Preparation method of efficient novel chicken ovalbumin chelated zinc

A chicken egg white and chelated zinc technology, applied in the preparation method of peptides, ovalbumin, albumin peptides, etc., can solve the problems of affecting the absorption and utilization of other trace elements, large influence of intestinal contents, and unsatisfactory absorption rate. , to achieve the effect of fast industrial efficiency, convenient industrial production and low cost

Inactive Publication Date: 2021-09-03
山东博瑞科生物技术有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the feeding effect and stability of this kind of additives have been improved compared with the first type of products, their stability is still poor, and the intestinal contents have a great influence on them, and the absorption rate is not ideal
Moreover, the zinc ions in these two types of products are prone to antagonism with other trace elements in the body, which affects the absorption and utilization of other trace elements.

Method used

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  • Preparation method of efficient novel chicken ovalbumin chelated zinc
  • Preparation method of efficient novel chicken ovalbumin chelated zinc
  • Preparation method of efficient novel chicken ovalbumin chelated zinc

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The preparation method of the chicken ovalbumin (ovalbumin) OVA peptide chelated zinc provided by the present embodiment comprises the following steps:

[0036] (1) Collection of chicken ovalbumin: clean the collected eggs, then sterilize them with a disinfectant, separate the egg whites from the egg yolks at 4°C under sterile conditions, filter and take the egg whites and go through the pasteurization step. The condition for sterilization is to heat the filtrate to 65-68°C and keep this temperature for 15 minutes, and then rapidly cool it to 4-5°C within 3 minutes. .

[0037](2) Enzymolysis: Chicken ovalbumin was enzymatically hydrolyzed for 1 hour, at a temperature of 35° C., with an enzyme-to-substrate ratio of 1%, and pH 5 was adjusted, and corresponding enzyme preparations were added for enzymolysis.

[0038] (3) Inactivation: After enzymatic hydrolysis, heat passivation at 40°C for 10 minutes twice, then cool to room temperature

[0039] (4) Centrifugation: Afte...

Embodiment 2

[0043] (1) Collection of chicken ovalbumin: clean the collected eggs, then sterilize them with a disinfectant, separate the egg whites from the egg yolks at 4°C under sterile conditions, filter and take the egg whites and go through the pasteurization step. The condition for sterilization is to heat the filtrate to 65-68°C and keep this temperature for 15 minutes, and then rapidly cool it to 4-5°C within 3 minutes. .

[0044] (2) Enzymolysis: chicken ovalbumin enzymolysis time is 3 hours, temperature is 45° C., enzyme-to-substrate ratio is 3%, pH is adjusted to 7, and corresponding enzyme preparations are added for enzymolysis.

[0045] (3) Inactivation: After enzymatic hydrolysis, heat the passivation temperature at 55°C for 15 minutes for 2 times, and cool to room temperature

[0046] (4) Centrifugation: After inactivation, the cooled liquid is centrifuged. During centrifugation, the rotating speed of the centrifuge is 4200r / min, and the centrifugation time is 7min. Get th...

Embodiment 3

[0049] (1) Collection of chicken ovalbumin: clean the collected eggs, then sterilize them with a disinfectant, separate the egg whites from the egg yolks at 4°C under sterile conditions, filter and take the egg whites and go through the pasteurization step. The condition for sterilization is to heat the filtrate to 65-68°C and keep this temperature for 15 minutes, and then rapidly cool it to 4-5°C within 3 minutes. .

[0050] (2) Enzymolysis: chicken ovalbumin enzymolysis time is 5 hours, temperature is 55° C., enzyme-to-substrate ratio is 5%, pH is adjusted to 9, and corresponding enzyme preparations are added for enzymolysis.

[0051] (3) Inactivation: After enzymatic hydrolysis, heat the passivation temperature at 65°C for 15 minutes and passivate once for 15 minutes, then cool to room temperature

[0052] (4) Centrifugation: after inactivation, the cooled liquid is centrifuged. During centrifugation, the rotating speed of the centrifuge is 4500r / min, and the centrifugatio...

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Abstract

The invention discloses a preparation method of efficient novel chicken ovalbumin chelated zinc. The preparation method comprises the following steps of (1) collecting chicken ovalbumin; (2) enzymolysis; (3) inactivation: after the enzymolysis is finished, heating the enzymatic hydrolysate for 20 minutes for enzyme inactivation treatment, and cooling to room temperature; (4) centrifuging; (5) chelating; and (6) concentrating and drying. According to the preparation method of the efficient novel chicken ovalbumin chelated zinc, the extraction and chelation processes are carried out at low temperature in the process, so that the functionality of a chicken ovalbumin (OVA) peptide chelated zinc coordination compound can be fully reserved; the chicken ovalbumin (OVA) peptide extracted by the method disclosed by the invention is high in purity, the chicken ovalbumin peptide and zinc ions can be fully chelated by adopting optimized chelation conditions and a specific chelation mass ratio, and the chelation rate is improved to the maximum extent; and according to the method, the raw material source requirement is not high, the dual effects of obtaining the biological activity of the chicken ovalbumin peptide and supplementing zinc can be achieved, and meanwhile, the additional value of egg white can be increased.

Description

technical field [0001] The invention relates to the field of biologically functional peptide chelated metal ions, in particular to a preparation method of a novel chicken ovalbumin chelated zinc with high efficiency. Background technique [0002] Chicken ovalbumin (ovalbumin, OVA) is the main protein component of egg white, and its content accounts for 54% of the total egg white protein. It is a high-quality protein. The molecular mass of OVA is 44.5kDa, which is a typical phosphorus-containing spherical glycoprotein with an isoelectric point of 4.5 and consists of 385 amino acids. Each OVA molecule contains 1 disulfide bond and 4 sulfhydryl groups, which is the only protein containing free sulfhydryl groups in egg white protein. [0003] Egg white-derived bioactive peptides prepared by OVA refer to peptide compounds that are beneficial to the life activities of organisms or have physiological effects. These peptides do not have biological activity in the parent protein seq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/77C07K1/107A23K20/20A23K20/147
CPCC12P21/06C07K14/77A23K20/30A23K20/147
Inventor 王锐王斌齐轶
Owner 山东博瑞科生物技术有限责任公司
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