Hypo-allergenic lactoprotein powder based on complex carbohydrate modification and preparation method

Abstract

The invention discloses hypo-allergenic lactoprotein powder based on complex carbohydrate modification, and belongs to the field of milk processing. The preparation method comprises the following steps of: uniformly mixing glucose and chitosan oligosaccharide to obtain compound polysaccharide; then, mixing the lactoprotein powder and compound polysaccharide according to proportion, and then dissolving in deionized water to obtain 8-12% of liquid in percentage by weight; pre-freezing the liquid at low temperature, and freezing and drying to obtain lactoprotein-polysaccharide freeze-dried powder; and then, reacting for 36 hours at 38-50 DEG C in a condition of relative humidity of 76-79%. The hypo-allergenic lactoprotein powder provided by the invention is high in antigen inhibiting rate and good in antigen inhibiting effect. Secondarily, the hypo-allergenic lactoprotein powder provided by the invention is good in palatability and can be widely applied to various foods. In addition, the hypo-allergenic lactoprotein powder by the invention is good in safety, mild in reaction condition during preparation, lower in reaction temperature and free from damage to nutrition of cow lactoprotein. The method provided by the invention is simple in operating process and less in equipment investment.

Description

technical field

[0001] The invention belongs to the field of dairy processing. In particular, it relates to a low-allergenic milk protein powder based on complex sugar modification, and a preparation method thereof. Background technique

[0002] Milk protein allergy is a common allergic disease. Its clinical symptoms are allergic dermatitis on the skin, rhinitis and asthma on the respiratory system, diarrhea and vomiting on the digestive organs, and systemic allergy or even anaphylactic shock in severe cases. Infants and young children are usually susceptible to milk protein allergy, with an incidence rate of about 2-6%, and an incidence rate of 0.1-0.5% in adults, (Hill and Hosking, 1997; Hosking et al, 2000; Bennet et al, 2001 ). Therefore, milk protein allergy has become a serious social health problem.

[0003] The main cause of milk protein allergy is the large difference in protein type and homology between cow's milk and human milk, which causes the human immune sy...