Preparation method of egg white peptide

Abstract

The invention discloses a preparation method of egg white peptide. The method comprises steps of: (1) taking egg white, homogenizing and diluting to prepare an enzymolysis stock solution; (2) sending the enzymolysis stock solution circularly into a reactor fixed with protease for an enzymolysis reaction for 0.5-1 h; continuously feeding an enzymolysis solution into a ceramic membrane filter for filtering; and returning a concentrated solution to the reactor for continuous enzymolysis; and (3) collecting a filtrate, and conducting spray drying to obtain an egg white peptide powder. The method provided by the invention can be conducted continuously, and has advantages of easily controllable reaction conditions, stable quality and performance of a final product, simple equipment, small amount of enzyme, low cost and easy popularization.

Description

technical field

[0001] The invention relates to a method for preparing protein polypeptides, in particular to a method for preparing egg white polypeptides. Background technique

[0002] Egg white protein is the most ideal high-quality protein in food. It contains amino acids necessary for the human body. The ratio of amino acids is well balanced, and the utilization rate of the body is as high as 99.6%. However, its application in food processing is limited due to its easy solidification and high viscosity when heated; in addition, egg white contains ovomucoid, egg inhibitor, ficin inhibitor, avidin, etc., which affect digestion and absorption and cause allergies. Protein, direct consumption of egg white protein will affect its protein utilization, and even allergic reactions will occur.

[0003] Egg white protein is moderately hydrolyzed by protease to generate a mixture of peptides. By controlling the degree of hydrolysis, the absorption rate of protein can be improved. ...