A kind of industrial preparation method of phosvitin phosphopeptide and yolk polypeptide

A phosvitin and phosphopeptide technology is applied in the field of industrialized preparation of phosvitin phosphopeptides and yolk polypeptides, and can solve the problems of unsuitability for industrialized large-scale production, low degree of denaturation of egg yolk powder, inability to comprehensively utilize egg yolk, and the like, To achieve the effect of improving the utilization value, increasing the added value of the product, and promoting the absorption of the human body
CN112111546BActive Publication Date: 2022-05-17JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2022-05-17

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Abstract

The invention discloses an industrial preparation method of phosvitin phosphopeptide and yolk polypeptide, belonging to the field of biotechnology. The present invention uses defatted egg yolk powder, especially defatted egg yolk powder that is seriously denatured, lost in functionality, and seriously reduced in value after industrialized extraction of lecithin, as a raw material, through two enzymatic hydrolysis, and after the first enzymatic hydrolysis, a ceramic membrane is used to separate the egg yolk polypeptide and phosvitin, the second enzymolysis is carried out after the phosvitin is treated with alkali, so as to simultaneously prepare the phosvitin polypeptide and the phosvitin phosphopeptide. The method of the invention can make full use of the defatted egg yolk powder, especially can effectively improve the value of the low-value defatted egg yolk powder after industrial lecithin extraction, and simultaneously realize the industrial production of yolk polypeptide and phosvitin phosphopeptide.
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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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