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Product rich in whey proteins and polypeptides and preparation method and applications thereof

A technology of whey protein polypeptide and whey protein, which is applied in the field of food processing, can solve the problems of reduced degree of energy interference, differences in digestive system functions, and weakened role of intestinal biodiversity, so as to speed up the recovery rate and avoid The effect of overnutrition

Inactive Publication Date: 2019-03-29
ZHEJIANG CHINESE MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for adults, the effect of whey protein on intestinal biodiversity is weakened. On the one hand, because the proportion of whey protein in adult diet is much lower than that of infant diet, the intestinal micro-ecosystem of healthy adults has been reduced. It tends to be stable and mature, and the degree of being disturbed is much lower than that of infants; on the other hand, there are differences in the digestive system functions of adults and infants, and the compound degradation effect of proteases in the gastrointestinal tract prevents whey protein hydrolyzed peptides from exerting their full potential. Physiological function

Method used

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  • Product rich in whey proteins and polypeptides and preparation method and applications thereof
  • Product rich in whey proteins and polypeptides and preparation method and applications thereof
  • Product rich in whey proteins and polypeptides and preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A method for preparing a product rich in whey protein polypeptides, comprising the following steps:

[0055] Powdered whey protein concentrate WPC80 is mixed with water to prepare a suspension with a total solids concentration of 10%. Heat the suspension to 70°C and keep it for 5 minutes. After cooling to 50°C, use 0.1mol / L The NaOH solution adjusted the pH to 6.9 to obtain a rehydrated whey protein solution.

[0056] The temperature of the rehydrated whey protein solution was raised to 45°C, and neutral protease was added according to the amount of 1500U / g substrate to start the reaction. During the reaction, 0.1mol / L NaOH solution was used to adjust the pH to keep the pH at 6.9. When the hydrolysis progress DP reaches 0.1, the reaction solution is boiled and kept for 5 minutes to obtain a partially hydrolyzed whey protein solution.

[0057] Because the hydrolysis progress of the solution is low, the proportion of free amino acids is less than 5%, and the peptides wit...

Embodiment 2

[0066] The difference between this example and the specific example 1 is that β-cyclodextrin is added during preparation to make the total mass reach 8% of the total solid content of the fermentation broth. After the mixture is filtered through a 100-mesh screen, the filtrate is collected and spray-dried. The air inlet temperature is 185°C and the outlet air temperature is 110°C. Adjust the feed flow rate to control the water content of the spray-dried powder between 4.5-5.5%. . The processing before allocating is identical with embodiment 1. A solid drink rich in whey protein peptides is obtained.

Embodiment 3

[0068] A method for preparing a product rich in whey protein polypeptides, comprising the following steps:

[0069] Mix isolated whey protein powder WPI with water to prepare a suspension with a total solids concentration of 20%, heat the suspension to 75°C, keep it for 20s, cool it to 45°C quickly, and use 0.1mol / L NaOH The pH of the solution was adjusted to 7.0 to obtain a rehydrated whey protein solution.

[0070] The temperature of the rehydrated whey protein solution was raised to 50°C, and neutral protease was added according to the amount of 5000U / g substrate to start the reaction. During the reaction, 0.1mol / L NaOH solution was used to adjust the pH to keep the pH at 7.0. When the hydrolysis progress DP reaches 0.2, the temperature of the reaction solution is raised to 80°C and kept for 5 minutes to obtain a partially hydrolyzed whey protein solution.

[0071] Add edible alcohol to the solution while it is hot until the alcohol content exceeds 70% (V / V), and at the sa...

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Abstract

The invention discloses a product rich in whey proteins and polypeptides and a preparation method and applications thereof, and belongs to the technical field of food processing. The product is prepared by following steps: (1) preparing a rehydrated whey protein solution; (2) preparing partially hydrolyzed whey proteins; (3) sieving peptide segments; (4) blending; and (5) making the raw material obtained in the step (4) into the oral product by any method known by those skilled in the art. The product can promote the recovery after alteration of intestinal flora is treated by antibiotics without using any probiotics preparation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a product rich in whey protein polypeptide and its preparation method and application. Background technique [0002] Intestinal microbes play an important role in human health. However, the use of antibiotics in medical treatment can change the balance of intestinal bacterial species and quantities, resulting in intestinal flora imbalance. In severe cases, it can lead to intestinal inflammation, abdominal pain, diarrhea, Symptoms such as abdominal pain or constipation. [0003] At present, the main method used to promote the recovery of intestinal flora imbalance after antibiotic treatment is to take compound probiotic preparations, such as Lactobacillus, Bifidobacterium, Bacillus subtilis, Enterococcus faecium, Clostridium butyricum, etc. or a combination of several . Normally, probiotic preparations are safe for the human body, but there are also a small n...

Claims

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Application Information

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IPC IPC(8): A23L33/19A23L33/18A23J3/34A23J1/20A23L33/15A61K38/17A61P1/00
CPCA23J1/205A23J3/343A23V2002/00A61K38/1709A23L33/15A23L33/18A23L33/19A61P1/00A23V2200/32A23V2200/328A23V2200/326A23V2250/54252A23V2250/55A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/708
Inventor 夏明华颖帅玉英
Owner ZHEJIANG CHINESE MEDICAL UNIVERSITY
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