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Preparation method of low-phenylalanine egg white protein peptide

A technology of low-phenylalanine eggs and phenylalanine eggs, which is applied in the food field, can solve technical difficulties and other problems, and achieve the effects of improving enzymatic hydrolysis, improving the utilization rate of adsorbents, and reducing the molecular weight of polypeptides

Active Publication Date: 2020-12-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the invention uses genetic engineering technology, which is technically difficult and comes with certain risks.

Method used

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  • Preparation method of low-phenylalanine egg white protein peptide
  • Preparation method of low-phenylalanine egg white protein peptide
  • Preparation method of low-phenylalanine egg white protein peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A method for preparing low-phenylalanine egg white protein peptides, comprising the following steps:

[0065] (1) Dissolution, heat treatment and shear treatment of egg white protein powder

[0066] Dissolve 750g egg white protein powder (the protein content is 80.23% as measured by Kjeldahl nitrogen determination, and phenylalanine accounts for 6.08% of the total protein as measured by the amino acid analyzer) in water until the protein concentration is 24g / L. Heating and stirring at low temperature for 15 minutes to carry out thermal denaturation treatment of protein, and then shearing at 11000 rpm for 2 minutes by a high-speed disperser to obtain a pretreatment solution;

[0067] (2) Two-step protease treatment

[0068] Adjust the pH of the pretreatment solution to 8.0, heat to 37°C, add trypsin at a rate of 8g / 100g protein, and enzymolyze it for 7 hours to obtain a trypsin enzymolysis solution; adjust the pH of the trypsin enzymolysis solution to 7.0, heat to 50°C,...

Embodiment 2

[0083] A method for preparing low-phenylalanine egg white protein peptides, comprising the following steps:

[0084] (1) Dissolution, heat treatment and shear treatment of egg white protein powder

[0085] 1kg of egg white protein powder (the protein content measured by the Kjeldahl method is 80.23%, and the amino acid analyzer shows that phenylalanine accounts for 6.08% of the total protein) is dissolved in water until the protein concentration is 32g / L. Heat and stir at ℃ for 15 minutes to carry out thermal denaturation treatment of protein, and then shear at 11,000 rpm for 3 minutes through a high-speed disperser to obtain a pretreatment solution;

[0086] (2) Two-step protease treatment

[0087] Adjust the pH of the pretreatment solution to 8.0, heat to 37°C, add trypsin at a rate of 9g / 100g protein, and enzymatically hydrolyze for 6 hours to obtain a trypsin enzymolysis solution; adjust the pH of the trypsin enzymolysis solution to 7.0, heat to 50°C, Add flavor protease...

Embodiment 3

[0097] Embodiment 3: the influence of trypsin addition amount

[0098] Refer to the protease hydrolysis of step (2) in Example 1: add different amounts of trypsin for enzymolysis, other conditions are the same as in Example 1, and the obtained data are shown in Table 3;

[0099] Table 3 Effects of different amounts of trypsin added on the degree of hydrolysis, peptide yield and product phenylalanine content

[0100]

[0101] Note: The degree of hydrolysis refers to the degree of hydrolysis of the double-enzyme hydrolyzate obtained by two-step enzymatic hydrolysis with trypsin and flavor protease; the peptide yield refers to the ratio of the final low-phenylalanine polypeptide powder to the total protein content of the raw material; the final phenylalanine peptide powder Alanine content refers to the ratio of phenylalanine to protein equivalents in the final product.

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Abstract

The invention discloses a preparation method of low-phenylalanine egg white protein peptide, and belongs to the field of foods. The method comprises the following steps that after egg white protein powder is subjected to dissolving, heat treatment and shearing treatment, trypsin is combined with flavourzyme to carry out two-step protease enzymolysis on the egg white protein powder, an obtained enzymatic hydrolysate is centrifuged to remove insoluble substances, a collected supernatant is subjected to static adsorption by activated carbon to remove phenylalanine so as to obtain a low-phenylalanine egg white protein peptide mixed solution, and reverse osmosis concentration and drying are carried out so as to obtain low-phenylalanine egg white protein peptide powder. According to the invention, egg white protein is deeply hydrolyzed through a two-step enzyme method, and the hydrolysis degree reaches 50% or above; and the method provided by the invention can remove 98% or above of the phenylalanine in the egg white protein, the content of obtained polypeptide phenylalanine accounts for 0.11-0.19% of the equivalent weight of the protein, and the method has the potential of being used for preparing formula foods or health care products for special medical purposes of patients with phenylketonuria and the like.

Description

technical field [0001] The invention relates to a preparation method of low-phenylalanine egg white protein peptide, which belongs to the field of food. Background technique [0002] Phenylketonuria (PKU) is an autosomal recessive inborn error of metabolism in which the liver enzyme phenylalanine hydroxylase or its coenzyme tetrahydrobiopterin does not metabolize normally due to deficiency or reduced activity of the liver enzyme phenylalanine hydroxylase . At present, the disease is mainly controlled by providing low-phenylalanine diet therapy to PKU patients, so it is urgent to take effective means to remove phenylalanine in natural proteins to prepare low-phenylalanine peptides. According to GB 29922-2013, the formula food for PKU patients should limit the content of phenylalanine to ≤1.5mg / g protein equivalent. [0003] Eggs contain protein with high biological value and a large amount of vitamins and minerals, and are rich in nutritional value. They are called "good fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/22A23L33/18A61K38/01
CPCC12P21/06C07K1/22A23L33/18A61K38/012
Inventor 苏宇杰王玉珍杨严俊顾璐萍常翠华李俊华陆澄
Owner JIANGNAN UNIV
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