CN101974597B

CN101974597B - Method for extracting ovalbumin peptide

Info

Publication number: CN101974597B
Application number: CN 201010540631
Authority: CN
Inventors: 张小东; 叶传发; 胡承四; 叶思
Original assignee: HUBEI YUANCHENG PHARMACEUTICAL CO Ltd
Current assignee: HUBEI YUANCHENG PHARMACEUTICAL CO Ltd
Priority date: 2010-11-11
Filing date: 2010-11-11
Publication date: 2012-07-04
Anticipated expiration: 2030-11-11
Also published as: CN101974597A

Abstract

The invention discloses a method for extracting an ovalbumin peptide. In the method, the ovalbumin peptide is obtained by adopting the egg white of boiled eggs as a main raw material through the steps of mashing, distributing water, enzymolyzing, debitterizing, inactivating enzyme, decoloring, separating membrane, and drying the obtained filtrate. The method has short production cycle and low cost, generates no toxic and harmful substances, and can be widely applied to the fields of foods, medicines, health care products, and the like, and the obtained product has high safety.

Description

A kind of process for extracting of with ovalbumin peptide

Technical field

The inventive method relates to egg albumen (egg white that promptly boils) deep process technology field; Be specifically related to a kind of process for extracting of with ovalbumin peptide; Be a kind of be raw material with egg albumen; Utilize enzyme enzymolysis egg albumen and utilize the enzyme modification technique that protein peptide is modified, thus the method for extraction high-quality with ovalbumin peptide.

Background technology

Add proteolytic enzyme in the egg albumen, can produce the very little but active very high small peptide molecule of molecular weight behind the enzymolysis, and the small peptide peptide bond is modified with circumscribed proteolytic enzyme, the picryl of removing the peptide bond two ends because of, improve the local flavor of product.

From egg albumen, extracting with ovalbumin peptide at present at home and abroad all is emerging industry; Majority all is to accomplish through following steps: egg albumen → alkali degreasing → enzymolysis → filtration → decolouring → desalination → concentrate → spraying drying; Used a large amount of alkali degreasings; Both bring the serious environmental pollution, destroyed proteinic composition again; And do not use membrane separation technique in the prior art, but with IX desalination and evaporation concentration, technology is loaded down with trivial details, energy consumption is high, has reduced economic benefit of enterprises.

Summary of the invention

The objective of the invention is to the deficiency that exists in the prior art; Be to provide a kind of process for extracting of with ovalbumin peptide; Be a kind ofly to need not to use alkaline purification, but utilize the enzyme enzymolysis, and further modify the peptide bond debitterize; With concentrated, extract the method for with ovalbumin peptide with the membrane separation technique desalination.

To achieve these goals, the present invention adopts following technical measures:

A kind of process for extracting of with ovalbumin peptide, its step is following:

1) takes by weighing egg albumen as raw material, after smashing to pieces, extraordinarily go into pure water, stir by 5 of raw material egg albumen weight;

2) be warming up to 52-57 ℃, adjust pH is 7.5-8.5, presses 1% of raw material egg albumen weight and adds bacillus alkaline protease; Stir enzymolysis 4-6h; Press 0.5% of raw material egg albumen weight again and add flavor protease, adjust pH is 8-8.5, stirs enzymolysis 5-7h;

3) enzymolysis solution that obtains is warming up to 92-95 ℃, the constant temperature enzyme 9-11min that goes out;

4) enzymolysis solution is filtered, get supernatant;

5) supernatant is pressed the 2-2.5% adding powdered active carbon of raw material egg albumen weight, and 40-45 ℃ is stirred 1-1.5h, remove by filter gac;

6) with filtered liq with the membrane separation technique desalination with concentrate;

7) liquid concentrator is spray-dried, obtain with ovalbumin peptide.

The bacillus alkaline protease that uses in the inventive method and the enzyme activity of flavor protease are respectively 2.3 ten thousand U/g and 4.5 ten thousand U/g.

Compared with prior art, advantage of the inventive method and beneficial effect are following:

1, avoided amino acid whose loss in environmental pollution that alkali degreasing brought and the product effectively;

2, the with ovalbumin peptide that adopts the inventive method to produce, the peptide content of molecular weight below 1000 dalton all reaches more than 99% in its gross protein, and the protein peptide of small molecular weight is more conducive to absorption of human body, and has removed bitter peptides fully, and mouthfeel is good;

3, the membrane separation technique in the inventive method, liquid towards material are separated, are concentrated and purifying, all operate, do not have phase-state change, energy-efficient at normal temperatures, and do not produce pollution in the production process;

4, in the production process of the present invention except that adjust pH, do not add any reagent, product belongs to environmental protective hygienic food, and is safe;

5, the present invention is with short production cycle, cost is low, do not produce any hazardous and noxious substances, and safety has no side effect, and can be widely used in fields such as food, medicine, healthcare products and biosynthesizing;

6, the human absorptivity of the inventive method products obtained therefrom and utilization ratio be near 100%, absorbs soon especially, absorbs the time that gets into the human recycle system, and be the same as the injection of vein injection, can play a role fast; Need not digest, directly absorb, during absorption, have no refuse and movement, can all be utilized by human body; And when absorbing, need not expend body energy, can not increase the gastrointestinal function burden.

Embodiment

Through concrete embodiment the inventive method is done further detailed description below.

Embodiment 1:

Take by weighing egg albumen 1kg, after smashing to pieces, add the 5kg pure water; Stir, be warming up to 52 ℃, transfer pH to 7.5 with the food grade flaky sodium hydrate; Add the 10g bacillus alkaline protease, 52 ℃ of constant temperature stir enzymolysis 4h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Add the 5g flavor protease again, add food grade flaky sodium hydrate adjust pH to 8.0,52 ℃ of constant temperature stir enzymolysis 5h,, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Be warming up to 92 ℃ then, the insulation 11min enzyme that goes out; Enzymolysis solution is filtered, get supernatant; Add the 22g powdered active carbon in the supernatant, 45 ℃ of whip attachment 1h decolourings, filtering gac; Filtrating is used the filter filtration of membrane pore size as 1nm again, and desalination also concentrates; Liquid concentrator is spray-dried, obtains the Powdered with ovalbumin peptide of 380g white (the present invention has adopted gac to decolour, and the color and luster of products obtained therefrom is a white, is superior to the faint yellow of national Specification), and the examining report of product is seen table 1.

The examining report of the with ovalbumin peptide that table 1 embodiment 1 makes

Embodiment 2:

Take by weighing egg albumen 2kg, after smashing to pieces, add the 10kg pure water; Stir, be warming up to 57 ℃, transfer pH to 8 with the food grade flaky sodium hydrate; Add the 20g bacillus alkaline protease, 57 ℃ of constant temperature stir enzymolysis 5h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Add the 10g flavor protease again, add food grade flaky sodium hydrate adjust pH to 8.2,57 ℃ of constant temperature stir enzymolysis 6h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Be warming up to 93 ℃ then, the insulation 11min enzyme that goes out; Enzymolysis solution is filtered, get supernatant; Add the 40g powdered active carbon in the supernatant, 44 ℃ of whip attachment 1.2h decolourings, filtering gac; Filtrating is used the filter filtration of membrane pore size as 1nm again, and desalination also concentrates; Liquid concentrator is spray-dried, obtains 760g white powder with ovalbumin peptide.The examining report of product is seen table 2.

The examining report of the with ovalbumin peptide that table 2 embodiment 2 makes

Embodiment 3:

Take by weighing egg protein 10 kg, after smashing to pieces, add the 50kg pure water; Stir, be warming up to 54 ℃, transfer pH to 8.2 with the food grade flaky sodium hydrate; Add the 100g bacillus alkaline protease, 54 ℃ of constant temperature stir enzymolysis 5.5h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Add the 50g flavor protease again, add food grade flaky sodium hydrate adjust pH to 8.3,54 ℃ of constant temperature stir enzymolysis 6.5h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Be warming up to 94 ℃ then, the insulation 10min enzyme that goes out; Enzymolysis solution is filtered, get supernatant; Add the 200g powdered active carbon in the supernatant, 40 ℃ of whip attachment 1.5h decolourings, filtering gac; Filtrating is used the filter filtration of membrane pore size as 1nm again, and desalination also concentrates; Liquid concentrator is spray-dried, obtains 3800g white powder with ovalbumin peptide.The examining report of product is seen table 3.

The examining report of the with ovalbumin peptide that table 3 embodiment 3 makes

Embodiment 4:

Take by weighing egg protein 20 kg, after smashing to pieces, add the 100kg pure water; Stir, be warming up to 55 ℃, transfer pH to 8.5 with the food grade flaky sodium hydrate; Add the 200g bacillus alkaline protease, 55 ℃ of constant temperature stir enzymolysis 6h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Add the 100g flavor protease again, add food grade flaky sodium hydrate adjust pH to 8.5,55 ℃ of constant temperature stir enzymolysis 7h, keep the pH value stabilization with the food grade flaky sodium hydrate in the enzymolysis process; Be warming up to 95 ℃ then, the insulation 9min enzyme that goes out; Enzymolysis solution is filtered, get supernatant; Add the 500g powdered active carbon in the supernatant, 41 ℃ of whip attachment 1.5h decolourings, filtering gac; Filtrating is used the filter filtration of membrane pore size as 1nm again, and desalination also concentrates; Liquid concentrator is spray-dried, obtains 7.6kg white powder with ovalbumin peptide.The examining report of product is seen table 4.

The examining report of the with ovalbumin peptide that table 4 embodiment 4 makes

Claims

1. the process for extracting of a with ovalbumin peptide, its step is following:

1), take by weighing egg albumen, after smashing to pieces, extraordinarily go into pure water by 5 of egg albumen weight, stir;

2), be warming up to 52-57 ℃, adjust pH is 7.5-8.5, adding enzyme activity by 1% of egg albumen weight is the bacillus alkaline protease of 2.3 ten thousand U/g, stirs enzymolysis 4-6h, keeps the pH value stabilization of system in the enzymolysis process with sodium hydroxide; Adding enzyme activity by 0.5% of egg albumen weight again is the flavor protease of 4.5 ten thousand U/g, and adjust pH is 8-8.5, stirs enzymolysis 5-7h,, keep the pH value stabilization of system in the enzymolysis process with sodium hydroxide;

3), the enzymolysis solution that obtains is warming up to 92-95 ℃, the constant temperature enzyme 9-11min that goes out;

4), enzymolysis solution is filtered, supernatant;

5), the supernatant 2-2.5% that presses egg albumen weight adds the powdered active carbon decolouring, removes by filter gac then;

6), with filtered liq with the membrane separation technique desalination with concentrate;

7), liquid concentrator is dry, obtain with ovalbumin peptide,

Membrane pore size in the described membrane sepn is 1nm.

2. the method for claim 1, it is characterized in that: described drying is a spraying drying.

3. according to claim 1 or claim 2 method, it is characterized in that: the temperature and time of described decolouring is respectively 40-45 ℃ and 1-1.5h.