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Purification process of chicken ovomucoid

A technology for mucin and chicken eggs, which is applied to the field of purification technology of chicken ovomucoid, can solve the problems of increased manufacturing cost of HOVM, inability to realize industrialized production, and difficulty in meeting large-scale production, and achieves the retention of activity and is beneficial to large-scale production. Production, low cost effect

Inactive Publication Date: 2014-10-08
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the use of chromatography to obtain HOVM protein can improve the purity of the obtained protein to a certain extent, there are also certain problems in chromatography. If molecular sieve chromatography is used, not only the cost is high, but also the processing volume is very small.
Using the ion exchange method, the processing capacity has been improved to a certain extent, but the processing capacity is still small, which is difficult to meet the needs of large-scale production, and the resin medium used is expensive, the production cost is high, and the technology is relatively cumbersome, so industrial production cannot be realized. The manufacturing cost of HOVM is greatly increased, and mass production is limited

Method used

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  • Purification process of chicken ovomucoid
  • Purification process of chicken ovomucoid

Examples

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Embodiment 1

[0019] (1) Take 5 fresh eggs, manually separate the egg white from the yolk, measure the volume with a graduated cylinder, add an equal volume of deionized water to dilute, stir magnetically at 4°C for 2.0h, and then centrifuge at 4,000×g at 4°C After 15 minutes, the precipitate and insoluble matter were discarded, and the supernatant was the obtained pretreated egg white solution.

[0020] (2) Slowly add an equal volume of TCA solution to the pretreated egg white solution and mix evenly. The pH value of the TCA solution used is 1.15 and the concentration is 10% (w / v), that is, the ratio of the pretreated egg white solution to the TCA solution is 1. : 1.0, then adjust the pH value of the mixed solution to 2.5 with a NaOH solution with a concentration of 1.0mol / L, let it stand at room temperature for more than 4 hours, and centrifuge at 4,000×g for 15 minutes at 4°C, and then further remove the supernatant by dialysis TCA, the solution obtained after dialysis is the crude extra...

Embodiment 2

[0023] (1) Take 5 fresh eggs, manually separate the egg white from the yolk, measure the volume with a graduated cylinder, add an equal volume of deionized water to dilute, stir magnetically at 4°C for 2.0h, and then centrifuge at 4,000×g at 4°C After 15 minutes, the precipitate and insoluble matter were discarded, and the supernatant was the obtained pretreated egg white solution.

[0024] (2) Slowly add an equal volume of TCA solution to the pretreated egg white solution and mix evenly. The pH value of the TCA solution used is 1.15, and the concentration is 10% (w / v), that is, the ratio of the pretreated egg white solution to the TCA solution is 1: 1.0, then adjust the pH value of the mixed solution to 3.5 with a NaOH solution with a concentration of 1.0mol / L, let it stand at room temperature for more than 4 hours, and centrifuge at 4,000×g for 20 minutes at 4°C, and then further dialyze the obtained supernatant to remove TCA , The obtained solution after dialysis is the cru...

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Abstract

The invention discloses a purification process of chicken ovomucoid and provides a purification process which is simple in preparation method, low in cost and advantageous for large-scale production. The purification process comprises the following steps: adding ammonium sulfate to an aqueous solution which is obtained by redissolving the crude product of chicken ovomucoid dry powder and has the pH value of 2.5-3.5 or a chicken ovomucoid crude extract until the final concentration is 50-70%(w / v), standing for more than 4 hours at 4-25 DEG C so that hybrid protein is precipitated and the chicken ovomucoid is dissolved; next, centrifuging at 4 DEG C, and abandoning the precipitate and taking the liquid supernatant; adding the ammonium sulfate to the obtained liquid supernatant until the final concentration is 80-100%(w / v), standing for more than 4 hours at 4-25 DEG C so that the hybrid protein is precipitated and the chicken ovomucoid is dissolved; and then centrifuging at 4 DEG C, and abandoning the liquid supernatant and taking the precipitate; and desalting the obtained precipitate by virtue of dialysis and performing freeze drying on the precipitate, thus obtaining the high-purity chicken ovomucoid. The purification method can ensure high purity, is simple in preparation method, high in handling capacity, high in method repeatability and advantageous for large-scale production.

Description

technical field [0001] The invention relates to a purification process of chicken egg mucinoid. Background technique [0002] Eggs have the characteristics of comprehensive nutrition and balanced nutrient ratio. They are not only an important food for human beings, but also an important raw material for food processing. They are widely used in meat products, pastries, noodles, biscuits and other foods. However, eggs are also a major source of food allergens. At present, scholars at home and abroad generally believe that hen-egg ovomucoid (Hen-egg ovomucoid) is , abbreviated as HOVM) is the most common and strongest allergenic protein in egg allergies, and its sensitization frequency to egg-allergic people reaches 34-97%. Since the structure of HOVM protein itself is relatively stable and has inhibitory properties against proteases (especially proteases in the digestive tract), it is difficult to eliminate the allergenicity of the protein. What’s more, even if it is degraded...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/435C07K1/36C07K1/34C07K1/30
CPCC07K14/465
Inventor 吴子健王帅帖航胡志和刘建福吕瑜峰
Owner TIANJIN UNIV OF COMMERCE