Low-phosphorus high-calcium egg white peptide and preparation method and application thereof

• Main Authors: XIANG DAXIONG, LIU BING, XIA QINYU, WANG JIANHUA, XU BIXIANG, CAO WEI, XIA ZHISHENG, ZHAO TANTAI
• Format: Patent
• Language: Chinese; English
• Published: 10.08.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PEPTIDES; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention provides a preparation method of a low-phosphorus high-calcium egg white peptide. The preparation method comprises the steps: egg white and water are mixed, heated and boiled, and an egg white solution is obtained; a protease composition is added into the egg white solution, the mixture is heated to 45-55 DEG C for an enzymolysis reaction, and egg white enzymatic hydrolysate is obtained; calcium oxide is added into the egg white enzymatic hydrolysate to adjust the pH value of the egg white enzymatic hydrolysate, and heated and boiled to obtain an egg white reaction solution; the egg white reaction liquid is filtered by using a microfiltration membrane with the pore diameter of less than or equal to 0.22 mu m to obtain egg white filtrate; through the mode, protein is fully hydrolyzed, and phosphorus in the protein is converted into free-state phosphorus; meanwhile, calcium oxide is used for removing free phosphorus precipitates, and the phosphorus content of the egg white peptide is reduced while