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Method for hydrolyzing egg-white proteins by various proteases

A protease hydrolysis, egg white protein technology, applied in the direction of fermentation, can solve problems such as amino acid damage

Inactive Publication Date: 2013-06-12
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although acid hydrolysis is rapid and thorough, it will produce huminous matter, and amino acids such as tryptophan and serine will be destroyed

Method used

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  • Method for hydrolyzing egg-white proteins by various proteases
  • Method for hydrolyzing egg-white proteins by various proteases
  • Method for hydrolyzing egg-white proteins by various proteases

Examples

Experimental program
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Effect test

example 1

[0021] Example 1: Using the egg white raw material as the substrate for enzymatic hydrolysis, add compound protease (Protamex), neutral protease (Neutrase), and flavor protease (Flavourzyme) to hydrolyze simultaneously to obtain egg white protein hydrolyzate.

[0022] Adjust the egg white concentration to 1:5 (egg white volume:distilled water volume), adjust the pH to 6.5 with HCl, preheat the water bath to 55°C, add 1.5% protease (Protamex), 1.5% neutral protease (Neutrase), flavor protease (Flavourzyme) 3.0% (accounting for the weight of the diluted egg white), carry out the enzymolysis reaction in a constant temperature water bath shaker (120r / min), monitor the pH of the egg white solution with a pH meter during the enzymolysis reaction, and add NaOH solution dropwise Adjust the pH to keep the pH at 6.5. After 6 hours of reaction, collect the egg white protein hydrolyzate, put it in a boiling water bath to inactivate the enzyme for 20 minutes, and terminate the enzymolysis r...

example 2

[0034] Example 2: The egg white raw material was used as the substrate for enzymatic hydrolysis, and alkaline protease (Alcalase) and flavor protease (Flavourzyme) were added successively for hydrolysis to obtain egg white protein hydrolyzate.

[0035]Adjust the egg white concentration to 1:5 (volume of pure egg white: volume of distilled water), adjust to pH 7.5 with NaOH, preheat the water bath to 55°C, add 2.0% alkaline protease (Alcalase), and place in a constant temperature water bath shaker (120r / min ) in the enzymolysis reaction, during the enzymolysis reaction, use a pH meter to monitor the pH of the egg white solution, and adjust the pH by dropping NaOH solution to keep the pH at 7.5. After reacting for 3 hours, adjust the pH to 6.0 with NaOH solution to maintain The reaction temperature is 55°C, add 4% flavor protease (Flavourzyme), and carry out the enzymolysis reaction in a constant temperature water bath shaker (120r / min). Adjust the pH to keep the pH at 6.0. Afte...

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Abstract

The invention belongs to the field of food processing, and relates to a method for hydrolyzing egg-white proteins by various proteases. The method comprises the following steps of: first, heating obtained egg white to degenerate; and then, hydrolyzing egg-white proteins simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. According to the invention, different enzymes are combined in use and compensate one another in enzyme acting sites, so that the degree of hydrolysis is improved, and the yield of egg-white protein peptide is increased.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for hydrolyzing egg white protein with protease. Background technique [0002] Protease is a general term for a class of enzymes that hydrolyze peptide bonds in proteins. According to the way of hydrolyzing polypeptides, proteases can be divided into two categories: endopeptidases and exopeptidases. Endopeptidase cuts the peptide bond from inside the protein molecule, and exopeptidase hydrolyzes the peptide bond one by one from the free amino or carboxyl terminal of the protein molecule to release amino acids. The former is aminopeptidase and the latter is carboxypeptidase. According to its active center and optimum pH value, proteases can be divided into serine proteases, sulfhydryl proteases, metalloproteases and aspartic acid proteases. According to the optimum pH value of its reaction, it is divided into acid protease, neutral protease and alkaline protease. Proteases u...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 赵国琦袁宇霍永久林淼徐嗣昌金晓君邓波波
Owner YANGZHOU UNIV
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