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A purification method suitable for large-scale preparation of food-grade ovalbumin

A large-scale preparation technology of ovalbumin, which is applied to the preparation method of peptides, ovalbumin, albumin peptide, etc., can solve the problems of expensive equipment, limited separation scale, high salt content, etc., and achieve clear product components and protection Biologically active, effects from a wide range of sources

Active Publication Date: 2019-05-31
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the salt content in the product is high, and multiple desalination is required to obtain higher purity ovalbumin for further processing
It has also been reported to prepare ovalbumin by ultrafiltration technology, but this method requires expensive equipment and the separation scale is relatively limited

Method used

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  • A purification method suitable for large-scale preparation of food-grade ovalbumin
  • A purification method suitable for large-scale preparation of food-grade ovalbumin
  • A purification method suitable for large-scale preparation of food-grade ovalbumin

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Take 100ml of fresh egg whites for two parts, add 200ml of fresh deionized water respectively, without adjusting the pH, stir evenly for 1 hour, and centrifuge at 8000 rpm for 30min to remove the precipitate.

[0027] To the supernatant obtained by the first centrifugation, add polyethylene glycol 200 to its mass percentage concentration of 15%, stir for 1 hour, centrifuge at 8000rpm for 30min, collect the supernatant, which is the polyethylene glycol-containing high Purity ovalbumin solution. The solution is ultrafiltered with an ultrafiltration membrane with a membrane molecular weight cut-off of 30 kDa, and the cut-off part is subjected to vacuum freeze-drying to obtain a white powder, which is high-purity ovalbumin without polyethylene glycol. The obtained ovalbumin was detected by sodium dodecylsulfonate-polyacrylamide gel electrophoresis, which showed that the ovalbumin content accounted for 82.9% of the total protein content, and the purity was higher than that o...

Embodiment 2

[0031] Take 100ml of fresh egg whites for two parts, add 200ml of fresh deionized water respectively, without adjusting the pH, stir evenly for 1 hour, and centrifuge at 8000 rpm for 30min to remove the precipitate.

[0032] Add polyethylene glycol 20,000 to the supernatant obtained by the first centrifugation until its mass percentage concentration is 15%, stir for 1 hour, centrifuge at 8000rpm for 30min, and collect the supernatant, which is the polyethylene glycol-containing high Purity ovalbumin solution. The solution is ultrafiltered with an ultrafiltration membrane with a membrane molecular weight cut-off of 30 kDa, and the cut-off part is subjected to vacuum freeze-drying to obtain a white powder, which is high-purity ovalbumin without polyethylene glycol. The obtained ovalbumin was detected by sodium dodecylsulfonate-polyacrylamide gel electrophoresis, which showed that the content of ovalbumin accounted for 86.2% of the total protein content, and the purity was higher...

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Abstract

The invention discloses a purification method applicable to manufacturing food-grade ovalbumin on a large scale. The purification method includes steps of collecting egg white at the room temperature, diluting the egg white according to a volume ratio of the egg white to fresh deionized water being 1:2 without adjusting pH (potential of hydrogen) of the egg white, uniformly stirring the egg white and then centrifuging the egg white to obtain supernatant; adding polyethylene glycol with the molecular weight ranging from 200 to 20000 into the supernatant obtained by means of centrifuging, uniformly stirring the supernatant and the polyethylene glycol and then centrifuging the supernatant and the polyethylene glycol to obtain high-purity ovalbumin liquor with the polyethylene glycol; carrying out ultra-filtration treatment on the high-purity ovalbumin liquor with the polyethylene glycol to manufacture high-purity ovalbumin without the polyethylene glycol. The purification method has the advantages that the purification method is simple, convenient and speedy and is low in cost and applicable to large-scale industrial production, and the food-grade ovalbumin can be manufactured under mild and safe conditions, are extremely high in quality and can be conveniently directly processed to obtain various foods, healthcare products and medical products in follow-up procedures.

Description

technical field [0001] The invention relates to the technical fields of biology, medicine and food industry, and more specifically relates to a purification method suitable for large-scale preparation of food-grade ovalbumin. Background technique [0002] Ovalbumin (also known as ovalbumin) is a globular phosphorus-containing glycoprotein composed of 386 amino acid residues, with a relative molecular mass of 45KDa and an isoelectric point of 4.5. Ovalbumin is a high-quality protein. It not only contains 8 kinds of amino acids necessary for the human body, but also contains a variety of metal trace elements necessary for the human body. It has high nutritional value and is beneficial to the promotion of individual growth and metabolism. At the same time, ovalbumin can also be processed into a mixture of low-molecular-weight peptides by protease hydrolysis, and prepared into an ovalbumin nutritional oral liquid that is rich in nutrients, easily absorbed and utilized by the hum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/77C07K1/36C07K1/34C07K1/30A23L33/17A61P3/02
CPCC07K14/77
Inventor 闻崇炜赵烨清周慧莲欧阳臻陈溶溶
Owner JIANGSU UNIV