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Method for improving functional characteristics and antioxidation activity of alpha-lactalbumin

A technology for antioxidant activity and lactalbumin, applied in the field of enzyme modification to improve the functional properties and antioxidant activity of α-lactalbumin, can solve problems such as unsuitable whey protein cross-linking, and achieve easy promotion, expanded application fields, and easy The effect of the operation

Inactive Publication Date: 2018-11-02
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of food protease cross-linking, transglutaminase has been successfully applied to the modification of the structure and function of many food proteins, but due to reasons such as cross-linking sites and steric hindrance, transglutaminase is not suitable for direct catalysis Cross-linked whey protein in its native state, unless reducing agents such as dithiothreitol are added

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for improving the functional properties and antioxidant activity of α-lactalbumin, characterized in that it comprises the following steps:

[0020] (1) Preparation of α-lactalbumin solution: Dissolve α-lactalbumin in deionized water to form a solution with a concentration of 10% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin completely Dissolved to obtain α-lactalbumin solution;

[0021] (2) Preparation of laccase-crosslinked α-lactalbumin: use 1mol / L HCl and 1mol / L NaOH to adjust the initial pH value of α-lactalbumin solution to 6.0, add oxidase and ferulic acid to make the final concentration 80U / g respectively α-乳白蛋白粉 and 15mmol / L to make it fully dissolved, and then keep it warm for 8h at 40°C. After the cross-linking reaction is completed, the enzyme is inactivated at 70° C. for 15 minutes, cooled and freeze-dried to obtain an α-lactalbumin product with excellent functional properties and antioxidant activity.

Embodiment 2

[0023] A method for improving the functional properties and antioxidant activity of α-lactalbumin, characterized in that it comprises the following steps:

[0024] (1) Preparation of α-lactalbumin solution: Dissolve α-lactalbumin in deionized water to form a solution with a concentration of 12% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin completely Dissolved to obtain α-lactalbumin solution;

[0025] (2) Preparation of laccase-crosslinked α-lactalbumin: use 1mol / L HCl and 1mol / L NaOH to adjust the initial pH value of α-lactalbumin solution to 6.5, add oxidase and ferulic acid to make the final concentration 100U / g respectively α-乳白蛋白粉 and 15mmol / L to make it fully dissolved, and then keep it warm for 8h at 45°C. After the cross-linking reaction is completed, the enzyme is inactivated at 70° C. for 15 minutes, cooled and freeze-dried to obtain an α-lactalbumin product with excellent functional properties and antioxidant activity.

Embodiment 3

[0027] A method for improving the functional properties and antioxidant activity of α-lactalbumin, characterized in that it comprises the following steps:

[0028] (1) Preparation of α-lactalbumin solution: Dissolve α-lactalbumin in deionized water to form a solution with a concentration of 10% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin completely Dissolved to obtain α-lactalbumin solution;

[0029] (2) Preparation of laccase-crosslinked α-lactalbumin: use 1mol / L HCl and 1mol / L NaOH to adjust the initial pH value of α-lactalbumin solution to 5.0, add oxidase and ferulic acid to make the final concentration 100U / g respectively α-乳白蛋白粉 and 20mmol / L to make it fully dissolved, and then keep it warm for 12h at 40°C. After the cross-linking reaction is completed, the enzyme is inactivated at 70° C. for 15 minutes, cooled and freeze-dried to obtain an α-lactalbumin product with excellent functional properties and antioxidant activity.

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PUM

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Abstract

The invention discloses a method for improving functional characteristics and antioxidation activity of alpha-lactalbumin. The method takes alpha-lactalbumin as a raw material, and comprises the following steps: regulating the reaction pH value; then adding ferulic acid as a cross-linking agent; then adding laccase; performing enzyme cross-linking reaction under a certain temperature condition; performing enzyme deactivation treatment after enzyme reaction ends; and finally performing freeze drying to obtain a modified alpha-lactalbumin product. A novel alpha-lactalbumin functional base material with good gel property and antioxidation activity can be directly prepared by the method, and the application area of the alpha-lactalbumin in the food industry is extended.

Description

technical field [0001] The invention belongs to the technical field of protein modification, and in particular relates to an enzyme modification method for improving the functional properties and antioxidant activity of α-lactalbumin. Background technique [0002] Whey protein includes about 20% α-lactalbumin. Compared with human milk α-lactalbumin, bovine milk α-lactalbumin has 74% of the same amino acids, and 6% of the amino acid residues have similar chemical properties, making α-lactalbumin Lactalbumin is widely used in infant formula. Although α-lactalbumin has high nutritional value, its functional properties such as gelation, foaming, and antioxidant properties are poor, so it is necessary to find effective methods to improve its functional properties. [0003] At present, the modification methods of whey protein mainly include physical methods, chemical methods and enzymatic modification, and there are also combined modification of various modification methods. Due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/32A23J3/34
CPCA23J3/08A23J3/32A23J3/343
Inventor 姜瞻梅张亮王春燕袁相英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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