JPH0310659A - Iron-rich hemoferrum and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject hemoferrum without bloody smell or taste characteristic of substance derived from blood by using specific compound such as magnesium chloride in treating blood of domestic animals, etc. CONSTITUTION:One of magnesium chloride, calcium chloride, potassium alum and ammonium alum is used in an amount of preferably 0.0001-2.0wt.% (to purified hemoferrum) to afford the aimed hemoferrum in treating blood of domestic animals or domestic fowls.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Object of the Invention The present invention relates to iron-rich heme iron obtained from the blood of livestock and poultry.

``Industrial Application Fields'' The blood produced when livestock and poultry are slaughtered is processed in a variety of ways, and is effectively used as a raw material for foods and medicines, as well as as an industrial material. Furthermore, hemoglobin, which makes up blood clots, is often used as a coloring agent and binding agent for processed ham, and its use in these areas is expected to continue to expand in the future. On the other hand, recently, new fields of application of hemoglobin are attracting attention, such as its use as a source of iron in nutritional supplements for treating anemia or in pharmaceuticals.

For the treatment and prevention of iron deficiency anemia or those with anemia, inorganic iron such as ferrous sulfate and iron oxide,
In addition, it was common to use pharmaceuticals and foods that contain organic iron (hereinafter referred to as non-heme iron, including inorganic iron) such as iron citrate and iron fumarate, but these non-heme iron In general, they tend to be avoided because they have a low absorption efficiency in the body (if you want to achieve a certain effect, you need to take a large amount of them, and they often irritate the digestive system, especially the stomach). .

On the other hand, iron contained in hemoglobin (hereinafter referred to as heme iron) has a higher bioavailability than the non-heme iron mentioned above, has almost no adverse effects on the gastrointestinal tract including the stomach, and is a new type of iron. It is being seen as a supply source.

10 blood components of livestock such as cows, pigs, horses, chickens, and poultry
Hemoglobin, which accounts for ~15%, has approximately 60.00 molecules per molecule.
0 to 70,000 proteins, each molecule of which has 4 molecules of protoheme bound to it.

Iron contained in one molecule of hemoglobin ranges from 018 to 0,2
When humans ingest about 4% of hemoglobin as food, hemoglobin is digested and absorbed, and the iron contained is used to synthesize human hemoglobin.

We humans do not have the habit of eating hemoglobin as it is; we usually only get it from animal liver dishes or meat dishes. Needless to say, it is better to consume it in terms of food quantity and efficiency.

``Prior art'' To obtain hemoglobin from animal blood, the blood is ingested, hemolysed, the clot portion is separated using a centrifuge, and fibers, salts, etc. are separated by washing with water, organic solvents, etc. It is purified by removing impurities.

In order to stabilize hemoglobin, which is mainly composed of protein,
It is generally provided on the market in the form of a powder (blood meal-hemoglobin) obtained by 1111a92 light operation. This blood powder is made into an edible grade and used as food for some anemic people, but as mentioned earlier, the iron content in blood powder is at most 0.24%, for example. Assuming that an adult woman's daily iron requirement is to be ingested only from blood meal, taking utilization efficiency into account, it would be necessary to eat more than 10 g, and with the fishy odor characteristic of blood, it would be extremely difficult to ingest iron. Therefore, hemoglobin is treated with a certain type of proteolytic enzyme to produce heme iron with a low iron content, that is, a high iron content, and it is used for the purposes described in 1ii. There are signs that there is a movement to provide this.

An example of the conventional method for producing heme iron with high iron content is as follows.

(Conventional method) 100Q of fresh bovine blood from which impurities have been removed is centrifuged to obtain approximately 40 kg of blood clot. Add 2.5 times 1 part water to this
After exsanguination, the pH was adjusted to 8 using sodium hydroxide.
,5. 1.2 kg of protease (Alcalase 0.6 L manufactured by Novo Industries) was added under stirring and fAAs was hydrolyzed at 2°C for 3 hours. After one reaction, the temperature of the system was raised to inactivate the enzyme. Afterwards, adjust the pH to 4.0 or less using hydrochloric acid.

At this time, the precipitate (hemoglobin decomposition product with high iron content) is collected in a paste form using a centrifuge, and water is added to this paste for washing.
After removing impurities such as salt, use a centrifuge again to make a paste and recover the target material. Next, use a spray dryer to remove
．． Get OKg. The heme iron obtained here contains 1.1% iron.
Contains.

However, when considering the ability to supply high-iron content heme iron to the market and the commercial value, it is undeniable that these conventional methods have the following problems.

One of them is T! During the A manufacturing process, the target product (heme iron with high iron content) that is precipitated by shifting the pH of the system to the acidic side is a very fine crystal, and the coexisting decomposition liquid contains many amino acids, etc. Because it contains a lot of air bubbles, the collection efficiency using centrifuges, filter presses, and other recycling machines is very low, and the collection cost is high, which inevitably increases the product price. , marketability will also be lower. In fact, according to the above-mentioned production method, even from the theoretical value of y and content, it should be possible to obtain about 3.5 kg of heme iron, but 2.0 kg (57% yield! The recovery rate is poor, and the obtained heme iron with high iron content has a fishy odor characteristic of blood-derived products.

Even though it can be used in a smaller amount than unprocessed blood powder, it still has the drawbacks that make it difficult to eat as a food.

[Problems to be Solved by the Invention] Therefore, as previously disclosed in JP-A No. 63-276460, the present inventors discovered that during the production process of heme iron, which contains a high concentration of iron, a natural cationic polymer. By using chitosan to remove the characteristic fishy odor and taste derived from animal blood, we were able to supply the market with easily ingested heme iron. As a result of diligent efforts aimed at developing heme iron products with improved quality, the present invention has been successfully achieved.

[Example] Structure of the invention The present invention separates hemoglobin from the blood of livestock and poultry, and hydrolyzes it to produce 0.25% iron.
To provide heme iron with a high iron content and a method for producing the same, which does not have a fishy taste including the above.

The manufacturing method is characterized by the use of magnesium chloride, calcium chloride, potassium alum, and ammonium alum during the process, and the amount used is 0.0001 to 2.0 per purified heme iron. Another feature is that it is within the range of %. Details are disclosed below.

(Example 1) 1000 kg of fresh bovine blood from which impurities have been removed is centrifuged to obtain 400 kg of blood clot. Add 2.5 times the amount of water to this to cause hemolysis. (Separately, bovine blood is similarly hemolysed as a starting material, only the hemoglobin is recovered using a centrifugal M machine, etc., dried using a spray drying method to make blood powder, and then treated with germs and marketed as an edible grade. (It is also possible to disperse and dissolve 150 kg of hemoglobin powder in 1500 β water) Next, after adjusting the pH to 8.5 using 1 lJt of sodium hydroxide, add 8.5 g of protease while stirring. ~ Add 12Kg and 2 temperatures approx. 50
Hydrolysis is carried out for 4-5 hours at <0>C.

After the enzymatic reaction is completed, the temperature of the system is raised to inactivate the enzyme, and then the temperature of the system is lowered to below 40°C, and separately, 1Oa of an aqueous solution containing 01% magnesium chloride is added to make the whole homogeneous. After stirring well. pH 4.0 using hydrochloric acid
Prepare nearby.

By this operation, heme iron with a high iron content is lost, so first, a filter press was used.

Collect insoluble matter as sludge. Sludge is a wet substanceff
The sludge weighs approximately 200 kg as E Iff, and this sludge is returned to the reaction tank again, and approximately 200,042 kg of water is added and washed with water while stirring. After washing with water for about 0.5 to 1 hour, it is dried again using a filter press at a temperature of 70 to 80°C, and then pulverized to obtain the desired heme iron with high iron content.

The iron content of the iron-rich heme iron obtained by this method is 1
．． It was about 0 to 2.1%.

The obtained heme iron had extremely less fishy odor and taste than heme iron obtained by conventional methods, and had a very high value as a food product.

(Example 2) Instead of the aqueous solution 10β containing 0.1% magnesium chloride used in Example 1, water fa' containing 01% calcium chloride was used.
The same operations as in Example 1 are performed except for using filOQ.

Incidentally, even when calcium chloride was used, it was possible to improve the fishy odor and taste.

(Example 3) The same operation as in Example 1 was carried out, except that instead of the aqueous solution JfLtog containing 0.1% magnesium chloride used in Example 1, an aqueous solution lOQ containing 0.5% potassium alum or ammonium alum was used. conduct. Incidentally, even when potassium alum or ammonium alum was used, it was possible to improve the fishy odor and taste.

As shown in Examples 1 to 3, by using magnesium chloride, calcium chloride, potassium alum, and ammonium alum at appropriate concentrations during the process of refining heme iron with high iron content, animal blood It was revealed that the fishy smell and taste that are common in processed products derived from heme iron can be specifically reduced and improved, and the commercial value of the heme iron obtained thereby was also very high.

(Confirmation of physical properties, actions, and effects) Test results are shown in Table 1 and Figures 1 to 3 regarding the physical properties and other characteristics of the high iron content heme iron shown in Examples 1 to 3 above.

"Table 1" Physical properties of heme iron with high iron content "Evaluation of physical properties of heme iron with high iron content" All of the heme iron with high iron content obtained by Examples 45111 to 3 of the present invention were different from the heme iron obtained by the conventional method. As shown in Table 1, it can be seen that the fishy odor and taste are significantly reduced compared to iron.

[Absorption test and evaluation of high-iron content heme iron] In order to examine the absorption in humans of the high-iron content (2.08%) heme iron obtained in Example 1, the following method was used in the present invention. The test was conducted.

Nine apparently healthy men (aged 25 to 48) were given 5g of heme iron (containing 100mg of i) orally, and how the iron content in their serum changed over time. This is the one that tracked Yuka.

In addition, the bare face time period is as shown below.

Heme iron intake: 11 (before breakfast 9:00 AM) 1 hour after heme iron intake (AM 10:00) 3 hours after heme iron intake (PM 12+001 7 hours after heme iron intake (P
M 4:001 As above, divided into 4 times, 2 times each
．． Five cc of blood was collected from the arm, and the iron content in the serum was measured.

Figure 1 shows the diurnal rate of change in serum iron due to heme iron intake. Figure 1 shows that heme iron intake significantly contributes to an increase in serum iron content, and its strength is greater than the initial (0 It was found that it is more effective for people with low serum iron levels.

[C) Effect of the invention The iron-rich heme iron obtained by the present invention has an iron content of 0.2
5% or more (the high iron content heme iron obtained in the example contains 0.25% or more to 8.0% iron). It is a characteristic.

In addition, heme iron obtained by the conventional method, in which the pt-t must be adjusted to 4.0 or less in order to recover the target product after hydrolysis by enzymes is completed, has a pungent taste due to acid. It has also been found that the heme iron obtained by the present invention is of good quality and has no irritating taste.

On the other hand, with regard to operability during the heme iron manufacturing process, according to the present invention, sludge aggregation is promoted by the protein aggregation effect of magnesium chloride, calcium chloride, potassium alum, ammonium alum, etc., and centrifugal separators, filter presses, etc. It has the advantage of facilitating solid-liquid separation using a filter.

The effects of the present invention are as described above.2 Heme iron can be obtained that is dramatically improved in terms of quality and manufacturing workability compared to conventional methods. It is expected that the application of this technology will further expand.

[Brief explanation of drawings]

FIG. 1 shows changes in serum iron due to heme iron and oral administration over time. Incidentally, the fluctuation rate (%) was calculated by setting the value before heme iron intake as 0. FIG. 2 shows the infrared absorption spectrum of the iron-rich heme iron obtained in Example 15+Il using the KBr tablet method. FIG. 3 shows the absorption spectrum of the iron-rich heme iron according to the present invention ranging from the ultraviolet region to the visible region. In addition, in FIG. 3, A is iron-rich heme iron obtained in Examples 1 to 3, B is iron-rich heme iron obtained by the conventional method, and C is untreated blood powder before hydrolysis treatment.

Claims (3)

[Claims] (1) When quantifying, the iron content is 0.25% or more, treated with magnesium chloride, calcium chloride, potassium alum, or ammonium alum, and the fishy odor and taste characteristic of blood-derived substances are almost eliminated. High iron content heme iron characterized by no iron content. (2) It is characterized in that one of magnesium chloride, calcium chloride, potassium alum, and ammonium alum is used during the production process of high iron content heme iron obtained by processing the blood of livestock and poultry. Production method of high iron content heme iron. (3) Magnesium chloride, calcium chloride, potassium alum, used in the manufacturing process of high iron content heme iron,
A method for producing heme iron with high iron content, characterized in that the amount of ammonium alum is in the range of 0.0001 to 2.0% based on purified heme iron.