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Lactoalbumin hydrolysate and preparing method and application thereof

A technology for hydrolyzing milk protein and casein, applied in the field of hydrolyzing milk protein and its preparation, can solve the problems of poor hydrolysis effect, incomplete hydrolysis and the like

Inactive Publication Date: 2016-11-09
NORTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the specificity of the enzyme, the enzymatic hydrolysis method has poor hydrolysis effect and incomplete hydrolysis.

Method used

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  • Lactoalbumin hydrolysate and preparing method and application thereof
  • Lactoalbumin hydrolysate and preparing method and application thereof
  • Lactoalbumin hydrolysate and preparing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A method for preparing hydrolyzed milk protein by enzymatically hydrolyzing casein under high pressure, comprising the following steps:

[0053] 1. Preparation of substrate solution: Weigh 1500g dry casein powder and place it in a 10L reactor, add purified water to 10L and stir evenly to form a feed liquid, and adjust the pH of the feed liquid to 7.5.

[0054] 2. Ultra-high pressure enzymatic hydrolysis: Add 300 g of trypsin to the feed liquid in step 1 according to the ratio of E:S=1:5 and stir evenly. After adjusting the pH to 7.5, put it in an ultra-high pressure bioreactor. ℃ under ultra-high pressure enzymatic hydrolysis for 4h.

[0055] 3. Inactivation: Put the enzymatic hydrolyzate in step 2 in a boiling water bath for 15 minutes to deactivate the incomplete enzyme. Then its temperature was immediately cooled to room temperature.

[0056] 4. Centrifugation: The enzymatic hydrolyzate is inactivated and then centrifuged at 3800rpm for 30min to remove unhydrolyzed...

Embodiment 2

[0062] A method for preparing hydrolyzed milk protein by enzymatically hydrolyzing casein under high pressure, comprising the following steps:

[0063] 1. Preparation of substrate solution: Weigh 1000g of dry casein powder and place it in a 10L reactor, add purified water to 10L and stir evenly to form a feed liquid, and adjust the pH of the feed liquid to 7.0.

[0064] 2. Ultra-high pressure enzymatic hydrolysis: Add 300 g of trypsin to the feed liquid in step 1 according to the ratio of E:S=1:5 and stir evenly. After adjusting the pH to 7.6, put it in an ultra-high pressure bioreactor. ℃ under ultra-high pressure enzymatic hydrolysis for 10h.

[0065] 3. Inactivation: Put the enzymatic hydrolyzate in step 2 in a boiling water bath for 10 minutes to deactivate the incomplete enzyme. Then its temperature was immediately cooled to room temperature.

[0066] 4. Centrifugation: The enzymatic hydrolyzate is inactivated and centrifuged at 3000rpm for 40min to remove unhydrolyzed ...

Embodiment 3

[0072] A method for preparing hydrolyzed milk protein by enzymatically hydrolyzing casein under high pressure, comprising the following steps:

[0073] 1. Preparation of substrate solution: Weigh 1200g of dry casein powder and place it in a 10L reactor, add purified water to 10L and stir evenly to form a feed liquid, and adjust the pH of the feed liquid to 8.0.

[0074] 2. Ultra-high-pressure enzymatic hydrolysis: Add 300 g of trypsin to the feed liquid in step 1 according to the ratio of E:S=1:5 and stir evenly. After adjusting the pH to 7.4, put it in an ultra-high-pressure bioreactor. Under ultra-high pressure enzymatic hydrolysis for a certain time of 24 hours.

[0075] 3. Inactivation: Put the enzymatic hydrolyzate in step 2 in a boiling water bath for 20 minutes to deactivate the incomplete enzyme. Then its temperature was immediately cooled to room temperature.

[0076] 4. Centrifugation: The enzymatic hydrolyzate is inactivated and then centrifuged at 4000rpm for 20m...

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Abstract

The invention provides a method for preparing lactoalbumin hydrolysate. Pancreatin is added to casein aqueous solution for enzymolysis lasting 4-24 h at 100-150 MPa and 40-50 DEG C, then enzymatic reaction is stopped, aftertreatment is conducted on enzymolysis products, and then lactoalbumin hydrolysate is obtained. The invention further provides lactoalbumin hydrolysate obtained with the method and the application of lactoalbumin hydrolysate. The molecular weight of the product obtained with the method is smaller than 10 kDa, and the product contains rich amino acid and polypeptide, has bioactivity, is suitable for cell culture, can serve as an additive of a low-serum or serum-free medium, and can be widely applied to food nutrition, pharmacy, healthcare food and cell culture.

Description

technical field [0001] The invention belongs to the technical field of biotechnology, and in particular relates to a hydrolyzed milk protein and its preparation method and application. Background technique [0002] Hydrolyzed milk protein is an important protein hydrolyzate, which is the product of milk protein hydrolyzed by protease or peptidase. It is rich in amino acids and peptides, and can provide various nutrients, adhesion factors and growth factor analogs for cell growth. , Widely used in biopharmaceutical, vaccine, food and other industries. Eagle and others used hydrolyzed milk protein for cell and microbial culture medium in the 1950s, and then Mamoru, Amiot, etc. respectively used hydrolyzed milk protein for the culture of various cells such as skin and organs. Chinese scholar Zhang Erxian discussed the development process of hydrolyzed milk protein for cell culture from multiple perspectives such as raw materials, enzyme preparations and product testing in 1986...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/47C07K1/34C12N5/071
CPCC07K14/4732C12N5/00C12N5/0683C12N5/0686C12N2500/32C12N2501/999C12P21/06
Inventor 李明生冯玉萍马忠仁靳冬武
Owner NORTHWEST UNIVERSITY FOR NATIONALITIES
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