Method for preparing lysozyme and low-salt egg white powder from high-salt egg white
Low-salt egg white powder was prepared by treating high-salt egg white with electrodialysis-ultrafiltration coupling technology and electrospinning. This solved the problem of utilizing high-salt egg white, improved the protein retention rate and solubility characteristics of egg white, and achieved efficient resource utilization and economic benefits.
Patent Information
- Application Number
- CN202511112816.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-09
- Publication Date
- 2025-12-05
AI Technical Summary
The high salt content of high-salt egg whites limits their widespread use in industry, and direct disposal leads to economic losses and environmental pollution.
High-salt egg white was processed using electrodialysis-ultrafiltration coupling technology. Lysozyme was extracted in an electrodialysis-ultrafiltration device after dilution with Na2SO4 solution. Lysozyme-MβCD nanofiber membrane was prepared by electrospinning and then spray-dried to prepare low-salt egg white powder.
It achieves efficient desalination, high protein retention, and excellent solubility and stability of egg white powder, thereby improving the utilization rate of raw materials and economic benefits.
Smart Images
Figure CN121058853A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of bio-extraction, specifically to a method for preparing lysozyme and low-salt egg white powder from high-salt egg white. Background Technology
[0002] Salted egg white, a byproduct of egg yolk processing, is a high-quality protein resource. However, its high salt content greatly limits its widespread application, despite the excellent emulsifying and gelling properties of its protein components. Direct disposal not only causes economic losses but also leads to eutrophication of water bodies. Therefore, realizing the reuse of this high-quality protein resource is of great significance for industrial economic benefits and environmental protection. Summary of the Invention
[0003] The purpose of this invention is to address the shortcomings of existing technologies by providing a method for preparing lysozyme and low-salt egg white powder from high-salt egg white. The method includes: centrifuging the high-salt egg white using an electrodialysis-ultrafiltration coupling process to remove viscous substances; then diluting the high-salt egg white with Na2SO4 solution at different ratios to obtain a feed solution; processing this feed solution using an electrodialysis-ultrafiltration (EDUF) device to extract lysozyme; repeating the extraction process; concentrating the permeate to obtain lysozyme.
[0004] High-salt egg whites without lysozyme are desalted by electrodialysis and then spray-dried to obtain low-salt egg white powder.
[0005] Further, a saturated MβCD solution was prepared, lysozyme (LYS) powder was added, and the mixture was stirred evenly; the electrospinning solution was then drawn up and electrospinned to obtain a lysozyme-MβCD nanofiber membrane.
[0006] Furthermore, the desalination process was conducted using a batch process for 480 min. The feed solution was 400 mL of high-salt duck egg white solution diluted with ultrapure water at different ratios to remove lysozyme. The permeate solution was 400 mL of 2 g / L NaCl solution, and the protective solution was 500 mL of 20 g / L Na2SO4 solution. The flow rates of the electrodes and the protective solution were adjusted to 300 mL / min, and the experiment was conducted at room temperature.
[0007] Furthermore, in electrodialysis desalination, under conditions of 300 mA current, 1.5-fold feed dilution, and 6 h electrodialysis time, highly efficient desalination of high-salt delysozyme-free egg white solution can be achieved. At this time, the desalination rate can reach 98.86%, and the protein retention rate is 94.63%.
[0008] Furthermore, the optimal process parameters for spray drying of low-salt egg white liquid are as follows: when the inlet temperature is set to 180 ℃, the inlet temperature is set to 70 ℃, and the peristaltic pump flow rate is 600 mL / h, the egg white powder prepared under these conditions has excellent solubility characteristics, with a solubility index of 90.36% and a solution stability coefficient of 85.43%.
[0009] This technological approach greatly improves the utilization of raw materials and increases profits. Attached Figure Description
[0010] Figure 1 Image of egg white liquid; Detailed Implementation
[0011] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to embodiments. The content mentioned in the embodiments is not intended to limit the present invention. Example
[0012] The process includes centrifuging high-salt egg white using an electrodialysis-ultrafiltration coupling method to remove viscous substances. Then, the salted egg white is diluted with Na₂SO₄ solution at different ratios to obtain a feed solution, which is then processed using an electrodialysis-ultrafiltration (EDUF) device to extract lysozyme. The extraction process is repeated, and the permeate is concentrated to obtain lysozyme. A saturated MβCD solution is prepared, and lysozyme (LYS) powder is added and stirred until homogeneous. The electrospinning solution is then drawn up and electrospun to obtain a lysozyme-MβCD nanofiber membrane.
[0013] High-salt egg whites without lysozyme are desalted by electrodialysis and then spray-dried to obtain low-salt egg white powder.
[0014] Furthermore, the desalination process was conducted using a batch process for 480 min. The feed solution was 400 mL of high-salt duck egg white solution diluted with ultrapure water at different ratios to remove lysozyme. The permeate solution was 400 mL of 2 g / L NaCl solution, and the protective solution was 500 mL of 20 g / L Na2SO4 solution. The flow rates of the electrodes and the protective solution were adjusted to 300 mL / min, and the experiment was conducted at room temperature.
[0015] Furthermore, in electrodialysis desalting, under conditions of 300 mA current, a feed dilution factor of 1.5, and an electrodialysis time of 6 h, high-salt delysozyme-free egg white solution can be efficiently desalted. At this point, the desalting rate reaches 98.86%, and the protein retention rate is 94.63%. After electrodialysis desalting, the turbidity of the egg white solution increased by 2.69 times, the absolute value of the Zeta potential decreased by 78.54%, and the surface hydrophobicity index increased by 124%. Compared to undesalted egg white, low-salt egg white showed a 43.43% decrease in gel performance, a 17.25% decrease in gel water-holding capacity, and a 15.49% reduction in DPPH free radical scavenging rate.
[0016] The optimal process parameters for spray drying of low-salt egg white liquid are as follows: when the inlet temperature is set to 180 ℃, the inlet temperature is set to 70 ℃, and the peristaltic pump flow rate is 600 mL / h, the egg white powder prepared under these conditions has excellent solubility characteristics, with a solubility index of 90.36% and a solution stability coefficient of 85.43%.
[0017] Comparison of spray-dried, freeze-dried, and commercially available egg white powder revealed that: compared to the flake-like structure of freeze-dried powder, spray-dried powder has a concave spherical shape with an average particle size of 5.44 μm; the powder density is 54.03% lower than that of commercially available egg white powder; and infrared spectroscopy analysis showed that the protein secondary structure was basically maintained.
[0018] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. It should also be understood that terms such as those defined in general dictionaries should be understood to have the same meaning as in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless specifically defined as herein.
[0019] It should be understood that the above detailed description of the technical solutions of the present invention with reference to preferred embodiments is illustrative and not restrictive. Those skilled in the art can modify the technical solutions described in the embodiments or make equivalent substitutions for some of the technical features based on reading this specification; however, these modifications or substitutions do not cause the essence of the corresponding technical solutions to depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing lysozyme and low salt egg white powder from high salt egg white, characterized by, The application relates to a method for preparing low-salt egg white powder. The high-salt egg white is centrifuged and filtered to remove viscous substances by adopting an electro-dialysis-ultrafiltration coupling mode. Then, a feed liquid is obtained by diluting the salted egg white with a Na2SO4 solution in different proportions, and the feed liquid is treated and lysozyme is extracted by adopting an electro-dialysis-ultrafiltration (EDUF) device; the operation is repeated to extract and concentrate the permeate to obtain lysozyme; The desolventized high-salt egg white is desalted by electro-dialysis and then is subjected to spray drying to obtain low-salt egg white powder.
2. The method according to claim 1, characterized in that, A MbetaCD saturated solution is prepared, lysozyme (LYS) powder is added, and stirring is uniformly conducted; electrospinning liquid is sucked, and electrospinning is conducted to obtain a lysozyme-MbetaCD nanofiber membrane.
3. The method according to claim 1, characterized in that, The desalination treatment adopts an intermittent process, the treatment time is 480 min, the feed liquid is desolventized high-salt duck egg white liquid diluted with ultrapure water in different proportions, the feed liquid is 400 mL, the permeate is a 2 g / L NaCl solution (400 mL), and the protective liquid is a 500 mL Na2SO4 solution with a concentration of 20 g / L. The flow rates of the electrodes and the protective liquid are adjusted to 300 mL / min, and the experiment is conducted at room temperature.
4. The method according to claim 1, characterized by, In the electro-dialysis desalination, the current is 300 mA, the dilution multiple of the feed liquid is 1.5 times, and the electro-dialysis time is 6 h.
5. The method of claim 1, characterized in that, The optimal process parameter for the spray drying of the low-salt egg white liquid is that the inlet temperature is set to 180 DEG C, the inlet temperature is set to 70 DEG C, and the flow rate of the peristaltic pump is 600 mL / h.