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Industrial preparation method of phosvitin phosphopeptide and yolk polypeptide

A technology of phosvitin and yolk protein, which is applied in the field of industrial preparation of phosvitin phosphopeptide and yolk polypeptide, can solve the problems that are not suitable for large-scale industrial production, the egg yolk cannot be comprehensively utilized, and the denaturation degree of egg yolk powder is low. To achieve the effect of increasing the utilization value, increasing the added value of the product, and promoting the absorption of the human body

Active Publication Date: 2020-12-22
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing research on egg yolk polypeptides mainly focuses on its functionality, and on the preparation process of egg yolk polypeptides, the research mainly focuses on the optimization of its enzymatic hydrolysis process, and most of the raw materials used in the research are prepared by Soxhlet extraction. Defatted egg yolk powder, the degree of denaturation of this egg yolk powder is relatively low, and its properties are quite different from the industrially produced defatted egg yolk powder
The previous techniques for preparing phosvitin phosphopeptides were often to extract phosvitin from egg yolk, which resulted in the inability of comprehensive utilization of egg yolk, and the use of expensive separation and purification methods, which is not suitable for large-scale industrial production

Method used

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  • Industrial preparation method of phosvitin phosphopeptide and yolk polypeptide
  • Industrial preparation method of phosvitin phosphopeptide and yolk polypeptide
  • Industrial preparation method of phosvitin phosphopeptide and yolk polypeptide

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Experimental program
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Effect test

Embodiment 1

[0065] A method for industrially preparing phosvitin phosphopeptide and yolk polypeptide at the same time, comprising the steps of:

[0066] (1) Dissolving defatted egg yolk powder (containing 85% protein), controlling the ratio of solid to liquid to be 1:8 (w / v);

[0067] (2) adopt 3000rpm rotary disc type wet pulverization, pass through 100 mesh sieves then, obtain the homogenate of defatted egg yolk powder;

[0068] (3) Homogenate the obtained defatted egg yolk powder to adjust the pH=7.0, carry out enzymolysis with neutral protease, the addition amount is 2000U / g, stirring the enzymolysis time is 2.5h, after the enzymolysis, adjust the pH to 4.2, stir at 30rpm for 2min, Use a 100nm ceramic membrane to filter and separate at 0.1MPa at a temperature of 30°C to obtain a yolk polypeptide clarified liquid and a phosvitin precipitate;

[0069] (4) desalting the egg yolk polypeptide clarified liquid obtained in step (3) through a nanofiltration membrane with a molecular weight o...

Embodiment 2

[0078] A method for industrially preparing phosvitin phosphopeptide and yolk polypeptide at the same time, comprising the steps of:

[0079] (1) Dissolving defatted egg yolk powder (containing 65% protein), controlling the ratio of solid to liquid to be 1:10 (w / v);

[0080] (2) Adopt 3000rpm rotary disc type wet pulverization to pass through a 300 mesh sieve to obtain a homogenate of defatted egg yolk powder;

[0081] (3) Homogenate the obtained defatted egg yolk powder to adjust the pH to 7.0, use neutral protease for enzymolysis, add 3000U / g, stir for 3 hours for enzymolysis, adjust the pH to 4.2 after enzymolysis, stir at 50rpm for 2min, and use 500nm The ceramic membrane was filtered and clarified at 0.3MPa and 50°C, and clarified and separated to obtain yolk polypeptide clarified liquid and phosvitin precipitate;

[0082] (4) desalting the egg yolk polypeptide clarified liquid obtained in step (3) through a nanofiltration membrane with a molecular weight of 300, adding 3...

Embodiment 3

[0097] A method for industrially preparing phosvitin phosphopeptide and yolk polypeptide at the same time, comprising the steps of:

[0098] (1) Dissolving defatted egg yolk powder (containing 75% protein), controlling the ratio of solid to liquid to be 1:9 (w / v);

[0099] (2) adopt 3000rpm rotary disc type wet pulverization to pass through a 200-mesh sieve to obtain a homogenate of defatted egg yolk powder;

[0100] (3) The resulting defatted egg yolk powder was homogenized to adjust pH=7.0, and the enzymolysis was carried out with neutral protease. The 200nm ceramic membrane is filtered and clarified at 0.2MPa and 60°C to clarify the separated yolk polypeptide clarified liquid and phosvitin precipitate;

[0101] (4) desalting the egg yolk polypeptide clarified liquid obtained in step (3) through a nanofiltration membrane with a molecular weight of 300, adding 3 times the volume of pure water for desalination, to obtain a egg yolk polypeptide concentrate (solid content is 13...

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Abstract

The invention discloses an industrial preparation method of phosvitin phosphopeptide and yolk polypeptide, and belongs to the technical field of biology. The preparation method takes skim egg yolk powder, especially the skim egg yolk powder with severe degeneration, loss of functionality and severely reduced values after the industrial extraction of lecithin, as a raw material; through twice enzymolysis, a ceramic membrane is used to separate yolk polypeptide and phosvitin after first enzymolysis, and secondary enzymolysis is performed after the alkali treatment of the phosvitin, so that the yolk polypeptide and the phosvitin phosphopeptide can be simultaneously prepared. Through the method, the skim egg yolk powder can be fully utilized, the values of the low-value skim egg yolk powder after the industrial extraction of the lecithin can be especially and effectively enhanced, and the industrial production of the yolk polypeptide and the phosvitin phosphopeptide can be synchronously realized.

Description

technical field [0001] The invention relates to an industrial preparation method of phosvitin phosphopeptide and yolk polypeptide, belonging to the field of biotechnology. Background technique [0002] Egg yolk has high nutritional value, and its main components are proteins and lipids. Among them, egg yolk lecithin is a functional component with important value. With the development of deep processing of egg products, a large amount of by-products of defatted egg yolk powder will be produced during the process of extracting high-quality lecithin from egg yolk. Due to the use of organic solvents such as alcohol in the extraction process, the protein in defatted egg yolk powder will be severely denatured and basically lost. The original functionality has reduced its value, so it is mostly used as animal feed at present, resulting in a great waste of protein resources. Since the 20th century, many scholars have isolated a variety of active peptides from egg yolk. At present, ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/30C07K1/14A23L33/18A61K38/01
CPCC12P21/06C07K1/36C07K1/34C07K1/30C07K1/145A23L33/18A61K38/012Y02P60/87
Inventor 苏宇杰焦涵杨严俊顾璐萍常翠华李俊华陈杰
Owner JIANGNAN UNIV
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