Preparation method of egg white polypeptide

Abstract

The invention discloses a preparation method of egg white polypeptide, and relates to a preparation method of egg white protein polypeptide. The invention provides a preparation method of egg white polypeptide. The method is simple and low in cost, and the prepared egg white polypeptide has no bitter taste. The preparation method comprises the following steps: 1, melting egg white at low temperature and removing impurities by microfiltration; 2, adjusting the pH value, and adding Maxipro NPU enzyme for modification treatment; 3, inactivating; 4, carrying out composite enzymolysis, then carrying out enzyme deactivation, and cooling; 5, centrifuging, ultra-filtering and concentrating; 6, spray drying. The hydrolysis rate of the method reaches 70% or above of the total egg white protein.

Description

technical field [0001] The invention relates to a preparation method of egg white protein polypeptide. Background technique [0002] Because the amino acid composition and ratio of protein are the closest to those of human tissue, eggs have extremely high biological value. Therefore, eggs are an indispensable and important source of protein food for us every day. However, for some special populations such as those who exercise, those who are allergic to egg yolks, those with high cholesterol, those who do not like to eat egg yolks, or those who are seriously ill and need to supplement pure protein nutrition, they have special requirements for using eggs to supplement body protein nutrition. As needed, use only egg whites. [0003] Ovalbumin (54%), which accounts for the most egg white protein content, has a molecular weight of 45KDa; ovotransferrin, which accounts for 12%, has a molecular weight of 76KDa; The molecular weight of ovomucoid is 28KDa; in addition, there are 8...

AI Technical Summary

Problems solved by technology

[0004] However, egg white protein has special characteristics such as very complex components, high viscosity, high gelatinity, heat coagulation, and contains enzyme inhibitors, so it is commonly used to degrade with other types of proteins (such as soybean protein, milk protein, etc.) method, can not achieve the desired effect on the degradation of egg white protein

At present, the method of degrading egg white protein into egg white peptide is to use alkaline protease or pepsin for primary or secondary degradation. The degradation effect is not ideal, the hydrolysis rate is less than 30%, and the flavor is poor.

Moreover, the bitter taste produced by enzymatic hydrolysis of egg white protein has no satisfactory solution in the existing technology. Most of them use the additive masking method to cover the bitter taste instead of removing bitter substances, resulting in bad taste; or use activated carbon or macroporous Resin adsorption method, which will lead to serious loss of peptide products; the effect of these methods is not ideal, and additional production costs are increased

[0005] At present, egg white protein powder is used as a raw material for the preparation of egg white peptides. Due to the production cost of drying egg white liquid into egg white powder, the cost of raw materials for the production of egg white peptides is high.

Another technology uses multiple anion and cation exchange desalination treatments, the process is too complicated, which will increase the cost of ion exchange resin regeneration treatment