A method for co-preparing ovalbumin and ovotransferrin

A technology of ovalbumin and ovotransferrin, which is applied in the field of co-preparation of ovalbumin and ovotransferrin, can solve the problems of desalination or small scale, limited separation scale, and the need for expensive equipment, and achieve short production cycle and easy large-scale Large-scale industrial production and the effect of ensuring safety
CN105801689BActive Publication Date: 2019-08-02JIANGSU UNIV
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGSU UNIV
Publication Date
2019-08-02

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Abstract

The invention discloses a method for co-preparing ovalbumin and ovotransferrin, and relates to the technical fields of biologics, medicines and good industry. The method comprises the following steps: collecting egg white at the room temperature, diluting the egg white with fresh deionized water according to a volume ratio of 1:2, adjusting the pH value to be about 5.0, uniformly stirring, and centrifuging; adding polyethylene glycol of which the molecular weight is between 200 to 20000 into the supernate A obtained after centrifugation, uniformly stirring, centrifuging, and collecting precipitate B; and dissolving the precipitate B, adding polyethylene glycol of which the molecular weight is between 200 to 20000, centrifuging, and collecting supernate C and precipitate D, wherein the supernate C contains high-purity ovalbumin; and the precipitate D contains ovotransferrin with relatively high purity. The method is simple, convenient and rapid, low in cost, mild and safe in condition, and applicable to large-scale industrial production of ovalbumin and ovotransferrin.
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Description

technical field

[0001] The invention relates to the technical fields of biology, medicine and food industry, and more specifically relates to a process for co-preparing ovalbumin and ovotransferrin. Background technique

[0002] Eggs are composed of three parts: eggshell, egg white and egg yolk. Egg white accounts for about 60% to 63% of the total weight and is rich in active proteins. Of these proteins, 54% are ovalbumin and 12% are ovotransferrin ( Ovotransferrin). Ovalbumin is a high-quality protein that can provide 8 kinds of amino acids necessary for the human body; it can form stable complexes with iron (III) ions to prepare new biopolymer carrier iron supplements; prepare ovalbumin polypeptides, ovalbumin powder and nutrition Oral liquid, enhance the body's immunity and inhibit the activity of angiotensin-converting enzyme. Ovotransferrin has antibacterial, antiviral and antifungal activities similar to human transferrin and lactoferrin, and can be used as a good im...

Claims

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