Preparation method for extracting peptide chelated calcium through combined conversion of enzymolysis and chelation

A technology of chelating calcium and enzymatic hydrolysis, applied in the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of environmental pollution, waste of calcium and protein resources, etc.

Active Publication Date: 2021-05-14
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of accumulated and discarded salted egg whites and eggshells not only seriously pollute the environment, but also cause a lot of waste of calcium and protein resources. How to

Method used

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  • Preparation method for extracting peptide chelated calcium through combined conversion of enzymolysis and chelation
  • Preparation method for extracting peptide chelated calcium through combined conversion of enzymolysis and chelation

Examples

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Embodiment 1

[0027] Example 1: Preparation of salted egg white peptide chelated calcium by phosphorylation of sodium tripolyphosphate

[0028] A preparation method for enzymatic hydrolysis and chelation combined transformation to extract peptide chelated calcium, said method comprising the following steps:

[0029] (1) Wash and crush the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a speed of 400r / min, a material-to-liquid ratio of 1:2, and a ball-to-material ratio of 5:1.

[0030] (2) Add 5000U / g of protease to the salted egg white, the protease is flavor protease, the reaction temperature is 50°C, and the pH value is 7. After the reaction is carried out for 3 hours, the peptide is obtained by inactivating the enzyme, and the peptide is dissolved in 0.02mol / L, pH value of 7.4 phosphate buffer solution (disodium hydrogen phosphate and sodium dihydrogen phosphate), to prepare a 0.01mol / L protein solution. Adjust the pH to 7.5, add sodium tripolyph...

Embodiment 2

[0033] Embodiment 2: Salted egg white peptide chelated calcium prepared by sodium tripolyphosphate phosphorylation

[0034] A preparation method for enzymatic hydrolysis and chelation combined transformation to extract peptide chelated calcium, said method comprising the following steps:

[0035] (1) Wash and crush the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a speed of 400r / min, a material-to-liquid ratio of 1:2, and a ball-to-material ratio of 5:1.

[0036] (2) Add 5000U / g of protease to the salted egg white, the protease is flavor protease, the reaction temperature is 51°C, and the pH value is 7. After the reaction is carried out for 3 hours, the peptide is obtained by inactivating the enzyme, and the peptide is dissolved in 0.02mol / L, pH value of 7.4 phosphate buffer solution, prepared into 0.01mol / L protein solution. Adjust the pH to 7.5, add sodium tripolyphosphate (STP) to 2%, react at 30°C, and react for 1 hour to obtain ...

Embodiment 3

[0039] Example 3: Preparation of Salted Egg White Peptide Chelated Calcium by Phosphorylation with Sodium Pyrophosphate

[0040] A preparation method for enzymatic hydrolysis and chelation combined transformation to extract peptide chelated calcium, said method comprising the following steps:

[0041] (1) Wash and crush the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a speed of 400r / min, a material-to-liquid ratio of 1:2, and a ball-to-material ratio of 5:1.

[0042] (2) Add 5000U / g of protease to the salted egg white, the protease is flavor protease, the reaction temperature is 51°C, and the pH value is 7. After the reaction is carried out for 3 hours, the peptide is obtained by inactivating the enzyme, and the peptide is dissolved in 0.02mol / L, pH value of 7.4 phosphate buffer solution, prepared into 0.01mol / L protein solution. Adjust pH to 3, add sodium pyrophosphate to 2%, reaction temperature to 80° C., and reaction time to 1 h...

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Abstract

The invention relates to a preparation method for extracting peptide chelated calcium through combined transformation of enzymolysis and chelation, which comprises the following steps: processing waste eggshells from poultry eggs and salted egg white as raw materials, performing pretreatment on the salted egg white, performing a synergistic effect of proteolysis and chelation of ultramicro eggshell powder, and performing impurity removal and extraction to obtain the peptide chelated calcium. According to the preparation method, flavourzyme is added into the salted egg white to decompose protein, supernate obtained after enzymolysis and centrifugation is subjected to phosphorylation treatment, calcium binding sites of peptide are increased, the peptide binding sites and calcium in the ultramicro eggshell powder are chelated to form peptide chelated calcium, and therefore the extraction rate of the peptide chelated calcium is effectively increased. According to the preparation method, waste eggshells and salted egg white are utilized, waste is turned into wealth, and the peptide chelated calcium which is high in solubility and easy to absorb is prepared.

Description

technical field [0001] The invention relates to the field of egg product processing, in particular to a preparation method for enzymatic hydrolysis and chelation combined transformation to extract peptide chelated calcium. Background technique [0002] With the continuous improvement of people's living standards and the rapid development of the food processing industry, salted duck eggs are widely used in the fields of catering and food processing, but only salted egg yolks are mainly used, while salted egg whites are discarded because of their salty taste. Salted egg white contains 8.8%-12% protein, which is a good source of protein resources. A large number of accumulated and discarded salted egg whites and eggshells not only seriously pollute the environment, but also cause a lot of waste of calcium and protein resources. How to use eggshells, a natural green calcium resource and protein resources of salted egg whites, to fully tap eggshells, The potential utilization va...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/30
CPCC12P21/06C07K1/36C07K1/34C07K1/30Y02P60/87
Inventor 李述刚黄群高英刘颖徐玮键
Owner HEFEI UNIV OF TECH
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