CN105918609A - Preparation method of polypeptide protein powder from salted duck egg white - Google Patents
Preparation method of polypeptide protein powder from salted duck egg white Download PDFInfo
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- CN105918609A CN105918609A CN201610122740.1A CN201610122740A CN105918609A CN 105918609 A CN105918609 A CN 105918609A CN 201610122740 A CN201610122740 A CN 201610122740A CN 105918609 A CN105918609 A CN 105918609A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of polypeptide protein powder from salted duck egg white. The preparation steps are as follows: a. ultrafiltration membrane desalination to obtain desalted duck egg white; b. glucose oxidase desugarization; d. sterilization and enzyme killing; and e. spray drying to obtain a peptide protein powder product with moisture content of less than 5%. The invention provides the preparation method of the polypeptide protein powder from salted duck egg white, integrates high and new technologies of biological engineering, enzyme engineering and food engineering, and innovatively develops egg white protein biological active peptide product, so as to greatly enhance the added value of products in egg products processing, improve the utilization rate of resources, substantially increase in the economic efficiency of enterprises; and the invention is of great significance to environmental pressure brought by direct emission of salted egg white.
Description
Technical field
The present invention relates to polypeptide albumen powder preparing technical field, a kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg.
Background technology
Salted egg albumen has higher nutritive value, and wherein high quality protein content reaches 12%, but owing to salt content has exceeded 4.5%, the most all fails to be fully used.Salted egg albumen is directly abandoned and is not only caused surrounding, water source serious pollution, and cause the significant wastage of protein resource.
Summary of the invention
For the problems referred to above, the invention provides a kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg, by technical methods such as integrated ultrafilter membrane desalination, enzyme process desaccharide, combination enzyme composite hydrolysis, bus sterilising and enzyme inactivating and spray drying, solve the problem that salted egg albumen is made a low multiple use.
The technical solution used in the present invention is as follows:
A kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg, its preparation process is as follows:
A. ultrafilter membrane desalination: add the pure water of 2 times of weight ratios in salted egg albumen, stir, the impurity such as frenulum are removed through 4 layers of filtered through gauze, shear through 300 mesh colloid mills again and grind, then adjust pH value to 7.5 ~ 7.7 with 0.1 mol/L NaOH solution or 0.1 mol/L citric acid solution, the MWCO ultrafilter membrane using molecular cut off to be 10000 ~ 30000 Da carries out ultrafiltration 30 ~ 40min, pressure 0.45 ~ 0.50MPa, obtains desalination Ovum Anas domestica album；
B. glucoseoxidase desaccharide: add glucoseoxidase by weight 1% in desalination Ovum Anas domestica album obtained in the previous step, pH value 5.5 ~ 7.0 is adjusted with 0.1 mol/L NaOH solution or 0.1 mol/L citric acid solution, keep constant temperature 35 ± 5 DEG C, desaccharide response time 3 ~ 5h；
C. combination enzyme composite hydrolysis: after previous step desaccharide reaction terminates, be continuously heating to 50 ± 5 DEG C, be subsequently adding the combination enzyme of weight ratio 0.04%, stir and keep constant temperature enzymolysis 3 ~ 6h, obtain the Ovum Anas domestica album enzymolysis solution rich in polypeptide；
D. sterilising and enzyme inactivating: by Ovum Anas domestica album enzymolysis solution obtained in the previous step 70 ~ 72 DEG C, carry out pasteurize and enzyme denaturing under the conditions of 10min, then heating is concentrated into solid content and reaches 25 ~ 35%；
E. it is spray-dried: concentrate obtained in the previous step is spray-dried, inlet temperature 150 DEG C, outlet temperature 72 DEG C, nebulizer rotating speed 8000r/min, now can get the product moisture content polypeptide albumen powder less than 5%.
Further, described glucose oxidase activity 100000U/g.
Further, described containing combining the enzyme trypsin by enzyme 1000000U/g alive, the two or more combination enzyme preparation in the flavor protease of the compound protease of 934000U/g and enzyme 270000U/g alive.
Beneficial effect
The present invention provides a kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg, albumen biological activity peptide product is developed by the integrated innovation of biological engineering, enzyme engineering and food engineering new and high technology, the added value of side-product in the egg products course of processing can be greatly promoted, improve the utilization rate of resource, increase considerably the economic benefit of enterprise, and directly to discharge environmental protection pressure of bringing etc. significant to alleviating salted egg albumen.
Detailed description of the invention
Elaborate a lot of detail in the following description so that fully understanding the present invention.But the present invention can implement to be much different from alternate manner described here, those skilled in the art can do similar popularization in the case of intension of the present invention, and therefore the present invention is not limited by following public specific embodiment.
Below in conjunction with embodiment, the detailed description of the invention of the present invention is described further.
Embodiment
1
A kind of with Salted duck egg clearly for the method for Raw material processing polypeptide albumen powder, realized by below scheme:
A. ultrafilter membrane desalination: add the pure water of 2 times of weight ratios in salted egg albumen, stir, the impurity such as frenulum are removed through 4 layers of filtered through gauze, shear through 300 mesh colloid mills again and grind, then adjust pH value to 7.5 ~ 7.7 with 0.1 mol/L NaOH solution or 0.1 mol/L citric acid solution, the MWCO ultrafilter membrane using molecular cut off to be 10000 ~ 30000 Da carries out ultrafiltration 30 ~ 40min, pressure 0.45 ~ 0.50MPa, obtains desalination Ovum Anas domestica album.
B. glucoseoxidase desaccharide: add glucoseoxidase by weight 1% in desalination Ovum Anas domestica album obtained in the previous step, pH value 5.5 ~ 7.0 is adjusted with 0.1 mol/L NaOH solution or 0.1 mol/L citric acid solution, keep constant temperature 35 ± 5 DEG C, desaccharide response time 3 ~ 5h.Described glucose oxidase activity 100000U/g, is purchased from Hubei such as sky biology Engineering Co., Ltd.
C. combination enzyme composite hydrolysis: after previous step desaccharide reaction terminates, be continuously heating to 50 ± 5 DEG C, be subsequently adding the combination enzyme of weight ratio 0.04%, stir and keep constant temperature enzymolysis 3 ~ 6h, obtain the Ovum Anas domestica album enzymolysis solution rich in polypeptide.Described containing combining enzyme by trypsin enzyme 1000000U/g alive, Novozymes Company), the two or more combination enzyme preparation in compound protease (934000U/g, Novozymes Company) and flavor protease (enzyme 270000U/g alive, Novozymes Company).
D. sterilising and enzyme inactivating: by Ovum Anas domestica album enzymolysis solution obtained in the previous step 70 ~ 72 DEG C, carry out pasteurize and enzyme denaturing under the conditions of 10min, then heating is concentrated into solid content and reaches 25 ~ 35%.
E. it is spray-dried: concentrate obtained in the previous step is spray-dried, inlet temperature 150 DEG C, outlet temperature 72 DEG C, nebulizer rotating speed 8000r/min, now can get the product moisture content polypeptide albumen powder less than 5%.
When being embodied as, Salted duck egg is processed into clearly a kind of polypeptide albumen powder by the new technique such as integrated ultrafilter membrane desalination, enzyme process desaccharide, combination enzyme composite hydrolysis, bus sterilising and enzyme inactivating and spray drying by the present invention, purpose is to be not easy the problem such as utilization, relatively deep, the combination enzyme composite hydrolysis raising protein biology utilization rate of enzyme process desaccharide solution egg albumen powder color by ultrafilter membrane de-solution salted egg albumen salinity is too high, and salted egg albumen is processed into a kind of egg albumen powder rich in polypeptide the most at last.
Although the present invention is open as above with preferred embodiment; but it is not for limiting the present invention; any those skilled in the art are without departing from the spirit and scope of the present invention; can make possible variation and amendment, therefore protection scope of the present invention should be defined in the range of standard with the claims in the present invention.
Claims (3)
1. the method preparing polypeptide albumen powder for raw material clearly with Salted duck egg, it is characterised in that its preparation process is as follows:
A. ultrafilter membrane desalination: add the pure water of 2 times of weight ratios in salted egg albumen, stir, removes the impurity such as frenulum, then shears grinding through 300 mesh colloid mills, then with 0.1 through 4 layers of filtered through gauze
Mol/L NaOH solution or 0.1 mol/L citric acid solution adjust pH value to 7.5 ~ 7.7, and the MWCO ultrafilter membrane using molecular cut off to be 10000 ~ 30000 Da carries out ultrafiltration 30 ~ 40min, pressure 0.45 ~ 0.50MPa, obtains desalination Ovum Anas domestica album；
B. glucoseoxidase desaccharide: add glucoseoxidase by weight 1% in desalination Ovum Anas domestica album obtained in the previous step, use 0.1 mol/L
NaOH solution or 0.1 mol/L citric acid solution adjust pH value 5.5 ~ 7.0, keep constant temperature 35 ± 5 DEG C, desaccharide response time 3 ~ 5h；
C. combination enzyme composite hydrolysis: after previous step desaccharide reaction terminates, be continuously heating to 50 ± 5 DEG C, be subsequently adding the combination enzyme of weight ratio 0.04%, stir and keep constant temperature enzymolysis 3 ~ 6h, obtain the Ovum Anas domestica album enzymolysis solution rich in polypeptide；
D. sterilising and enzyme inactivating: by Ovum Anas domestica album enzymolysis solution obtained in the previous step 70 ~ 72 DEG C, carry out pasteurize and enzyme denaturing under the conditions of 10min, then heating is concentrated into solid content and reaches 25 ~ 35%；
E. it is spray-dried: concentrate obtained in the previous step is spray-dried, inlet temperature 150 DEG C, outlet temperature 72 DEG C, nebulizer rotating speed 8000r/min, now can get the product moisture content polypeptide albumen powder less than 5%.
A kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg the most according to claim 1, it is characterised in that described glucose oxidase activity 100000U/g.
A kind of method preparing polypeptide albumen powder for raw material clearly with Salted duck egg the most according to claim 1, it is characterized in that, described containing combining the enzyme trypsin by enzyme 1000000U/g alive, the two or more combination enzyme preparation in the flavor protease of the compound protease of 934000U/g and enzyme 270000U/g alive.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610122740.1A CN105918609A (en) | 2016-03-04 | 2016-03-04 | Preparation method of polypeptide protein powder from salted duck egg white |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610122740.1A CN105918609A (en) | 2016-03-04 | 2016-03-04 | Preparation method of polypeptide protein powder from salted duck egg white |
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| CN105918609A true CN105918609A (en) | 2016-09-07 |
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| CN201610122740.1A Pending CN105918609A (en) | 2016-03-04 | 2016-03-04 | Preparation method of polypeptide protein powder from salted duck egg white |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874153A (en) * | 2017-10-18 | 2018-04-06 | 凤台县靳氏禽业有限公司 | A kind of method that salted duck egg white yolk is distinguished to working process |
| CN110477185A (en) * | 2019-09-03 | 2019-11-22 | 厚德食品股份有限公司 | A kind of inoxidizability egg white peptide production method and enzymatic hydrolysis foam-expelling device |
| CN111418701A (en) * | 2020-04-28 | 2020-07-17 | 江苏康德蛋业有限公司 | Protein powder production process |
| CN114009677A (en) * | 2021-11-05 | 2022-02-08 | 广西华泰药业有限公司 | High-protein meal replacement powder rich in resistant starch and preparation method thereof |
| CN115669793A (en) * | 2022-11-07 | 2023-02-03 | 安徽工程大学 | Preparation of high-gelling salted duck egg white protein powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555720A (en) * | 2003-12-30 | 2004-12-22 | 韩福山 | Poly peptide protein feed and its processing method |
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2016
- 2016-03-04 CN CN201610122740.1A patent/CN105918609A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555720A (en) * | 2003-12-30 | 2004-12-22 | 韩福山 | Poly peptide protein feed and its processing method |
Non-Patent Citations (2)
| Title |
|---|
| 徐雅琴 等: "葡萄糖氧化酶法去除蛋清中葡萄糖的工艺研究", 《食品与发酵工业》 * |
| 李晶晶: "咸蛋清脱盐及制备抗氧化肽的研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874153A (en) * | 2017-10-18 | 2018-04-06 | 凤台县靳氏禽业有限公司 | A kind of method that salted duck egg white yolk is distinguished to working process |
| CN110477185A (en) * | 2019-09-03 | 2019-11-22 | 厚德食品股份有限公司 | A kind of inoxidizability egg white peptide production method and enzymatic hydrolysis foam-expelling device |
| CN111418701A (en) * | 2020-04-28 | 2020-07-17 | 江苏康德蛋业有限公司 | Protein powder production process |
| CN114009677A (en) * | 2021-11-05 | 2022-02-08 | 广西华泰药业有限公司 | High-protein meal replacement powder rich in resistant starch and preparation method thereof |
| CN115669793A (en) * | 2022-11-07 | 2023-02-03 | 安徽工程大学 | Preparation of high-gelling salted duck egg white protein powder |
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