Method for the production of protein-supplements lysozyme
(57) Abstract:Usage: the invention relates to the food industry. The inventive method for the production of protein-lysozyme additives involves the enzymatic hydrolysis of protein with preliminary compulsory filtering using as an enzyme preparation of Pancreatin. The invention relates to food industry, namely the production of functional food additives on the basis of products of processing of eggs.There is a method of production of dry egg powder, including: receiving and sorting eggs, washing eggs, disinfection, breaking the eggs and release the contents of the egg from the shell, mixing the egg mass and filtering, pasteurization, drying and packaging of the finished product .The disadvantage of this method is that the use of egg powder as a component of the formulations of specialized products for feeding infants is problematic because of the presence of large quantities of protein fractions with high molecular masses, which is a strong allergen.The closest in technical essence to the proposed image the nogo protein .The disadvantage of this method is that the process of obtaining lysozyme supplements for children's dairy products is associated with the production of hazardous by the necessity of using hydrochloric acid, providing course of the hydrolysis process, stated in this way the drug pepsin. Duration of hydrolysis is at least 50 hours during which you want the temperature of the hydrolyzate at 4 - 8oC followed by heating and temperature control at 28 - 30oC.The aim of the proposed method is to simplify the process and reduce its duration.This objective is achieved in that in the method of manufacturing a dry protein-lysozyme supplements involving enzymatic hydrolysis of egg white before enzymatic hydrolysis of the protein is subjected to forced filtration separation of mineral and organic impurities that reduce the viscosity to a value of (3 - 5)10-3Pas, as the enzyme preparation used Pancreatin, and the enzymatic hydrolysis is carried out at 48 - 52oC within 3.5 - 4 hours, after which the resulting hydrolysate is dried.The way the OS is polnocennye eggs and technical marriage, wash with 0.2% solution of caustic soda at 30oC with soaking for 5 min, washed with water, dried with, disinfect the surface of the shell using a germicidal lamp located at a distance of 5 - 10 cm from the surface of shell eggs for 30 s, break eggs, release the contents of the shell fractionary on white and yolk protein is subjected to forced filtration viscosity reduction and separation of mineral and organic impurities, for example, using a cylindrical mesh filter at a pressure of 2 to 2.5 MPa. Thus treated protein is heated using a heat exchanger to a temperature of (56 1)oC for 20 to 40 C, kept at this temperature for 20 min, placed in a vessel equipped with a jacket and a stirrer. Make a 1.5 - 2 kg of Pancreatin medical per 100 kg of raw material in the form of an aqueous 20% solution. Pancreatin is diluted with water with a temperature of 30 - 35oC. carry out the hydrolysis of the protein at 48 - 50oC within 3.5 - 4 hours with constant stirring. The hydrolysate is dried by spray method at a temperature of incoming air 180 - 200oC facing - 90 - 100oC. the Duration of the technological process is reduced by about 12 times compared to spoa, thereby, contributing to better exposure of the enzyme to the substrate and, hence, accelerates the process of hydrolysis.Temperature (50 2)oC facilitates intense during the process of hydrolysis. This temperature also ensures that protein-lysozyme supplements necessary for components of children's products microbiological indicators, as it is not foreign flora growth.The reaction of protein with fresh chicken eggs alkaline (pH of 7.6 and 9.3). So for hydrolysis were selected enzyme has optimum activity at alkaline environment. Of alkaline protease was selected Pancreatin, as this enzyme is allowed to use in the manufacture of products for children and therapeutic feeding, it is produced by the domestic industry and affordable.In the experiments, it was determined the optimal dose of the making of the enzyme, which is 1.5 - 2 wt.% the protein. At lower concentrations of hydrolysis is very slow, due to the presence in the protein of eggs inhibitor of trypsin.Lysozyme is a thermolabile enzyme. However, as a result of the research showed that in the hydrolysis of egg white by Pancreatin ptate the application of these process parameters of the hydrolyzate obtained protein-lysozime Supplement with a sufficient degree of protein hydrolysis (5 - 7%).Dry protein-lisarinna additive obtained by the proposed method is a product of white or light cream color. The moisture content does not exceed 6%, physico-chemical and microbiological parameters it meets the requirements for components for baby food. The additive is stored without significant changes in the organoleptic, physico-chemical and microbiological parameters at a temperature of not more than 20oC six months, at a temperature of not more than 8oC is one year.Example 1. In separated filtered fresh protein diet eggs with a viscosity of 0.004 Pas make a prepared solution of Pancreatin at the rate of 1.5 kg per 100 kg of whole egg protein. Pancreatin is dissolved in water with temperature (32 + 2)oC in the ratio of enzyme : water is 1 : 4. The hydrolysis is carried out at 50oC for 4 hours with periodic mixing. The dried product at a temperature of incoming air 190oC facing - 95oC. Get protein-lysozime Supplement with the following parameters: the amount of lysozyme - 32 mg/g, the degree of protein hydrolysis is 6.2%, the moisture content of 4.04%.Example 2. In separated filtered protein fresh dietic the CSOs protein. The hydrolysis is carried out at 48oC for 3.5 hours the Dried product at a temperature of incoming air 180oC facing - 90oC. Get protein-lysozime Supplement with the following parameters: the amount of lysozyme - 35 mg/g, the degree of protein hydrolysis of 5.5%, the moisture content of 4.83%.Example 3. In separated filtered fresh protein diet eggs with a viscosity of 0.5 Pas make a prepared solution of Pancreatin at the rate of 1.5 kg per 100 kg of whole egg protein. The hydrolysis is carried out at 52oC for 4 h Dried product at a temperature of incoming air 200oC facing - 100oC. Get protein-lysozime Supplement with the following parameters: the amount of lysozyme - 30 mg/g, the degree of protein hydrolysis is 6.8%, the moisture content of 3.54%.Example 4. In separated filtered fresh protein diet eggs with a viscosity of 0.003 Pas make a prepared solution of Pancreatin based 1,0 kg per 100 kg of whole egg protein. The hydrolysis is carried out at 50oC for 4 h Dried product at a temperature of incoming air 190oC facing - 90oC. Get protein-lysozime Supplement with the following parameters: the amount of lysozyme - 32 mg/g, the degree of hydrolysis of protein and 3.5%, the content of 5. In separated filtered fresh protein diet eggs with a viscosity of 0.004 Pas make a prepared solution of Pancreatin based 2,0 kg per 100 kg of whole egg protein. The hydrolysis is carried out at 46oC for 2 hours the Dried product at a temperature of incoming air 185oC facing - 90oC. Get protein-lysozime Supplement with the following parameters: the amount of lysozyme - 32 mg/g, the degree of protein hydrolysis of 4.2%, the moisture content of 4.83%. The degree of protein hydrolysis is unsatisfactory due to insufficient duration of the process.As can be seen from the examples, the selected modes of the technological process allows to obtain protein-lysozime Supplement with a high content of lysozyme, a satisfactory degree of hydrolysis and low moisture content, physico-chemical and microbiological indicators meet the requirements to components for baby food.The use of the invention will allow to organize industrial production of inexpensive dry food supplements for baby food containing important for an organism of the child protective factor - lysozyme. Mother's milk is for the newborn the main source of the children, the increase in acidity of gastric contents and activity of pepsin, has a beneficial effect on the reproduction of bifidobacteria and lactobacilli in the intestine and the formation of the normal microflora of the oral cavity. When artificial feeding, the amount of lysozyme in the digestive system of the child is determined mainly by endogenous factors and does not meet the needs of the growing organism. In this regard, it is advisable to enrich the lysozyme food products intended for artificial and mixed feeding infants. The centralised production of protein-lysozyme supplements will contribute to the supply of the enterprises producing baby food, this important biologically active component.In addition to lysozyme, protein-lisarinna Supplement also contains rich in sulfur-containing amino acid protein, which can be corrected amino acid composition of children's dairy products.The technology of protein-lysozyme supplements is environmentally friendly and can be easily implemented in existing plants producing dry egg white without the use of additional equipment. The way prosum, before enzymatic hydrolysis of the protein is subjected to forced filtration separation of mineral and organic inclusions, providing viscosity reduction to the value (3 - 5) 10-3PA, as the enzyme preparation used Pancreatin, and the enzymatic hydrolysis is carried out at 48 - 52oWith over 3.5 to 4.0 h, after which the resulting hydrolysate is dried.
FIELD: food industry.
SUBSTANCE: invention is related to poultry-processing industry. The method envisages separation of egg albumen from yolk, stirring albuminous mass, addition of an acid, heat treatment of the albuminous mixture and pasterurisation of the albumen product. The acid is represented by citric, lactic or malic acid or a mixture of these acids in an amount of 1.0 - 6.0% (by weight) in the form of a 5% water solution till the albuminous mixture pH is 4.5-6.1. Heat treatment of the albuminous mixture is implemented during 1-3 minutes till temperature is 60-70°C; then one separates the liquid phase. Then the coagulate is pasteurised at a temperature of 80-90°C during 10-20 minutes.
EFFECT: invention allows to preserve native properties of egg albumen and enhance the product quality.
FIELD: food industry.
SUBSTANCE: method involves preliminary heating of native whole egg proteins at a temperature no more than 65°C during 2 - 15 minutes. The first stage of hydrolysis is performed using the first protease chosen from the group containing Bacillus amyloliquefaciens and Bacillus licheniformis bacterial proteases and their mixtures, trypsin and pancreatin. One performs an intermediate heating stage whereat the first hydrolysis product is heated up to a temperature no more than 75°C. The second stage of hydrolysis is performed using the second protease chosen from the group containing Bacillus licheniformis bacterial proteases, Aspergillus oryzae fungous proteases, trypsin and pancreatin and one proceeds with an inactivation stage whereat the second hydrolysis product is heated up to 85-90°C and maintained at this temperature during 30 minutes. Optionally Aspergillus oryzae fungous protease may be added in an amount of 10 - 60% during the intermediate heating stage; the Aspergillus oryzae fungous protease remainder is added after the intermediate heating stage.
EFFECT: invention allows to manufacture hypoallergenic proteins of whole egg.
3 cl, 2 dwg, 6 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry. The food composition for usage in food products for phenylketonuric children includes a dry egg product - 5-30 wt % in terms of dry substance and swelling maize starch - 70-95 wt % in terms of dry substance.
EFFECT: introduction of the food composition with an egg protein product into dishes recipes enhances the product nutritious value, has an immune-stimulating effect, allows to dose phenylalanine in alimentation of phenylketonuric children.
2 cl, 2 tbl, 3 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry. The product contains whey proteins -15÷20, egg protein - 10÷12, dry beestings - 4÷7, L-glutamine amino acid -1÷5, fructose - 6÷10, vegetal food fibres complex represented by a mixture of gum arabic and fructooligosaccharides taken at a weight ratio of (30-70):(70-30) 1÷5, creatine monohydrate - 3÷5, vitamin premix - 0.12÷0.15, mineral premix - 2.02÷2.05, flavouring additives - 0.48÷0.62 and maltodextrin - up to 100. The ratio of initial components is expressed in terms of wt %.
EFFECT: invention allows to manufacture a product with enhanced nutritive value, intensified anticatabolic, immunomodulating, detoxification and lipid-mobilising properties.
4 cl, 3 ex
SUBSTANCE: invention relates to a preparation containing fertilised eggs, a method of its preparation and application. Preparation of eggs includes a mixture of yolk and protein extracted from fertilised eggs, incubated for a period of time from 18 to 36 hours. Said mixture of yolk and protein is characterised by such ratio, in compliance with which protein content is equal to 2 vol% to 40 vol%. Method for producing preparation of eggs involves incubation of fertilised eggs for a period of time from 18 hours to 36 hours; selection of certain amount of yolk and a certain amount of protein from incubated fertilised eggs obtained at previous step, in such proportion that protein quantity ranges from 2 vol% to 40 vol% of volume of yolk; homogenised yolk and protein and sharp cooling of preparation of eggs. Invention also discloses a functional food product, a dietary supplement, pharmaceutical, veterinary and cosmetic composition containing said preparation of eggs. Disclosed is use of said preparation of eggs as a cosmetic agent for skin care, as well as hair or fur. Also disclosed is use of preparation of eggs for preparing a drug for treating acute or chronic pain in case of conditions associated with pain; for treating degenerative diseases and conditions associated with inflammation.
EFFECT: invention enables to obtain a preparation of eggs with high regenerative, analgesic and anti-inflammatory properties.
19 cl, 12 dwg, 11 ex