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Method of taking full use of egg white of salted duck eggs

A technology of salted duck eggs and egg whites, applied in the field of protein enzymatic hydrolysis, to achieve the effect of delicious taste, easy absorption by human body, and improved utilization rate

Inactive Publication Date: 2010-07-28
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But none of these methods can make full use of the protein resource with high nutritional value in salted egg white

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 100L of salted duck egg white, add 100L of water to dilute and mix, keep warm at 45℃, adjust the pH of the solution to 2.5, add acid protease, enzyme dosage is 3000U / g raw protein, start enzymatic hydrolysis and keep stirring, reaction During the process, 1.0 mol / L HCL was used to keep the pH of the solution unchanged, and after stirring for 5 hours, the pH of the solution was adjusted to 4.5 to terminate the reaction, and the temperature was raised to 85°C for 30 minutes, and the clear solution was obtained after filtration. The clarified liquid is desalinated by nanofiltration with a polyamide nanofiltration membrane with a molecular weight cut-off of 270. During the desalination process, deionized water is continuously added to maintain the solution volume. Stop desalting when the conductivity of the solution drops to 10% of the original. The desalted solution is concentrated in vacuum and spray-dried to obtain albumin peptide powder. The filtrate obtained by de...

Embodiment 2

[0026] Take 100L of salted duck egg white, add 150L of water to dilute and mix, keep warm at 50℃, adjust the pH of the solution to 7.0, add flavor protease, enzyme dosage is 2000U / g raw protein, start enzymatic hydrolysis and keep stirring, reaction During the process, use 0.5mol / L HCL to keep the pH value of the solution unchanged, stir the enzyme digestion for 3 hours, adjust the pH value of the solution to 3.0, add acid protease, the enzyme dosage is 2000U / g raw protein, keep stirring, react During the process, 1.5 mol / L HCL was used to keep the pH of the solution unchanged. After stirring for 3 hours, the pH of the solution was adjusted to 4.8 to terminate the reaction, and the temperature was raised to 85°C for 30 minutes, and then filtered to obtain a clear solution. The clarified liquid is desalinated by nanofiltration with a polyamide nanofiltration membrane with a molecular weight cut-off of 90, and deionized water is continuously added during the desalination process t...

Embodiment 3

[0028] Take 100L of salted duck egg white, add 200L of water to dilute and mix, keep it in a 55℃ heat preservation pot, adjust the pH of the solution to 7.0, add flavor protease, enzyme dosage is 5000U / g raw protein, start enzymatic hydrolysis Stir constantly. Use 0.5mol / L HCL to keep the pH of the solution constant during the reaction. After stirring for 4 hours, adjust the pH of the solution to 5.0 to terminate the reaction. Heat to 85°C and keep stirring for 30 minutes, then filter after cooling. Obtain a clear liquid. The clarified liquid was desalinated by nanofiltration with a cellulose acetate nanofiltration membrane with a molecular weight cut-off of 200, and deionized water was continuously added during the desalination process to maintain the volume of the solution. Stop desalting when the conductivity of the solution drops to 5% of its original value. The desalted solution is vacuum concentrated and spray dried to obtain albumin peptide powder. The filtrate obtaine...

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PUM

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Abstract

The process of utilizing albumen of salted duck egg comprehensively includes the following steps: 1. diluting albumen of salted duck egg with water, adding protease to enzymolyze, and centrifuging to obtain clear liquid and precipitate; 2. nanometer filtering the clear liquid and replenishing deionized water to desalt and to obtain albumen peptide liquid and filtrate, and concentrating and spray drying albumen peptide liquid to obtain albumen peptide powder; 3. vacuum concentrating the filtrate at 50-60 deg.c to obtain concentrated seasoning liquid; and 4. mixing the precipitate with flour, corn powder, milk powder and salad oil, sterilizing the mixture, cooling and pelletizing to produce pet feed. The process has high utilization rate of albumen of salted duck egg.

Description

Technical field [0001] The invention relates to the technical fields of protein enzymolysis, membrane separation and the like, in particular to a method for fully utilizing salted duck eggs and egg whites. Background technique [0002] Protein is the basic substance that constitutes the human body. The traditional view is that the body absorbs protein mainly in the form of amino acids. However, recent studies have shown that protein is mainly absorbed in the form of small peptides after being hydrolyzed by digestive tract enzymes. Small peptides are easier and faster to be absorbed by the body than completely free amino acids. [0003] Albumin is a protein with the largest amount in human blood and the most important physiological function. It maintains the osmotic pressure of human plasma and maintains the material balance between cells and tissues. At the same time, it is almost synthesized by the body. The material basis of protein, in addition, it is also a delivery vehicle f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/08A23J3/34A23J3/04A23K1/18A23K1/10A23K1/00A23K10/20A23K20/147
Inventor 冯凤琴李恒星杜永盛
Owner ZHEJIANG UNIV
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