Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing hypoallergenic whey proteins by cysteine-bound transglutaminase modification

A technology of transglutaminase and cysteine, which is applied in protein food processing, animal protein processing, protein food ingredients, etc., can solve the problems of high temperature and other reaction conditions.

Pending Publication Date: 2018-12-18
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical methods include glycosylation, phosphorylation, amidation, etc., which can change the properties of proteins according to requirements, but only proteins containing specific groups or chemical bonds can be modified. Enzymatic methods such as hydrolysis and cross-linking have strong specificity and high efficiency. However, the requirements for reaction conditions such as temperature are also relatively high.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing hypoallergenic whey proteins by cysteine-bound transglutaminase modification
  • Method for preparing hypoallergenic whey proteins by cysteine-bound transglutaminase modification
  • Method for preparing hypoallergenic whey proteins by cysteine-bound transglutaminase modification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Preparation of cysteine ​​solution: solid cysteine ​​at 0.1mol L -1 Dissolve in HCl, after the dissolution is complete, use 0.05mol·L -1 NaOH was adjusted to pH 7.0, and sealed for storage until use.

[0024] (2) Add the cysteine ​​solution prepared in step (1) to 0.05mmol·g -1 The amount of protein added to the whey protein solution, the concentration of whey protein is 30g L -1 , pH 7.0, and treated in a water bath at 37°C for 30 minutes.

[0025] (3) Add 3U·g to the sample treated in step (2) -1 1. For protein transglutaminase, react in a water bath at 37°C for 2h, inactivate the enzyme at 85°C for 10min after the reaction, take it out and cool to room temperature. Using untreated raw whey protein as a control sample, the content of α-lactalbumin and β-lactoglobulin active antigen in the sample was detected.

Embodiment 2

[0027] (1) Preparation of cysteine ​​solution: solid cysteine ​​at 0.1mol L -1 Dissolve in HCl, after the dissolution is complete, use 0.05mol·L -1 NaOH was adjusted to pH 7.0, and sealed for storage until use.

[0028] (2) Add the cysteine ​​solution prepared in step (1) to 0.15mmol·g -1 The amount of protein added to the whey protein solution, the concentration of whey protein is 30g L -1 , pH 7.0, and treated in a water bath at 37°C for 30 minutes.

[0029] (3) Add 3U·g to the sample treated in step (2) -1 1. 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 and cool to room temperature. Using untreated raw whey protein as a control sample, the content of α-lactalbumin and β-lactoglobulin active antigen in the sample was detected.

Embodiment 3

[0031] (1) Preparation of cysteine ​​solution: solid cysteine ​​at 0.1mol L -1 Dissolve in HCl, after the dissolution is complete, use 0.05mol·L -1 NaOH was adjusted to pH 7.0, and sealed for storage until use.

[0032] (2) Add the cysteine ​​solution prepared in step (1) to 0.15mmol·g -1 The amount of protein added to the whey protein solution, the concentration of whey protein is 30g L -1 , pH 7.0, and treated in a water bath at 37°C for 30 minutes.

[0033] (3) Add 5U·g to the sample treated in step (2) -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 and cool to room temperature. Using untreated raw whey protein as a control sample, the content of α-lactalbumin and β-lactoglobulin active antigen in the sample was detected.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a method for preparing hypoallergenic whey proteins by cysteine-bound transglutaminase modification and belongs to the technical field of dairy product processing. Theobject of the method is as follows: in order to reduce allergenicity of whey proteins, the reducing property of the cysteine is utilized to open disulfide bonds in protein molecules, so as to bind the transglutaminase, so that whey protein cross-linking is further promoted, thereby developing a modification method that effectively reduces the allergenicity of the whey proteins.

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 modification of cysteine ​​and transglutaminase. Background technique [0002] Whey protein has high nutritional value and is easy to digest. It is known as the king of protein and has been widely used in the industrial production of various foods. However, whey protein is the main allergen of milk allergy, which will affect the health and development of infants and young children. Therefore, in order to ensure the food safety of infants and young children allergic to cow's milk, the development of hypoallergenic infant formula milk products is particularly important. [0003] The protein modification method mainly uses physics, chemistry or enzymes to change the spatial structure of the protein, and then change the physical and chemical properties of the protein, so as to achieve the purpose of imp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34
CPCA23J3/08A23J3/343
Inventor 张英华于鑫欣刘畅
Owner NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com