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45 results about "Ovotransferrin" patented technology
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Ovotransferrin is a glycoprotein of egg white albumen. Egg white albumen is composed of multiple proteins and ovotransferrin is the most heat reliable protein of them all. It has a molecular weight of 76,000 daltons and contains about 700 amino acids. Ovotransferrin makes up approximately 13% of egg albumen. As a member of the transferrin and metalloproteinase family, ovotransferrin has been found to produce heat shock proteins. When these heat shock proteins are induced in the skin, they provide protection against cold stress and other societal stresses. Ovotransferrin is folded in a way that forms two lobes and each lobe consists of a binding site. Each lobe is then divided into two domains of 160 amino acid residues. Its structure also consists of fifteen disulfide crosslinks and no free sulfhydryl groups. Disulfide groups stabilize the tertiary structures of proteins. Transferrins, are iron binding proteins and acute phase reactants of animal serum. It has a binding log of 15 at a pH of 7 or above, meaning that the iron binding capacity of ovotransferrin rapidly decreased at a pH that is less than 6.
Metallo-protein and tocotrienol (mp-t3) compositions and uses thereof
Metallo-proteins including but not limited to lactoferrin (LF), transferrin (TF) and ovotransferrin (OTF) (all members of transferrin family), ceruloplasmin (CP) and metallo-thionein (MT) were found to stabilize and enhance the bio-functional activity of tocotrienol (T3), T3 mixtures or derivates. The synergism between MP and T3 also promote the intestinal transfer and the ultimate bio-availability of T3 and T3-derivatives for physiological functions. Such functional synergism includes hypocholesterolemic, anti-thrombotic, antioxidant, anti-athermogenic, anti-inflammatory and immuno-regulatory activities of T3 agents. These T3 compositions are useful as pharmaceuticals, in cosmetics, in foods and as nutritional supplements.
Owner:NAIDU LP
Recombinant animal-free food compositions and methods of making them
ActiveUS20200138066A1Reduce allergiesImprove digestibilityDough treatmentTransferrinsBiotechnologyAnimal science
Provided herein are recombinant animal-free food compositions comprising egg-white proteins such as ovalbumin, ovotransferrin and lysozyme and methods of making such food compositions.
Owner:CLARA FOODS
Method for preparing egg white lysozyme and active protein by adopting coseparation
ActiveCN103160482AWide variety of sourcesLow priceTransferrinsOvalbuminBiotechnologyTransferrin iron
The invention discloses a method for preparing egg white lysozyme and active protein by adopting coseparation. The method disclosed by the invention comprises the following steps of: collecting egg white at room temperature, regulating pH to be about 5.5, stirring to be uniform and then centrifuging; adding poly vinyl alcohol with the molecular weight of 200-20000 into supernate obtained by centrifuging, stirring to be uniform and then centrifuging; adding a saturated ammonium sulphate solution into the supernate obtained by centrifuging, mixing to be uniform and then centrifuging; respectively collecting supernate and subnatant which are obtained by centrifuging; carrying out ultrafiltration or dialysis treatment on the supernate to obtain high-purity egg white lysozyme; and carrying out ultrafiltration or dialysis treatment on the subnatant to obtain other high-purity active proteins which are ovalbumin and ovotransferrin mainly. The method disclosed by the invention is simple and practicable, cost is low, conditions are mild, and good quality of lysozyme can be maintained, so that the method disclosed by the invention is applicable to large-scale industrialization production; and other active proteins can also be obtained, so that production benefit is further increased.
Owner:江阴智产汇知识产权运营有限公司
Synthetic avian-free egg white substitute and uses thereof
In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3- 5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.
Owner:CHALLAKERE KEDARNATH KRISHNAMURTHY
Method for extracting and separating and purifying protein
InactiveCN105949300AReduce viscosityFast filteringEgg immunoglobulinsPeptide preparation methodsConcentration polarizationElution
The invention discloses a method for extracting and separating and purifying protein. The method includes an ovomucin separating and purifying method, an ovotransferrin separating and purifying method and an egg immunoglobulin separating and purifying method. The method is characterized in that the method performs dilution before homogenization, egg white is diluted by normal saline and then homogenized, the viscosity of the egg white is lowered, the complex structure of the egg white is destroyed, and accordingly the egg white can be filtered fast, easy membrane cleaning is achieved, membrane pollution degree is lowered, and the membrane service life is prolonged; when operation pressure is 0.15MPa, a relatively-stable circulation state is achieved, and filtrate concentration polarization is inhibited to a certain degree; the method is based on a dilution method and uses polyethylene glycol and DEAE-Toyopearl 650M one-step elution ion-exchange column chromatography to perform purification, and high-yield and high-purity chicken egg yolk IgY.
Owner:JILIN HOUDE FOOD CO LTD
Preparation for promoting fibroblasts to secrete extracellular matrix components and preparation method thereof
InactiveCN101648010AImprove habitatEasy to useCosmetic preparationsPeptide/protein ingredientsCell-Extracellular MatrixHazardous substance
The invention discloses a preparation for promoting fibroblasts to secrete extracellular matrix components, and a preparation method and application thereof. The preparation comprises the components of A) the egg white of eggs, B) egg white lysozyme, and C) pyruvic acid or pyruvate, can also comprise ovotransferrin and / or glucose, and is obtained by mixing the components uniformly. The preparationcan serve as an externally used paste for skin in application, and can obviously stimulate the secretion of collagen and hyaluronic acid synthase in the fibroblasts of the skin and improve the resiliency and the moisture content of the skin. The preparation is derived from a biologic extractive technique, has no harmful substance residues, safe and high-efficiency use, and is different from the prior method for promoting the secretion of a single fibroblast ECM component; besides, the preparation has multiple effects, wide application range and extensive application prospect, and can be applied in the fields of the preparation of skin substitutes, the preparation of anti-aging skin care products, cosmetics, medical treatment and the like.
Owner:BEIJING ZHONGKE YINUO BIOTECH
Method for separating and extracting ovotransferrin
InactiveCN102875669AStable structureResistance to precipitationTransferrinsPeptide preparation methodsAlcoholDesalination
The invention discloses a method for separating and extracting ovotransferrin, and particularly provides a simple separation and extraction method which has the advantage of high product purity and can implement industrial production. The method comprises the following steps: regulating the pH value of a mucin-free egg white solution to 7.5-9.0, and extracting with an ethanol precipitation method to obtain an ovotransferrin crude product; and purifying the ovotransferrin crude product by a two-step weakly-acidic cation exchange resin chromatography method, and dialyzing the purified ovotransferrin at 1-10 DEG C for desalination, thereby obtaining the high-purity ovotransferrin. The ovotransferrin is extracted and separated by an alcohol precipitation method combined with a weakly-acidic cation exchange method: the ovotransferrin is prepared into a compound under alkaline conditions, and subjected to the alcohol precipitation method to obtain the ovotransferrin crude product; and the ovotransferrin crude product is subjected to the two-step weakly-acidic cation exchange resin chromatography method. The product purity is high; the preparation scale and yield of the ovotransferrin are enhanced; and the method is simple, and is beneficial to implementing industrialized production.
Owner:TIANJIN UNIV OF COMMERCE
Method for extracting protein from egg white
ActiveCN109609480ARealize large-scale industrial productionImprove utilization efficiencyTransferrinsOvalbuminSocial benefitsAnimal science
The invention provides a method for extracting protein from egg white. The method mainly uses a salt precipitation combined with resin adsorption to separate six proteins including ovomucin, ovotransferrin, egg albumin, egg inhibitor, egg mucin and lysozyme from egg white. The method is simple in process and short in extraction cycle and easy to realize industrialization, not only avoids the problem of toxic reagent residues, but also greatly improves production efficiency. The method greatly improves the added value of egg processing, and produces significant economic and social benefits.
Owner:HUAZHONG AGRI UNIV
Method for extracting ovotransferrin from egg white
InactiveCN102796193AImprove stabilityReduce dialysis desalting stepsTransferrinsPeptide preparation methodsEthanol precipitationAnion-exchange chromatography
The invention discloses a method for extracting ovotransferrin from egg white, and the method comprises the following steps of: saturating an egg white diluent and iron; and combining ethanol precipitation and QSepharoseFF anion exchange chromatography. As transferrin saturation is carried out on the ovotransferrin in the egg white, the stability of the ovotransferrin is improved, the ovotransferrin can keep a natural structure in an ethanol solution with a certain concentration, and further the ovotransferrin can be extracted by using ethanol. The method for extracting the ovotransferrin from the egg white is simple in process flow and short in extraction cycle, and the obtained ovotransferrin product is high in purity and good in recovery rate.
Owner:HUAZHONG AGRI UNIV
Ovotransferrin iron supplement agent, and its preparing method and use
InactiveCN1850270AImprove immunityTo promote metabolismPeptide/protein ingredientsBlood disorderUltrafiltrationIon transfer
The present invention relates to an egg iron-ion transferring iron-supplementing preparation. Said iron-supplementing preparation contains the coordination compound formed from egg iron-ion transferring and ferric ion, the mole ratio of egg iron-ion transferring and ferric ion is 1:0.5-2. Said coordination compound has maximum absorption peak at 465 nm. Besides, said invention also provides the preparation method of said iron-supplementing preparation and its concrete steps.
Owner:SHANXI UNIV
Method for preparing low antigenic food and low antigenic food prepared by said method
A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.
Owner:KOREA FOOD RES INST
Method for co-preparing ovalbumin and ovotransferrin
ActiveCN105801689AEasy to operateShorten the production cycleTransferrinsOvalbuminCentrifugationPolyethylene glycol
The invention discloses a method for co-preparing ovalbumin and ovotransferrin, and relates to the technical fields of biologics, medicines and good industry. The method comprises the following steps: collecting egg white at the room temperature, diluting the egg white with fresh deionized water according to a volume ratio of 1:2, adjusting the pH value to be about 5.0, uniformly stirring, and centrifuging; adding polyethylene glycol of which the molecular weight is between 200 to 20000 into the supernate A obtained after centrifugation, uniformly stirring, centrifuging, and collecting precipitate B; and dissolving the precipitate B, adding polyethylene glycol of which the molecular weight is between 200 to 20000, centrifuging, and collecting supernate C and precipitate D, wherein the supernate C contains high-purity ovalbumin; and the precipitate D contains ovotransferrin with relatively high purity. The method is simple, convenient and rapid, low in cost, mild and safe in condition, and applicable to large-scale industrial production of ovalbumin and ovotransferrin.
Owner:JIANGSU UNIV
Safe healthy meat low-temperature cold storage fresh-keeping agent
InactiveCN109169828AImprove anti-corrosion performanceGood selective inhibitionMeat/fish preservation by coatingProtein solutionPhosphoric acid
The invention relates to the technical field of biological fresh-keeping agents, in particular to a safe healthy meat low-temperature cold storage fresh-keeping agent. The fresh-keeping agent comprises the following components in percentage by mass: 5-9.5% of a cactus flower extract, 0.8-2.3% of chitosan, 0.9-1.5% of a phosphoric acid buffer solution, 0.3-0.6% of tea polyphenols, 0.2-1.1% of potassium sorbate, 0.2-0.5% of lysozyme, 0.3-0.9% of a bacteriostasis protein solution and the balance of deionized water, wherein the cactus flower extract is polysaccharide substances extracted from receptacle tubes and ovaries of cactus flowers, and has favorable film formation effects and moisture absorption; and bacteriostasis protein contains one or more kinds of ovotransferrin, lactoferrin, yolkimmunoglobulin and transferrin. The fresh-keeping agent is prepared from biomaterials, is good in fresh keeping effects, is easy to eliminate, is small in influence on meat quality and is quite safeand healthy.
Owner:HEFEI HUAGAI BIOTECH CO LTD
Method for detecting allergen ovomucoid or ovotransferrin in influenza vaccine quantificationally
InactiveCN102650640AImprove and control qualityReduce and prevent allergic reactionsBiological testingEmbryoInfluenza vaccine
The invention discloses a method for detecting allergen ovomucoid or ovotransferrin in influenza vaccine quantificationally. Based on the preparation of anti-ovomucoid or anti-ovotransferrin monoclonal antibody, after paired antibodies are screened, a double antibody sandwich ELIsA (enzyme linked immunosorbent assay) adsorption test is established to quantificationally detect allergen ovomucoid or ovotransferrin in influenza vaccine. The method aims to reduce the incidence rate of allergic reaction of inoculated people caused by ovomucoid or ovotransferrin remaining in influenza vaccine prepared in a chick embryo allantoic cavity in a purified manner, has the advantages of strong specificity, high sensitivity, good repeatability and simplicity and convenience in implementation, and is very suitable for quickly and quantificationally detecting ovomucoid and ovotransferrin in food or influenza vaccine in disease control.
Owner:FOURTH MILITARY MEDICAL UNIVERSITY
Synthetic avian-free egg white substitute and method of making same
In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition includes an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.
Owner:CHALLAKERE KEDARNATH KRISHNAMURTHY
Spray for preventing and controlling oral helicobacter pylori, and preparation method of spray
PendingCN110538318AGuaranteed oral healthClear bad breathAntibacterial agentsPeptide/protein ingredientsOral healthMedicine
The invention discloses a spray for preventing and controlling oral helicobacter pylori, and a preparation method of the spray, and particularly relates to the technical field of oral sprays. The prepared spray is prepared from ovotransferrin, lysozyme, a moringa oleifera leaf extract and an asparagus lettuce extract. The spray can inhibit or eliminate the oral helicobacter pylori, the oral healthis maintained, and the oral peculiar smell is removed.
Owner:中合泰克(南京)生物科技有限公司
Synthetic avian-free egg white substitute and method of making same
In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition includes an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.
Owner:CHALLAKERE KEDARNATH KRISHNAMURTHY
Synthetic avian-free egg white substitute and uses thereof
In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.
Owner:CHALLAKERE KEDARNATH KRISHNAMURTHY
Metallo-protein and tocotrienol (mp-t3) compositions with non-protein-type metal chelator and uses thereof
ActiveUS20130071372A1BiocideOrganic active ingredientsFunctional activityNutritional Supplementation
Metallo-proteins including but not limited to lactoferrin (LF), transferrin (TF) and ovotransferrin (OTF) (all members of transferrin family), ceruloplasmin (CP) and metallo-thionein (MT) were found to stabilize and enhance the bio-functional activity of tocotrienol (T3), T3 mixtures or derivates. The synergism between MP and T3 also promote the intestinal transfer and the ultimate bio-availability of T3 and T3-derivatives for physiological functions. Such functional synergism includes hypocholesterolemic, anti-thrombotic, antioxidant, anti-athermogenic, anti-inflammatory and immuno-regulatory activities of T3 agents. Addition of a non-protein-type metal chelator provided further improvement in the action of the bio-functional activity of T3. These T3 compositions are useful as pharmaceuticals, in cosmetics, in foods and as nutritional supplements.
Owner:NAIDU LP
Method for extracting ovotransferrin from egg white
InactiveCN102584985AEasy to operateHigh recovery rateTransferrinsPeptide preparation methodsFiltration membraneOvotransferrin
The invention provides a method for extracting ovotransferrin from egg white. The method is characterized by comprising the steps of: directly extracting the ovotransferrin from ovotransferrin crude enzyme liquid by using an ultra-filtration membrane of which the molecular weight cut off is 70kDa, wherein the ovotransferrin crude enzyme liquid is obtained by diluting the egg white, regulating the pH value, stirring, centrifuging, retaining the supernatant and further diluting. The method has the characteristics of simple process, short extraction cycle, easiness in procedure amplification and the like, and has good application prospect.
Owner:CHINA UNIV OF PETROLEUM (EAST CHINA)
Preparation method of rabbit anti ovotransferrin allergen polyclone antibody and immunoassay method thereof
InactiveCN105181954AHigh antibody titerGood inhibition rateColor/spectral properties measurementsBiological testingNew Zealand white rabbitElisa method
The invention provides a preparation method of rabbit anti ovotrasferrin allergen polyclone antibody and an immunoassay method thereof. The preparation method comprises the steps that ovotransferrin rabbits are directly immune to New Zealand white rabbits, after immunization is conducted for five times, whole blood is taken from femoral arteries, and ovotransferrin antibody serum is obtained; the antibody peridium amount is optimized, the dilution ratio of the antibody, confining liquid and the PH value of a sample buffer solution are detected, and an indirect competitive ELISA method among the ovotransferrin is established. The antibody prepared through the method is high in potency and good in inhibition rate, and the established method is good in sensitivity and accuracy.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
Ovotransferrin treatment for the reproductive tract
ActiveUS10905748B2Stay healthyUterusAntibacterial agentsPeptide/protein ingredientsObstetricsRetained placenta
A composition and method of maintaining fertility or treating retained placenta, reproductive tract infection, or reproductive tract inflammation in an animal involves administering ovotransferrin to the reproductive tract of the animal. The ovotransferrin administration protects against and treats reproductive tract infection, while protecting against and treating reproductive tract inflammation such as metritis, and thereby maintains fertility in the animal.
Owner:VETAB PLUS
Metallo-protein and tocotrienol (MP-T3) compositions and uses thereof
Metallo-proteins including but not limited to lactoferrin (LF), transferrin (TF) and ovotransferrin (OTF) (all members of transferrin family), ceruloplasmin (CP) and metallo-thionein (MT) were found to stabilize and enhance the bio-functional activity of tocotrienol (T3), T3 mixtures or derivates. The synergism between MP and T3 also promote the intestinal transfer and the ultimate bio-availability of T3 and T3-derivatives for physiological functions. Such functional synergism includes hypocholesterolemic, anti-thrombotic, antioxidant, anti-athermogenic, anti-inflammatory and immuno-regulatory activities of T3 agents. These T3 compositions are useful as pharmaceuticals, in cosmetics, in foods and as nutritional supplements.
Owner:NAIDU LP
In vitro method for detecting intestinal barrier failure in animals by determining ovotransferrin
The present invention pertains to an in vitro method for detecting intestinal barrier failure in animals, the method comprising the following steps: a) collecting intestinal sample material of an individual animal or of an animal population; and b) determining the amount of at least one protein marker contained in said sample material; wherein the at least one protein marker comprises or consists of ovotransferrin or a functional fragment thereof, and wherein an increased amount of said at least one protein marker contained in said sample versus a reference sample indicates intestinal barrier failure.
Owner:EVONIK OPERATIONS GMBH
Metallo-protein and tocotrienol (MP-T3) compositions with non-protein-type metal chelator and uses thereof
Owner:NAIDU LP
Method for extracting ovotransferrin from pigeon eggs
InactiveCN111153986AHigh purityHigh extraction rateTransferrinsPeptide preparation methodsSodium bicarbonateAnimal science
The invention discloses a method for extracting ovotransferrin from pigeon eggs. The method comprises the following steps: (1) separating an egg white solution from pigeon eggs, diluting the egg whitesolution, performing sufficient stirring, and performing centrifugal filtration to obtain supernatant; (2) adding FeCl3.6H2O, sodium bicarbonate and sodium chloride into the supernatant, and continuing to perform sufficient stirring; (3) adding ethyl alcohol into the supernatant to enable the volume concentration of ethyl alcohol in the solution to be 40-45 percent, and performing uniform stirring, standing and centrifuging to obtain precipitate 1 and filtrate; (4) keeping on adding ethyl alcohol into the filtrate to enable the volume concentration of the ethyl alcohol in the filtrate to be 55-65 percent, and performing uniform stirring, standing and centrifuging to obtain precipitate 2; and (5) mixing the precipitate 1 and the precipitate 2, washing the mixture with the ethyl alcohol, re-dissolving the mixture by adding water, mixing and stirring the mixture with resin, and performing suction filtration, dialysis and freeze-drying to obtain the ovotransferrin. The brand-new method for extracting the ovotransferrin from pigeon eggs has relatively high extraction rate and purity.
Owner:ZHONGKAI UNIV OF AGRI & ENG
A method for co-preparing ovalbumin and ovotransferrin
ActiveCN105801689BEasy to operateShorten the production cycleTransferrinsOvalbuminAnimal scienceCentrifugation
The invention discloses a method for co-preparing ovalbumin and ovotransferrin, and relates to the technical fields of biologics, medicines and good industry. The method comprises the following steps: collecting egg white at the room temperature, diluting the egg white with fresh deionized water according to a volume ratio of 1:2, adjusting the pH value to be about 5.0, uniformly stirring, and centrifuging; adding polyethylene glycol of which the molecular weight is between 200 to 20000 into the supernate A obtained after centrifugation, uniformly stirring, centrifuging, and collecting precipitate B; and dissolving the precipitate B, adding polyethylene glycol of which the molecular weight is between 200 to 20000, centrifuging, and collecting supernate C and precipitate D, wherein the supernate C contains high-purity ovalbumin; and the precipitate D contains ovotransferrin with relatively high purity. The method is simple, convenient and rapid, low in cost, mild and safe in condition, and applicable to large-scale industrial production of ovalbumin and ovotransferrin.
Owner:JIANGSU UNIV
Method for separating and extracting ovotransferrin
The invention discloses a method for separating and extracting ovotransferrin, and particularly provides a simple separation and extraction method which has the advantage of high product purity and can implement industrial production. The method comprises the following steps: regulating the pH value of a mucin-free egg white solution to 7.5-9.0, and extracting with an ethanol precipitation method to obtain an ovotransferrin crude product; and purifying the ovotransferrin crude product by a two-step weakly-acidic cation exchange resin chromatography method, and dialyzing the purified ovotransferrin at 1-10 DEG C for desalination, thereby obtaining the high-purity ovotransferrin. The ovotransferrin is extracted and separated by an alcohol precipitation method combined with a weakly-acidic cation exchange method: the ovotransferrin is prepared into a compound under alkaline conditions, and subjected to the alcohol precipitation method to obtain the ovotransferrin crude product; and the ovotransferrin crude product is subjected to the two-step weakly-acidic cation exchange resin chromatography method. The product purity is high; the preparation scale and yield of the ovotransferrin are enhanced; and the method is simple, and is beneficial to implementing industrialized production.
Owner:TIANJIN UNIV OF COMMERCE
Joint separation method for lysozyme and ovotransferrin in egg white
ActiveCN110066778AEfficient separationEasy to operateTransferrinsPeptide preparation methodsUltrafiltrationOvotransferrin
The invention discloses a joint separation method for lysozyme and ovotransferrin in egg white, and belongs to the technical field of protein separation and purification. The method comprises the steps that (1) the pH of egg white liquid is adjusted to 6.5-9.5, and metal-chelating cationic resin is adopted for adsorbing the lysozyme and the ovotransferrin; (2) eluant is subjected to crystallization treatment to obtain lysozyme crystals; (3) supernate after crystallization is collected, anion exchange resin is adopted for adsorption, the eluant is subjected to ultrafiltration and drying, and the ovotransferrin is obtained. The method can efficiently separate the lysozyme and the ovotransferrin from the egg white at the same time, the yield reaches 75% or above, the purity can reach 95% or above, and the adopted method has the advantages that the operation is simple, and the cost is low and is easily applied to industrialization.
Owner:JIANGNAN UNIV
Heated whole egg liquid and its manufacturing method
The invention provides fully sterilized heated whole egg liquid with high foamability and a manufacturing method thereof. The heated whole egg liquid of the present invention is a heated whole egg liquid in which Salmonella is negative in every 25 g sample weight and the coliform group is less than 10 / g. When the aforementioned heated whole egg liquid is electrophoresed by the Native-PAGE method, the detection Two ovotransferrin bands comprising the first band and the second band with a faster swimming speed than the first band were obtained, and the aforementioned two ovotransferrin bands were measured with a densitometer For each depth, the measured value of the first band is 50% or more and 200% or less of the measured value of the second band. Thereby, it is possible to provide heated whole egg liquid with high safety and high foamability.
Owner:Q P CORP
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