Rapid glycosylation method for modifying egg white protein

An egg white protein and glycosylation technology, applied in the field of modified egg white protein, can solve the problems of high energy consumption and long time required, and achieve the effects of low energy consumption, improved emulsion stability and small space.

Inactive Publication Date: 2013-11-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional Maillard glycosylation reaction usually takes several hours to several weeks through water bath, oil bath, heating mantle,

Method used

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  • Rapid glycosylation method for modifying egg white protein
  • Rapid glycosylation method for modifying egg white protein
  • Rapid glycosylation method for modifying egg white protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: A method for rapid glycosylation modification of egg white protein, the steps are as follows:

[0021] (1) Preparation of protein-sugar solution: Prepare egg white protein into a 1% aqueous solution, stir for 30 minutes at 15-30°C, add glucose to the protein solution at a mass ratio of egg white protein: glucose of 1:1, and adjust the pH 8.0, fully stir until the glucose is dissolved and the solution is uniform;

[0022] (2) Spray drying: Spray-dry the above protein-sugar mixture to obtain protein-sugar mixed dry powder, the inlet air temperature is 160-169°C, and the outlet air temperature is 75-85°C;

[0023] (3) Humidity adjustment: place protein-sugar dry powder in a glass desiccator with KI saturated solution to balance the humidity to 65%;

[0024] (4) Microwave treatment: put the humidity-adjusted sample into the microwave field for reaction, set the power to 640W, and the time to 25min, and the modified egg white protein can be obtained;

[0025] (...

Embodiment 2

[0028] Example 2: A method for rapid glycosylation modification of duck egg albumin, the steps are as follows:

[0029] (1) Preparation of protein-sugar solution: Prepare duck egg white protein into a 1% aqueous solution, stir for 30 minutes at 15-30°C, add glucose to the protein solution at a mass ratio of egg white protein: glucose of 1:1, and adjust the pH 8.0, fully stir until the glucose is dissolved and the solution is uniform;

[0030] (2) Spray drying: Spray-dry the above protein-sugar mixture to obtain protein-sugar mixed dry powder, the inlet air temperature is 160-169°C, and the outlet air temperature is 75-85°C;

[0031] (3) Humidity adjustment: place protein-sugar dry powder in a glass desiccator with KI saturated solution to balance the humidity to 65%;

[0032] (4) Microwave treatment: put the humidity-adjusted sample into the microwave field for reaction, set the power to 640W, and the time to 20min, and the modified duck egg white protein can be obtained; ...

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Abstract

A rapid glycosylation method for modifying egg white protein comprises the following steps: using egg white protein to prepare a solution with a concentration between 0.5% to 5%; adding glucose, the mass of which is the same as that of the protein, into the solution, adjusting the pH value to 8.0, and stirring the solution for 30 minutes to be well-mixed; and spray-drying the mixture, allowing the mixture to react in a microwave field, and controlling time and power of the microwave to obtain protein products with high resistance to oxidation and good functionality. The method is safe and reliable, with simple and reasonable techniques, high efficiency, low costs, a high conversion rate and a short production period.

Description

technical field [0001] The invention relates to a method for modifying egg white protein, belonging to the field of food processing. Background technique [0002] Poultry eggs (especially eggs) have become one of the main foods for people due to their high nutritional value and delicious taste. The output of poultry eggs in my country is huge, but the deep processing is insufficient. It is urgent to find new processing methods to improve the utilization value of poultry eggs. The emergence of egg white protein powder solves the shortcomings of poultry eggs that are easy to deteriorate, easy to be damaged, and inconvenient for storage and transportation. Used in food processing. However, egg white protein powder still has defects such as low antioxidant activity, and there is still a lot of room for improvement in terms of different functional properties. Therefore, in order to improve its application range and application value, it is necessary to modify its antioxidant and...

Claims

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Application Information

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IPC IPC(8): C07K14/77C07K14/79C07K1/107
Inventor 涂宗财胡月明王辉夏诗琪黄涛李金林钮培佩黄小琴
Owner NANCHANG UNIV
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