Heat-resistant lactoferrin bioactive peptide and preparation method and applications thereof
A lactoferrin and active peptide technology, applied in the fields of application, dairy products, and milk preparations, can solve the problems of product yield reduction, lactoferrin limitation, and increased production costs, so as to prevent microbial contamination and control product quality , the effect of good product quality
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Embodiment 1
[0031] In the enzyme reactor, use pure water to make lactoferrin into a solution with a concentration of 80mg / ml, adjust the solution to 7.0 with 1M HCl, and add about 100% raw milk to the solution at a temperature of 40°C Ferritin was hydrolyzed with 2.14% neutral protease for 2 hours until the degree of hydrolysis reached 7%, and then flavored protease, which accounted for 0.86% of the raw material lactoferrin, was added to the solution and hydrolyzed together for about 1 hour until the degree of hydrolysis reached 17%. The hydrolysis was terminated by maintaining the condition of 90°C for 10 minutes to inactivate the enzyme, and the lactoferrin active peptide solution was obtained. The solution was concentrated by vacuum drying to a solid content of about 40%, and then spray-dried. The air inlet temperature was controlled at 175°C, and the outlet air temperature was controlled at 75°C. The product obtained after spray drying was the product of this example. Lactoferrin acti...
Embodiment 2
[0034] In the enzyme reactor, use pure water to prepare lactoferrin into a solution with a concentration of 20mg / ml, adjust the solution to 7.5 with 1M HCl, and add about 100% of raw milk to the solution at a temperature of 50°C. Ferritin was hydrolyzed with 0.38% neutral protease for 3 hours until the degree of hydrolysis reached 7%, and then flavored protease, which accounted for 0.12% of the raw material lactoferrin, was added to the solution and hydrolyzed together for about 0.5h until the degree of hydrolysis reached 15%. The enzyme was inactivated at 95°C for 5 minutes to obtain a lactoferrin active peptide solution. The solution was vacuum-dried and concentrated to a concentration of about 45%, and then spray-dried. The air inlet temperature was controlled at 175°C, and the outlet air temperature was controlled at 75°C. The product obtained after spray drying was the lactoferrin of this example Active Peptide Powder.
[0035] The yield of the lactoferrin active peptide...
Embodiment 3
[0037] In the enzyme reactor, use pure water to prepare lactoferrin into a solution with a concentration of 50mg / ml, adjust the solution to 6.5 with 1M HCl, and add about 100% of raw milk to the solution at a temperature of 55°C. Ferritin was hydrolyzed with 2.9% neutral protease for 1 hour until the degree of hydrolysis reached 7%, and then flavored protease, which accounted for 2.0% of the raw material lactoferrin, was added to the solution to hydrolyze for 1.5 hours until the degree of hydrolysis reached 20%. Inactivate the enzyme under certain conditions for 15 minutes to obtain a lactoferrin active peptide solution. After concentrating the solution to a concentration of 50%, carry out spray drying, control the air inlet temperature at 175°C, and control the outlet air temperature at 75°C, and the product obtained after spray drying is the lactoferrin active peptide powder of this embodiment .
[0038] The yield of the lactoferrin active peptide powder obtained by the pre...
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Abstract
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