Preparation Of Hypoallergenic Egg White Protein By The Ultrasonic Combined Treatment With Glycation And Plant Design

Egg products have excellent functional properties,so they are often used as raw materials,additives,additives and nutritional enhancers for the processing of pasta,meat and leisure foods.However,with the increasing consumption of eggs and the extension of the application range,the rate of egg allergy has also increased year by year,and the market has not yet have desensitized egg white powder products.In this paper,we study the effect of ultrasonic pretreatment combined with glucose glycosylation on the structure,sensitization and functionality of commercially available egg white powder,and use it as the basis for an annual output of 300 tons of desensitized egg white product factory layout,product plans,production processes,cost accounting,economic benefits,etc.were described in detail,and corresponding plant design drawings were drawn.Results are as follows:1.Ultrasound combined with glycosylation can effectively alter the molecular structure of egg white protein and promote its glycosylation reaction:compared with the without untreated samples,the composite treatment will make the weight of the egg white protein molecular,UV absorption,surface hydrophobicity and free sulfhydryl content increase,fluorescence intensity and free amino acid content decrease.And they have the maximum degree of change under the condition of 15 min and 600 W.It indicates that ultrasound has a significant combined effect with glycosylation.Proper ultrasound pretreatment can expand the protein structure and promote glycosylation reactions.2.Ultrasound combined glycosylation can effectively reduce the sensitization of ovalbumin and egg white protein.With Ig E and Ig G as the main index,it is found that ovalbumin sensitization can reflect the sensitivities of egg white protein to a certain extent,and the two has a similar trend of change.3.After different ultrasonic intensity modified samples,the sensitivities of ovalbumin and egg white protein and the structure of egg white powder all changed to the greatest extent under the conditions of 15 min and 600 W,which showed that the sensitization of egg white and egg white protein had significant correlation with the structure of egg white powder.4.Ultrasonic combined glycosylation is the best method to prepare desensitized egg white powder: p H8.0,ultrasonic time 15 min,power 600 W,sugar: protein mass ratio 8:1,glycosylation time 4h,temperature 70 degrees,the sensitivities ofovalbumin and egg white protein are reduced to the greatest extent.The dissolubility,emulsification and antioxidant activity of the desensitized egg white powder prepared under this condition also increased to a certain extent,and the compound modification could still maintain and even improve the quality of the product after the digestion in vitro.5.The annual production of 300 t desensitized egg white powder product factory design: the annual demand for egg 597.4t,glucose 286.8t,the total cost of12.6030 million yuan,annual sales total of 18.8146 million yuan,gross profit3.7657 million yuan,pure profit 2.3724 million yuan,is a high value-added product,yolk and eggshell by-products,and other by-products are also We have made full and reasonable use to achieve high value and efficient utilization.