Process for modifying lactalbumin

Abstract

The invention discloses a process for modifying lactalbumin, which comprises the following steps of: preparing whey powder; restoring (10 percent); performing membrane filtration for desalting; heating for 5 minutes in a boiling water bath; reducing to required temperature, and performing a water bath; regulating the pH value by using NaOH; adding protamex for hydrolysis, and keeping the pH value in the hydrolysis process; heating for 15 minutes in the boiling water bath to passivate enzymes; testing hydrolyzing degree; concentrating under reduced pressure; performing vacuum freezing and drying; and obtaining the finished product. The process has the advantages that: lactalbumin is decomposed into polypeptides, oligopeptides and even amino acids under the action of protease, so that the processing property is improved, the nutritional value is improved, and protease hydrolysates have physiological functions of resisting allergy, reducing cholesterol and blood pressure, enhancing immunity and the like; and the protamex improves the hydrolyzing degree of the lactalbumin, the hydrolyzing degree reaches 32.81 percent, and the hydrolysates can resist oxidative decay and improve food stability and have good mouthfeel and the bitterness value of 1.

Description

Technical field: [0001] The invention belongs to a processing technology of food additives, and particularly relates to a modification technology of whey protein. Background technique: [0002] Whey protein is recovered from whey containing 93% water, and its content in whey is about 1.0%, accounting for 18-20% of the total milk protein. Whey protein is a protein with high nutritional value and one of the most comprehensive natural proteins available. The protein titer (PER value) of most whey protein products is 3.1, which exceeds the PER value of casein (2.5) and is second only to the PER value of egg white (3.9). It is generally believed that when the PER value of a certain protein exceeds 2.5, it is regarded as a high-quality protein with high nutrition. By comparing three commonly used indicators to express the nutritional value of protein: protein titer (PER), biological value and net protein utilization (NPU). It can be concluded that whey protein is superior to other s...

AI Technical Summary

Problems solved by technology

However, other physical and chemical functions are not outstanding. Except for good water holding capacity, other properties are poor. Whey protein is a heat-sensitive protein, which is prone to denaturation and precipitation under the action of heat and acid, thus affecting the sensory properties of the product. Limit its utilization range, and b-lactoglobulin can easily cause allergic reactions in infants