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Preparation method of egg white powder with high solubility and low allergenicity

A technology of egg white powder and egg white, which can be used in food ingredients as pH value modifiers, food drying, food science, etc., can solve problems such as complexity, cost increase, and complicated operation, and achieve good quality of finished products, reduce waste of resources, Optimizing the effect of enzymatic hydrolysis conditions

Inactive Publication Date: 2019-08-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many methods for improving the solubility of egg white, such as: patent CN108850885A achieves the purpose of improving solubility by adding materials that are conducive to dissolution and stability, but the operation is complicated, and adding more food additives and sugars increases the cost; patent CN103263036A The solubility of the egg white is improved through the ratio of the three enzymes, but it needs to change the temperature and pH many times, which is more complicated

Method used

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  • Preparation method of egg white powder with high solubility and low allergenicity
  • Preparation method of egg white powder with high solubility and low allergenicity

Examples

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Effect test

Embodiment 1

[0033] A preparation method of highly soluble and hypoallergenic egg white powder, specifically comprising the following steps:

[0034] (1) Raw material preparation: preferably fresh egg whites, add 30% (accounting for the mass ratio of the diluted mixed solution) distilled water to dilute, and mix to obtain the mixed solution;

[0035] (2) Centrifuge to remove impurities: take the mixed solution, and under the condition of 3000g, centrifuge for 10min to remove impurities to obtain egg white dilution;

[0036] (3) pH adjustment: take the egg white dilution, and adjust the pH of the egg white liquid to 7.5 with 1% citric acid solution at 25°C;

[0037] (4) Enzymolysis: take the diluted egg white solution that has adjusted the pH value and add the prepared compound protease (including subtilisin, alkaline protease) for enzymolysis, the enzyme activity is 350U / mg, and the egg white enzymolysis solution is obtained; enzymolysis The conditions are temperature 60°C, enzymolysis ti...

Embodiment 2

[0041] A preparation method of highly soluble and hypoallergenic egg white powder, specifically comprising the following steps:

[0042] (1) Raw material preparation: preferably fresh egg whites, add 30% (accounting for the mass ratio of the diluted mixed solution) distilled water to dilute, and mix to obtain the mixed solution;

[0043] (2) Centrifuge to remove impurities: take the mixed solution, and under the condition of 3000×g, centrifuge for 10 minutes to remove impurities to obtain egg white dilution;

[0044] (3) pH adjustment: take the egg white dilution, and adjust the pH of the egg white liquid to 7.5 with 1% citric acid solution at 25°C;

[0045] (4) Enzymolysis: take the diluted egg white solution that has adjusted the pH value and add the prepared compound protease (including subtilisin, papain, bromelain) to carry out enzymolysis, the enzyme activity is 350U / mg, and the egg white enzymolysis solution is obtained; The enzymolysis conditions are temperature 65°C,...

Embodiment 3

[0049] A preparation method of highly soluble and hypoallergenic egg white powder, specifically comprising the following steps:

[0050] (1) Raw material preparation: preferably fresh egg whites, add 30% (accounting for the mass ratio of the diluted mixed solution) distilled water to dilute, and mix to obtain the mixed solution;

[0051] (2) Centrifuge to remove impurities: take the mixed solution, and under the condition of 3000g, centrifuge for 10min to remove impurities to obtain egg white dilution;

[0052] (3) pH adjustment: take the egg white dilution, and adjust the pH of the egg white liquid to 7.5 with 1% citric acid solution at 25°C;

[0053] (4) Enzymolysis: Take the egg white dilution solution with adjusted pH value and add the prepared compound protease (including subtilisin, bromelain and alkaline protease) for enzymolysis, the enzyme activity is 350U / mg, and the egg white enzymolysis solution is obtained ; Enzymolysis conditions are temperature 60°C, enzymolysi...

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Abstract

The invention discloses a preparation method of egg white powder with high solubility and low allergenicity. The preparation method includes the following steps that 1, egg white liquid is prepared; 2, low-speed centrifugation is conducted to remove impurities; 3, protease is adopted to conduct enzymolysis; 4, enzyme deactivation and cooling are conducted; 5, spray drying or freeze drying is conducted to prepare the enzymolyzed egg white powder. Compared with the prior art, by using the composite protease for conducting enzymolysis under a specific condition, the solubility of the egg white isimproved, and the allergenicity of the egg white is reduced; enzymolysis liquid is subjected to freeze drying or spray drying to be made into the powder, and therefore, not only is the solubility ofthe egg white improved, but also the allergenicity of the egg white is reduced; when the processing characteristics of the egg white are maintained, the utilization rate of the egg white is increased,the application field of the egg white is broadened, resources are fully utilized, and the economic value of the egg white is improved.

Description

technical field [0001] The invention relates to a preparation method of highly soluble and low-allergenic egg white powder, belonging to the technical field of egg white powder processing. Background technique [0002] Eggs contain various nutrients such as protein, fat, lecithin, sterols, vitamins and trace elements. Protein contains 8 kinds of amino acids necessary for the human body, and is very similar to the composition of human protein. The human body’s absorption rate of egg protein Can be as high as 98%. Egg white powder is a dry egg product made from fresh eggs after beating, separation, filtration, homogenization, pasteurization, and spray drying. Although eggs have high nutritional value and widely exist in people's daily life, eggs are the second largest allergen among the eight major food allergens, and their allergenicity poses a great threat to the dietary safety of egg allergens. The allergens in eggs mainly exist in the egg white. At present, it is found t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20A23L5/00
CPCA23L15/25A23L5/25A23L5/00A23V2002/00A23V2200/06A23V2300/10
Inventor 饶胜其张如意沈佩瑶唐晟徐光伟杨振泉高璐胡钦郑香峰
Owner YANGZHOU UNIV
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