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

Active Publication Date: 2017-09-08
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The alkaline protease used in this method will cause a violent hydrolysis reaction. On the one hand, a large amount of salt will be introduced into the final product, so the desalination treatment link should be added in the process, which will prolong the production cycle and increase energy consumption; The hydrolysis reaction will also affect the flavor of the p

Method used

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  • Partially hydrolyzed whey protein powder and preparation method thereof
  • Partially hydrolyzed whey protein powder and preparation method thereof
  • Partially hydrolyzed whey protein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Partially hydrolyzed whey protein powder, obtained by the following preparation method:

[0031]Prepare concentrated whey protein into whey protein aqueous solution with a mass concentration of 5%, and keep the solution at 60°C for 10 minutes to denature the protein, then cool to 55°C; add to the cooled whey protein aqueous solution Compound protease, this compound protease (neutral protease F (Validase FP Concentrate) and neutral protease G ( The ratio of Protease GBW) is 5:1) and the mass ratio of whey protein substrate is 0.4:100, and it is hydrolyzed while stirring at 55°C for 4 hours, and then the pH value of the solution is adjusted to 6.75- 6.85, heat the above solution at 80°C for 10 minutes to inactivate the protease, and then quickly cool down to room temperature; conduct nanofiltration concentration at room temperature, feed flow rate 1-3t / h, feed pressure 6-12bar, membrane pass The volume is 50-400L / h, and the solid content after concentration is 25%-35%. ...

Embodiment 2

[0040] Partially hydrolyzed whey protein powder, obtained by the following preparation method:

[0041] The difference from Example 1 is that the concentrated whey protein is prepared into a whey protein aqueous solution with a mass concentration of 10%, and the solution is incubated at 85°C for 5 minutes to denature the protein, and then cooled to 50°C; The mass ratio of the compound protease (the ratio of neutral protease F and neutral protease G is 5:1) to the substrate whey protein is 0.6:100, and it is hydrolyzed at 50°C for 2 hours; it is heated at 85°C for 8min to make Protease inactivation.

[0042] In addition, in this example, the β-lactoglobulin hydrolysis rate of the prepared partially hydrolyzed whey protein powder was tested. Detection method: SDS-dextran gel electrophoresis is used to detect the hydrolysis of β-lactoglobulin in the hydrolyzate. For specific detection results, see figure 1 Middle ⑤ and ⑥ strips. The hydrolysis rate of β-lactoglobulin was 73%. ...

Embodiment 3

[0044] Partially hydrolyzed whey protein powder, obtained by the following preparation method:

[0045] The difference from Example 1 is that the concentrated whey protein is prepared into an aqueous whey protein solution with a mass concentration of 8%, and the solution is incubated at 80°C for 8 minutes to denature the protein, and then cooled to 55°C; Compound protease (neutral protease F (Validase FP Concentrate) and neutral protease P ( The mass ratio of PPU 95000) was 6:1) to the substrate whey protein was 0.7:100, hydrolyzed at 55°C for 3 hours; heated at 90°C for 5min to inactivate the protease.

[0046] In addition, in this example, the bitterness and sensory properties of the prepared partially hydrolyzed whey protein powder were tested. Detection method: evaluation of bitterness, the caffeine is formulated to concentrations of 0, 0.025%, 0.05%, 0.1%, 0.2%, and 0.3%, respectively, and the corresponding score and degree of bitterness are 1-no bitterness, 2-slight B...

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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.

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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Application Information

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IPC IPC(8): A23J1/20A23J3/08A23J3/34
CPCA23J1/20A23J3/08A23J3/34A23V2002/00A23V2250/06A23V2250/5424A23V2250/54244
Inventor 韩仁娇王彩云云战友罗述博
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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