195results about "Protein composition from milk" patented technology

The invention discloses a protein separation method and related application thereof, and relates to the technical field of dairy product processing, the method comprises the following steps: heating a whey solution of which the pH value is adjusted to 3.5-4.2 by a citric acid solution, carrying out microfiltration on the heated product, carrying out beta-lactoglobulin and / or alpha-lactalbumin separation on permeate and trapped fluid obtained by microfiltration, the method is based on the membrane filtration technology, high-purity separation of beta-lactoglobulin and alpha-lactalbumin is achieved, the purity can reach 70%-90% or above, the method is compatible with whey from multiple sources, equipment is simple, the method has the advantages of being low in separation cost, high in efficiency, easy to implement, large in flux and the like, and a way is provided for large-scale industrial production of beta-lactoglobulin and alpha-lactalbumin.

The invention discloses bovine lactoferrin freeze-dried powder and a preparation method thereof, and belongs to the technical field of protein freeze-drying. The preparation method of the bovine lactoferrin freeze-dried powder comprises the following steps: adding a histidine buffer solution into a bovine lactoferrin solution with the mass concentration of 30-40%, and mixing to obtain a mixed solution; adding a freeze-drying auxiliary material accounting for 0.25-7.0% of the volume of the mixed solution into the mixed solution to obtain a bovine lactoferrin freeze-drying solution; performing spray freezing and freeze drying on the bovine lactoferrin freeze-dried liquid to obtain bovine lactoferrin freeze-dried powder; the freeze-drying auxiliary materials comprise a surfactant, amino acid, D-chiro-inositol and calcium chloride. Compared with the traditional inositol, the D-chiral inositol in the freeze-dried auxiliary material can more effectively replace water molecules, maintain the natural conformation of protein and prevent the bovine lactoferrin structure from collapsing. The calcium chloride in the freeze-drying auxiliary material can stabilize the iron binding area of the bovine lactoferrin in the freeze-drying process, and the biological activity of the bovine lactoferrin after freeze-drying is guaranteed.

The present invention relates to a nutrition bar comprising a protein and extraneous β-lactoglobulin. The invention further relates to a process for the preparation of such nutrition bar. The invention further relates to the use of a β-lactoglobulin to modulate the hardness, firmness and / or cohesiveness of a nutrition bar.

The invention relates to the field of food, in particular to colostrum basic protein as well as a preparation method and application thereof. The colostrum basic protein of the present invention can increase bone mass, increase bone density, promote skeletal development, promote skeletal regeneration or repair, promote calcium absorption, promote bone collagen production, and / or prevent and / or treat bone related diseases (such as osteoporosis, osteoporosis, rickets, osteoarthrosis).

The present application relates to the production of novel beta-lactoglobulin preparations and related methods, uses and food products. The present invention relates to novel methods of producing isolated beta-lactoglobulin compositions and / or compositions containing crystalline beta-lactoglobulin. The present invention also relates to novel beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

The present invention relates to a method to increase the physical stability of a β-lactoglobulin and to a β-lactoglobulin with increased physical stability. The present invention further relates to the use of an extraneous β-lactoglobulin to enhance the physical stability of a composition comprising a protein and the extraneous β-lactoglobulin.

The invention discloses camel milk protein-polysaccharide composite nanoparticles and a preparation method thereof, and belongs to the technical field of preparation of natural fermentation composite particles. The preparation method comprises the following steps: (1) inoculating phytobacterium plantarum into camel milk for fermentation, centrifuging, and collecting supernatant; and (2) carrying out ultrasonic treatment on the supernatant under an ice-water bath condition, adding absolute ethyl alcohol to precipitate after the ultrasonic treatment is finished, standing, centrifuging, and dialyzing to remove impurities, so as to finally obtain the camel milk protein-polysaccharide composite nanoparticles. According to the preparation method, camel milk is taken as a fermentation substrate, fermentation is carried out by utilizing phytobacterium plantarum LR-1, and the natural polysaccharide-protein nanoparticles (PPNPs) are successfully prepared in combination with ultrasonic treatment. In the fermentation process, the metabolic activity of lactic acid bacteria promotes the combination of protein and polysaccharide, and the particle size, the stability and the oxidation resistance are improved; the ultrasonic treatment further optimizes the particle size and structure, and enhances the oil-water interface adsorption capacity.

The present disclosure provides systems, devices, and methods for obtaining fat- and protein- enriched milk from unenriched milk. As provided herein, the present disclosure encompasses a device, comprising a filtration unit for increasing the concentration of protein and fat in unenriched milk to obtain a human milk origin fortifier, as well as a UV measurement head device for measuring the fat and protein content of an enriched or unenriched milk sample.

The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses of the denatured whey protein compositions.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present disclosure provides devices and methods for obtaining protein-enriched fractions from human milk. As provided herein, the present disclosure encompasses a device, comprising a delipidation unit for reducing lipid content in the human or animal milk to obtain delipidated milk and a protein-enrichment unit for increasing a protein concentration of the delipidated milk to obtain the protein-enriched fraction.

The present invention relates to a method for producing a lactoferrin-containing product by performing cation exchange with milk having a lactoferrin concentration of at least 4.0 per gram of protein. The invention also relates to a lactoferrin-containing product containing at least 96 wt% of lactoferrin and less than 0.60 wt% of immunoglobulin (IgG + IgA + IgM), based on the total protein.

The present invention relates to a method for production of recombinant casein, wherein the method comprises the steps of: (a) adding a microbial strain to a first bioreactor, wherein said microbial strain has the capacity to express casein, and said microbial strain comprises means for deactivation of cell division; (b) culturing said microbial strain in the first bioreactor, wherein the cell division is active, thereby forming a continuously growing biomass comprising cells of said microbial strain; (c) deactivating cell division; (d) inducing expression of casein; (e) after sufficient expression of casein, lysing said cells, thereby forming a lysis broth, and separating said lysis broth so that casein can be separated into a casein containing phase; (f) optionally treating the casein containing phase to induce formation of casein micelles; (g) optionally further purifying and / or treating the casein micelles, and (h) optionally producing caseinate. In other aspects, the invention also relates to a bioreactor system, a recombinant casein, and products including a recombinant casein.

The invention relates to a process for obtaining a milk extracellular vesicle (EV)- enriched product from whey by mixing whey with a PEG solution providing a whey- PEG mixture; and centrifuging the whey-PEG mixture providing a pellet enriched in milk EV.

The present invention pertains to a method of producing whey lipid powders having both a high content of bioactive components such as native IgG and native lactoferrin and at the same time a sufficient microbial quality that makes the powders useful for production of e.g. infant formula powders by dry-blending. The invention also pertains to a whey-derived powder enriched with respect to whey lipid and to processes of using the whey-derived powder and to nutritional products containing the whey-derived powder.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C, followed by cooling of the retentate to 0-15 degrees C and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The application discloses a preparation method of a target substance and related products and application thereof, and relates to the field of food processing. The application adjusts the pH and conductivity of natural whey to change the whey characteristics, and uses an anion exchange chromatography method to realize high-purity separation of alpha-lactalbumin. The method requires a neutral and slightly alkaline environment, which is beneficial to maintaining the activity of alpha-lactalbumin. The obtained alpha-lactalbumin is rich in alpha-helix structure and has high similarity with the natural structure of alpha-lactalbumin. The separation mode of the anion exchange chromatography is a flow-through mode, which significantly improves the total amount of whey protein treated by ion exchange method, shortens the processing time of each batch, and improves the production efficiency. The method has important significance for the industrialized separation and production of alpha-lactalbumin.

The application discloses a preparation method of deodorized goat milk, which comprises the following steps: purifying fresh goat milk or whole goat milk; wherein, carbon dioxide treatment is performed on the material during the purifying process, and the carbon dioxide treatment comprises the following steps: introducing carbon dioxide into the material, cold storage and removing the carbon dioxide. The preparation method is simple, and the deodorization effect on the goat milk is good. The application further discloses deodorized goat milk and goat milk products.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0 °C and 15°C, (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30 – 40 % compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat- sterilized enteral nutritional composition comprising 2.0 – 3.0 kcal / ml wherein 16 – 35 en% is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10 – 18 g / 100 ml protein, preferably 12 – 18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30 – 80 mg / 100kcal, preferably at least 30 – 80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30 – 80 mg / 100kcal.

The invention relates to the technical field of yak milk processing, and discloses a device and method for separating active substances in yak milk, and the device comprises a first separation part, a first treatment part, a PH value adjusting part, a second separation part and a third separation part which are connected in sequence; the first separation part is used for centrifugally separating yak milk to obtain skimmed yak milk; the first treatment part is used for defoaming skimmed yak milk; the second separation part is used for performing centrifugal separation on the skimmed yak milk subjected to pH value adjustment to obtain supernate and casein; the third separation part is used for performing chromatographic separation on the supernate to obtain lactoferrin and immune globulin. Defoaming treatment is conducted on the skimmed yak milk through the first treatment part, bubbles in the skimmed yak milk can be effectively eliminated, the situation that due to the fact that the bubbles occupy space, sufficient contact of an acid solution and the skimmed yak milk is hindered is prevented, the phenomenon that the local PH value is not uniform is prevented, the mixing effect of the skimmed yak milk and the acid solution is improved, and the casein obtaining rate is increased; the subsequent separation effect is ensured.

The present invention relates to the use of protein deamidase in methods for obtaining dairy protein-based ready-to-drink beverages with improved functionalities, including improved stability, in particular improved storage stability, and improved emulsification capability.

The present invention relates to method for purifying proteins naturally occurring in mammalian milk from aqueous protein solution using water-soluble silicate. The silicates form an insoluble precipitate of a silicate-protein complex from which the proteins can be isolated.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The invention relates to the technical field of dairy product processing, and discloses a method for improving the stability of ultrahigh-temperature sterilized goat milk. Gradient decalcification regulation and control are performed on a sheep milk casein system by adopting an ultra-high-speed centrifugal dilution method, and a sheep milk casein calcium stabilizing environment adaptive to ultra-high-temperature sterilization is constructed in combination with calcium ion back-adding verification. Experiments show that the particle size of the decalcified sheep milk casein micelle is reduced, the absolute value of Zeta potential is remarkably increased, and the thermal coagulation time is greatly prolonged. When the decalcification rate of the goat milk casein reaches 76%, the thermal coagulation time of the goat milk casein is prolonged to 180 minutes or more when the goat milk casein is heated at 95 DEG C, no precipitate is generated, and the thermal stability of the goat milk casein is superior to that of untreated goat milk and bovine milk casein. The technical problems that the goat milk is easy to aggregate and precipitate and poor in thermal stability under the ultrahigh-temperature sterilization condition are solved, the process is simple and convenient, no exogenous additive exists, the stability of the product can be remarkably improved, the shelf life of the product can be remarkably prolonged, and reliable theoretical basis and technical support are provided for development of high-quality normal-temperature liquid goat milk products.

The present application relates to the technical field of liquid milk production and processing, and discloses a production method and system of high-activity immunoglobulin liquid milk, which comprises the following steps: screening qualified raw milk and performing milk clarification and defatting through enzyme-linked immunosorbent assay combined with high-performance liquid chromatography, obtaining defatted milk by dynamically adjusting the centrifugal speed and storing the defatted milk at low temperature, periodically detecting the defatted milk by dynamically regulating the storage temperature, and obtaining qualified defatted milk; extracting immunoglobulin, regulating the subtype ratio of the immunoglobulin to adapt to special medical scenarios, and then performing glycosylation modification and desensitization, obtaining immunoglobulin modified liquid and sterile substrate through synergistic sterilization treatment; dynamically adjusting the speed for mixing and correcting the physicochemical properties, performing sterile filling and sealing after optimizing the sensory quality, comprehensively detecting the packaged product, and obtaining qualified finished products; dynamically regulating cold chain parameters according to the activity of immunoglobulin, monitoring the whole process, classifying and stacking, optimizing the adaptability of the production system, treating production wastewater, and recycling residual immunoglobulin.