卵黄高磷蛋白工业化提取工艺的研究

以鸡蛋为原料,旨在寻找一种从鸡蛋中批量提取卵黄高磷蛋白的工业化提取工艺。通过反复试验,确定了提取卵黄高磷蛋白的最佳工艺条件为:以9倍于蛋黄质量的水除去蛋溶液中的水溶性蛋白,比值为1:3的乙醇与己烷混合溶液脱脂后,利用1.80mol/L NaCl溶液提取卵黄高磷蛋白,同时通过膜透析的方法脱盐使其纯度得到提高,最终产品纯度可以达到(以N:P比值计)3.28。     

卵黄高磷蛋白工业化提取工艺的研究

以鸡蛋为原料,旨在寻找一种从鸡蛋中批量提取卵黄高磷蛋白的工业化提取工艺。通过反复试验,确定了提取卵黄高磷蛋白的最佳工艺条件为:以9倍于蛋黄质量的水除去蛋溶液中的水溶性蛋白,比值为1:3的乙醇与己烷混合溶液脱脂后,利用1.80mol/L NaCl溶液提取卵黄高磷蛋白,同时通过膜透析的方法脱盐使其纯度得到提高,最终产品纯度可以达到(以N:P比值计)3.28。      

鸡蛋中卵黄高磷蛋白的研究

本文介绍了鸡蛋中卵黄高磷蛋白的制备、功能性质及其开发应用的前景。     

卵黄高磷蛋白提取的工艺研究

研究了以鸡蛋黄为原料,通过分离其它水溶性蛋白,脱除脂类,然后用1.75mol/LNaCl溶液提取卵黄高磷蛋白的工艺条件。探讨了用水量、有机溶剂种类及用量、NaCl溶液浓度对卵黄高磷蛋白收率的影响。经过正交试验,确定了最佳工艺条件,为批量生产提供了依据。     

卵黄高磷蛋白的研究进展

结合国内外关于卵黄高磷蛋白的最新研究动态,介绍了它的组成、提取、功能性质及其开发应用前景。卵黄高磷蛋白有着良好的热稳定性、抗氧化性及乳化性能,在一定条件下对大肠杆菌有致死作用,将之与半乳甘露聚糖连在一起,其功能性质有提高。卵黄高磷蛋白及其水解得到的磷酸肽类有很好的持钙性,这些生物活性肽能增加小肠对钙的吸收及其在体内的蓄积,也能促进铁、锌等离子的吸收,因此它作为潜在的功能食品因子将有良好的应用前景。     

脱脂鸭蛋黄粉中卵黄高磷蛋白的提取优化

为优化NaCl溶液提取卵黄高磷蛋白的工艺条件,提高提取率,以卵黄高磷蛋白的得率为指标,选用Box-Behnken设计,采用4因素3水平的响应面分析法,探讨了洗涤次数、液料比、提取时间、NaCl浓度对卵黄高磷蛋白得率的影响。结果表明:各因素对卵黄高磷蛋白得率的影响的主次顺序为,洗涤次数>液料比>提取时间>NaCl浓度,卵黄高磷蛋白得率的理论极值为5.47%。卵黄高磷蛋白的最佳提取工艺参数为:NaCl浓度12%,提取时间5 h/次,洗涤次数5次,液料比(g∶mL)12∶1;在此条件下,卵黄高磷蛋白的得率为5.27%,提取率为88.16%。     

卵黄高磷蛋白调控生物矿化的研究进展

近年来研究发现磷酸化蛋白质在生物矿化过程中起着重要的作用,而卵黄高磷蛋白是目前自然界中磷酸化程度最高的蛋白质之一,已有部分研究证明了卵黄高磷蛋白具有矿化调节作用,但关于它调控矿化的活性位点及具体机制还不明确。本文概述了生物矿化发生的环境、矿化原理、矿化过程及矿化调控等内容,对卵黄高磷蛋白调控生物矿化的相关假说及研究进展进行了探讨。     

卵黄高磷蛋白磷酸肽制备工艺的研究

以卵黄高磷蛋白为原料,经碱法脱磷,胰蛋白酶水解后制备成卵黄高磷蛋白磷酸肽(PPP)。研究表明,脱磷率为42.43%的PPP其钙结合能力最强,同时确定了PPP制备过程中的最佳酶解条件为:底物浓度为1%,温度为50℃,酶浓度6%,pH为10,此时卵黄高磷蛋白的水解度为21.8%。     

卵黄高磷蛋白的酶解及磷酸肽的持钙性质

以工厂生产蛋黄免疫球蛋白的副产物为原料,从中提取卵黄高磷蛋白,后者再经碱法脱磷、胰酶水解后制备得到卵黄高磷蛋白磷酸肽（ＰＰＰ）。ＰＰＰ具有延缓磷酸钙沉淀的能力,沉淀时间与对照组相比推迟至２０．３min。     

卵黄高磷蛋白磷酸肽制备工艺的研究

以卵黄高磷蛋白为原料,经碱法脱磷,胰蛋白酶水解后制备成卵黄高磷蛋白磷酸肽(PPP)。研究表明,脱磷率为42.43%的PPP其钙结合能力最强,同时确定了PPP制备过程中的最佳酶解条件为:底物浓度为1%,温度为50℃,酶浓度6%,pH为10,此时卵黄高磷蛋白的水解度为21.8%。      

Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

Phosvitin in water at pH 7 had a denaturation temperature (T_d) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the T_d decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in T_d. Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min.     

pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin

The emulsifying properties of phosvitin dissolved in water and 0.1, 0.5 and 1.0 M NaCl were determined from pH 3 to 10. The change in its emulsifying activity (EA) with pH was slight but significant (p<0.05) and emulsion stability (ES) was relatively high (68-73%), except at pH 5 (17%) and 10 (48%). The EA of phosvitin was higher than that of bovine serum albumin (BSA) at pH 3 or 8 and ES was higher than BSA at all pH levels except at pH 5 and 10. Added NaCl decreased in the EA of phosvitin at pH 3 and 10 and decreased the ES between pH 3 and 9. Increased instability of emulsions resulted mainly in coalescence of oil droplets at NaCl ≥ 0.5M. Salt increased the viscosity of phosvitin emulsion only at pH 3 but not at pH > 5. The viscosities of BSA emulsions were higher than those of phosvitin at pH 3, 5 or 8.     

卵黄高磷蛋白酶解和脱磷对乳化性的影响研究

卵黄高磷蛋白被发现比别的食品蛋白质的乳化性尤其乳液稳定性高。蛋白酶和磷酸酯酶可使乳化活性和乳液稳定性明显降低;卵黄高磷蛋白的蛋白酶水解导致大肽链(高磷酸化核心区50～210个肽)和小肽链裂解(N-端1～49个肽和C-端211～217个肽);不含小肽的肽不具备优秀的乳化特性,蛋白质中一部分小肽在乳化特性中扮演着重要角色;磷酸酯酶处理后,卵黄高磷蛋白中磷酸酯的静电排斥力对乳化性有显著影响;磷酸充分作用后的残基的这部分蛋白质对高乳化特性至关重要。     

How Can the Value and Use of Egg Yolk Be Increased?

The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co‐product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale‐up production methods, which is vital for the practical applications, is discussed when appropriate.     

卵黄高磷蛋白磷酸肽的制备及钙结合性质研究

以卵黄高磷蛋白质为原料 ,经碱法脱磷、胰蛋白酶水解后分离制备得到一种新型的卵黄高磷蛋白磷酸肽 (PPP) .卵黄高磷蛋白质经 0 .1,0 .2 ,0 .3,0 .4mol/LNaOH处理 3h ,脱磷率分别为34.6 % ,81.6 % ,92 .5% ,96 .3% .SDS PAGE电泳结果显示 ,脱磷卵黄高磷蛋白质经胰蛋白酶水解后 ,产物为小分子肽 .经BaCl2 法和超滤法分离得到的磷酸肽的平均氨基酸残基数分别为 10个与2 0个 .对PPP的钙结合能力进行了研究并同商品化酪蛋白磷酸肽 (CPP)进行了比较 .PPP能有效地与钙络合 ,因而它在功能食品中有着较好的应用前景 .     

On the use of ultrafiltration for the concentration and desalting of phosvitin from egg yolk protein concentrate

An ultrafiltration‐based approach was integrated in the preparation of phosvitin (PVs) from delipidated egg yolk proteins. An attempt was made to concentrate PVs as well as to desalt by means of the diafiltration technique. Primary experiments were devoted to optimise the ultrafiltration performance as function of parameters such as the effects of pH, feed concentration and transmembrane pressure on permeate flux with the 10‐kDa molecular weight cut‐off (MWCO) polyethersulfone membrane at laboratory scale. Higher permeate flux values were observed at low concentration and at alkaline pH, whatever transmembrane pressure studied. Then, desalting of PVs was carried out at 50 °C with 10‐ and 30‐kDa MWCO membranes. The results showed that desalting of PVs was obtained with both the 10‐ and 30‐kDa MWCO membranes and with a few loss of protein in the permeate side.