A method for industrialized extraction of ovotransferrin and its protein iron product

A technology for ovotransferrin and ovomucin, which is applied in the field of industrial extraction of ovotransferrin and protein iron products, can solve problems such as high cost, time-consuming and labor-intensive, and achieves low cost, reduced viscosity, and improved protein yield. Effect

Active Publication Date: 2022-01-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the purity of the extracted protein is very high, even reaching more than 98%, the cost of the resin, chromatographic column, and protein separation and purification equipment used is relatively high, and a large amount of extraction is also time-consuming and labor-intensive.

Method used

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  • A method for industrialized extraction of ovotransferrin and its protein iron product
  • A method for industrialized extraction of ovotransferrin and its protein iron product
  • A method for industrialized extraction of ovotransferrin and its protein iron product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Pretreatment of egg white:

[0047] Clean the surface of the eggs, separate the egg whites, and stir slowly and uniformly with an electric mixer. The conditions are: stirring speed 300r / min, time 10min;

[0048] 2) High-voltage pulsed electric field auxiliary treatment:

[0049] The egg white in 1) is subjected to PEF treatment, the conditions are field strength 25kv / cm, pulse number 6, time 7min;

[0050] 3) Add FeSO 4 Solution for chelation:

[0051] Add double-distilled water to the egg white after stirring evenly, and then slowly add NaHCO 3 and NaCl to the final concentration of 20mmol / L and 50mmol / L, fully dissolved and then added the prepared 50mmol / L FeSO 4 For chelation of the solution, add 1mL of ferrous solution to every 100mL of equal-volume diluted egg white solution to fully chelate ovotransferrin and ferrous ions. Stirring conditions are 300r / min for 20min;

[0052] 4) Add absolute ethanol for the first time:

[0053] Slowly add absolute ethanol ...

Embodiment 2

[0055] 1) same as 1) in embodiment 1;

[0056] 2) same as 2) in embodiment 1;

[0057] 3) same as 3) in embodiment 1;

[0058] Add absolute ethanol for the first time:

[0059] Slowly add absolute ethanol to a final concentration of 35% (calculated by volume ratio), and stir while adding. The stirring condition is 600r / min. After stirring evenly, immediately centrifuge to get the supernatant. The centrifugation condition is 3000×g for 20min.

Embodiment 3

[0061] 1) same as 1) in embodiment 1;

[0062] 2) same as 2) in embodiment 1;

[0063] 3) same as 3) in embodiment 1;

[0064] Add absolute ethanol for the first time:

[0065] Slowly add absolute ethanol to a final concentration of 40% (calculated by volume ratio), and stir while adding. The stirring condition is 600r / min. After stirring evenly, immediately centrifuge to get the supernatant. The centrifugation condition is 3000×g for 20min.

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Abstract

The invention relates to the technical field of protein extraction, specifically a method for industrialized extraction of ovotransferrin and its protein iron product, which mainly uses a high-voltage pulsed electric field to assist in the treatment of egg whites to reduce viscosity and surface tension, and the molecular polarization of the electric field induces more charged electrodes Sexual groups are exposed, and the charged molecules produce repeated violent movements. This movement destroys the fibrous structure of ovomucin, disintegrates the complex formed by ovomucin and ovomucoid, lysozyme and other soluble proteins, and the thick protein is thin. The viscosity is further reduced, and the molecular dispersion plays a very good auxiliary separation effect, which is helpful for the ultrafiltration separation in the later stage and improves the protein yield; by switching to ferrous iron and ovotransferrin in egg white for chelation, not only can Enhancing the structural stability of ovotransferrin makes it possible to add high-concentration ethanol for further purification in the later stage, and it is easier for the human body to absorb ferrous iron.

Description

technical field [0001] The invention relates to the technical field of protein extraction, in particular to a method for industrially extracting ovotransferrin and protein iron products thereof. Background technique [0002] Adding ferrous ions to the egg white for chelation can not only make the ovotransferrin structure more stable enough to resist high concentration of ethanol without denaturation, but also the ovotransferrin chelated with ferrous iron can increase the iron content of the protein. amount and as an iron supplement. Ovotransferrin in egg white can be used as an iron carrier to transport iron into the human body. After combining with iron, it can reduce its allergenicity. While supplementing iron, it also has antibacterial, antiviral, antioxidative, anti-inflammatory, anticancer, etc. biological activity. [0003] The research at home and abroad is mainly to chelate ovotransferrin with ferric iron. Considering that ovotransferrin extracted from chelated iro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/79C07K1/34A61K38/40A61P3/12
CPCC07K14/79A61K38/40A61P3/12
Inventor 马美湖石梦玲金永国
Owner HUAZHONG AGRI UNIV
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