CN114592029A - Preparation method of fermented enzymatic decolorized hemoglobin - Google Patents
Preparation method of fermented enzymatic decolorized hemoglobin Download PDFInfo
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- CN114592029A CN114592029A CN202210226676.7A CN202210226676A CN114592029A CN 114592029 A CN114592029 A CN 114592029A CN 202210226676 A CN202210226676 A CN 202210226676A CN 114592029 A CN114592029 A CN 114592029A
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- 102000001554 Hemoglobins Human genes 0.000 title claims abstract description 21
- 108010054147 Hemoglobins Proteins 0.000 title claims abstract description 21
- 230000002255 enzymatic effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 32
- 239000008280 blood Substances 0.000 claims abstract description 32
- 241001465754 Metazoa Species 0.000 claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 11
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 230000010355 oscillation Effects 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 238000004042 decolorization Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000413 hydrolysate Substances 0.000 claims abstract description 6
- 239000007800 oxidant agent Substances 0.000 claims abstract description 6
- 230000001590 oxidative effect Effects 0.000 claims abstract description 6
- 239000003146 anticoagulant agent Substances 0.000 claims abstract description 5
- 229940127219 anticoagulant drug Drugs 0.000 claims abstract description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000012528 membrane Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 238000001728 nano-filtration Methods 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 108091005508 Acid proteases Proteins 0.000 claims description 4
- 238000005374 membrane filtration Methods 0.000 claims description 4
- 150000003278 haem Chemical class 0.000 abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000010836 blood and blood product Substances 0.000 abstract description 2
- 229940125691 blood product Drugs 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 210000000601 blood cell Anatomy 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 244000144972 livestock Species 0.000 description 6
- 244000144977 poultry Species 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 150000004032 porphyrins Chemical group 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 230000010100 anticoagulation Effects 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229910001448 ferrous ion Inorganic materials 0.000 description 2
- 102000018146 globin Human genes 0.000 description 2
- 108060003196 globin Proteins 0.000 description 2
- 125000004433 nitrogen atom Chemical group N* 0.000 description 2
- KSFOVUSSGSKXFI-GAQDCDSVSA-N CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O Chemical compound CC1=C/2NC(\C=C3/N=C(/C=C4\N\C(=C/C5=N/C(=C\2)/C(C=C)=C5C)C(C=C)=C4C)C(C)=C3CCC(O)=O)=C1CCC(O)=O KSFOVUSSGSKXFI-GAQDCDSVSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000000487 histidyl group Chemical group [H]N([H])C(C(=O)O*)C([H])([H])C1=C([H])N([H])C([H])=N1 0.000 description 1
- 125000001041 indolyl group Chemical group 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229950003776 protoporphyrin Drugs 0.000 description 1
- 125000000168 pyrrolyl group Chemical group 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/795—Porphyrin- or corrin-ring-containing peptides
- C07K14/805—Haemoglobins; Myoglobins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Molecular Biology (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Chemistry (AREA)
- Gastroenterology & Hepatology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention belongs to the technical field of animal blood products, and relates to a preparation method of fermented, enzymolyzed and decolored hemoglobin, which comprises the following steps: adding anticoagulant into animal blood, cooling to 4-8 deg.C, and treating for 15-30min by ultrasonic oscillation; after ultrasonic oscillation treatment, raising the temperature of animal blood to 50-60 ℃, and adding an oxidant to carry out primary decolorization for 15-35 min; inoculating bacillus subtilis and lactobacillus into the primarily decolorized animal blood, and fermenting for 12-24 h; adding compound protease into the fermented animal blood for enzymolysis for 2-4 h; removing impurities, concentrating and drying enzymatic hydrolysate obtained by enzymolysis to obtain enzymatic decolorized protein powder; the invention fully removes the heme and simultaneously partially degrades the protein to form small peptide components, so that the prepared protein product is easier to absorb, the decolorization effect is good, the color is light yellow, and the sensory properties are effectively improved.
Description
Technical Field
The invention belongs to the technical field of animal blood products, and relates to a preparation method of fermented, enzymolyzed and decolored hemoglobin.
Background
Hemoproteins are a large group of metal proteins containing protoporphyrin IX as a prosthetic group, and perform different biological functions according to different protein molecule composition modes of connecting proteins and metal ions on the prosthetic group of the hemoprotein and wrapping heme by a protein polypeptide chain. Ferrohemoglobin, the most prominent component of red blood cells, is composed of globin and heme. The heme molecule is a small molecule with a porphyrin structure, nitrogen atoms on four pyrrole rings in porphyrin are coordinated and combined with a ferrous ion at the center of the porphyrin molecule, and nitrogen atoms on indole side chains in histidine residue at the 8 th position in a globin peptide chain are coordinated and combined with the ferrous ion from the upper part of the plane of the porphyrin molecule.
The protein is finally decomposed into oligopeptides and free amino acids by the action of digestive enzymes of the gastrointestinal tract. Oligopeptides have a greater advantage in absorption than free amino acids and can be absorbed intact into the blood. The polypeptide-iron porphyrin which is the decomposition product of the hemoprotein has strong iron supplementing effect, strong oxidation resistance and health care function. The polypeptide is used as a nutritional factor with multiple functional properties such as oxidation resistance, fatigue resistance and the like, and can also promote the absorption of non-chelated iron.
However, the hemoglobin contained in the blood cell powder makes the blood cell powder black red, has heavy fishy smell, is not acceptable in sense and low in economic added value, and limits the wide application of the blood cell powder in food and feed. The protein in the blood cell protein powder on the existing market is not degraded, is not easy to be digested and absorbed by animals as a feed protein raw material, has low utilization rate and causes environmental pollution. Therefore, the untreated globulin powder cannot meet the market demand and the customer acceptance is reduced.
Disclosure of Invention
The invention overcomes the defects of the prior art, provides a preparation method of fermented enzymolysis decolorized globulin, and solves the problems of poor decolorization effect and low utilization rate of the globulin powder.
In order to achieve the above object, the present invention is achieved by the following technical solutions.
A preparation method of fermentation enzymolysis decoloration hemoglobin comprises the following steps:
1) adding anticoagulant into animal blood, cooling to 4-8 deg.C, and treating for 15-30min by ultrasonic oscillation at 40-60KHz frequency.
2) After ultrasonic oscillation treatment, the temperature of animal blood is raised to 50-60 ℃, the pH value is adjusted to 10-11, and an oxidant is added for primary decolorization for 15-35 min.
3) Inoculating Bacillus subtilis and Lactobacillus into the primarily decolorized animal blood, and fermenting for 12-24 hr with pH of 5.5-6.2.
4) Adding compound protease into the fermented animal blood for enzymolysis for 2-4 h.
5) And (3) removing impurities, concentrating and drying the enzymatic hydrolysate obtained by enzymolysis to obtain the enzymatic decolorized protein powder.
Preferably, the anticoagulant is sodium tripolyphosphate.
Preferably, the oxidant is hydrogen peroxide.
Preferably, the temperature of the fermentation is 32-38 ℃.
Preferably, the total inoculation amount of the bacillus subtilis and the lactobacillus is 3-5%.
Preferably, the complex protease is a neutral protease and an acidic protease.
Preferably, the impurity removal is ultrafiltration membrane filtration, and the cutoff molecular weight of the ultrafiltration membrane is 3000 Da.
Preferably, the concentration is performed by using a nanofiltration membrane, and the molecular weight cut-off of the nanofiltration membrane is 500 Da.
Preferably, the drying is spray drying.
Compared with the prior art, the invention has the following beneficial effects:
the mechanism of the preparation method of the fermentation enzymolysis decoloration hemoglobin is as follows: the temperature of the animal blood is reduced to 4-8 ℃, the hemoglobin is easier to break through ultrasonic high-frequency oscillation cells in a low-temperature state, more hemoglobin is dissolved out under the action of high-frequency oscillation, the dissolved hemoglobin can be fully oxidized and removed through oxidation and decolorization, the influence of the oxidant on the cells is reduced in the second process, and the primary oxidation and decolorization effect is obvious; then further adopting means of fermentation and enzymolysis, the fermentation degrades partial protein into polypeptide, simultaneously exposes heme combined with the protein, further removes the exposed heme which is not oxidized through enzymolysis, and further removes the residual heme. The invention fully removes the heme and simultaneously partially degrades the protein to form small peptide components, so that the prepared protein product is easier to absorb, has good decolorization effect and light yellow color, and effectively improves the sensory properties.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail with reference to the embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The technical solutions of the present invention are described in detail below with reference to examples, but the scope of protection is not limited thereto.
Example 1
A preparation method of fermentation enzymolysis decoloration hemoglobin specifically comprises the following steps:
1. animal blood on the production line of livestock and poultry slaughtering enterprises is subjected to anticoagulation collection to raw blood and refrigeration through sodium tripolyphosphate, and the raw blood is transported to a factory through a heat-preservation tank and is discharged to a raw blood storage tank through a pneumatic diaphragm pump.
2. Separating raw blood with a tube centrifuge to obtain livestock and poultry blood corpuscle liquid, cooling to 4 deg.C, and performing high frequency oscillation treatment with an ultrasonic oscillator for 20min, wherein the ultrasonic frequency is 40 KHz.
3. Adjusting pH of blood cell solution to 10-11 with alkali (NaOH) solution, heating to 55 deg.C, slowly adding food grade hydrogen peroxide, stopping adding hydrogen peroxide after the solution is concentrated, and primarily decolorizing for 30 min.
4. Inoculating bacillus subtilis and lactobacillus into the primarily decolorized animal blood, and fermenting for 24h, wherein the pH value of the fermentation is 5.5-6.2; the total inoculation amount of the bacillus subtilis and the lactobacillus is 3-5%.
5. Diluting the blood cell liquid with water at 60-80 deg.C to 45 deg.C, sterilizing, storing in an enzymolysis tank, stirring, beating for 1 hr, adding compound protease, and performing enzymolysis for 2 hr; the compound protease is neutral protease and acid protease.
6. Removing impurities, concentrating and drying enzymatic hydrolysate obtained by enzymolysis to obtain enzymatic decolorized protein powder; removing impurities by ultrafiltration membrane filtration, wherein the cutoff molecular weight of the ultrafiltration membrane is 3000 Da; concentrating with nanofiltration membrane with molecular weight cutoff of 500 Da; the drying is spray drying.
Example 2
A preparation method of fermentation enzymolysis decoloration hemoglobin specifically comprises the following steps:
1. animal blood on the production line of livestock and poultry slaughtering enterprises is subjected to anticoagulation collection to raw blood and refrigeration through sodium tripolyphosphate, and the raw blood is transported to a factory through a heat-preservation tank and is discharged to a raw blood storage tank through a pneumatic diaphragm pump.
2. Separating raw blood with a tube centrifuge to obtain livestock and poultry blood corpuscle liquid, cooling to 6 deg.C, and performing high frequency oscillation treatment with an ultrasonic oscillator for 15min, wherein the ultrasonic frequency is 60 KHz.
3. Adjusting pH of blood cell solution to 10-11 with alkali (NaOH) solution, heating to 55 deg.C, slowly adding food grade hydrogen peroxide, stopping adding hydrogen peroxide after the solution is concentrated, and primarily decolorizing for 20 min.
4. Inoculating bacillus subtilis and lactobacillus into the primarily decolorized animal blood, and fermenting for 12h, wherein the pH value of the fermentation is 5.5-6.2; the total inoculation amount of the bacillus subtilis and the lactobacillus is 3-5%.
5. Diluting the blood cell liquid with water at 60-80 deg.C to 45 deg.C, sterilizing, storing in an enzymolysis tank, stirring, beating for 1 hr, adding compound protease, and performing enzymolysis for 4 hr; the compound protease is neutral protease and acid protease.
6. Removing impurities, concentrating and drying enzymatic hydrolysate obtained by enzymolysis to obtain enzymatic decolorized protein powder; filtering the reaction solution by using a vibrating screen with 60 meshes; concentrating the filtered reaction solution by using four-effect concentration equipment; drying the liquid by a high-pressure spray drying system and screening the liquid by a 60-mesh vibrating screen to obtain a light yellow powdery product. The product is mainly used for laying hens, pigs, aquatic products and the like.
Example 3
A preparation method of fermentation enzymolysis decoloration hemoglobin specifically comprises the following steps:
1. animal blood on the production line of livestock and poultry slaughtering enterprises is subjected to anticoagulation collection to raw blood and refrigeration through sodium tripolyphosphate, and the raw blood is transported to a factory through a heat-preservation tank and is discharged to a raw blood storage tank through a pneumatic diaphragm pump.
2. Separating raw blood with a tube centrifuge to obtain livestock and poultry blood corpuscle liquid, cooling to 8 deg.C, and performing high frequency oscillation for 30min with an ultrasonic oscillator with ultrasonic frequency of 50 KHz.
3. Adjusting pH of blood cell solution to 10-11 with alkali (NaOH) solution, heating to 55 deg.C, slowly adding food grade hydrogen peroxide, stopping adding hydrogen peroxide after the solution is concentrated, and primarily decolorizing for 15 min.
4. Inoculating bacillus subtilis and lactobacillus into the primarily decolorized animal blood, and fermenting for 18h, wherein the pH value of the fermentation is 5.5-6.2; the total inoculation amount of the bacillus subtilis and the lactobacillus is 3-5%.
5. Diluting the blood cell liquid with water at 60-80 deg.C to 45 deg.C, sterilizing, storing in an enzymolysis tank, stirring, beating for 1 hr, adding compound protease, and performing enzymolysis for 3 hr; the compound protease is neutral protease and acid protease.
6. Removing impurities, concentrating and drying enzymatic hydrolysate obtained by enzymolysis to obtain enzymatic decolorized protein powder; removing impurities by ultrafiltration membrane filtration, wherein the cutoff molecular weight of the ultrafiltration membrane is 3000 Da; concentrating with nanofiltration membrane with molecular weight cutoff of 500 Da; the drying is spray drying.
While the invention has been described in further detail with reference to specific preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation method of fermentation enzymolysis decoloration hemoglobin is characterized by comprising the following steps:
1) adding anticoagulant into animal blood, cooling to 4-8 deg.C, and treating for 15-30min by ultrasonic oscillation at 40-60KHz frequency;
2) after ultrasonic oscillation treatment, the temperature of animal blood is raised to 50-60 ℃, the pH value is adjusted to 10-11, and an oxidant is added for primary decolorization for 15-35 min;
3) inoculating Bacillus subtilis and Lactobacillus into the primarily decolorized animal blood, and fermenting for 12-24 hr with pH of 5.5-6.2;
4) adding compound protease into the fermented animal blood for enzymolysis for 2-4 h;
5) and (3) removing impurities, concentrating and drying the enzymatic hydrolysate obtained by enzymolysis to obtain the enzymatic decolorized protein powder.
2. The method for preparing the fermented, enzymolyzed and decolorized hemoglobin according to claim 1, wherein the anticoagulant is sodium tripolyphosphate.
3. The method for preparing the fermented, enzymolytic and decolorized hemoglobin according to claim 1 or 2, wherein the oxidant is hydrogen peroxide.
4. The method for preparing zymolytic decolorized hemoglobin according to claim 1, wherein the temperature of fermentation is 32-38 ℃.
5. The method for preparing zymolytic decolorized hemoglobin according to claim 1, wherein the total inoculation amount of Bacillus subtilis and Lactobacillus is 3-5%.
6. The method for preparing zymolytic decolorized hemoglobin according to claim 1, wherein said compound protease is neutral protease and acid protease.
7. The method for preparing the hemoglobin by fermentation, enzymolysis and decolorization according to claim 1, wherein the impurity removal is ultrafiltration membrane filtration, and the molecular weight cutoff of the ultrafiltration membrane is 3000 Da.
8. The method for preparing the fermented, enzymolytic and decolorized hemoglobin according to claim 1, wherein the concentration is performed by using a nanofiltration membrane, and the molecular weight cut-off of the nanofiltration membrane is 500 Da.
9. The method according to claim 1, wherein the drying is spray drying.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353686A (en) * | 2008-09-09 | 2009-01-28 | 浙江大学 | Production method of haemachrome and decolorizing blood plasma albumen powder |
| CN105177098A (en) * | 2015-10-24 | 2015-12-23 | 重庆都好生物科技有限公司 | Method for preparing decolorized debitterized protein peptides from porcine haemocytes |
| CN105859874A (en) * | 2016-05-26 | 2016-08-17 | 陈石良 | Preparation method for producing pig haemocyte active small peptide powder through one-step method |
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- 2022-03-09 CN CN202210226676.7A patent/CN114592029A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353686A (en) * | 2008-09-09 | 2009-01-28 | 浙江大学 | Production method of haemachrome and decolorizing blood plasma albumen powder |
| CN105177098A (en) * | 2015-10-24 | 2015-12-23 | 重庆都好生物科技有限公司 | Method for preparing decolorized debitterized protein peptides from porcine haemocytes |
| CN105859874A (en) * | 2016-05-26 | 2016-08-17 | 陈石良 | Preparation method for producing pig haemocyte active small peptide powder through one-step method |
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