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Method for improving casein digestibility and reducing its allergies based on far-infrared rays

A far-infrared, hypoallergenic technology, applied in the field of milk production, to achieve the effects of improving digestibility, reducing energy consumption, and reducing quality damage

Active Publication Date: 2019-06-21
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing reports, there is no report on the application of far-infrared irradiation technology to improve the digestibility of casein in milk and reduce its allergies

Method used

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  • Method for improving casein digestibility and reducing its allergies based on far-infrared rays
  • Method for improving casein digestibility and reducing its allergies based on far-infrared rays
  • Method for improving casein digestibility and reducing its allergies based on far-infrared rays

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The casein solution in cow's milk was placed in a far-infrared irradiation equipment for processing, under the condition of a power of 350W, and the far-infrared irradiation time was 5min. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of the sample, reduce the internal wind speed of the equipment and control the internal temperature at 25 °C to obtain the far-infrared irradiation-treated bovine milk casein, and evaluate the effect of far-infrared irradiation on the digestibility and antigenicity of casein. After the treatment, the polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0032] The digestibility evaluation of bovine milk casein after treatment: the control group is the original milk sample. The far-infrared irradiation treatment was carried out under the condition that the treatment temperature was 25°C, the far-infrared irradiation time w...

Embodiment 2

[0038] The casein solution in cow's milk was placed in a far-infrared irradiation equipment for processing, under the condition of a power of 350W, and the far-infrared irradiation time was 5min. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of the sample, reduce the internal wind speed of the equipment and control the internal temperature at 29 °C to obtain far-infrared irradiation-treated bovine milk casein, and evaluate the effect of far-infrared irradiation on the digestibility of casein and the antigenicity of simulated gastric juice digestion. After the treatment, the polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0039] Far-infrared irradiation treatment reduces casein allergy in cow's milk. The control group is the original milk sample. The far-infrared irradiation treatment was performed by reducing the internal wind speed of the equipment an...

Embodiment 3

[0044] The casein solution in cow's milk was placed in a far-infrared irradiation equipment for processing, under the condition of a power of 350W, and the far-infrared irradiation time was 5min. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of the sample, the internal wind speed of the equipment was reduced and the internal temperature was controlled at 28 °C to obtain the far-infrared irradiation-treated bovine milk casein, and the effect of far-infrared irradiation on the digestibility of casein and the antigenicity of simulated intestinal juice was evaluated. After the treatment, the polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0045] Far-infrared irradiation treatment reduces casein allergy in cow's milk. The control group is the original milk sample. The far-infrared irradiation treatment was performed by reducing the internal wind speed of th...

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Abstract

The invention discloses a method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays.According to the method, ordinary casein or a product containing ordinary casein is irradiated by far infrared rays.By the adoption of the method, processing steps are simple, processing time is short, processing temperature is low, energy consumption can be reduced, a dramatic leap is made in improving the digestibility of casein in cow milk and reducing the anaphylaxis of casein in cow milk, and the digestibility of casein in cow milk can be improved to 40% or more, which can not be realized with the current enzymolysis means, pasteurization means and other means.The conventional understanding of far infrared ray application is changed; far infrared rays are usually used for food sterilization currently, however, far infrared rays are used for changing the digestibility and anaphylaxis of casein in the method which has never been reported.Damage to the quality of cow milk is small, using is efficient and quick, environment friendliness is realized, and equipment maintenance and technology promotion are benefited.

Description

technical field [0001] The invention belongs to the technical field of milk production, and relates to the application of far-infrared radiation in improving the digestibility of casein and reducing allergies, in particular to a method for improving the digestibility and reducing the allergies of casein based on far-infrared rays. Background technique [0002] Dairy protein provides important nutrients for humans and is a major source of nitrogen and essential amino acids. Dairy protein consists of two parts: casein (80%) and whey protein (20%). Casein (CN) includes αs1-, αs2-, β-andк-caseins, and contains essential amino acids required by the human body. The digestibility and absorption rate of casein protein is much lower than that of whey protein. Through enzymatic hydrolysis, digestion or fermentation, casein can produce many peptides with biologically active functions. Studies have found that these peptides have antioxidant, antibacterial, antihypertensive, anti-infla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/14
CPCA23C9/14
Inventor 邓云胡冠蓝张意锋
Owner SHANGHAI JIAOTONG UNIV
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