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Industrial production method of ovum protein polypeptide from fowl ovum by enzymatical process

A technology of egg protein polypeptide and egg protein, which is applied in the field of egg protein polypeptide industrial products, can solve the problems of difficult control of the reaction process and final products, amino acid damage, and difficult filtration, etc., and achieves improved technological content and quality, small molecular weight, and easy filter effect

Active Publication Date: 2008-01-02
中食都庆(山东)生物技术有限公司
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Problems solved by technology

At present, the methods for preparing egg protein polypeptides from poultry eggs mainly include acid hydrolysis and enzymatic hydrolysis. The acid hydrolysis reacts violently, and the reaction process and final products are difficult to control, which will cause the destruction of a large amount of amino acids. Direct enzymatic hydrolysis with poultry eggs is very difficult. , long time, difficult to filter, low peptide yield

Method used

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  • Industrial production method of ovum protein polypeptide from fowl ovum by enzymatical process

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Embodiment Construction

[0021] Accompanying drawing is a kind of specific embodiment of the present invention. As shown in Figure 1, this embodiment includes the following steps:

[0022] 1. Wash 10kg of eggs, put them in a cooking pot and boil them for 15-20 minutes, rinse the eggs with cold water to cool down, peel off the egg whites and set aside. Egg white weight is 5500-6000g.

[0023] 2. Add 8500-9500ml of deionized egg white to deionized water (PH value 7.5-10, conductivity ≤ 50us / cm), fully grind it with a grinder or colloid mill, and pass through a 40-60 mesh sieve.

[0024] 3. Heat the egg white aqueous solution to 50-55°C, and use 5.5-6.5ml of 30% calcium hydroxide to adjust the pH value to 7.0-7.4, add 200-300g of papain (enzyme activity 1 million u / g), enzyme powder without Dissolve 500-700ml of deionized water and add it to the feed solution to start enzymatic hydrolysis. Stir at medium temperature during this process, enzymatic hydrolysis for 0.5 hours, pH value 6.5-6.9, add calcium...

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Abstract

The invention discloses a unique extracting method of egg albumin from eggs, which comprises the following steps: using composite proteinase to enzymolyze egg; separating; hyperfiltering; condensing; spraying; drying; obtaining the white powder shaped product. The invention simplifies the technique and shortens the manufacturing period with good taste and small molecular weight of hybrid peptide, which can be clinical nutrition, hygienic food, sports food and cosmetics.

Description

(1) Technical field [0001] The invention relates to a high-purity industrialized product of egg protein polypeptide, in particular to an industrial production method for enzymatically preparing egg protein polypeptide from poultry eggs. (2) Background technology [0002] Poultry eggs contain a certain amount of protein, but it is difficult to be absorbed by the organism. Peptides are absorbed by the organism faster than the same amount of free amino acids, and much faster than the same amount of protein. Egg protein peptides are prepared from poultry eggs for better digestion and absorption. At present, the methods for preparing egg protein polypeptides from poultry eggs mainly include acid hydrolysis and enzymatic hydrolysis. The acid hydrolysis reaction is violent, the reaction process and the final product are difficult to control, and will cause the destruction of a large amount of amino acids. Direct enzymatic hydrolysis with poultry eggs is very difficult. , long time...

Claims

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Application Information

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IPC IPC(8): C12P21/00
Inventor 张九勋李雷张学军张贵文
Owner 中食都庆(山东)生物技术有限公司
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