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Process for degrading cholesterol in yolk

A technology of cholesterol and cholesterol oxidase, which is applied in the field of cholesterol degradation technology in egg yolk, can solve the problem of high cost and achieve the effects of less equipment investment, strong selectivity, and convenient equipment maintenance

Inactive Publication Date: 2011-05-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it can effectively remove cholesterol, the cost is high, and the most important nutrient in egg yolk, phospholipids, will also be degraded

Method used

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  • Process for degrading cholesterol in yolk
  • Process for degrading cholesterol in yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] After the egg yolk is ultrasonically treated, a certain amount of cholesterol oxidase is added and placed on a shaker for degradation. Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk, ultrasonic power: 200W, ultrasonic frequency: 50kHz; treatment method: treatment once every 2 minutes, single ultrasonic treatment time is 3 minutes, and the total treatment time is 15 minutes; treatment volume 30ml; cholesterol oxidase The dosage is 0.586U / g (enzyme amount / egg yolk); the degradation treatment time is 9h. Using the above process, the degradation rate of cholesterol in egg yolk is 76.13%.

Embodiment 2

[0033] The study found that the factors that determine the effect of ultrasonic treatment mainly include ultrasonic treatment time, ultrasonic treatment volume, ultrasonic treatment temperature, ultrasonic power and so on.

[0034] After the egg is smashed to remove the egg white, the egg yolk is packed into 6 beakers by a certain amount (30ml). Use a 200W, 50kHz ultrasonic instrument to crush for 0, 5, 10, 15, 20, and 25 minutes respectively, and determine the cholesterol content by HPLC. See the relationship between ultrasonic treatment time (minutes) and cholesterol release rate (%) figure 1 shown.

[0035] Depend on figure 1 According to the analysis, the separation of cholesterol and phospholipids in egg yolk is more complete with the prolongation of crushing treatment time. After 15 minutes of ultrasonication, the release rate of cholesterol increases slowly, which may be due to the complete separation of cholesterol and phospholipids. Appropriately prolonging the ult...

Embodiment 3

[0037] The degradation time of cholesterol in egg yolk is generally longer, about 13 hours, and the thermal stability of cholesterol oxidase is poor. When it is kept at 37°C for a long time, the enzyme activity will be greatly reduced. Therefore, shortening the reaction time can not only save costs, but also Enzymes can maintain high activity.

[0038] Get the egg yolks that have been processed according to the method of Example 1 and put them into 4 beakers in a certain amount, add 0.149U, 0.363U, 0.446U, 0.586U and 0.726U to each gram of egg yolks to add enzyme solution, take samples every 3h, measure The conversion rate of cholesterol was obtained, and the optimal enzyme amount and processing time were determined.

[0039] The relationship between the amount of enzyme added, the degradation time and the degradation rate is as follows: figure 2 shown. With the prolongation of enzymatic hydrolysis time, the degradation rate of cholesterol increased gradually, and when the ...

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Abstract

The invention relates to a process for degrading cholesterol in yolk, which is a process method for degrading the cholesterol in the yolk by using cholesterol oxidase with the aid of ultrasonic waves. The process comprises the following steps of: performing ultrasonic treatment on the yolk by using the ultrasonic waves, adding the cholesterol oxidase and putting on a rocking bed for degrading, wherein preferably, the power of the ultrasonic waves is 200W and the frequency is 50MHz, intermittent ultrasonic treatment is performed, the treatment volume of the ultrasonic treatment is 20 to 30ml, 0.586 to 0.726U of cholesterol oxidase is used for each gram of yolk, and the degradation time is 9 to 11 hours. The process for degrading the cholesterol in the yolk has a smart design, high selectivity and efficiency of degrading the cholesterol, and low cost, is simply, conveniently and quickly operated, pollution-free and suitable for large-scale industrial production, and particularly ensures that the degradation product is single, and the loss of nutrient substances such as phospholipids and the like is low.

Description

technical field [0001] The invention relates to the technical field of material degradation, in particular to the technical field of cholesterol degradation, in particular to a degradation process of cholesterol in egg yolk. Background technique [0002] Ultrasonic treatment is a technology applied in extraction and other related fields. It uses multiple effects such as ultrasonic cavitation effect, mechanical vibration, and thermal effect to generate an instantaneous high-temperature and high-pressure field in the fluid, and generate strong shear force on the solid surface in the fluid. , accelerate the dissolution of natural active ingredients and strengthen the mass transfer process, thereby promoting the mass transfer separation process. [0003] Egg yolk is a food with high cholesterol content and is often eaten. At present, there are basically three categories of methods for removing cholesterol from egg yolk, which are traditional organic solvent extraction, β-cyclod...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/32A23L1/025A23L5/20A23L5/30A23L15/00
Inventor 杨海麟孙艳张玲钟学敏王武
Owner JIANGNAN UNIV
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