Method for extracting protein from egg white

Abstract

The invention provides a method for extracting protein from egg white. The method mainly uses a salt precipitation combined with resin adsorption to separate six proteins including ovomucin, ovotransferrin, egg albumin, egg inhibitor, egg mucin and lysozyme from egg white. The method is simple in process and short in extraction cycle and easy to realize industrialization, not only avoids the problem of toxic reagent residues, but also greatly improves production efficiency. The method greatly improves the added value of egg processing, and produces significant economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of protein extraction, in particular to a method for extracting protein from egg white. Background technique [0002] my country is a big poultry country, and the output of poultry eggs ranks first in the world. As one of the most common animal foods in human life, eggs are also an important source of nutrition for humans. In addition, eggs also have a variety of industrial properties, such as foaming, emulsifying, and gelling properties, and are widely used in many fields such as medicine, food industry, and daily chemical industry. These characteristics are closely related to various proteins rich in eggs. For example, ovalbumin, the most abundant protein in egg white, accounts for 54% of the total protein content of egg white, and has good foaming, gelling and emulsifying properties; Ovotransferrin with a content of 12% has a strong ability to chelate iron ions, and has the potential to be developed as a...

AI Technical Summary

Problems solved by technology

[0004] From the above patents and literatures, it can be seen that the chromatographic separation technology adopted by the protein isolate makes its application in industrial production very limited. Adding toxic reagents such as trichloroacetic acid is not only easy to irreversibly denature proteins, but also the safety problems due to the residual toxic reagents are not conducive to its application in the food industry

Second, most researchers need to use different chromatographic devices to improve the purity of various proteins when jointly separating multiple proteins. However, due to the low sample loading and low production efficiency of the chromatographic devices, the cost of protein preparation is too high, which is not conducive to industrialization Production

[0005] In view of the introduction of toxic reagents, low extraction efficiency, and the cost of industrial production in the current process of extracting various proteins from eggs, it is necessary to develop an efficient, green, and economical extraction method

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