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 lack of systemicity and low antioxidant property of egg white enzymolysis products, achieve broad market prospects, and adjust and improve physiological functions. , the effect of increasing added value

Active Publication Date: 2013-10-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
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  • 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 enzymatic hydrolyzate

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

[0037] 2. Ultrafiltration

[0038] Use a 3kDa ultrafiltration membrane to separate the egg white enzymatic hydrolyzate, and at 0.3MPa, separate the egg white enzymatic hydrolyzate into >3kDa retentate HEW-1 and <3kDa permeate HEW-2, measure the antioxidant prop...

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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 in particular relates to an egg white antioxidant peptide and a preparation method thereof. Background technique [0002] China is the largest producer and consumer of eggs in the world. In 2005, the annual consumption of fresh eggs by urban households in the country was 11.14 kg / person, far exceeding the world average. Eggs are not only nutritious, but also contain a lot of physiologically active substances such as antibacterial, antiviral, anticancer, and immune regulation. For example, 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 conti...

Claims

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Application Information

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Patent Type & Authority Patents(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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