CN104059100A - Method for producing high-purity lecithin by using yolk - Google Patents
Method for producing high-purity lecithin by using yolk Download PDFInfo
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- CN104059100A CN104059100A CN201410200992.2A CN201410200992A CN104059100A CN 104059100 A CN104059100 A CN 104059100A CN 201410200992 A CN201410200992 A CN 201410200992A CN 104059100 A CN104059100 A CN 104059100A
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Abstract
The invention discloses a method for producing high-purity lecithin by using yolk. The method mainly comprises the following technological process: taking an egg, separating egg white from yolk and leaving the yolk for later use; adding deionized water into the yolk to obtain yolk diluted liquid, and standing the yolk diluted liquid for 1-2 hours to obtain a yolk precipitate for later use; adding ethanol of which the concentration is 95%, stirring, standing and separating to obtain yolk leaching liquid; standing the yolk leaching liquid in a low-temperature environment and separating to obtain neutral yolk oil and a supernatant liquor; adding beta-cyclodextrin into the supernatant liquor to separate out a precipitate; adding water into the precipitate for centrifugal separation to obtain the high-purity lecithin. Compared with the prior art, the method has the advantages that the problem of short supply of raw materials for producing the lecithin can be solved by utilizing eggs rich in raw materials to produce the high-purity lecithin, and the byproducts such as the neutral yolk oil collected during the production of the lecithin are also articles which are urgently needed by people; the purity of the lecithin produced by the method is high and above 98%.
Description
Technical field
Patent of the present invention relates to a kind of method of utilizing egg to make immunoglobulin (Ig).
Background technology
Egg is one of shared food in a few whole world, its nutritive ingredient is abundant, its protein content is not only high, and its amino acid forms similar to human body protein, be the high-quality complete protein that is only second to cow's milk, its biological value is up to 95%, and is enriched in the lipid in yolk, contain the mankind at brain and the indispensable Yelkin TTS of neural system, kephalin and lipid sphyngomyelin, easily absorbed by the body.
In the time of existing production Yolk immune globulin, also having a large amount of by products simultaneously---residue yolk produces.Still contain abundant nutritive substance, functional ingredient is wherein as Yelkin TTS, and Oil of egg yolk and high-quality protein etc. has been widely used in food, medicine, cosmetic industry.While Yelkin TTS, yolk wet goods also has important value aspect medicines and health protection.
Ovum Gallus domesticus Flavus lecithin is the lipoid cpd that a class has important physiological function, and phosphatide is the mixture of complicated component conventionally, and the product that is rich in phosphatide comprises yolk, soybean, animal brain etc.High-purity yolk phospholipid has a extensive future in sector applications such as medicine, makeup, functional food and special population food.Ovum Gallus domesticus Flavus lecithin is used as emulsifying agent, antioxidant and nutritional additive in foodstuffs industry, pharmaceutically for the treatment of cardiovascular disorder and fatty liver.In recent years, scientific worker is devoted to the separation and purification of Ovum Gallus domesticus Flavus lecithin always, has developed many preparation methods, but the introducing that usually runs into poisonous and harmful reagent causes food safety hidden danger or because equipment energy consumption is large and not fully up to expectations.
On American-European and Japanese market, adopted in a large number yolk to produce functional Yelkin TTS, the product application of yolk wet goods in medicine and foodstuffs industry, although China is the big country that produces egg, yet the processing of yolk is also only rested on to the elementary process segment that is sprayed into yolk powder by egg yolk liquid.In the research of egg deep processing seldom, relevant product still less.Therefore adopt modern biotechnology separation and Extraction immunoglobulin (Ig) from yolk, and then utilize green production process to produce high-purity egg yolk lecithin, obtain the product that many added values are high simultaneously, can greatly improve the market competitiveness of China's egg product deep-processing factory, increase economic efficiency.
Summary of the invention
In order addressing the above problem, and to realize above-mentioned beneficial effect, to the invention discloses a kind of method of utilizing yolk to produce high purity lecithin, concrete mode is as follows:
Utilize yolk to produce a method for high purity lecithin, mainly comprise following technical process:
(1) get egg, egg white is separated with yolk, stay yolk standby;
(2) to the weight that adds in yolk step (1) Suo Shu, be yolk 0.8-1 deionized water doubly, stir, obtain yolk diluent, by the standing 1-2 hour of yolk diluent, till treating no longer to occur throw out in yolk diluent, now separated egg yolk precipitates thing and the supernatant liquor of obtaining, gets egg yolk precipitates thing standby;
(3) to the ethanol that adds 95% in the egg yolk precipitates thing in step (2), stir 5-10 minute, standing 1-2 hour, separation obtains yolk protein concentrate and yolk vat liquor;
(4) the yolk vat liquor in step (3) is placed in to the standing 10-12 hour of low temperature environment, separates out neutral Oil of egg yolk crystal, separation obtains neutral Oil of egg yolk and supernatant liquor, and supernatant liquor is standby;
(5) will in the supernatant liquor in step (4), add beta-cyclodextrin, below 50 ℃, stir 30-40 minute, filter to obtain cholesterol-Benexate Hydrochloride crystal and cholesterol reduction ethanolic soln, by the standing 6-8 hour of cholesterol reduction ethanolic soln, separate out throw out;
(6) throw out obtaining of step (5) is added to water, carry out centrifugation, obtain high purity lecithin.
Compared with prior art present method has following advantage:
1, utilize raw material to produce high purity lecithin compared with the egg of horn of plenty, solved the problem of production lecithin materials anxiety, and the neutral yolk wet goods of the by product of collecting in Yelkin TTS production process be also people in the urgent need to article.
2, the purity of lecithin obtaining by present method reaches more than 98%, and purity of lecithin is high.
Embodiment
Below in conjunction with specific embodiment, the present invention is further expalined:
Embodiment 1:
Utilize yolk to produce a method for high purity lecithin, mainly comprise following technical process:
(1) get 5Kg egg, egg white is separated with yolk, stay yolk standby;
(2) to adding weight 2Kg deionized water in yolk step (1) Suo Shu, stir, obtain yolk diluent, by standing 1 hour of yolk diluent, till treating no longer to occur throw out in yolk diluent, now separated egg yolk precipitates thing and the supernatant liquor of obtaining, gets egg yolk precipitates thing standby;
(3) to the ethanol that adds 500ml95% in the egg yolk precipitates thing in step (2), stir 10 minutes, standing 1 hour, separation obtained yolk protein concentrate and yolk vat liquor;
(4) the yolk vat liquor in step (3) is placed in to low temperature environment standing 10 hours, separates out neutral Oil of egg yolk crystal, separation obtains neutral Oil of egg yolk and supernatant liquor, and supernatant liquor is standby;
(5) will in the supernatant liquor in step (4), add 0.6Kg beta-cyclodextrin, below 50 ℃, stir 30 minutes, filter to obtain cholesterol-Benexate Hydrochloride crystal and cholesterol reduction ethanolic soln, by standing 6 hours of cholesterol reduction ethanolic soln, separate out throw out;
(6) throw out obtaining of step (5) is added to water, carry out centrifugation, obtain high purity lecithin.
Embodiment 2:
Utilize yolk to produce a method for high purity lecithin, mainly comprise following technical process:
(1) get 5Kg egg, egg white is separated with yolk, stay yolk standby;
(2) to adding weight 1.5Kg deionized water in yolk step (1) Suo Shu, stir, obtain yolk diluent, by standing 2 hours of yolk diluent, till treating no longer to occur throw out in yolk diluent, now separated egg yolk precipitates thing and supernatant liquor, get egg yolk precipitates thing standby;
(3) to the ethanol that adds 400ml 95% in the egg yolk precipitates thing in step (2), stir 10 minutes, standing 2 hours, separation obtained yolk protein concentrate and yolk vat liquor;
(4) the yolk vat liquor in step (3) is placed in to low temperature environment standing 12 hours, separates out neutral Oil of egg yolk crystal, separation obtains neutral Oil of egg yolk and supernatant liquor, and supernatant liquor is standby;
(5) will in the supernatant liquor in step (4), add 0.4Kg beta-cyclodextrin, below 50 ℃, stir 40 minutes, filter to obtain cholesterol-Benexate Hydrochloride crystal and cholesterol reduction ethanolic soln, by standing 8 hours of cholesterol reduction ethanolic soln, separate out throw out;
(6) throw out obtaining of step (5) is added to water, carry out centrifugation, obtain high purity lecithin.
Embodiment 3:
Utilize yolk to produce a method for high purity lecithin, mainly comprise following technical process:
(1) get 5Kg egg, egg white is separated with yolk, stay yolk standby;
(2) to adding weight 1.8Kg deionized water in yolk step (1) Suo Shu, stir, obtain yolk diluent, by standing 1.5 hours of yolk diluent, till treating no longer to occur throw out in yolk diluent, now separated egg yolk precipitates thing and the supernatant liquor of obtaining, gets egg yolk precipitates thing standby;
(3) to the ethanol that adds 450ml 95% in the egg yolk precipitates thing in step (2), stir 8 minutes, standing 1.5 hours, separation obtained yolk protein concentrate and yolk vat liquor;
(4) the yolk vat liquor in step (3) is placed in to low temperature environment standing 11 hours, separates out neutral Oil of egg yolk crystal, separation obtains neutral Oil of egg yolk and supernatant liquor, and supernatant liquor is standby;
(5) will in the supernatant liquor in step (4), add 0.5Kg beta-cyclodextrin, below 50 ℃, stir 35 minutes, filter to obtain cholesterol-Benexate Hydrochloride crystal and cholesterol reduction ethanolic soln, by standing 7 hours of cholesterol reduction ethanolic soln, separate out throw out;
(6) throw out obtaining of step (5) is added to water, carry out centrifugation, obtain high purity lecithin.
Claims (1)
1. utilize yolk to produce a method for high purity lecithin, it is characterized in that: mainly comprise following technical process:
(1) get egg, egg white is separated with yolk, stay yolk standby;
(2) to the weight that adds in yolk step (1) Suo Shu, be yolk 0.8-1 deionized water doubly, stir, obtain yolk diluent, by the standing 1-2 hour of yolk diluent, till treating no longer to occur throw out in yolk diluent, now separated egg yolk precipitates thing and the supernatant liquor of obtaining, gets egg yolk precipitates thing standby;
(3) to the ethanol that adds 95% in the egg yolk precipitates thing in step (2), stir 5-10 minute, standing 1-2 hour, separation obtains yolk protein concentrate and yolk vat liquor;
(4) the yolk vat liquor in step (3) is placed in to the standing 10-12 hour of low temperature environment, separates out neutral Oil of egg yolk crystal, separation obtains neutral Oil of egg yolk and supernatant liquor, and supernatant liquor is standby;
(5) will in the supernatant liquor in step (4), add beta-cyclodextrin, below 50 ℃, stir 30-40 minute, filter to obtain cholesterol-Benexate Hydrochloride crystal and cholesterol reduction ethanolic soln, by the standing 6-8 hour of cholesterol reduction ethanolic soln, separate out throw out;
(6) throw out obtaining of step (5) is added to water, carry out centrifugation, obtain high purity lecithin.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410200992.2A CN104059100A (en) | 2014-05-14 | 2014-05-14 | Method for producing high-purity lecithin by using yolk |
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| CN201410200992.2A CN104059100A (en) | 2014-05-14 | 2014-05-14 | Method for producing high-purity lecithin by using yolk |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001072693A (en) * | 1999-09-03 | 2001-03-21 | Asahi Kasei Corp | Production of purified yolk lecithin |
| CN101538278A (en) * | 2009-05-11 | 2009-09-23 | 江南大学 | High-purity egg yolk lecithin and production method and applications thereof |
| CN102643306A (en) * | 2012-04-01 | 2012-08-22 | 浙江大学 | Method for extracting lecithin, egg yolk oil and cholesterol from egg yolk |
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2014
- 2014-05-14 CN CN201410200992.2A patent/CN104059100A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001072693A (en) * | 1999-09-03 | 2001-03-21 | Asahi Kasei Corp | Production of purified yolk lecithin |
| CN101538278A (en) * | 2009-05-11 | 2009-09-23 | 江南大学 | High-purity egg yolk lecithin and production method and applications thereof |
| CN102643306A (en) * | 2012-04-01 | 2012-08-22 | 浙江大学 | Method for extracting lecithin, egg yolk oil and cholesterol from egg yolk |
Non-Patent Citations (2)
| Title |
|---|
| 何深知等: ""蛋黄卵磷脂提取工艺探索"", 《实验技术与管理》, vol. 30, no. 11, 30 November 2013 (2013-11-30), pages 73 - 75 * |
| 常皓等: ""蛋黄卵磷脂研究概况"", 《食品工业科技》, vol. 31, no. 5, 31 December 2010 (2010-12-31), pages 414 - 416 * |
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Application publication date: 20140924 |