Poultry protein porous sponge and preparation method thereof

Abstract

The invention discloses a poultry protein porous sponge and a preparation method thereof. The preparation method comprises the following steps: treating a poultry egg white water solution in aldehyde steam; freezing the treated egg white water solution to obtain an egg white frozen body; and finally, preparing the solid egg white porous sponge easy to preserve through a freeze-drying process. The pore diameter, the pore density, the mechanical property and other parameters of the porous sponge can be regulated and controlled by regulating the concentration of the egg white solution, the freezing time, the aldehyde steam treatment time and the like. The egg white sponge prepared by the method has a uniform porous shape, relatively high pore density and relatively light weight, and is an excellent water treatment adsorption material.

Description

Technical Field

[0001] The invention belongs to the technical field of adsorption materials, and particularly relates to a poultry protein porous sponge and a preparation method thereof. Background Art

[0002] At present, with the development of economy, the accompanying environmental problems are becoming more and more serious, especially the water pollution problem, which affects all aspects of life. Among the water pollution, industrial waste containing heavy metal ions is particularly harmful to the ecology due to its high toxicity and difficulty in degradation. Therefore, it is of great significance to effectively adsorb and remove heavy metal ions in water.

[0003] Natural adsorbents are widely present in nature, and protein is the most common adsorbent. It is rich in nitrogen, carbon, oxygen and other components, and has excellent biocompatibility and biodegradability. Protein has foaming and gel properties, and can be processed from liquid substances into solid products with three-dimensional structures. Under specific environmental conditions, protein products can be decomposed into small molecular compounds, and even degraded into gases and inorganic substances such as water or carbon dioxide.

[0004] Therefore, a method for preparing a poultry protein sponge with a porous structure and controllable pore size was developed by utilizing the foaming and gelling adsorption properties of natural protein, which is of great significance to the use of poultry protein in the fields of adsorption materials and sewage treatment.

[0005] Chinese patent CN 109364894A discloses a preparation method and use of a composite sponge adsorbent for rapid adsorption of mercury ions. Protein powder is added to water and prepared into a 1-10% suspension by high-speed dispersion. 1-10% of a cross-linking agent, glutaraldehyde, is added. The cross-linked product is freeze-dried for 12-36 hours. The obtained composite sponge adsorbent has a three-dimensional network macroporous structure. However, considering that the suspension is prone to precipitation during the preparation process, the sponge structure is uneven, and the sponge still needs to be treated with alkali after cross-linking, a large amount of alkaline wastewater will be generated during the washing process, which will put great pressure on the environment.

[0006] Chinese patent CN1234424C discloses a collagen-based composite sponge and a preparation method thereof. A protein solution, a chitosan solution and glycerol are uniformly mixed in a weight ratio of 50-90:8-48:0.5-5, frozen at -10°C-80°C for 1-5 days, and freeze-dried to obtain a sponge-like material; the sponge is placed in a gas generator and fixed with an aldehyde cross-linking agent at 40-50°C for 20-100 minutes to obtain a collagen-based composite sponge. However, a composite protease is used to hydrolyze collagen to prepare the composite sponge, and a large amount of the composite protease is used. In addition, the price of commercial enzyme preparations is relatively high. Considering the production cost of collagen hydrolysate, the prior art appears to be slightly insufficient. Summary of the invention

[0007] In view of the shortcomings of existing composite photocatalytic material technology, such as high toxicity, difficulty in degradation, and harm to the ecology, the present invention provides a poultry protein porous sponge and a preparation method thereof. The sponge has uniform pore distribution, is insoluble in water, and has easily adjustable pore morphology and structure.

[0008] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0009] A method for preparing a avian protein porous sponge comprises the following steps:

[0010] Step 1: Wash the eggs, crack the shells, and separate the poultry protein;

[0011] Step 2: The poultry protein is dispersed in deionized water to form a poultry protein aqueous solution;

[0012] Step 3: treating the poultry protein aqueous solution in aldehyde vapor;

[0013] Step 4: freezing the treated poultry protein aqueous solution to obtain a poultry protein aqueous solution frozen body;

[0014] Step 5: freeze-dry the poultry protein aqueous solution to obtain a poultry protein porous sponge.

[0015] Furthermore, the poultry eggs in the first step are one or more of chicken eggs, duck eggs, goose eggs, and quail eggs.

[0016] Furthermore, the concentration of the poultry protein solution in the second step is 10-80wt%.

[0017] Furthermore, the concentration of the poultry protein solution is 30-60wt%.

[0018] Furthermore, the aldehyde vapor is one or more of formaldehyde vapor, acetaldehyde vapor, and glutaraldehyde vapor.

[0019] Furthermore, the concentration of the aldehyde solution used to form the aldehyde vapor is 1 to 10 wt %, and the aldehyde vapor treatment time is 1 to 600 min.

[0020] Furthermore, in the fourth step, the freezing temperature is -1 to -96°C, and the freezing treatment time is 1 to 48 hours.

[0021] Furthermore, in the fifth step, the freeze-drying temperature is -4 to 96° C., and the freeze-drying time is 12 to 72 hours.

[0022] Furthermore, the freeze-drying temperature is -20 to -80°C, and the freeze-drying time is 12 to 36 hours.

[0023] The present application also discloses a poultry protein porous sponge prepared by any of the above preparation methods. The poultry protein sponge has a uniform pore structure with a pore size of 0.1 to 500 μm.

[0024] Principle explanation:

[0025] After being treated, protein molecules will be denatured to become products with three-dimensional structures. In this paper, aldehyde vapor is selected as a cross-linking agent, and a protein gel with stable chemical properties is obtained through a cross-linking reaction between aldehyde molecules and proteins. After further freeze-drying, a porous sponge with uniform pore distribution and insoluble in water can be obtained. The present invention controls the progress of the cross-linking reaction and the size and distribution of the pores of the porous sponge by selecting a cross-linking agent and adjusting the protein concentration, thereby achieving easy adjustment of the pore morphology structure.

[0026] Compared with the prior art, the beneficial effects of the present invention include:

[0027] 1. The aldehyde steam pretreatment adopted in the present invention regulates the degree of cross-linking of poultry protein by adjusting the concentration of aldehyde and the treatment time, thereby obtaining a porous sponge with good pore structure and mechanical properties.

[0028] 2. The present invention prepares a solid avian protein porous sponge that is easy to store through a freeze-drying process.

[0029] 3. In the present invention, the technical purpose of the present invention can be achieved by treating the poultry protein solution with aldehyde vapor. However, the prior art method of blending an aldehyde solution with a poultry protein solution is difficult to achieve the technical purpose of the present invention because the poultry protein solution is extremely sensitive to the aldehyde solution and is prone to rapid cross-linking in the presence of aldehyde, which is not conducive to a porous structure.

[0030] 4. The present invention adjusts the progress of the cross-linking reaction and the size and distribution of the pores of the porous sponge by selecting a cross-linking agent and adjusting the protein concentration, thereby achieving easy adjustment of the pore morphology structure. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a scanning electron microscope (SEM) image of the avian protein porous sponge described in Example 1 of the present invention.

[0032] Figure 2 This is a scanning electron microscope (SEM) image of the avian protein porous sponge described in Example 2 of the present invention.

[0033] Figure 3 This is a scanning electron microscope (SEM) image of the avian protein porous sponge described in Example 3 of the present invention. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention is further described below in conjunction with embodiments. The contents mentioned in the implementation modes are not intended to limit the present invention.

[0035] In the following examples, unless otherwise specified, "concentration" refers to mass percentage.

[0036] Example 1

[0037] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0038] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0039] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0040] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0041] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0042] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a porous egg white sponge.

[0043] Example 2

[0044] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0045] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0046] Step 2: The poultry protein is dispersed in deionized water to form a 30% poultry protein aqueous solution;

[0047] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0048] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0049] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a porous egg white sponge.

[0050] Example 3

[0051] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0052] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0053] Step 2: The poultry protein is dispersed in deionized water to form a 20% poultry protein aqueous solution;

[0054] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0055] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0056] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a porous egg white sponge.

[0057] Example 4

[0058] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0059] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0060] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0061] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% acetaldehyde vapor for 10 minutes;

[0062] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0063] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a poultry protein porous sponge.

[0064] Example 5

[0065] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0066] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0067] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0068] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% acetaldehyde vapor for 60 minutes;

[0069] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0070] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a poultry protein porous sponge.

[0071] Example 6

[0072] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0073] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0074] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0075] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% formaldehyde vapor for 60 minutes;

[0076] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0077] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a porous egg white sponge.

[0078] Example 7

[0079] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0080] Step 1: Wash the eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0081] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0082] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 120 min;

[0083] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0084] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a porous egg white sponge.

[0085] Example 8

[0086] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0087] Step 1: Wash the duck eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0088] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0089] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0090] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0091] Step 5: freeze the poultry protein aqueous solution at -80°C for 24 hours to obtain a duck protein porous sponge.

[0092] Example 9

[0093] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0094] Step 1: Wash the goose eggs, crack the shells, separate the egg white and yolk, filter and separate them with gauze to obtain avian protein;

[0095] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0096] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0097] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0098] Step 5: Freeze-dry the poultry protein aqueous solution at -80°C for 24 hours to obtain a goose protein porous sponge.

[0099] Example 10

[0100] A method for preparing a porous sponge of avian protein, comprising the following specific steps:

[0101] Step 1: Wash the quail eggs and crack the shells, separate the egg white and yolk of the quail eggs, filter and separate them with gauze to obtain avian protein;

[0102] Step 2: The poultry protein is dispersed in deionized water to form a 50% poultry protein aqueous solution;

[0103] Step 3: Pour 20 mL of the poultry protein aqueous solution into a culture dish and place it in 10% glutaraldehyde vapor for 60 minutes;

[0104] Step 4: Freeze the treated poultry protein aqueous solution at -80°C for 8 hours to obtain a frozen poultry protein aqueous solution;

[0105] Step 5: Freeze-dry the avian protein aqueous solution at -80°C for 24 hours to obtain a quail protein porous sponge.

[0106] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing a porous sponge of avian protein, characterized in that: The following steps are involved: Step 1: Wash the eggs, crack the shells, and separate the poultry protein; Step 2: The poultry protein is dispersed in deionized water to form a poultry protein aqueous solution; Step 3: treating the poultry protein aqueous solution in aldehyde vapor; Step 4: freezing the treated poultry protein aqueous solution to obtain a poultry protein aqueous solution frozen body; Step 5: freeze-dry the poultry protein aqueous solution to obtain a poultry protein porous sponge.

2. The method for preparing the avian protein porous sponge according to claim 1, characterized in that: In the first step, the poultry eggs are one or more of chicken eggs, duck eggs, goose eggs and quail eggs.

3. The method for preparing the avian protein porous sponge according to claim 1, characterized in that: The concentration of the poultry protein solution in the second step is 10-80wt%.

4. The method for preparing the avian protein porous sponge according to claim 3, characterized in that: The concentration of the poultry protein solution is 30-60 wt%.

5. The method for preparing the avian protein porous sponge according to claim 1, characterized in that: The aldehyde vapor is one or more of formaldehyde vapor, acetaldehyde vapor, and glutaraldehyde vapor.

6. The method for preparing the avian protein porous sponge according to claim 5, characterized in that: The concentration of the aldehyde solution used to form the aldehyde vapor is 1 to 10 wt %, and the aldehyde vapor treatment time is 1 to 600 minutes.

7. The method for preparing the avian protein porous sponge according to claim 1, characterized in that: In the fourth step, the freezing temperature is -1 to -96°C, and the freezing treatment time is 1 to 48 hours.

8. The method for preparing the avian protein porous sponge according to claim 1, characterized in that: In the fifth step, the freeze-drying temperature is -4 to -96°C, and the freeze-drying time is 12 to 72 hours.

9. The method for preparing the avian protein porous sponge according to claim 8, characterized in that: The freeze-drying temperature is -20 to -80°C, and the freeze-drying time is 12 to 36 hours.

10. A porous sponge of poultry protein obtained by any preparation method according to any one of claims 1 to 9, characterized in that: The poultry protein sponge has a uniform pore structure with a pore diameter of 0.1 to 500 μm.

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