Preparation method of egg shell membrane polypeptide

An eggshell membrane and shell membrane separation technology, applied in the food field, can solve the problems of product separation and purification and wastewater treatment burden, poor water solubility of keratin, potential safety hazards, etc., achieve good antioxidant activity, product safety, and avoid toxic and harmful reagents. Effect

Active Publication Date: 2020-01-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor water solubility of keratin, there are few active sites for enzyme interaction, resulting in long reaction time and low enzymatic hydrolysis efficiency
Therefore, the eggshell membrane can be pretreated to improve the effici

Method used

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  • Preparation method of egg shell membrane polypeptide
  • Preparation method of egg shell membrane polypeptide
  • Preparation method of egg shell membrane polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Preparation of raw materials: cleaning and sterilizing the collected eggshells, separating the shells and membranes by a shell-membrane separator, drying the obtained eggshell membranes at 50° C. for 8 hours, pulverizing them, and passing through a 100-mesh screen to obtain eggs. Shell powder.

[0046] (2) pretreatment: the water content of the eggshell film powder obtained in the adjustment step (1) is 20%, the control screw speed is 100r / min, and the extrusion process is carried out under the condition of a temperature of 140 ° C, and the obtained eggshell The puffed film is pulverized through a 60-mesh sieve and then treated with a dilute alkaline solution. The eggshell film powder after extrusion, pulverization, and sieving was mixed with 0.1M NaOH at a temperature of 30°C, according to a solid-liquid ratio of 1:15 (w / w), and stirred at a constant temperature for 3 hours to obtain a mixture.

[0047] (3) Enzymatic hydrolysis: adjust the temperature of the mixtu...

Embodiment 2

[0054] (1) Preparation of raw materials: The collected eggshells are cleaned and sterilized, the shell membranes are separated by a shell membrane separator, and the obtained eggshell membranes are dried at 50°C for 6 hours and then pulverized to a particle size of 100 mesh eggshell membranes powder.

[0055] (2) pretreatment: the water content of the eggshell film powder obtained in the adjustment step (1) is 20%, the control screw speed is 100r / min, and the extrusion process is carried out under the condition of a temperature of 140 ° C, and the obtained eggshell The puffed film is pulverized through a 60-mesh sieve and then treated with a dilute alkaline solution. The eggshell membrane powder that has been extruded, pulverized and sieved is mixed with 0.25M NaOH at a temperature of 30°C at a solid-to-liquid ratio of 1:15 (w / w), and stirred at a constant temperature for 6 hours to obtain a mixture.

[0056] (3) Enzymatic hydrolysis: adjust the temperature of the mixture obt...

Embodiment 3

[0063] (1) Preparation of raw materials: cleaning and sterilizing the collected eggshells, separating the shells and membranes by a shell-membrane separator, drying the obtained eggshell membranes at 55°C for 8 hours and then pulverizing them, passing through a 100-mesh sieve to obtain eggs. Shell powder.

[0064] (2) pre-treatment: the water content of the eggshell film powder obtained in the adjustment step (1) is 20%, the control screw speed is 100r / min, and the extrusion process is carried out under the condition of a temperature of 140° C. The obtained eggshell The puffed film is pulverized through a 60-mesh sieve and then treated with a dilute alkaline solution. The eggshell film powder after extrusion, pulverization, and sieving was mixed with 0.1M NaOH at a temperature of 30°C, according to a solid-liquid ratio of 1:15 (w / w), and stirred at a constant temperature for 3 hours to obtain a mixture.

[0065] (3) Enzymatic hydrolysis: adjust the temperature of the mixture ...

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Abstract

The invention discloses a preparation method of an egg shell membrane polypeptide, and belongs to the field of food. A combined technology of extrusion swelling, treatment with dilute alkali and enzymolysis is adopted, namely, an egg shell membrane is firstly subjected to extrusion swelling and dilute alkali pretreatment, and then is subjected to enzymolysis, so that the enzymolysis efficiency isimproved, toxic reagents such as ionic liquid and an organic solvent are avoided, thus, the shell membrane polypeptide with oxidation resistance is prepared and contains abundant mucopolysaccharide, the yield of the mucopolysaccharide reaches 23.58 mg/g of the egg shell membrane, and total nitrogen recovery is 78.09%. The product egg shell membrane polypeptide has good antioxidant activity, and the molecular weight is mainly 1000 Da or below, and accounts for 89.54%.

Description

technical field [0001] The invention relates to a preparation method of eggshell membrane polypeptide, belonging to the field of food. Background technique [0002] The main component of eggshell membrane is protein, which accounts for about 90% of the total weight of the membrane, mainly in the form of glycoproteins, and also contains about 3% of liposomes and 2% of mucopolysaccharides. The protein is mainly keratin, and also contains collagen, lysozyme, ovotransferrin, ovalbumin, etc., and the variety is very rich. Mucopolysaccharides are mainly hyaluronic acid and chondroitin sulfate. Among them, hyaluronic acid is known as the most ideal natural moisturizing factor, which has excellent moisturizing effect and can resist skin aging and wrinkles. Chondroitin sulfate has physiological functions such as regulating metabolism, anti-inflammatory, anti-viral, and anti-tumor. It has been used in the clinical treatment of rheumatism, nephritis, peptic ulcer and other diseases. ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K14/78C07K14/465C07K1/14C07K1/34C08B37/00
CPCC07K1/145C07K1/34C07K14/465C07K14/78C08B37/0003C12P21/06Y02P20/54
Inventor 苏宇杰张钰顾璐萍杨严俊常翠华李俊华
Owner JIANGNAN UNIV
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