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Phosphorylation method of casein protein

A casein and phosphorylation technology, applied in the field of improving the functional properties of proteins, can solve the problems of severe experimental conditions, decrease in solubility, increase in molecular weight, etc., and achieve the effects of simple experimental process, easy control, and mild reaction conditions.

Inactive Publication Date: 2008-05-21
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Phosphorus oxychloride is a very active reagent. The heat released by the reaction and the sudden drop in pH will denature the protein. At the same time, the experimental conditions are very violent and difficult to control.
Moreover, the reaction causes cross-linking between protein molecules, and after the cross-linking of protein molecules, the molecular weight further increases, resulting in a decrease in solubility

Method used

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  • Phosphorylation method of casein protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 1.000 g of casein and dissolve it in 100 mL of phosphate buffer solution with a concentration of 0.2 mol / L and a pH of 7 prepared with sodium dihydrogen phosphate and disodium hydrogen phosphate. At a temperature of 40°C, stir magnetically for about 10 hours until it is completely dissolved, then use a Buchner funnel to perform vacuum filtration, a small amount and several times, to remove solid impurities and some undissolved proteins and lipids in the casein, and finally get light yellow casein solution.

[0017] Add 0.01 mol / L sodium hydroxide dropwise to adjust the pH of the casein solution to 7.0 for later use.

[0018] Measure 30mL of the above casein solution with a pH value of 7.0, add 30mL of sodium tripolyphosphate solution with a mass volume percentage concentration of 3%, and the phosphorylation reaction is carried out in an electric heating constant temperature water bath, the temperature is controlled at 40°C, and the reaction time is 3 hours . Coo...

Embodiment 2

[0020] Weigh 1.000 g of casein, and dissolve it in 150 mL of phosphate buffer solution with a concentration of 0.2 mol / L and a pH of 7 prepared with sodium dihydrogen phosphate and disodium hydrogen phosphate. At a temperature of 40°C, stir magnetically for about 10 hours until it is completely dissolved, then use a Buchner funnel to perform vacuum filtration, a small amount and several times, to remove solid impurities and some undissolved proteins and lipids in the casein, and finally get light yellow casein solution.

[0021] Add 0.01 mol / L sodium hydroxide dropwise to adjust the pH of the casein solution to 8.0 for later use.

[0022] Measure 30mL of the above casein solution with a pH value of 8.0, add 30mL of sodium tripolyphosphate solution with a mass volume percentage concentration of 4%, and carry out the phosphorylation reaction in an electric heating constant temperature water bath, the temperature is controlled at 50°C, and the reaction time is 2 hours . Then us...

Embodiment 3

[0024] Weigh 1.000 g of casein and dissolve it in 120 mL of phosphate buffer solution with a concentration of 0.2 mol / L and a pH of 7 prepared with sodium dihydrogen phosphate and disodium hydrogen phosphate. At a temperature of 40°C, stir magnetically for about 10 hours until it is completely dissolved, then use a Buchner funnel to perform vacuum filtration, a small amount and several times, to remove solid impurities and some undissolved proteins and lipids in the casein, and finally get light yellow casein solution.

[0025] Add 0.01 mol / L sodium hydroxide dropwise to adjust the pH of the casein solution to 9.0 for later use.

[0026] Measure 30mL of the above casein solution with a pH value of 9.0, add 30mL of sodium tripolyphosphate solution with a mass volume percentage concentration of 5%, and the phosphorylation reaction is carried out in an electric heating constant temperature water bath, the temperature is controlled at 30°C, and the reaction time is 4 hours . The...

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Abstract

The invention discloses a method of phosphorylating casein and aims at providing a method of phosphorylating casein that sodium tripolyphosphate is considered as phosphorylation reagent; reaction condition is gentle and can be controlled easily; the method ensures that the nutritive value and various aspects characters of modified casein are more fit for the food processing. The casein is dissolved in phosphate buffer and stirred under 40 DEG C till being dissolved completely for vacuum pump filtration to obtain casein solution; the pH value of the casein solution is adjusted between 7.0 to 9.0, 3 percent to 5 percent of sodium tripolyphosphate solution is added to be processed for the phosphorylation reaction under the constant temperature between 30 DEG C to 50 DEG C and then cooled to the room temperature; the pH value of the casein solution after the phosphorylation to the neutrality for dialysis, freezing and drying to obtain the phosphorylated casein. The method of phosphorylating casein of the invention adopts the sodium tripolyphosphate as the phosphorylation reagent, which not only ensures the food safety, improves the functional characteristic and nutritive characteristic of food protein, but the reaction condition is also gentle and can be controlled easily.

Description

technical field [0001] The present invention relates to the field of improving protein functional properties, more specifically, relates to a method for phosphorylating casein. Background technique [0002] Casein is a kind of protein containing phosphorus. Phosphorus is an important component of biofilm and one of the indispensable elements of organisms. Casein molecules are amphiphilic, flexible, and have high nutritional value. They are often used as food components or additives in the food industry, and can also be added to other foods to strengthen proteins. Casein can form colloids in water, and has a certain viscosity and good water-holding properties: in the production of ice cream, sodium caseinate is added as a stabilizer, which can enhance fat emulsification, moisturize and improve viscosity. There are obvious hydrophobic and hydrophilic regions in casein, so it has good emulsification and foaming properties: in the beverage industry, casein can be used as a stab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/107
Inventor 张坤生康鹏任云霞
Owner TIANJIN UNIV OF COMMERCE
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