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Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof

A hydrolyzed whey protein and whey protein hydrolysis technology, applied in protein food processing, animal protein processing, protein food ingredients and other directions, can solve problems such as affecting the taste and flavor of products, and achieve low bitterness, improved taste, and easy digestion and absorption. Effect

Active Publication Date: 2010-07-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, enzymatic hydrolysis of whey protein often produces bitter peptides, which affect the taste and flavor of products

Method used

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  • Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof
  • Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof
  • Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Prepare 2 parts of 8% WPC80 aqueous solution, adjust the solution to the optimum pH value of 7.0 with 1N sodium hydroxide, then heat-treat in a water bath at 80°C for 10 minutes, cool down to 55°C, add protease U to 1 part, and protease A to 1 part, The amount of enzyme used was 20000U / 100mL whey protein aqueous solution, hydrolyzed at 55°C for 210min respectively; observe the change of pH value during the hydrolysis process, take samples at different times during the hydrolysis process, heat inactivate the protease in the sampled samples immediately after sampling, and inactivate The activation temperature is 95° C., and the time is 10 minutes. After inactivation, it is rapidly cooled to room temperature, and the pH value, bitter taste and allergen index (antigen content) of the hydrolyzate are measured. During the hydrolysis process, the pH value gradually decreased, and the pH value decreased to 6.35-6.4 after 210 minutes of hydrolysis. Please refer to Table 1 for the...

Embodiment 1 and comparative example 1

[0043] Example 1 and Comparative Example 1 Please refer to the following table 1 for the comparison of the bitterness change of the hydrolyzate in the process of hydrolyzing whey protein with protease U and protease A:

[0044] Table 1

[0045]

[0046] Note: "-" means no bitterness, "+" means weaker bitterness, with the increase of "+", the bitterness also increases.

[0047] As can be seen from Table 1: in the process of enzymatically hydrolyzing whey protein, as the hydrolysis time prolongs, the bitterness of the hydrolyzate gradually increases; The bitterness of the product will be significantly reduced.

Embodiment 2

[0049] Prepare 2 parts of 10% WPC80 aqueous solution, adjust the solution to pH 7.0 suitable for enzymatic hydrolysis with 1N sodium hydroxide, then heat-treat in a water bath at 85°C for 10 minutes, cool down to 60°C, keep warm, add protease N to 1 part, and protease S to 1 part , the amount of enzyme used is 21000U / 100mL whey protein aqueous solution, hydrolyzed at 60°C for 240min respectively; observe the pH value change during the hydrolysis process, take samples at different times during the hydrolysis process, and inactivate the protease in the sampled samples in a boiling water bath for 10 minutes after sampling After inactivation, it is rapidly cooled to room temperature, and the pH value, bitter taste and allergen index (antigen content) of the hydrolyzate are determined. During the hydrolysis process, the pH value gradually decreased, and the pH value decreased to 6.35-6.4 after 240 minutes of hydrolysis. Please refer to Table 2 for the test results of bitter taste e...

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PUM

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Abstract

The invention provides a method for hydrolyzing lactoalbumin by an enzyme method and hydrolysate thereof. The method comprises the following steps of: adjusting a pH value of aqueous solution of lactoalbumin to be hydrolyzed to a value suitable for protease hydrolysis, heating the aqueous solution of lactoalbumin for protein denaturation, and adding protease into the aqueous solution of lactoalbumin for hydrolysis. The lactoalbumin hydrolysate prepared by the method has the advantages of low antigenicity and low bitterness, and the content of oligopeptide, of which the molecular weight is 180to 1,000Da1, of the hydrolysate is more than or equal to 50 percent, and the absorptivity is high.

Description

technical field [0001] The invention relates to a method for enzymatically hydrolyzing whey protein and a hydrolyzate. Background technique [0002] Milk contains 3% to 3.5% protein, of which about 20% is whey protein. Whey protein mainly includes β-lactoglobulin (β-LG), α-lactalbumin (α-LA), serum albumin (BSA), immunoglobulin (Ig), lactoferrin, and various enzymes, Various vitamins, trace elements and various growth factors and hormones. Among them, α-lactalbumin and β-lactoglobulin are the main components in whey protein. β-LG is the main protein of bovine whey protein and is not present in breast milk. Studies have shown that β-LG is the main allergen that causes milk allergy, and about 2% to 6% of infants are allergic to milk protein. For infants whose main food is milk, milk allergy affects the normal digestion and absorption of milk protein, seriously affecting the healthy growth of infants. [0003] In order to eliminate or reduce milk allergies, great progress ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34
Inventor 王彩云云战友张俊英安颖
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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