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A method for synergistic preparation of egg white powder by enzymatic hydrolysis and phosphorylation modification

A process method and phosphorylation technology, applied in the direction of food science, etc., can solve the problems of wasting protein resources, increasing product production costs, and the inability to fully utilize proteins, etc., to achieve good solubility, improve raw material utilization, and strong functional properties.

Inactive Publication Date: 2017-12-08
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Facts have proved that not all the protein in eggs can be utilized. In food applications, the functional properties of egg white protein only show a small part, which not only seriously wastes protein resources, but also increases the production cost of related products.

Method used

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  • A method for synergistic preparation of egg white powder by enzymatic hydrolysis and phosphorylation modification
  • A method for synergistic preparation of egg white powder by enzymatic hydrolysis and phosphorylation modification

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Experimental program
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Effect test

Embodiment 1

[0051] A process for synergistically preparing egg white powder by enzymolysis and phosphorylation modification, comprising the following steps:

[0052] (1) Material selection: choose fresh eggs;

[0053] (2) Cleaning: clean the egg surface;

[0054] (3) Measure its water content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, measure its water content; and use semi-micro Kjeldahl method to measure its protein content;

[0055] (4) Egg white separation: open the egg, separate the egg white and egg yolk, and collect the egg white;

[0056] (5) Dilution with distilled water: dilute the egg white with distilled water to 10% egg white liquid;

[0057] (6) Adjust pH and temperature: adjust the temperature of the water bath to 55°C, and adjust the pH of the egg white solution to 7.0 with sodium hydroxide solution or hydrochloric acid solution;

[0058] (7) Constant temperature enzymolysis: Add 6000U / g compound p...

Embodiment 2

[0067] (1) Material selection: choose fresh eggs;

[0068] (2) Cleaning: clean the egg surface;

[0069] (3) Measure its water content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, measure its water content, and measure its protein content by semi-micro Kjeldahl method;

[0070] (4) Egg white separation: open the egg, separate the egg white and egg yolk, and collect the egg white;

[0071] (5) Dilution with distilled water: dilute the egg white with distilled water to 10% egg white liquid;

[0072] (6) Adjust pH and temperature: adjust the temperature of the water bath to 53°C, and adjust the pH of the egg white solution to 7.2 with sodium hydroxide solution or hydrochloric acid solution;

[0073] (7) Constant temperature enzymolysis: add 5500U / g compound protease to the egg white solution for enzymolysis, control the temperature at 53°C during the enzymolysis process, shake and mix once every 30min, enzym...

Embodiment 3

[0082] (1) Material selection: choose fresh eggs;

[0083] (2) Cleaning: clean the egg surface;

[0084] (3) Measure its moisture content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, measure its moisture content, and measure its protein content by semi-micro Kjeldahl method;

[0085] (4) Egg white separation: open the egg, separate the egg white and egg yolk, and collect the egg white;

[0086] (5) Dilution with distilled water: dilute the egg white with distilled water to 10% egg white liquid;

[0087] (6) Adjust pH and temperature: adjust the temperature of the water bath to 55°C, and adjust the pH of the egg white solution to 7.3 with sodium hydroxide solution or hydrochloric acid solution;

[0088] (7) Constant temperature enzymolysis: Add 6000U / g compound protease to the egg white solution for enzymolysis. During the enzymolysis process, control the temperature at 55°C, shake and mix once every 30min...

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Abstract

A process for synergistically preparing egg white powder by enzymatic hydrolysis and phosphorylation modification, which sequentially includes egg washing, egg white separation, gauze filtration, distilled water dilution, constant temperature enzymolysis, enzyme inactivation treatment, centrifugal filtration of enzymatic hydrolyzate, phosphorylation, and TCA precipitation and other steps. Methods Using egg white protein as raw material, a kind of egg white powder with easy absorption, low fishy smell, good solubility, foaming and emulsifying properties was prepared by combining enzymatic hydrolysis and phosphorylation. Improve the processing properties of egg white protein and protein utilization.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a process for synergistically preparing egg white powder by enzymolysis and phosphorylation modification. Background technique [0002] my country's total egg production and laying hen stock rank first in the world for a long time. Because eggs are nutritious, cheap and easy to get, they occupy an important position in people's diet structure. Egg white is an important part of the egg, and about 90% of the egg white is water. In addition to water, the other parts of the egg white are composed of protein, minerals, vitamins, fat and glucose. Egg whites are clear in their natural state, but turn white when cooked. This is due to the chemical denaturation of the protein, which means the breakdown of long chains of amino acids to form a hard protein structure. Egg whites contain no cholesterol and contain 40 different proteins, each of which has great health benefits. Egg ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 刘丽莉王焕杨协力梁严予康怀彬尹光俊李丹
Owner HENAN UNIV OF SCI & TECH
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