
3）, ossein compositing acid solution is made in step 1 gained another part pulp acid hydrolyzation, be preheated to 70 DEG C, regulation
PH is 8.5, then step 2 gained bone collagen polypeptide solution PH is adjusted into 5.5, is preheated to 55 DEG C, and being separately added into 50% concentration is
0.5mol/L CaCL2 solution, fully chelating 2 hours is heated, be separately added into 8 times of amount absolute ethyl alcohols, precipitation and separation and with sterile
Water washing 3 times, vacuum freeze drying obtain bone collagen polypeptide chelating calcium and ossein compound amino acid chelate calcium；
4）, by soybean separation protein white powder, soyabean protein powder, colostrum with 3:10:1 ratio is well mixed, and adds 3% step 3 institute
Collagen polypeptide chelating calcium, 3.5% step 3 gained ossein compound amino acid chelate calcium, 6% dried fruit juice, 3% white granulated sugar, 2% edible
Glucose, 0.5% vegetable fat powder, 0.01% phosphatide, 0.002% ferrous lactate, 0.002% zinc gluconate, homogeneous are dried, and are sieved, point
Fill kept dry.
Claims (6)
1. a kind of processing method for chelating calcium protein powder, it is characterised in that it is made up of following step：
1）, by leftovers of ictalurus punctatus fish-bone thaw, remove residual meat, smash to pieces, with solid-liquid ratio 2:25-30 (w/v) is added
Sterilized water is made pulp and is divided into two parts, and the NaCO3 solution that a portion is 0.2-0.3% with concentration adjusts initial p H, permanent
Temperature adds alkali protease enzymolysis 3-3.5 hours, enzymolysis liquid is obtained after boiling water bath enzyme deactivation 5-10 minutes to 42-46 DEG C；
2）, by step 1 gained enzymolysis liquid regulation pH be 7.5-8, to 45-50 DEG C, addition flavor protease is digested constant temperature, in
Boiling water bath enzyme deactivation 5-10 minutes, centrifuge to obtain bone collagen polypeptide solution；
3）, ossein compositing acid solution is made in step 1 gained another part pulp acid hydrolyzation, be preheated to 65-70 DEG C, adjust
Section PH is 8-8.5, then step 2 gained bone collagen polypeptide solution PH is adjusted into 5-5.5, is preheated to 55-60 DEG C, is separately added into
50-55%CaCL2 solution, fully chelating 1.5-2.5 hours are heated, 8-9 times is separately added into and measures absolute ethyl alcohol, precipitation and separation nothing
Bacterium water washing 2-3 times, vacuum freeze drying obtain bone collagen polypeptide chelating calcium and ossein compound amino acid chelate calcium；
4）, by soybean separation protein white powder, soyabean protein powder, colostrum with 3:10:1-2 ratio is well mixed, and adds 3-3.5%
Step 3 gained collagen polypeptide chelating calcium, 3-3.5% step 3 gained osseins compound amino acid chelate calcium, 5-6% dried fruit juices, 3-
3.5% white granulated sugar, 2-2.5% edible glucoses, 0.5-0.6% vegetable fat powders, 0.01-0.012% phosphatide, 0.001-0.002% lactic acid are sub-
Iron, 0.002-0.003% zinc gluconates, homogeneous are dried, and sieving, dispense kept dry.
2. a kind of processing method for chelating calcium protein powder according to claim 1, it is characterised in that step 1 initial p H is
8-8.5。
A kind of 3. processing method for chelating calcium protein powder according to claim 1, it is characterised in that step 1 basic protein
Enzyme addition is 4-4.5%.
A kind of 4. processing method for chelating calcium protein powder according to claim 1, it is characterised in that step 2 flavor albumen
Enzyme addition is 3.5-4%.
A kind of 5. processing method for chelating calcium protein powder according to claim 1, it is characterised in that step 2 enzymolysis process
For：In 45-50 DEG C of enzymolysis time 3-3.5 hour.
6. a kind of processing method for chelating calcium protein powder according to claim 1, it is characterised in that step 3 adds
The concentration of CaCL2 solution is 0.5-0.6mol/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710974521.0A CN107788126A (en) | 2017-10-19 | 2017-10-19 | A kind of processing method for chelating calcium protein powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710974521.0A CN107788126A (en) | 2017-10-19 | 2017-10-19 | A kind of processing method for chelating calcium protein powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788126A true CN107788126A (en) | 2018-03-13 |
Family
ID=61534142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710974521.0A Pending CN107788126A (en) | 2017-10-19 | 2017-10-19 | A kind of processing method for chelating calcium protein powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788126A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108866134A (en) * | 2018-07-13 | 2018-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chelated calcium preparation method of silkworm pupa protein polypeptide |
| CN114190469A (en) * | 2021-12-27 | 2022-03-18 | 南通励成生物工程有限公司 | Hydrolyzed whey protein composite amino acid chelate as well as preparation method and application thereof |
| CN117322636A (en) * | 2022-10-25 | 2024-01-02 | 重庆深山生物科技有限公司 | Bovine bone collagen peptide-calcium solid food beneficial to absorption |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045706A (en) * | 2012-12-27 | 2013-04-17 | 国家海洋局第三海洋研究所 | Method for continuously producing scale collagen peptide chelated calcium salt and scale collagen peptide |
| CN103110117A (en) * | 2013-01-31 | 2013-05-22 | 南昌朗臣实业有限公司 | Compound protein powder and preparation method thereof |
| CN105211875A (en) * | 2015-11-04 | 2016-01-06 | 钟小龙 | A kind of pregnant baby is virgin, person in middle and old age and postoperative rehabilitation crowd compound protein powder and preparation method thereof |
| CN106615175A (en) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | Protein flour |
-
2017
- 2017-10-19 CN CN201710974521.0A patent/CN107788126A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045706A (en) * | 2012-12-27 | 2013-04-17 | 国家海洋局第三海洋研究所 | Method for continuously producing scale collagen peptide chelated calcium salt and scale collagen peptide |
| CN103110117A (en) * | 2013-01-31 | 2013-05-22 | 南昌朗臣实业有限公司 | Compound protein powder and preparation method thereof |
| CN105211875A (en) * | 2015-11-04 | 2016-01-06 | 钟小龙 | A kind of pregnant baby is virgin, person in middle and old age and postoperative rehabilitation crowd compound protein powder and preparation method thereof |
| CN106615175A (en) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | Protein flour |
Non-Patent Citations (1)
| Title |
|---|
| 孟昌伟: ""斑点叉尾鮰鱼骨钙制剂的制备及其生物活性研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108866134A (en) * | 2018-07-13 | 2018-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chelated calcium preparation method of silkworm pupa protein polypeptide |
| CN108866134B (en) * | 2018-07-13 | 2021-12-21 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of silkworm pupa protein polypeptide chelated calcium |
| CN114190469A (en) * | 2021-12-27 | 2022-03-18 | 南通励成生物工程有限公司 | Hydrolyzed whey protein composite amino acid chelate as well as preparation method and application thereof |
| CN114190469B (en) * | 2021-12-27 | 2024-03-15 | 南通励成生物工程有限公司 | Hydrolyzed whey protein composite amino acid chelate as well as preparation method and application thereof |
| CN117322636A (en) * | 2022-10-25 | 2024-01-02 | 重庆深山生物科技有限公司 | Bovine bone collagen peptide-calcium solid food beneficial to absorption |
| CN117322636B (en) * | 2022-10-25 | 2024-03-15 | 河北基动生物科技有限公司 | Bovine bone collagen peptide-calcium solid food beneficial to absorption |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106551391B (en) | A kind of pilose antler deep working method | |
| CN101904519B (en) | Preparation process of abalone can | |
| CN103892247A (en) | Appetizing and brain-tonifying broad bean sauce and preparation method thereof | |
| CN101558791A (en) | Dual-protein based polypeptide soy-bean milk powder and preparation method thereof | |
| CN107788126A (en) | A kind of processing method for chelating calcium protein powder | |
| CN103947759A (en) | Flavored soybean milk powder prepared by adopting wet method and method of flavored soybean milk powder | |
| CN102972700B (en) | Method for manufacturing leisure body-beneficial bacterial dry tempeh | |
| CN103070431B (en) | Kelp extract iodine tablet and preparation method thereof | |
| CN106858510A (en) | A kind of feature dictyophora phalloidea soy sauce compound seasoner and preparation method thereof | |
| KR20050053555A (en) | Process for preparing fermented soybean milk using chungkookjang | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN102396698A (en) | Processing method of mushroom soy | |
| CN105230925A (en) | Preserved kiwi fruit with functions of invigorating stomach and promoting digestion and preparation method thereof | |
| CN105795149A (en) | Piglet milk powder with high nutrition and high absorbability and preparation method thereof | |
| CN105285113A (en) | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof | |
| CN114617249A (en) | Production process of chili sauce and product thereof | |
| CN105341315A (en) | Protein hydrolyzate preparation technology | |
| CN107981280A (en) | A kind of production method of marinated Radix Folium Allii tuberosi | |
| CN114365767A (en) | Light-eating milk shake and preparation method thereof | |
| CN102224913A (en) | Flavored taro paste and preparation method | |
| CN106819355A (en) | The preparation method of one seed oyster polypeptide capsule | |
| KR101837299B1 (en) | The method of fermentation whey protein and fermentation whey protein | |
| CN111374320A (en) | A health food for supplementing high-quality protein and easy absorption | |
| AU2021101970A4 (en) | Instant Burdock Powder and Preparation Method Thereof | |
| KR100403284B1 (en) | A method for extracting water-soluble calcium from fish bone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |