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Method for preparation of egg white oligopeptide having high F value

A technology of egg white and product, applied in the direction of fermentation, etc., can solve the problem of not really preparing egg white high F value oligopeptide products, and achieve the effects of short cycle, convenient operation and high yield

Active Publication Date: 2010-09-15
JILIN JINYI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, in fact, the method for preparing high F value oligopeptides from egg white as raw material described in the text does not really prepare egg white high F value oligopeptide products that meet the requirements (F≥20)

Method used

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  • Method for preparation of egg white oligopeptide having high F value
  • Method for preparation of egg white oligopeptide having high F value
  • Method for preparation of egg white oligopeptide having high F value

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Experimental program
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Effect test

specific Embodiment approach 1

[0011] Embodiment 1: The steps of the method for preparing egg white oligopeptides with high F value in this embodiment are as follows:

[0012] a. Raw material pretreatment: wash the eggs, then beat the eggs to separate the egg whites, then add water to the egg whites so that the mass percentage concentration of protein in the egg whites is 3% to 11%, and then pour the diluted egg white liquid into the reaction kettle, at 80 to 100 Heating at ℃ for 5-30 minutes to obtain denatured egg white;

[0013] b. Protein hydrolysis: the first step of hydrolysis: Stir the denatured egg white obtained in step a, lower the temperature to 40°C to 70°C, adjust the pH of the denatured egg white to 7.0 to 9.0, and then add 2% to 8% of denatured egg white Protease A with the highest protein quality, hydrolyze at a pH of 7.0 to 9.0 with constant stirring for 1 to 6 hours; after hydrolysis, adjust the pH to 4.0 to 6.0, then heat to 80 to 100°C, and react for 5 to 30 minutes Inactivate the activ...

specific Embodiment approach 2

[0018] Specific embodiment two: In this embodiment, in step a, the mass percent concentration of protein in the egg white is 5%. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0019] Specific embodiment three: In this embodiment, in step a, the mass percent concentration of protein in the egg white is 8%. Others are the same as in the first embodiment.

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Abstract

The invention discloses a making method of high-F value egg oligopeptide, which comprises the following steps: a. predisposing raw material; b. hydrolyzing protein for two steps; c. adsorbing through active carbon; d. desalting; obtaining the product with molecular weight at 300-1000 and F value more than 20.

Description

technical field [0001] The invention relates to a processing technology of health food. Background technique [0002] Amino acid preparations with high F value are widely used because of their hepatoprotective function. The most common preparation method of amino acid preparation with high F value in clinical medicine is as follows: (1) use pure crystallized amino acid to prepare in a certain proportion; (2) hydrolyze food protein into amino acid mixture by acid or alkali, then neutralize, Filtration, decolorization, purification, concentration, blending and other processes are used to make amino acid preparations with high F value. The amino acid preparation with high F value prepared by the method in (1) is only suitable for intravenous injection and cannot be taken orally, because the high osmotic pressure is not conducive to gastrointestinal absorption. The method in (2), i.e. protease hydrolysis, is a general technique for preparing high F value oligopeptide mixtures ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/02
Inventor 迟玉杰赵英孙波王喜波
Owner JILIN JINYI FOOD CO LTD
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