CN113215215A - Preparation method of albumin active peptide based on enzymolysis of egg white - Google Patents
Preparation method of albumin active peptide based on enzymolysis of egg white Download PDFInfo
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- CN113215215A CN113215215A CN202110579070.7A CN202110579070A CN113215215A CN 113215215 A CN113215215 A CN 113215215A CN 202110579070 A CN202110579070 A CN 202110579070A CN 113215215 A CN113215215 A CN 113215215A
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- 108010088751 Albumins Proteins 0.000 title claims abstract description 93
- 102000009027 Albumins Human genes 0.000 title claims abstract description 93
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 88
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 88
- 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 68
- 235000014103 egg white Nutrition 0.000 title claims abstract description 68
- 210000000969 egg white Anatomy 0.000 title claims abstract description 68
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 108010058846 Ovalbumin Proteins 0.000 claims abstract description 7
- 229940092253 ovalbumin Drugs 0.000 claims abstract description 7
- 241000700605 Viruses Species 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000001471 micro-filtration Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 3
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 3
- 229960003080 taurine Drugs 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010019670 Hepatic function abnormal Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000005541 medical transmission Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/76—Albumins
- C07K14/77—Ovalbumin
-
- 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
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Abstract
The invention belongs to the technical field of albumin active peptide, and discloses a preparation method of albumin active peptide based on enzymolysis ovalbumin, which comprises the following steps of S1: obtaining healthy eggs, separating egg liquid from yolk of the eggs to obtain egg white albumin, then placing the egg white albumin in a sealed container, and shaking the container to fully mix the egg white albumin; s2: then sterilizing, and killing viruses in the egg white albumin; s3: centrifuging the sterilized egg white albumin, adding a water source into the egg white albumin, uniformly stirring, and putting into a microwave reactor; the method has the advantages of short production period, relatively low production requirement, mass production, convenient popularization, low cost, directly available materials, and capability of ensuring good quality and effect of the obtained albumin bioactive peptide product.
Description
Technical Field
The invention belongs to the technical field of albumin active peptides, and particularly relates to a preparation method of albumin active peptide based on enzymolysis of egg white.
Background
Albumin polypeptide is a functional macromolecular protein in human plasma, is an important component for maintaining plasma osmotic pressure, increasing blood volume and providing balanced amino acids, and is an indispensable nutrient substance for human bodies. Has liver recovering effect. The albumin synthesis needs the liver, the source of albumin is insufficient, the impaired liver function is a burden, albumin polypeptide is supplemented, the albumin polypeptide is directly involved in the biochemical process of body tissues, the liver is not required to participate, the liver function is recovered, and the operation and metabolism of various substances are assisted.
The existing albumin active peptide is difficult to prepare, a long reaction and preparation period is often needed, the preparation requirement is high, the albumin active peptide is difficult to prepare in a common place, and meanwhile, blood or protein adopted is not independently sterilized, so that disease transmission is likely to be caused, and the research, development and use of the albumin active peptide are not facilitated.
Disclosure of Invention
The invention aims to provide a preparation method of albumin active peptide based on enzymolysis of egg white, which aims to solve the problems that the prior albumin active peptide in the background art is difficult to prepare, often needs long reaction and preparation period, is difficult to prepare in a common place due to high preparation requirement, and adopts blood or protein without independent sterilization, and the like.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of albumin active peptide based on enzymolysis ovalbumin comprises,
s1: obtaining healthy eggs, separating egg liquid from yolk of the eggs to obtain egg white albumin, then placing the egg white albumin in a sealed container, and shaking the container to fully mix the egg white albumin;
s2: then sterilizing, and killing viruses in the egg white albumin;
s3: centrifuging the sterilized egg white albumin, adding a water source into the egg white albumin, uniformly stirring, and putting into a microwave reactor;
s4: adding an enzymolysis egg white solution into the mixed liquid in S3, adjusting the pH value to 3.3-8.5 by using potassium hydroxide, stirring at the temperature of 20-60 ℃, and then starting a microwave reactor to raise the internal temperature of the microwave reactor to 61-80 ℃ to obtain an egg white protein enzymolysis liquid;
s5: the obtained egg white protein enzymolysis liquid is boiled;
s6: then, filtering the egg white protein enzymolysis liquid by using a microfiltration membrane, and removing filter residues to obtain egg white protein enzymolysis filtrate;
s7: and carrying out spray drying on the obtained egg white protein enzymolysis filtrate to obtain the albumin active peptide.
In S1, the weight of the egg white albumin accounts for two thirds of the volume of the container, so that the egg white albumin liquid in the container has a flowing space.
The sterilization method in S2 is to irradiate the liquid with ultraviolet rays, and place the liquid in a container with a depth of less than three centimeters, so that the ultraviolet rays are repeatedly irradiated above the liquid for killing bacteria in the liquid.
The stay time of the ultraviolet rays above the liquid is more than 2s, and the irradiation times are more than three times.
In S3, the water source added to the egg white albumin is 1-3 times of the egg white albumin.
In S3, the water source is distilled water or purified water.
In S4, the pH of the enzymolytic egg white solution is adjusted to 5.6, and the solution is stirred for more than 20min at 35 ℃.
In S4, the capacity of the microwave reactor is 5000ml, the internal temperature of the microwave reactor is raised to 68 ℃, and the heating time of the microwave reactor is 20 min.
In S5, the heat source is closed after boiling for 1-2min, and in S6, the molecular weight of the filter screen used for removing the filter residue is 2000-500.
An albumin active peptide based on enzymolysis ovalbumin comprises albumin peptide, calcium lactate, vitamin complex, fructo-oligosaccharide and taurine, wherein the albumin peptide accounts for more than 90% of the total mass.
Compared with the prior art, the invention has the beneficial effects that:
the method has the advantages of short production period, relatively low production requirement, mass production, convenient popularization, low cost, directly available materials, and capability of ensuring good quality and effect of the obtained albumin active peptide product.
Drawings
FIG. 1 is a schematic flow diagram of the present invention;
FIG. 2 is a comparison of various parameters of an embodiment of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1 and fig. 2, the present invention provides a technical solution: a preparation method of albumin active peptide based on enzymolysis ovalbumin comprises,
s1: obtaining healthy eggs, separating egg liquid from yolk of the eggs to obtain egg white albumin, then placing the egg white albumin in a sealed container, and shaking the container to fully mix the egg white albumin;
s2: then sterilizing, and killing viruses in the egg white albumin;
s3: centrifuging the sterilized egg white albumin, adding a water source into the egg white albumin, uniformly stirring, and putting into a microwave reactor;
s4: adding an enzymolysis egg white solution into the mixed liquid in S3, adjusting the pH value to 3.3-8.5 by using potassium hydroxide, stirring at the temperature of 20-60 ℃, and then starting a microwave reactor to raise the internal temperature of the microwave reactor to 61-80 ℃ to obtain an egg white protein enzymolysis liquid;
s5: the obtained egg white protein enzymolysis liquid is boiled;
s6: then, filtering the egg white protein enzymolysis liquid by using a microfiltration membrane, and removing filter residues to obtain egg white protein enzymolysis filtrate;
s7: and carrying out spray drying on the obtained egg white protein enzymolysis filtrate to obtain the albumin active peptide. In S1, the weight of the egg white albumin accounts for two thirds of the volume of the container, so that the egg white albumin in the container has a flowing space.
The sterilization method in S2 is to irradiate the liquid with ultraviolet rays, and place the liquid in a container with a depth of less than three centimeters, so that the ultraviolet rays are repeatedly irradiated above the liquid for killing bacteria in the liquid.
The stay time of the ultraviolet rays above the liquid is more than 2s, and the irradiation times are more than three times.
In S3, the water source added to the egg white albumin was 1.3 times the amount of the egg white albumin.
In S3, the water source is distilled water or purified water.
In S4, the pH of the enzymolytic egg white solution is adjusted to 5.6, and the solution is stirred at 35 ℃ for 22 min.
In S4, the capacity of the microwave reactor is 5000ml, the internal temperature of the microwave reactor is raised to 68 ℃, and the heating time of the microwave reactor is 20 min.
In S5, the heat source is turned off after boiling for 65S, and in S6, the molecular weight of the filter screen used for removing the filter residue is 1900.
An albumin active peptide based on enzymolysis ovalbumin comprises albumin peptide, calcium lactate, vitamin complex, fructo-oligosaccharide and taurine, wherein the albumin peptide accounts for more than 90% of the total mass.
Example 2
Referring to fig. 1 and fig. 2, the present invention provides a technical solution: a preparation method of albumin active peptide based on enzymolysis ovalbumin comprises,
s1: obtaining healthy eggs, separating egg liquid from yolk of the eggs to obtain egg white albumin, then placing the egg white albumin in a sealed container, and shaking the container to fully mix the egg white albumin;
s2: then sterilizing, and killing viruses in the egg white albumin;
s3: centrifuging the sterilized egg white albumin, adding a water source into the egg white albumin, uniformly stirring, and putting into a microwave reactor;
s4: adding an enzymolysis egg white solution into the mixed liquid in S3, adjusting the pH value to 3.3-8.5 by using potassium hydroxide, stirring at the temperature of 20-60 ℃, and then starting a microwave reactor to raise the internal temperature of the microwave reactor to 61-80 ℃ to obtain an egg white protein enzymolysis liquid;
s5: the obtained egg white protein enzymolysis liquid is boiled;
s6: then, filtering the egg white protein enzymolysis liquid by using a microfiltration membrane, and removing filter residues to obtain egg white protein enzymolysis filtrate;
s7: and carrying out spray drying on the obtained egg white protein enzymolysis filtrate to obtain the albumin active peptide.
In S1, the weight of the egg white albumin accounts for two thirds of the volume of the container, so that the egg white albumin in the container has a flowing space.
The sterilization method in S2 is to irradiate the liquid with ultraviolet rays, and place the liquid in a container with a depth of less than three centimeters, so that the ultraviolet rays are repeatedly irradiated above the liquid for killing bacteria in the liquid.
The stay time of the ultraviolet rays above the liquid is more than 2s, and the irradiation times are more than three times.
In S3, the water source added to the egg white albumin was 2.6 times as much as the egg white albumin.
In S3, the water source is distilled water or purified water.
In S4, the pH of the enzymolytic egg white solution is adjusted to 7.8, and the solution is stirred for 30min at 35 ℃.
In S4, the capacity of the microwave reactor is 5000ml, the internal temperature of the microwave reactor is increased to 73 ℃, and the heating time of the microwave reactor is 29 min.
In S5, the heat source is turned off 102S after boiling, and in S6, the molecular weight of the filter screen used for removing the filter residue is 1250.
Therefore, the effect of the product manufactured by the data in the embodiment 2 is higher than that of the product manufactured by the data in the embodiment 1, the quality and the effect of the obtained albumin active peptide product are good, and meanwhile, raw materials of the albumin active peptide, such as egg white albumin and the like, can be sterilized professionally, so that the albumin active peptide can achieve food-grade safety after being manufactured.
Meanwhile, the increase or decrease of the mass of the formula materials according to the actual situation belongs to the protection scope of the scheme.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A preparation method of albumin active peptide based on enzymolysis ovalbumin is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
s1: obtaining healthy eggs, separating egg liquid from yolk of the eggs to obtain egg white albumin, then placing the egg white albumin in a sealed container, and shaking the container to fully mix the egg white albumin;
s2: then sterilizing, and killing viruses in the egg white albumin;
s3: centrifuging the sterilized egg white albumin, adding a water source into the egg white albumin, uniformly stirring, and putting into a microwave reactor;
s4: adding an enzymolysis egg white solution into the mixed liquid in S3, adjusting the pH value to 3.3-8.5 by using potassium hydroxide, stirring at the temperature of 20-60 ℃, and then starting a microwave reactor to raise the internal temperature of the microwave reactor to 61-80 ℃ to obtain an egg white protein enzymolysis liquid;
s5: the obtained egg white protein enzymolysis liquid is boiled;
s6: then, filtering the egg white protein enzymolysis liquid by using a microfiltration membrane, and removing filter residues to obtain egg white protein enzymolysis filtrate;
s7: and carrying out spray drying on the obtained egg white protein enzymolysis filtrate to obtain the albumin active peptide.
2. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: in S1, the weight of the egg white albumin accounts for two thirds of the volume of the container, so that the egg white albumin liquid in the container has a flowing space.
3. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: the sterilization method in S2 is to irradiate the liquid with ultraviolet rays, and place the liquid in a container with a depth of less than three centimeters, so that the ultraviolet rays are repeatedly irradiated above the liquid for killing bacteria in the liquid.
4. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 3, wherein the method comprises the following steps: the stay time of the ultraviolet rays above the liquid is more than 2s, and the irradiation times are more than three times.
5. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: in S3, the water source added to the egg white albumin is 1-3 times of the egg white albumin.
6. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 5, wherein: in S3, the water source is distilled water or purified water.
7. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: in S4, the pH of the enzymolytic egg white solution is adjusted to 5.6, and the solution is stirred for more than 20min at 35 ℃.
8. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: in S4, the capacity of the microwave reactor is 5000ml, the internal temperature of the microwave reactor is raised to 68 ℃, and the heating time of the microwave reactor is 20 min.
9. The method for preparing albumin active peptide based on enzymolysis of egg white as claimed in claim 1, wherein the method comprises the following steps: in S5, the heat source is closed after boiling for 1-2min, and in S6, the molecular weight of the filter screen used for removing the filter residue is 2000-500.
10. An enzymatically hydrolyzed egg white based albumin active peptide according to any one of claims 1 to 9, characterized in that: comprises albumin peptide, calcium lactate, vitamin complex, fructo-oligosaccharide and taurine, wherein the albumin peptide accounts for more than 90 percent of the total mass.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102094057A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis |
| CN112250758A (en) * | 2020-09-21 | 2021-01-22 | 杨志伟 | Albumin stock solution, preparation method and application thereof |
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- 2021-05-26 CN CN202110579070.7A patent/CN113215215A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102094057A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis |
| CN112250758A (en) * | 2020-09-21 | 2021-01-22 | 杨志伟 | Albumin stock solution, preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蒋雪薇 等: "酶解卵清白蛋白条件的研究及其应用", 《科研开发》 * |
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