Low-sensitivity glycosylation whey protein hydrolysate and preparation method thereof

A whey protein hydrolysis and whey protein technology, which is applied in the field of hypoallergenic glycosylated whey protein hydrolyzate and its preparation, can solve the problems of few research reports and insufficient attention, and achieves increased nutritional content, The effect of reducing antigenicity

Inactive Publication Date: 2014-05-21
BOHAI UNIV
View PDF6 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Developed countries attach great importance to the research and prevention of food allergy, but at present, my country has not paid enough attention to the problem of food allergy, and there are few relevant research reports

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-sensitivity glycosylation whey protein hydrolysate and preparation method thereof
  • Low-sensitivity glycosylation whey protein hydrolysate and preparation method thereof
  • Low-sensitivity glycosylation whey protein hydrolysate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of hypoallergenic glycosylated whey protein hydrolyzate, the preparation method comprising the following steps:

[0028] (1) Dissolving whey protein in water according to a weight ratio of 5-8% to obtain a whey protein solution;

[0029] (2) Hydrolysis: adjust the pH value of the whey protein solution to 7.0-8.0, add compound enzymes at a ratio of 3000-5000U / g protein, and hydrolyze for 1-2 hours at a temperature of 55°C-75°C to obtain hydrolyzed whey protein solution;

[0030] (3) dissolving sugar in the above-mentioned hydrolyzed whey protein solution according to the weight ratio of 10-15%, preparing a mixed solution, adjusting the pH value of the mixed solution to 7.0-8.0, and freeze-drying to obtain a protein-sugar mixture;

[0031] (4) Glycosylation: Glycosylation treatment is carried out on the protein sugar mixture at a relative humidity of 60% to 70% and a temperature of 55°C to 65°C for 24h to 48h to obtain glycosylated hydrolyzed whey pr...

Embodiment 2

[0046] This embodiment is a preferred solution on the basis of embodiment 1. The quality of the raw materials used is the same as that of embodiment 1, and the same part as embodiment 1 will not be repeated. Please refer to embodiment 1.

[0047] A preparation method of hypoallergenic glycosylated whey protein hydrolyzate, the preparation method comprising the following steps:

[0048] (1) dissolving whey protein in water according to a weight ratio of 5%, to obtain a whey protein solution;

[0049] (2) Hydrolysis: adjust the pH value of the whey protein solution to 7.5, add complex enzymes according to the ratio of 4000U / g protein, and hydrolyze at 65°C for 1.5h to obtain a hydrolyzed whey protein solution;

[0050] (3) dissolving sugar in the above-mentioned hydrolyzed whey protein solution according to a weight ratio of 5%, preparing a mixed solution, adjusting the pH value of the mixed solution to 7.5, and freeze-drying to obtain a protein-sugar mixture;

[0051] (4) Glyc...

Embodiment 3

[0084] This embodiment is a preferred solution on the basis of embodiment 1. The quality of the raw materials used is the same as that of embodiment 1, and the same part as embodiment 1 will not be repeated. Please refer to embodiment 1.

[0085] The composite enzyme described in the step (2) is a mixture of alkaline protease, neutral protease, papain, trypsin, flavor protease, protease A, protease M, and the ratio of parts by weight of each enzyme is:

[0086]

[0087] Further, the weight and number ratio of the maltoligosaccharide, glucose and phosphoryl oligosaccharide is:

[0088] Maltooligosaccharide 2

[0089] glucose 1

[0090] Phosphoryl oligosaccharides 0.5.

[0091] For specific inhibition rate results, see image 3 . The low-sensitivity glycosylated whey protein hydrolyzate obtained by the preparation method of this example was used as the experimental group, and the untreated whey protein was used as the control group. Compared with the control group, the a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a low-sensitivity glycosylation whey protein hydrolysate and a preparation method thereof. In the preparation method, an enzymolysis method is combined with a glycosylation method, and the content of allergen can be reduced to the greatest degree, wherein enzymes adopted in the enzymolysis method include alkaline protease, neutral protease, papain, trypsin, flavourzyme, protease A and protease M; the sugar adopted in the glycosylation method is one of maltooligosaccharide, glucose and phosphoryl oligosaccharide or a mixture of more. By adopting the method provided by the invention, the antigenicity inhibition ratio on whey protein can be effectively reduced, wherein the antigenicity inhibition ratio on alpha-lactalbumin (alpha-LA) reaches 5%, and the antigenicity inhibition ratio on beta-lactoglobulin (beta-LG) reaches 2%.

Description

technical field [0001] The invention belongs to the field of food bioengineering, and in particular relates to a low-sensitivity glycosylated whey protein hydrolyzate and a preparation method thereof. Background technique [0002] With the continuous development of the food industry, food sources are becoming more and more abundant, and people are paying more and more attention to food safety. However, in recent decades, the phenomenon of food allergy has been increasing year by year, and food allergy has become an important public health problem in human nutrition, especially in children's nutrition. Epidemiological studies have shown that about 33% of allergic reactions are triggered by food. According to statistics, nearly 2% of adults and 4-6% of children worldwide suffer from food allergies. Developed countries attach great importance to the research and prevention of food allergy, but my country has not paid enough attention to the problem of food allergy, and there ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06A23J3/34A23J3/00
Inventor 范金波庞志花周素珍吕长鑫冯叙桥
Owner BOHAI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap