SU578832A3 - Method of obtaining protein product from keratin-containing raw material - Google Patents

Description

nOJ: y L LELK1} OF THE PRODUCT FROM THE INTEGRATED

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poluche1 protein product from keratin-containing raw material of poultry processing plant.

A known method for the preparation of a protein product from keratinzo. Centrifugal crust, which provides for the grinding of raw materials - and ex, is dissolved in it.

In order to get the food grade protein protein from the feathers of birds, on the proposed sposu-extraction, we carry out N, M-dimethylformimide, get. the solution is separated from the insoluble residue and cooled to room temperature.

Extraction wire with an aqueous solution of N, M-dimethylforming at a solvent concentration of 60 wt.%; N. G-d1plie-pllformamide take 15 parts by weight, and keratinium, 30 parts by weight.

After exfaccin, the resulting solution is separated from the non-soluble residue either by centrifugation, or dialysis, or dialysis and sublimation.

The protein food product is dried to the following: flagella flagella poroigka, ilt to the consistency of moist paste.

The method of lightning is as follows.

KeraPE-containing raw materials, such as feathers of various types of house, are crushed and extracted with a solvent.

The extrusion is carried out with an aqueous or other solution of N, N-dimethylformamnd for the first time, until a dilution of the solution of feathers and the formation of a protein solution in the extractant. When extracting with an aqueous solution of f- |, M-dimecloforma, when the concentration of dissolves is 60% by weight; while taking 15 weight.h. N, N-dimethylformamide and 30 weight, h. keratin-containing raw materials.

N, -dimethylformamide (DMF) is a liquid with a specific gravity of 0.945 g / cm, boiling at 153 ° C and mixed with water.

Kerat1- (the n-containing SFe is dissolved at atmospheric or superatmospheric pressure and the temperature corresponding to this pressure, preferably the feathers are brought into contact with the bale W.NM DMF at atmospheric pressure, with cold-sleeves; o Continue.The end of the process is chosen depending on the type of feathers, the concentration of DMF, the degree of dissolution, temperature and pressure.It is usually 4-8 hours, but can be increased to 20 hours or more.

At the end of the extraction, the resulting solution is separated from the insoluble residue by dialysis, centrifugation, filtration or dialysis and acidification. The clarified solution is cooled to ambient temperature, it pr: this forms a gel.

The insoluble residue can be re-extracted with DMF or its solution to obtain additional protein, or dry and grind to animal feed.

The protein product (gel) is dried to the consistency of powder, flakes or wet paste, for example, by splitting it under pressure through a pressure tungsten nozzle into a stainless steel chamber into which dry air is fed at 204 ° C.

Note. Protein content is based on samples of 100% -ns-o protein in micromoles per milligram.

Details of the nutritional value of 70 g are presented in Table. 2. The amount of the product (70 g) is 10% of the protein product required, taking into account the needs of but 1 g of protein by high biologists,

in man-made amino acids weighing 70 kg of primed value per kg of human body weight, the temperature is 115 ° C; These temperatures can vary widely.

The protein product is pre-dried.

powder, no trace of DMF, yellowish:

brownish color. Fineness 41,0508 mm

рН6,8. It is 100% bake food, not tokopen.

When dried on roller dryers or in dryers to obtain a flaked product, the gel is fed between two heated drums rotating in opposite directions, with the film formed during evaporation remaining on the surface of the drums until it reaches the stripping edges. The protein product is also dried at a temperature below 0 ° C, for example, by distilling water in the freezing chamber. Data analysis of the dried n {yukdukta are given in table. one.

Table 1

Table 2

Example 1. A nutritional protein product is obtained from 100 g of chicken feathers, 2100 g of dimethyl forms, tea (DMF) and 860 g of water. The mixture is heated for 3 hours at 100 ° C and at atmospheric pressure in a three-neck flask with a gas separator and reflux condenser. The pen is dissolved, insoluble substances are separated from the hot reaction mixture by filtration, and the clarified gel-forming solution is cooled to room temperature. A half-baked gel (1 volume) is diluted with 25 g of water, precipitating the protein composition, which is filtered off. The filtrate is distilled, water is removed and the DMF is reduced.

The composition of the components dissolved in DMF is heated for 3 hours under reflux and 79.5 g of the protein product are obtained; when heated for 20h under reflux get

80.2g of the product.

The protein product in the form of a gel, after drying, forms a powder or flakes, which can then be used to feed or to obtain a DMF-free nutritional protein.

Example 2 A mixture of 100 g of chicken feathers, 630 g of DMF and 315 g of water is heated under reflux for 3 hours and 70.5 g of the protein product are obtained; when heated for 15 hours, they are obtained

72.3g of product

Example 3. A mixture of 100 g of chicken feathers with 945 g of DMF and 374 g of water and 1215 g of DMF and 475 g of water are heated under reflux and 79.0 and 87.5 g of the protein product, respectively, are obtained.

Example 4 A mixture of 2.27 kg of chicken feathers with 363 kg of DMF and 27.2 kg of water is heated for 3 hours under reflux and 1.95 kg of protein product are obtained,

Example 5 After removing DMF by dialysis, chicken feathers are dissolved as described in Example 1, a hot solution with a pH of 6.5-6.8 is placed in a dialyzer with a nylon membrane (Dupont), the membrane is semisolid and its pore size (50 A) is that a solution of DMF penetrates through it, while DMF is restored, and the protein product is retained, and DMF does not act on the nylon membrane.

The resulting protein product is washed with water to a pH of 6.8. It has the appearance of a wet paste with a consistency of cream or cottage cheese, it can be used in food in the form of additives, as it

It is odorless and tasteless and compatible with any food.

Example 6. The protein product is obtained according to the procedure of Example 5, but to a hot pacTi era, a specified amount of acetic or carboxylic acid is added and the pH is adjusted to 3.0, which leads to product precipitation and process acceleration. The supernatant is then passed through a dialyzer, as oshsano in example 5, and the resulting product is washed with water to a pH of 6.8.

Example 7. Chicken feathers were dissolved as described in Example 1, the hot solution was centrifuged, removing the insoluble residue, after which the clear solution was added at room temperature 1e sherato water in portions based on 1 part of the 2.5 h solution. water. The protein product precipitates in the flake input. The solution together with the precipitate is centrifuged and the clear aqueous DMF solution is separated from the precipitate with low humidity. Then

1 h, the sediment is again placed in 20-30 hours of pure water and re-centrifuged, removing traces of DMF, as well as insoluble salts.

To restore DMF, the first stage centrifuge is placed in an evaporator, where excess moisture is removed, DMF may contain a small amount of unseparated protein product, for example, 2.0% used for repeated cycles.

At this stage, the protein product has the appearance of a wet paste and can be used for food, but it is also possible to dry the paste in a drying oven with a maximum temperature of 65.6 ° C. The dry protein product is ground to a predetermined particle size,

PRI me R 8, Of the protein product with times. additives prepared cookies, coffee cake pancakes and waffles.

For cooking, the liver takes 1 and 3/4 cups of wheat flour, 5 tablespoons of the protein product of Example 1, 1/2 cup of water, stirred and baked for 10-12 minutes at 232 ° C,

For pancakes, take 1 and 3/4 cups and another 1 tablespoon of moiu, 3 tablespoons of the protein product as in example, 1 egg, 1 and 1/3 cups of milk and beat into a homogeneous batter.

To bake a coffee cake, prepare t dough from 1 and 3/4 tea and 2 tablespoons of flour, 13 tablespoons of the protein product as in example G,

2 tablespoons of sugar, 1st egg and 23 cups 1

water. Bake the cake in a greased for 20-25 minutes at 204 ° C.

For tusking I waffles 1 cup and 1 table f, / Kitj 3, iki protein grolztsta for example i, i hundred. Spoon TOpreFmiiTa (melt) spoon or salypyugo. L: Sla,: and 1/3 cup milk, 1 egg.

Beat the mixture in a liquid tank without KOr-icoB,; bake wafer.

The proteinaceous product of my / eto extract from keratan-containing raw material must be replaced; DMF and DMF solutions are several tons, with, gradually, boiling periods with reverse cold at different temperatures. Each subsequent extraction gives a protein with a more powerful and viscous gel. During the first treatments, the cerp is not removed. Byshysh part of protein high value.

Dialysis removes all reagents for which those whose molecules have weight and size prevent passage through the membrane.

The reconstituted DMF is reintroduced into the cycle with the addition of fresh DMF, which is necessary, thereby reducing the cost of the process, as the cost of DMF represents a significant {total of the total cost of it.

Protein protein produced by the proposed method contains all ocHOBiaie Amino1 slots and can be used for human nutrition and as additives to animal feed. When necessary, it is mixed with 1.75% tryptopha 11a, or protein concentrate — 15% (weight or volume) mixed with 85% distilled Bcftibi in a mixer or homogenizer, and an emulsion that can last for a long time.

The proteinaceous product can be used in the form of suspensions for many beverages, including non-alcoholic and juices. These suspensions are stable, not

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(, The method of obtaining 6g; keratzsoderzhaschey raw materials ;, ,, - c-g ;;

 raw materials ;; and EKTRAKPLGO LIO DS; JIijK..T-JJ ;; bh about t. and part II Yu C and and part 1SM, JTO. with NO: iV-; i; -f

in (tsevogo 6i; iKOJoro prod) MU pei & c pgcc

extraction of N, N DIMe1Gi1fir:.: 1g ;; 1Co; ;. Poluchknnp 1) ST13or is separated from Ksr ;.

rest and cool right before the combo TbM :: t; j: -; y:; r; i

2, With a pop up. 1, about 1 l and h and y y and u with l lei.i, - / th

EXT13aK1DI0 wire - iodine paCTBODCM N. .-;:.:;;

Formalsha at Koschdentracki Threshold of 60 Eio%

3, Method msh p. 1, about tl 5-fh and .c 1l and with lim., H: and. N. L.-dchmegilsormalitsl beout 15 wss; .. and kapgpIsovogo raw materials - 30 ye.ch.

4, Oyusob} Yu. item 1; This means that after extraction the solution that was obtained is separated from the ossragvir mo1 o CJ and detrifuged. 5. The way the floor. one; about t l and h and w sh l and.; lte: After the extracnine, the resulting solution is separated by an insoluble residue with a fine.

6. Method pop. 1. about tl and h and y i and with the fact that

after extraction, the resulting solution is separated by oi of the insoluble residue by dialysis and by addition.

7. The method according to p. 1.0 tl and h and y and yen so that the Beshchny Bonn product is dried to KOIK-.Kcsthenii powder or flakes.

8. Method pop. 1, that is, and that protein food product: Esscade to the final paste,