Partially hydrolyzed whey protein powder and preparation method thereof

A whey protein powder, whey protein technology, applied in the direction of protein food processing, animal protein processing, protein food ingredients, etc. Comprehensive evaluation and other issues to achieve the effect of facilitating digestion and absorption, reducing the probability of allergic reactions, and avoiding protein denaturation
CN107136295AActive Publication Date: 2017-09-08INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Publication Date
2017-09-08

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Abstract

The invention discloses partially hydrolyzed whey protein powder and a preparation method thereof. The hydrolysis degree of the protein powder is 8%-10%; the protein powder contains at least 65% of components of which the molecular weight distribution is 2000Da or below, and less than 5% of free amino acid components; the hydrolysis percentage of beta-lactoglobulin in the protein powder reaches 60% or above; and compared with similar products in the market, the partially hydrolyzed whey protein powder is lower in bitterness and better in reconstituability and appearance state.
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Description

technical field

[0001] The invention relates to the technical field of food raw material processing. More specifically, it relates to a partially hydrolyzed whey protein powder and a preparation method thereof. Background technique

[0002] Cow's milk is a particularly important substitute for breast milk, and it is also one of the first allergens that newborns come into contact with, so cow's milk allergy is the most common in infants and young children. Infants with cow's milk protein allergy (CMPA) often present with vomiting, chronic diarrhea, malabsorption, and delayed growth and development. According to the survey, 2%-3% of infants and young children are allergic to cow's milk, and about 85% of them will develop immune tolerance as they grow up to youth, while the other 15% of them are lifelong allergic. Milk contains more than 20 kinds of proteins, all of which are potentially allergenic, but it is generally believed that β-lactoglobulin (β-Lg) is the main allergen...

Claims

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