Method for preparing antibacterial synergistic egg-derived lysozyme

An antibacterial synergistic, lysozyme technology, applied in biochemical equipment and methods, enzymes, hydrolytic enzymes, etc., can solve problems such as limiting the application potential of lysozyme

Inactive Publication Date: 2019-11-26
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Method for preparing antibacterial synergistic egg-derived lysozyme
  • Method for preparing antibacterial synergistic egg-derived lysozyme
  • Method for preparing antibacterial synergistic egg-derived lysozyme

Examples

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Embodiment 1

[0027] Embodiment 1--a preparation method of antibacterial and synergistic egg source lysozyme, comprising the following steps:

[0028] (1) Accurately prepare 10mg / mL egg white lysozyme aqueous solution, and different volumes of 2mg / mL Na 2 SO 3 Solution mixing, clear lysozyme aqueous solution and Na 2 SO 3 The reaction mass ratio of the solution is 10:1;

[0029] (2) Put the mixed solution in step (1) into a water bath at 50° C. and stir magnetically for 20 minutes;

[0030] (3) Put the mixed solution in step (2) into a dialysis bag with a molecular weight of 7000, and place it in a 4°C refrigerator for dialysis;

[0031] (4) Finally, pre-freezing in a refrigerator for 24 hours and then freeze-drying in a vacuum freeze dryer to obtain a product, which is stored in a desiccator at room temperature for future use.

Embodiment 2

[0032] Embodiment 2--a method for preparing antibacterial and synergistic egg-derived lysozyme, comprising the following steps:

[0033] (1) Accurately prepare 10mg / mL egg white lysozyme aqueous solution, and different volumes of 2mg / mL Na 2 SO 3 Solution mixing, clear lysozyme aqueous solution and Na 2 SO 3 The reaction mass ratio of the solution is 50:1;

[0034] (2) Put the mixed solution in step (1) into a water bath at 70° C. and stir magnetically for 60 minutes;

[0035] (3) Put the mixed solution in step (2) into a dialysis bag with a molecular weight of 14000, and place it in a refrigerator at 0°C for dialysis;

[0036] (4) Finally, pre-freeze in the refrigerator for 24 hours and then freeze-dry in a vacuum freeze dryer to obtain the product, which is stored in a desiccator at room temperature for future use.

Embodiment 3

[0037] Embodiment 3--a method for preparing antibacterial and synergistic egg-derived lysozyme, comprising the following steps:

[0038] (1) Accurately prepare 10mg / mL egg white lysozyme aqueous solution, and different volumes of 2mg / mL Na 2 SO 3 Solution mixing, clear lysozyme aqueous solution and Na 2 SO 3 The reaction mass ratio of the solution is 100:1;

[0039] (2) Put the mixed solution in step (1) into a water bath at 90° C. and stir magnetically for 100 min;

[0040] (3) Put the mixed solution in step (2) into a dialysis bag with a molecular weight of 10500, and place it in a refrigerator at 2°C for dialysis;

[0041] (4) Finally, pre-freeze in the refrigerator for 24 hours and then freeze-dry in a vacuum freeze dryer to obtain the product, which is stored in a desiccator at room temperature for future use.

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Abstract

The invention provides a method for preparing an antibacterial synergistic egg-derived lysozyme. The method comprises the following steps: (1) preparing an egg-white lysozyme aqueous solution, addinga Na2SO3 solution into the egg-white lysozyme aqueous solution, and performing mixing and reacting in a reaction mass proportion of the egg-white lysozyme aqueous solution and the Na2SO3 solution being (10:1)-(100:1); (2) putting the mixed solution in the step (1) into water bath, and performing magnetic stirring for 20-100 minutes; (3) putting the mixed solution in the step (2) into a dialysis bag, performing dialysis bag in a refrigerator at 0-4 DEG C; and (4) pre-freezing for 24 hours, performing freeze-drying in a vacuum freeze-drier to obtain a product, and storing the product in a dryerat room temperature for later use. By adopting the preparation method, the antibacterial spectrum of the reduction modified lysozyme is extended, the antibacterial spectrum of the egg-white lysozyme is broadened, the egg-white lysozyme has a good effect on gram-positive bacterium (G+bacterium) and gram-negative bacterium (G-bacterium). The antibacterial synergistic egg-derived lysozyme has doubleeffects, can widen the application range of lysozyme without toxic or side effect, and can be directly applied to production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing antibacterial and synergistic egg-derived lysozyme. Background technique [0002] There are a variety of bacteria in nature, and the Gram staining method can divide the bacteria into two categories: Gram-positive bacteria (G+ bacteria) and Gram-negative bacteria (G- bacteria). Many pathogenic bacteria are G-bacteria. As a natural antibacterial protein, egg white lysozyme has been approved as a food preservative or preservative by many countries and organizations for a long time because of its strong antibacterial properties, safety and non-toxicity, good water solubility, and wide range of action. Moreover, lysozyme belongs to a kind of cold sterilization, which can avoid the damage of food flavor caused by high temperature sterilization, and is especially meaningful for heat-sensitive substances. However, egg white lysozyme has been a non-broad-s...

Claims

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Application Information

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IPC IPC(8): C12N9/36
CPCC12N9/2462C12Y302/01017
Inventor 马美湖刘纪红
Owner HUAZHONG AGRI UNIV
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