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

Method for reducing sensitization of almond milk

An allergenic, almond-based technology, applied in the field of reducing almond milk allergenicity, can solve the problems of affecting the nutritional value of almond milk, reducing protein solubility, and low universality, so as to reduce immune reactivity, reduce allergenicity, Apply promising effects

Active Publication Date: 2019-04-16
JIANGNAN UNIV
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the reports on the reduction of allergenicity of almond milk are basically through ultra-high pressure treatment. However, the immunoreactivity of almond milk after ultra-high pressure treatment (such as 450MPa, 600MPa) is reduced to about 5% of that before untreated almond milk. , but 50% of the immunoreactivity of 4F10 epitope determination is retained, the universality is low, and the reduction effect of 4C10 is basically negligible; in addition, the ultra-high pressure treatment will reduce the protein solubility by about 50%, which seriously affects the nutritional value of almond milk

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 reducing sensitization of almond milk
  • Method for reducing sensitization of almond milk
  • Method for reducing sensitization of almond milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment relates to a method for reducing the allergenicity of almond milk, and the specific steps are as follows:

[0028] (1) Weigh 20g of bitter almonds, soak at 4°C for 15 hours, drain, and peel; add water at a ratio of 1:9, beat for 3 minutes at a low speed, filter, and store the filtrate at 4°C for later use;

[0029] (2) Add papain at a concentration of 7.53 mg / μL to the almond milk prepared in step (1), and hydrolyze at 50° C. for 1 hour to obtain hydrolyzed modified almond milk. ;

[0030] Physicochemical analysis of pH, protein content, protein solubility and hydrolyzed amino acid was carried out on the almond milk sample after hydrolysis modification, and the molecular weight of almond milk protein after treatment was measured by SDS-PAGE, and the immunoreactivity of almond milk after treatment was determined by ELISA, The specific performance results are shown in Table 1.

[0031] Table 1 Example 1 Gained Almond Milk Performance Test Situation

[0...

Embodiment 2

[0035] This embodiment relates to a method for reducing the allergenicity of almond milk; the specific steps are as follows:

[0036] (1) Weigh 20g of bitter almonds, soak them at 4°C for 24 hours, drain and peel them. Add water at a ratio of 1:9, beat at a low speed for 3 minutes, filter, and store the filtrate at 4°C for later use;

[0037] (2) Add neutral protease at a ratio of 5 mg / μL to the almond milk prepared in step (1), and hydrolyze at 50° C. for 1 hour to obtain hydrolyzed modified almond milk.

[0038] Physicochemical analysis of pH, protein content, protein solubility and hydrolyzed amino acid was carried out on the almond milk sample after hydrolysis modification, and the molecular weight of almond milk protein before and after treatment was measured by SDS-PAGE; the immune response of almond milk before and after treatment was determined by ELISA The specific performance results are shown in Table 2.

[0039] Table 2 embodiment 2 gained almond milk performance...

Embodiment 3

[0042] This embodiment relates to a method for reducing the allergenicity of almond milk; the specific steps are as follows:

[0043] (1) Weigh 20g of bitter almonds, soak at 4°C for 18 hours, drain, peel, add water at a ratio of 1:9, beat at a low speed for 3 minutes, filter, and store the filtrate at 4°C for later use;

[0044](2) Add papain at a concentration of 3.766 mg / mL to the almond milk prepared in step (1), and hydrolyze at 50°C for 0 min, 10 min, 30 min, 60 min, 90 min, and 120 min to obtain 6 types of almond milk.

[0045] The hydrolyzed almond milk samples were analyzed for pH, protein content, protein solubility and hydrolyzed amino acid physicochemical analysis, as well as milk protein molecular weight and immunoreactivity determination. The specific results are shown in Table 3.

[0046] Table 3 Performance test of almond milk obtained after different hydrolysis time treatments

[0047]

[0048]

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

PropertyMeasurementUnit
molecular weightaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for reducing the sensitization of almond milk, and belongs to the technical field of food safety detection. According to the method, protease is used for hydrolytic modification of the almond milk, wherein the protease includes one or two of papain and neutral protease. By means of the method, nutrient substances of almonds are maintained to the maximum extent, thesensitivity of the almond milk can be obviously reduced, and the immunoreactivity can be reduced by 79.1%. The method has the advantages of being simple in process, safe to operate and suitable for large-scale production, and provides a platform for developing safer almond food and beverage products; the application prospect is very wide.

Description

technical field [0001] The invention relates to a method for reducing the allergenicity of almond milk, and belongs to the technical field of food safety detection. Background technique [0002] Food allergy is an allergic immune response mediated by IgE caused by the immune system. According to the World Food and Agriculture Organization (FAO), food allergies can be caused by milk, eggs, fish, shellfish, peanuts, legumes, tree nuts and wheat, which are defined as the "Big Eight Allergens". The World Allergy Organization (WAO) estimates that 250 million people worldwide suffer from some kind of food allergy, with greater than 5-8% of infants and greater than 1-2% of adults affected. Food allergic illnesses are common and include acute, potentially life-threatening anaphylaxis, as well as chronic debilitating illnesses such as dyspnea, rashes, hives, vomiting, and diarrhea. [0003] Currently, food allergy is a ubiquitous food safety problem that cannot be cured by medicine...

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): A23L5/20A23C11/10A61K38/01A61P9/10
CPCA61K38/011A61P9/10A23C11/103A23L5/25
Inventor 江波朱乾乾陈静静张涛
Owner JIANGNAN UNIV
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