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Preparation method of egg white peptide

An egg white and protease technology, applied in the field of protein polypeptide preparation, can solve the problems of difficult control of the reaction process, large product differences, and large amount of enzyme, and achieve the effects of stable quality performance, low cost, and small amount of enzyme.

Active Publication Date: 2013-01-02
浙江艾格生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention provides a preparation method of egg white polypeptide, which solves the problems of large amount of enzyme used in the traditional method, high cost, difficult control of the reaction process, and large differences between batches of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Get 100 kilograms of fresh eggs, shell them, and separate egg whites and egg yolks to obtain 65 kilograms of egg whites;

[0026] (2) The egg white liquid is homogenized by a high-pressure homogenizer, and the homogenization pressure is controlled at 10 ± 2MPa;

[0027] (3) Add pure water with an original volume ratio of 20% to the homogenized egg white liquid, and adjust the pH to 7.5-8.5;

[0028] (4) Heat the egg white liquid to 45±1°C through a plate heat exchanger;

[0029] (5) Through the rotor pump, the pretreated egg white liquid is circulated into the enzyme membrane reactor (Shanghai Ruipai Machinery Co., Ltd. model ZGB-2.5) at a flow rate of 5L / min, and the enzymolysis temperature is controlled by a plate heat exchanger. 40-50°C, check the pH value online, use the pH value adjustment to control the pH value of the reaction process between 7.5-8.5, and cycle the enzymatic hydrolysis for 1 hour;

[0030] (6) The enzymatic solution is continuously sent to ...

Embodiment 2

[0035] (1) Get 100 kilograms of fresh eggs, shell them, and separate egg whites and egg yolks to obtain 65 kilograms of egg whites;

[0036] (2) The egg white liquid is homogenized by a high-pressure homogenizer, and the homogenization pressure is controlled at 10 ± 2MPa;

[0037] (3) Add pure water with an original volume ratio of 20% to the homogenized egg white liquid, and adjust the pH to 6.5-7.5;

[0038] (4) Heat the egg white liquid to 45±1°C through a plate heat exchanger;

[0039] (5) Dissolve 60 grams of dispase with an activity of 20000u / mg in 800 milliliters of water, and slowly add egg white;

[0040] (6) Input the egg white liquid to which the protease has been added into the fermenter, stir with a mixer at a speed of 50 r / min, and react at a temperature of 40-50° C. for 5 hours.

[0041] (7) The enzymatic solution is continuously sent to the ceramic membrane for filtration. The ceramic membrane is selected with a molecular weight of 3000 Daltons and the filtra...

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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. ...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 徐克成
Owner 浙江艾格生物科技股份有限公司
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