Method for jointly extracting multiple kinds of yolk protein based on water phase separation and product

A combined extraction and protein technology, which is applied in the field of egg deep processing, can solve the problems of complex extraction steps and the use of organic solvents, and achieve the effect of random expansion or reduction of production scale, gentle treatment process and less equipment

Active Publication Date: 2019-07-12
CHENGDU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved in the present invention is to provide a method and preparation method for extracting multiple egg yolk proteins based on aqueous phase separation in order to solve the problems of complex extraction steps and the need to use organic solvents in the existing technology for joint extraction of various egg yolk proteins. obtained product

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  • Method for jointly extracting multiple kinds of yolk protein based on water phase separation and product
  • Method for jointly extracting multiple kinds of yolk protein based on water phase separation and product
  • Method for jointly extracting multiple kinds of yolk protein based on water phase separation and product

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Embodiment 1

[0066] Such as figure 1 As shown, the present embodiment provides a method for extracting multiple egg yolk proteins based on aqueous phase separation, which specifically includes the following steps:

[0067] (1) Take fresh egg yolk, add 0.5 times the volume of egg yolk in the aqueous phase solution to dilute, stir evenly, and let it stand at 3-5°C for 2-8 hours to make it layered; obtain the upper suspension, the middle solution and the lower precipitation, The suspension in the upper layer is marked as component A, the solution in the middle layer is marked as component B, and the sediment in the lower layer is marked as component C;

[0068] The aqueous phase solution is an aqueous solution containing sodium carboxymethylcellulose at a mass percent concentration of 0.1% (w / v);

[0069] (2) Take component A, add 0.5 times the volume of the aqueous phase solution and magnetically stir for 15 to 60 minutes, let it stand at 3 to 5°C for 2 to 8 hours to divide it into two laye...

Embodiment 2

[0073] This embodiment provides a method for extracting multiple egg yolk proteins based on aqueous phase separation, which specifically includes the following steps:

[0074] (1) Take fresh egg yolk, add 5 times the volume of the egg yolk in the aqueous phase solution to dilute, stir evenly, and let it stand at 3-5°C for 2-8 hours to make it layered; obtain the upper suspension, the middle solution and the lower precipitation, The suspension in the upper layer is marked as component A, the solution in the middle layer is marked as component B, and the sediment in the lower layer is marked as component C;

[0075] The aqueous phase solution is an aqueous solution containing 0.5% (w / v) pectin in mass percentage;

[0076] (2) Take component A, add 5 times the volume of the aqueous phase solution and magnetically stir for 15 to 60 minutes, let stand at 3 to 5°C for 2 to 8 hours to divide it into two layers, and collect the suspended matter in the upper layer, namely Egg yolk low...

Embodiment 3

[0080] This embodiment provides a method for extracting multiple egg yolk proteins based on aqueous phase separation, which specifically includes the following steps:

[0081] (1) Take fresh egg yolk, add 3 times the volume of the egg yolk in the aqueous phase solution to dilute, stir evenly, and let it stand at 3-5°C for 2-8 hours to make it layered; obtain the upper suspension, the middle solution and the lower precipitation, The suspension in the upper layer is marked as component A, the solution in the middle layer is marked as component B, and the sediment in the lower layer is marked as component C;

[0082] The aqueous phase solution is an aqueous solution containing 0.3% (w / v) xanthan gum in mass percent concentration;

[0083] (2) Take component A, add 3 times the volume of the aqueous phase solution and stir it magnetically for 15-60 minutes, let it stand at 3-5°C for 2-8 hours to separate the layers, and collect the suspended matter in the upper layer, which is the ...

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Abstract

The invention provides a method for jointly extracting multiple kinds of yolk protein based on water phase separation and a product. The method includes the steps that (1), fresh yolk is taken, a water phase solution with the volume 0.5-5 times that of the yolk is added for dilution, and the material is stirred, and is subjected to standing or is centrifugally layered; an upper-layer component A,a middle-layer component B and a lower-layer component C are obtained, wherein the water phase solution is polysaccharide matter with the mass percentage concentration of 0.1-0.5% or 2-8% of a water solution of low-molecular polymers; (2), the component A is taken, and yolk low-density lipoprotein is prepared; (3), the component B is taken, and yolk immune globulin is prepared; (4), the componentC is taken, and phosvitin and yolk high-density lipoprotein are prepared. The process is simple and short, the operation is easy, four kinds of yolk protein can be jointly extracted, the extracting efficiency is high, and the unit raw material output is high; extraction is carried out based on water phase separation, reagents used in the method are all food-grade or medicine-grade components, andthe reagents are green and safe; the treatment process is mild, and the functional characteristics and the bio-activity of the protein can be reserved to the maximum degree.

Description

technical field [0001] The invention belongs to the technical field of egg deep processing, and in particular relates to a method and a product for jointly extracting various egg yolk proteins, in particular to a method and a product for jointly extracting various egg yolk proteins based on aqueous phase separation. [0002] technical background [0003] The protein in egg yolk is diverse and rich in content, and it is a treasure house of functional proteins. At the same time, egg yolk is rich in phospholipids and unsaturated fatty acids, and is also an important source of functional lipid components. Based on this, the extraction of functional components of egg yolk can provide important raw material components or intermediates for health food, functional food, nutritionally fortified food, pharmaceutical preparations, etc. [0004] In recent years, the extraction and development of functional components of egg yolk have been researched and developed to a certain extent, su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/465C07K16/00C07K1/14
CPCC07K14/465C07K16/00
Inventor 耿放谢云霄王金秋黄群李述刚黄茜蔡朝霞马美湖
Owner CHENGDU UNIV
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