Egg white source antioxidant peptide powder and preparation method thereof

An anti-oxidation, egg white technology, applied in the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of reduced antioxidant activity, difference in antioxidant activity, insufficient stability of antioxidant peptides, etc., to achieve improved antioxidant Activity, less investment in equipment, and high product utilization value

Active Publication Date: 2013-10-09
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to separate and purify antioxidant peptides by column chromatography. Due to the great water absorption of antioxidant peptides, their antioxidant activity will be caused by differ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Using egg white protein powder with a protein content of 80.96% as raw material, an egg white protein aqueous solution was prepared according to a mass ratio of 5.16%. After mechanical stirring, it was placed in an enzymatic hydrolysis kettle, and the temperature was raised to 90°C and kept for 10 minutes to heat the egg white protein. After denaturation, use 1M sodium hydroxide solution to adjust the pH to 10.66±0.04, adjust the temperature of the water bath to 50°C, add liquid or solid alkaline protease according to 2.37% of the mass of egg white protein powder, and use 1M sodium hydroxide solution to adjust the pH to 10.66 ±0.04, under the conditions of constant enzymolysis temperature and constant enzymolysis pH, after enzymolysis for 3 hours, the enzymolysis solution was rapidly heated to 90°C, after 10 minutes of incubation, the pH was adjusted to 7.0, and the centrifugation temperature was 6°C, and the centrifugation speed was 6000 × g, centrifugation time 15min, ...

Embodiment 2

[0045] Using egg white protein powder with a protein content of 80.96% as raw material, an egg white protein aqueous solution was prepared according to a mass ratio of 5.16%. After mechanical stirring, it was placed in an enzymatic hydrolysis kettle, and the temperature was raised to 90°C and kept for 10 minutes to heat the egg white protein. After denaturation, use 1M sodium hydroxide solution to adjust the pH to 10.66±0.04, adjust the temperature of the water bath to 50°C, add liquid or solid alkaline protease according to 2.37% of the mass of egg white protein powder, and use 1M sodium hydroxide solution to adjust the pH to 10.66 ±0.04, under the conditions of constant enzymolysis temperature and constant enzymolysis pH, after enzymolysis for 3 hours, the enzymolysis solution was rapidly heated to 90°C, after 10 minutes of incubation, the pH was adjusted to 7.0, and the centrifugation temperature was 6°C, and the centrifugation speed was 6000 × g, centrifugation time 15min, ...

Embodiment 3

[0047]Using egg white protein powder with a protein content of 80.96% as raw material, an egg white protein aqueous solution was prepared according to a mass ratio of 5.16%. After mechanical stirring, it was placed in an enzymatic hydrolysis kettle, and the temperature was raised to 90°C and kept for 10 minutes to heat the egg white protein. After denaturation, use 1M sodium hydroxide solution to adjust the pH to 10.66±0.04, adjust the temperature of the water bath to 50°C, add liquid or solid alkaline protease according to 2.37% of the mass of egg white protein powder, and use 1M sodium hydroxide solution to adjust the pH to 10.66 ±0.04, under the conditions of constant enzymolysis temperature and constant enzymolysis pH, after enzymolysis for 3 hours, the enzymolysis solution was rapidly heated to 90°C, after 10 minutes of incubation, the pH was adjusted to 7.0, and the centrifugation temperature was 6°C, and the centrifugation speed was 6000 × g, centrifugation time 15min, c...

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PUM

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Abstract

The invention belongs to the technical field of the deep-processing of egg products and the comprehensive utilization of side products, and discloses an egg white source antioxidant peptide powder and a preparation method thereof. The egg white source antioxidant peptide powder can be prepared by taking hydrolyzed egg white protein as a raw material and DPPH (1,1-diphenyl-2-picryhydrazyl) free radical scavenging rate and reducing power as antioxidant activity evaluation indexes through using an ultrafiltration device, a vacuum rotating concentration instrument, a column chromatography cabinet system and a vacuum freeze-drying technology. In the egg white source antioxidant peptide powder, the molecular weight is 300-600Da, the protein content is 94.28%, the DPPH scavenging rate is 90.2%, the reducing power is 1.8, and the moisture content is 1%-3%. According to the preparation method, the antioxidant activity of the egg white source antioxidant peptide can be improved, the DPPH scavenging rate is improved to 90.2% from 50%, the reducing power is improved to 1.8 from 1.46, and the research and development level of egg resources on comprehensively utilizing and developing functional products can be beneficially improved.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural by-products and comprehensive utilization of by-products, and relates to an egg white source antioxidant peptide powder and a preparation method thereof, which utilizes ultrafiltration technology, vacuum rotary concentration technology, column chromatography cabinet separation technology and vacuum freezing Drying technology to produce egg white-derived antioxidant peptide powder with a water content of 1% to 3%, a molecular weight of 300 to 600Da, a DPPH clearance rate of 90.2%, and a reducing power of 1.8. Background technique [0002] Bioactive peptides have become a hot topic today, and antioxidant peptide products have attracted public attention for their good effects in preventing diseases and protecting health. Bioactive peptides are a class of polypeptides with a molecular weight less than 6k Da that have various biological functions. Physiological studies now...

Claims

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Application Information

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IPC IPC(8): C07K4/12C07K1/36C07K1/34C07K1/16
Inventor 林松毅金艳邢杰赵桐于晓然王睦刘静波
Owner JILIN UNIV
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