Method for extracting ovalbumin peptide

A technology of ovalbumin and extraction method, which is applied in the direction of peptide preparation method, chemical equipment and method, peptide, etc., can solve the problems of not using membrane separation technology, reducing the economic benefit of the enterprise, destroying protein components, etc., and increasing the stomach Intestinal function burden, no toxic side effects, short production cycle

Inactive Publication Date: 2011-02-16
湖北远成药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the extraction of ovalbumin peptides from egg whites is an emerging industry at home and abroad, and most of them are completed through the following steps: egg white → alkali degreasing → enzymatic hydrolysis → filtration → decolorization → desalination → concentration → spray drying, using A large amount of alkali degreasing not only brings serious environmental pollution, but also destroys the protein components; and in the prior art, membrane separation technology is not used, but ion exchange desalination and evaporation concentration are used, the process is cumbersome, and the energy consumption is high. Reduce the economic benefits of the enterprise

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  • Method for extracting ovalbumin peptide
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  • Method for extracting ovalbumin peptide

Examples

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Embodiment 1

[0024] A method for extracting ovalbumin peptides, the steps of which are as follows:

[0025] Weigh 1kg of egg protein, mash it, add 5kg of pure water, stir evenly, raise the temperature to 52°C, adjust the pH to 7.5 with food-grade flake sodium hydroxide, add 10g of Bacillus subtilis alkaline protease, stir at 52°C for enzymatic hydrolysis 4h, use food-grade sodium hydroxide flakes to keep the pH value stable during the enzymolysis process; then add 5g flavored protease, add food-grade flake sodium hydroxide to adjust the pH value to 8.0, stir at 52°C for 5 hours, enzymolysis During the process, use food-grade flake sodium hydroxide to keep the pH value stable; then raise the temperature to 92°C and keep it warm for 11 minutes to inactivate the enzyme; filter the enzymatic solution to obtain a supernatant; add 22g of powdered activated carbon to the supernatant, and stir at 45°C Adsorption 1h decolorizes, and filters out gac; Filtrate is filtered with the filter machine of 1...

Embodiment 2

[0029] A method for extracting ovalbumin peptides, the steps of which are as follows:

[0030] Weigh 2kg of egg protein, mash it, add 10kg of pure water, stir evenly, raise the temperature to 57°C, adjust the pH to 8 with food-grade flake sodium hydroxide, add 20g of Bacillus subtilis alkaline protease, stir at 57°C for enzymolysis 5h, during the enzymolysis process, use food-grade flake sodium hydroxide to keep the pH value stable; then add 10g of flavored protease, add food-grade flake sodium hydroxide to adjust the pH value to 8.2, stir at 57°C for 6h, enzymolysis process Use food-grade flake sodium hydroxide to keep the pH value stable; then raise the temperature to 93°C and keep it warm for 11 minutes to inactivate the enzyme; filter the enzymatic solution to obtain a supernatant; add 40g of powdered activated carbon to the supernatant, stir and adsorb at 44°C Decolorize for 1.2 hours, filter out activated carbon; filter the filtrate with a filter with a membrane pore siz...

Embodiment 3

[0035] A method for extracting ovalbumin peptides, the steps of which are as follows:

[0036] Weigh 10kg of egg whites, mash them, add 50kg of pure water, stir evenly, raise the temperature to 54°C, adjust the pH to 8.2 with food-grade flake sodium hydroxide, add 100g of Bacillus subtilis alkaline protease, stir at 54°C for enzymolysis 5.5h, during the enzymolysis process, use food-grade flake sodium hydroxide to keep the pH value stable; then add 50g of flavored protease, add food-grade flake sodium hydroxide to adjust the pH value to 8.3, stir at 54°C for 6.5h, enzymatic hydrolysis During the hydrolysis process, food-grade flake sodium hydroxide was used to keep the pH value stable; then the temperature was raised to 94°C and kept for 10 minutes to inactivate the enzyme; the enzymolysis solution was filtered to obtain a supernatant; Stir and adsorb for 1.5 hours to decolorize, filter out activated carbon; filter the filtrate with a filter with a membrane pore size of 1 nm, ...

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Abstract

The invention discloses a method for extracting an ovalbumin peptide. In the method, the ovalbumin peptide is obtained by adopting the egg white of boiled eggs as a main raw material through the steps of mashing, distributing water, enzymolyzing, debitterizing, inactivating enzyme, decoloring, separating membrane, and drying the obtained filtrate. The method has short production cycle and low cost, generates no toxic and harmful substances, and can be widely applied to the fields of foods, medicines, health care products, and the like, and the obtained product has high safety.

Description

technical field [0001] The method of the present invention relates to the technical field of deep processing of egg protein (i.e. boiled egg white), in particular to a method for extracting ovalbumin peptide, which uses egg protein as raw material, uses biological enzymes to enzymatically hydrolyze egg protein and utilizes biological enzymes Modification technology is a method for modifying protein peptides to extract high-quality ovalbumin peptides. Background technique [0002] Protease is added to egg white, and short peptide molecules with small molecular weight but high activity can be produced after enzymolysis, and the peptide bonds of short peptides are modified with exoprotease to remove the bitter genes at both ends of the peptide bonds and improve the flavor of the product. [0003] At present, the extraction of ovalbumin peptides from egg whites is an emerging industry at home and abroad, and most of them are completed through the following steps: egg white → alk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/34C07K1/14C12P21/06
Inventor 张小东叶传发胡承四叶思
Owner 湖北远成药业有限公司
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