Extraction of lysozyme in egg white and comprehensive utilization of egg white protein

Abstract

The invention relates to a novel method for extracting lysozyme in poultry eggs (chicken eggs, duck eggs or goose eggs), comprising the following steps of enzyme extraction and separation by an acid-salt (hydrochloric acid or lactic acid and potassium chloride) temperature control combination method, cooling, centrifugation, pH value regulation, enzyme concentration and purification by a hollow fiber ultrafiltration membrane method, spray drying and the like. The process is simple and practical, has convenient operation, is suitable for industrial production, and ensures the quality of products as well as reduces the production cost. The residual egg white protein after extraction can be prepared into protein flakes through vacuum drying or prepared into egg white active peptide crude products by a bacterial neutral proteinase hydrolization method.

Description

technical field [0001] The present invention relates to a method for extracting lysozyme, more specifically, a method for extracting lysozyme from egg white, and the comprehensive utilization of remaining egg white protein after lysozyme extraction, such as drying to make protein tablets or using enzyme Degradation method to produce active peptide. Background technique [0002] Lysozyme (lysozyme), also known as muramidase, is a simple protein composed of 129 amino acids. Its chemical properties are very stable. When the pH value changes sharply in the range of 1.2 to 11.3, its structure is almost unchanged; The heat stability is also very strong, pH 4 ~ 7, 100 ℃ treatment for 1 minute still maintains the original enzyme activity. The research and application of lysozyme is still in its infancy in our country. Its main function is to decompose the bacterial cell wall, make the bacteria swell and rupture, and have a bacteriolytic effect on most Gram-positive and negative bac...

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Problems solved by technology

[0004] In the currently published documents, such as the patent document with the publication number CN1475567A, it is generally adopted to adsorb the egg white with a resin, then elute it with a salt solution, and then carry out dialysis, salting out, and drying to prepare lysozyme. Higher yield of lysozyme, but at the same time most of the protein in the egg white is destroyed, making it impossible to carry out subsequent processing and application of egg white protein, and most of the drying methods of lysozyme are vacuum drying or freeze-drying, not only the drying time is long, but also the dried product The activity of lysozyme is greatly affected, generally around 6000 units / mg, and the lysozyme product obtained after drying is inhomogeneous powder, which is not conducive to making preparations

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