CS209111B1 - Method for producing decolorized blood protein - Google Patents

Abstract

The purpose of the invention is to obtain a decolorized blood protein usable for food purposes. The decolorization of hemoglobin is carried out with organic methyl, ethyl, or propyl peracid and the excess unreacted peracid is removed with a non-toxic reducing agent, e.g. ascorbic acid.

Description

(54) A method for producing decoloured blood protein

4? The purpose of the invention is to obtain a decolorized blood protein useful for food purposes. The ocolorization of hemoglobin is performed with an organic methyl, ethyl, or propyl peracid and the excess of unreacted perkyeelines is removed with a nontoxic reducing agent such as ascorbic acid.

The present invention relates to a method for producing decolorized blood protein, useful for human nutrition, from the hemoglobin of blood of slaughter animals.

The use of blood proteins for food purposes is largely bound to reduce the color of the preparation so that. its addition to food products such as sausages did not cause undesirable discoloration. The methods known to date for the production of decolorized blood protein are based on two principles. The first is based on the cleavage of the colored prosthetic group - the heme - from hemoglobin and its removal from the mixture, followed by extraction with solvents miscible and water, carried out in an acid medium. A white globulin powder, useful in the food industry, is isolated from the extraction residue. The disadvantage of methods based on this principle is their economic demands, because it requires sterile blood collection, its centralization and special equipment for its processing, correspondingly! its complexity and size of operation of an industrial plant.

The second principle is that you cleft! a conjugate double bond in the heme that causes it to become colourful and to discolour hemoglobin. It is based on this principle that the blood of slaughter animals is decolorized in an alkaline medium with hydrogen peroxide in the presence of polyphosphates. The protein preparation is useful in food processing after removal of peroxide residues and isolation from solution. The disadvantage of this process is the need to use polyphosphates at a concentration that is considered toxic in most countries and therefore unacceptable in the manufacture of food products.

The above-mentioned disadvantages are eliminated by the process according to the invention, which comprises adding peracids or a combination of peracids of the general formula ## STR2 ## to the aqueous solution of hemoglobin at a concentration of 40 to 80 g per liter and a temperature of 20 to 50 ° C. methyl, ethyl or propyl, in an amount of 0.12 to 0.22 moles per 100 g of hemoglobin, and the solution is maintained at this temperature during the reaction of the two components. Any excess unreacted paracid is decomposed with a non-toxic reducing agent and the decolorized protein is recovered. A jacket reducing agent can be used, for example, ascorbic acid, _Ά

This process has a number of advantages over the known methods. In particular, it operates with a very simple device which is easy to install in any meat processing plant. Furthermore, it eliminates the need for flammable solvents and therefore significantly increases the safety of the washing. It also eliminates the need to use polyphosphates and thus ensures high product quality that meets the demanding requirements of products usable for food purposes.

Example 1

Plasma and blood bodies are obtained from the blood of healthy animals for slaughter. Plasma may be used directly in meat production. Blood bodies are ee diluted 1: 1. After haemolysis, eo lures a hemoglobin solution in water.

150 l of a hemoglobin solution with a circulation of 8000 g of protein are heated to 30 ° C with stirring and 1040 g of peracetic acid are added as a 40% solution. The temperature is maintained for 40 minutes. Thereafter, the temperature is raised to less than 40 ° C and the reaction mixture is stirred for more than 20 minutes to complete the reaction.

Determination of the residual active oxygen by means of potassium iodide results in: It is necessary to add 15 g of ascorbic acid to completely remove the peracetic acid from the reaction mixture.

After addition of a 10% aqueous solution of ascorbic acid and stirring for 15 minutes, the control for the presence of active oxygen is negative. To the reaction mixture was added 8000 g solid sodium chloride. After stirring for 30 minutes, standing on a filter centrifuge for 30 minutes, the coagulate separates the bleached blood proteins, intended for use, for example, into the processed products.

Example 2

Cows of healthy animals for slaughter are diluted with water to a concentration of 5% protein in solution. After hernolysis is completed, 100 l of the solution is heated to 35 ° C and 500 g of perpropionic acid is added under stirring with 30% aqueous solution. The temperature of the reaction mixture is maintained for 40 minutes. The temperature was then raised to 45 ° C and the solution was stirred for an additional 20 minutes. After completion of the reaction, it was determined by determining the active cyanide that 5 g of ascorbic acid had to be added to remove it.

After stirring for 15 minutes and an aqueous solution of ascorbic acid, the absence of active oxygen was verified and the decolorized blood protein was isolated by spray drying.

Claims (2)

FOR DMST OF THE INVENTION Process for the production of decolorized blood protein, usable for human nutrition, from the hemoglobin of the blood of slaughter animals, characterized in that peracid or, optionally, a peracid, optionally mixed with an aqueous solution of 40 to 80 grams per liter and a temperature of 20 to 50 ° C a combination of peracids of the general formula wherein R is methyl, ethyl or propyl in an amount of 0.12 to 0.22 moles per 100 g of hemoglobin and the solution is maintained at this temperature during the reaction of both components, then any excess unreacted perkylaine is decomposed by nontoxic reducing agent and recovering the decolorized protein. 2. A process according to claim 1, wherein the reducing agent is ascorbic acid.