Subsensitive lactalbumin hydrolysate and preparation method thereof

A whey protein hydrolysis and whey protein technology, applied in the direction of animal protein processing, etc., can solve the problems of few reports of cow's milk allergy statistics and insufficient attention to cow's milk, so as to reduce or eliminate cow's milk allergic reaction and inhibition rate High, allergy-reducing effect

Inactive Publication Date: 2010-08-25
CHINA AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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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
After searching, there is no report on the production of low-sensitivity whey protein products using complex enzymes

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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

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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 easyto 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 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 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 Dairy Technology, ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23J3/08A23J3/34
Inventor罗永康布冠好郑海
OwnerCHINA AGRI UNIV