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Albumen antioxidant peptide and preparation method thereof

The technology of egg white antioxidant peptide and egg white liquid is applied in the field of egg white antioxidant peptide and its preparation, which can solve the problems of low antioxidant property and lack of systemicity of the enzymatic hydrolysis product of egg white, achieve adjustment and improvement of physiological functions, and have broad market prospects. , the effect of reducing antigenicity

Active Publication Date: 2012-07-18
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are relatively few studies on the antioxidant properties of egg white enzymatic hydrolysates, and they are even less systematic.

Method used

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  • Albumen antioxidant peptide and preparation method thereof
  • Albumen antioxidant peptide and preparation method thereof
  • Albumen antioxidant peptide and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0035] 1. Preparation of egg white enzyme hydrolysate

[0036] The egg white powder and alkaline protease were separately dissolved in phosphate buffer (0.05mol / L, pH8.0) for use, and the initial concentration was both 100mg / mL. The egg white solution was denatured at 85°C for 30 minutes and cooled to 50°C. The protein content of the egg white solution and the enzyme activity of alkaline protease were measured respectively, and then the enzyme solution was added at the ratio of 10000U / g protein, and the above-mentioned phosphate buffer (0.05mol / L, pH8.0) control the final concentration of egg white liquid to 10mg / mL, react for 5h at 50℃, inactivate enzyme in boiling water for 10min, centrifuge at 4000r / min for 15min, take the supernatant, which is the egg white hydrolysate, use HEW (Hydrolysates from Egg White) said.

[0037] 2. Ultrafiltration

[0038] Separate the egg white enzymatic hydrolysate with a 3kDa ultrafiltration membrane, separate the egg white enzymatic hydrolysate i...

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Abstract

The invention discloses a preparation method of albumen antioxidant peptide. Egg albumen powder is used as main raw material, and the raw material is separated and purified through processes of thermal denaturation, enzymolysis,ultrafiltration, ion exchange, gel filtration, vacuum concentration and drying and the like to obtain the albumen antioxidant peptide with high activity. According to the invention, the albumen is subjected to enzymolysis with alkali protease, and albumen enzymolysis peptide with low molecular weight and high antioxidant activity is obtained through separation. In addition to reduction of antigenicity of albumen, improvement of functional characteristics and easiness for absorption, the product can also inhibit and eliminate free radicals as well as adjust and improve physiological functions, and can be applied to the research and development of medicines for preventing and treating chronic diseases. A new way for improving the additional value of the albumen, further processing eggs and application of eggs is developed, and the preparation method has wide market prospect.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and specifically relates to an egg white antioxidant peptide and a preparation method thereof. Background technique [0002] China is the world's largest egg producer and consumer. In 2005, the annual consumption of fresh eggs by urban households was 11.14 kg / person, which greatly exceeded the world average. Eggs are not only rich in nutrition, but also contain a lot of physiologically active substances such as antibacterial, antiviral, anticancer, and immune regulation. Such as lysozyme, avidin, ovotransferrin, specific immunoglobulin (IgY) and lecithin have attracted much attention and play a very important role in human health. Some have been industrialized and have broad application prospects in medicine, nutrition and health care, and functional foods. [0003] With the substantial increase in the production of poultry eggs, the depth and technical content of egg processing have continued to increase...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/18C07K1/16C07K4/12
Inventor 钱方孙洋王瑞雪牟光庆吴巧丽姜淑娟
Owner DALIAN POLYTECHNIC UNIVERSITY
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