CN1215774C - Albumen oligo peptide and preparing method thereof - Google Patents
Albumen oligo peptide and preparing method thereof Download PDFInfo
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- CN1215774C CN1215774C CN 03111600 CN03111600A CN1215774C CN 1215774 C CN1215774 C CN 1215774C CN 03111600 CN03111600 CN 03111600 CN 03111600 A CN03111600 A CN 03111600A CN 1215774 C CN1215774 C CN 1215774C
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Abstract
The present invention relates to an albumen oligopeptide and a preparation method thereof, which relates to food and a preparation method thereof. The product of albumen peptide with moderate molecular weight which can not cause diarrhea and can be easily absorbed and a preparation method thereof do not exist at present. The preparation processes of the present invention comprise: a. a pretreatment period of raw material for obtaining albumen denatured by heating, b. a proteolysis period for obtaining an obtained a crude product of albumen peptide, c. a desalting period, and d. a deodorizing period; the product passing through the desalting period and the deodorizing period is the albumen oligopeptide of the present invention; the obtained albumen oligopeptide product is a mixture of dipeptide, tripeptide, tetrapeptide, pentapeptide, hexapeptide and heptapeptide obtained by the preparation method; the molecular weight is 350 to 600. Because the method of the present invention is used, the albumen oligopeptide with the molecular weight of 350 to 600 can be easily obtained; the albumen is hydrolyzed by proteinase to obtained the mixture of the dipeptide, the tripeptide, the tetrapeptide, the pentapeptide, the hexapeptide and the heptapeptide; the present invention has the advantages of easy digestion and absorption and low sensitization performance; the present invention can be widely used in medicine industry and food industry.
Description
Technical field: the present invention relates to a kind of food and working method thereof.
Background technology: egg white peptide product in the world has two kinds now, a kind of molecular weight is 1100, be milk sap, be mainly used in liquid-food, nutritive food or the cake, this product is because molecular weight is big, specific absorption is relatively low, also having a kind of molecular-weight average is 300 egg white peptide, it is the aqueous solution that is transparence, because molecular weight is less, so the osmotic pressure in intestines and stomach is higher, so just cause diarrhoea easily, also there is not moderate product that can either not cause the egg white peptide that diarrhoea absorbs again easily of molecular weight and preparation method thereof at present.
Summary of the invention: the object of the present invention is to provide a kind of molecular weight at egg white oligopeptide of 350～600 and preparation method thereof, its preparation process is: a. raw materials pretreatment: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 3.5～5.5%, to dilute egg white solution then and pour into and heat 10～30 minutes in the reactor, gains are heat denatured egg white; B. proteolysis: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 58～68 ℃, adding acid or alkali makes the pH value of sex change egg white 8.0～8.5, adding the Alcalase enzyme account for sex change egg white internal protein quality 3～6% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.0～8.5 the pH value of reaction solution, hydrolysis time is 1～3 hour, hydrolysis finishes the back and adds acid for adjusting pH value to 4.2～4.6, then gains are placed whizzer, centrifugal 20～40 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.C. desalination: anion-cation exchange resin is adorned post, get egg white peptide crude product with 8～12 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 8～12 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.D. deodorization: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 2～4% of protein quality in the demineralised liquid, gains are finished product.The egg white oligopeptide is the mixture of dipeptides to seven peptide that obtained by above-mentioned preparation method, and its molecular weight is 350～600.Using method of the present invention can conveniently obtain molecular weight is egg white oligopeptide between 350～600, the mixture of its dipeptides to seven peptide that to be Ovum Gallus domesticus album obtain through protease hydrolysis, its no bitter taste and peculiar smell is the solution of transparent, faint yellow, low viscosity, low irritability, no hypertonicity.Its preparation method and condition have advantages such as technology is simple, easy handling, cycle weak point.Product of the present invention is because its physico-chemical property makes moderate progress, and range of application is widened greatly.The solubleness of protein when iso-electric point is very low, limited its application as nutrition-fortifying agent, and egg white oligopeptide solubleness when iso-electric point increases, and can be used for the protein fortification of numerous food product.The character that this solvability increases is very important for the hypoallergenic infant food with the processing that contains the peptide nutritive food, because in the nutritive food of strengthening protein peptide, often need to strengthen some mineral elements, so require the egg white oligopeptide under high ionic strength, should keep stable.The egg white oligopeptide is compared with protein, and viscosity reduces, and the variation of this rheological property becomes easily processing, as the enforcement of conveying, stirring, drying process with atomizing.The egg white oligopeptide has very strong advantage to the mankind as the fine nitrogenous source aspect nutritive health-care.Because the egg white oligopeptide has passed through enzymic digestion, its main component is little peptide, so compare easier digesting and assimilating with protein.And because peptide molecular weight is lower, and its sensitization is starkly lower than protein, when peptide molecular weight less than 2000 the time, supersensitivity disappears substantially.Easily the digesting and assimilating of egg white oligopeptide, low irritability energy make it obtain widespread use in medicine food, as can be used to replenish the malnutritive patient's that a variety of causes causes nutrition, also can be used as sportsmen's food, the muscle power of supplement consumed.Many adults and infant suffer from food allergy disease, the infant is because the gi tract developmental immaturity, non-digestible to protein, and the intestines wall is thin, and permeability is strong, is not digested or digests incomplete foreign protein and be absorbed into blood, cause allergic reaction, some protein that can supply not breast fed if will avoid irritated fully, is suffered from malnutrition for being limited in scope that irritated infant selects probably.Food as an alternative, the egg white oligopeptide has incomparable advantage, and protein is little peptide through predigestion, is easy to absorb.Like this, can remove irritated hidden danger, can avoid malnutritive again, satisfy nutritional need.Some metabolic functional gastrointestinal disorder patients, impaired as patients such as clone disease, short bowel syndrome, intestinal fistula because of its digestion and absorption function, proteinic digestion and absorption function reduction is caused negative nitrogen balance; The reparation of patient tissue such as wound, burn need replenish a large amount of protein; Also have some apoplexy, stupor, disturbance of consciousness patient, can't independently take food; Be in negative nitrogen balance in high heat, the hypermetabolism disease patient body, wasting diseases cachexy in late period, urgent patients such as cancer need supplement the nutrients.Traditional method is intravenous infusion (as high-fat emulsion, amino acid injection, an albumin injection liquid etc.), troublesome poeration, easy infection, expense height.With the egg white oligopeptide is that the enteral nutritional support medication of base-material is showed absolute predominance in this field, protein is as essential nutritive ingredient, take in the body with its peptide form, can more effectively be absorbed, be utilized, both avoided the trouble of intravenous infusion, the height of having avoided Moriamin Forte to cause again oozes diarrhoea, and expense is relatively low, and easier is that extensive patients and family members accept.
Embodiment one: the preparation process of egg white oligopeptide is in the present embodiment: a. raw materials pretreatment: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 3.5～5.5%, to dilute egg white solution then and pour into and heat 10～30 minutes in the reactor, gains are heat denatured egg white; B. proteolysis: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 58～68 ℃, adding acid or alkali makes the pH value of sex change egg white 8.0～8.5, adding the Alcalase enzyme account for sex change egg white internal protein quality 3～6% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.0～8.5 the pH value of reaction solution, hydrolysis time is 1～3 hour, hydrolysis finishes the back and adds acid for adjusting pH value to 4.2～4.6, be warmed up to 90 ℃ of core temperatures, keep and enzyme carried out being cooled to room temperature rapidly after the deactivation in 10 minutes, then gains are placed whizzer, centrifugal 20～40 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.C. desalination: anion-cation exchange resin is adorned post, get egg white peptide crude product with 8～12 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 8～12 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.Use ion-exchange techniques to remove salinity in the egg white peptide, after through H type Zeo-karb and OH type anionite-exchange resin, most of salinity is removed by exchange, makes that salt residues is no more than the physiological requirements amount in the egg white peptide.D. deodorization: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 2～4% of protein quality in the demineralised liquid, gains are finished product.The egg white oligopeptide is the mixture of dipeptides to seven peptide that obtained by above-mentioned preparation method, and its molecular weight is 350～600.
Embodiment two: the operating process of raw material pretreatment stage is in the present embodiment: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 3.6～4.5%, to dilute egg white solution then and pour into and heat 15～20 minutes in the reactor, gains are heat denatured egg white.
Embodiment three: the operating process of raw material pretreatment stage is in the present embodiment: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 4.6～5.2%, to dilute egg white solution then and pour into and heat 22～28 minutes in the reactor, gains are heat denatured egg white.
Embodiment four: present embodiment proteolysis process is: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 61～63 ℃, adding acid or alkali makes the pH value of sex change egg white 8.3～8.4, adding the Alcalase enzyme account for sex change egg white internal protein quality 4.6～5.5% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.3～8.4 the pH value of reaction solution, hydrolysis time is 2.1～2.4 hours, hydrolysis finishes the back and adds acid for adjusting pH value to 4.45～4.55, then gains are placed whizzer, centrifugal 32～34 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.
Embodiment five: present embodiment proteolysis process is: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 59～60 ℃, adding acid or alkali makes the pH value of sex change egg white 8.1～8.2, adding the Alcalase enzyme account for sex change egg white internal protein quality 3.5～4.5% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.1～8.2 the pH value of reaction solution, hydrolysis time is 1.5～2 hours, hydrolysis finishes the back and adds acid for adjusting pH value to 4.3～4.4, then gains are placed whizzer, centrifugal 25～30 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.
Embodiment six: in the hydrolytic process, need constantly to add alkali, produce the local flavor that too much salt not only influences product to keep the required pH value of reaction, and harm humans health, as causing hypertension, increasing the weight of kidney burden etc.So it is the prerequisite that makes it as foodstuff base material that the egg white peptide is carried out desalting treatment.In the food salinity removed many methods, as physics, chemical processes such as ion-exchange, ultrafiltration, electrodialysis.Ultrafiltration and electrodialysis are a kind of modern techniquies, its salinity in can the effective elimination macromolecular cpd, but for protein egg white peptide, because molecular weight is relatively very little, adopt ultrafiltration or osmotic technique to handle the loss that will certainly cause some low peptide molecules, influence nitrogen recovery, so we adopt desalting method-ion-exchange commonly used to remove salinity in the egg white peptide.
The present embodiment demineralising process is: anion-cation exchange resin is adorned post, get egg white peptide crude product with 8.5～9.5 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 8.5～9.5 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.
Through behind H type Zeo-karb and the OH type anionite-exchange resin, most of salinity is removed by exchange, makes that salt residues is no more than the physiological requirements amount in the egg white peptide.
Embodiment seven: the present embodiment demineralising process is: anion-cation exchange resin is adorned post, get egg white peptide crude product with 10～11 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 10～11 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.
Embodiment eight: the present invention is because of controlling its hydrolysis degree, and therefore obtaining the egg white peptide does not almost have bitter taste.But in hydrolytic process,, make the egg white peptide have peculiar smell, influence product quality because the fracture of peptide bond discharges some sulfhydryl compounds.The impression degree and the temperature correlation of peculiar smell, temperature is high more, and peculiar smell is big more, and when temperature was lower than 20 ℃, peculiar smell was not obvious.The method of removing peculiar smell has: use the gac selective separation, the covering of organic acid such as oxysuccinic acid and pectin, maltodextrin etc.Consider that activated carbon treatment will certainly cause proteinic loss, we select for use cycloheptaamylose that foreign substances is carried out embedding.
The present embodiment deodorising process is: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 2.2～2.9% of protein quality in the demineralised liquid, gains are finished product.
Embodiment ten: the present embodiment deodorising process is: gained effluent liquid after the desalination is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 3～3.9% of protein quality in the effluent liquid, gains are finished product.
Claims (9)
1, a kind of preparation method of egg white oligopeptide is characterized in that its preparation process is:
A. raw materials pretreatment: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 3.5～5.5%, will dilute egg white solution then and pour into and heat 10～30 minutes in the reactor, and gains are heat denatured egg white;
B. proteolysis: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 58～68 ℃, adding acid or alkali makes the pH value of sex change egg white 8.0～8.5, adding the Alcalase enzyme account for sex change egg white internal protein quality 3～6% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.0～8.5 the pH value of reaction solution, hydrolysis time is 1～3 hour, hydrolysis finishes the back and adds acid for adjusting pH value to 4.2～4.6, be warmed up to 90 ℃ of core temperatures, keep and enzyme carried out being cooled to room temperature rapidly after the deactivation in 10 minutes, then gains are placed whizzer, centrifugal 20～40 minutes of 4000rpm, supernatant liquor is egg white peptide crude product;
C. desalination: anion-cation exchange resin is adorned post, get egg white peptide crude product with 8～12 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 8～12 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid;
D. deodorization: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 2～4% of protein quality in the demineralised liquid, gains are finished product.
2, the preparation method of egg white oligopeptide according to claim 1, the operating process that it is characterized in that the raw materials pretreatment stage is: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 3.6～4.5%, to dilute egg white solution then and pour into and heat 15～20 minutes in the reactor, gains are heat denatured egg white.
3, the preparation method of egg white oligopeptide according to claim 1, the operating process that it is characterized in that the raw materials pretreatment stage is: wash the egg back of beating eggs and separate the yellow and white, get egg white then and add water, the concentration that makes the egg white internal protein is 4.6～5.2%, to dilute egg white solution then and pour into and heat 22～28 minutes in the reactor, gains are heat denatured egg white.
4, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that the proteolysis process is: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 59～60 ℃, adding acid or alkali makes the pH value of sex change egg white 8.1～8.2, adding the Alcalase enzyme account for sex change egg white internal protein quality 3.5～4.5% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.1～8.2 the pH value of reaction solution, hydrolysis time is 1.5～2 hours, hydrolysis finishes the back and adds acid for adjusting pH value to 4.3～4.4, then gains are placed whizzer, centrifugal 25～30 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.
5, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that the proteolysis process is: stir sex change egg white and simultaneously the temperature of sex change egg white is reduced to 61～63 ℃, adding acid or alkali makes the pH value of sex change egg white 8.3～8.4, adding the Alcalase enzyme account for sex change egg white internal protein quality 4.6～5.5% then is hydrolyzed and constantly stirs, adding alkali maintains between 8.3～8.4 the pH value of reaction solution, hydrolysis time is 2.1～2.4 hours, hydrolysis finishes the back and adds acid for adjusting pH value to 4.45～4.55, then gains are placed whizzer, centrifugal 32～34 minutes of 4000rpm, supernatant liquor is egg white peptide crude product.
6, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that demineralising process is: anion-cation exchange resin is adorned post, get egg white peptide crude product with 8.5～9.5 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 8.5～9.5 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.
7, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that demineralising process is: anion-cation exchange resin is adorned post, get egg white peptide crude product with 10～11 times of column volumes/hour flow velocity pass through Zeo-karb, collect effluent liquid, then with effluent liquid with 10～11 times of column volumes/hour flow velocity by anionite-exchange resin, demineralised liquid.
8, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that deodorising process is: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 2.2～2.9% of protein quality in the demineralised liquid, gains are finished product.
9, the preparation method of egg white oligopeptide according to claim 1, it is characterized in that deodorising process is: demineralised liquid is carried out embedding with cycloheptaamylose, make the cycloheptaamylose of adding account for 3～3.9% of protein quality in the demineralised liquid, gains are finished product.
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| CN 03111600 CN1215774C (en) | 2003-04-29 | 2003-04-29 | Albumen oligo peptide and preparing method thereof |
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| CN 03111600 CN1215774C (en) | 2003-04-29 | 2003-04-29 | Albumen oligo peptide and preparing method thereof |
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| CN1215774C true CN1215774C (en) | 2005-08-24 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101012472B (en) * | 2007-02-07 | 2010-09-15 | 东北农业大学 | Method for preparation of egg white oligopeptide having high F value |
| CN107772313A (en) * | 2017-11-17 | 2018-03-09 | 中国科学院青岛生物能源与过程研究所 | A kind of preparation method that egg white powder is made up of dipeptides~pentapeptide |
| CN108148881A (en) * | 2017-12-29 | 2018-06-12 | 浦江县美泽生物科技有限公司 | The preparation method of hemoglobin polypeptide powder |
| CN109806382B (en) * | 2019-01-29 | 2022-06-14 | 南昌大学 | A gallus Domesticus peptide composition and its application in preparing medicines for treating dysmenorrhea |
| CN113424930A (en) * | 2021-06-23 | 2021-09-24 | 焦作晋悦堂生物科技有限责任公司 | Preparation process and equipment of selenium-rich small-molecule oligopeptide health-preserving poultry eggs |
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