Method for preparing egg albumin peptide with high antioxidant activity

A technology of egg white protein and oxidation activity, which is applied to the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of weak antioxidant activity and low content of antioxidant active peptides, and achieve industrial production and quality Effects of stabilization and utilization improvement

Active Publication Date: 2015-01-28
YANGZHOU UNIV
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a preparation method of egg white protein peptide with high antioxidant activity, so as to solve the problems of low antioxidant active peptide content and weak antioxidant activity in existing egg white protein active peptide products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the highly active egg white protein antioxidant peptide provided by the present invention comprises the following steps:

[0028] (1) Use egg white protein powder as raw material, add water to prepare egg white protein suspension with a mass concentration of 1%-6%, keep at 85°C-95°C for 10min, and keep stirring to denature the egg white protein, then cool to room temperature After adjusting the pH to 6.5-11.0, the hydrolysis temperature is 50°C-70°C, add alkaline protease 6000-12000U per 1g of egg white protein, and the hydrolysis time is 1-6h;

[0029] (2) Step (1) After the enzymatic hydrolysis, quickly adjust the pH value to 1.0-2.5, add pepsin according to the amount of 10000-30000U / 1g egg white protein, react at 35-40°C for 1-6h, then keep at 95°C Inactivate the enzyme for 15 minutes, cool to room temperature, adjust the pH value to 5.0-6.0, centrifuge at 4000r / min for 15 minutes, and collect the supernatant;

[0030] (3) Perform ultrafil...

Embodiment 1

[0034] The preparation steps of the egg white protein enzymatic hydrolysis solution are as follows: a. Take 4g of egg white protein powder, add water to prepare an egg white protein suspension with a mass concentration of 2%, keep at 95°C for 10 minutes to denature the egg white protein, cool to room temperature, and adjust pH to 9.0, add alkaline protease according to the enzyme amount of 10000U per gram of egg white protein, 55 ° C, hydrolysis time 3h; b, quickly adjust the pH value of the enzymatic solution in step a to 2.0, according to 15000U per gram of egg white protein Add pepsin to the amount of enzyme, hydrolyze at 37°C for 3 hours, keep at 95°C for 15 minutes to inactivate the enzyme, cool to room temperature, adjust the pH value to 6.0, centrifuge at 4000r / min for 15min, and collect the supernatant; c. Use the enzymatic hydrolyzate obtained in step b The ultrafiltration membrane with a molecular weight cut-off of 3kDa is subjected to ultrafiltration under a pressure...

Embodiment 2

[0037] The preparation steps of egg white protein enzymatic hydrolysis solution are as follows: a. Take 4g of egg white protein powder, add water to prepare a suspension of egg white protein with a mass concentration of 4%, keep at 95°C for 10 minutes to denature the egg white protein, cool to room temperature and adjust pH to 9.0, add alkaline protease according to the enzyme amount of 10000U per gram of egg white protein, 60 ° C, hydrolysis time 5h; b, quickly adjust the pH value of the enzymatic solution in step a to 2.0, according to 15000U per gram of egg white protein Add pepsin to the amount of enzyme, hydrolyze at 37°C for 3 hours, keep at 95°C for 15 minutes to inactivate the enzyme, cool to room temperature, adjust the pH value to 6.0, centrifuge at 4000r / min for 15min to collect the supernatant; The ultrafiltration membrane with a molecular weight of 3kDa is subjected to ultrafiltration under a pressure of 0.2MPa, the filtrate is collected, concentrated in a vacuum a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for preparing egg albumin peptide with high antioxidant activity. The specific steps are as follows: modifying egg albumin suspension at 85-95 DEG C for 10 minutes, cooling to room temperature, respectively hydrolyzing the egg albumin suspension for 1-6 hours by using alkaline protease and pepsase, performing enzyme deactivation, cooling and centrifuging to extract supernatant; ultrafiltering the supernatant by using a membrane with molecular weight cut-off of 3kDa, and collecting filtrate; carrying out vacuum concentrating and frozen drying to obtain white or faint yellow egg albumin antioxidant peptide rough product; adsorbing the filtrate by using DA201-C macroreticular resin, carrying out gradient eluting by using ethanol, collecting, performing vacuum concentrating and frozen drying on a 75% ethanol elution component to obtain egg albumin peptide with high antioxidant activity. The method provided by the invention has the advantages of high egg albumin utilization rate, simple process, low cost and convenient industrial production; the obtained egg albumin peptide has significant antioxidant activity and is safe and free of toxic side effect.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to the preparation and enrichment technology of active polypeptides. Background technique [0002] my country has the most abundant poultry egg resources in the world, and poultry egg production has been ranking first in the world since 1985. Egg white powder is a high-quality protein resource with abundant resources and low price. A variety of amino acids necessary for the human body, and the amino acid composition ratio is well balanced, and the body's utilization rate is high. However, egg white powder has a heavy fishy smell, poor solubility, high viscosity, and is easy to solidify when heated. These properties limit its application in food processing. Therefore, it is very necessary to carry out deep processing to egg white powder, to improve the application value of egg white powder. [0003] Human aging is related to the oxides produced by human metabolism, especia...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/22
Inventor 饶胜其方维明杨振泉高璐
Owner YANGZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap