CN102970880A

CN102970880A - Isolated egg protein and egg lipid materials, and methods for producing the same

Info

Publication number: CN102970880A
Application number: CN2011800290761A
Authority: CN
Inventors: D·梅森
Original assignee: Rembrandt Enterprises Inc
Current assignee: Rembrandt Enterprises Inc
Priority date: 2010-07-02
Filing date: 2011-06-30
Publication date: 2013-03-13
Also published as: CA2803101A1; JP2013529931A; WO2012003322A2; UA111590C2; BR112012031703A2; WO2012003322A3; EP2587934A2; MX2012014358A; CA2803101C; EP2587934A4; MX335995B; JP2016128446A

Abstract

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

Description

Egg protein and egg lipid material and the production method thereof of separating

The application applies for as a pct international patent and submitted on June 30th, 2011, appointment for All Countries except the U.S., applicant's name is called the (RembrandtEnterprises of Rembrandt enterprise-like corporation, Inc.) (national corporation), and only for the appointment of the U.S., application is artificial: wear dimension Meisen (David Mason) (a Canadian citizen), and required the priority of the following: the U.S. Provisional Patent Application sequence number 61/361 that on July 2nd, 2010 submitted to, 197, the U.S. Patent Application Serial Number 12/910 that on October 22nd, 2010 submitted to, 780, and the U.S. Provisional Patent Application sequence number 61/491,163 of submission on May 27th, 2011; Their content is combined in this by reference.

Technical field

The processing that the present invention relates to egg of this explanation and especially from egg the process of isolated protein and fat and by separation process in the material that produces.

Background technology

Egg is one of most important food in the human diet, and is the special source of protein and fat and amino acid and aliphatic acid.90,000,000,000 pieces of eggs are produced in the annual estimation of the U.S., and wherein 3/4ths of these eggs are used for the human consumption.Estimate 250 pieces of eggs of the annual pre-capita consumption of the U.S..

Many eggs of human consumption are taken as food component and eat, rather than the egg of directly conduct culinary art (that for example boil, frying, poach, etc.) edible.In some cases, whole egg is used as food component, for example as baking applications.Yet what usually make us wishing is only to use the part of egg as food component.For example, yolk is a kind of fabulous emulsifying agent and surfactant, and is a kind of main component of mayonnaise and various other food.Yolk account for greatly one piece of egg liquid weight 1/3rd, and be higher fatty acid and aliphatic acid.Important liposoluble vitamin (A, D, E and K) is found in the yolk, as unsaturated fatty acids (for example oleic acid, linoleic acid, palmitoleic acid and leukotrienes) and saturated fatty acid (for example palmitic acid, stearic acid and myristic acid).Yolk also contains some protein, and about 15 to 20 gram yolk are typically arranged in the egg of one piece of about 50 grammes per square metre, and 2 to 3 gram protein are arranged in yolk.

Albumen (egg white) is also referred to as egg white, also has unique purposes because have high protein content.Albumen uses in many products, for example makes the protein content in mousse and the raising food.Albumen accounts for greatly 2/3rds of one piece of egg gross weight, and about 90% weight comes from water.The residuals weight of albumen also has various trace minerals, vitamin, some fat and glucose mainly from protein.A typical large egg may contain 35 to 40 gram albumen, and wherein about 4 to 5 grams are protein.Prevailing protein is ovalbumin in the albumen, accounts for the over half of protein.Ovotransferrin and ovomucoid are other main protein, and other protein comprise ovoglobulin G2, ovoglobulin G3, ovomucin, lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin (ovomacroglbulin), avidin and cystine protease (crystatin).Albumen does not contain DCh, but contains a small amount of other lipids and fat.

Therefore, the yolk fat content is very high, but protein content is low; And the protein content of albumen is high, but fat content is low.Yet yolk contains some protein, and albumen contains a small amount of fat really.

Because different compositions and the purposes of albumen and yolk, what usually make us wishing is that they are disconnected from each other.Having developed various system and methods is used for egg is separated into yolk and albumen.Protein isolate and yolk can carry out at a high speed under the condition of automation from whole egg, and can effectively separate yolk and egg in the situation of yolk and the relatively less mixing of egg.

Although prior art is used for separating yolk from albumen, exist the needs that egg ingredients is further separated, be included in the composition in yolk and the albumen.This is correct, because only yolk physical separation from albumen always is not enough to the purposes maximization with yolk and albumen.For example, about yolk, what may make us wishing be also to remove egg yolk protein from yolk fat, at least because two reasons: at first, improve the conventional use as the yolk of emulsifying agent in the situation that protein content reduces.Secondly, the removal of protein provides a kind of protein material of separation, and the application of the protein material of this separation in the situation that needs high protein material and the special egg yolk protein that needs unpack format has other purposes.Equally, about albumen, higher-quality isolated protein has been created in the removal of non-protein substance.And, become different size and types can make the production of specialty products have significant benefit Separation of Proteins.

Except the benefit relevant with fat with isolated protein from almost pure yolk and pure albumen, also exist needs for isolated protein and fat from the mixture that contains yolk and albumen.For example, the accidental destruction owing to the yolk during the Protein Separation yolk in cracking process has produced such mixture.Equally, some albumen can be followed with yolk between burst times.These mixtures have caused the increase of fat level in the albumen of the increase of protein level in the yolk of this separation and this separation.At nutritive value and application-specific (for example producing mayonnaise) aspect of performance, the ability that is separated in the main component (protein and fat) in the mixture may have significant advantage.

Yet owing to be not the egg production in the hatchery (or other facilities) that mainly is supplied as the human consumption at egg, the scheme of another fractionation of fatty and protein from egg has appearred.For example, from the egg that can not hatch (sterile egg) in hatchery and unhatched egg be not produce for the human consumption or.Although these eggs from the hatchery typically do not provide as common human consumption, they still have value as a kind of source of fat and protein.Not that they are separated into yolk and protein ingredient from the processed purpose of the egg in hatchery at present, because they are to produce in the facility that does not have high-speed breakage device (high speedcracker) and separator support.On the contrary, usually broken and remove eggshell (process that yolk and protein are mixed) by a separator from the egg in hatchery.The additive that the yolk of this mixing and albumen (be considered to concerning the human consumption not edible) typically are used as making up uses, for example as animal feed.Yet, thereby existing needs for the means that are used for from mixture effective separation fat and the protein of these unedible eggs obtain the maximum benefit of these protein and fat, this is by with they disconnected from each other and best realizations.

The most general means of as mentioned above, separating egg ingredients are limited aspect whole yolk and albumen is disconnected from each other.This separation normal operation automatic equipment carries out under high-speed and high efficiency.Yet, attempted being used for egg ingredients further is separated into the alternative effort of the composition that more separates.Regrettably, because a variety of causes, these methods have been proved to be problem, comprise because these process efficiencies are low, impracticable or other defective arranged.

An example of such effort is found in U.S. Patent Application Serial Number 11/971,802(" 802 application ") in, be assigned to Biova company, and be for a kind of method by using cross-linking reagent from the egg mixture, to separate lipid.This cross-linking reagent is added in a kind of egg mixture that contains lipid and soluble protein, they can be separated from protein to such an extent as to cause that lipid is crosslinked.The cross-linking reagent that is fit to comprises beta cyclodextrin (cyclobetadextran), silica, colloid silicon matter, fumed silica material and synthetic silicic acid hydrate of calcium.Should ' 802 application ' method can comprise pH horizontal adjustment with the egg mixture to such pH value, this cross-linking reagent works so that the lipid generation is crosslinked under this pH value.Protein is separated from crosslinked lipid subsequently, so that a kind of protein of separation to be provided.Can obtain the protein of these separation to separate or further to separate interested protein group or protein through one or more molecular filters with different size by making the egg mixture.

Although use ' 802 applications ' instruction to separate the protein that comes from egg and fat perhaps be that possible, great defective is relevant with method and the material of its disclosure.At first, if these egg ingredients will be finally by the human consumption, it is problematic comprising cross-linking reagent, because with regard to the public and regulator, usually oppose the consumption for example material of beta cyclodextrin (cyclobetadextran) or doping inorganic substances (for example colloid silicon or fumed silica material) of organic reagent that mixed.The partly cause of existence of opposing the use of these cross-linking reagents is undesirable modification of these crosslinking components or the possibility of pollution.Although naturally occurring silica is extensive in distributed in nature, its use in food processing is rare, even and in the composition of this separation remnants seldom or do not have crosslinking agent also have the risk of being opposed by the consumer.

Secondly, the use of cross-linking reagent must increase the processing charges of egg mixture, both because the cost of cross-linking reagent itself and the cost relevant with other step, these other steps are to make fat crosslinked and remove subsequently this crosslinking agent (for example silica) from these fat (supposing the further use of these fat plans) after separating these fat and protein.Therefore, not only a kind of use of reagent cause having crosslinking agent the egg material especially yolk (because be that fat is crosslinked, and fat mainly is found in the yolk) possible problematic change and/or pollution, and the use of reagent has increased expense and the complexity of egg processing method: must arrange a step (the crosslinked step of an induced lipolysis) that adds this reagent in the egg mixture and in the step (in possible) that crosslinked egg fat and egg protein after separating is made this crosslinked reverse.

In ' 802 applications ' in again another problem of the method for instructing be, the use of these reagent has produced the problem about discarded silica (or other crosslinking agents), maximum purposes for these fat, must will discard silica (or other crosslinking agents) removes from these fat, and this problem can cause the generation of undesirable waste stream, this waste stream must be disposed, even it is safe from danger.Now, people more and more emphasize to use limited resources and seldom or the technique that does not have refuse to produce, and ' 802 applications are not entirely satisfactory for this target.

Therefore, exist a kind of needs for the method and apparatus that egg ingredients is separated into protein and fat (or other substituent, for example amino acid).Such method and apparatus should comprise the ability of the mixture of the yolk that separates yolk material material proprietary, that protein substance is proprietary and varying level and albumen.Preferably, such method and apparatus can be efficient, cost-efficient, does not have the change (for example because the change due to the crosslinking agent) of undesirable egg ingredients, and does not produce too much undesirable waste stream.

Summary of the invention

The invention provides of this explanation a kind of for from a kind of egg mixture fractionation of fatty of comprising yolk and albumen and protein and from pure protein separated component and from pure yolk the method for separated component.These method and systems of the present invention allow the instant separation of egg ingredients, no matter whether this separation just occurs at an only part (for example yolk or albumen) or a kind of mixture of yolk and albumen of egg.

Significantly, the present invention does not require with a kind of reagent or pH and controls to change fat or protein.Therefore, the integrality that the present invention allows to keep egg ingredients is to avoid undesirable change, and for example a kind of crosslinking agent mixes.Equally, the present invention has also avoided extra production stage and has not produced the new waste stream relevant with a kind of cross-linking reagent.

The method comprises a kind of egg mixture that contains the lipid that comes from egg and come from the protein of egg of acquisition; And with this egg mixture micro porous filtration to obtain a kind of protein compositions of separation.An exemplary embodiment of the present invention is drawn together and is obtained a kind of egg mixture that contains egg-yolk lipids, egg yolk protein and egg white; And to obtain a kind of protein compositions of separation, the protein compositions of this separation comprises the protein that comes from yolk and the protein that comes from egg white with this egg mixture micro porous filtration.

As hereinafter will more specifically describing, the condition that this micro porous filtration occurs is the pollution that filtering material is avoided in the selection of filtering material and separation that filter deployment provides improved egg ingredients by this simultaneously.

In one embodiment, this filter is in conjunction with the hollow-fibre membrane that is made of a kind of water wetted material.In exemplary, this hollow-fibre membrane is made of polysulfones (PS) or polyether sulfone (PES).In an alternative embodiment, used the doughnut ceramic material.

In an alternative embodiment, used a spiral wound film module.These films that form this spiral wound film module are passable, and for example, (PVDF) forms by polyvinylidene fluoride.Preferably this spiral wound film module is included in the spacer region between the thin layer.Suitable interval is usually greater than 30 mils, more generally greater than 45 mils, and in some embodiments greater than 60 mils.

In a specific embodiment, described a kind of from the egg mixture method of isolated protein and lipid, and the method comprises and obtains a kind of egg mixture that contains egg-yolk lipids and egg yolk protein; And with this egg mixture micro porous filtration from this egg yolk protein, to separate this egg-yolk lipids.Method of separating protein can may further comprise the steps from the egg mixture: obtain a kind of egg mixture that comprises yolk and egg white; Keep the pH of this yolk and egg white within the natural scope of egg pH; And with this egg mixture micro porous filtration with obtain a kind of contain the protein that comes from yolk and the protein that comes from egg white the protein compositions that separates.By this way, having obtained surpasses the Protein Recovery of art methods, because come from the protein and both separated and acquisitions of the protein that comes from egg white of yolk.Simultaneously, the removal of remaining yolk by protein and modified, this is that application (for example emulsifying agent) in the desirable situation does not have main function benefit usually for yolk fat.

In some embodiments, the method comprises and obtains a kind ofly to comprise the egg mixture of yolk and egg white and to keep these lipids to be in a kind of basically uncrosslinked form.With this egg mixture micro porous filtration to obtain a kind of protein compositions that separates that contains the protein that comes from yolk and the protein that comes from egg white.This egg mixture comprises the fat between the protein and about 15% to 45% between about 40% to 70% at first by weight.The source of depending on this egg material of the variation in this protein and the fat composition.The source that contains high protein for example from the spinning (spinning of egg shell) of eggshell, will have high protein; Yet those have more materials based on yolk, for example from the whole egg in hatchery, will have relatively high fat level and relatively low protein level.

The present invention is further for a kind of powdered egg that obtains from yolk and/or egg white.This powdered egg comprises by weight about at least 60% protein in an example is implemented; And the fat that is lower than by weight about 2%; Wherein at least a portion protein is to filter by the mixture with egg-yolk lipids and egg yolk protein to obtain.

Can further produce a kind of high-gel strength powdered egg, this powdered egg comprises by weight about at least 60% protein; Be no more than by weight about 1% fat; And a kind of gel strength of 400 that is at least, wherein at least a portion protein is to filter by the mixture with egg-yolk lipids and egg yolk protein to obtain.In some embodiments, propose the protein of higher level, comprised by weight at least 70% protein, at least 75% protein by weight, at least 80% protein by weight, at least 85% protein by weight, or at least 90% protein by weight.Equally, in some embodiments, also possible is the fat with low-down percentage by weight, comprises being lower than by weight in some embodiments 0.5% fat.

Method and apparatus of the present invention can be for separating of edible and the composition of edible egg not, and wherein the edible egg does not comprise (for example) unfertilized or unhatched hatchery egg.

As discussed above, method of the present invention comprises one with the step of egg mixture micro porous filtration, and wherein this microfiltration step comprises that this egg mixture of pumping is by a filter (randomly hollow fiber filter).This hollow fiber filter will have the aperture less than 0.20 micron usually, and more generally less than 0.10 micron.The aperture of this filter is typically greater than 0.02 micron.The aperture that is fit to this filter comprises about 0.05 micron and 0.04 to 0.08 micron.

Usually under low pressure in this filter, process this egg mixture.In one embodiment, be lower than this egg mixture of processing under the pressure of about 30PSI.Randomly in some embodiments, this pressure can be lower than 20PSI.Can use high PSI, but may cause the premature contamination of this filter membrane and also cause in some cases breaking of this film.Therefore, the pressure that in some embodiments, is lower than 40PSI, is lower than 50PSI and is lower than 100PSI is useful, but lower pressure is desirable usually.10 to 30PSI pressure limit may be useful especially.

Flux rate is typically in the scope of about 40 to 80 milliliters of every square feet of films of per minute, and when to enter material be about 10% solid, penetrant was the solid of (for example) from 3% to 5%.

The present invention also provides powdered egg, a kind of high-gel strength powdered egg, and wherein this powdered egg comprises the salmonella of feminine gender/25g(neg/25g); Press the protein of dry weight basis about at least 65%; And press no more than about 1% the fat of dry weight basis.Powdered egg can be by edible or unedible egg production.Can obtain higher protein level, comprise the protein level by dry weight basis 70% to 85%.Powdered egg can have greater than every square centimeter high-gel strength of 300 grams, and more generally greater than every square centimeter of 400 gram, and what make us wishing is 500 or every square centimeter of more gram.

This general introduction be the application some instructions summary and not to be intended to be the processing exclusive or limit of this theme.Describe in detail and appended claim in can find other details.After reading and describe in detail below the understanding and checking accompanying drawing (forming a part that describes in detail), other aspects will be that clearly each of these accompanying drawings should not be understood to restrictive meaning for a person skilled in the art.Scope of the present invention is limited by appending claims and their legal equivalents.

Description of drawings

Understand the present invention by looking back the following drawings now:

Fig. 1 is the flow chart of the egg separation method described here that makes up according to the embodiment of the present invention and arrange.

Fig. 2 is (for example using the egg from the hatchery), the schematic diagram of an egg separation method described here for the operation of beating eggs that makes up according to the embodiment of the present invention and arrange.

Although different modification of the present invention and alternative form are easy, have showed its details with accompanying drawing by way of example, and will describe in detail.Yet, should be understood that the present invention is not limited to described particular.On the contrary, modification, equivalents and the replacement scheme that drops within the spirit and scope of the present invention contained in the present invention.

The specific embodiment

All the egg component generally includes eggshell, two-layer egg shell membrane and albumen and yolk.Albumen accounts for the about 2/3rds of chicken egg mixture liquid weight, and yolk accounts for remaining about 1/3rd.Albumen and yolk all contain nutritious valuable component, such as protein and fat (being also referred to as lipid).Different egg components gives egg different " functional characteristic ".Term " functional characteristic " refers to these characteristics of egg, includes but not limited to solidify, foaming, emulsification and nutrition contribution (nutritional contribution).

The key component of albumen (egg white) comprises that such as protein, trace minerals, fatty material (being lower than 0.4%), vitamin and glucose, wherein protein accounts for the major part of these solids for water (by weight about 90%) and many kinds of solids (by weight about 10%).In fact, albumen comprises about 40 kinds of different protein.Main protein in the egg white comprises: ovalbumin, ovotransferrin, ovomucoid, globulin, lysozyme, ovomucin and avidin.

Described yolk comprises protein, fat, water, vitamin, mineral matter and other trace elements.As used herein, term " fat " refers to lipid.Lipid the most general in the yolk comprises: unrighted acid (oleic acid, linoleic acid, palmitoleic acid and leukotrienes) and saturated fatty acid (palmitic acid, stearic acid and myristic acid).The source of yolk or lecithin (a kind of common emulsifying agent) and multiple proteins includes but not limited to immunoglobulin (Ig) such as IgY and/or ovotransferrin (ovatransferin).

Each of the egg component that these are different has practicality in many industry.Yet, contain a lot of valuable components although recognize egg, still have problems about reclaiming and/or separate this type of component in effective and cost-efficient mode.

The egg that is used for human consumption's commodity production originates from the operation of laying eggs usually, produces in the case and collect unfertilized egg.After the collection, with these eggs transfer to one processing facility on and clean, with they according to edible or not edible carry out classification.The classification that then will meet the egg of edible grade is classified as AA, A or B.Based on USDA or other government regulations, be labeled as unedible egg and be not suitable for the human consumption.About egg of 98% to 99% meets the graded category of AA, A or B.Remaining 1% or 2% is considered to unedible (that is, being not suitable for the human consumption).Egg be considered to unedible main cause be this egg be deformity or comprise discrete blood cake.Otherwise, this product is safe for the human consumption generally.

Be after the edible or unedible grade with these egg Preliminary division, can use eggbeater that the eggshell of these edible eggs is broken.Then whole egg (yolk and albumen) mixture is filtered, thereby yolk is isolated from albumen (yolk keeps, and albumen is by this filter).In case yolk is isolated from albumen, usually can be carried out the other processing of albumen and/or yolk.

Shell from the fragmentation of edible egg typically is rotated via a centrifuge system, thereby extracts the albumen that sticks on the broken eggshell.This albumen that extracts also is considered to unedible (for example, being not useable for the human consumption).Eggshell that can these are broken carries out drying and grind up, thereby as the composition in animal feed and other products in other purposes.

Another source of egg is from the hatchery of planning to produce chicken.Some eggs from the hatchery are not hatched, and this is normally because they are unfertilized, unhatched or not extremely fully growth of hatching.Usually selection (as in unhatched egg) is processed-passed through to these eggs as edible egg not or because supervision requires (for example as, hatching is not to the egg of growing fully).Typically, the egg in hatchery is processed in the method with their fragmentations by this and do not carried out separating of yolk and albumen at one, and they are processed as the combination of yolk and albumen.

Therefore, there are three kinds of main sources in unedible egg product: but for the production of edible be divided into can not food-grade egg, the egg component of collecting from eggshell and the egg that comes from the hatchery.The source that also has other, as the egg that returns from food processor (as owing to surpass freshness date), in the fragmentation procedure process, missed the egg of pan or otherwise be considered as (or unedible) egg of technical grade by USDA or other regulators.The mixture of these unedible eggs and egg component is often used in the animal feed product.The example of animal feed product includes but not limited to " wetting " pet food such as canned dog grain or cat grain, dried pet food and weanling pig feed.Although these purposes of unedible egg mixture are desirable, present product has lower value, and this is because they are not improved or process in a kind of mode of optimizing purposes and performance.Therefore, the improvement processing for unedible egg mixture exists needs.This improvement processing also has the possibility of edible egg mixture being improved processing.

Significantly, the present invention does not need to control to change these fat or protein with reagent or pH.Therefore, the present invention allows the integrality of these egg ingredients to be kept, thereby avoids undesirable change, such as mixing of crosslinking agent.Like this, the present invention has also avoided extra production stage and has not produced the new waste stream relevant with use crosslinking agent.

The method comprises a kind of egg mixture of acquisition, and this egg mixture comprises the lipid that comes from egg and the protein that comes from egg; And with this egg mixture micro porous filtration, thereby the protein compositions that acquisition separates.An exemplary embodiment of the present invention comprises a kind of egg mixture of acquisition, and this egg mixture comprises egg-yolk lipids, egg yolk protein and egg white; And will comprise this egg mixture micro porous filtration of egg-yolk lipids, egg yolk protein and egg white, thereby obtain a kind of protein compositions that separates that comprises the protein that comes from yolk and the protein that comes from egg white.

As hereinafter will more specifically describing, the condition that this micro porous filtration occurs is the pollution that filtering material is avoided in the selection of filtering material and separation that filter deployment provides improved egg ingredients by this simultaneously.In one embodiment, this filter is in conjunction with the hollow-fibre membrane that is made of a kind of water wetted material.In exemplary, this hollow-fibre membrane is made of polysulfones (PS) or polyether sulfone (PES).In an alternative embodiment, used a kind of spiral wound film module.These films that form this spiral wound film module can be for example, to be formed by polyvinylidene fluoride (PVDF).Preferably, these spiral wound film modules are included in the spacer region between a plurality of retes.Suitable interval is usually greater than 30 mils, more generally greater than 45 mils, and in some embodiments greater than 60 mils.

Yet this film module of configuration should allow protein by avoiding passing through of larger lipid basically.Exactly, this film should be selected as so that basically limit from the passing through of the lipid of this egg mixture, and allows passing through from the protein of this egg mixture.Usually, this film should have the aperture less than 0.5 micron, more typically less than 0.4 micron, and is generally less than 0.3 micron.Should be understood that in some embodiments, this aperture will be less than 0.2 micron.Randomly, this aperture is less than 0.1 micron.In some embodiments, desirable pore diameter range is 0.1 micron to 0.2 micron, and similarly in some embodiments, pore diameter range is 0.05 micron to 0.3 micron.

In some embodiments, this PVDF is selected as having 800,000 daltonian nominal molecular cut offs, in other embodiments, this PVDF is selected as having greater than 700,000 dalton, greater than 600,000 dalton or greater than 500,000 daltonian nominal molecular cut offs.In other embodiments, this PVDF is selected as in order to have greater than 800,000 dalton, greater than 900,000 dalton or greater than 1,000,000 daltonian nominal molecular cut off.This PVDF can be selected in order to have less than 900,000 dalton, less than 800,000 dalton, less than 700,000 dalton, less than 600,000 dalton and less than 500,000 daltonian nominal molecular cut offs.Typically, this PVDF will have from 600,000 dalton to 1,000,000 dalton or from 700,000 dalton to 900,000 daltonian nominal molecular cut off.

The film that is fit to comprises by the Schneider that is positioned at California Wa Kaweier and filters the milipore filter that company (SnyderFiltration) produces, and comprises the PVDF filter of drawing together 0.2 micron and 0.1 micron.

Invention described herein provides a kind of and has contained the egg mixture of yolk and egg white or the method for yolk or egg white only for processing, with isolated protein and fat.As used herein, term protein refers to the organic compound that is comprised of amino acid (polypeptide) include but not limited to protein such as immunoglobulin (Ig), for example, and IgY.As used herein, term " fat " can use and refer to " lipid " water-fast component such as aliphatic acid, steroids (such as cholesterol), glycolipid class, lipoprotein and phosphatide interchangeably.

In one embodiment, the present invention relates to a kind of processing of edible or unedible egg mixture.In a more particular embodiment, thereby the invention provides a kind of method that obtains egg protein powder (egg based on its source is edible or unedible, will be edible or unedible) that edible or unedible egg mixture is processed.In a specific embodiment, this egg mixture comprises by weight the approximately protein between the 40%-70% and the approximately fat between the 15%-45%.Typically, the fat that this mixture will have to a certain degree to mix and protein, but in fact this mixture does not homogenize.Really, usually wish the component of yolk and albumen is kept certain separating, and therefore the mixing of reduced levels may be made us wishing.Although it often is less-than-ideal that the egg product that homogenizes is used for the present invention, might use the egg composition that comprises some egg materials that homogenize.For example, be at first edible, but since the storage period that prolongs the expired egg that homogenizes can be considered to unedible and can use method and apparatus of the present invention to process.

The method comprises one with the step of this egg mixture micro porous filtration, and wherein the step of this micro porous filtration comprises that this egg mixture of pumping is by a filter (randomly hollow fiber filter).This hollow fiber filter has the aperture less than 0.20 micron usually, and more generally less than 0.10 micron.The aperture of this filter is typically greater than 0.02 micron.The aperture that is fit to this filter comprises about 0.05 micron and 0.04 to 0.08 micron.

Usually under low pressure in filter 60, process this egg mixture.In one embodiment, be lower than this egg mixture of processing under the pressure of about 30PSI.Randomly in some embodiments, this pressure can be lower than 20PSI.Higher pressure can be used, but the premature contamination of this filter membrane may be caused.Therefore, the pressure that in some embodiments, is lower than 40PSI, is lower than 50PSI and is lower than 100PSI is useful, but lower pressure is desirable usually.

As already pointed out, process this egg mixture with a kind of PVDF spiral wound molecular filter in some embodiments.In such embodiment, can use a plurality of filtering modules.In some exemplary embodiments, this egg mixture is added the usually about 13psi of each film of each film module 10psi to 15psi(of being connected in this system at the baseline pressure of the about 10psi of pressure) pressure under process.For example, a system that has two film modules can have the inlet pressure of a 36psi and the outlet pressure of a 10psi.

When using hollow-fibre membrane, desirable flux rate can be in the scope of every square feet of about 40 to 80 milliliters of per minute, and wherein when to enter material be about 10% solid, penetrant was from 3% to 5% solid.In one embodiment, the hollow-fibre membrane that this filter combination is made of water wetted material.This hollow-fibre membrane can be by for example, and polysulfones (PS) or polyether sulfone (PES) consist of.In an alternative embodiment, used a kind of spiral wound film module, and had the flux rate greater than every square of film medium of 4 liter per hours.Preferably, even can reach higher flux rate, as, greater than the flux rate of the film of every square metre of 6 liter per hour.These films that form this spiral wound film module can be that for example, (PVDF) forms by polyvinylidene fluoride.Preferably, these spiral wound film modules are included in the spacer region between a plurality of retes.The interval that is fit to is usually greater than 30 mils, more generally greater than 45 mils, and in some embodiments greater than 60 mils.

Spiral module may be vulnerable to pollution, and therefore usually desirable be the system that design and operation utilize situ cleaning (CIP) technique so that these films can be cleaned and need not to close whole system or stop this separation process.More than occuring once in the time of such cleaning per 24 hours usually (in some embodiments, being less than per 16 hours, and in some embodiments, approximately per 8 hours).

The present invention also provides a kind of egg powder of the nonfood grade available from unedible egg and a kind of unedible egg powder of high-gel strength, and wherein this egg powder comprises the salmonella less than feminine gender/25g; About at least 65% protein by weight; And the fat that is not higher than by weight about 1%.The unedible egg powder of this high-gel strength can have greater than every square centimeter of 300 gram, more generally greater than every square centimeter of 400 gram, and desirably 500 restrains every square centimeter or higher high-gel strength.

With reference now to accompanying drawing,, Fig. 1 has described a kind of exemplary process diagram of egg processing method.Egg 20 is collected from egg storehouse (not shown).Egg 20 is divided into edible egg 22 and unedible egg 24.Then edible egg 22 is broken and transmitted edible egg white 26 and edible yolk 28 and be used for further processing, thereby be used for the human consumption.Dry edible egg white 26 does not contain egg yolk protein and contains by weight about 0.4% fat.This edible yolk 28 contains by weight about 30% protein and about 60% fat by weight.

To have the eggshell 30 that residual egg white adheres on it and be sent to a processing line that separates downwards, then on this processing line, they are carried out centrifugal, thereby these shells 32 are separated with residual egg white, these egg white are classified as unedible egg white 34 now.

Equally these unedible eggs 24 are broken and shell 36 is processed.To mix with the unedible egg white 34 that extracts from these shells with yolk 38 from the albumen of these unedible eggs 24, thereby form a kind of unedible egg mixture 40.Unedible egg mixture 40 is liquid mixtures a kind of life and unprocessed, and this liquid mixture contains yolk (comprising yolk fat and protein) and albumen (and relevant protein).This unedible egg mixture comprises usually by the protein between the about 40%-70% of dry weight basis and by the fat between the about 40%-15% of dry weight basis.

Typically, unedible egg mixture 40 remained on be lower than nearly 50 °F temperature, and be higher than about 5.75 to 7.00, perhaps from 4.0 to 8.0 pH randomly.Often, caramel color is added in the egg mixture 40, so that this mixture is differentiated as unedible.Like this, the container 43 that unedible egg mixture 40 is remained on wherein can comprise an agitator or splash bar, in order to mix this liquid egg mixture.

Fig. 2 provides the schematic diagram that is used for from the process of a kind of egg mixture isolated protein according to the present invention and fat, and this egg mixture is from the operation of beating eggs of example (such as, unhatched egg from the hatchery).According in the process shown in Fig. 2, at first egg 50 is broken and removed egg liquid (that is, yolk and albumen).As pointing out that above these eggs are unedible egg typically, optionally be edible egg still.To have these shells that residual egg white adheres on it and be transported to eggshell centrifuge 52 places, this with centrifugal force with residual egg liquid and these shell particulate separation.Can collect, process and sell these finished shell particles, for example, be used for the purposes of replenishing as a kind of calcium.The residual egg liquid drain of this extraction can be entered the marketing of going forward side by side in the collecting vessel and sell (for example, as animal feed), store or stand further processing.

In one embodiment, this egg liquid removed from this shell centrifuge and by hydrocyclone 54, thereby remove the calcium that suspends.This egg fluent material is collected in the tank 56.Can use a pump, for example, this egg fluent material of centrifugal pump 58 pumpings is by a miillpore filter 60.

The method further comprises one with the step of this egg mixture micro porous filtration, and wherein the step of this micro porous filtration comprises that this egg mixture of pumping is by a filter (randomly hollow fiber filter).Pressure, flux (that is, the slipstream of the liquid on cross-film surface) and membrane aperture can affect filter capability significantly.This hollow fiber filter has the aperture less than 0.20 micron usually, and more typically less than 0.10 micron.The aperture of this filter is typically greater than 0.02 micron.The aperture that is suitable for this filter comprises about 0.05 micron and 0.04 micron to 0.08 micron.

Usually under low pressure process this egg mixture.In one embodiment, under less than the pressure of about 30PSI, process this egg mixture.Randomly, in some embodiments, this pressure can be less than 20PSI.Higher PSI can be used, but the premature contamination of filter membrane may be caused.Therefore, in some embodiments, be useful less than 40PSI, less than 50PSI and less than the pressure of 100PSI.Desirable flux rate is in the scope of every square feet of about 40 to 80 milliliters of per minute, and wherein when to enter material be about 10% solid, penetrant was from 3% to 5% solid.

As already pointed out, in some embodiments, process this egg mixture with a kind of PVDF spiral wound molecular filter.In such embodiment, can use a plurality of filtering modules (although in some embodiments, can use single film module).In some illustrative embodiments, this egg mixture is added the usually about 13psi of each film of each film module 10psi to 15psi(of being connected in this system at the baseline pressure of the about 10psi of pressure) pressure under process.For example, a system that has two film modules can have the inlet pressure of a 36psi and the outlet pressure of a 10psi.

Can under different temperature, process this egg mixture, wherein use 65 to 70 deg Fs and 60 to 75 deg Fs.Alternately, can use other temperature range.

We think that relatively low pressure can reduce the amount of the fat in the hole that is forced into this filter membrane.When the tangential velocity of this low pressure and the fluid on relative high cross-film surface in conjunction with the time, fat (retentate) is forced to flow and crosses this film, allows simultaneously protein (penetrant) to pass through membrane pores.Like this, the amount that is deposited on the fat on this filter has reduced and property enhancement significantly.In order further to reduce the amount that is deposited on this film and pollutes the fat of this film, can use a kind of water wetted material such as polysulfones (PS) or polyester sulfone (PES) to make up this hollow-fibre membrane.Polyvinylidene fluoride (PVDF) is the material that another kind is suitable for using in the method for the invention, and typically forms the spiral wound film module.

This Liquid Penetrant thing that contains protein can be collected in second batch tank 62, and can be randomly turn back in this first batch tank comprising fat, residual protein and the retentate of other solids (such as bacterium).If desired, water can be added in this first batch tank 56 and again this retentate liquid of pumping by hollow fiber filter film 60, thereby improve productive rate.In some embodiments, can repeat this process until about 95% protein is recovered (that is, having penetrated this filter), and in other embodiments, up to about 85%.This rate of recovery is also referred to as productive rate, usually greater than 60%.If desired, can also dividually phosphatide (such as phosphatid ylcholine) be extracted from the retentate that contains fat.

Liquid protein solution (penetrant) from this second batch tank 62 can further be separated, for example, and by using this Liquid Penetrant thing of high-pressure pump 66 pumpings by a nanofilter 64.In one embodiment, from a kind of solution that contains by weight the about solid of 20%-35%, separate this protein solution.A kind of protein solution of separation makes us wishing, because can reduce drying time and reduce thus cost.In addition, this nanofiltration step can also reduce the amount of the ash content in the protein solution that is present in final separation.In one embodiment, concentrate this protein solution with a kind of spiral-type nanometer filter.If desired, before nanofiltration, functional protein such as lysozyme or immunoglobulin (Ig) (such as IgY) can be isolated from this liquid protein solution.When nanofiltration is finished, can regulate this separation protein solution the pH value and add yeast so that the carbohydrate that will be present in this solution changes into carbon dioxide.Then, the protein solution that uses a spray dryer 68 to separate is dry.

In one embodiment, provide a kind of multiple egg protein powder that comes from the protein of yolk and albumen that contains with method of the present invention.In another embodiment, this egg protein powder can be dissolved in the water and make its slaking, thereby form a kind of gel of being combined in water wherein with this powder dissolution.For example, this powder can be packed or place indoor (the having from 165 °F to 175 °F temperature and 30% to 40% humidity) of a high temperature humidity to continue many days (common 10 days to 20 days), thereby make this protein denaturation and increase gel strength.

Can obtain protein powder with following gel strength by method described here, and compare with the standard dried whole-egg (by weight 48% protein) with gel strength of 150, these protein powders are:

(a) by the powdered egg of the protein of dry weight basis 65% (gel strength of higher protein content-200-be comparable to U.S.'s wheat gluten product)

(b) press the standard protein powder of dry weight basis 80%-without hot room and process-250 gel strength

(c) standard edible eggs white powder-hot room is processed so that the gel strength of its gelation-400

(d) the unedible powdered egg of high-gel strength-hot room is processed so that the gel strength of its gelation-500/550

The present invention is further for a kind of powdered egg available from yolk and/or egg white.In an exemplary embodiment, this powdered egg comprises the protein by dry weight basis about at least 60%; And the fat of pressing dry weight basis about at least 2%; Wherein at least a portion of this protein is that the filtration of the mixture by egg yolk liquid and egg yolk protein obtains.

Can make the powdered egg of high-gel strength, wherein this powdered egg comprises by weight the protein at least about 60%; Be not higher than by weight about 1% fat; And at least 400 gel strength, wherein at least a portion of this protein is that the filtration of the mixture by egg yolk fluid and egg yolk protein obtains.In some embodiments, there is higher protein level, comprises the protein by dry weight basis at least 70%, press the protein of dry weight basis at least 75%, press the protein of dry weight basis at least 80%, press the protein of dry weight basis at least 85%, perhaps press the protein of dry weight basis at least 90%.Equally, in some embodiments, might have the fat of low-down percentage by weight, in some embodiments, comprise by weight the fat less than 0.5%.

A kind of method of exemplary measurement gel strength is as follows: weigh up the albumen of 25g, place a rotation packaging bag.Add the distilled water of 175ml in this bag, and it is placed in the stomacher (stomacher) 5 minutes in a continuous manner, then by from stomacher, this bag being shifted out and leaves standstill 15 minutes to 20 minutes.Then, in the sleeve pipe of albumen adding with the about 125ml of pipette, extract, and left standstill other 3 minutes to 5 minutes.3 minutes after 5 minutes, the side of rapping this sleeve pipe is gathered in bubble on the side with removal.In the top fastening that only is lower than foam top and reverse this sleeve pipe, and with band (twist tie) it is fixed at the base portion that reverses, and then folding and be fixed with the band that is left in the above.Then, with deionized water this sleeve pipe is rinsed well, and it was placed 40 minutes in the water-bath of 80 ° of C.After 40 minutes, from this water-bath, shift out this sleeve pipe, and with the cold running water that flows it was cooled off 5 minutes to 10 minutes.This sleeve pipe is tied up to refrigerator overnight.Take out this sleeve pipe morning next day from refrigerator, kept 1 hour.

Use flow graph (Rheo meter), the ball of use diameter 8mm are set in 200/2N for the test of low level gel and are used for high-order gel at 2k/20N as plunger and with range switch and test.The speed of workbench should be set in 6cm/min.Cut off the terminal of this sleeve pipe and it is peeled off, this sample is cut into 3 to 4 long parts of 30mm.Sample is placed on the central authorities of this workbench, and presses the lower table button, then rise to plunger under.Then press start button, and after plunger has been broken sample, press stop button.Reduce this workbench and shift out sample.Reading printer, wherein be set to 500mv, is 0 for gel strength left side, the centre be 250 and the right side be 500.

Should be noted in the discussion above that as employed in this specification and appended claim, singulative "/a kind of " (" a, " " an, ") and " being somebody's turn to do " (" the ") comprises plural indicant, unless in addition clearly indication of content herein.Should be noted in the discussion above that term "or" (" or ") normally used be its comprise " and/or " meaning, unless content herein in addition clearly the indication.

Should be noted in the discussion above that as employed in this specification and appended claim phrase " configuration " is described is to be fabricated or to dispose in order to carry out particular task or adopt a kind of a system, device or other structures of customized configuration.This phrase " configuration " can use interchangeably with other similar phrases, such as " arrangement ", " arrangement and configuration ", " make up and arrange ", " structure ", " making and arrangement ", and similar phrase.

This specification is intended to contain modification or the variation of theme of the present invention.Should be understood that, description above be intended to the explanation and unrestricted.Be apparently any one in the design feature described herein or a plurality ofly can specifically be configured to any combination and use with any.The four corner of the equivalent that the scope of theme of the present invention should be given with reference to appended claim and these claims and determining.

Claims

1. a kind of method of isolated protein from a kind of egg mixture, the method comprises:

(a) obtain a kind of egg mixture that comprises the lipid that comes from egg and come from the protein of egg; And

(b) with this egg mixture micro porous filtration with obtain a kind of separation protein compositions.

As claim 1 or 3 to 14 described from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 1% lipid that comes from egg.

As claim 1 to 2 or 4 to 14 described from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 5% lipid that comes from egg.

As claims 1 to 3 or 5 to 14 described from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 25% lipid that comes from egg.

5. such as claim 1 to 4 or 6 to 14 described methods, wherein micro porous filtration is included under the pressure that is lower than about 60PSI, and this egg mixture of pumping is by the hollow fiber filter less than 0.20 micron aperture.

6. such as claim 1 to 5 or 7 to 14 described methods, wherein micro porous filtration is included under the pressure that is lower than about 30PSI, and this egg mixture of pumping is by the hollow fiber filter less than 0.10 micron aperture.

7. such as claim 1 to 6 or 8 to 14 described methods, wherein this hollow-fibre membrane is made up by a kind of water wetted material.

8. such as claim 1 to 7 or 9 to 14 described methods, wherein this hollow-fibre membrane comprises polyester sulfone (PES).

9. such as claim 1 to 8 or 10 to 14 described methods, wherein the method comprises that this egg mixture of pumping is by a spiral wound film module.

10. such as claim 1 to 9 or 11 to 14 described methods, wherein this film comprises polyvinylidene fluoride.

11. such as claim 1 to 10 or 12 to 14 described methods, wherein this film has the aperture less than 0.2 micron.

12. such as claim 1 to 11 or 13 to 14 described methods, wherein this egg mixture contains unedible egg.

13. such as claim 1 to 12 or 14 described methods, wherein this egg mixture comprises edible egg.

14. such as the described method of claim 1 to 13, wherein this egg mixture comprises before processing by dry weight basis greatly about the protein between 40% to 80% and by the large fat between 35% to 15% of dry weight basis.

15. a method of separating protein from the egg mixture, the method comprises:

(a) obtain a kind of egg mixture that comprises egg-yolk lipids, egg yolk protein and egg white; And

(b) with this egg mixture (comprising egg-yolk lipids, egg yolk protein and egg white) _{Micro porous filtration}To obtain a kind of protein compositions of separation, the protein compositions of this separation comprises the protein that comes from yolk and the protein that comes from egg white.

16. as claim 15 or 17 described from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 1% lipid that comes from yolk.

17. as claim 15 to 16 described from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 5% lipid that comes from yolk.

18. the method for isolated protein and lipid from an egg mixture, the method comprises:

(a) obtain a kind of egg mixture that comprises egg-yolk lipids and egg yolk protein; And

(b) with this egg mixture micro porous filtration from this egg yolk protein, to separate this egg-yolk lipids.

19. as claimed in claim 18 from a kind of egg mixture method of separating protein, wherein this egg mixture comprises at least 1% lipid that comes from yolk.

20. a method of separating protein from the egg mixture, the method comprises:

(a) obtain a kind of egg mixture that comprises yolk and egg white;

(b) the pH value that keeps this yolk and egg white about 4 to about 8 scope; And

(c) with this egg mixture (comprising egg-yolk lipids, egg yolk protein and egg white) micro porous filtration obtaining a kind of protein compositions that separates, the protein compositions of this separation contains the protein that comes from yolk and the protein that comes from egg white.

21. according to claim 20 or 21 to 25 described methods, wherein this egg mixture comprises unedible egg.

22. such as claim 20 to 21 or 23 to 25 described methods, wherein this egg mixture comprises edible egg.

23. such as claim 20 to 22 or 24 to 25 described methods, wherein this egg mixture comprises by dry weight basis greatly about the protein between 40% to 80% and by the large fat between 35% to 15% of dry weight basis in first being processed.

24. such as claim 20 to 23 or 25 described methods, the protein that wherein comes from yolk comprises IgY.

25. such as the described method of claim 20 to 24, the protein that wherein comes from yolk comprises ovotransferrin.

26. a method of separating protein from the egg mixture, the method comprises:

(a) obtain a kind of egg mixture that comprises yolk and egg white;

(b) keep the lipid of this egg-yolk lipids to be in a kind of basically noncrosslinking form,

(c) with this egg mixture (comprising egg-yolk lipids, egg yolk protein and egg white) micro porous filtration obtaining a kind of protein compositions that separates, the protein compositions of this separation comprises the protein that comes from yolk and the protein that comes from egg white.

27. method as claimed in claim 26, wherein this egg mixture comprises by dry weight basis greatly about the protein between 40% to 80% and by the large fat between 35% to 15% of dry weight basis in first being processed.

28. a powdered egg that obtains from yolk and egg white, this powdered egg comprises:

(a) press the protein of dry weight basis about at least 60%; And

(b) be lower than about 2% fat by dry weight basis;

Wherein this at least a portion protein is that the filtration of the mixture by egg-yolk lipids and egg yolk protein obtains.

29. a high-gel strength powdered egg comprises:

(a) about at least 60% protein by weight;

(b) approximately be no more than by weight 1% fat; And

(c) be at least 400 gel strength

Wherein at least a portion protein is that the filtration of the mixture by egg-yolk lipids and egg yolk protein obtains.

30. such as claim 29 or 31 to 33 described high-gel strengths edible eggs powder not, wherein this protein comprises the protein that comes from yolk and the protein that comes from egg white.

31. such as claim 29 to 30 or 32 to 33 described high-gel strengths edible eggs powder not, wherein this powdered egg comprises by weight at least 70% protein.

32. such as claim 29 to 31 or 33 described high-gel strengths edible eggs powder not, wherein this powdered egg comprises IgY.

33. such as the described high-gel strength of claim 29 to 32 edible eggs powder not, wherein this powdered egg comprises ovotransferrin.