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Preparing method of low-allergenicity ovalbumin peptide

A low-sensitivity technology for ovalbumin, applied in the field of preparation of low-sensitivity ovalbumin peptides, can solve the problems of reducing molecular weight and reducing allergenicity

Active Publication Date: 2019-06-18
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the effect of enzymatic method on allergens is mainly divided into two aspects: one is to break some chemical bonds that maintain its spatial structure to change its tertiary structure to reduce allergies; the other is to break amide bonds or peptide bonds to reduce its molecular weight, which may reduce its allergenicity

Method used

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  • Preparing method of low-allergenicity ovalbumin peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing a low-sensitivity ovalbumin peptide, comprising the steps of:

[0020] (1) Pretreatment: prepare food-grade hydrogen peroxide with a mass fraction of solute of 0.1%, according to the mass ratio ovalbumin: food-grade hydrogen peroxide: potassium citrate: calcium chloride = 10:0.1:0.06:0.01, the Add high-grade hydrogen peroxide into the ovalbumin, fully stir and mix, then add potassium citrate and calcium chloride to the mixture in turn to obtain mixture A;

[0021] (2) Glycosylation: Dissolve 30 parts of mixed material A and 30 parts of glucose in deionized water in parts by mass, and mix evenly after dissolving. The quality of deionized water is 5 times the total mass of mixed material A and glucose to be dissolved ; After mixing evenly, freeze-drying, and after freeze-drying, react for 1 hour at a relative humidity of 60% to 80% and a temperature of 50 to 70°C to obtain sample B;

[0022] (3) Enzymolysis: add pepsin enzymolysis solution whose ma...

Embodiment 2

[0027] A method for preparing a low-sensitivity ovalbumin peptide, comprising the steps of:

[0028] (1) Pretreatment: prepare food-grade hydrogen peroxide with a mass fraction of solute of 0.8%, according to the mass ratio ovalbumin: food-grade hydrogen peroxide: potassium citrate: calcium chloride = 10:0.2:0.10:0.02, the Add high-grade hydrogen peroxide into the ovalbumin, fully stir and mix, then add potassium citrate and calcium chloride to the mixture in turn to obtain mixture A;

[0029] (2) Glycosylation: Dissolve 40 parts of mixture A and 40 parts of glucose in deionized water in parts by mass, and mix evenly after dissolving. The quality of deionized water is 5 times the total mass of mixture A and glucose to be dissolved ; After mixing evenly, freeze-drying, and after freeze-drying, react for 3 hours at a relative humidity of 60% to 80% and a temperature of 50 to 70°C to obtain sample B;

[0030] (3) Enzymolysis: Add pepsin enzymolysis solution whose mass is 4 times...

Embodiment 3

[0035] A method for preparing a low-sensitivity ovalbumin peptide, comprising the steps of:

[0036] (1) Pretreatment: configure food-grade hydrogen peroxide with a mass fraction of solute of 1.5%, according to the mass ratio ovalbumin: food-grade hydrogen peroxide: potassium citrate: calcium chloride = 10:0.2:0.14:0.02, the food Add high-grade hydrogen peroxide into the ovalbumin, fully stir and mix, then add potassium citrate and calcium chloride to the mixture in turn to obtain mixture A;

[0037] (2) Glycosylation: Dissolve 50 parts of mixture A and 50 parts of glucose in deionized water in parts by mass, and mix evenly after dissolving. The quality of deionized water is 5 times the total mass of mixture A and glucose to be dissolved ; After mixing evenly, freeze-drying, and after freeze-drying, react for 4 hours at a relative humidity of 60% to 80% and a temperature of 50 to 70°C to obtain sample B;

[0038] (3) Enzymolysis: Add pepsin enzymolysis solution with a mass 4 ...

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Abstract

The invention discloses a preparing method of a low-allergenicity ovalbumin peptide. The preparing method comprises the steps of pretreatment, glycosylation, enzymolysis, enzyme deactivation, filtering and spray drying, and finally, the low-allergenicity ovalbumin peptide is obtained. According to the low-allergenicity ovalbumin peptide prepared by means of the processing technology, the nutritional ingredients are reserved to a great extent, and the allergenicity is effectively lowered.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a low-sensitivity ovalbumin peptide. Background technique [0002] According to statistics, about 3.5%–5% of infants and children in the world are allergic to eggs. In the United States alone, 4% of children are allergic to eggs, and the incidence of egg allergy at the age of 2.5 is 2.6%. Egg allergy mainly manifests as skin symptoms, gastrointestinal symptoms and respiratory symptoms. The early symptoms of allergies in children with allergies are eczema, and rhinitis and asthma develop in school-age children. Therefore, it is urgent for allergic people to reduce the allergenicity of food proteins. [0003] Glycosylation belongs to the early stage of Maillard reaction. In the glycosylation reaction stage, the amino group of the protein and the hydroxyl group of the reducing sugar are dehydrated and condensed into a glycoprotein, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 涂宗财毛积华王辉
Owner JIANGXI NORMAL UNIV