Abstract
The study parameters of the hydrolysis of red blood cells of pig’s blood and the blood of cattle are presented. We investigated the dependence of the yield of amine nitrogen, the degree of hydrolysis in dependence of the duration of the process, the version of an acid used for the hydrolysis, and the temperature of the process. An analysis of the fractional composition of the amine-peptide mixture after hydrolysis of erythrocytes was conducted. The choice of the optimal parameters of the hydrolysis process for the extraction of iron-containing mixture with a maximum content of heme iron and the separating of the protein fractions of erythrocyte mass on the amino-peptide mixture was justified.
Highlights
The development of new and improved traditional technologies in the meat processing industry is aimed at improving the quality and safety of products, giving them new properties and improving consumer properties, as well as reducing their cost.An important factor in the sphere of processing of raw materials of the meat industry is the processing of nontraditional sources of raw materials [1,2], for example, processing the blood of slaughtered animals for obtaining products for the prevention of iron deficiency.The iron-containing base in the blood is the erythrocytes, which contain the protein hemoglobin [3]
The efficiency of hydrolysis was controlled by the number of amine nitrogen, by the content of the fractions, and by the degree of hydrolysis
Due to the fact that the magnitude of the degree of hydrolysis depends on temperature, the difference in the conduction of a process at a temperature of 35 and 408C is not more than 2%
Summary
The development of new and improved traditional technologies in the meat processing industry is aimed at improving the quality and safety of products, giving them new properties and improving consumer properties, as well as reducing their cost.An important factor in the sphere of processing of raw materials of the meat industry is the processing of nontraditional sources of raw materials [1,2], for example, processing the blood of slaughtered animals for obtaining products for the prevention of iron deficiency.The iron-containing base in the blood is the erythrocytes, which contain the protein hemoglobin [3]. An important factor in the sphere of processing of raw materials of the meat industry is the processing of nontraditional sources of raw materials [1,2], for example, processing the blood of slaughtered animals for obtaining products for the prevention of iron deficiency. Many drugs that are based on the blood products of slaughtered animals (such as hematogenous and pantohematogen) and used for the prevention of iron deficiency do not use the hemoglobin extract but the nutritional albumin, which is derived from whole blood. It does not lead to high costs of production In this case the human body is at risk of obtaining excessive amounts of allergenic components, represented by leukocytes (white blood cells) and their modifications, which are present in the blood of farm animals [8,9]
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