Infant formula milk powder resisting protein allergy and preparation method thereof

Abstract

The invention provides an infant formula milk powder resisting protein allergy and a preparation method thereof. The formula powder contains a whey protein hydrolysate, and the whey protein hydrolysate is prepared by the following method: dissolving per 5.0 g of whey protein powder in 95ml of distilled water, keeping the solution in a water bath at 85 DEG C for 20 min, adjusting the pH value to 7.0, adding trypsin (with activity of 25000U / g), keep the hydrolysis temperature at 40 DEG C, hydrolyzing for 4 h, heating the hydrolysate in a water bath of 85 DEG C for 10 min for enzyme inactivation, centrifuging to remove the precipitate, regulating the pH value to 8.5, adding aminopeptidase (with activity of 10000U / g), and hydrolyzing at 50 DEG C for 6 h. the whey protein hydrolysate used in the formula powder is whey protein depth hydrolysate with hydrolysis degree reaching 48-55%; and the whey protein peptide obtained from hydrolysis is easy for digestion and absorption, and has non allergenic property; and the bitter taste after depth hydrolysis of the whey protein is eliminated, and the taste is easy to accept by infants.

Description

technical field [0001] The invention relates to an infant formula powder, in particular to an infant formula powder against protein allergy. Background technique [0002] Cow's milk protein is usually the first food protein ingested by formula-fed infants and is the most commonly identified food allergen. Infants with cow's milk protein allergy (CMPA) often present with vomiting, chronic diarrhea, malabsorption, and delayed growth and development. Cow's milk protein allergy refers to an IgE or non-IgE-mediated adverse reaction to cow's milk protein, and the incidence rate of infants under 2 years old is about 2%. If children with CMPA are not properly diagnosed and treated, more than 1 / 2 of children with CMPA every month will develop multiple food allergies, which will seriously affect the quality of life of the children and their families. So far, strict avoidance of cow's milk protein intake is the only effective treatment for cmpa. Therefore, it is particularly importa...

AI Technical Summary

Problems solved by technology

However, due to the hydrolysis of whey protein, the bitter hydrophobic groups wrapped inside the molecule will be exposed, and the polypeptides containing more hydrophobic groups will cause people to have a bitter taste when they come into contact with human taste buds, thus limiting their use in the human body. Product application

For infants, dipeptides and tripeptides with a molecular weight below 1000Da are most conducive to digestion and absorption. However, as the degree of hydrolysis increases, the bitterness gradually increases.

Images