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Preparation method of egg white powder from dipeptide-pentapeptide

A technology of egg white and egg white, which is applied in food science and other fields, can solve the problems of easy saturation of the carrier, slow absorption, and high energy consumption, and achieve the effects of reducing molecular weight, improving quality, and avoiding the desalination process

Inactive Publication Date: 2018-03-09
QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The absorption of free amino acids mainly depends on the sodium ion transport system, which consumes a lot of energy, the carrier is easily saturated, and the absorption is slow.

Method used

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  • Preparation method of egg white powder from dipeptide-pentapeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Take 10kg of fresh eggs, wash them, separate the egg whites and egg yolks to obtain 6 kg of egg whites, add 6L of deionized water to the fresh egg whites, keep the mixture at 90°C for 0.5h, cool to room temperature, and place the mixture in Carry out homogeneous treatment in the colloid mill to obtain the mixed solution A;

[0031] 2) Add 6g of alkaline protease and 6g of trypsin to the mixture A, stir the mixture A at a constant temperature at 50°C for 6h, after the reaction is completed, heat the mixture A at 90°C for 20min to terminate the enzymolysis reaction , to obtain the mixture B;

[0032] 3) Add 12 g of neutral protease and 6 g of papain to the mixed solution B, stir the mixed solution B at 40°C for 12 hours at a constant temperature, and after the reaction, heat the mixed solution B at 90°C for 20 minutes to terminate the enzymatic hydrolysis reaction , plate and frame filtration to separate the supernatant and precipitate, and collect the supernatant A; ...

Embodiment 2

[0057] 1) Take 10kg of fresh eggs, wash them, separate the egg whites and egg yolks, and obtain 6 kg of egg whites, add 3 L of deionized water to the fresh egg whites, keep the mixture at 70°C for 2 hours, cool to room temperature, and place the mixture in colloid Carry out homogeneous treatment in the mill to obtain the mixed solution A;

[0058] 2) Add 24g of alkaline protease to the mixed solution A, and stir the mixed solution A at 60°C for 12 hours at a constant temperature. After the reaction is completed, heat the mixed solution A at 90°C for 20 minutes to terminate the enzymatic hydrolysis reaction to obtain the mixed solution Liquid B;

[0059] 3) Add 6g of compound protease and 6g of flavor protease to the mixed solution B, stir the mixed solution B at a constant temperature of 50°C for 6h, after the reaction is completed, heat the mixed solution B at 90°C for 20min to terminate the enzymatic hydrolysis reaction, Centrifuge to separate the supernatant and precipitat...

Embodiment 3

[0065] 1) Take 10kg of fresh eggs, wash them, separate the egg whites and egg yolks to obtain 6 kg of egg whites, add 12L of deionized water to the fresh egg whites, keep the mixture at 80°C for 1 hour, cool to room temperature, and place the mixture in colloid Carry out homogeneous treatment in the mill to obtain the mixed solution A;

[0066] 2) Add 24 g of trypsin to the mixed solution A, stir the mixed solution A at 55°C for 10 hours at a constant temperature, and after the reaction is completed, heat the mixed solution A at 90°C for 20 minutes to terminate the enzymatic hydrolysis reaction to obtain the mixed solution B;

[0067] 3) Add 12 g of bromelain and 12 g of flavor protease to the mixed solution B, stir the mixed solution B at a constant temperature at 45°C for 12 hours, after the reaction is completed, heat the mixed solution B at 90°C for 20 minutes to terminate the enzymatic hydrolysis reaction, Vacuum drum filtration to separate supernatant and precipitate, a...

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Abstract

The invention relates to the field of good biotechnology, and particularly relates to a preparation method of egg white powder from dipeptide-pentapeptide. According to the preparation method, fresh egg white is subjected to thermal denaturating treatment and continuous fractional hydrolysis to obtain an egg white oligopeptide solution formed by dipeptide-pentapeptide, wherein the hydrolysis process in the first step is completed by adopting protease with the optimum pH being within the alkaline scope, and the hydrolysis process in the second step is completed by adopting protease with the optimum pH being within the neutral scope; and the egg white powder product is obtained by performing first-step refining for debittering and vacuum concentration with beta-cyclodextrin and second-step refining for deodorization and drying on the egg white oligopeptide solution. The method disclosed by the invention has the advantages of being less in equipment investment and high in product yield; the total protein content of the egg white powder product is higher than 90%, wherein the proportion of the content of dipeptide-pentapeptide in the total protein is higher than 80%, the ash content islower than 6.5%, the average molecular weight is lower than 1000Da, the intestinal absorption and utilization rate is high, the sensitization is low, the instant solubility is excellent, the luster and flavor are fine, and therefore, the egg white powder is especially suitable for the infants, the old and patients in the recovery phase after disease and with gastrointestinal dysfunction to eat, and can be widely applied to the fields of functional food, nutritious food and infant food.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of egg white powder composed of dipeptides to pentapeptides. Background technique [0002] my country's egg production ranks first in the world, and eggs are considered to be the food-based protein source with the highest nutritional value and the most balanced amino acids. However, according to epidemiological surveys, egg allergy accounts for 35% of food allergies in infants and children, and 12% of food allergies in adults, ranking second in the list of food allergies. At present, there are mainly 6 kinds of egg allergens recognized, among which, lysozyme (Gald4), ovomucoid (Gald1), ovotransferrin (Gald3) and ovalbumin (Gald2) all belong to egg albumin. Studies have shown that reducing the molecular weight of protein to less than 2000Da by protease hydrolysis of egg white protein can effectively reduce the allergenicity of egg white protein a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 崔球王彦超宋晓金冯银刚刘亚君肖艳
Owner QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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