Preparation method of alpha-lactalbumin-rich whey

Abstract

The invention relates to a preparation method of alpha-lactalbumin-rich whey. The method comprises the following steps of: carrying out heat treatment on skim milk and then separating casein through enzyme coagulation treatment. Through heating the skim milk, the alpha-lactalbumin and beta-lactoglobulin are respectively denaturized, the proper denaturation degree can be reached through controlling heating conditions, and meanwhile the beta-lactoglobulin is agglomerated on casein micelles to the greatest extent; and through the enzyme coagulation treatment, such as adding rennin to the skim milk and the like, the casein enzyme coagulation can be ensured so as to realize the separation of the alpha-lactalbumin from the beta-lactoglobulin agglomerated on the casein. The concentration ratio of the alpha-lactalbumin to the beta-lactoglobulin in the whey obtained by adopting the method can be improved to 2-4 from about 0.3 of raw milk, therefore, the alpha-lactalbumin enrichment is realized to a greater degree.

Description

technical field

[0001] The invention relates to a method for preparing whey, in particular to a method for preparing whey rich in α-lactalbumin, and belongs to the field of dairy product processing and preparation. Background technique

[0002] When designing infant formula milk, in order to adjust the ratio of casein and whey protein, a large amount of whey or whey powder is often added, but β-lactoglobulin in whey or whey powder is the main component that causes allergies in infants , and α-lactalbumin acts as a regulator of galactosyltransferase, which can catalyze the synthesis of lactose from glucose in breast cells, and contains a high proportion of tryptophan and cysteine, and tryptophan acts as a neurotransmitter 5- The precursor of serotonin plays an important role in conscious behavior and sleep status, and cysteine ​​is not only a component of glutathione, but also a precursor for the synthesis of taurine. Therefore, the research on α-lactalbumin in milk and The ...