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Method for separating phosvitin from fowl eggs

A phosvitin and separation method technology, which is applied in the field of food engineering, can solve the problems of time-consuming, cumbersome process, and unsatisfactory separation effect, and achieve the effect of simple operation and low cost

Inactive Publication Date: 2008-03-05
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these existing separation techniques are not only cumbersome and time-consuming, but also require the use of a large number of chemical reagents in the separation process, which directly affects the biocompatibility and biosafety of the corresponding phosvitin final product, and the separation effect is not satisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Carefully break open the eggshell of an egg, suck off the egg white on the surface of the egg yolk with filter paper, and then use a needle to pierce the vitelline membrane to collect the contents of the egg yolk. Add distilled water at 0-4°C to dilute the egg yolk ten times, place it in an ice-water bath and stir for 60 minutes to separate the egg yolk lipoprotein and water-soluble protein. Take the egg yolk mixture in a centrifuge tube, select 10000 rpm, and centrifuge for 5 minutes, the lower layer is precipitated as crude yolk lipoprotein, and the upper layer is soluble ovalbumin. The upper layer of water-soluble protein is removed to obtain crude vitellin.

Embodiment 2

[0017] Example 2: Carefully crack open the eggshell of an egg, suck off the egg white on the surface of the egg yolk with filter paper, and then use a needle to pierce the vitelline membrane to collect the contents of the egg yolk. Add 0-4°C distilled water to the egg yolk to dilute it ten times, place it in an ice-water bath and stir for 12 hours, and the egg yolk lipoprotein and water-soluble protein can be separated. Take the egg yolk mixture in a centrifuge tube and centrifuge at 10,000 rpm for 30 minutes to remove the water-soluble ovalbumin in the upper layer, and the crude egg yolk lipoprotein is obtained in the lower layer.

Embodiment 3

[0018] Example 3: Get 75.0 mg of crude vitellin lipoprotein precipitate, add 20.0 mg of iron-based inorganic nanomaterials with iron atom affinity active sites, then add 1.5 ml of acetic acid-sodium acetate buffer solution with a pH of about 6.0, shake and mix Evenly, let it stand for 30 minutes to carry out the specific adsorption of the target phosvitin. During this period, the reaction system is shaken up and down several times, so that the target separation system can fully contact with the nanomaterials with iron atom-affinity active sites. Finally, centrifuge at 5000 rpm for 3 minutes to obtain iron-based nanomaterials adsorbed with phosvitin.

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PUM

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Abstract

The present invention relates to a method for separating phosritin from egg, belonging to the field of food engineering technology. Said method includes the following technology. Said method includes the following steps: firstly, taking out egg yolk from egg, making its egg-yolk lipoprotein be separated from water-soluble egg-white protein to obtain crude egg-yolk lipoprotein, mixing the crude egg-yolk lipoprotein with an iron-based inorganic nano material with iron atom affinity activity site to make them produce interaction and make the correspondent phosritin be adsorbed on the iron-based nano material, finally, making them undergo the process of boiling treatment so as to obtain the invented phosritin.

Description

technical field [0001] The invention relates to a method in the technical field of food engineering, in particular to a method for separating phosvitin from poultry eggs. Background technique [0002] As we all know, chicken eggs, duck eggs and other poultry eggs have rich nutritional value, not only contain the protein necessary for the human body, but also contain a variety of biologically active components, including: yolk globulin, lysozyme, egg transferrin, egg yolk lecithin, antibiotic protein , Ovalbumin, etc. Among them, the protein with the highest degree of phosphorylation, phosvitin, is one of the main proteins in yolk granules, accounting for 16% of the total weight of yolk granules, with a relative molecular weight of 35,000, 11.9% nitrogen content, and 9.7% phosphorus content, accounting for Egg yolk contains 80% of total phosphorus and 6.5% carbohydrates. Amino acid analysis showed that phosvitin was composed of 217 amino acid residues, of which 124 were ser...

Claims

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Application Information

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IPC IPC(8): A23J1/09A23L3/3553A23L1/304A23L1/035A23L33/16
CPCY02A40/90
Inventor 徐芳王德举杨明韩晶晶
Owner SHANGHAI JIAO TONG UNIV
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