CS225489B1 - Isolation of the valuable components of milk for food and pharmaceutical purposes - Google Patents
Isolation of the valuable components of milk for food and pharmaceutical purposes Download PDFInfo
- Publication number
- CS225489B1 CS225489B1 CS375382A CS375382A CS225489B1 CS 225489 B1 CS225489 B1 CS 225489B1 CS 375382 A CS375382 A CS 375382A CS 375382 A CS375382 A CS 375382A CS 225489 B1 CS225489 B1 CS 225489B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- acetone
- isolation
- milk
- food
- ethanol
- Prior art date
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- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000005862 Whey Substances 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 102000009027 Albumins Human genes 0.000 claims description 3
- 108010088751 Albumins Proteins 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000000164 protein isolation Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004807 desolvation Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
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- Dairy Products (AREA)
Description
Vynález sa týká sposobu izolácie cenných zložiek mlieka, ako sú albuminy, cukry a vitamíny.The invention relates to a process for isolating valuable milk components such as albumins, sugars and vitamins.
V súčasnosti sa u nás využívá srvátka na krmné účely priamo alebo čiastočne zahuštěná, v niektorých případoch sušená, V případe sušenia je technologický postup náročný na energiu a prvé dva případy neumožňujú produkt dlhšie skladovat. Vo všetkých prípadoch ide o využitie v živočišnéj produkcii. kde produkcia bielkovín zo suroviny je 1í4 až 1:8.At present we use whey for feeding purposes directly or partially thickened, in some cases dried. In the case of drying, the technological procedure is energy intensive and the first two cases do not allow the product to be stored longer. In all cases it is used in animal production. wherein the protein production from the raw material is 14 to 1: 8.
-V zahraničí sa používajú metody zahusťovania srvátky ultra filtráciou, ktoré si vyžadujú nákladné zariadenia, dovoz určitých surovin a nákladné regenerovanie membrán. Í5alej sa používá vysoíovanie, ktoré čiastočne znehodnoczje surovinu. V poslednom čase sú snahy spracovať srvátku fermentačne pomocou mikroorganizmov, za účelom získania cenných látok. Fermentačne výrobky sú však vždy spojené s určitým rizikom, s měnlivou výtažnostou a citlivou prevádzkou, nehladiac na dalšiu spotřebu energie bučí zo základného alebo ďalej získaného substrátu.Abroad, methods of thickening whey by ultrafiltration are used, which require expensive equipment, import of certain raw materials and expensive regeneration of membranes. Furthermore, elevation is used which partially degrades the raw material. Recently, efforts have been made to process whey by fermentation using microorganisms in order to obtain valuable substances. Fermentation products, however, are always associated with a certain risk, varying yield and sensitive operation, irrespective of the additional energy consumption of either the base or the recovered substrate.
Tieto všefky nevýhody odstraňuje táto metoda, ktorá temer bez straty izoluje látky,These disadvantages are eliminated by this method, which isolates substances almost without loss,
Novost nášho vynálezu spočívá y tom, že sme preštudovali a našli sme všeobecné zákonitosti tohto javu a využíváme ho pri optimálnych parametroch. Najdóležitejšie parametre sa týka^ú: a/ využitia suroviny - organického rozpúštadla b/ podmienok desolvatácie a rozpúštania c/ úspory energieThe novelty of our invention lies in the fact that we have studied and found the general patterns of this phenomenon and use it at optimal parameters. The most important parameters relate to: a) use of raw material - organic solvent b / desolvation and dissolution conditions c / energy savings
Tým sme túto metodu zovšeobecnili ako všeobecne používanú metodu v potravinářekom a farmaceutickom priemysle pre podobné procesy.Thus, we have generalized this method as a generally used method in the food and pharmaceutical industries for similar processes.
ί!ί!
Pri tejto metóde sa dosahuje značných výhod. Spotřeba energie v porovnaní s inými /sučenie,ultrafiltrácia, transformácia cez fermentaČné procesy/ je polovičná až čtvrtinová. Odparovacie teplo spotřebuje menej ako čtvrtinu tepla oproti odparovaciemu teplu vody, a pretp dává možnost? využiť odpadové teplo. Salčia energia sa ušetří pri regenerácii organického činidla.Considerable advantages are obtained with this method. Energy consumption compared to others (drying, ultrafiltration, transformation through fermentation processes) is half to one quarter. Evaporative heat consumes less than a quarter of the heat compared to the evaporative heat of water, and does it give the possibility? use waste heat. Saving energy is saved when regenerating the organic reagent.
Technologická linka sa skládá z nasledovných. prvkov:The technology line consists of the following. elements:
-odmerka organického činidla- scoop of organic reagent
- odmerka zahustenej srvátky- a measuring cup of concentrated whey
- zmiešavacia nádrž- mixing tank
- filtračně zariadenie- filtering device
- rotačná vakuová sušiareň na. sušenie produktu s kondenzátoromrotary vacuum drying oven. drying the product with a condenser
- regenerácia acetonu- acetone recovery
V případe sedimentácie sa zařadí medzi zmiešavaciu nádrž a filtráciu dekantérf čím sa zvýěi kapacita filtracného zariadenia . Zbytok po regenerácii organického činidla sa spracováva sposobom uvedeným v příklade 1,In the case of sedimentation, a decanter f is placed between the mixing tank and the filtration to increase the capacity of the filter device. The organic agent recovery residue is treated as described in Example 1,
Zo zavedenia uvedenej metody vyplývájú následovně přínosy:The introduction of this method results in the following benefits:
1/ úspora energie1 / energy saving
2/ získavanie produktu pre humánnu výživu o vysokej čistotě 3/ minimálně výrobně straty - vysoká výťažnosť 4/jednoduchá technológia nenáročná na investičně prostrioíky a zariadenie2 / obtaining a product for human nutrition of high purity 3 / minimal production losses - high yield 4 / simple technology simple for investment prostratives and equipment
5/ vysoká spolehlivost? technologického procesu5 / high reliability? technological process
6/ vysoká trvanlivost? získaného produktu, pretože organické činidlo blokuje mikrobiálnu a enzymatická činnosť, čím dostává produkt charakter výrobku vysokej kvality.6 / high durability? of the product obtained because the organic agent blocks microbial and enzymatic activity, thereby giving the product the character of a high quality product.
iand
Pre izoláciu lát ok z mlieka možno použit viaceré rozpúštadlá organické, ktorých dielektrická konštanta je nižšia ako dielektrická konštanta vody a sú temer lubovolne miešatelné s vodou. U každého je však nutné přepracovat produkty rozpustnosti jednotlivých zložiek /proteiny - albuminy a globulíny, cukry, popoloviny, vitaminy/ .Several organic solvents can be used for the isolation of the substances from the milk, the dielectric constant of which is lower than the dielectric constant of water and which are almost arbitrarily miscible with water. However, it is necessary to rework the solubility products of individual components / proteins - albumins and globulins, sugars, ash, vitamins /.
Příklad 1Example 1
Použitie acetonu umožňuje v 1. fáze izolácie proteínov volit široký rozsah koncentrácie, pretože rozpustnost ostatných zložiek je podstatné vyššia. Z toho vyplývá rozsah koncentrácie 40 až 70% hmotnostných acetonu pri izolácii proteínov. Izolácia prebieha pri zníženej teplote v případe, že sa chce dosiahnuť instantná bielkovina /pod -8°C/. Koncentrácia acetonu v uvedenom rozsahu třeba volit podlá charakteru suroviny tak, aby vznikajúci koagulát lahko filtroval. Najčastejšie ide o koncentráciu v okolí 60% hmotnostných /60 kg acetonu na 100 kg zmesi/. Ďalšie zložky - cukry vypadnú z roztoku zvýšením koncentrácie acetonu na 80 až 90% hmotnostných. Koncentrácia sa volí tak, /podlá jednotlivých případov/ aby přítomné anorganické soli - sodné, vápenaté a draselné ostali v roztoku. Z toho dóvodu nie je možné určit přesná hodnotu koncentrácie acetonu, ale třeba vychádzat z produktu rozpustnosti cukrov a popolovín v danom prostředí, K zrážaniu popolovín dochádza podlá ich koncentrácie v rozmedzí od 85 do 95% hmotnostných acetonu v zmesi pri zníženej teplote. V roztoku zostávajú vitamíny.The use of acetone allows a wide concentration range to be selected in the first phase of protein isolation since the solubility of the other components is substantially higher. This results in a concentration range of 40 to 70% by weight of acetone for protein isolation. Isolation takes place at a reduced temperature if an instant protein (below -8 ° C) is desired. The acetone concentration in this range should be chosen according to the nature of the raw material so that the coagulate formed is easily filtered. The most common concentration is around 60% by weight (60 kg acetone per 100 kg mixture). The other sugar constituents fall out of solution by increasing the acetone concentration to 80-90% by weight. The concentration is chosen so that, depending on the case, the inorganic salts sodium, calcium and potassium present remain in solution. For this reason, it is not possible to determine the exact value of the acetone concentration, but to start from the solubility product of sugars and ash in the environment. Vitamins remain in solution.
Po izolácii proteínov, ako vyplývá z jednotlivých koncentrácií acetonu, třeba z roztoku aceton regenerovat,, vodný roztok zahustit a až potom izolovat ďalšie zložky /cukry, popoloviny, vitamíny/.After isolation of proteins, as indicated by the individual concentrations of acetone, it is necessary to regenerate from the acetone solution, to concentrate the aqueous solution and then to isolate the other components (sugars, ash, vitamins).
V případe vačšieho množstva kyseliny mliečnej v srvátke ju zrážame až po zahuštění roztoku.In the case of larger amounts of lactic acid in the whey, it is precipitated only after the solution has been concentrated.
Příklad 2Example 2
Pri použití etanolu sa postupuje rovnakým sposobom ako pri acetone, len v případe vačšieho obsahu sodných solí musí sa , dbať na nižšiu rozpustnost sodíka a vápnika v etanole.When using ethanol, the same procedure is used as for acetone, except that in the case of higher sodium salts the lower solubility of sodium and calcium in ethanol must be observed.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS375382A CS225489B1 (en) | 1982-05-21 | 1982-05-21 | Isolation of the valuable components of milk for food and pharmaceutical purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS375382A CS225489B1 (en) | 1982-05-21 | 1982-05-21 | Isolation of the valuable components of milk for food and pharmaceutical purposes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS225489B1 true CS225489B1 (en) | 1984-02-13 |
Family
ID=5378535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS375382A CS225489B1 (en) | 1982-05-21 | 1982-05-21 | Isolation of the valuable components of milk for food and pharmaceutical purposes |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS225489B1 (en) |
-
1982
- 1982-05-21 CS CS375382A patent/CS225489B1/en unknown
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