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Technology method for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation

A technology of synergistic modification and process method, which is applied in the field of synergistic modification of enzymatic hydrolysis and glycosylation to prepare functional egg white powder, which can solve the problems of increasing product production costs, not all proteins can be used, and waste of protein resources, etc., to achieve finished products Good quality, short cycle, and the effect of solving heavy fishy smell

Active Publication Date: 2018-10-16
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Facts have proved that not all the protein in eggs can be utilized. In food applications, the functional properties of egg white protein only show a small part, which not only seriously wastes protein resources, but also increases the production cost of related products.

Method used

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  • Technology method for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation

Examples

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Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1. A process for preparing functional egg white powder through enzymatic hydrolysis and glycosylation synergistic modification, comprising the following steps:

[0053] (1) Material selection: choose fresh eggs.

[0054] (2) Cleaning: Clean the surface of the eggs.

[0055] (3) Measure its moisture content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, and measure its moisture content. The protein content was measured by semi-micro Kjeldahl method.

[0056] (4) Egg white separation: Open the egg, separate the egg white and egg yolk, and collect the egg white.

[0057] (5) Dilution with distilled water: dilute egg whites with distilled water to 10% egg white liquid.

[0058] (6) Adjust pH and temperature: adjust the temperature of the water bath to 45 ℃, and adjust the pH of the egg white solution to 7.0 with sodium hydroxide solution or hydrochloric acid solution.

[0059] (7) Constant t...

Embodiment 2

[0069] Embodiment 2. A process for preparing functional egg white powder through synergistic modification of enzymatic hydrolysis and glycosylation, comprising the following steps:

[0070] (1) Material selection: choose fresh eggs.

[0071] (2) Cleaning: Clean the surface of the eggs.

[0072] (3) Measure its moisture content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, and measure its moisture content. The protein content was measured by semi-micro Kjeldahl method.

[0073] (4) Egg white separation: Open the egg, separate the egg white and egg yolk, and collect the egg white.

[0074] (5) Dilution with distilled water: dilute egg whites with distilled water to 10% egg white liquid.

[0075] (6) Adjust pH and temperature: adjust the temperature of the water bath to 50 °C, and adjust the pH of the egg white solution to 7.5 with sodium hydroxide solution or hydrochloric acid solution.

[0076] (7) Consta...

Embodiment 3

[0086] Embodiment 3. A process for preparing functional egg white powder through synergistic modification of enzymatic hydrolysis and glycosylation, comprising the following steps:

[0087] (1) Material selection: choose fresh eggs.

[0088] (2) Cleaning: Clean the surface of the eggs.

[0089] (3) Measure its moisture content and protein content: put a small amount of egg white in a petri dish in a drying oven for a certain period of time, and measure its moisture content. The protein content was measured by semi-micro Kjeldahl method.

[0090] (4) Egg white separation: Open the egg, separate the egg white and egg yolk, and collect the egg white.

[0091] (5) Dilution with distilled water: dilute egg whites with distilled water to 10% egg white liquid.

[0092] (6) Adjust pH and temperature: adjust the temperature of the water bath to 55 °C, and adjust the pH of the egg white solution to 8.0 with sodium hydroxide solution or hydrochloric acid solution.

[0093] (7) Consta...

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Abstract

The invention relates to the field of processing and producing of food ingredients, in particular to a technology method for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation. According to the technology method disclosed by the invention, the solubility of the egg white powder is improved through enzymolysis, and the emulsibility and the stability of finished products are improved through glycosylation. Two manners are combined, and specific conditions and technological parameters conforming to physical characteristics of egg white are limited, so that the high-quality egg white powder high in nutrient value, strong in function characteristics and good in solubility is prepared.

Description

technical field [0001] The invention relates to the field of food ingredient processing and production, in particular to a process for preparing functional egg white powder through synergistic modification of enzymolysis and glycosylation. Background technique [0002] my country's egg output has long been ranked first in the world. Because eggs are nutritious and cheap, they play an important role in people's diet. Egg white is an important part of eggs and has ideal emulsification and foaming properties. In view of its functional properties, it plays an important role in the physical and chemical properties of food in manufacturing, processing or preservation, so it is widely used in food various fields of processing. Egg whites contain no cholesterol and contain 40 different proteins, each of which has great health benefits. Egg whites also contain minerals essential for human health such as zinc, iron, copper, phosphorus, calcium and potassium. Egg whites mainly conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/08A23J3/34
CPCA23J1/08A23J3/341A23V2002/00A23V2250/511A23V2250/5428A23V2250/608A23V2250/505A23V2250/55A23V2300/38
Inventor 刘丽莉岳晓禹代晓凝陈珂李芳康怀彬赵胜娟
Owner HENAN UNIV OF SCI & TECH
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