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Protein powder preparation method through hydrolyzing egg white using protease

A protease hydrolysis and protein powder technology, applied in the field of protein powder preparation, can solve the problems of high inorganic salt content of hydrolyzate, low nitrogen utilization rate, complicated process, etc., and achieve the effects of high hydrolysis degree, high nitrogen utilization rate and simple process

Inactive Publication Date: 2009-05-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, protein hydrolysis will produce bitter peptides to form a bitter taste; and excessive protein hydrolysis will produce too many free amino acids, which will cause diarrhea due to hypertonicity in the intestinal tract after oral administration; during the process of protein hydrolysis, more acid or alkali needs to be added to maintain the most suitable body system If the pH of the hydrolyzate is too high, the inorganic salt content in the hydrolyzate will be too high; when the glucose in the egg white and the protein are heated together during the hydrolysis process, a Maillard reaction will occur and the color of the hydrolyzate will be deepened; Desalination and other treatments are not only complicated in process and costly, but also have a low utilization rate of nitrogen, which is extremely uneconomical

Method used

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Examples

Experimental program
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Effect test

example 1

[0026] Fresh egg whites are stirred into protein liquid, and 1000g of protein liquid is added to 1.5g of alcoholic yeast (Ange Yeast Co., Ltd.), and fermented at about 30°C for 5 hours. Add 1 volume of water to the fermented broth to dilute, then heat to 80°C, keep for 30min, then cool to 50°C. Then add 0.2 g of alkaline protease (Nanning Pangbo Bioengineering Co., Ltd., the same below), and hydrolyze at about 50°C for 3 hours to reduce the pH of the protein solution from 9.0 to 9.2 to about 7.5. Then add 1 g of neutral protease (Wuxi Xuemei Enzyme Technology Co., Ltd., the same below), and hydrolyze for 3 hours at pH 6.5 and 45°C. Finally, 1 g of flavor enzyme (Novozymes (China) Biotechnology Co., Ltd.) was added, and hydrolyzed for 6 hours at pH 6.5 and 50°C. Heat the hydrolyzate after enzymatic hydrolysis to 85°C, keep it for 20 minutes, and then cool it to about 45°C. The hydrolyzed solution is spray-dried into protein powder under the conditions of an inlet air temperat...

example 2

[0029] Fresh duck egg whites are stirred into a protein liquid, and 1000 g of the protein liquid is added to 2 g of baker's yeast (Ange Yeast Co., Ltd.), and fermented at about 30 ° C for 7 hours. Dilute the fermentation broth with 1.3 times the volume of water, then heat to 100°C, keep it for 5 minutes, and then cool to 50°C. Then add 0.4g of alkaline protease and hydrolyze at about 50°C for 5 hours to reduce the pH of the protein solution from 9.0 to 9.2 to about 7.5. Then add 2 g of neutral protease, and hydrolyze for 5 hours at pH 7.5 and 35°C. Finally, 2 g of flavor enzyme (Nanning Pangbo Bioengineering Co., Ltd.) was added, and hydrolyzed for 4 hours at pH 7.0 and 55°C. Heat the hydrolyzate after enzymatic hydrolysis to 85°C, keep it for 20 minutes, and then cool it to about 45°C. The hydrolyzed solution is spray-dried into protein powder under the conditions of an inlet air temperature of about 140°C and an outlet air temperature of about 72°C.

[0030] The protein c...

example 3

[0032] Fresh duck egg whites are stirred into protein liquid, 1000g of protein liquid is added to 2g of beer yeast (Ange Yeast Co., Ltd.), and fermented at about 30°C for 7 hours. Dilute the fermentation broth with 1.3 times the volume of water, heat to 90°C for 20 minutes, and then cool to 50°C. Then add 0.3g of alkaline protease and hydrolyze at about 50°C for 5 hours to reduce the pH of the protein solution from 9.0 to 9.2 to about 7.5. Then add 1.5 g of neutral protease, and hydrolyze for 4 hours at pH 7.0 at about 40°C. Finally, 1.5 g of flavor enzyme (Nanning Donghenghuadao Biotechnology Co., Ltd.) was added, and hydrolyzed for 5 hours at pH 6.7 and 52°C. Heat the hydrolyzate after enzymatic hydrolysis to 85°C, keep it for 20 minutes, and then cool it to about 45°C. The hydrolyzed solution is spray-dried into protein powder under the conditions of an inlet air temperature of about 140°C and an outlet air temperature of about 72°C.

[0033] The protein content of the p...

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PUM

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Abstract

The invention provides a method for preparing a protein powder by utilizing proteinase to hydrolyze albumen. The method is as follows: the albumen of fresh poultry eggs is taken as raw material and stirred to obtain a protein liquid; the liquid is added with ferment for fermentation and desugarization, added with water to be diluted, and heated to be denatured; hydrolysis through alkaline protease, neutral protease and flavor enzyme is carried out and then the mixture is heated to passivate protease and dried, thus obtaining the protein powder. The method has the advantages of simple technique, convenient operation, high efficiency, low cost, high nitrogen utilization ratio, needing no debitterizing, decolorizing or desalination treatment and having significant application prospect.

Description

(1) Technical field [0001] The invention relates to a method for preparing protein powder by hydrolyzing egg white with protease. (2) Background technology [0002] There are more than 40 kinds of proteins in egg white. These proteins contain all the amino acids necessary for the human body, and the ratio of amino acids is well balanced. Moreover, the ovalbumin in it is very similar to the nutritional components and molecular structure of human plasma albumin, which plays a very important role in maintaining normal life activities of people, so it has similar nutritional and health care functions; lysozyme has anti-infection, anti-bacteria and virus The role of sialic acid has the effect of inhibiting diarrhea virus infection, inhibiting the increase of blood pressure and improving learning ability; egg white protein also contains a variety of bioactive peptides, which is an ideal nutritional enhancer. However, egg white also contains ovomucoid, egg inhibitor, ficin inhibit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/34C12P21/00C12R1/85
Inventor 陈有亮翁丹丹
Owner ZHEJIANG UNIV
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