Method for reducing sensitization of milk protein and low-sensitization milk protein

A milk protein and allergenic technology, applied in animal protein processing and other directions, can solve problems such as harmful to human health and damage to the molecular structure of the original protein, and achieve the effects of reducing allergenicity, high nutritional value, and good antioxidant properties.

Active Publication Date: 2019-01-04
SHENZHEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the deficiencies in the prior art above, the purpose of the present invention is to provide a method for reducing the allergenicity of milk protein and low-allergenic milk protein, aiming at solving the problem that the existing processing method will destroy the molecular structure of the original protein or produce harmful substances to human health. matter of matter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Dissolve milk protein in pure water to make a uniform solution with a concentration of 10 mg / ml, heat to 85°C, keep it for 15 minutes and then cool to 25°C.

[0034] (2) Take the liquid in step (1), add tea polyphenols with a mass ratio of 1:1 according to the mass of milk protein, add sucrose fatty acid ester, the concentration of sucrose fatty acid ester in the system is 0.3% g / ml, Finally, NaOH solution was added to adjust the pH to 9.0. Stirring was continued at 25 °C for 24 h.

[0035] (3) Add the liquid after the reaction in step (2) into a 1000 kD semipermeable membrane, seal it, and perform dialysis in pure water at 4°C, changing the water every 8 hours for a total of 48 hours.

[0036] (4) Concentrate the dialysate obtained in step (3) in vacuum at a vacuum degree of 0.08 MPa and a temperature of 45°C until the solid content reaches more than 50%.

[0037] (5) Put the concentrate obtained in step (4) at the air inlet temperature of 160 o C, the air outle...

Embodiment 2

[0044] (1) Dissolve milk protein in pure water to make a uniform solution with a concentration of 10 mg / ml, heat to 90°C, keep it for 10 minutes and then cool to 25°C.

[0045] (2) Take the liquid in step (1), add tea polyphenols with a mass ratio of 1:1 according to the mass of milk protein, add sucrose fatty acid ester, the concentration of sucrose fatty acid ester in the system is 0.3% g / ml, Finally, NaOH solution was added to adjust the pH to 9.5. Stirring was continued for 36 h at 25 °C.

[0046] (3) Add the liquid after the reaction in step (2) into a 1000 kD semipermeable membrane, seal it, and perform dialysis in pure water at 4°C, changing the water every 8 hours for a total of 48 hours.

[0047] (4) Concentrate the dialysate obtained in step (3) in vacuum at a vacuum degree of 0.08 MPa and a temperature of 45°C until the solid content reaches more than 50%.

[0048] (5) Put the concentrate obtained in step (4) at the air inlet temperature of 160 o C, the air outle...

Embodiment 3

[0052] (1) Dissolve milk protein in pure water to make a homogeneous solution with a concentration of 10 mg / ml, heat to 93°C, keep for 8 minutes and then cool to 25°C.

[0053] (2) Take the liquid in step (1), add tea polyphenols with a mass ratio of 1:0.5 according to the mass of milk protein, add sucrose fatty acid ester, the concentration of sucrose fatty acid ester in the system is 0.2% g / ml, Finally, NaOH solution was added to adjust the pH to 8.5. Stirring was continued at 25 °C for 24 h.

[0054] (3) Add the liquid after the reaction in step (2) into a 1000 kD semipermeable membrane, seal it, and perform dialysis in pure water at 4°C, changing the water every 8 hours for a total of 48 hours.

[0055] (4) Concentrate the dialysate obtained in step (3) in vacuum at a vacuum degree of 0.08 MPa and a temperature of 45°C until the solid content reaches more than 50%.

[0056] (5) Put the concentrate obtained in step (4) at the air inlet temperature of 160 o C, the air out...

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PUM

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Abstract

The invention discloses a method for reducing sensitization of milk protein and low-sensitization milk protein. The method for reducing sensitization of milk protein comprises the following step of under alkaline condition, enabling tea polyphenols to react with milk protein, so that the conformational epitope and the linear epitope of the milk protein are changed. Tests show that the sensitization of the milk protein treated by the method disclosed by the invention is reduced by 41-64%, and besides, the low-sensitization milk protein disclosed by the invention has better oxidation resistanceand high nutrient value and does not have bad flavor.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a method for reducing the allergenicity of milk protein and low-allergenic milk protein. Background technique [0002] Milk is one of the main foods that cause human food allergies identified by FAO / WHO, and it is also an allergen ingredient that must be declared in the new food labeling laws of the United States and the European Union. The consumption of milk products is increasing year by year, and the consumer groups are constantly expanding. At the same time, the incidence of milk allergy is also increasing, which seriously affects the quality of life of allergic people. Therefore, it is of great practical significance to develop low-allergenic milk protein to protect the intake safety of patients with milk allergy. [0003] At present, methods such as enzymatic hydrolysis, high temperature and high pressure are mainly used to eliminate the allergenicity of milk. How...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08
CPCA23J3/08
Inventor 吴序栎
Owner SHENZHEN UNIV
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