Beta-lactoglobulin-vitamin conjugate comprising sugar alcohols and preparation method thereof

A lactoglobulin and vitamin technology, which is applied in the biological field, can solve the problems of reduced assembly effect, limited application surface, and β-lactoglobulin sensitization is not eliminated, and achieves the effect of improving the binding rate and reducing the sensitization.

Inactive Publication Date: 2019-03-29
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Publication No. CN103783169A discloses a method for making fresh cheese fortified with vitamin E. In this method, although β-lactoglobulin and VE are used for self-assembly, which has a certain protective effect on the protect...

Method used

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  • Beta-lactoglobulin-vitamin conjugate comprising sugar alcohols and preparation method thereof
  • Beta-lactoglobulin-vitamin conjugate comprising sugar alcohols and preparation method thereof
  • Beta-lactoglobulin-vitamin conjugate comprising sugar alcohols and preparation method thereof

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preparation example Construction

[0031] The invention also discloses a preparation method of the aforementioned sugar alcohol-containing β-lactoglobulin-vitamin conjugate, which comprises the following steps:

[0032] Step 1. The β-lactoglobulin is made into a 1mg / mL β-lactoglobulin solution with 0.01mol / L pH7.4 phosphate buffer solution.

[0033] Step two, place the β-lactoglobulin solution in a high-voltage electric field for high-voltage pulse treatment.

[0034] Step 3: Combine β-lactoglobulin after high-pressure pulse glycosylation with VE, sorbitol, and maltitol, and then freeze-dry the composition to obtain dry β-lactoglobulin containing sugar alcohol Vitamin conjugate products.

[0035] In step 2, the β-lactoglobulin solution is placed in a high-voltage electric field for a processing time of 80 μs, wherein the electric field intensity of the high-voltage electric field is 30 kV / cm, and the electric field waveform is a unipolar square wave.

[0036] In step three, the combination method includes: weighing β-la...

Embodiment 1

[0044] The first preparation method of β-lactoglobulin-vitamin conjugate containing sugar alcohol of the present invention includes the following steps:

[0045] (11) The β-lactoglobulin is made into a 1mg / mL β-lactoglobulin solution with 0.01mol / L, pH7.4 phosphate buffer solution.

[0046] (12) Put the β-lactoglobulin solution in a high-voltage electric field with an electric field strength of 30kV / cm and a unipolar square wave for 80μs.

[0047] (13). Mix the β-lactoglobulin with VE, sorbitol, and maltitol obtained in step (12) at a mass ratio of 1:0.01:2, and then freeze-dry it. Put the freeze-dried powder in a centrifuge tube and put it in an incubator. React in a 59% saturated potassium iodide solution with a temperature of 65°C and a relative humidity of 65% by mass for 3 hours. After the reaction, the centrifuge tube is immediately placed in an ice bath. Terminate the reaction. After the reaction is over, add pre-cooled ultrapure water for reconstitution, and then use an ultr...

Embodiment 2

[0050] The second preparation method of the β-lactoglobulin-vitamin conjugate containing sugar alcohol of the present invention includes the following steps:

[0051] (21) The β-lactoglobulin is made into a 1mg / mL β-lactoglobulin solution with 0.01mol / L, pH7.4 phosphate buffer solution.

[0052] (22) Place the β-lactoglobulin solution in a high-voltage electric field with an electric field strength of 30kV / cm and a unipolar square wave for 80μs.

[0053] (23). Mix the β-lactoglobulin with VE, sorbitol, and maltitol in a mass ratio of 1:0.01:2, and then freeze-dry the β-lactoglobulin after the first-level high-pressure pulse glycosylation in step (22). Put the freeze-dried powder in a centrifuge tube and put it in an incubator, and react in a 59% saturated potassium iodide solution with a temperature of 65°C and a relative humidity of 65% by mass for 3 hours. After the reaction, the centrifuge tube is immediately placed in an ice bath Terminate the reaction. After the reaction is ove...

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Abstract

The present invention relates to beta-lactoglobulin-vitamin conjugate comprising sugar alcohols. The conjugate comprises beta-lactoglobulin, VE, sorbitol and maltitol which are subjected to high-pressure pulse glycosylation treatment. The high-pressure pulse glycosylation treatment means that a phosphate buffer solution with a concentration of 0.01 mol/L and a pH value of 7.4 is treated in a high-voltage electric field for 80 microseconds so as to obtain the beta-lactoglobulin with a concentration of 1 mg/mL. The electric field intensity of the high-voltage electric field is 30 kV/cm, and theelectric field waveform is unipolar square wave. The invention also discloses a preparation method of the beta-lactoglobulin-vitamin conjugate comprising the sugar alcohols. According to the invention, the beta-lactoglobulin is modified after the high-pressure pulse glycosylation treatment, so that the secondary structure and the tertiary structure of the beta-lactoglobulin are forced to be changed, the allergenicity of protein is effectively reduced, and meanwhile, natural emulsifiers of the sugar alcohols are added to improve the combination binding rate.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and particularly relates to a beta-lactoglobulin-vitamin conjugate containing sugar alcohol and a preparation method thereof. Background technique [0002] VE is a fat-soluble vitamin with good antioxidant capacity both inside and outside the body. It also has certain anti-aging and anti-cancer functions, as well as prolonging the shelf life. However, because VE is a fat-soluble substance insoluble in water, UV, alkali, and oxygen can quickly destroy VE, making it difficult to be used in the food industry. Therefore, special methods should be used to treat it, in order to maintain the unique antioxidant properties of VE, while enhancing its water solubility, stability and the effect of adding in food. [0003] β-lactoglobulin is a kind of milk protein and a member of the lipid carrier protein family. It has strong ligand binding ability and can be combined with fat-soluble vitamins and fatty acids. It is ...

Claims

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Application Information

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IPC IPC(8): C07K14/47C07K1/107
CPCC07K14/47C07K19/00
Inventor 左齐乐韩菲菲毛宝兴李勉朱炫陈杰陈跃文石丽华张文瑶
Owner ZHEJIANG HUAKANG PHARMA
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