Preparation method of egg white protein-catechin free radical graft

A technology of egg white protein and catechin, which is applied in the food field, can solve the problems of high production cost, limited application, and scarce sources, and achieve the effect of improving antioxidant activity, high antioxidant activity, and mild conditions

Inactive Publication Date: 2016-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of protein raw material is expensive, the source is scarce, and the production cost is too high, which limits its application in actual production.

Method used

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  • Preparation method of egg white protein-catechin free radical graft
  • Preparation method of egg white protein-catechin free radical graft
  • Preparation method of egg white protein-catechin free radical graft

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: Preparation of egg white protein-catechin free radical graft

[0036] Add 9 times the volume of water to the egg white to dilute, the final protein mass fraction is 1%, adjust the pH to about 5.0, stir for 10-20min, naturally precipitate for 1h, and then filter to remove the insoluble protein components. Take 50mL of egg white solution in a 100mL Erlenmeyer flask, add 1.0mL of 5M hydrogen peroxide and 0.25g of ascorbic acid, stir evenly, place at room temperature for 2h, then add 0.025g of catechin, react at 25°C for 24h, and then test the sample Dialyze for 48 hours, change the water every 6 hours to ensure that the unreacted free polyphenols are completely dialyzed out, and finally obtain samples after freeze-drying.

Embodiment 2

[0037] Embodiment 2: Preparation of egg white protein-catechin free radical graft

[0038]Add 9 times the volume of water to the egg white to dilute, the final protein mass fraction is 1%, adjust the pH to about 5.0, stir for 10-20min, naturally precipitate for 1h, and then filter to remove the insoluble protein components. Take 50mL of egg white solution in a 100mL Erlenmeyer flask, add 0.5mL of 5M hydrogen peroxide and 0.0625g of ascorbic acid, stir well, place at room temperature for 2 hours, then add 0.05g of catechin, react at 25°C for 24 hours, and then test the sample Dialyze for 48 hours, change the water every 6 hours to ensure that the unreacted free polyphenols are completely dialyzed out, and finally obtain samples after freeze-drying.

Embodiment 3

[0039] Embodiment 3: Preparation of egg white protein-catechin free radical graft

[0040] Add 9 times the volume of water to the egg white to dilute, the final protein mass fraction is 1%, adjust the pH to about 5.0, stir for 10-20min, naturally precipitate for 1h, and then filter to remove the insoluble protein components. Take 50mL of egg white solution in a 100mL Erlenmeyer flask, add 2.0mL of 5M hydrogen peroxide and 0.5g of ascorbic acid, stir well, place at room temperature for 2h, then add 0.1g of catechin, react at 25°C for 24h, and then test the sample Dialyze for 48 hours, change the water every 6 hours to ensure that the unreacted free polyphenols are completely dialyzed out, and finally obtain samples after freeze-drying.

[0041] In addition, the inventors found that when the ratio of catechin to protein continues to increase, a large amount of precipitation will occur in the system, and the reaction cannot continue. The inventor also tried to use ovalbumin as t...

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Abstract

The invention discloses a preparation method of an egg white protein-catechin free radical graft and belongs to the field of food technology. The method comprises the following steps: diluting by adding 9 times volume of water into egg white until the mass fraction of the protein is 1%, adjusting pH to about 5.0, stirring for 10-20 min, naturally precipitating for 1 h, filtering to remove insoluble proteins, taking 50 mL of an egg white solution into a 100mL triangular flask, adding 0.5-2.0 mL of 5M hydrogen peroxide and 0.0625-0.5 g of ascorbic acid, uniformly stirring and placing at room temperature for 2h, adding 0.025-0.1 g of catechin, reacting at 25 DEG C for 12-48 h, dialyzing the sample at 4 DEG C for 12-60 h, changing water every 6 h to ensure that unreacted free polyphenol is completely dialyzed out, and finally freeze-drying to obtain the sample. According to the egg white protein-catechin free radical graft obtained by the above method, the highest DPPH free radical scavenging rate is 65.29%, the ABTS free radical scavenging rate is 94.17%, and the highest reducing power reaches 0.649 Abs.

Description

technical field [0001] The invention relates to a preparation method of an egg white protein-catechin free radical graft, belonging to the technical field of food. Background technique [0002] With the continuous development of the food industry, the demand for proteins with specific functional and nutritional properties is also increasing. Egg white protein has excellent nutritional and sensory properties and is widely used in food. Endowing egg white protein with antioxidant and better functional properties by physical, chemical and biological means can further broaden its application in the fields of food, biology and medicine. Catechin is a general term for a class of highly active flavonoids in tea polyphenols, which has a strong antioxidant function. However, the egg white protein-catechin complex was prepared by mixing method or alkaline method, and the interaction between protein and polyphenols was weak, which was not enough to significantly improve the antioxida...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/77C07K1/107A23L33/17A23L33/105
CPCC07K14/77A23V2002/00A23V2200/02A23V2200/30A23V2250/2116A23V2250/5428
Inventor 杨严俊苏宇杰顾璐萍
Owner JIANGNAN UNIV
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