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Method for extracting albumin transferrin with iron supplemented and antibacterial function

A technology of transferrin and antibacterial effect, which is applied in the field of extraction of egg white transferrin, can solve the problems of membrane pollution, difficulty in industrialized production of transferrin, lack of whey resources, etc., and achieve simple process, good application prospects, The effect of high product extraction rate

Inactive Publication Date: 2006-09-13
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The content of lactoferrin in milk is very small, and my country lacks whey resources. It is very difficult to realize the industrial production of transferrin with the current technology, and the extraction cost is expensive.
The content of egg white transferrin in bird egg white is much higher than that of bovine whey lactoferrin. Some people in foreign countries use affinity ultrafiltration to separate egg white transferrin, but ultrafiltration is often due to concentration polarization and membrane fouling. which limits its practical application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The extraction method of ovalbumin transferrin of the present invention comprises the following steps:

[0012] (1) Get 500 grams of fresh egg whites, dilute with 500 milliliters of water, and filter with a filter cloth to remove insoluble matter therein;

[0013] (2) Add a small amount of ferric chloride solution to make the ovalbumin transferrin contained in the egg white liquid saturated by ferric ions;

[0014] (3) Add anhydrous ammonium sulfate to make the ammonium sulfate saturation of the solution 40%, adjust the pH value of the solution to 4.2, let stand at 4°C for 12 hours, and centrifuge at 2000 to obtain 1000 ml of supernatant, and continue to add Make the saturation up to 70% with anhydrous ammonium sulfate, adjust the pH to 6.0 with ammonia water, let stand at 4°C for 12 hours, and collect the precipitate after centrifugation at 2000 rpm;

[0015] (4) Dissolve the precipitate with 500 milliliters of water, dialyze the obtained solution to desalinate water,...

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Abstract

The invention discloses a method for extracting albumin transferrin with iron supplemented and antibacterial function which comprises the steps of, (1) using fowl egg white as raw material, charging ammonia sulfate till concentration reaches 40-50%, pH=3.0-6.0, stewing at 0-10 deg. C, removing mixed protein deposition predominantly containing albumins through centrifugal filtration, charging ammonia sulfate into supernatant fluid, collecting protein deposition, (2) charging water into protein deposition obtained in step (1) till dissolution, further removing mixed protein deposition through chromatography segregation, obtaining protein eluent, (3) desalinizing the protein eluent obtained in step (2) through positive and cationic ion-exchange resin, concentrating, freezing, and drying to obtain transferring.

Description

technical field [0001] The invention relates to a method for extracting ovalbumin transferrin. Background technique [0002] Transferrin is a group of β-globulins with multiple biological activities, mainly including three typical proteins: ovalbumin transferrin (also known as transferrin) in bird egg white and serum, and egg white transferrin in mammalian whey. Lactoferrin and serum transferrin in vertebrate serum. The amino acid sequence of this cluster protein, the tertiary structure and function of the active center are very similar, and they all have a good physiological function of enhancing the body's immunity, can promote the absorption of iron and nutrients by infants, effectively prevent anemia, inhibit intestinal The production of free radicals in the body of pathogenic bacteria and viruses, relieve rheumatoid arthritis and anti-aging. In recent years, lactoferrin in this cluster protein has been developed abroad, and it is widely used in health food as an impor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/79A61P43/00
Inventor 王庆华吕振岳王三永钟细娥
Owner GUANGDONG FOOD IND INST