Egg is one of the most important nutritious foods for human beings, and it is also a product worthy of further processing. With the development of science and technology, people's understanding of eggs has also evolved from simple consumption to deep processing and biological extraction of eggs. Get whole egg powder, egg yolk powder, protein powder, protein tablets, egg white oligopeptide, lecithin, egg yolk immunoglobulin, lysozyme, calcium acetate, citrate protein, calcium citrate, egg yolk, egg butter from eggs Etc. extract. It has a wide range of uses in modern food, bioengineering, pharmaceutical, health care and beauty, industrial and military industries, and plays a useful and unique role. Here only talk about lysozyme and protein sheet processing technology and development prospects.
1. Market analysis and development prospects
Although the production of eggs in China is large, its processing technology is low. Especially the high-value-added natural products in egg products have low level of high-efficiency extraction technology and product development technology, which makes egg products a low value-added commodity and restricts the development of poultry industry. . Therefore, through research to improve the high-value-added natural products in China's egg products, the high-efficiency extraction technology and product development technology level, improve the commodity value of egg products, truly make the egg processing industry become the leader of the animal husbandry industry, promote the rapid development of the poultry industry, increase the number of eggs in China The competitiveness of products in the international market.
1.1 lysozyme
Lysozyme, also known as cytosolic enzyme or N-acetylmuramose hydrolase, is a white crystalline powdery solid, odorless, non-toxic, soluble in water, and can be used as a biocatalyst. It is widely distributed in animal tissues and secretions, and is the most abundant in egg white, and its content accounts for 3.4%-3.5% of the total egg white.
Lysozyme has a wide range of uses, extremely high added value, considerable economic benefits, and promising prospects. Its main applications are:
In the food industry: it can be used as a food preservative; lysozyme is an essential antibacterial protein for infant growth and development; lysozyme is a proliferative factor of bifidobacteria, which directly or indirectly promotes the proliferation of infantile intestinal bifidobacteria, Promote the formation of fine curd in the gastrointestinal tract of infants, which is digested and absorbed by infants.
Clinical application in medicine: Lysozyme can participate in the metabolism of polysaccharides in the human body, accelerate the repair of mucosal tissues, and has anti-infective, anti-bacterial and anti-viral effects; it can decompose thick protein and reduce the viscosity of pus or sputum It is thinned and discharged; it can bind to anticoagulant factors in the blood, has a hemostatic effect, and can improve the medical effects of antibiotics and other drugs.
Application in bioengineering: Lysozyme has the function of destroying cell wall structure, and it can be used to dissolve cell or cell wall to obtain cell contents (such as protoplasts), which can be used for cell fusion or protoplast transformation to achieve breeding or protein production. purpose.
According to statistics and forecasts of the United Nations Food and Agriculture Organization and the United States Department of Agriculture, the global demand for egg products in this century will double. The growth of developed countries is about 53%, the growth of developing countries is about 65%, and the growth of less developed countries is about 35%. The main production and import areas are roughly distributed in North America, Western Europe, and Taiyang. The main consumer and import regions are Asia, Eastern Europe, the Middle East and Africa. In recent years, due to the substantial improvement in the living standards of people in developing countries, the demand for egg products and lysozyme has increased rapidly. Due to the actual restrictions on the land and geographical location of the original North American and Western European countries, the output of eggs has not increased much. In terms of factors such as relatively high labor and production costs, the production and export growth of egg products have been relatively unsatisfactory in recent years, while in developing countries, especially China, egg production ranks first in the world and is in a favorable position in this market. Therefore, the development of egg products and lysozyme deep processing, which has strong advantages and potential, and at the same time, allows Chinese egg products to quickly enter the international market.
According to preliminary estimates, the current annual demand for lysozyme in China is 250 tons, and the domestic supply is only about 50 tons. Therefore, the market capacity is very large. The market price has a lot to do with the lysozyme content. The higher the content, the higher the price. According to the information available, Sigma's lysozyme crystals, 42,000 units / mg, the price is 6000 US dollars per kilogram. The lysozyme crystallization of the Danish company Sanovo, 25,000 units / mg, the price is 1,500 US dollars per kilogram.
1.2 protein tablets
Protein tablets are products in which the protein of fresh eggs is processed, fermented, heated and dehydrated, and finally crystallized into flakes. This product is widely used in paper, leather, medicine, cosmetics, textile printing and dyeing, candy, chocolate powder, cakes, biscuits, ice cream and other food industries. The protein sheet processing investment is small, the technology content is high, and the benefit is remarkable. However, the production of protein tablets in China started late and the production volume is very small. Protein tablets have been used abroad for many years, especially in developed industrial countries. They mainly use this product to produce high-grade paper, cosmetics, pharmaceuticals and leather surface glossation. Foreign demand has been growing, and foreign and foreign trade companies have been demanding this product. The prospects are very promising. At present, the domestic market demand has increased greatly, and the price is equivalent to the export. The price per ton of protein tablets is 6.0 to 62,000 yuan.
2. Production process
2.1 lysozyme production process
2.2 protein sheet production process
3, processing technology
3.1 lysozyme processing technology
3.1.1 physicochemical indicators of lysozyme
Unique activity 2500 units / mg
Solubilization 100 mg / ml
PH value 3.8/4.2
Salt content 0.05%
3.1.2 Main equipment pH adjustment cylinder, enzyme mixing tank, egg separator, steam brine tank, brine mixing tank, high speed centrifugal pump, centrifugal separator, pressure filter, resin processor, resin cylinder, crystallization cylinder, spray dryer , lysozyme mixer, vacuum filter tank, meter, laboratory equipment and ancillary equipment.
3.1.3 Main processing methods
In recent years, with the development of experimental tools and experimental methods, the structure and amino acid sequence of lysozyme have been more understood. The research on the extraction method of lysozyme has been greatly developed. At present, the main extraction methods of lysozyme are: Direct crystallization method, ultrafiltration method, ion exchange resin adsorption method, affinity chromatography method, reverse micelle extraction method, thin layer chromatography method, precipitation method, and the like.
3.2 protein processing technology
The raw material protein solution and starter required for the production of protein tablets, 7-8 tons of fresh protein tablets can produce 1 ton of protein tablets. The main production processes and main production technologies are as follows:
3.2.1 Stirring and stirring, the thick protein in the protein solution is evenly mixed with the thin protein, and the filter can remove the impurities such as broken egg shell and eggshell membrane to make the finished product more pure.
3.2.2 Fermentation First, the viscosity of the protein solution is reduced by the action of the fermentation bacteria, the protein becomes water-like, which facilitates the clarification of the protein solution to improve the gloss and transparency of the finished product. Second, the decomposition of a part of the high molecular protein is low. Molecules, increase the water soluble content of the finished product; third, the sugar in the protein solution is decomposed to reduce the red or browning of the finished product during storage.
The fermentation operation process is to pour the stirred and filtered protein liquid into the fermentation bucket or cylinder which has been washed and disinfected, cover the gauze, and the pouring amount cannot exceed 75% of the barrel content, and the enzyme preparation is added and stirred evenly. The temperature of the fermentation chamber is controlled at 35 ° C and the humidity is controlled at about 80%. The summer temperature is high, as long as 30 hours of protein solution can be fermented and matured.
3.3.3 Filtration and Neutralization Filtration is to remove impurities in the fermentation broth. Neutralization is due to the acidity of the fermented mature protein solution. If it is not neutralized, the processed product will inevitably increase its acidity. quality. It is usually neutralized with an alkaline substance ammonia water, and the pH of the protein solution is 7.0-8.0.
3.2.4 Drying Use the water to dry the egg slices, control the temperature of the water flow at 54-56 °C, and use a pure white Vaseline to coat the aluminum baking tray or the wooden baking tray. The oil should not be too much and must be even. The neutralized protein solution was poured into a baking tray, each weighing about 2 kg, and the egg liquid was 2.5 cm thick. The temperature of the egg liquid in the baking tray varies with the time after the pouring, that is, 1-2 hours after pouring, the slurry temperature reaches 50-51 ° C, and after 2-4 hours of casting, the slurry temperature reaches 53-54 ° C. The surface of the in-platin protein solution gradually crystallized into a thin sheet. When the sheet thickness is about 1 mm, the first uncovering of the protein sheet begins. After 45-60 minutes, the second piece is uncovered, and the third piece is exposed after 20-40 minutes. When uncovering the film, hold one bamboo scorpion in both hands, hold the two corners of the protein slice, lift it up from the outside, dry up, wet face, and place it on the vine.
3.2.5 Dry the white protein obtained by the hot water flow and send it to the drying workshop. Continue to evaporate water, requiring the finished water content to drop below 16%. The temperature of the whitening workshop is adjusted to 40-50 °C. The large protein tablets that are baked are placed in adult shape, placed on a cloth shed, and then placed on a wooden rack to dry, and dried for 4-5 hours. The cracking phenomenon indicates that it has dried.
3.2.6 Picking and storing dried protein tablets should be sorted in the picking workshop. The large piece of protein is kneaded into small pieces of about 20 mm in diameter, and the thick pieces, the tide blocks, the slurry-containing blocks, the matte sheets, the impurities, and the like are respectively removed. After picking up the good protein slices, they are sent to the storage workshop. The remaining pieces need to be returned to the whitening workshop to be re-dried, processed into chips, and sieved into the finished product.
3.2.7 Dry protein quality indicators The state of dry protein is a transparent wafer. The color is light yellow, the smell is normal, and there is no impurity. Debris does not exceed 20%, moisture does not exceed 16.0%, water soluble matter should not be lower than 79%, acidity should not exceed 1.2%, and no intestinal pathogens exist.
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