Subsensitive lactalbumin hydrolysate and preparation method thereof

A technology of whey protein hydrolysis and whey protein, which is applied in the field of food bioengineering, can solve the problem that no complex enzymes have been found to produce low-sensitivity whey protein products, cow milk has not attracted enough attention, and there are few statistical reports on cow milk allergy and other problems, to reduce or eliminate milk allergic reaction, high inhibition rate, and reduce anaphylaxis

Inactive Publication Date: 2008-11-05
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, the problem of milk allergy has not attracted enough attention, and there are few statistical reports on milk allergy
[0004] After searching, there is no report on the production of low-sensitivity whey protein products using complex enzymes

Method used

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  • Subsensitive lactalbumin hydrolysate and preparation method thereof
  • Subsensitive lactalbumin hydrolysate and preparation method thereof
  • Subsensitive lactalbumin hydrolysate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of Hypoallergenic Whey Protein Hydrolyzate

[0036] Weigh 8g of concentrated whey protein (WPC-8000) and dissolve it in 100ml of water, fully dissolve it on a magnetic stirrer, heat at 85°C for 15min to denature the protein, and cool down to 45°C; dilute the milk with 1mol / L NaOH or HCl The pH value of albumin solution is adjusted to 7.5, then add 0.1g compound protease (composition and ratio of compound protease: alkaline protease, papain, flavor protease ratio is 1: 1: 1), and shake in constant temperature water bath Hydrolyze at 55°C and pH 7.5 for 3 hours; then keep at 90°C for 15 minutes to inactivate the enzyme. Then the whey protein hydrolyzate was desalted through a cation exchange resin column at a flow rate of 50 r / min, the flow rate was controlled by a countercurrent pump, the effluent was collected, and dried to obtain 6.5 g of low-sensitivity whey protein hydrolyzate.

Embodiment 2

[0038] Preparation of Hypoallergenic Whey Protein Hydrolyzate

[0039] Weigh 6g of concentrated whey protein (WPC-8000) and dissolve it in 120ml of water, fully dissolve it on a magnetic stirrer, heat at 90°C for 10min to denature the protein, and cool down to 48°C; use 1mol / L NaOH or HCl to dissolve the milk The pH value of the albumin solution is adjusted to 7.6, then add 0.096g composite protease (composition and ratio of composite protease: alkaline protease, papain, flavor protease ratio is 1: 1.2: 1), and shake in constant temperature water bath Hydrolyze at 52°C and pH 7.6 for 2 hours; then keep at 90°C for 15 minutes to inactivate the enzyme. Then the whey protein hydrolyzate was desalted through a cation exchange resin column at a flow rate of 50 r / min, the flow rate was controlled by a countercurrent pump, the effluent was collected, and dried to obtain 5.0 g of low-sensitivity whey protein hydrolyzate.

Embodiment 3

[0041] Preparation of Hypoallergenic Whey Protein Hydrolyzate

[0042] Weigh 3g of concentrated whey protein (WPC-8000) and dissolve it in 50ml of water, fully dissolve it on a magnetic stirrer, heat at 85°C for 15min to denature the protein, and cool down to 45°C; dilute the milk with 1mol / L NaOH or HCl The pH value of the albumin solution is adjusted to 7.8, then add 0.045g composite protease (composition and ratio of composite protease: alkaline protease, papain, flavor protease ratio is 1: 1: 1.5), and shake in constant temperature water bath Hydrolyze at 50°C and pH 7.8 for 3 hours; then keep at 100°C for 10 minutes to inactivate the enzyme. Then the whey protein hydrolyzate was desalted through a cation exchange resin column at a flow rate of 50 r / min, the flow rate was controlled by a countercurrent pump, the effluent was collected, and dried to obtain 2.5 g of low-sensitivity whey protein hydrolyzate.

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Abstract

The invention discloses a muting sensitive lactalbumin hydrolysate and a preparation method thereof. The method mainly comprises the following steps: dissolving condensed whey protein in the water, then carrying out denaturation under high temperature, carrying out hydrolysis by using the protamex composed of alkali protease, papain and flavourzyme, treating the lactalbumin hydrating solution with desalinization and drying to obtain the lactalbumin hydrolysate of the invention. The lactalbumin hydrolysate of the invention has high suppression ratio of Beta-lactoglobulin and Alpha- lactalbumin, can reduce or eliminate cow milk allergic reaction; furthermore, the lactalbumin hydrolysate can also produce other active materials, thus also having the functions of promoting immunity, being easy to digest and absorb and reducing blood pressure; and the lactalbumin hydrolysate has high security and no side effect, bitter taste or other bad flavors.

Description

technical field [0001] The invention belongs to the field of food bioengineering, and in particular relates to a whey protein hydrolyzate and a preparation method thereof. Background technique [0002] Milk allergy is an allergic disease. It can be divided into two types: immediate hypersensitivity reaction and delayed hypersensitivity reaction; its clinical symptoms are: allergic dermatitis of the skin, rhinitis and asthma of the respiratory system, and diarrhea and vomiting of the digestive organs. These symptoms may occur alone or in combination, and may also manifest as anaphylaxis or even anaphylactic shock in severe cases. Studies have shown that the incidence of milk protein allergy in infants is about 2 to 6% (Hill D J et al. Pediatr Allergy and Immunology, 1997, 8 (supl.8), 21-26. Hosking C S et al. Allergy and Clinical Immunology International, 2000, 12(5), 198-205); moreover, about 3% of adults experience dairy allergy (Bennett L. et al. Australian Journal of Da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34
Inventor 罗永康布冠好郑海
Owner CHINA AGRI UNIV
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