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Method for preparing protein powder

A technology of protein powder and protein powder, which is applied in food preparation, protein food processing, protein food ingredients, etc., can solve the problems of inability to effectively decompose high molecular weight protein, lose activity, single variety, etc., and achieve the benefit of human body absorption and hydrolysis The effect of speed increase and rich nutrition

Active Publication Date: 2009-06-24
BIOGROWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high cost of the added protease, such as chymotrypsin, or a single variety, its hydrolysis site is single, and it cannot effectively decompose high-molecular-weight proteins and form various small peptides, such as papain. It is unstable, easy to self-decompose and lose activity, such as trypsin, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 60g of soybean protein isolate, 20g of fruit puree powder, 10g of polydextrose, 9.6g of whey protein, and Bifidobacterium infantis powder (the bacterial content is >10 9 CFU / g) 0.1g, Bifidobacterium breve powder (bacterial quantity > 10 9 CFU / g) 0.1g, Lactobacillus acidophilus powder (bacterial quantity >10 10 CFU / g) 0.1g, Streptococcus thermophilus (bacterial quantity >10 10 CFU / g) 0.1g mixed, take the mixed dry powder 10g dissolved in 1L sterile pure water, 37 ℃ anaerobic stirring culture for 8 hours, take a sample before and after the culture, and centrifuge the sample at 10000rpm for 10 minutes to remove sediment , filter the centrifuged supernatant with ultrafiltration membranes with a molecular weight of 10,000 Daltons and a molecular weight of 5,000 Daltons, take the subfilter, and measure its protein content by the Lowwry method. It can be found that the protein concentration of the subfilter before and after cultivation changes. For example, the protein ...

Embodiment 2

[0022] Mix 60g of soybean protein isolate, 20g of fruit puree powder, 10g of polydextrose, 10g of whey protein, and 0.01g of papain (purity greater than 80%), and dissolve 10g of the mixed dry powder in 1L of sterile pure water at 37°C Stir for 8 hours, take samples before and after cultivation, centrifuge the samples at 10,000rpm for 10 minutes to remove sediment, filter the centrifuged supernatant with ultrafiltration membranes with a molecular weight of 10,000 Daltons and a molecular weight of 5,000 Daltons, and take The protein content of the liquid was measured by the Lowwry method, and the protein concentration of the submembrane liquid with a molecular weight of 10,000 Daltons rose from 0.48g / L before cultivation to 2.4g / L, and the protein powder was converted into a small protein with a molecular weight of less than 10,000 Daltons. The peptide conversion rate is 27.4%, and the protein concentration of the submembrane solution with a molecular weight of 5000 Daltons incr...

Embodiment 3

[0024] Get 60g of soybean protein isolate, 20g of fruit puree powder, 10g of polydextrose, 9.6g of whey protein, 0.01g of papain (purity is greater than 80%), bifidobacterium infantis powder (the bacterial content is> 10 9 CFU / g) 0.1g, Bifidobacterium breve powder (bacterial quantity > 10 9 CFU / g) 0.1g, Lactobacillus acidophilus powder (bacterial quantity >10 10 CFU / g) 0.1g, Streptococcus thermophilus (bacterial quantity >10 10 CFU / g) 0.1g mixed, take 10g of the mixed dry powder and dissolve it in 1L sterile pure water, incubate anaerobically at 37°C for 8 hours, take samples before and after the cultivation, and filter the samples by centrifugal membrane in the same way as the previous two examples The protein content of the submembrane solution was measured by the Lowwry method. The protein concentration of the submembrane solution with a molecular weight of 10,000 Daltons rose from 0.46g / L to 3.0g / L before cultivation, and the protein powder was converted into a molecular ...

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Abstract

The invention pertains to the field of food technology, specially relates to a preparation of protein powder. The invention further discloses a preparation of protein powder, which is characterized in adding probiotics into edible protein powder, anaerobic culturing in water medium, and carrying out proteolysis. By adding probiotics capable of generating prolease in the edible protein powder, which substrates or reinforces prolease in the food additives, the invention makes hydrolysis speed of the protein powder greatly increased in a determined period. The method is more convenient and economic then only adding prolease; the obtained protein powder is more abundant in nutrient, and easier for human body absorption.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing protein powder. Background technique [0002] As a common dietary nutrient, protein powder has been widely used in the health care industry. In recent years, it has been found that protein powder not only provides amino acids necessary for the human body, but also has some special small peptides formed by the decomposition of protease. biological activity, these small peptides are called bioactive peptides. These polypeptides can be as small as dipeptides with only 2 amino acids, or as large as complex long-chain or cyclic polypeptides, and are often derived through glycosylation, phosphorylation or acylation, and play an important role in the regulation of cell physiology and metabolic functions. The role of peptides, especially the discovery of short peptides has become a hot spot in the development of peptide drugs and functional food additives. These sma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23J3/34A23L33/18
Inventor 宋锦安
Owner BIOGROWING CO LTD
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