CN102038120A - Process for degrading cholesterol in yolk - Google Patents
Process for degrading cholesterol in yolk Download PDFInfo
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- CN102038120A CN102038120A CN2009101973905A CN200910197390A CN102038120A CN 102038120 A CN102038120 A CN 102038120A CN 2009101973905 A CN2009101973905 A CN 2009101973905A CN 200910197390 A CN200910197390 A CN 200910197390A CN 102038120 A CN102038120 A CN 102038120A
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Abstract
The invention relates to a process for degrading cholesterol in yolk, which is a process method for degrading the cholesterol in the yolk by using cholesterol oxidase with the aid of ultrasonic waves. The process comprises the following steps of: performing ultrasonic treatment on the yolk by using the ultrasonic waves, adding the cholesterol oxidase and putting on a rocking bed for degrading, wherein preferably, the power of the ultrasonic waves is 200W and the frequency is 50MHz, intermittent ultrasonic treatment is performed, the treatment volume of the ultrasonic treatment is 20 to 30ml, 0.586 to 0.726U of cholesterol oxidase is used for each gram of yolk, and the degradation time is 9 to 11 hours. The process for degrading the cholesterol in the yolk has a smart design, high selectivity and efficiency of degrading the cholesterol, and low cost, is simply, conveniently and quickly operated, pollution-free and suitable for large-scale industrial production, and particularly ensures that the degradation product is single, and the loss of nutrient substances such as phospholipids and the like is low.
Description
Technical field
The present invention relates to the mass degradation technical field, particularly cholesterol degradation technical field specifically is meant the degradation technique of cholesterol in a kind of yolk.
Background technology
A kind of technology that is applied in association areas such as extraction of ultrasonic processing, be to utilize multiple actions such as ultrasonic cavitation effect, mechanical oscillation, fuel factor, in fluid, produce the HTHP field of moment, the surface of solids in the convection cell produces powerful shearing force, quicken the stripping of active skull cap components and strengthen mass transport process, thereby can promote the mass transfer separation process.
Yolk is the higher often edible again food of a kind of cholesterol level.At present, the removal method of cholesterol has three major types basically in the yolk, and they are respectively that traditional method of organic solvent extraction, beta-schardinger dextrin-removed method and supercritical CO
2Extraction.Yet these several classes are removed in the process application and are all existed some defectives.Particularly, method of organic solvent extraction can not optionally be removed cholesterol, has a strong impact on the functional characteristic of yolk, and the industrial pollution discharge capacity is big.And removing yolk cholesterol with beta-schardinger dextrin-, the cholesterol clearance is higher, but cyclodextrin is not legal food additives in many countries, must take off remaining cyclodextrin with the enzyme branch; Supercritical CO
2Extraction can address the above problem preferably, but the equipment complexity that these class methods require is unfavorable for large-scale production.
Cholesterol in the yolk is not to expose on the surface, but mixes with lecithin, and existing method adopts phosphatidase to handle yolk, and then with cholesterol oxidase go to degrade wherein cholesterol.Though can effectively remove cholesterol, cost is higher, and most important nutriment phosphatide also can be degraded in the yolk.
Therefore, need provide the degradation technique of the cholesterol in a kind of yolk, its cholesterol degradation selectivity is strong, efficient is high, easy and simple to handle fast, cost is low.
Summary of the invention
The objective of the invention is to have overcome above-mentioned shortcoming of the prior art, the degradation technique of cholesterol in a kind of yolk is provided, the design of this degradation technique is ingenious, degraded cholesterol selectivity is strong, efficient is high, easy and simple to handle fast, cost is low, pollution-free, be suitable for large-scale industrialization production.
To achieve these goals, the degradation technique of cholesterol is characterized in a kind of yolk of the present invention, after getting yolk and carrying out ultrasonic processing with ultrasonic wave, adds cholesterol oxidase, places then and carries out degradation treatment on the shaking table.
Preferably, described hyperacoustic power is 200W, and frequency is 50kHz.
Preferably, the described ultrasonic ultrasonic processing of batch (-type) that is treated to.Mainly be owing to discharge a large amount of heats ultrasonic the time, therefore adopt mode at interval to make it in ultrasonic procedure, be unlikely to overheated.
More preferably, the mode of the ultrasonic processing of described batch (-type) is: one time 3 minutes single sonication was carried out at every interval in 2 minutes.
More preferably, the time of the ultrasonic processing of described batch (-type) is 15～20 minutes.
Preferably, the processing volume of described ultrasonic processing is 20～30ml.
Preferably, the enzyme amount of the described cholesterol oxidase that every gram yolk is used is 0.586～0.726U, and the time of described degradation treatment is 9～11 hours.
More preferably, the enzyme amount of the described cholesterol oxidase that every gram yolk is used is 0.586U, and the time of described degradation treatment is 9 hours.
Beneficial effect of the present invention is specific as follows:
1, the present invention at first adopts ultrasonic echography to handle yolk, thereby the cholesterol that is wrapped up by phosphatide in the yolk is discharged, add the cholesterol oxidase enzymolysis then, design ingenious, ultrasonic wave has promoted the release of the cholesterol that wrapped up by phosphatide in the yolk, and can not cause the destruction of structure of phospholipid, enzymolysis time shortens half than traditional method, has improved device processes amount and efficient;
2, the present invention degrades, and the cholesterol selectivity is strong, enzymolysis efficiency is high, enzyme amount consumption is few, and the degradation rate of cholesterol has reached 76.13% in the yolk;
3, enzymolysis product of the present invention is single, is courage steroid-4-alkene-3-ketone, and the loss of nutriment such as phosphatide etc. is less in the yolk;
4, operation is simple in the present invention, and equipment maintenance is convenient, and the large-scale industrial production process is less to the investment of ultrasonic processing technique reforming equipment from traditional degradation technique;
5, the present invention does not need high temperature, and energy consumption is low: the temperature of cholesterol is unsuitable too high in the ultrasonic wave enzymolysis yolk, and the lecithin in the yolk is heat-sensitive substance, when temperature surpasses 50 ℃, and active the reduction;
6, wide adaptability of the present invention: the auxiliary restriction that is not subjected to compositional polarity, molecular weight size etc. of ultrasonic wave is applicable to the release that helps inclusion in the multiple enzymolysis process.
Description of drawings
Fig. 1 be the ultrasonic processing time of the present invention (minute) with the schematic diagram of the relation of yolk cholesterol release rate (%).
Fig. 2 is the schematic diagram of the relation of cholesterol oxidase enzyme concentration of the present invention, degradation time and yolk cholesterol degradation rate (%).
The specific embodiment
In order more to be expressly understood technology contents of the present invention, describe in detail especially exemplified by following examples.
The conversion ratio of cholesterol is that degradation rate is an important indicator weighing the cholesterol oxidation effectiveness, and computational methods are as follows:
The conversion ratio of cholesterol (%)=(C
1-C
2) * 100%/C
2
In the formula: C
1Content of cholesterol in the-yolk, g;
C
2-content of cholesterol in the yolk after handling, g.
The separation rate of cholesterol and egg yolk lecithin is defined as in the yolk can detected cholesterol level and the ratio of the cholesterol level of regulation.
Embodiment 1
After getting yolk and carrying out ultrasonic processing, add a certain amount of cholesterol oxidase, place and carry out degradation treatment on the shaking table with ultrasonic wave.Adopt the technology of cholesterol in the ultrasound wave auxiliary enzyme degraded yolk, ultrasonic power: 200W, ultrasonic frequency: 50kHz; Processing method: 2min handles once at interval, and the single sonication time is 3min, and total processing time is 15min; Handle volume 30ml; Cholesterol oxidase consumption 0.586U/g (enzyme amount/yolk); The time of degradation treatment is 9h.Utilize above-mentioned technology, the degradation rate of cholesterol is 76.13% in the yolk.
Discover, determine the factor of ultrasonic treatment effect to mainly contain ultrasonic processing time, ultrasonic processing volume, ultrasonic treatment temperature, ultrasonic power etc.
With egg break into pieces remove egg white after, yolk is packed in 6 beakers by a certain amount of (30ml).Use 200W, the Ultrasound Instrument of 50kHz is fragmentation 0,5,10,15,20,25min respectively, determines cholesterol level by HPLC.The ultrasonic processing time (minute) see shown in Figure 1 with the relation of cholesterol release rate (%).
Learnt that by Fig. 1 analysis along with the time lengthening of break process, the phosphatide in cholesterol and the yolk is complete more discretely, behind ultrasonic 15min, the cholesterol release rate increasess slowly, and may be C/PL cause more completely discretely.In the ultrasonic processing time of proper extension, help improving the release rate of cholesterol.But ultrasonic wave produces certain heat, prolongation along with the processing time, the temperature of ultrasound environments can rise, and the lecithin in the yolk is heat-sensitive substance, when temperature surpasses 50 ℃, the active reduction taken all factors into consideration lecithin active and cholesterol release rate, and the ultrasonic processing time is comparatively suitable with 15～20min.
Embodiment 3
The degradation time of cholesterol is generally longer in the yolk, and probably at 13h, and the heat endurance of cholesterol oxidase is relatively poor, and when being in 37 ℃ for a long time, enzyme work will descend significantly, therefore shortens the reaction time, can save cost, can make enzyme keep higher activity again.
Getting the yolk of handling well according to example 1 method is respectively charged in 4 beakers by a certain amount of, add 0.149U, 0.363U, 0.446U, 0.586U and 0.726U according to every gram yolk respectively and add enzyme liquid, every the 3h sampling, record the conversion ratio of cholesterol, determine the suitableeest enzyme concentration, the processing time.
The relation of enzyme concentration, degradation time and degradation rate as shown in Figure 2.Along with the prolongation of enzymolysis time, the degradation rate of cholesterol increases gradually, and when degradation time during to 9h, the degradation rate of cholesterol changes not remarkable.Different enzyme concentration degradation rates also differ widely, and the many more degradation rates of enzyme concentration are high more.When the enzyme concentration of every gram yolk was 0.586U, the interpolation that strengthens the enzyme amount can not bring the bigger variation of degradation rate yet, therefore, the suitableeest added the enzymolysis time and the enzyme amount is respectively 9h, 0.586U/g.
To sum up, the degradation technique of cholesterol design is ingenious in the yolk of the present invention, degraded cholesterol selectivity is strong, efficient is high, easy and simple to handle fast, cost is low, pollution-free, be suitable for large-scale industrialization production.
In this specification, the present invention is described with reference to its certain embodiments.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification and accompanying drawing are regarded in an illustrative, rather than a restrictive.
Claims (8)
1. the degradation technique of cholesterol in the yolk is characterized in that, after getting yolk and carrying out ultrasonic processing with ultrasonic wave, adds cholesterol oxidase, places then and carries out degradation treatment on the shaking table.
2. the degradation technique of cholesterol is characterized in that in the yolk according to claim 1, and described hyperacoustic power is 200W, and frequency is 50kHz.
3. the degradation technique of cholesterol is characterized in that in the yolk according to claim 1, the described ultrasonic ultrasonic processing of batch (-type) that is treated to.
4. the degradation technique of cholesterol is characterized in that in the yolk according to claim 3, and the mode of the ultrasonic processing of described batch (-type) is: one time 3 minutes single sonication was carried out at every interval in 2 minutes.
5. the degradation technique of cholesterol is characterized in that in the yolk according to claim 3, and the time of the ultrasonic processing of described batch (-type) is 15～20 minutes.
6. the degradation technique of cholesterol is characterized in that in the yolk according to claim 1, and the processing volume of described ultrasonic processing is 20～30ml.
7. the degradation technique of cholesterol is characterized in that in the yolk according to claim 1, and the enzyme amount of the described cholesterol oxidase that every gram yolk is used is 0.586～0.726U, and the time of described degradation treatment is 9～11 hours.
8. the degradation technique of cholesterol is characterized in that in the yolk according to claim 7, and the enzyme amount of the described cholesterol oxidase that every gram yolk is used is 0.586U, and the time of described degradation treatment is 9 hours.
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| CN2009101973905A CN102038120A (en) | 2009-10-20 | 2009-10-20 | Process for degrading cholesterol in yolk |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289812A (en) * | 2013-05-14 | 2013-09-11 | 江南大学 | Method for processing low-cholesterol and high-purity crab spawn oil |
| CN105238558A (en) * | 2015-11-06 | 2016-01-13 | 湖南农业大学 | Method for lowering content of cholesterol in lard oil |
| CN105901453A (en) * | 2016-04-28 | 2016-08-31 | 江南大学 | Low-cholesterol egg drink and production method thereof |
| CN107712677A (en) * | 2017-10-09 | 2018-02-23 | 天津科技大学 | A kind of preparation method and system of the raw birds, beasts and eggs of low cholesterol high nutrition long storage life |
| CN108354138A (en) * | 2017-01-26 | 2018-08-03 | 黄主伯 | Cholesterol of poultry egg biodegrading process |
| CN109198366A (en) * | 2018-07-11 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of Salted duck egg wraps up in material and its processing technology |
-
2009
- 2009-10-20 CN CN2009101973905A patent/CN102038120A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| H.AIHARA ET AL: "Degradation of Cholesterol in Egg Yolk by Rhodococcus equi No.23", 《JOURNAL OF FOOD SCIENCE》 * |
| 吕陈峰等: "胆固醇氧化酶转化蛋黄胆固醇工艺的优化", 《无锡轻工大学学报》 * |
| 宋晓燕等: "超声强化提取蛋黄卵磷脂的工艺研究", 《中药材》 * |
| 蒋爱民等: "《畜产食品工艺学 第二版》", 29 February 2008, 中国农业出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289812A (en) * | 2013-05-14 | 2013-09-11 | 江南大学 | Method for processing low-cholesterol and high-purity crab spawn oil |
| CN103289812B (en) * | 2013-05-14 | 2014-09-10 | 江南大学 | Method for processing low-cholesterol and high-purity crab spawn oil |
| CN105238558A (en) * | 2015-11-06 | 2016-01-13 | 湖南农业大学 | Method for lowering content of cholesterol in lard oil |
| CN105238558B (en) * | 2015-11-06 | 2018-11-06 | 三旺实业有限公司 | The method for reducing Cholesterol in Lard |
| CN105901453A (en) * | 2016-04-28 | 2016-08-31 | 江南大学 | Low-cholesterol egg drink and production method thereof |
| CN105901453B (en) * | 2016-04-28 | 2019-07-23 | 江南大学 | A kind of low-cholesterol chicken egg beverage and preparation method thereof |
| CN108354138A (en) * | 2017-01-26 | 2018-08-03 | 黄主伯 | Cholesterol of poultry egg biodegrading process |
| CN107712677A (en) * | 2017-10-09 | 2018-02-23 | 天津科技大学 | A kind of preparation method and system of the raw birds, beasts and eggs of low cholesterol high nutrition long storage life |
| CN107712677B (en) * | 2017-10-09 | 2021-05-25 | 天津科技大学 | Method and system for preparing low-cholesterol high-nutrition long-storage-life raw eggs |
| CN109198366A (en) * | 2018-07-11 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of Salted duck egg wraps up in material and its processing technology |
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Application publication date: 20110504 |