A kind of extraction method of protein in egg white

Abstract

The invention provides a method for extracting protein in egg white, which mainly adopts the method of salting out precipitation combined with resin adsorption to separate ovomucin, ovotransferrin, ovalbumin, egg inhibitor, and ovomucoid from egg white at one time. and lysozyme, a total of six proteins, the method has a simple process and a short extraction period, not only avoiding the problem of toxic reagent residues, but also greatly improving production efficiency, and is easy to realize industrialization. The invention 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 country for raising poultry, and the output of 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 human beings. 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, which is the most abundant in egg white, accounts for about 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 b...

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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