The Comprehensive Utilization Technology And Application Of Porcine Placenta

Porcine placenta contains a lot of bioactive components, however, be abandoned bypig farm and cause resource waste. Our study aimed to established comprehensiveprocessing of porcine placenta with ultrasound technology, enzymatic, drying and partlyused into adorned meat sauce so that improve its processing and economic benefit.In order to efficient extract and analysis the water-soluble protein of porcine placenta(PPWP), using the RSM to optimized process parameters which took extraction ratio ofPPWP as the index. The results showed that established modle had better accuracy andunder ultrasound time7min, ultrasound power257W and extract temperature49oC, theextraction ratio of PPWP reached32.7±0.4%. Meanwhile, SDS-PAGE and HCLP showedthat extracts mainly contained5fractions (66kDa，55kDa，43kDa，38kDa，17kDa) and17amino acids, and presented a some antioxidant activities. The antioxidant acticvities,water-soluble protein content and color were showed negative change in the period ofstrorage (180d).The porcine placenta hydrolysis (PPH) obtained through enzymatic process, and wefocused on the effects main factors (content of enzyme and enzymatic time) except otherson the degree of hydrolysis (DH) and antioxidant activities. The results suggested that theantioxidant activities increased with DH and got the best when DH reached10%~12%.Nevertheless, The orthogonal experiment indicated that superoxide radical scavengingactivity was25.120.6%(3mg/mL) under content of enzyme0.7%, enzymatic time6h,pH8.5and DH12.75±1%. Amino acid composition of PPH indicated that36.48%presentedthe antioxidant activity, and72.19%of PPH was between147Da and5000Da.The comparative study of PPH freeze dry (FD-PPH) and spray dry (SD-PPH) onfunctional properties and antioxidant activities, and results suggested that FD-PPH wasbetter than SD-PPH on water holding capacity (WHC), solubility, hygroscpicity, oilabsorption, emulsibility and foam property except color. Besides, scanning electronmicroscope (SEM) FD-PPH presented porous, flake, while SD-PPH was surface luster,sunken spherical. However, we suggested that spray dry as the appropriate method forPPH’s drying consideration from the practice.Our investigate showed that0.3%PPH in adorned meat sauce had a better sensoryquality. When added0.03%potassium sorbate, AV, POV, total bacterial count was satisfiedthe require which sauce should keep qualities above15d when opened at room temperature.Comparative study of PPH on the qualities showed that PPH main inhibited the oxidationreaction of fat. The accelerated predictive modeling of shelf life indicated that adorned meatsauce with PPH could store572d in terms of AV, and614d on the basic of POV.