Research On The Key Production Technology Of High F Value Oligopeptide From Egg White And Its Product Development

As one of the biologically active peptide, the high F value few-peptide has its own special amino acid composition and peptide chain structural pattern. It is able to the function of adjuvant the cure of hepatocerebral disease, improve the protein nutritional status of the patients that suffer operation and that lie in bed, amendment the mental state of coma hepaticum patients, cut down the level of blood ammonia and so on.Now, a large number of studies on the preparation of the high F value oligopeptide have been down at home and abroad, and they have formed a fairly mature operation system from the choice of the materials to the extraction of it. In the recent years, studies on the extraction of the high F value oligopeptide from the vegetable protein such as the Soy protein, Corn gluten and the sunflower Protein Concentrate the extremely thorough, but that on the animal protein such as egg white from the Poultry and Eggs is just few. The present study that is based on the study on the preparation of the high F value oligopeptide through twice enzymic hydrolysis is to work out the key processing technology from the material--egg whites. The present study can not only push about the study on the multiple function factors of eggs, increase the ingestion and utilization rate of the protein but also promote that on the multiple utilization of the egg product, and thus it is able to establish a research found to the exploitation of the active compound of the egg products.The present study first treated the egg whites to heat denature, thermal management could make the protein denature, broke its internal construction, open the peptide chain and make the restriction site snagged, and thus it can increase the utilization rate of the protease and hydrolyze rate of the protein. The present study have found the optimal technologic parameters of the thermal treatment: the denature time-10min;the denature temperature-90℃;the quantity of the enzyme-5%; the degree of hydrolysis under thermal treatment is 4 times to that without it and after 5-hour enzymolysis the degree of protein's hydrolysis comes to 26.68%.This thermal treatment increases the speed of the enzymolysis, decreases twice of the dosage of the enzyme, saves the product cost, and thus it establish a research found to the full scale industrial operation in the later period.The mixed peptide that is obtained by the way of complex enzyme digestion contain egg white,polypeptide,oligopeptide and amino acid all that exist with tiny molecular and a great deal hydronium. In order to obtain active high F value oligopeptide whose molecular weight is less 1000Da,we can make use of the technology of ultrafiltration membrane abruption and purification on zymolyte, and make the mixed peptide get across the ultra filtration membrane whose molecular weight is 1000Da.thus we start to deal with these three influcencing factors---pressure on the film,temperature and the concentration of oligopeptide liquid in the course of orthogonality experiment with film' s efficiency as guide line and educe the optimal process parameters. ultra filtration membrane purification' s optimal process parameters are pressure with 12.5psi,temperature with 40℃and the concentration of oligopeptide liquid with 10%.in these conditions, the more the quantity of oligopeptide that get acoss the film in unit time and unit area,the more high film' s efficiency is.Eventually,we obtain oligopeptide liquid whose molecular weight is less 1000Da after ultrafiltration, and the degree of pureness is increased.In the hydrolysis process, in order to maintain the enzymolysis at an optimum pH value, NaOH alkaline solution needs to be continually added to the hydrolysate to neutralize the superflous H~+, which led to large amounts of Na~+ left in the hydrolysate. Meanwhile, its ash content achieved as high as 17.1 %.As excessively salinity would do harm to the human health, it is necessary to desalinate the hydrolysis.This research uses the ion exchange resin separate technology and the filter diaphragm technology which are commonly used in desalinization, and then makes a comprison with the two desalinization effects, after optimizing the two desalinization form'results by multiple linear regression orthogonality design and unit orthogonal polynomial regression design, we obtained that nano-filtration membrane desalination technology has a good desalinization effect and is applicable to large-scale industrial production. The desalinization rate achieve to 77.3%. After analyzing the membrane filtered oligopeptide solution with the high performance gelatum liquid phase analysis method, the chief molecular weight distribution of the oligopeptide mixture we obtained ranges from 175.5 Da to 576.9Da, and its content accounts 84.354% of the oligopeptide mixture. the chief molecular weight ranges from 576.9 Da to 996.4Da, its content accounts 10.422% of the oligopeptide mixture.Currently, the country has a mature preparation technic of oligopeptide, industrialized oligopeptide have come into the market. Most of their products face to the consumer in the form of oligopeptide powder and oral solution. In order to improve the single market form, the study has developed the oligopeptide new edible products. Firstly, we useβ-cyclodextrin specific molecular structure embed the egg white high F oligo-peptide , reduce the inherent fishy smell and the residual bitter flavor in the egg white .in order to prepare the tasteless high F value egg white oligo-peptide powder. Then ,we produce microcapsule of high F value oligopeptide from egg white with microcapsule pelleting technology in the double emulsifying and spray drying way. These two kinds of oligopeptide products not only enrich the oligopeptide products on the market and also change the single use form. Meanwhile the buried oligopeptide has a better release effect, and fully improves the bioavailability of oligopeptide as well as extending the function time of active ingredients, and reducing the number of consumption, which played a significance role in displaying its functionality.As people's demand on the functional bioactive peptide increased, a variety of bioactive peptides have been successfully achieving industrialization. When it comes to egg white protein powder as raw materials to produce high F value oligopeptide, it lacks a complete set of technology system which is applicable for the large-scale production in the industry. On the basis of small test in the laboratory, this study deals with the enlarged process production technology of high F value oligopeptide from egg white. The test expanded from 600mL egg white protein hydrolysate in the laboratory to the 50L protein hydrolysis solution, and then to 300 L. The whole testing multiples expanded 500 times. In the whole process of oligopeptide preparation, all the experiments were made in accordance with the principles and the degree of hydrolysis has achieved the desired results. After spray drying, the peptide liquid went through physical and chemical testing. Its protein content is 86.1%, with ash content 7.1% and moisture content is 5.3%, which have reached the national standard. After analyzing the membrane filtered oligopeptide solution with the high performance gelatum liquid phase analysis method, the chief molecular weight distribution of the oligopeptide mixture we obtained ranges from 200 to 600Da; it provides reliable process parameters for the next phase of industrial production.