CN104012749B - A kind of ultrasonic assistant combined-enzyme method modification improves the method for ovalbumin foaming characteristic - Google Patents
A kind of ultrasonic assistant combined-enzyme method modification improves the method for ovalbumin foaming characteristic Download PDFInfo
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- CN104012749B CN104012749B CN201410240534.1A CN201410240534A CN104012749B CN 104012749 B CN104012749 B CN 104012749B CN 201410240534 A CN201410240534 A CN 201410240534A CN 104012749 B CN104012749 B CN 104012749B
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- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 56
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 54
- 238000005187 foaming Methods 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 32
- 230000004048 modification Effects 0.000 title claims abstract description 11
- 238000012986 modification Methods 0.000 title claims abstract description 11
- 229940088598 enzyme Drugs 0.000 claims abstract description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 27
- 239000004365 Protease Substances 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 15
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 15
- 235000019419 proteases Nutrition 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 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
- 108010000912 Egg Proteins Proteins 0.000 abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 abstract description 13
- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 108090000623 proteins and genes Proteins 0.000 abstract description 13
- 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 abstract description 12
- 210000000969 egg white Anatomy 0.000 abstract description 12
- 235000014103 egg white Nutrition 0.000 abstract description 12
- 230000009144 enzymatic modification Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 12
- 235000013601 eggs Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 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
- 230000008901 benefit Effects 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
- 238000000746 purification Methods 0.000 description 2
- 239000000243 solution Substances 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
- 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
- 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
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of method that ultrasonic assistant combined-enzyme method modification improves ovalbumin foaming characteristic, ovalbumin powder is added distilled water and be dissolved into the protein solution that concentration of substrate [S] is 8.0-11.0% (mass fraction), by the NaOH adjust ph of 1mol/L to 7.5-9.0; Complex enzyme consumption [E/S] is 10000-13000U/g (complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%); Being placed in supersonic generator, is under the subsidiary conditions of 100-150W at ultrasonic power, 40-50 DEG C of constant temperature enzymolysis 70-100min.The present invention adopts ultrasonic assistant compound protein enzyme modification to improve ovalbumin foaming characteristic, the foaming characteristic of unmodified ovalbumin is 120-135%, modified foaming characteristic reaches 160-180%, solving the problem that ovalbumin sterling departs from foaming characteristic difference after egg white system preferably, providing feasible method for producing raised bubble gamogenetic egg albumin powder.
Description
Technical field
The invention belongs to protein function characteristic improving environment field, particularly relate to a kind of method that ultrasonic assistant combined-enzyme method modification improves 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 is containing 9.7-12% protein, and be the water solution system of countless globulin, other compositions are little.Ovalbumin, also known as ovalbumin, is egg major protein component, accounts for the new 54-63% producing egg total protein.Ovalbumin is typical globulin, is also unique protein containing the free sulfhydryl group buried in hydrophobic core inside in egg white.Ovalbumin is monomer, spherical phosphoglucoprotein, relative molecular mass is 43.0kDa, isoelectric point is 4.5, be made up of 385 amino acid residues, wherein more than 50% is hydrophobic amino acid, molecule is wound around the ball shape structure being folded into and having height secondary structure mutually, and crystal structure is ellipticity, and nearly all polypeptide chain forms by known secondary structure.
Foam is a kind of gas dispersion heterogeneous system in a liquid, and during whipping egg white, air enters and is wrapped in egg white solution and forms bubble.In bubbling process, gradually from large to small, and increased number, finally loses flowability bubble, makes it fixing by heating.Before 300 years, the foaming characteristic of egg white is just used in food industry and makes the products such as cake.Egg white foaming characteristic depends primarily on ovalbumin, and conalbumin, ovomucin and lysozyme then 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 as the maximum component of content in egg white powder, one of composition must first got rid of when being other active component of various Methods For Purification.Depart from the ovalbumin sterling of albumen system, lose the synergy of conalbumin, ovomucin and lysozyme, foaming characteristic significantly declines, hinder the application in the food industry of ovalbumin functional characteristic, especially the functional characteristic that ovalbumin is the most outstanding---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 the modification of ultrasonic assistant combined-enzyme method to improve ovalbumin foaming characteristic, for the production of height foaming gamogenetic egg albumin special protein powder provides feasible method, expands ovalbumin application category in the food industry.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of ultrasonic assistant combined-enzyme method modification to improve the method for ovalbumin foaming characteristic, is intended to solve the contradiction that ovalbumin sterling foaming characteristic does not meet food processing requirements.
The embodiment of the present invention is achieved in that a kind of ultrasonic assistant combined-enzyme method 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 and is dissolved into the protein solution that concentration of substrate [S] is 8.0-11.0% (mass fraction) by ovalbumin powder, by the NaOH adjust ph 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;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 100-150W at ultrasonic power, 40-50 DEG C of constant temperature enzymolysis 70-100min.
Employing ultrasonic assistant compound protease provided by the invention improves the method for ovalbumin foaming characteristic, adopts compound protein enzyme modification to improve the foaming characteristic of ovalbumin, solves the shortcoming of existing ovalbumin product foaming characteristic difference preferably; The foaming characteristic of unmodified ovalbumin is 120-135%, and modified foaming characteristic reaches 160-180%.
Accompanying drawing explanation
Fig. 1 is the method flow diagram of the employing ultrasonic assistant compound protein enzyme modification raising ovalbumin foaming characteristic that the embodiment of the present invention provides.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, 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, be 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 assistant compound protein enzyme modification raising ovalbumin foaming characteristic of the embodiment of the present invention comprises the following steps:
S101: ovalbumin powder is added distilled water and be dissolved into the protein solution that concentration of substrate [S] is 8.0-11.0% (mass fraction), by the NaOH adjust ph 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 is under the subsidiary conditions of 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, adds distilled water and is dissolved into the protein solution that concentration of substrate [S] is 8.5% (mass fraction), by the NaOH adjust ph to 7.5 of 1mol/L by ovalbumin powder;
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;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 100W at ultrasonic power, 40 DEG C of constant temperature enzymolysis 80min.
The present invention adopts ultrasonic assistant compound protein enzyme modification to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 132%, and modified foaming characteristic reaches 176%.
Embodiment 2:
The first step, adds distilled water and is dissolved into the protein solution that concentration of substrate [S] is 9.5% (mass fraction), by the NaOH adjust ph to 8.0 of 1mol/L by ovalbumin powder;
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;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 120W at ultrasonic power, 45 DEG C of constant temperature enzymolysis 90min.
The present invention adopts ultrasonic assistant compound protein enzyme modification to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 127%, and modified foaming characteristic reaches 180%.
Embodiment 3:
The first step, adds distilled water and is dissolved into the protein solution that concentration of substrate [S] is 10.5% (mass fraction), by the NaOH adjust ph to 8.5 of 1mol/L by ovalbumin powder;
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;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 150W at ultrasonic power, 50 DEG C of constant temperature enzymolysis 100min.
The present invention adopts ultrasonic assistant compound protein enzyme modification to improve ovalbumin foaming characteristic, and the foaming characteristic of unmodified ovalbumin is 124%, and modified foaming characteristic reaches 168%.
Ovalbumin is the major protein in egg white, its main functional characteristics is foaming characteristic, ovalbumin foaming characteristic is improved to produce the special ovalbumin of high foaming characteristic by ultrasonic assistant compound protein enzyme modification, thus expanded oval albumin as auxiliary material in relevant food, as the application in cake, egg resource is not only made to be fully used, that widens egg utilizes channel, improve the added value of egg, exploit market, grow industrial belt to chicken and carry out 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 done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the modification of ultrasonic assistant combined-enzyme method improves a method for ovalbumin foaming characteristic, and 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%, and adjust ph is 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, consisting of of complex enzyme: papain 45.0%, alkali protease 32.0%, trypsase 23.0%.
2. a kind of ultrasonic assistant combined-enzyme method modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, and 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 and is dissolved into the protein solution that substrate concentration S is 8.5% mass fraction by ovalbumin powder, by the NaOH adjust ph to 7.5 of 1mol/L;
Second step, add the complex enzyme consumption that E/S is 10000U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 100W at ultrasonic power, 40 DEG C of constant temperature enzymolysis 80min.
3. a kind of ultrasonic assistant combined-enzyme method modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, and 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 and is dissolved into the protein solution that substrate concentration S is 9.5% mass fraction by ovalbumin powder, by the NaOH adjust ph to 8.0 of 1mol/L;
Second step, add the complex enzyme consumption that E/S is 11000U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 120W at ultrasonic power, 45 DEG C of constant temperature enzymolysis 90min.
4. a kind of ultrasonic assistant combined-enzyme method modification as claimed in claim 1 improves the method for ovalbumin foaming characteristic, and 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 and is dissolved into the protein solution that substrate concentration S is 10.5% mass fraction by ovalbumin powder, by the NaOH adjust ph to 8.5 of 1mol/L;
Second step, add the complex enzyme consumption that E/S is 12500U/g, complex enzyme consists of: papain 45.0%, alkali protease 32.0%, trypsase 23.0%;
3rd step, is placed in supersonic generator, is under the subsidiary conditions of 150W at ultrasonic power, 50 DEG C of constant temperature enzymolysis 100min.
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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 |
| CN105146051B (en) * | 2015-07-22 | 2018-12-21 | 福建农林大学 | A kind of method that enzyme modification improves ovalbumin emulsibility |
| CN105594786A (en) * | 2015-12-19 | 2016-05-25 | 仇颖超 | Preparation method of egg white protein powder bread additive |
| CN107549443B (en) * | 2017-10-25 | 2021-10-29 | 武汉轻工大学 | Preparation method of composite protein foaming agent |
| CN108477526B (en) * | 2018-03-19 | 2021-09-03 | 东北农业大学 | Preparation method of high-foamability egg white liquid with long shelf life |
| CN111961129B (en) * | 2020-08-26 | 2021-05-18 | 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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| CN102356888B (en) * | 2011-09-15 | 2013-04-10 | 东北农业大学 | Egg white powder with high foamability and preparation method thereof |
| CN103114119A (en) * | 2013-03-13 | 2013-05-22 | 扬州大学 | Method for hydrolyzing egg white protein by using protease |
| CN103190524B (en) * | 2013-04-02 | 2014-06-04 | 江苏科技大学 | Method for improving silkworm chrysalis protein functional characteristics using ultrasonic wave coordinated with enzymolysis technology and product 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 |
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