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Method for preparing hypoallergenic whey protein by coupling protease hydrolysis and transglutaminase cross-linking modification

A technology of transglutaminase and protease hydrolysis, applied in protein food processing, animal protein processing, protein food ingredients, etc., can solve problems such as lack of stable interface

Pending Publication Date: 2018-11-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This may be because hydrolysis increases the content of peptides. Although they have relatively high thermal stability, they lack the ability to stabilize the interface.

Method used

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  • Method for preparing hypoallergenic whey protein by coupling protease hydrolysis and transglutaminase cross-linking modification
  • Method for preparing hypoallergenic whey protein by coupling protease hydrolysis and transglutaminase cross-linking modification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Prepare 3% (w / v) whey protein solution.

[0023] (2) Add alkaline protease to the whey protein solution prepared in step (1) to hydrolyze whey protein at pH 8.5 and 60°C. During the hydrolysis reaction, add 0.5mol NaOH to maintain the pH value of the reaction system , measure the degree of hydrolysis, draw the hydrolysis curve, and obtain a hydrolyzed sample with a degree of hydrolysis of 2.5%.

[0024] (3) Add trypsin to the whey protein solution prepared in step (1), and hydrolyze whey protein at pH 8.0 at 50°C. During the hydrolysis reaction, maintain the pH value of the reaction system by adding 0.5mol NaOH, and measure Degree of hydrolysis, drawing a hydrolysis curve, and obtaining a hydrolyzed sample with a degree of hydrolysis of 2.3%.

[0025] (4) Add 15U·g to the sample treated by step (2) and step (3) -1 For protein transglutaminase, react in a water bath at 37°C for 2 hours, inactivate the enzyme at 85°C for 10 minutes after the reaction, take it out an...

Embodiment 2

[0028] (1) Prepare 3% (w / v) whey protein solution.

[0029] (2) Add alkaline protease to the whey protein solution prepared in step (1) to hydrolyze whey protein at pH 8.5 and 60°C. During the hydrolysis reaction, add 0.5mol NaOH to maintain the pH value of the reaction system , measure the degree of hydrolysis, draw the hydrolysis curve, and obtain a hydrolyzed sample with a degree of hydrolysis of 2.5%.

[0030] (3) Add trypsin to the whey protein solution prepared in step (1), and hydrolyze whey protein at pH 8.0 at 50°C. During the hydrolysis reaction, maintain the pH value of the reaction system by adding 0.5mol NaOH, and measure Degree of hydrolysis, draw the hydrolysis curve, and obtain the hydrolyzed sample with the degree of hydrolysis of 2.3%.

[0031] (4) In the sample treated by step (2) and step (3), add 5U·g -1 For protein transglutaminase, react in a water bath at 37°C for 4 hours, inactivate the enzyme at 85°C for 10 minutes after the reaction, take it out an...

Embodiment 3

[0034] (1) Prepare 3% (w / v) whey protein solution.

[0035] (2) Add alkaline protease to the whey protein solution prepared in step (1) to hydrolyze whey protein at pH 8.5 and 60°C. During the hydrolysis reaction, add 0.5mol NaOH to maintain the pH value of the reaction system , measure the degree of hydrolysis, draw the hydrolysis curve, and obtain a hydrolyzed sample with a degree of hydrolysis of 8.1%.

[0036] (3) Add trypsin to the whey protein solution prepared in step (1), and hydrolyze whey protein at pH 8.0 at 50°C. During the hydrolysis reaction, maintain the pH value of the reaction system by adding 0.5mol NaOH, and measure Degree of hydrolysis, draw the hydrolysis curve, and obtain the hydrolyzed sample with the degree of hydrolysis of 7.9%.

[0037] (4) Add 10U·g to the sample treated by step (2) and step (3) -1 For protein transglutaminase, react in a water bath at 37°C for 4 hours, inactivate the enzyme at 85°C for 10 minutes after the reaction, take it out an...

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Abstract

The invention relates to a method for preparing hypoallergenic whey protein by coupling protease hydrolysis and transglutaminase cross-linking modification, and belongs to the technical field of dairyproduct processing. According to the present invention, whey protein is treated by coupling enzymolysis and enzyme cross-linking, wherein the whey protein hydrolyzates having different hydrolysis degrees are prepared with alkaline protease and trypsin, and then the hydrolyzates are cross-linked; the analysis results show that the after-hydrolysis cross-linking can further significantly reduce theantigenicity of whey protein, and can partially recover the emulsification activity of whey protein after the hydrolysis; and a purpose of the present invention is to provide the effective treatmentmethod for reducing the allergenicity of cow milk, protect the functional properties of whey protein as the food base material and provide theoretical basis and the technical support for the modification preparation of functional ingredients so as to easily achieve the wide application of whey protein base materials.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and mainly relates to a method for preparing low-allergenic whey protein through protease hydrolysis coupled with transglutaminase cross-linking modification. Background technique [0002] Whey protein is a protein with very high nutritional value. It contains a variety of active ingredients and essential amino acids needed by the human body. Therefore, people gradually pay attention to the application of whey protein. Whey protein, as the main component of milk, provides necessary nutrients and is also one of the main proteins that cause milk allergy. Milk allergy is more common in infants and young children. Therefore, reducing the allergenicity of milk ingredients is an urgent problem to be solved in infant formula milk powder. [0003] At present, there are physical methods, chemical methods, and enzymatic hydrolysis methods to reduce the allergenicity of proteins. Enzymat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J3/08C12P21/06
CPCA23J3/08A23J3/343C12P21/06
Inventor 张英华于鑫欣刘畅
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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