Extraction of protein from pork bones

Details Extraction of protein from pork bones Extraction of protein from pork bones

1982-09-23

1983-09-06

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426 7, 426 32, 426 56, 426 59, 426657, 260112R, A23J 110, C09H 300

Patent

active

044028733

ABSTRACT:
Protein is extracted from fresh or cured pork bones to produce an aqueous solution of about 4% to 7% protein, as well as a lard by-product and cooked bone fragments which may be ground and sold as bone meal. Bone fragments of the desired maximum dimension are combined with substantially equal parts of water and are heated to above the boiling point of water when papain proteolytic enzymes are added in controlled proportions. The aqueous bone-enzyme mixture is heated in the 135.degree. F. to 145.degree. F. range for two hours when salt is added in controlled proportions followed by heating the mixture at 145.degree. F. for one hour and then rapidly heating the mixture for 5 to 10 minutes to 195.degree. F., then heating at, but not above, 195.degree. F. for 1/2 hour followed immediately by chilling as rapidly as possible to 150.degree. F. The solids are separated from the liquids and the liquids centrifuged to separate the lard product and aqueous protein solution.

REFERENCES:
patent: 2384673 (1945-09-01), Greffie
patent: 2717835 (1955-09-01), Brody
patent: 3539549 (1970-11-01), Greenfield
patent: 3887717 (1975-06-01), Pfeiffer et al.
patent: 4176199 (1979-11-01), Vollmer et al.
patent: 4294753 (1981-10-01), Urist
patent: 4350624 (1982-09-01), Herubel

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