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Method for hydrolyzing egg white protein by using protease

A protease hydrolysis and egg white protein technology, applied in the direction of fermentation, can solve problems such as amino acid destruction, and achieve the effect of overcoming acid hydrolysis and being beneficial to food safety.

Inactive Publication Date: 2013-05-22
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although acid hydrolysis is rapid and thorough, it will produce huminous matter, and amino acids such as tryptophan and serine will be destroyed

Method used

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  • Method for hydrolyzing egg white protein by using protease
  • Method for hydrolyzing egg white protein by using protease
  • Method for hydrolyzing egg white protein by using protease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: The egg white raw material was used as a substrate for enzymatic hydrolysis, and compound protease (Protamex) was added for hydrolysis to obtain a protein hydrolyzate of egg white.

[0020] Adjust the egg white concentration to 1:5 (egg white volume:distilled water volume), adjust the pH to 7.0 with HCl, preheat the water bath to 55°C, add 7% enzyme (the ratio of the weight of the diluted egg white, the same below), in a constant temperature water bath The enzymolysis reaction was carried out in a shaker (120r / min). During the enzymolysis reaction, a pH meter was used to monitor the pH of the egg white liquid, and the pH was adjusted by adding NaOH solution dropwise to keep the pH at 7.0. After 6 hours of reaction, the egg white protein was collected For the hydrolyzate, put it in a boiling water bath to inactivate the enzyme for 20 minutes to terminate the enzymolysis reaction.

[0021] The total nitrogen content of the hydrolyzate was measured by the Kjelda...

example 2

[0037] Example 2: The egg white raw material was used as the substrate for enzymatic hydrolysis, and neutral protease (Neutrase) was added for hydrolysis to obtain egg white protein hydrolyzate.

[0038]Adjust the egg white concentration to 1:5 (egg white volume: distilled water, the same below), adjust the pH to 6.0 with HCl, preheat the water bath to 55°C, add 5% enzyme (accounting for the weight of the diluted egg white), at constant temperature Carry out the enzymolysis reaction in a water bath shaker (120r / min). During the enzymolysis reaction, use a pH meter to monitor the pH of the egg white solution, and adjust the pH by adding NaOH solution dropwise to keep the pH at 6.0. After 6 hours of reaction, collect the egg white Put the protein hydrolyzate in a boiling water bath to inactivate the enzyme for 20 minutes to terminate the enzymolysis reaction.

[0039] The total nitrogen content of the hydrolyzate was measured by the Kjeldahl method, and the free amino acid conte...

example 3

[0055] Example 3: Using the egg white raw material as the substrate for enzymatic hydrolysis, add alkaline protease (Alcalase) for hydrolysis to obtain egg white protein hydrolyzate.

[0056] Adjust the egg white concentration to 1:3 or 1:4 (egg white volume: distilled water, the same below), adjust the pH to 7.5 with NaOH, preheat the water bath to 55°C, add enzyme 6% (accounting for the weight of the diluted egg white, ), carry out the enzymolysis reaction in a constant temperature water bath shaker (120r / min), monitor the pH of the egg white liquid with a pH meter during the enzymolysis reaction, and adjust the pH by dropping NaOH solution to keep the pH at 7.5, and react for 6 hours Finally, collect the egg white protein hydrolyzate, put it in a boiling water bath to inactivate the enzyme for 20 minutes, and terminate the enzymolysis reaction.

[0057] The total nitrogen content of the hydrolyzate was measured by the Kjeldahl method, and the free amino acid content of the ...

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Abstract

The invention belongs to the field of food machining, and relates to a method for hydrolyzing egg white protein by using protease. The method comprises the following steps of: firstly, washing fresh eggs, subsequently separating the egg white, mixing the egg white and sterilized distilled water at a volume ratio of 1:3, heating at 95 DEG C and conducting denaturation for 20 minute so as to obtain a raw material for enzyme hydrolysis; and subsequently using the raw material as the substrate to perform protease hydrolysis. According to the method, the egg white residual rate and the hydrolysis degree are taken as the indexes to optimize parameters such as the temperature, the time, the pH value, the enzyme use quantity and the egg white concentration, so as to determine an optimal hydrolysis process, overcome the defects of acid hydrolysis and be beneficial to food safety.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for hydrolyzing egg white protein with protease. Background technique [0002] Protease is a general term for a class of enzymes that hydrolyze peptide bonds in proteins. According to the way of hydrolyzing polypeptides, proteases can be divided into two categories: endopeptidases and exopeptidases. Endopeptidase cuts the peptide bond from inside the protein molecule, and exopeptidase hydrolyzes the peptide bond one by one from the free amino or carboxyl terminal of the protein molecule to release amino acids. The former is aminopeptidase and the latter is carboxypeptidase. According to its active center and optimum pH value, proteases can be divided into serine proteases, sulfhydryl proteases, metalloproteases and aspartic acid proteases. According to the optimum pH value of its reaction, it is divided into acid protease, neutral protease and alkaline protease. Proteases u...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 霍永久赵国琦袁宇林淼徐嗣昌金晓君邓波波
Owner YANGZHOU UNIV
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