CN111713650A - 一种低致敏性蛋清粉的制备方法 - Google Patents
一种低致敏性蛋清粉的制备方法 Download PDFInfo
- Publication number
- CN111713650A CN111713650A CN202010607077.0A CN202010607077A CN111713650A CN 111713650 A CN111713650 A CN 111713650A CN 202010607077 A CN202010607077 A CN 202010607077A CN 111713650 A CN111713650 A CN 111713650A
- Authority
- CN
- China
- Prior art keywords
- egg white
- enzymolysis
- fermentation
- egg
- protease
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 121
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 121
- 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 title claims abstract description 119
- 235000014103 egg white Nutrition 0.000 title claims abstract description 119
- 210000000969 egg white Anatomy 0.000 title claims abstract description 119
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 230000000774 hypoallergenic effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 239000011347 resin Substances 0.000 claims abstract description 15
- 229920005989 resin Polymers 0.000 claims abstract description 15
- 238000001179 sorption measurement Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000013376 functional food Nutrition 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 108010026206 Conalbumin Proteins 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 20
- 239000004367 Lipase Substances 0.000 claims description 18
- 102000004882 Lipase Human genes 0.000 claims description 18
- 108090001060 Lipase Proteins 0.000 claims description 18
- 235000019421 lipase Nutrition 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 15
- 235000019419 proteases Nutrition 0.000 claims description 15
- 102000016943 Muramidase Human genes 0.000 claims description 13
- 108010014251 Muramidase Proteins 0.000 claims description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 13
- 229960000274 lysozyme Drugs 0.000 claims description 13
- 239000004325 lysozyme Substances 0.000 claims description 13
- 235000010335 lysozyme Nutrition 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 8
- 108010058846 Ovalbumin Proteins 0.000 claims description 8
- 108010064983 Ovomucin Proteins 0.000 claims description 8
- 229940092253 ovalbumin Drugs 0.000 claims description 7
- 239000003456 ion exchange resin Substances 0.000 claims description 6
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 102000004142 Trypsin Human genes 0.000 claims description 3
- 108090000631 Trypsin Proteins 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000002152 food acidity regulator Nutrition 0.000 claims description 3
- 239000012588 trypsin Substances 0.000 claims description 3
- 102000005158 Subtilisins Human genes 0.000 claims description 2
- 108010056079 Subtilisins Proteins 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 239000003729 cation exchange resin Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000013402 health food Nutrition 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 4
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000413 hydrolysate Substances 0.000 claims 1
- 239000013566 allergen Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000001694 spray drying Methods 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 102000035195 Peptidases Human genes 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 238000010828 elution Methods 0.000 description 8
- 230000002829 reductive effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 206010070834 Sensitisation Diseases 0.000 description 5
- 230000008313 sensitization Effects 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 239000003480 eluent Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108091005658 Basic proteases Proteins 0.000 description 3
- 208000004739 Egg Hypersensitivity Diseases 0.000 description 3
- 206010016946 Food allergy Diseases 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 201000010860 egg allergy Diseases 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010170 biological method Methods 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000002860 competitive effect Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- UQLDLKMNUJERMK-UHFFFAOYSA-L di(octadecanoyloxy)lead Chemical compound [Pb+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O UQLDLKMNUJERMK-UHFFFAOYSA-L 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000021321 essential mineral Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000013568 food allergen Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000001502 gel electrophoresis Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036963 noncompetitive effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000011277 treatment modality Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/43—Enzymes; Proenzymes; Derivatives thereof
- A61K38/46—Hydrolases (3)
- A61K38/47—Hydrolases (3) acting on glycosyl compounds (3.2), e.g. cellulases, lactases
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01017—Lysozyme (3.2.1.17)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Biochemistry (AREA)
- Immunology (AREA)
- Communicable Diseases (AREA)
- Oncology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Epidemiology (AREA)
- Gastroenterology & Hepatology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种低致敏性蛋清粉的制备方法,包括以下步骤:(1)分离蛋清;(2)蛋清预处理;(3)树脂吸附;(4)酶解;(5)浓缩;(6)发酵;(7)灭菌、干燥。本发明采用等电点沉淀、树脂吸附、定向酶解等技术有针对性地去除蛋清中的主要过敏原,进一步采取发酵、浓缩工艺,最后采用低温喷雾干燥或电离喷雾干燥等手段制备低致敏性蛋清粉。相对于现有技术,本发明技术针对性去除蛋清中过敏原,致敏性降低至5%,并使得卵白蛋白发生适度水解,基本保留了蛋清原有的功能特性,同时去除了蛋腥味,可作为食品原料或者配料应用到固体饮料、保健食品、功能食品等产品的开发,具有广阔的市场应用前景。
Description
技术领域
本发明涉及一种低致敏性蛋清粉的制备方法,属于食品加工技术领域。
背景技术
鸡蛋营养价值丰富,其中富含多种人体必需氨基酸与矿物质,人体对鸡蛋蛋白质的吸收率可高达98%。此外,鸡蛋不仅物美价廉,成为日常生活中重要食物,还常作为一种食品配料添加于各类食品中,如烘焙产品、肉制品、豆制品等。尽管鸡蛋营养价值丰富,且具有优异的功能特性,如溶解性、乳化性、凝胶性等,但鸡蛋是世界公认的八大食物过敏原之一,过敏原主要存在于蛋清中,目前发现蛋清中过敏原主要是卵类黏蛋白(11%,Mw:28kDa)、卵白蛋白(54%,Mw:45kDa)、卵转铁蛋白(12%~13%,Mw:77.7kDa)和溶菌酶(3.4%~3.5%,Mw:14.3~14.6kDa)。据研究报道,以体外IgG结合能力为指标,这4种过敏原的致敏性由高到低依次为:溶菌酶>卵转铁蛋白>卵白蛋白>卵类黏蛋白,可以看出,溶菌酶和卵转铁蛋白致敏性较高。目前,鸡蛋过敏尚无特效疗法,鸡蛋过敏患者唯有严格避免进食含鸡蛋的食物才可避免发生过敏反应。这对于鸡蛋过敏患者,不仅失去了日常生活中一种重要的营养来源,饮食上完全避免接触鸡蛋过敏原也成为了一种挑战。
降低蛋清致敏性的加工方法有物理法、化学法、生物法三种。物理法,如加热、辐照、高压、超声、微波等方法,操作简单有效,但仅破坏蛋白质的构象表位,不能完全消除蛋白质的致敏性;化学法,如糖基化法,会破坏某些致敏表位,降低蛋清的致敏性,但安全性无法保障;生物法,如酶解法,是一种温和安全的处理方式,可以破坏蛋白质的线性表位,进而破坏蛋白质的构象表位,是较为有效的降低鸡蛋致敏性的加工方法,但目前报道的酶解技术对底物选择性不强,要获得较高的过敏原去除率,需要对蛋清进行深度水解,则会很大程度破坏蛋白结构,尤其是主要成分卵白蛋白,导致食物质构和口感较差及蛋白质的功能性质显著下降甚至丧失,同时产生苦味。因此,亟需开发一种新工艺,可针对性地去除过敏原,同时保留蛋清原有的功能性质和营养价值。
发明内容
针对上述问题,本发明提供一种低致敏性蛋清粉的制备方法,通过采用蛋白酶和脂肪酶复合酶解蛋清,特异性协同去除蛋清液中的卵转铁蛋白,同时适当水解卵白蛋白,以达到降低蛋清粉中过敏原,同时保留原蛋清的营养价值与功能特性的目的。
本发明的第一个目的是提供一种去除蛋清中卵转铁蛋白的方法,所述方法是采用蛋白酶和脂肪酶复合酶解蛋清,特异性去除蛋清液中的卵转铁蛋白。
在本发明一种实施方式中,所述蛋白酶包括木瓜蛋白酶、胰蛋白酶、碱性蛋白酶或中性蛋白酶。
在本发明一种实施方式中,所述蛋白酶和脂肪酶复配比例为1:5~1:10,总酶量为1000~8000U/g蛋清。
在本发明一种实施方式中,酶解条件为pH为6~10,温度为30~60℃,酶解时间为0.5~4.5h。
本发明的第二个目的是提供一种上述方法在降低蛋清致敏性方面的应用。
本发明的第三个目的是提供一种制备低致敏性蛋清粉的方法,所述方法包括以下步骤:
(1)蛋清分离:取新鲜鸡蛋数枚洗净,将其破壳,分开蛋清和蛋黄,弃去蛋黄,保留蛋清备用;
(2)原料预处理:将步骤(1)分离出的蛋清液采用磁力搅拌器缓慢搅拌至均匀;用食品酸度调节剂调节蛋清液pH,离心或者过滤去除沉淀卵类黏蛋白,收集上清液保存于0~4℃备用;
(3)树脂吸附:将步骤(2)预处理得到的蛋清液通过离子交换树脂层析柱,吸附去除蛋液中的溶菌酶;
(4)酶解:将步骤(3)所得剩余蛋清液调节pH后加入蛋白酶和脂肪酶进行酶解,特定条件下水解卵转铁蛋白,并适当水解卵白蛋白;
(5)浓缩:将步骤(4)所得蛋清酶解液经过超滤设备浓缩;
(6)发酵:将步骤(5)所得蛋清酶解浓缩液通入发酵罐发酵,除去蛋腥味,并脱除单糖、二糖,防止蛋清粉在后续干燥过程中发生褐变现象;
(7)灭菌、干燥:将步骤(6)所得发酵后蛋清液经巴氏灭菌后,再干燥制得低致敏性蛋清粉。
在本发明的一种实施方式中,步骤(2)中食品酸度调节剂可选用醋酸、乳酸、柠檬酸、酒石酸、碳酸钠、柠檬酸钠、柠檬酸钾等,调节蛋清液pH至3.5~4.5,所述离心为采用转速为5000~8000g的蝶式离心机。
在本发明的一种实施方式中,步骤(3)中所使用的树脂为弱酸性阳离子交换树脂,树脂用量为蛋清液体积的30%~60%,搅拌吸附时间为4~9h,洗脱液为10~20%(NH4)2SO4溶液,洗脱时间为0.5~2.5h,洗脱次数为1~5次。
在本发明的一种实施方式中,步骤(4)中酶解选用的是木瓜蛋白酶、胰蛋白酶、碱性蛋白酶、中性蛋白酶等中的一种与脂肪酶进行复配,pH为6~10,温度为35~55℃,酶解时间为0.5~4.5h,酶量为1000~8000U/g,复配比例为1:5~1:10。
在本发明的一种实施方式中,步骤(5)中浓缩至固形物含量为20%~25%。
在本发明的一种实施方式中,步骤(6)中发酵菌种采用乳酸菌与酵母菌混合发酵,接种量在0.1~0.5%,发酵时间3~6h,发酵温度40~45℃。
在本发明的一种实施方式中,步骤(7)中巴氏灭菌条件为65~68℃,3min。干燥方式为低温喷雾干燥或者电离喷雾干燥等,进风温度为110~140℃,出风温度为55~65℃。
本发明的第四个目的是提供一种上述方法制备得到的蛋清粉。
本发明的第五个目的是提供一种上述蛋清粉在制备固体饮料、保健食品或功能食品中的应用。
本发明的有益效果:
(1)本发明采用离子交换吸附法及定向水解法,并采用低温喷雾干燥或者电离喷雾干燥方式,有针对性地去除蛋清中的主要过敏原,卵类黏蛋白和溶菌酶完全被去除,卵转铁蛋白基本被去除,卵白蛋白发生适度水解,保留蛋清原有的功能性质和营养价值,蛋清致敏性最低降低至5%。产品可作为食品原料或者配料应用到固体饮料、保健食品、功能食品等产品的开发。
(2)本发明工艺中涉及发酵技术,有以下几种有利作用:1)去除蛋腥味;2)去除单糖、二糖,防止蛋清粉在后续干燥过程中发生褐变现象;3)进一步降低蛋清致敏性。
(3)本发明的副产品溶菌酶可作为天然防腐剂,也是婴儿功能食品的良好辅料。另外,还可应用于医药制药行业,如抗菌素生产行业。
附图说明
图1一种低致敏性蛋清粉的工艺流程图;
图2实施例1-3和对比例1-2制备得到的样品的凝胶电泳图,其中,条带1:对比例1;条带2:对比例2;条带3:实施例1;条带4:实施例2;条带5:实施例3。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
1.体外IgG结合能力的测定
将酶解蛋白用包被缓冲液稀释至1μg/mL,取100μL至96孔酶标板A中,于4℃包被过夜;次日去除缓冲液,每孔加入300μL PBST洗液,洗涤3次,每次5min;然后向每孔加入250μL3%脱脂乳,于37℃孵育1h。另外准备一块酶标板B,加入250μL 3%脱脂乳进行封阻,37℃孵育1h;洗涤同上,加入60μL不同浓度的原蛋清蛋白(竞争抗原)和60μL稀释的兔血清(1:60000),于37℃孵育1h;取出板A,洗涤同上,吸取100μL B板中的反应液至板A,于37℃孵育1h;洗涤板A,每孔加入100μL HRP标记羊抗兔IgG(1:5000),37℃孵育1h;洗涤板A,每孔加入100μL TMB显色液,于37℃避光孵育15min;每孔加入50μL 2M H2SO4终止显色反应,于450nm下测定OD值。计算公式如下:
IgG抑制率(%)=(1-B/B0)*100
B:有竞争蛋白对应的OD值;
B0:无竞争蛋白对应的OD值。
2.生物材料
木瓜蛋白酶,酶活为2×105U/g;中性蛋白酶,酶活为3×105U/g;碱性蛋白酶,酶活为2×105U/g,均来源于安琪酵母股份有限公司。
脂肪酶,酶活为9×104U/g,来源于日本天野酶制剂公司。
实施例1:
(1)蛋清分离:取新鲜鸡蛋数枚洗净,将其破壳,分开蛋清和蛋黄,弃去蛋黄,保留蛋清备用。
(2)原料预处理:将步骤(1)分离出的蛋清液采用磁力搅拌器缓慢搅拌至均匀;采用柠檬酸调节蛋清液pH至4.1,离心(6000g)去除沉淀卵类黏蛋白,收集上清液保存于0~4℃备用。
(3)树脂吸附:将步骤(2)预处理得到的蛋清液通过离子交换树脂层析柱,吸附去除蛋液中的溶菌酶。树脂用量为蛋清液体积的40%,搅拌吸附时间为7h,洗脱液为浓度15%的(NH4)2SO4溶液,洗脱时间为1h,洗脱次数为3次。
(4)酶解:将步骤(3)所得剩余蛋清液调节pH至7.5,加入木瓜蛋白酶和脂肪酶(1:5),酶量为2000U/g,酶解温度为40℃,酶解时间为1h。
(5)浓缩:将步骤(4)所得蛋清酶解液经过超滤设备浓缩至固形物含量20%;
(6)发酵:将步骤(5)所得蛋清酶解浓缩液通入发酵罐发酵,发酵菌种采用乳酸菌与酵母菌混合发酵,接种量在0.2%,发酵时间4h,发酵温度43℃。
(7)灭菌、干燥:将步骤(6)所得发酵后蛋清液经65℃,3min巴氏灭菌后,再采用低温喷雾干燥(进风温度为120℃,出风温度为60℃)制得低致敏性蛋清粉。
实施例2
(1)蛋清分离:取新鲜鸡蛋数枚洗净,将其破壳,分开蛋清和蛋黄,弃去蛋黄,保留蛋清备用。
(2)原料预处理:将步骤(1)分离出的蛋清液采用磁力搅拌器缓慢搅拌至均匀;采用柠檬酸调节蛋清液pH至4.1,离心(6500g)去除沉淀卵类黏蛋白,收集上清液保存于0~4℃备用。
(3)树脂吸附:将步骤(2)预处理得到的蛋清液通过离子交换树脂层析柱,吸附去除蛋液中的溶菌酶。树脂用量为蛋清液体积的40%,搅拌吸附时间为7h,洗脱液为浓度18%的(NH4)2SO4溶液,洗脱时间为1.5h,洗脱次数为3次。
(4)酶解:将步骤(3)所得剩余蛋清液调节pH至7.0,加入中性蛋白酶和脂肪酶(1:7),酶量为5000U/g,酶解温度为45℃,酶解时间为2h。
(5)浓缩:将步骤(4)所得蛋清酶解液经过超滤设备浓缩至固形物含量23%;
(6)发酵:将步骤(5)所得蛋清酶解浓缩液通入发酵罐发酵,发酵菌种采用乳酸菌与酵母菌混合发酵,接种量在0.3%,发酵时间3.5h,发酵温度42℃。
(7)灭菌、干燥:将步骤(6)所得发酵后蛋清液经66℃,3min巴氏灭菌后,再采用低温喷雾干燥(进风温度为120℃,出风温度为60℃)制得低致敏性蛋清粉。
实施例3
(1)蛋清分离:取新鲜鸡蛋数枚洗净,将其破壳,分开蛋清和蛋黄,弃去蛋黄,保留蛋清备用。
(2)原料预处理:将步骤(1)分离出的蛋清液采用磁力搅拌器缓慢搅拌至均匀;采用柠檬酸调节蛋清液pH至4.1,离心(7000g)去除沉淀卵类黏蛋白,收集上清液保存于0~4℃备用。
(3)树脂吸附:将步骤(2)预处理得到的蛋清液通过离子交换树脂层析柱,吸附去除蛋液中的溶菌酶。树脂用量为蛋清液体积的40%,搅拌吸附时间为7h,洗脱液为浓度20%的(NH4)2SO4溶液,洗脱时间为2h,洗脱次数为3次。
(4)酶解:将步骤(3)所得剩余蛋清液调节pH至8.0,加入碱性蛋白酶和脂肪酶(1:10),酶量为8000U/g,酶解温度为45℃,酶解时间为4h。
(5)浓缩:将步骤(4)所得蛋清酶解液经过超滤设备浓缩至固形物含量20%;
(6)发酵:将步骤(5)所得蛋清酶解浓缩液通入发酵罐发酵,发酵菌种采用乳酸菌与酵母菌混合发酵,接种量在0.3%,发酵时间3.5h,发酵温度42℃。
(7)灭菌、干燥:将步骤(6)所得发酵后蛋清液经66℃,3min巴氏灭菌后,再采用低温喷雾干燥(进风温度为120℃,出风温度为60℃)制得低致敏性蛋清粉。
对比例1
省略实施例3中的步骤(3)~(5),其他条件或者参数与实施例3一致。
对比例2
省略实施例3中的步骤(4)和(5),其他条件或者参数与实施例3一致。
对比例3
省略实施例3中的步骤(4)中蛋白酶,其他条件或者参数与实施例3一致。
对比例4
省略实施例3中的步骤(4)中脂肪酶,其他条件或者参数与实施例3一致。
表1不同处理方式对蛋清致敏性和卵转铁蛋白去除率的影响
由表1可知,采用等电点沉淀法和离子交换树脂吸附法针对性地去除卵类黏蛋白和溶菌酶后,蛋清致敏性降低至39%,进一步采用酶解技术对剩余蛋清进行处理,随着酶量的增加,蛋清致敏性显著下降,当酶量为8000U/g时,蛋清致敏性降至5.43%。
实施例3和对比例3、4的对照结果显示:对比例3单独采用脂肪酶进行酶解,得到的卵转铁蛋白的去除率相对于对比例2提高了49.55%,致敏性降低了19.11%;对比例4单独采用蛋白酶进行酶解,得到的卵转铁蛋白的去除率相对于对比例2提高了21.19%,致敏性降低了12.53%;实施例3采用蛋白酶和脂肪酶进行复合酶解,得到的卵转铁蛋白的去除率相对于对比例2提高了93.33%,致敏性降低了34.26%,较单独脂肪酶和单独蛋白酶酶解的效果之和(卵转铁蛋白的去除率的总和为70.74%,致敏性总和为31.64%)更优越,说明脂肪酶和蛋白酶在水解卵转铁蛋白方面相互作用,具有一定的协同作用。
由图2可知,蛋清经过预处理后,卵类黏蛋白已完全去除,剩余蛋清的主要成分为卵白蛋白、卵转铁蛋白和溶菌酶(条带1,对比例1);经过树脂吸附,溶菌酶基本被清除,剩余蛋清液以卵白蛋白和卵转铁蛋白为主(条带2,对比例2);进一步酶解,结果表明,随着酶量的增加,酶反应时间的延长,卵转铁蛋白被定向酶解程度越高(条带3~5,实施例1~3),当酶量为8000U/g,酶解时间为4h时,卵转铁蛋白基本被去除,而卵白蛋白发生适度水解,基本保留了蛋清原有的功能特性。这说明脂肪酶可针对性水解卵转铁蛋白,蛋白酶无针对性,可同时水解卵转铁蛋白和卵白蛋白,两者复配使用,可使得卵转铁完全水解,卵白适度水解。同时,对产品进行感官评定,产品颜色为白色,未出现明显的褐色,且无显著的蛋腥味。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种去除蛋清中卵转铁蛋白的方法,其特征在于,所述方法是采用蛋白酶和脂肪酶复合酶解蛋清,特异性去除蛋清液中的卵转铁蛋白。
2.根据权利要求1所述的方法,其特征在于,所述蛋白酶包括木瓜蛋白酶、胰蛋白酶、碱性蛋白酶或中性蛋白酶。
3.根据权利要求1或2所述的方法,其特征在于,所述蛋白酶和脂肪酶复配比例为1:5~1:10,总酶量为1000~8000U/g蛋清。
4.根据权利要求1-3任一所述的方法,其特征在于,酶解条件为pH为6~10,温度为30~60℃,酶解时间为0.5~4.5h。
5.权利要求1-4任一所述的方法在降低蛋清致敏性方面的应用。
6.一种制备低致敏性蛋清粉的方法,其特征在于,所述方法是采用权利要求1-4任一所述的方法处理蛋清,所述方法包括以下步骤:
(1)蛋清分离:取新鲜鸡蛋洗净,将其破壳,分开蛋清和蛋黄,弃去蛋黄,保留蛋清备用;
(2)原料预处理:将步骤(1)分离出的蛋清液搅拌至均匀;用食品酸度调节剂调节蛋清液pH至3.5~4.5,离心或者过滤去除沉淀卵类黏蛋白,收集上清液;
(3)树脂吸附:将步骤(2)预处理得到的上清液通过离子交换树脂层析柱,吸附去除蛋液中的溶菌酶;
(4)酶解:将步骤(3)所得剩余蛋清液调节pH后加入蛋白酶和脂肪酶进行酶解,水解卵转铁蛋白和卵白蛋白;
(5)浓缩:将步骤(4)所得蛋清酶解液进行浓缩;
(6)发酵:将步骤(5)所得蛋清酶解浓缩液通入发酵罐发酵;
(7)灭菌、干燥:将步骤(6)所得发酵后蛋清液经灭菌后,再干燥制得低致敏性蛋清粉。
7.根据权利要求6所述的方法,其特征在于,步骤(3)中所使用的树脂为弱酸性阳离子交换树脂,树脂用量为蛋清液体积的30%~60%,搅拌吸附时间为4~9h。
8.根据权利要求6或7所述的方法,其特征在于,步骤(6)中发酵菌种采用乳酸菌与酵母菌混合发酵,接种量在0.1~0.5%,发酵时间3~6h,发酵温度40~45℃。
9.应用权利要求6-8任一所述的方法制备得到的蛋清粉。
10.权利要求9所述的蛋清粉在制备固体饮料、保健食品或功能食品中的应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010607077.0A CN111713650A (zh) | 2020-06-29 | 2020-06-29 | 一种低致敏性蛋清粉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010607077.0A CN111713650A (zh) | 2020-06-29 | 2020-06-29 | 一种低致敏性蛋清粉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111713650A true CN111713650A (zh) | 2020-09-29 |
Family
ID=72570308
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010607077.0A Pending CN111713650A (zh) | 2020-06-29 | 2020-06-29 | 一种低致敏性蛋清粉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111713650A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112914048A (zh) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | 鸽蛋蛋清粉及其制备方法 |
CN113545454A (zh) * | 2021-07-27 | 2021-10-26 | 江南大学 | 一种高分散蛋清粉的加工方法 |
CN114507280A (zh) * | 2022-03-09 | 2022-05-17 | 华亘科技(云南)有限公司 | 一种酶解卵白蛋白的制备方法 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102356888A (zh) * | 2011-09-15 | 2012-02-22 | 东北农业大学 | 一种高起泡性蛋清粉及其制备方法 |
CN102428094A (zh) * | 2009-04-28 | 2012-04-25 | 株式会社明治 | 血中转运性高的胶原肽组合物及含有其的饮食品 |
CN103263036A (zh) * | 2013-06-14 | 2013-08-28 | 迟玉杰 | 一种高速溶性、无苦腥味蛋清粉的制备方法 |
CN107216965A (zh) * | 2011-08-25 | 2017-09-29 | 天野酶制品株式会社 | 提高泡沫稳定性的组合物的用途 |
CN110115348A (zh) * | 2019-05-13 | 2019-08-13 | 扬州大学 | 一种高溶解性和低致敏性蛋清粉的制备方法 |
CN110115347A (zh) * | 2019-05-13 | 2019-08-13 | 扬州大学 | 一种酶解协同发酵改性制备高起泡性蛋清粉的方法 |
CN112471481A (zh) * | 2020-11-30 | 2021-03-12 | 佛山市海天调味食品股份有限公司 | 一种制备鸡粉调味品的方法及其产品 |
CN114158267A (zh) * | 2019-07-01 | 2022-03-08 | 旭化成制药株式会社 | 包含使亚铁氰化物的氧化还原电位增大的蛋白酶的稳定剂的糖化蛋白质测定试剂、糖化蛋白质的测定方法、糖化蛋白质测定试剂的保存方法以及糖化蛋白质测定试剂的稳定化方法 |
-
2020
- 2020-06-29 CN CN202010607077.0A patent/CN111713650A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102428094A (zh) * | 2009-04-28 | 2012-04-25 | 株式会社明治 | 血中转运性高的胶原肽组合物及含有其的饮食品 |
CN107216965A (zh) * | 2011-08-25 | 2017-09-29 | 天野酶制品株式会社 | 提高泡沫稳定性的组合物的用途 |
CN102356888A (zh) * | 2011-09-15 | 2012-02-22 | 东北农业大学 | 一种高起泡性蛋清粉及其制备方法 |
CN103263036A (zh) * | 2013-06-14 | 2013-08-28 | 迟玉杰 | 一种高速溶性、无苦腥味蛋清粉的制备方法 |
CN110115348A (zh) * | 2019-05-13 | 2019-08-13 | 扬州大学 | 一种高溶解性和低致敏性蛋清粉的制备方法 |
CN110115347A (zh) * | 2019-05-13 | 2019-08-13 | 扬州大学 | 一种酶解协同发酵改性制备高起泡性蛋清粉的方法 |
CN114158267A (zh) * | 2019-07-01 | 2022-03-08 | 旭化成制药株式会社 | 包含使亚铁氰化物的氧化还原电位增大的蛋白酶的稳定剂的糖化蛋白质测定试剂、糖化蛋白质的测定方法、糖化蛋白质测定试剂的保存方法以及糖化蛋白质测定试剂的稳定化方法 |
CN112471481A (zh) * | 2020-11-30 | 2021-03-12 | 佛山市海天调味食品股份有限公司 | 一种制备鸡粉调味品的方法及其产品 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112914048A (zh) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | 鸽蛋蛋清粉及其制备方法 |
CN113545454A (zh) * | 2021-07-27 | 2021-10-26 | 江南大学 | 一种高分散蛋清粉的加工方法 |
CN114507280A (zh) * | 2022-03-09 | 2022-05-17 | 华亘科技(云南)有限公司 | 一种酶解卵白蛋白的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111713650A (zh) | 一种低致敏性蛋清粉的制备方法 | |
AU2020103452A4 (en) | Method for preparing liquid milk based on reduced allergenicity of cow's milk | |
CN112626155B (zh) | 一种豌豆肽的制备方法 | |
CN111084346B (zh) | 一种海参压片的制备工艺及其制得的海参压片 | |
CN110684816A (zh) | 一种高品质牡蛎蛋白肽的制备方法及其应用 | |
CN103892238A (zh) | 一种应用贻贝煮汁制备的调味料产品及其制备方法 | |
CN109777849B (zh) | 一种脱苦桃仁提取蛋白酶解多肽的制备方法 | |
CN107198252B (zh) | 一种蚕蛹蛋白、其复配蛋白及其制备方法 | |
CN109123067B (zh) | 一种降低牛乳蛋白致敏性的方法及低致敏牛乳蛋白 | |
CN112790392A (zh) | 一种海参肽的制备方法 | |
CN112021408B (zh) | 一种改善奶粉致敏性的加工方法 | |
CN111972537A (zh) | 一种蛋清分离蛋白粉的制备方法 | |
CN112544841A (zh) | 一种高酸性乳清蛋白饮料组合物及其超高压杀菌制备工艺 | |
CN110338222B (zh) | 一种高纯共轭亚油酸牦牛酸奶及其制备方法 | |
CN113068762A (zh) | 一种乳清蛋白的制备方法 | |
CN111758832A (zh) | 一种低致敏性乳清蛋白的制备方法 | |
CN113801908B (zh) | 一种乳清蛋白源缓解体力疲劳功能肽及其制备方法 | |
CN109619381B (zh) | 一种降低杏仁乳致敏性的方法 | |
RU2366263C2 (ru) | Бульон с профилактическими свойствами, содержащий белковый гидролизат, и способ получения этого белкового гидролизата | |
CN1557476A (zh) | 具有多种生物活性的多肽营养剂 | |
CN114246246B (zh) | 一种含乳铁蛋白的分离乳清蛋白的脱敏方法 | |
CN107668200A (zh) | 一种含生物活性肽羊乳饮料的制备方法 | |
WO2019227627A1 (zh) | 一种蜂王浆抗氧化肽水果酵素及其制作方法 | |
CN116035182B (zh) | 一种瑞士乳杆菌发酵的低致敏鳕鱼糜及其制备方法 | |
CN115191596B (zh) | 一种基于植物乳杆菌的延缓衰老胶原蛋白肽产品及其生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200929 |