A kind of preparation method of enzymolysis and chelation combined transformation to extract peptide chelated calcium

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

Active Publication Date: 2022-07-12
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 use eggshells, a natural green calcium resource and protein resources of salted egg whites, to fully tap eggshells, The potential utilization value of salted egg white has become a hot issue

Method used

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  • A kind of preparation method of enzymolysis and chelation combined transformation to extract peptide chelated calcium
  • A kind of preparation method of enzymolysis and chelation combined transformation to extract peptide chelated calcium

Examples

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Embodiment 1

[0027] Example 1: Preparation of Salted Egg White Peptide Chelated Calcium by Sodium Tripolyphosphate Phosphorylation

[0028] A preparation method of enzymolysis and chelation combined transformation and extraction of peptide chelated calcium, the method comprises the following steps:

[0029] (1) Wash and pulverize the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a rotational speed of 400 r / 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 flavored protease, the reaction temperature is 50°C, and the pH value is 7. After the reaction is carried out for 3 hours, the enzyme is inactivated to obtain the peptide, and the peptide is dissolved in A protein solution of 0.01 mol / L was prepared in 0.02 mol / L phosphate buffer solution (disodium hydrogen phosphate and sodium dihydrogen phosphate) with a pH value of 7.4. The pH was adjusted ...

Embodiment 2

[0033] Example 2: Preparation of Salted Egg White Peptide Chelated Calcium by Sodium Tripolyphosphate Phosphorylation

[0034] A preparation method of enzymolysis and chelation combined transformation and extraction of peptide chelated calcium, the method comprises the following steps:

[0035] (1) Wash and pulverize the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a rotational speed of 400 r / 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 flavored protease, the reaction temperature is 51°C, and the pH value is 7. After the reaction is carried out for 3 hours, the enzyme is killed to obtain the peptide, and the peptide is dissolved in 0.02mol / L phosphate buffer solution with pH value of 7.4 was prepared into 0.01mol / L protein solution. The pH was adjusted to 7.5, the addition amount of sodium tripolyphosphate (STP) was 2%, the r...

Embodiment 3

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

[0040] A preparation method of enzymolysis and chelation combined transformation and extraction of peptide chelated calcium, the method comprises the following steps:

[0041] (1) Wash and pulverize the eggshells, pass through a 150-mesh sieve, and then perform ball milling for 13 hours at a rotational speed of 400 r / 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 flavored protease, the reaction temperature is 51°C, and the pH value is 7. After the reaction is carried out for 3 hours, the enzyme is killed to obtain the peptide, and the peptide is dissolved in 0.02mol / L phosphate buffer solution with pH value of 7.4 was prepared into 0.01mol / L protein solution. The pH was adjusted to 3, the addition amount of sodium pyrophosphate was 2%, the react...

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Abstract

The invention relates to a preparation method for the combined conversion of enzymatic hydrolysis and chelation to extract peptide chelated calcium. The method uses waste eggshells from poultry egg processing and salted egg whites as raw materials, and the salted egg whites are subjected to pretreatment, proteolysis and ultrafine eggshells. The synergistic effect of powder chelation, removal of impurities and extraction to obtain peptide chelated calcium. In the invention, flavor protease is added to the salted egg white to decompose the protein, and the supernatant after the enzymatic hydrolysis and centrifugation is phosphorylated to increase the calcium binding site of the peptide, and chelate with the calcium in the ultrafine eggshell powder to form the peptide chelated calcium, Thereby, the extraction rate of peptide chelated calcium can be effectively improved. The invention utilizes waste eggshells and salted egg whites, turns waste into treasure, and prepares a peptide chelated calcium with high solubility and easy absorption.

Description

technical field [0001] The invention relates to the field of egg product processing, in particular to a preparation method for the combined transformation of enzymatic hydrolysis and chelation 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 catering and food processing and other fields, but only salted egg yolks are mainly used, and salted egg whites are discarded due to their salty taste. Salted egg white contains 8.8%-12% protein and 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. The potential utilization value of salted egg white has become a hot issue. [0003] Symptoms of calcium deficiency are common among Chinese resident...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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