CN107772313A - A kind of preparation method that egg white powder is made up of dipeptides~pentapeptide - Google Patents
A kind of preparation method that egg white powder is made up of dipeptides~pentapeptide Download PDFInfo
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- CN107772313A CN107772313A CN201711145648.8A CN201711145648A CN107772313A CN 107772313 A CN107772313 A CN 107772313A CN 201711145648 A CN201711145648 A CN 201711145648A CN 107772313 A CN107772313 A CN 107772313A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
The present invention relates to technical field of food biotechnology, and in particular to a kind of preparation method that egg white powder is made up of dipeptides~pentapeptide.Fresh albumen is handled through thermal denaturation, continuous process hydrolysis obtains the egg white oligopeptide solution being made up of dipeptides~pentapeptide, a wherein one-step hydrolysis process uses optimal pH to be completed for the protease hydrolytic of alkaline range, and two one-step hydrolysis use optimal pH to be completed for the protease hydrolytic of neutral range；Egg white oligopeptide solution takes off the bitter and two one-step refining deodorants that are concentrated under reduced pressure through the one-step refining of beta cyclodextrin one, is dried to obtain egg-white powder product.Method disclosed by the invention has the advantages that equipment investment is few, product yield is high；The total protein content of egg-white powder product is higher than 90%, the wherein content of dipeptides~pentapeptide proportion in total protein is higher than 80%, content of ashes is less than 6.5%, mean molecule quantity is less than 1000Da, and intestinal absorption utilization rate is high, and sensitization is low, instant capacity is good, color and luster flavor is good, is especially suitable for infant, after being ill the elderly, convalescence and gastrointestinal dysfunction edible for patients, can be widely applied to the fields such as functional food, nutraceutical and infant food.
Description
Technical field
The invention belongs to technical field of food biotechnology, and in particular to a kind of system that egg white powder is made up of dipeptides~pentapeptide
Preparation Method.
Background technology
China's egg yield occupies the first in the world, and egg is considered as nutrition balance highest, amino acid food the most balanced
Endogenous binding protein matter source.However, showing according to epidemiology survey, egg allergy accounts for the 35% of infant and children's food hypersenstivity,
The 12% of adult's food hypersenstivity is accounted for, occupies food hypersenstivity ranking list second.Generally acknowledged egg allergen mainly has 6 at present
Kind, wherein, lysozyme (Gald4), ovomucoid (Gald1), ovotransferrins (Gald3) and ovalbumin (Gald2) are equal
Belong to albumen.Research shows that the molecular weight for making protein by protease hydrolytic albumen is reduced to below 2000Da,
The sensitization of albumen can be effectively reduced, egg is obtained the application of more wide spectrum.
Modern nutriology research finds that the mankind ingest after protein, and protein passes through gastral albumen enzyme effect, finally
Absorbed mostly in the form of oligopeptides (dipeptides~pentapeptide), oligopeptides can completely enter intestinal mucosa cells by intestinal absorption, with free
The absorbed ratio of amino acid form is smaller.The absorption of free amino acid depends on Sodium ransport system, consumed energy
More, carrier is easily saturated, and is absorbed slow.The absorption of oligopeptides (dipeptides~pentapeptide) depends on hydrogen ion or calcium ion transport body
System, consumed energy is low, and transport speed is fast, and carrier is not easy saturation, and absorption rate is higher than the free amino acid of equivalent.Therefore, egg white
Oligopeptides (dipeptides~pentapeptide) has more notable for infant, after being ill the elderly, convalescence and gastrointestinal dysfunction patient
Protein fortification function, can apply in more wide spectrumization and the formula food becomed privileged.
The content of the invention
It is an object of the invention to provide a kind of preparation method that egg white powder is made up of dipeptides~pentapeptide.
To achieve these goals, the technical solution adopted by the present invention is：
A kind of preparation method that egg white powder is made up of dipeptides~pentapeptide, egg white solution continuous process is hydrolyzed, then
The egg white powder being made up of dipeptides~pentapeptide is produced through substep refinement treatment again, wherein the content of dipeptides~pentapeptide is in total protein
Middle proportion is higher than 80%.
Particularly：
1) hydrolase will be added in egg white solution, after a step and the reaction of two step continuous hydrolysis, separates and collects supernatant；
2) food-grade beta-schardinger dextrin is added in the supernatant for collecting above-mentioned steps, the de- hardship of an one-step refining is realized, after refining
Collect supernatant；
3) supernatant that above-mentioned steps are collected is realized into two one-step refining deodorants through being concentrated under reduced pressure, then separates and collects supernatant
Liquid, supernatant is through being drying to obtain the egg white powder being made up of dipeptides~pentapeptide.
The step 1) cleans Fresh Egg, separation egg white, and egg white produces thermal denaturation after high temperature and homogeneous pretreatment
Egg white solution, it is stand-by.
The egg white solution is that will to separate the fresh albumen and the deionized water that obtain by feed liquid mass ratio be 1:0.5~1:2
Mixing, is incubated 0.5~2.0h by mixed liquor under the conditions of 70~90 DEG C, is cooled to room temperature, by mixed liquor through homogenization, obtain hot
It is denatured egg white solution, as mixed liquor A.
The step 1) sequentially adds hydrolase A and hydrolase B into the mixed liquor A of above-mentioned acquisition, enters under constant temperature stirring
Row enzyme digestion reaction, heating termination enzyme digestion reaction, separates and collects supernatant A；The mass ratio of the hydrolase A and fresh albumen is
0.1~0.4%, hydrolase A is 0.5~0.8% with hydrolase B total amount and the mass ratio of fresh albumen.
Hydrolase A is added in the mixed liquor A, 6~12h of stirring reaction under the conditions of 50~60 DEG C, then adds hydrolysis
Enzyme B, 6~12h of stirring reaction under the conditions of 40~50 DEG C, supernatant A is separated and collected after reaction, it is stand-by；The hydrolase A is pancreas
Protease and/or alkali protease；Hydrolase B be papain, neutral proteinase, compound protease, bromelain or
One or more in flavor protease.
Step 2) the supernatant A, at 55~65 DEG C, 0.5~1.0h of stirring reaction, produces supernatant B with cyclodextrin, its
In, the mass ratio of cyclodextrin and supernatant A is 0.1~0.5%.
Step 3) the supernatant B is 0.04~0.08MPa in vacuum, and temperature is concentrated under conditions of being 50~80 DEG C
Solid content is 20~40%, produces supernatant C.
Described separate mode is the one or more in plate-frame filtering, centrifugal filtration or vacuum drum filtering；Described
Drying mode is constant pressure and dry or one kind in being dried under reduced pressure.
A kind of egg white powder being made up of dipeptides~pentapeptide, egg white powder are made up of dipeptides~pentapeptide, wherein dipeptides
The content of~pentapeptide proportion in total protein is higher than 80%.
The described egg white powder being made up of dipeptides~pentapeptide prepares gained by the above method.
A kind of application of the described egg white powder being made up of dipeptides~pentapeptide, the egg white powder are adapted in preparation
Application in the health food that infant, after being ill the elderly, convalescence and gastrointestinal dysfunction patient eat；Wherein, it is described
Health products can prepare the health products of different dosage forms.
The invention has the advantages that：
The egg white powder that the present invention is made up of dipeptides~pentapeptide, solves the molecular weight of albumen of current egg white powder
Greatly, sensitization is high and the problem of bitter off-flavors, there is provided a kind of low irritability, the high-quality egg-white powder of high digestibility, realizes
The more application of wide spectrum in formula food of egg white powder, it is specially：
1) present invention reduces the molecular weight of albumen by way of continuous process hydrolysis.The initial pH value of fresh albumen
For 9.0~9.5, using suitable protease hydrolytic, with the release of amino in hydrolytic process, the pH of substrate egg white water solution by
Gradually decline, after an one-step hydrolysis, the pH of substrate egg white water solution can be reduced to 7.0~7.5.Now, the molecule of albumen
Amount is still mainly distributed on more than 1000Da, needs, by further handling, in the case where not introducing inorganic salts to reach for this
The purpose of albumen molecular weight is reduced, while the release of free amino acid should be avoided as far as possible.The present invention is by reasonably selecting
Select protease and carry out the second one-step hydrolysis, realize the reduction of albumen molecular weight, while effectively prevent free amino acid
Discharge, the content of dipeptides~pentapeptide proportion in total protein is higher than 80% in acquisition product.Due to the reasonable choosing of protease
The introducing that effectively prevent inorganic salts in course of reaction is selected, so as to avoid later stage cumbersome desalination processes, saves production cost,
Shorten the production time, improve production efficiency and product quality.
2) present invention is refined on the basis of the de- hardship of beta-schardinger dextrin, passes through the fishy smell thing being concentrated under reduced pressure in removing egg-white powder
Matter, while egg-white powder nutritive value is not damaged, make egg-white powder that there is more preferable flavor and palatability, improve the product of egg-white powder
Matter, and then egg-white powder is can be widely applied to the fields such as functional food, nutraceutical and infant food.
3) protein content (butt) is higher than 90% in egg white powder of the present invention, and content of ashes (butt) is less than 6.5%,
Product purity is high；Mean molecule quantity is less than 1000Da, and proportion is higher than 80% in total protein for the content of dipeptides~pentapeptide, intestines
Road absorption rate is high, and sensitization is low, and good water solubility, instant capacity is good, be especially suitable for infant, the elderly, after being ill convalescence with
And gastrointestinal dysfunction edible for patients, solve application limitation of the current egg-white powder in this kind of formula food.
4) preparation method of the invention has that technique is simple, equipment investment is few, non-environmental-pollution, product yield height etc. are excellent
Point, suitable for industrialized production.
Brief description of the drawings
Fig. 1 is to be provided in an embodiment of the present invention using different peptide chain length oligopeptides in egg white powder obtained by the inventive method
Content distribution figure：Wherein, egg-white powder 1, egg-white powder 2 and egg-white powder 3 are respectively embodiment 1, embodiment 2 and the gained of embodiment 3
Egg white powder product.
Embodiment
Explanation that the present invention will be further explained with reference to the accompanying drawings and examples.
Embodiment 1
1) Fresh Egg 10kg is taken, is cleaned, egg white and yolk is separated, obtains egg white 6kg, deionization is added into fresh albumen
Water 6L, mixed liquor is incubated 0.5h under the conditions of 90 DEG C, is cooled to room temperature, mixed liquor is placed in colloidal mill and carried out at homogeneous
Reason, produces mixed liquor A；
2) alkali protease 6g and trypsase 6g is added into mixed liquor A, constant temperature stirs under the conditions of 50 DEG C by mixed liquor A
6h is mixed, after reaction terminates, mixed liquor A is heated into 20min under the conditions of 90 DEG C, enzymolysis reaction, produces mixed liquid B；
3) neutral proteinase 12g and papain 6g is added into mixed liquid B, by mixed liquid B under the conditions of 40 DEG C it is permanent
Temperature stirring 12h, after reaction terminates, mixed liquid B is heated into 20min, enzymolysis reaction, plate-frame filtering separation under the conditions of 90 DEG C
Supernatant precipitates, and collects supernatant A；
4) food-grade beta-schardinger dextrin 12g is added into supernatant A, by supernatant, constant temperature stirs 0.5h under the conditions of 55 DEG C,
Produce supernatant B；
5) it is 0.06MPa in vacuum by supernatant B, temperature concentrates under conditions of being 65 DEG C, is concentrated into consolidating for supernatant
Shape thing content is 20%, produces supernatant C；
6) supernatant C is spray-dried (EAT is 190 DEG C, and leaving air temp is 95 DEG C), produces egg-white powder product.
The detection of protein content refers to national standard GB 5009.5-2016 in above-mentioned acquisition egg white powder.
The detection of content of ashes refers to national standard GB 5009.4-2016 in above-mentioned acquisition egg white powder.
The detection of above-mentioned acquisition egg white powder peptide link component uses high performance liquid chromatography-tandem mass method, specifically such as
It is lower described：
1) chromatographic condition
Chromatographic column is Waters Symmetry C18 (150mm × 2.1mm, 5 μm), and mobile phase A is that 0.1% formic acid is water-soluble
Liquid, Mobile phase B are 0.1% formic acid acetonitrile solution, and elution requirement is 0~40%B gradient elutions, elution time 30min, flow velocity
For 250 μ L/min, sample size is 5 μ L, and column temperature is 30 DEG C.
2) Mass Spectrometry Conditions
Ionization mode is electron spray, and spray voltage 4.5kV, capillary temperature is 350 DEG C, scanning of the mass spectrum scope (m/z)
For 50~1500, positive ion mode.
3) result calculates
Using the peptide sequence of each component in Mascot software analysis egg white powder.
The instant capacity of the egg white powder is evaluated by nitrogen soluble index, wetting sinking and dispersiveness, specifically such as
It is lower described：
1) egg white powder nitrogen soluble index be determined as follows it is described：
The accurate egg white powder for weighing 1g or so, adds 20mL deionized waters, is sufficiently stirred 0.5h, centrifuge (5000g,
Supernatant and precipitation are taken after 10min) respectively, 10mL deionized waters are added into precipitation, stirs 0.5h, centrifuge (5000g,
Supernatant is taken after 10min) respectively, merges supernatant twice, the thick egg in supernatant is determined with reference to national standard GB 5009.5-2016
Bai Hanliang.
The nitrogen of egg white powder is represented with the ratio of crude protein content in crude protein content in supernatant and egg white powder
Dissolution index.
2) it is described to soak being determined as follows for sinking for egg white powder：
1g or so egg white powder accurately is weighed, is dispersed on the 100mL deionization waters surface, under standing and stirring condition,
The egg-white powder time that all wetting is sunk is determined, is repeated three times, average value is calculated, as soaks sinking time.
3) what egg white powder was dispersed is determined as follows described：
1g or so egg white powder accurately is weighed, is dissolved in 100mL deionized waters, constant rotational speed stirring, is recorded from stirring
The time required to starting to egg-white powder caking all to disperse, it is repeated three times, calculates average value, as jitter time.
Above-mentioned acquisition egg white powder reconstitutes taste using naked eyes evaluation to evaluate, described in detail below：
It is accurate to weigh 10g or so egg white powder, add 40 DEG C of 100mL warm water, stirring, with structural state, flavour,
Agglomerate is whether there is in smell, cup and bottom of a cup whether there is the resolvent quality for being precipitated as metrics evaluation egg white powder.
After testing, the yield of egg-white powder is 84.70% in the present embodiment, and protein content (butt) is 90.38%, and ash content contains
It is 6.3% to measure (butt)；Through above-mentioned high performance liquid chromatography-tandem mass method detect the mean molecule quantity of egg-white powder is less than
1000Da, the content of dipeptides~pentapeptide is 80.29% (referring to Fig. 1) in total protein；The nitrogen soluble index of egg white powder is
96%, wetting sinking time is 200s, jitter time 48s, and instant capacity is good；It is white to faint yellow that egg white powder is apparent,
In powdered, free from extraneous odour, free from admixture, dissolving is sunk soon, no caking, uniform and smooth, modest viscosity.
Embodiment 2
1) Fresh Egg 10kg is taken, is cleaned, egg white and yolk is separated, obtains egg white 6kg, deionization is added into fresh albumen
Water 3L, mixed liquor is incubated 2h under the conditions of 70 DEG C, is cooled to room temperature, mixed liquor is placed in colloidal mill and carried out at homogeneous
Reason, produces mixed liquor A；
2) alkali protease 24g is added into mixed liquor A, constant temperature stirs 12h, reaction under the conditions of 60 DEG C by mixed liquor A
After end, mixed liquor A is heated into 20min under the conditions of 90 DEG C, enzymolysis reaction, produces mixed liquid B；
3) into mixed liquid B add compound protease 6g and flavor protease 6g, by mixed liquid B under the conditions of 50 DEG C constant temperature
6h is stirred, after reaction terminates, mixed liquid B is heated into 20min under the conditions of 90 DEG C, enzymolysis reaction, in centrifugal filtration separation
Cleer and peaceful precipitation, collect supernatant A；
4) the food-grade beta-schardinger dextrin 45g into supernatant A, by supernatant, constant temperature stirs 1.0h under the conditions of 65 DEG C, produces
Supernatant B；
5) it is 0.08MPa in vacuum by supernatant B, temperature concentrates under conditions of being 50 DEG C, is concentrated into consolidating for supernatant
Shape thing content is 40%, produces supernatant C；
6) supernatant C produces egg-white powder product after being dried under reduced pressure.
After testing, the yield of egg-white powder is 85.06% in the present embodiment, and protein content (butt) is 90.12%, and ash content contains
It is 6.5% to measure (butt), through above-mentioned high performance liquid chromatography-tandem mass method detect the mean molecule quantity of egg-white powder is less than
1000Da, the content of dipeptides~pentapeptide is 80.96% (referring to Fig. 1) in total protein；The nitrogen soluble index of egg white powder is
96%, wetting sinking time is 180s, jitter time 52s, and instant capacity is good；It is white to faint yellow that egg white powder is apparent,
In powdered, free from extraneous odour, free from admixture, dissolving is sunk soon, no caking, uniform and smooth, modest viscosity.
Embodiment 3
1) Fresh Egg 10kg is taken, is cleaned, egg white and yolk is separated, obtains egg white 6kg, deionization is added into fresh albumen
Water 12L, mixed liquor is incubated 1h under the conditions of 80 DEG C, is cooled to room temperature, mixed liquor is placed in colloidal mill and carried out at homogeneous
Reason, produces mixed liquor A；
2) trypsase 24g is added into mixed liquor A, constant temperature stirs 10h, reaction knot under the conditions of 55 DEG C by mixed liquor A
Shu Hou, mixed liquor A is heated into 20min under the conditions of 90 DEG C, enzymolysis reaction, produces mixed liquid B；
3) bromelain 12g and flavor protease 12g is added into mixed liquid B, by mixed liquid B under the conditions of 45 DEG C it is permanent
Temperature stirring 12h, after reaction terminates, mixed liquid B is heated into 20min, enzymolysis reaction, vacuum drum filtering under the conditions of 90 DEG C
Supernatant precipitation is separated, collects supernatant A；
4) food-grade beta-schardinger dextrin 36g is added into supernatant A, by supernatant, constant temperature stirs 0.5h under the conditions of 60 DEG C,
Produce supernatant B；
5) it is 0.04MPa in vacuum by supernatant B, temperature concentrates under conditions of being 65 DEG C, is concentrated into consolidating for supernatant
Shape thing content is 30%, produces supernatant C；
6) supernatant C is spray-dried (EAT is 180 DEG C, and leaving air temp is 80 DEG C), produces egg-white powder product.
After testing, the yield of egg-white powder is 84.76% in the present embodiment, and protein content (butt) is 91.05%, and ash content contains
It is 6.3% to measure (butt), through above-mentioned high performance liquid chromatography-tandem mass method detect the mean molecule quantity of egg-white powder is less than
1000Da, the content of dipeptides~pentapeptide is 80.99% (referring to Fig. 1) in total protein；The nitrogen soluble index of egg white powder is
95%, wetting sinking time is 220s, jitter time 55s, and instant capacity is good；It is white to faint yellow that egg white powder is apparent,
In powdered, free from extraneous odour, free from admixture, dissolving is sunk soon, no caking, uniform and smooth, modest viscosity.
Embodiment 4
The present embodiment illustrates that egg-white powder is led in nutraceutical and health food etc. in the present invention by taking egg-white powder effervescent tablet as an example
The extensive use in domain.
Take egg-white powder 51g, vitamin C 1g, citric acid 10g, tartaric acid 10g, sodium acid carbonate 10g, the crystallite in the present invention
Cellulose 5g, magnesium stearate 2g, xylitol 10g, sucrose fatty ester 0.5g, polyglyceryl fatty acid ester 0.5g, crush respectively, mistake
Sieve, mix, be granulated, tabletting, obtain egg-white powder vitamin C effervescent tablet.
In the present embodiment, the about 4g of egg-white powder vitamin C effervescent tablet every.
Embodiment 5
The present embodiment illustrates that egg-white powder is eaten in nutraceutical and health care in the present invention by taking instant egg-white powder meal replacing food as an example
The extensive use in the fields such as product.
Take egg-white powder 35g in the present invention, instant bean 25g, dietary cellulosic 18g, powdered oil 11g, oligomeric different wheat
Bud sugar 5g, antierythrite 5g, B B-complex 0.2g, the savory smart 0.8g of orange, crush, sieving, mix, and obtain instant egg-white powder generation meal
Food.
In the present embodiment, instant every part of egg-white powder meal replacing food about 30g.
It is above-mentioned that corresponding preparations are prepared using egg white powder of the present invention, because protein content (butt) is higher than in product
90%, content of ashes (butt) is less than 6.5%, and product purity is high；Mean molecule quantity is less than 1000Da, and dipeptides~pentapeptide is in total egg
Proportion is higher than 80% in white, and intestinal absorption utilization rate is high, and sensitization is low, good water solubility, is especially suitable for infant, old age
People, after being ill convalescence and gastrointestinal dysfunction edible for patients, solve current egg-white powder answering in this kind of formula food
With limitation.
Claims (10)
- A kind of 1. preparation method that egg white powder is made up of dipeptides~pentapeptide, it is characterised in that：By egg white solution continuous process Hydrolysis, then produce the egg white powder being made up of dipeptides~pentapeptide through substep refinement treatment again, wherein dipeptides~pentapeptide contains Amount proportion in total protein is higher than 80%.
- 2. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 1, it is characterised in that：1) hydrolase will be added in egg white solution, after a step and the reaction of two step continuous hydrolysis, separates and collects supernatant；2) food-grade beta-schardinger dextrin is added in the supernatant for collecting above-mentioned steps, realizes the de- hardship of an one-step refining, collected after refined Supernatant；3) supernatant that above-mentioned steps are collected is realized into two one-step refining deodorants through being concentrated under reduced pressure, then separates and collects supernatant, on Clear liquid is through being drying to obtain the egg white powder being made up of dipeptides~pentapeptide.
- 3. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 2, it is characterised in that：The step It is rapid 1) to clean Fresh Egg, egg white is separated, egg white produces thermal denaturation egg white solution after high temperature and homogeneous pretreatment, stand-by.
- 4. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 3, it is characterised in that：The egg Clear solution is that will to separate the fresh albumen and the deionized water that obtain by feed liquid mass ratio be 1:0.5~1:2 mixing, mixed liquor is existed 0.5~2.0h is incubated under the conditions of 70~90 DEG C, room temperature is cooled to, by mixed liquor through homogenization, obtains thermal denaturation egg white solution, i.e., For mixed liquor A.
- 5. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 2, it is characterised in that：The step Rapid that hydrolase A and hydrolase B 1) are sequentially added into the mixed liquor A of above-mentioned acquisition, constant temperature stirring is lower to carry out enzyme digestion reaction, heating Enzymolysis reaction, separate and collect supernatant A；The mass ratio of the hydrolase A and fresh albumen is 0.1~0.4%, hydrolase A and hydrolase B total amount and the mass ratio of fresh albumen are 0.5~0.8%.
- 6. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 2, it is characterised in that：The step Rapid 2) supernatant A and cyclodextrin produce de- bitter supernatant B at 55~65 DEG C, 0.5~1.0h of stirring reaction, wherein, cyclodextrin with The mass ratio of supernatant A is 0.1~0.5%.
- 7. the preparation method that egg white powder is made up of dipeptides~pentapeptide as described in claim 2, it is characterised in that：The step Rapid 3) supernatant B is 0.04~0.08MPa in vacuum, and it is 20 that temperature is concentrated into solid content under conditions of being 50~80 DEG C ~40%, produce deodorant supernatant C.
- 8. egg white powder and preparation method thereof is formed by dipeptides~pentapeptide as described in claim 2, it is characterised in that：It is described Separate mode for plate-frame filtering, centrifugal filtration or vacuum drum filtering in one or more；Described drying mode is normal Press dry one kind dry or in being dried under reduced pressure.
- A kind of 9. egg white powder being made up of dipeptides~pentapeptide, it is characterised in that：Egg white powder is mainly by dipeptides~pentapeptide Composition, the wherein content of dipeptides~pentapeptide proportion in total protein are higher than 80%.
- A kind of 10. application of the egg white powder being made up of dipeptides~pentapeptide described in claim 1, it is characterised in that：It is described Egg white powder is in the health care food for preparing suitable infant, the elderly, after being ill convalescence and gastrointestinal dysfunction patient eat Application in product.
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| CN109601695A (en) * | 2018-12-18 | 2019-04-12 | 长春大学 | A kind of method that activated protein exempts from digesting protein with soybean protein for raw material preparation |
| CN111631337A (en) * | 2020-05-30 | 2020-09-08 | 泉州玺阅日化有限公司 | Health effervescent tablet containing animal albumin and preparation method thereof |
| EP4115745A1 (en) * | 2021-07-07 | 2023-01-11 | Nabati Foods Inc. | Egg substitute and method of manufacture |
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