Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Egg white functional peptide preparation method

A technology of functional peptides and egg whites, applied in the functions of food ingredients, bacteria used in food preparation, food science, etc., can solve the problems of high equipment cost, high cost of egg white functional peptides, and difficult technology promotion

Active Publication Date: 2016-03-23
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in China, egg white functional peptides are mostly prepared by acid-base hydrolysis and enzymatic hydrolysis technology. For example, patents CN201210011564, CN201010540631, and CN201080068668 all use enzymatic hydrolysis technology to produce egg white functional peptides. However, the cost of preparing egg white functional peptides by enzymatic technology is relatively high. The patent CN201210011564 uses egg white peptides as raw materials to improve the free radical scavenging ability of components with a molecular weight of 1000-10000 Da in egg white hydrolyzate through high-voltage pulsed electric field technology, but the conversion rate of functional peptides in this method is low, and the equipment cost is high. Easy to promote technology
However, there are still few reports on the preparation of egg white functional peptides by utilizing microbial fermentation technology.

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

Embodiment 1

[0020] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:

[0021] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 225 rpm, raise the temperature to 80°C, and keep for 20 minutes;

[0022] (2) deployment: reduce the temperature of the reactor to 35°C, add 5% sucrose of the total weight of the egg liquid;

[0023] (3) Fermentation: add 2% of the total weight of egg liquid to the compound starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis to ferment, stop fermentation after 90 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.0;

[0024] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid;

[00...

Embodiment 2

[0028] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:

[0029] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 250 rpm, raise the temperature to 85°C, and keep for 17 minutes;

[0030] (2) deployment: reduce the temperature of the reactor to 37°C, add 5% sucrose of the total weight of the egg liquid;

[0031] (3) Fermentation: add 2.5% of the total weight of the egg liquid to ferment the composite starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis, stop the fermentation after 72 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.2;

[0032] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid...

Embodiment 3

[0036] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:

[0037] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 250 rpm, raise the temperature to 90°C, and keep for 15 minutes;

[0038] (2) deployment: reduce the temperature of the reactor to 37°C, add 5% sucrose of the total weight of the egg liquid;

[0039] (3) Fermentation: add 3% of the total weight of the egg liquid to the compound starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis to ferment, stop the fermentation after 63 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.0;

[0040] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid...

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 present invention relates to an egg white functional peptide preparation method. The method uses fresh egg white as a main raw material and the egg white functional peptide is obtained by sterilization, blending, fermentation, filtration, decoloration and freeze-drying. The method is simple and safe, easy to produce and high in a peptide conversion rate, and the fermentation byproduct Nisin has antibacterial effects. The prepared egg white functional peptide is low in bitterness, relative good in taste, rich in function, low in production cost and wide in application.

Description

technical field [0001] The invention provides a method for preparing egg white functional peptides, which belongs to the technical field of protein molecular modification in microbiology and enzymology. Background technique [0002] Egg is a kind of food with high nutritional value and is loved by people. After processing, it can be widely used in food processing industry. The biological value of egg white protein in eggs is 94, which is a high-quality protein resource. The nutritional value and function of its enzymatic hydrolysis product, egg white protein peptide, are considered to be very similar to human blood plasma protein. Therefore, egg white protein, as a high-quality protein containing 8 kinds of essential amino acids for human body, has become the main object of comprehensive utilization of eggs, and is considered to be a good resource for obtaining biological functional peptides. Biofunctional peptides have a comprehensive effect on improving human physiologica...

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
IPC IPC(8): A23L33/18A23L33/135
CPCA23V2002/00A23V2400/157A23V2400/413A23V2200/3204
Inventor 迟玉杰鲍志杰赵英程缘
Owner NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com