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Method for extracting muramidase from egg white

A technology of egg white and lysozyme, applied in the direction of biochemical equipment and methods, enzymes, enzymes, etc., can solve the problems of long production cycle, unsatisfactory product quality, high production cost, etc., and achieve improved stability, convenient recycling, and increased content Effect

Inactive Publication Date: 2012-09-19
SHIJIAZHUANG HUAMU ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the traditional preparation technology for extracting lysozyme from egg white generally has disadvantages such as high production cost, long production cycle, low extraction rate and product specific activity, environmental pollution, etc., and the product quality is difficult to meet the needs of various downstream fields

Method used

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  • Method for extracting muramidase from egg white

Examples

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Effect test

Embodiment 1

[0039] A method for extracting lysozyme from egg whites, comprising the steps of:

[0040] (1) Preparation of extract:

[0041] Take 1000g of deionized water, adjust the pH value to 3 with lactic acid, then add 50g of sodium chloride, stir and dissolve, and make an extract with a mass percentage of sodium chloride of 5%;

[0042] (2) Selective precipitation of lysozyme:

[0043] The extract obtained in step (1) is subjected to the isoelectric point and temperature selective precipitation of egg white miscellaneous proteins. First, the extract is heated to 90° C., and then 1000 g of egg white liquid is added while stirring, stirred and mixed evenly, and lactic acid is used to control the concentration of the mixed liquid. If the pH value is less than 4.5, and the temperature is controlled at 80°C-85°C, an obvious white flocculent precipitate will appear, keep it warm for 45 minutes to make the precipitate fully;

[0044] (3) separation and purification:

[0045] Cool the mix...

Embodiment 2

[0051] A method for extracting lysozyme from egg whites, comprising the steps of:

[0052] (1) Preparation of extract:

[0053] Take 1000g of deionized water, adjust the pH value to 5 with lactic acid, then add 10g of sodium chloride, stir and dissolve, and make an extract with a mass percentage of sodium chloride of 1%;

[0054] (2) Selective precipitation of lysozyme:

[0055] The extract obtained in step (1) is subjected to the isoelectric point and temperature selective precipitation of egg white miscellaneous proteins. First, the extract is heated to 60° C., and then 500 g of egg white liquid is added while stirring, stirred and mixed evenly, and lactic acid is used to control the concentration of the mixed liquid. If the pH value is less than 4.5, and the temperature is controlled at 60°C-65°C, an obvious white flocculent precipitate will appear, keep it warm for 30 minutes to make the precipitate fully;

[0056] (3) separation and purification:

[0057] Cool the mixe...

Embodiment 3

[0063] A method for extracting lysozyme from egg whites, comprising the steps of:

[0064] (1) Preparation of extract:

[0065] Take 1000g of deionized water, adjust the pH value to 2 with lactic acid, then add 40g of sodium chloride, stir and dissolve, and make an extract with a mass percentage of sodium chloride of 4%;

[0066] (2) Selective precipitation of lysozyme:

[0067] The extract obtained in step (1) is subjected to the isoelectric point and temperature selective precipitation of egg white miscellaneous proteins. First, the extract is heated to 80° C., and then 750 g of egg white liquid is added while stirring, stirred and mixed evenly, and lactic acid is used to control the concentration of the mixed liquid. If the pH value is less than 4.5, and the temperature is controlled at 80°C-85°C, an obvious white flocculent precipitate will appear, keep it warm for 15 minutes to make the precipitate fully;

[0068] (3) separation and purification:

[0069] Cool the mixe...

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Abstract

The invention relates to a method for extracting muramidase from egg white. The method comprises the following steps of: (1) preparation of extracting liquid; (2) selective precipitation of muramidase; (3) separation and purification; (4) ultrafiltration and desalination; and (5) drying. In the method, hydrochloric acid or acetic acid, which is used commonly in the prior art, is replaced by lactic acid, and due to quite strong antiseptic and freshness-keeping efficiencies of lactic acid, the stability and safety of product can be improved, and simultaneously, more mild taste of product is achieved; in addition, the method reaches the purpose of removing macromolecular foreign protein and micromolecular salt by means of ultrafiltration and separation twice via large and small hollow fiber ultrafiltration membranes with two pore diameters, thus further improving the purity and yield of muramidase.

Description

technical field [0001] The invention relates to the technical field of lysozyme preparation, in particular to a preparation method of lysozyme. Background technique [0002] Lysozyme (N-acetylmuramide glycanohydrlase), also known as cell wall lytic enzyme (Muramidase), is a hydrolase that specifically acts on the cell wall of microorganisms. It plays a key role in the defense of organisms against foreign microbial infection. It is a natural antibacterial and antiviral active substance. It can be used as a natural antibacterial drug and a high-safety food preservative. It has great potential in food, medical and health industries. Value. [0003] Lysozyme is widely distributed in various biological tissues and their secretions, among which egg white lysozyme is rich in lysozyme, accounting for about 0.3%-0.4%, and egg white lysozyme is also one of the most clearly understood lysozymes. Therefore, egg lysozyme extracted from egg white is the main source of commercial lysozym...

Claims

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Application Information

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IPC IPC(8): C12N9/36
Inventor 闫路娜杨战勇
Owner SHIJIAZHUANG HUAMU ANIMAL HUSBANDRY
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