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Hypoallergenic whey protein powder based on enzyme-method galactosylated modification and preparation method thereof

A technology of whey protein powder and whey protein, applied in protein food processing, protein food ingredients, food science, etc., can solve problems such as bad color and flavor, and damage to protein structure and function

Active Publication Date: 2015-09-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods can impart undesirable color and flavor to the product and disrupt protein structure and function

Method used

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  • Hypoallergenic whey protein powder based on enzyme-method galactosylated modification and preparation method thereof
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  • Hypoallergenic whey protein powder based on enzyme-method galactosylated modification and preparation method thereof

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preparation example Construction

[0015] A hypoallergenic whey protein powder based on enzymatic glycosylation modification and a preparation method thereof, the method comprising the following steps: (1) dissolving whey protein, and the concentration of whey protein in the reaction system is 30-70g·L -1 , mixed with glucosamine hydrochloride solution, the amount of transglutaminase added is 5~25U·g -1 Whey protein, pH 6.2-8.0, 37°C constant temperature water bath shaking reaction for 2-6 hours, after the reaction, take out the sample, put it in an 85°C water bath to inactivate the enzyme for 5 minutes, cool down, adjust the pH value of the solution to 5.0, add an equal volume centrifuge at 8000×g for 10 min, collect the precipitate, wash twice with ethanol, dissolve the precipitate and adjust the pH to 7.0, freeze-dry for later use; (2) Glycosylate and crosslink the whey protein obtained in step (1) After the modified product was hydrolyzed with hydrochloric acid, the amount of glucosamine released in the hyd...

Embodiment 1

[0019] (1) Preparation of glycosylation modified products of whey protein: dissolving whey protein, the concentration of whey protein in the reaction system is 30g L -1 , mixed with glucosamine hydrochloride solution, the amount of transglutaminase added is 10U·g -1 Whey protein, pH 7.5, 37°C constant temperature water bath shaking reaction for 4 hours, after the reaction, take out the sample, put it in an 85°C water bath to inactivate the enzyme for 5 minutes, cool down, adjust the pH value of the solution to 5.0, add an equal volume of absolute ethanol , centrifuged at 8000×g for 10 min, collected the precipitate, washed twice with ethanol, dissolved the precipitate and adjusted the pH to 7.0, and freeze-dried for later use.

[0020] (2) After the whey protein glycosylation and crosslinking modification product obtained in step (1) is hydrolyzed with hydrochloric acid, the amount of glucosamine released in the hydrolyzate of the whey protein glycosylation modification produc...

Embodiment 2

[0023] (1) Preparation of glycosylation modified products of whey protein: dissolving whey protein, the concentration of whey protein in the reaction system is 50g L -1 , mixed with glucosamine hydrochloride solution, the amount of transglutaminase added is 15U·g -1 Whey protein, pH 7.5, 37°C constant temperature water bath shaking reaction for 4 hours, after the reaction, take out the sample, put it in an 85°C water bath to inactivate the enzyme for 5 minutes, cool down, adjust the pH value of the solution to 5.0, add an equal volume of absolute ethanol , centrifuged at 8000×g for 10 min, collected the precipitate, washed twice with ethanol, dissolved the precipitate and adjusted the pH to 7.0, and freeze-dried for later use.

[0024] (2) After the whey protein glycosylation and crosslinking modification product obtained in step (1) is hydrolyzed with hydrochloric acid, the amount of glucosamine released in the hydrolyzate of the whey protein glycosylation modification produc...

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Abstract

The invention relates to hypoallergenic whey protein powder based on enzyme-method galactosylated modification and a preparation method thereof, belonging to the technical field of processing of dairy products. According to the method, glucosamine is introduced into whey protein molecules by adopting catalytic characteristics of transglutaminase and primary amine activity of amino sugar through an enzyme-method glycosylation manner, so that the aim of improving the allergenic aim of whey protein is realized; and the final product has the characteristic that the antigen activity of the raw material, namely whey separated protein, is reduced by more than 30%.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and mainly relates to a hypoallergenic whey protein powder based on enzymatic glycosylation modification and a preparation method thereof. Background technique [0002] Whey protein is a protein with very high nutritional value, easy to digest and absorb, and also contains a variety of active ingredients and essential amino acids needed by the human body, so people gradually pay attention to the application of whey protein. As the main component of milk, whey protein not only provides necessary nutrients, but also is one of the main proteins that cause milk allergy, which is more common in infants and young children. Therefore, reducing the allergenicity of milk ingredients is an urgent problem to be solved in infant formula milk powder. [0003] At present, there are physical methods, chemical methods, and enzymatic hydrolysis methods to reduce the allergenicity of proteins. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 张英华赵新淮刘艳乐
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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