The method of stabilization of amino acids

 

(57) Abstract:

The method of stabilization of amino acids consists of mixing a liquid source of amino acids in the amount of 4.1 - 11.5 wt.% with the dry filler. The obtained product with a moisture content of 10% or less retains its quality over the years. The filler used dry protein fortifier, minerals, lipids, premixes. The technical result is manifested in the reduction of the technology due to the exclusion of granulation and drying, as well as in an extremely rich set of macro - and micronutrients, protein sources and amino acids contained in the resulting product used as feed in livestock. 7 C.p. f-crystals, 1 table.

The invention relates to the microbiological industry, and can be used in plants for the production of amino acids.

Known method of stabilizing amino acids, including mixing 11,7-to 33.9 wt. % liquid source of amino acids and 66,1 to 88.3 wt.% the dry filler. These components are mixed in an apparatus for granulating and molding the pellets are dried to a moisture content of 10%. As a liquid source of amino acids used concentrates lysine and tryptophan or lirichnyh combinations (RF Patent N 2031950, class. C 12 P 13/04 was investigated, 1993). As a result of dehydration source of amino acids occurs stabilization the latest and shelf life of the dried product is increased by 3-5 times. However, the method consisting of mixing operations with granulation and drying, is quite complex and very energy intensive. For its implementation requires expensive equipment. In addition, when the drying identified other significant disadvantages of the method: up to 10% of the amino acids is inactivated under the influence of heat and up to 6% of the products carried over with the gas emissions.

The purpose of the invention is to reduce power consumption and simplify the known method, eliminate waste, improve quality and reduce the cost of the products obtained.

The objectives of the invention are to provide products suitable for enrichment plant feed as essential amino acids and protein, macro - and microelements and mineral absorbents, as well as to optimize the balance of essential amino acids in the resulting products and increase its energy value.

This objective is achieved in that in the method of stabilizing amino acids, comprising mixing a liquid source amino acid amino acids - 4,1 - 11,5

The dry filler - Rest.

Additional advantages, allowing us to obtain competitive products, gives way to the use of dry filler protein supplements, mineral nutrition, adsorbents and lipids, as well as the selection of complementary sources of essential amino acids in the variants of the mixture. When there is a corresponding demand add vitamin, antibiotics, antioxidants, etc., including in the form of premixes.

Reducing energy consumption and simplification of this method stems from the fact that the mixing of 4.1-11.5% of the liquid source of amino acids and dry filler itself allows to obtain a stable product with a moisture content of not more than 10% and the need for special surgery drying off. At the same time eliminates the losses associated with thermal inactivation of amino acids and ash product gas emissions. Due to the elimination of inactivation in the product contains more of the amino acids and the quality becomes higher. The cost of the product decreases because when using the proposed method eliminates the major part of energy consumption, eliminates product loss and there is no heart and soul is th products suitable for enrichment plant feed essential amino acids, protein, minerals, vitamins and antibiotics produced by mixing the respective kinds of liquid source of amino acids and filler in purposeful combinations and ratios.

In accordance with the invention with a dry filler can be mixed liquid source of any amino acid, preferably an indispensable, such as lysine, tryptophan, threonine, and so forth, and combinations thereof. This source is a solution or suspension obtained in the form of targeted, intermediate and recyclable products in the synthesis of amino acids, processing plant, animal and microbial material. First of all it is advisable to use liquid concentrates amino acid that helps to stabilize the target product in larger quantities. With the same purpose it is possible to reduce the normal humidity of the dry filler by pre-drying.

As variants of dry filler, preferably finely dispersed, can be such protein feed supplements, as oil cakes oil crops, the biomass of the microorganisms in the form of yeast, bacteria, algae and active the FL of its processing, Upon receipt of mixtures intended for ruminants, use sources of non-protein nitrogen, such as urea and ammonium salts. Mineral fillers, the most valuable are those which contain necessary for the body of macro - and micronutrients, as well as adsorbents, capable of increasing the productivity of animals and birds, especially zeolites, bentonites, palygorskite, other silicates and aluminosilicates. To increase the energy value of the mixture of lipids: fats, oils, phosphatide concentrates and their combinations.

Mixing complementary components in the implementation of the proposed method allows to optimize the content of essential amino acids and mineral elements in the resulting compositions. So, in combinations, on the one hand, sunflower meal and peas and liquid sources of lysine and tryptophan balance last and sulfur-containing amino acids is optimized, there are sources of calcium, phosphorus, sodium, etc. in the mixture improves its mineral composition. Adding lipids to compensate for the decrease in the energy value of the product in the event of a significant amount of minerals. If necessary, the mixture is injected and drugi amount of filler pick up so, in order to obtain the desired product with a moisture content less than 14%. Guaranteed stabilization of amino acids during the year reached when the moisture content of the mixture does not exceed 10%.

For carrying out the invention any suitable mixer to ensure homogeneity of the product and uniform moisture distribution throughout the mass of the latter.

Inventive step described technical solution is characterized by the fact that stabilization of amino acids is not trivial without the traditional thermal dehydration, using obvious for specialists of complex knowledge from the fields of science and technology (industrial Microbiology, chemistry of amino acids, minerals, forage, and other) and the achievement of long-existing and urgent need (energy savings, elimination of losses and increase of competitiveness of production).

Example. Liquid source of amino acids and the dry filler types and ratios listed in the table are loaded into the mixer and stirred until a homogeneous mixture with a uniform distribution of moisture. Below each option products in the same table shows the key characteristics of its composition.

1. The method of stabilization of amino acids, comprising mixing a liquid source of amino acids with a dry filler, characterized in that the specified components are mixed in the following ratio, wt.%:

Liquid source of amino acids - 4,1 - 11,5

Filler - Rest

2. The method according to p. 1, characterized in that the mixed liquid source of amino acids with a dry protein fortifier and/or dry mineral filler.

3. The method according to PP.1 and 2, characterized in that the mixed liquid source of lysine with a dry protein fortifier with predominant relative to the lysine content of sulfur-containing amino acids and/or dry mineral filler.

4. The method according to PP.1 to 3, characterized in that the mixed liquid source of lysine with sunflower meal and/or dry mineral filler.

6. The method according to PP.1 to 5, characterized in that the mixed liquid source of amino acids with a dry protein fortifier and/or mineral filler and lipids.

7. The method according to PP.1 - 6, characterized in that the mixed liquid source of amino acids with a dry protein fortifier and/or mineral filler and lipids of animal and/or vegetable origin.

8. The method according to PP.1 to 7, characterized in that the mixed liquid source of amino acids with a dry protein fortifier and/or dry mineral filler and premix.

 

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