Method for efficiently and mildly reducing ovalbumin allergenicity

An ovalbumin and allergenic technology, applied in animal protein processing, protein food ingredients, protein food processing and other directions, can solve the problem of quality decline of egg products, reduce allergenicity, improve pertinence and effectiveness, reduce small damage effect

Active Publication Date: 2017-08-18
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are likely to lead to a decline in the quality of egg products due to excessive physical conditions such as high temperature and high pressure.

Method used

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  • Method for efficiently and mildly reducing ovalbumin allergenicity
  • Method for efficiently and mildly reducing ovalbumin allergenicity
  • Method for efficiently and mildly reducing ovalbumin allergenicity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Ovalbumin extraction: separate the egg white from the egg yolk with an egg separator, add 1 volume of 50 mmol / L NaCl solution to the egg white, mix and stir for 2 hours, adjust the pH to 6.0; add 10% (w / w ) with PEG-8000, magnetically stirred for 2 hours; centrifuged at 4°C and 15,000g for 10 minutes, and collected the supernatant; dialyzed the collected liquid with deionized water for 4 times at 4°C, and freeze-dried to obtain ovalbumin;

[0040] (2) Repeated freeze-thaw treatment: redissolve ovalbumin obtained in step (1) in deionized water according to its proportion in natural egg white (5.4%), freeze at -20°C for 12 h, and then thaw at 20°C for 12 h. h, after repeating 3 times, finally freeze-dry to obtain protein samples;

[0041] (3) Enzyme treatment: add the ovalbumin treated in step (2) to a transglycosylase at a ratio of 1:200 (wt / wt, enzyme: protein), and treat for 2 hours at pH 8.0 and temperature 25°C. After that, trypsin was added at a ratio of 1:200 (w...

Embodiment 2

[0043] (1) Ovalbumin extraction: Separate the egg white from the egg yolk with an egg separator, add 8 times the volume of 50 mmol / L NaCl solution to the egg white, mix and stir for 2 hours, adjust the pH to 6.0; add 50% (w / w ) with PEG-8000, magnetically stirred for 2 hours; centrifuged at 4°C and 15,000g for 10 minutes to collect the supernatant; dialyzed the collected liquid with deionized water four times at 4°C, and freeze-dried to obtain ovalbumin;

[0044] (2) Repeated freeze-thaw treatment: redissolve ovalbumin obtained in step (1) in deionized water according to its proportion in natural egg white (5.4%), freeze at -20°C for 12 h, and then thaw at 20°C for 12 h. h, after repeating 7 times, finally freeze-dry to obtain the protein sample;

[0045] (3) Enzyme treatment: add the ovalbumin treated in step (2) to a transglycosylase at a ratio of 1:200 (wt / wt, enzyme: protein), and treat for 2 hours at pH 8.0 and temperature 25°C. After that, trypsin was added at a ratio o...

Embodiment 3

[0047] (1) Ovalbumin extraction: Separate the egg white from the egg yolk with an egg separator, add 3 times the volume of 50 mmol / L NaCl solution to the egg white, mix and stir for 2 hours, adjust the pH to 6.0; add 15% (w / w ) with PEG-8000, magnetically stirred for 2 hours; centrifuged at 4°C and 15,000g for 10 minutes to collect the supernatant; dialyzed the collected liquid with deionized water four times at 4°C, and freeze-dried to obtain ovalbumin;

[0048] (2) Repeated freeze-thaw treatment: redissolve ovalbumin obtained in step (1) in deionized water according to its proportion in natural egg white (5.4%), freeze at -20°C for 12 h, and then thaw at 20°C for 12 h. h, after repeating 5 times respectively, finally freeze-dry to obtain the protein sample;

[0049] (3) Enzyme treatment: add the ovalbumin treated in step (2) to a transglycosylase at a ratio of 1:200 (wt / wt, enzyme: protein), and treat for 2 hours at pH 8.0 and temperature 25°C. After that, trypsin was added...

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Abstract

The invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. By repeated freezing and thawing pretreatment, ovalbumin allergenic parts are exposed to molecule surfaces, and by combination of transglycosylase and trypsin for synergistic treatment, ovalbumin carbohydrate chains and epitopes can be reduced, and ovalbumin and egg food allergenicity can be remarkably reduced. Compared with other traditional methods for reducing egg allergenicity by synergy of high-temperature high-pressure physical methods and an enzymic method, the method has advantages that egg allergenicity elimination pertinence and effectiveness are improved remarkably while egg white nutrition and quality damages are reduced to the maximum extent, thereby being an efficient and mild egg allergenicity elimination method. The method has a prospect in application to industrial development of low-allergenicity egg products.

Description

technical field [0001] The invention belongs to the technical field of food additives and relates to a method for efficiently and gently reducing the allergenicity of ovalbumin. Background technique [0002] Eggs are widely used in daily diet and food processing due to their advantages of rich nutrition and low cost. However, as one of the major food allergens, its allergenicity forces 2% of children and infants around the world to have difficulty accessing this high-quality protein source during the critical stages of physical development; especially in children in China, Japan and other Asian countries, more than half of food allergies are caused by eggs. At present, there is no particularly effective treatment for egg allergy, and strictly avoiding the intake of eggs is the most effective way to prevent egg allergy. However, with the development of the modern food industry, it is almost impossible for people with allergies to completely avoid contact with foods containi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/34
CPCA23J3/04A23J3/341A23L33/17A23L5/25A23L5/21A23J1/08
Inventor 段翔刘学波谭银莹兰莹王玉堂刘志刚肖春霞陈琳
Owner NORTHWEST A & F UNIV
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