CN104012749A - Method for improving foamability of ovalbumin through ultrasonic-assisted complex enzymatic modification - Google Patents
Method for improving foamability of ovalbumin through ultrasonic-assisted complex enzymatic modification Download PDFInfo
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- CN104012749A CN104012749A CN201410240534.1A CN201410240534A CN104012749A CN 104012749 A CN104012749 A CN 104012749A CN 201410240534 A CN201410240534 A CN 201410240534A CN 104012749 A CN104012749 A CN 104012749A
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- ovalbumin
- foaming characteristic
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- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 59
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000009144 enzymatic modification Effects 0.000 title claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 31
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 108091005804 Peptidases Proteins 0.000 claims abstract description 21
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 21
- 229940088598 enzyme Drugs 0.000 claims abstract description 21
- 235000019419 proteases Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 10
- 239000003513 alkali Substances 0.000 claims abstract description 10
- 229940055729 papain Drugs 0.000 claims abstract description 10
- 235000019834 papain Nutrition 0.000 claims abstract description 10
- 239000012460 protein solution Substances 0.000 claims abstract description 10
- 239000000758 substrate Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 238000005187 foaming Methods 0.000 claims description 41
- 238000005215 recombination Methods 0.000 claims description 13
- 230000006798 recombination Effects 0.000 claims description 13
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000000243 solution Substances 0.000 abstract description 3
- 102000004142 Trypsin Human genes 0.000 abstract 1
- 108090000631 Trypsin Proteins 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 239000012588 trypsin Substances 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 description 12
- 102000002322 Egg Proteins Human genes 0.000 description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 11
- 210000000969 egg white Anatomy 0.000 description 11
- 235000014103 egg white Nutrition 0.000 description 11
- 230000004048 modification Effects 0.000 description 10
- 238000012986 modification Methods 0.000 description 10
- 235000013601 eggs Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 108010026206 Conalbumin Proteins 0.000 description 2
- 102000006395 Globulins Human genes 0.000 description 2
- 108010044091 Globulins Proteins 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 108010064983 Ovomucin Proteins 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000002306 biochemical method Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
Abstract
The invention discloses a method for improving the foamability of ovalbumin through ultrasonic-assisted complex enzymatic modification. According to the method, ovalbumin powder is added and dissolved into distilled water to obtain a protein solution having a substrate concentration [S] of 8.0 to 11.0 percent (mass percent); the pH value is adjusted to 7.5 to 9.0 with 1mol/L NaOH; a complex enzyme is added with a dosage [E/S] of 10000 to 13000U/g (the complex enzyme consists of 45.0 percent of papain, 32.0 percent of alkali protease and 23.0 percent of trypsin); and the solution is put into an ultrasonic generator, and subjected to constant-temperature enzymolysis for 70 to 100 minutes at a temperature of 40 to 50 DEG C under the auxiliary condition that the ultrasonic power is 100 to 150W. The method has the advantages that the foamability of the ovalbumin is improved through ultrasonic-assisted composite enzymatic modification, and the foamability of unmodified ovalbumin is 120 to 135 percent, while the foamability of modified ovalbumin reaches 160 to 180 percent, so that the problem that the foamability of pure ovalbumin is poor after the pure ovalbumin leaves an albumen system is perfectly solved, and a feasible method is provided for producing high-foamability ovalbumin powder.
Description
Technical field
The invention belongs to protein function characteristic and improve technical field, relate in particular to a kind of method of ultrasonic wave assisted recombination enzyme modification raising ovalbumin foaming characteristic.
Background technology
Egg is made up of three parts such as eggshell, egg white and yolk, and functional characteristic, the biologically active of egg white are all closely related with the chemical composition of egg white.Egg white, containing 9.7-12% protein, is the water solution system of countless globulin, and other compositions are little.Ovalbumin, claims again ovalbumin, is egg major protein component, accounts for the 54-63% of new product egg total protein.Ovalbumin is typical globulin, is also unique protein burying in the free sulfhydryl group of hydrophobic core inside that contains in egg white.Ovalbumin is monomer, spherical phosphoglucoprotein, relative molecular mass is 43.0kDa, isoelectric point is 4.5, formed by 385 amino acid residues, it more than 50% is wherein hydrophobic amino acid, molecule is mutually wound around and is folded into the ball shape structure with height secondary structure, and crystal structure is ellipticity, and nearly all polypeptide chain is by known secondary structure composition.
Foam is the heterogeneous system of a kind of gas dispersion in liquid, beats when egg white air and enters and be wrapped in and in egg white solution, form bubble.In bubbling process, gradually from large to small, and number increases bubble, finally loses flowability, and makes it fixing by heating.Before 300 years, the foaming characteristic of egg white is just used in and in food industry, makes the products such as cake.Egg white foaming characteristic depends primarily on ovalbumin, and conalbumin, ovomucin and lysozyme play a part auxiliary, stable.
Along with the research of egg product deep processing, comprehensive utilization is goed deep into, the multistage coproduction purification technique development and perfection increasingly of egg bioactive ingredients, ovalbumin is as the component of content maximum in egg white powder, is one of the composition that must first get rid of while purifying other active component of the whole bag of tricks.Depart from the ovalbumin sterling of albumen system, lose the synergy of conalbumin, ovomucin and lysozyme, foaming characteristic significantly declines, hinder the application of ovalbumin functional characteristic in food industry, especially the most outstanding functional characteristic of ovalbumin---the application of foaming characteristic in the food processings such as cake, therefore improves the meaning of its foaming characteristic by physics or biochemical method important.The present invention adopts ultrasonic wave assisted recombination enzyme modification to improve ovalbumin foaming characteristic, for the production of height foaming gamogenetic egg albumin special protein powder provides feasible method, expands the application category of ovalbumin in food industry.
Summary of the invention
A kind of method that the object of the embodiment of the present invention is to provide ultrasonic wave assisted recombination enzyme modification to improve ovalbumin foaming characteristic, the contradiction that is intended to solve ovalbumin sterling foaming characteristic and does not meet food processing requirement.
The embodiment of the present invention is achieved in that a kind of ultrasonic wave assisted recombination enzyme modification improves the method for ovalbumin foaming characteristic, and the method that this employing compound protease improves ovalbumin foaming characteristic comprises the following steps:
The first step, adds distilled water to be dissolved into concentration of substrate [S] for the protein solution of 8.0-11.0% (mass fraction) in ovalbumin powder, by the NaOH adjusting pH value of 1mol/L to 7.5-9.0;
Second step, adds the complex enzyme consumption (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%) that [E/S] is 10000-13000U/g;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 100-150W at ultrasonic power, and 40-50 DEG C of constant temperature enzymolysis 70-100min.
Employing ultrasonic wave assisted recombination protease provided by the invention improves the method for ovalbumin foaming characteristic, adopts compound protein enzyme modification to improve the foaming characteristic of ovalbumin, has solved preferably the poor shortcoming of existing ovalbumin product foaming characteristic; The foaming characteristic of unmodified ovalbumin is 120-135%, and after modification, foaming characteristic reaches 160-180%.
Brief description of the drawings
Fig. 1 is the method flow diagram that the employing ultrasonic wave assisted recombination Modification by Protease that provides of the embodiment of the present invention improves ovalbumin foaming characteristic.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
As shown in Figure 1, the method for the employing ultrasonic wave assisted recombination Modification by Protease of embodiment of the present invention raising ovalbumin foaming characteristic comprises the following steps:
S101: add distilled water to be dissolved into concentration of substrate [S] for the protein solution of 8.0-11.0% (mass fraction) in ovalbumin powder, by the NaOH adjusting pH value of 1mol/L to 7.5-9.0;
S102: add the complex enzyme consumption (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%) that [E/S] is 10000-13000U/g;
S103: be placed in supersonic generator, under the subsidiary conditions that are 100-150W at ultrasonic power, 40-50 DEG C of constant temperature enzymolysis 70-100min.
In conjunction with following embodiment, effect of the present invention is described further:
Embodiment 1:
The first step, adding distilled water to be dissolved into concentration of substrate [S] in ovalbumin powder is the protein solution of 8.5% (mass fraction), by the NaOH adjusting pH value to 7.5 of 1mol/L;
Second step, adds the complex enzyme consumption (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%) that [E/S] is 10000U/g;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 100W at ultrasonic power, and 40 DEG C of constant temperature enzymolysis 80min.
The present invention adopts ultrasonic wave assisted recombination Modification by Protease to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 132%, and after modification, foaming characteristic reaches 176%.
Embodiment 2:
The first step, adding distilled water to be dissolved into concentration of substrate [S] in ovalbumin powder is the protein solution of 9.5% (mass fraction), by the NaOH adjusting pH value to 8.0 of 1mol/L;
Second step, adds the complex enzyme consumption (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%) that [E/S] is 11000U/g;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 120W at ultrasonic power, and 45 DEG C of constant temperature enzymolysis 90min.
The present invention adopts ultrasonic wave assisted recombination Modification by Protease to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 127%, and after modification, foaming characteristic reaches 180%.
Embodiment 3:
The first step, adding distilled water to be dissolved into concentration of substrate [S] in ovalbumin powder is the protein solution of 10.5% (mass fraction), by the NaOH adjusting pH value to 8.5 of 1mol/L;
Second step, adds the complex enzyme consumption (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%) that [E/S] is 12500U/g;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 150W at ultrasonic power, and 50 DEG C of constant temperature enzymolysis 100min.
The present invention adopts ultrasonic wave assisted recombination Modification by Protease to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 124%, and after modification, foaming characteristic reaches 168%.
Ovalbumin is the major protein in egg white, its major function characteristic is foaming characteristic, improve ovalbumin foaming characteristic to produce the special ovalbumin of high foaming characteristic by ultrasonic wave assisted recombination Modification by Protease, thereby expanded oval albumin as auxiliary material in relevant food, as the application in cake, not only make egg resource be fully used, widen the channel that utilizes of egg, improve the added value of egg, exploit market, grow industry to chicken and bring larger economic and social benefit, simultaneously also for food processing industry provides high-quality supplementary material.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. ultrasonic wave assisted recombination enzyme modification improves a method for ovalbumin foaming characteristic, it is characterized in that, the method comprises:
Ovalbumin powder is dissolved into the protein solution that substrate concentration S mass fraction is 8.0-11.0%, regulates pH value to 7.5-9.0; Complex enzyme consumption E/S is 10000-13000U/g; Be placed in supersonic generator, under ultrasonic power 100-150W condition, 40-50 DEG C of constant temperature enzymolysis 70-100min.
2. employing compound protein enzyme modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, it is characterized in that, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%.
3. employing compound protein enzyme modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, it is characterized in that, complex enzyme optimum enzymolysis condition is: ultrasonic power is under 100-150W, 40-50 DEG C of constant temperature enzymolysis 70-100min.
4. employing compound protein enzyme modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, it is characterized in that, the method that this employing compound protease improves ovalbumin foaming characteristic comprises the following steps:
The first step, adds distilled water to be dissolved into the protein solution that substrate concentration S is 8.5% mass fraction in ovalbumin powder, by the NaOH adjusting pH value to 7.5 of 1mol/L;
Second step, adding E/S is the complex enzyme consumption of 10000U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 100W at ultrasonic power, and 40 DEG C of constant temperature enzymolysis 80min.
5. employing compound protein enzyme modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, it is characterized in that, the method that this employing compound protease improves ovalbumin foaming characteristic comprises the following steps:
The first step, adds distilled water to be dissolved into the protein solution that substrate concentration S is 9.5% mass fraction in ovalbumin powder, by the NaOH adjusting pH value to 8.0 of 1mol/L;
Second step, adding E/S is the complex enzyme consumption of 11000U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 120W at ultrasonic power, and 45 DEG C of constant temperature enzymolysis 90min.
6. employing compound protein enzyme modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, it is characterized in that, the method that this employing compound protease improves ovalbumin foaming characteristic comprises the following steps:
The first step, adds distilled water to be dissolved into the protein solution that substrate concentration S is 10.5% mass fraction in ovalbumin powder, by the NaOH adjusting pH value to 8.5 of 1mol/L;
Second step, adding E/S is the complex enzyme consumption of 12500U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
The 3rd step, is placed in supersonic generator, under the subsidiary conditions that are 150W at ultrasonic power, and 50 DEG C of constant temperature enzymolysis 100min.
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| CN105146051A (en) * | 2015-07-22 | 2015-12-16 | 福建农林大学 | Enzymatic modification method for improving ovalbumin emulsifying activity |
| CN105594786A (en) * | 2015-12-19 | 2016-05-25 | 仇颖超 | Preparation method of egg white protein powder bread additive |
| CN107549443A (en) * | 2017-10-25 | 2018-01-09 | 武汉轻工大学 | A kind of preparation method of compound protein foaming agent |
| CN108477526A (en) * | 2018-03-19 | 2018-09-04 | 东北农业大学 | A kind of preparation method of the high foaming egg white solution of long shelf-life |
| CN111961129A (en) * | 2020-08-26 | 2020-11-20 | 杭州佰倍优生物科技有限公司 | Ovalbumin zymolyte and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431285A (en) * | 2014-11-04 | 2015-03-25 | 南昌大学 | Method for preparing ovalbumin with high foamability by microwave ultrasonic waves |
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| CN111961129A (en) * | 2020-08-26 | 2020-11-20 | 杭州佰倍优生物科技有限公司 | Ovalbumin zymolyte and preparation method and application thereof |
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Inventor after: Yang Wangen Inventor after: Huang Qun Inventor after: Ma Meihu Inventor after: Jin Yongguo Inventor after: Chen Hongjie Inventor before: Huang Qun Inventor before: Yang Wangen Inventor before: Ma Meihu Inventor before: Jin Yongguo Inventor before: Chen Hongjie |
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Application publication date: 20140903 Assignee: Xiangxi Hongcheng Pharmaceutical Co.,Ltd. Assignor: JISHOU University Contract record no.: X2023980043276 Denomination of invention: A Method for Improving the Foaming Property of Ovalbumin by Ultrasound Assisted Composite Enzyme Modification Granted publication date: 20151125 License type: Exclusive License Record date: 20231016 |