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Glycosylated lactalbumin polypeptide with antioxidant activity as well as preparation method and application of glycosylated lactalbumin polypeptide

A technology of whey protein peptides and antioxidant activity, which is applied to peptide preparation methods, chemical instruments and methods, and medical preparations containing active ingredients, etc., can solve the problems of rare protein peptides, achieve stable antioxidant activity, and improve Efficiency and ease of operation

Inactive Publication Date: 2012-08-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of protein peptides for Maillard reaction research is relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The concentration of the whey protein solution is 5% (w / w). After heat treatment at 95°C for 5 minutes, the temperature is reduced to 60°C, and alkaline protease is added for hydrolysis. The volume of the added alkaline protease and the whey protein substrate The weight ratio of whey protein is 2:100, which is equivalent to the volume of alkaline protease required for every 100g of whey protein substrate is 2mL. Under the conditions of temperature 60℃ and pH value 8.5, hydrolyze for 5h (after testing , The degree of hydrolysis (DH) reached 35.30%); the hydrolyzed product was boiled to kill the enzyme, and then glucose was added to make the final concentration of the added glucose reach 8% (w / w), stirred and heated at 90°C for 3 hours, after the reaction Cool down quickly, centrifuge at 1200×g for 10 minutes to remove the precipitate, concentrate the supernatant, and freeze-dry to get it.

Embodiment 2

[0036] The concentration of the whey protein solution is 2% (w / w). After heat treatment at 90°C for 8 minutes, the temperature is reduced to 60°C, and alkaline protease is added for hydrolysis. The volume of the added alkaline protease and the whey protein substrate The weight ratio is 2:100, which is equivalent to the volume of alkaline protease required for every 100g of whey protein substrate is 2mL. Under the conditions of temperature of 50℃ and pH value of 8.0, hydrolyze for 4h; The product was boiled to kill the enzyme, and then glucose was added to make the final concentration of the added glucose reach 6% (w / w). Stir and heat at 60°C for 4 hours. After the reaction, the temperature was quickly cooled down. Centrifuge at 1000×g for 15 minutes to remove the precipitate. The clear liquid is concentrated and freeze-dried to obtain.

Embodiment 3

[0038] The concentration of the whey protein solution is 5% (w / w). After heat treatment at 95°C for 5 minutes, the temperature is reduced to 60°C, and alkaline protease is added for hydrolysis. The volume of the added alkaline protease and the whey protein substrate The weight ratio is 2:100, which is equivalent to the volume of alkaline protease required for every 100g of whey protein substrate is 2mL, hydrolyzed for 5h under the conditions of 60℃ temperature and pH value of 8.5 (after testing, hydrolysis (DH) reached 35.30%); the hydrolysate was boiled to kill the enzyme, and then glucose was added to make the final concentration of the added glucose reach 8% (w / w), stirred and heated at 90°C for 3 hours, and then cooled down rapidly after the reaction. Centrifuge at 1200×g for 15 minutes to remove the precipitate. The supernatant is made by ultrafiltration and freeze-drying. The ultrafiltration is made by hollow fiber membranes with pore sizes of 800Da and 5000Da. The tempera...

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Abstract

The invention relates to a glycosylated lactalbumin polypeptide with antioxidant activity as well as a preparation method and an application of the glycosylated lactalbumin polypeptide. According to the invention, the method for preparing the glycosylated lactalbumin polypeptide with antioxidant activity comprises the following steps: after hydrolyzing lactalbumin into protein peptide by using alkaline protease, boiling up the protein peptide and inactivating the enzyme activity of the protein peptide; cooling the protein peptide; mixing the protein peptide with sugar; stirring and heating the mixture at a certain temperature; and after carrying out Maillard reaction on the mixture for a certain time, rapidly cooling and centrifuging the mixture so as to remove precipitates, wherein a supernatant liquor can be directly frozen and dried or frozen and dried after being ultra-filtered. The glycosylated lactalbumin polypeptide obtained by using the method provided by the invention has a stronger anti-oxidation effect and obtains stronger stability than a plurality of natural antioxidants; moreover, because the used raw materials are all edible foods, high safety is obtained.

Description

Technical field [0001] The present invention relates to a method for modifying whey protein peptide and sugar by Maillard reaction. Specifically, the present invention relates to a glycosylated whey protein polypeptide with antioxidant activity, and a preparation method and application thereof. The invention belongs to the field of food additives. Background technique [0002] The Maillard reaction of protein with sugar can improve many functions of protein, such as: water solubility, thermal stability, emulsification, anti-oxidation, etc., and can be used in food additives, health products, drug carriers and other fields. However, the use of protein peptides for Maillard reactions is relatively rare. [0003] Whey protein itself has a certain antioxidant effect, and the antioxidant effect of hydrolyzed whey protein peptides has been improved. At present, there have been reports about whey protein hydrolysates in the iron-catalyzed lecithin lipid oxidation system and copper-cataly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K2/00C07K1/107A61K38/02A61P39/06
Inventor 孔保华孙常雁孙瑶刁新平
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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