Method for preparing egg white lysozyme and active protein by adopting coseparation

A technology of egg white lysozyme and active protein, which is applied in the fields of biology, medicine and food industry, can solve the problems that are not conducive to co-separation and preparation of egg white active protein, the degree of deep processing is backward, and the large-scale application is limited, so as to achieve easy large-scale industrialization Production, short production cycle, and the effect of protecting biological activity

Active Publication Date: 2013-06-19
江阴智产汇知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some of these methods are simple to operate and low in cost, they have long production cycle, low yield and low purity; some have high cost and difficult operation, which limits their large-scale industrial application
At the same time, the above methods are not conducive to co-separation and preparation of other active proteins such as ovalbumin and ovotransferrin in egg whites.
[0005] my country has now become the world's largest fresh egg producer, but fresh eggs are basically eaten as primary food, and the degree of deep processing is significantly behind developed countries, which have a fresh egg processing rate of more than 40%.

Method used

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  • Method for preparing egg white lysozyme and active protein by adopting coseparation
  • Method for preparing egg white lysozyme and active protein by adopting coseparation
  • Method for preparing egg white lysozyme and active protein by adopting coseparation

Examples

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Effect test

Embodiment 1

[0026] Add 100ml of fresh egg white, add 200ml of fresh deionized water, adjust the pH to about 5.5 with 1M hydrochloric acid, stir for 1 hour, and centrifuge at 8000rpm for 30min to remove the precipitate. The supernatant obtained by centrifugation was added with polyethylene glycol 200 until the mass concentration of polyethylene glycol was 10%, stirred evenly, left at room temperature for 1 hour, and centrifuged at 8000rpm for 30min to remove the precipitate. Add saturated ammonium sulfate solution to the supernatant obtained by centrifugation until the mass concentration of ammonium sulfate is 15%, stir evenly, place at room temperature for 1 hour, centrifuge at 6000rpm for 30min, and absorb the supernatant and the subnatant respectively. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 3000-5000Da at room temperature, and the ultrafiltrate was subjected to vacuum freeze-drying, and the obtained white powder was lysozyme ...

Embodiment 2

[0028] Add 100ml of fresh egg white, add 200ml of fresh deionized water, adjust the pH to about 5.5 with 1M hydrochloric acid, stir for 1 hour, and centrifuge at 8000rpm for 30min to remove the precipitate. The supernatant obtained by centrifugation was added with polyethylene glycol 200 until the mass concentration of polyethylene glycol was 30%, stirred evenly, left at room temperature for 1 hour, and centrifuged at 8000rpm for 30min to remove the precipitate. Add saturated ammonium sulfate solution to the supernatant obtained by centrifugation until the mass concentration of ammonium sulfate is 15%, stir evenly, place at room temperature for 1 hour, centrifuge at 6000rpm for 30min, and absorb the supernatant and the subnatant respectively. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 3000-5000Da at room temperature, and the ultrafiltrate was subjected to vacuum freeze-drying, and the obtained white powder was lysozyme ...

Embodiment 3

[0030] Add 100ml of fresh egg white, add 200ml of fresh deionized water, adjust the pH to about 5.5 with 1M hydrochloric acid, stir for 1 hour, and centrifuge at 8000rpm for 30min to remove the precipitate. The supernatant obtained by centrifugation was added with polyethylene glycol 20000 until the mass concentration of polyethylene glycol was 10%, stirred evenly, left at room temperature for 1 hour, and centrifuged at 8000rpm for 30min to remove the precipitate. Add saturated ammonium sulfate solution to the supernatant obtained by centrifugation until the mass concentration of ammonium sulfate is 15%, stir evenly, place at room temperature for 1 hour, centrifuge at 6000rpm for 30min, and absorb the supernatant and the subnatant respectively. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 3000-5000Da at room temperature, and the ultrafiltrate was subjected to vacuum freeze-drying, and the obtained white powder was lysozym...

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Abstract

The invention discloses a method for preparing egg white lysozyme and active protein by adopting coseparation. The method disclosed by the invention comprises the following steps of: collecting egg white at room temperature, regulating pH to be about 5.5, stirring to be uniform and then centrifuging; adding poly vinyl alcohol with the molecular weight of 200-20000 into supernate obtained by centrifuging, stirring to be uniform and then centrifuging; adding a saturated ammonium sulphate solution into the supernate obtained by centrifuging, mixing to be uniform and then centrifuging; respectively collecting supernate and subnatant which are obtained by centrifuging; carrying out ultrafiltration or dialysis treatment on the supernate to obtain high-purity egg white lysozyme; and carrying out ultrafiltration or dialysis treatment on the subnatant to obtain other high-purity active proteins which are ovalbumin and ovotransferrin mainly. The method disclosed by the invention is simple and practicable, cost is low, conditions are mild, and good quality of lysozyme can be maintained, so that the method disclosed by the invention is applicable to large-scale industrialization production; and other active proteins can also be obtained, so that production benefit is further increased.

Description

[0001] technical field [0002] The invention relates to the technical fields of biology, medicine and food industry, and more specifically relates to a method for co-separating and preparing lysozyme and other active proteins from egg white. Background technique [0003] Egg white contains lysozyme, ovalbumin, ovotransferrin, ovomucoid, ovomucin and other globulins. Among them, lysozyme (Lysozyme) can selectively hydrolyze the β-1,4 glycosidic bond between N-acetylglucosamine and N-acetylmuramic acid in the bacterial cell wall, and is a safe and efficient natural antibacterial agent, which can be used in seafood , aquatic products, meat products, cheese products, low-alcohol wine, cakes and other food antiseptic preservation, used to extract active substances in bacteria in genetic engineering, used to prepare oral tablets or mouthwash, used to treat paranasal sinuses inflammation, oral ulcers, and otitis media with effusion. Ovalbumin can be used to prepare enzymatically...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/36C07K14/77C07K14/79C07K1/34C07K1/30
Inventor 闻崇炜宁德刚徐卫东
Owner 江阴智产汇知识产权运营有限公司
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