Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Anti-oxidation and anti-inflammatory egg white protein peptide

An egg white protein peptide and egg white technology, applied in the field of egg white protein peptide, can solve the problems of low preparation efficiency, single functional activity of egg white protein peptide, etc.

Active Publication Date: 2022-04-15
杭州佰倍优生物科技有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the research on egg white protein mainly focuses on in vitro enzymatic hydrolysis preparation and in vitro antioxidant evaluation, but there are still problems of low preparation efficiency and single functional activity of prepared egg white protein peptides

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Anti-oxidation and anti-inflammatory egg white protein peptide
  • Anti-oxidation and anti-inflammatory egg white protein peptide
  • Anti-oxidation and anti-inflammatory egg white protein peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation of egg white protein peptide with anti-oxidation and anti-inflammation, comprising the following steps:

[0029] S1 pretreatment: Take 500g of egg white protein powder raw material, add water to prepare an egg white suspension with a concentration of 8wt%, then heat and denature it at 95°C for 30 minutes, and then homogenize the egg white suspension at 11000rpm for 2 minutes;

[0030] S2 enzymatic hydrolysis: take the pretreated homogeneous liquid in step S1 and adjust the pH value to 10.5 with 0.1mol / L sodium hydroxide aqueous solution, then heat to 50°C, add alkaline protease for enzymatic hydrolysis for 6 hours, add alkaline protease The amount is 2.6wt%. After the enzymolysis, inactivate the enzyme at 90°C for 15 minutes, and then cool to room temperature;

[0031] S3 Membrane Separation: Adjust the pH to 7.0 with 0.1mol / L hydrochloric acid aqueous solution of the solution after step S2 inactivated enzyme, then centrifuge at 6000r / min at 4°C for 15min,...

Embodiment 2

[0035] A preparation of egg white protein peptide with anti-oxidation and anti-inflammation, comprising the following steps:

[0036] S1 pretreatment: Take 500g of egg white protein powder raw material, add water to prepare an egg white suspension with a concentration of 8wt%, then heat and denature it at 95°C for 30 minutes, and then homogenize the egg white suspension at 11000rpm for 2 minutes;

[0037] S2 enzymatic hydrolysis: take the pretreated homogeneous liquid in step S1 and adjust the pH value to 10.5 with 0.1mol / L sodium hydroxide aqueous solution, then heat to 50°C, add alkaline protease for enzymatic hydrolysis for 6 hours, add alkaline protease The amount is 2.7wt%. After the enzymolysis, inactivate the enzyme at 90°C for 15 minutes, and then cool to room temperature;

[0038] S3 Membrane Separation: Adjust the pH to 7.0 with 0.1mol / L hydrochloric acid aqueous solution of the solution after step S2 inactivated enzyme, then centrifuge at 6000r / min at 4°C for 15min,...

Embodiment 3

[0042] A preparation of egg white protein peptide with anti-oxidation and anti-inflammation, comprising the following steps:

[0043] S1 pretreatment: Take 500g of egg white protein powder raw material, add water to prepare an egg white suspension with a concentration of 8wt%, then heat and denature it at 95°C for 30 minutes, and then homogenize the egg white suspension at 11000rpm for 2 minutes;

[0044]S2 enzymatic hydrolysis: take the pretreated homogeneous liquid in step S1 and adjust the pH value to 10.5 with 0.1mol / L sodium hydroxide aqueous solution, then heat to 50°C, add alkaline protease for enzymatic hydrolysis for 6 hours, add alkaline protease The amount is 2.8wt%. After the enzymolysis, inactivate the enzyme at 90°C for 15 minutes, and then cool to room temperature;

[0045] S3 Membrane Separation: Adjust the pH to 7.0 with 0.1mol / L hydrochloric acid aqueous solution of the solution after step S2 inactivated enzyme, then centrifuge at 6000r / min at 4°C for 15min, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an anti-oxidation and anti-inflammatory egg white protein peptide. The anti-oxidation and anti-inflammatory egg white protein peptide is prepared by the following method: pre-treating; performing enzymolysis; membrane separation; performing modification treatment; and freezing and drying. The egg white protein is treated by combining enzymolysis and grafting modification, compared with a single enzyme method, higher oxidation resistance is achieved, and after modification, the processing characteristic and digestion characteristic of egg white protein peptide are further improved; meanwhile, the inventor also finds that the egg white protein peptide prepared by the method has a relatively good anti-inflammatory function and can be better applied to foods and medicines. Meanwhile, the preparation method is simple in process, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an egg white protein peptide capable of anti-oxidation and anti-inflammation. Background technique [0002] The proportions of eggshell (containing eggshell membrane), egg white and egg yolk to the total mass of eggs are about 9.5%, 63% and 27.5% respectively. Eggs mainly contain water (75%), protein (12%) and lipid (12%), and also contain a small amount of carbohydrates and mineral elements. Among them, protein is mainly distributed in egg white and egg yolk, lipid is mainly distributed in egg yolk in the form of lipoprotein, and trace elements are mainly distributed in eggshell. Eggs are rich in protein, have balanced nutrition, and are easy to digest and absorb. They have long been considered as one of the foods with the highest nutritional value. Recent studies have found that egg white protein and egg white peptides also have diverse physiological activities. [0003] Among ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/18
Inventor 王阿琴余钧曹鑫杨静春
Owner 杭州佰倍优生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com