CN108378193B - Method for improving ovalbumin emulsibility through composite modification - Google Patents
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- 108010058846 Ovalbumin Proteins 0.000 title claims abstract description 120
- 229940092253 ovalbumin Drugs 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims abstract description 39
- 230000004048 modification Effects 0.000 title claims abstract description 15
- 238000012986 modification Methods 0.000 title claims abstract description 15
- 239000002131 composite material Substances 0.000 title claims abstract description 7
- 239000002502 liposome Substances 0.000 claims abstract description 93
- 239000006185 dispersion Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 239000008055 phosphate buffer solution Substances 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 229940042880 natural phospholipid Drugs 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 28
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 229940083466 soybean lecithin Drugs 0.000 claims description 15
- 235000012000 cholesterol Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 230000000536 complexating effect Effects 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 230000001804 emulsifying effect Effects 0.000 abstract description 7
- 239000012460 protein solution Substances 0.000 abstract description 6
- 230000003993 interaction Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 239000002105 nanoparticle Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000005476 size effect Effects 0.000 description 1
Classifications
-
- 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
- A23J3/04—Animal proteins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The invention discloses a method for improving the emulsibility of ovalbumin by composite modification, which comprises the steps of dissolving the ovalbumin in a phosphate buffer solution to prepare a protein solution with the mass concentration of 0.5-2%; treating liposome dispersion liquid by using a micro-jet method, controlling the average particle size of the liposome to be less than 100nm, and mixing the components in percentage by weight: compounding the ovalbumin and the liposome according to the mass ratio of the natural phospholipid of 10: 1-10: 20 to obtain a ovalbumin and liposome compound; and further treating the ovalbumin and liposome compound by using micro-jet, and freeze-drying the sample to obtain the modified ovalbumin, wherein the protein emulsibility is obviously improved. The invention utilizes the interaction of biological macromolecules and nano particles to compound the ovalbumin and the liposome, and is assisted with the micro-jet treatment to compound and modify the ovalbumin emulsifying property, has the characteristics of simple preparation process and easy control of preparation conditions, obviously improves the emulsifying activity of the obtained protein product, and is beneficial to expanding the application of the ovalbumin in food.
Description
Technical Field
The invention belongs to the field of food processing and food ingredients, and particularly relates to a method for improving ovalbumin emulsibility through compound modification.
Background
China is one of the countries with the highest egg yield in the world, but China is very weak in the aspect of deep processing of eggs. The deep processing level of the eggs is improved, the overstocked eggs can be effectively solved, the added value of agricultural and sideline products is improved, the income of farmers can be increased, and the production enthusiasm of farmers is promoted.
Ovalbumin is an important component of egg protein, which is a typical globulin, and the primary structure of the protein consists of 385 amino acids, and free sulfydryl is buried inside a hydrophobic region. The ovalbumin has good foaming and gelling properties. Due to good foam and gel characteristics, ovalbumin becomes an important raw material for food processing, but the application of the ovalbumin in an emulsifying system is limited due to the defect of the emulsifying property.
At present, the methods for modifying proteins mainly comprise physical methods, chemical methods and enzymatic methods. Physical methods generally change the aggregation properties and higher order structures of protein molecules by means of thermal denaturation, freezing, high pressure, mechanical treatment, ultrasonic waves, pulsed electric fields, and the like. The method has the advantages of simple process, no toxic or side effect, small influence on the nutritive value of the product and the like. The chemical method mainly comprises phosphorylation, glycosylation, acylation and other methods, has the characteristics of obvious modification effect, wide application range and the like, but has the problems of complex reaction, easy toxic component residue and the like. The enzyme method modification has the advantages of strong specificity and high speed, but the proper enzyme is screened, the reaction condition is difficult to control, and the cost is high, so the application of the enzyme method modification is limited.
In general, biomacromolecules interact with each other by electrostatic, hydrogen bond, hydrophobic interaction, etc., and cause their physicochemical properties to change. Liposomes, as a promising carrier, not only carry biologically active components, but also have size and surface effects, which interact with macromolecules such as proteins by various forces and improve the physicochemical properties of proteins. As a promising new technology, the microfluid technology can perform a series of comprehensive actions such as strong shearing, high-frequency oscillation, high-speed impact, cavitation and the like on fluid mixed materials in the working process, and can effectively realize the modification of biomacromolecules. Based on the current situation, the invention combines the macromolecule interaction and the micro-jet technology to realize better modification effect.
Disclosure of Invention
In order to achieve the aim, the invention provides a method for improving the emulsifying property of ovalbumin through composite modification, which comprises the steps of mixing an ovalbumin solution with a liposome dispersion liquid to obtain an ovalbumin-liposome complex, treating the complex through a micro-jet method, and freeze-drying the complex to obtain the modified ovalbumin.
The technical scheme of the invention is as follows:
a method for improving ovalbumin emulsibility by composite modification is characterized in that ovalbumin is dissolved in phosphate buffer solution to obtain ovalbumin solution, the ovalbumin solution and liposome dispersion liquid are mixed and stirred and then are kept stand to obtain an ovalbumin and liposome compound, the ovalbumin and liposome compound is treated by a micro-jet method, and modified ovalbumin is obtained by freeze drying;
the liposome takes natural phospholipid as a preparation raw material.
The method specifically comprises the following steps:
1) preparing an ovalbumin solution: dissolving ovalbumin in a phosphate buffer solution, and fully dissolving to obtain an ovalbumin solution;
2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking natural phospholipid as a wall material and cholesterol as an auxiliary wall material;
3) controlling the particle size of the liposome: treating the preliminary liposome dispersion liquid obtained in the step 2) by adopting a micro-jet method to obtain a treated liposome dispersion liquid with the average liposome particle size of less than 100 nm;
4) complexing ovalbumin with liposome: mixing the ovalbumin solution obtained in the step 1) and the treated liposome dispersion liquid obtained in the step 3), fully stirring the mixture to be uniform, and standing the mixture for 20 to 28 hours at the temperature of between 2 and 6 ℃ to obtain an ovalbumin and liposome compound;
5) carrying out micro-jet treatment: and (3) treating the ovalbumin and liposome compound obtained in the step 4) by adopting a micro-jet method, and freeze-drying to obtain the modified ovalbumin.
The mass concentration of the ovalbumin in the ovalbumin solution in the step 1) is 0.5-2%.
The concentration of the phosphate buffer solution in the step 1) is 0.01mol/L, and the pH value is 7.0.
In the step 2) of preparing the liposome, the mass ratio of the natural phospholipid to the cholesterol is 20: 1-7: 1.
In the step 3), the microjet pressure is 100-150 MPa, and the cycle times are 2-8.
The mass ratio of the egg albumin dosage in the step 1) to the natural phospholipid dosage in the step 2) is 10: 1-10: 20.
In the step 5), the microjet pressure is 100-150 MPa, and the cycle time is 1-6 times.
The natural phospholipid is soybean lecithin or egg yolk lecithin.
The invention has the technical effects that:
1. the liposome and the ovalbumin interact by virtue of electrostatic force and hydrogen bond between phosphate groups on the outer side of the liposome and sulfydryl, amino and the like in the protein, and partial secondary structure of the ovalbumin is caused to be converted from alpha-helix to beta-sheet.
2. The average particle diameter of the liposome in the liposome dispersion liquid obtained by the treatment of the microfluidization method is less than 100nm, namely, the liposome is nano-scale, and the liposome has the characteristics of nano-particles, and the size effect and the surface effect of the nano-particles can strengthen the interaction between the liposome and ovalbumin.
3. The micro-jet treatment conditions are easy to control, the influence on the nutritive value of the product is small, and the method has the advantages of safety, reliability, no toxic or side effect and the like.
The invention adopts the micro-jet-liposome-ovalbumin interaction composite modification technology, and obviously improves the emulsifying capacity and the emulsifying stability of the ovalbumin.
Detailed Description
The application of the present invention in sewage treatment and its effects are further illustrated by the following specific examples.
Example 1
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 0.5%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 20: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under the treatment condition of 100MPa, and circulating for 8 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:1, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under the treatment condition of 100Mpa for 6 times of circulation, and freeze-drying to obtain the modified ovalbumin.
Example 2
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.0%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 15: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under the treatment condition of 110MPa, and circulating for 6 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:5, fully stirring the mixture to be uniform, and standing the mixture at the temperature of 2 ℃ for 28 hours to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 110Mpa for 5 times, and freeze-drying to obtain the modified ovalbumin.
Example 3
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.5%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking soybean lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 10: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 125MPa for 5 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:10, fully stirring the mixture to be uniform, and standing the mixture for 20 hours at 6 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 125Mpa for 3 times, and freeze-drying to obtain the modified ovalbumin.
Example 4
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 2.0%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking egg yolk lecithin as a wall material and cholesterol as an auxiliary wall material, wherein the mass ratio of the soybean lecithin to the cholesterol is 7: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 140MPa for 2 times in a circulating manner to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:15, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 140Mpa for 2 times of circulation, and freeze-drying to obtain the modified ovalbumin.
Example 5
(1) Preparing an ovalbumin solution: dissolving ovalbumin in 0.01mol/L phosphate buffer solution with pH of 7.0 to prepare a protein solution with mass concentration of 1.2%, and fully dissolving to obtain an ovalbumin solution;
(2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking egg yolk lecithin as a wall material and cholesterol as an auxiliary wall material according to the mass ratio of the soybean lecithin to the cholesterol of 12: 1;
(3) controlling the particle size of the liposome: treating the primary liposome dispersion liquid by a micro-jet method under 150MPa for 2 times to obtain a treated liposome dispersion liquid;
(4) complexing ovalbumin with liposome: mixing the egg albumin solution and the treated liposome dispersion liquid according to the mass ratio of the egg albumin to the soybean lecithin of 10:20, fully stirring the mixture to be uniform, and standing the mixture for 24 hours at 4 ℃ to obtain a complex of the egg albumin and the liposome;
(5) carrying out micro-jet treatment: treating the obtained ovalbumin and liposome compound by a micro-jet method under 150Mpa for 1 circulation, and freeze-drying to obtain the modified ovalbumin.
The modified ovalbumin obtained in examples 1 to 5 was examined, and the results are shown in Table 1:
table 1 example emulsifier performance test results
As shown in table 1, under the same other emulsification conditions, the ovalbumin modified by the modification method of the present invention and the ovalbumin which is not treated by high pressure micro jet and does not interact with liposome:
the results of measuring the emulsifiability of the ovalbumin product obtained in example 1 are: the emulsibility of the compound modified ovalbumin is 12.7m from the original ovalbumin (i.e. the ovalbumin which does not interact with the liposome without high-pressure micro-jet treatment, the same below)2The/g rises to 26.3m2The emulsion stability is increased from 11.3min to 28.4 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 2 are as follows: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 31.4m2The emulsion stability is increased from 11.3min to 35.2 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 3 are: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 37.8m2The emulsion stability is increased from 11.3min to 29.3 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 4 are: the emulsibility of the compound modified ovalbumin is 12.7m2The g rises to 35.1m2The emulsion stability is over 11.3minRise to 33.7 min.
The results of measuring the emulsifiability of the ovalbumin product obtained in example 5 are: the emulsibility of the compound modified ovalbumin is 12.7m2The/g rises to 42.2m2The emulsion stability is increased from 11.3min to 32.9 min.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (2)
1. A method for improving ovalbumin emulsibility by composite modification is characterized in that ovalbumin is dissolved in phosphate buffer solution to obtain ovalbumin solution, the ovalbumin solution and liposome dispersion liquid are mixed and stirred and then are kept stand to obtain an ovalbumin and liposome compound, the ovalbumin and liposome compound is treated by a micro-jet method, and modified ovalbumin is obtained by freeze drying;
the liposome takes natural phospholipid as a preparation raw material;
the method specifically comprises the following steps:
1) preparing an ovalbumin solution: dissolving ovalbumin in a phosphate buffer solution, and fully dissolving to obtain an ovalbumin solution;
2) preparing liposome: preparing a primary liposome dispersion liquid by adopting a reverse evaporation method and taking natural phospholipid as a wall material and cholesterol as an auxiliary wall material;
3) controlling the particle size of the liposome: treating the preliminary liposome dispersion liquid obtained in the step 2) by adopting a micro-jet method to obtain a treated liposome dispersion liquid with the average liposome particle size of less than 100 nm;
4) complexing ovalbumin with liposome: mixing the ovalbumin solution obtained in the step 1) and the treated liposome dispersion liquid obtained in the step 3), fully stirring the mixture to be uniform, and standing the mixture for 20 to 28 hours at the temperature of between 2 and 6 ℃ to obtain an ovalbumin and liposome compound;
5) carrying out micro-jet treatment: treating the ovalbumin and liposome compound obtained in the step 4) by adopting a micro-jet method, and freeze-drying to obtain modified ovalbumin;
the mass concentration of the ovalbumin in the ovalbumin solution in the step 1) is 0.5 to 2 percent;
the concentration of the phosphate buffer solution in the step 1) is 0.01mol/L, and the pH value is 7.0;
in the step 2), in the preparation of the liposome, the mass ratio of the natural phospholipid to the cholesterol is 20: 1-7: 1;
the microjet pressure in the step 3) is 100-150 MPa, and the cycle times are 2-8;
the mass ratio of the egg albumin dosage in the step 1) to the natural phospholipid dosage in the step 2) is 10: 1-10: 20; in the step 5), the microjet pressure is 100-150 MPa, and the cycle time is 1-6 times.
2. The method for improving ovalbumin emulsibility by compound modification according to claim 1, which is characterized in that: the natural phospholipid is soybean lecithin or egg yolk lecithin.
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| CN111449055B (en) * | 2020-05-23 | 2021-07-23 | 河北康腾生物科技有限公司 | Adipose tissue cryopreservation liquid, preparation method and adipose tissue storage method |
| CN111758831A (en) * | 2020-07-10 | 2020-10-13 | 宜春学院 | Preparation method of high-emulsibility and low-sensitization egg white powder |
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