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Egg polypeptide preparation method and egg polypeptide beverage

A technology of polypeptide powder and egg yolk, which is applied in the field of egg polypeptide preparation, can solve the problems affecting the quality of egg polypeptide products, and achieve the effects of good anti-oxidation function, increased enzymatic hydrolysis efficiency, and low bitterness

Pending Publication Date: 2020-09-08
南宁荣港生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many methods for extracting polypeptides from eggs, and the enzymatic hydrolysis method is commonly used, but the polypeptides produced after enzymatic hydrolysis of proteins are often accompanied by bitter and fishy smells, which affect the product quality obtained after subsequent application of egg polypeptides

Method used

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  • Egg polypeptide preparation method and egg polypeptide beverage
  • Egg polypeptide preparation method and egg polypeptide beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An egg polypeptide beverage, its raw material components are:

[0029] Deionized water 100g, egg polypeptide powder 3g, milk 10g, honey 9g, citric acid 0.5g, xanthan gum 0.15g, carboxymethylcellulose sodium 0.15g, sucrose ester 0.01g.

[0030] Its production steps include:

[0031] Step 1, preparation of egg polypeptide powder:

[0032] S1. Take 210g of egg white powder, add 1000g of deionized water and stir evenly to obtain protein solution 1; microwave the protein solution 1 at a microwave power of 90W for 30s, and then ultrasonicate at an ultrasonic frequency of 20kHz and an ultrasonic power of 420W. 10min, obtain the protein solution 2 after pretreatment;

[0033] S2. Add 12 g of alkaline protease to the protein solution 2, stir evenly to obtain a mixed solution 1, adjust the pH of the mixed solution 1 to 8.6 with a phosphate buffer solution, adjust the temperature to 52° C., shake and hydrolyze for 50 minutes, Then raise the temperature to 92°C, keep the tempera...

Embodiment 2

[0045] An egg polypeptide beverage, its raw material components are:

[0046] Deionized water 100g, egg polypeptide powder 3g, milk 10g, honey 9g, citric acid 0.5g, xanthan gum 0.15g, carboxymethylcellulose sodium 0.15g, sucrose ester 0.01g.

[0047] Its production steps include:

[0048] Step 1, preparation of egg polypeptide powder:

[0049] S1. Take 210g of egg yolk water-soluble protein powder, add 1000g of deionized water and stir evenly to obtain protein solution 1; microwave the protein solution 1 at a microwave power of 90W for 30s, and then at an ultrasonic frequency of 20kHz and an ultrasonic power of 420W. Ultrasound for 10 minutes to obtain the pretreated protein solution 2;

[0050] S2. Add 12 g of alkaline protease to the protein solution 2, stir evenly to obtain a mixed solution 1, adjust the pH of the mixed solution 1 to 8.6 with a phosphate buffer solution, adjust the temperature to 52° C., shake and hydrolyze for 50 minutes, Then raise the temperature to 9...

experiment example

[0075] 1. Determination of degree of hydrolysis

[0076] The method used: using double indicator formaldehyde titration

[0077] Degree of hydrolysis (%) = (amount of amino nitrogen generated after hydrolysis / total nitrogen content in the sample) × 100%

[0078] Determination of total nitrogen content: using the Kjeldahl method;

[0079] Determination of the amount of amino nitrogen:

[0080] (1) Phenolphthalein indicator: 0.5g phenolphthalein is dissolved in 100ml 50% ethanol to obtain 0.5% phenolphthalein;

[0081] (2) Neutral formaldehyde solution: formaldehyde solution (36-37%, analytically pure) 50ml, add about 3ml of 0.5% phenolphthalein indicator, add dropwise 0.1mol / L sodium hydroxide, make the solution microscopically pink, store in brown In the bottle, prepare before use;

[0082] (3) Determination of amino nitrogen: absorb 2ml of hydrolyzed solution, add 5ml of deionized water to a beaker, add 5 drops of phenolphthalein indicator to the beaker, add 2.0ml of neut...

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Abstract

The invention discloses an egg polypeptide preparation method and an egg polypeptide beverage. The preparation method comprises the following steps of firstly carrying out microwave and ultrasonic treatment on an egg-derived protein solution, then carrying out primary enzymolysis by using alkaline protease, then carrying out secondary enzymolysis by using immobilized flavourzyme, and finally carrying out embedding and adsorption by using beta-cyclodextrin and activated carbon, and obtaining the egg polypeptide powder by performing vacuum concentration and freeze drying; and enabling the prepared egg polypeptide powder to be compounded with cow milk, a sour agent, a sweetening agent, xanthan gum, sucrose ester and sodium carboxymethylcellulose to prepare the egg polypeptide beverage, and the flavor is good. The prepared egg polypeptide powder is low in bitterness, good in flavor and relatively high in foamability and oxidation resistance, and the egg polypeptide beverage prepared by applying the egg polypeptide powder to the beverage has a relatively high sensory score.

Description

technical field [0001] The present invention relates to the field of polypeptide preparation methods. More specifically, the present invention relates to a preparation method of egg polypeptide and egg polypeptide beverage. Background technique [0002] Egg polypeptide is a polypeptide substance extracted from egg protein, which has the characteristics of anti-oxidation and anti-fatigue. Compared with protein with large molecular weight, it has significant biological activity, such as anti-oxidation, anti-fatigue, blood pressure lowering and other functional properties. It can be extracted from protein and applied to other products to better enrich other products nutrition. [0003] Egg polypeptides can be applied to food, health care products and other fields, such as using egg polypeptides to make nutritional drinks, yogurt, effervescent tablets, etc., which can significantly improve the functional properties of food. At present, there are many methods for extracting po...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L5/30A23L33/18C07K1/14C12P21/06
CPCA23L2/38A23L33/18A23L5/32A23L5/34C12P21/06C07K1/14A23V2002/00A23V2250/55A23V2300/48
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司
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