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A way to reduce the allergenicity of almond milk

An allergenic and almond technology, applied in the field of reducing the allergenicity of almond milk, can solve the problems of affecting the nutritional value of almond milk, reducing protein solubility, low universality, etc. Promising effects

Active Publication Date: 2022-04-29
JIANGNAN UNIV
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  • 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

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  • A way to reduce the allergenicity of almond milk
  • A way to reduce the allergenicity of almond milk
  • A way to reduce the allergenicity of almond milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment relates to a method for reducing the sensitization of almond milk. The specific steps are as follows:

[0028] (1) Weigh 20g bitter almond, soak it at 4 ℃ for 15h, drain it and peel it; Add water in the ratio of 1:9, beat pulp at low speed for 3min, filter, and store the filtrate at 4 ℃ for standby;

[0029] (2) In the almond milk prepared in step (1), 7.53mg / μ L, Papain is added and hydrolyzed at 50 ℃ for 1h to obtain hydrolyzed modified almond milk.;

[0030] The physical and chemical analysis of pH, protein content, protein solubility and hydrolyzed amino acids was carried out on the hydrolyzed modified almond milk samples, the protein molecular weight of the treated almond milk was measured by SDS-PAGE, and the immune reactivity of the treated almond milk was determined by ELISA. The specific performance results are shown in table 1.

[0031] Table 1 performance test of almond milk obtained in example 1

[0032]

[0033]

Embodiment 2

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

[0036] (1) Weigh 20g bitter almond, soak it at 4 ℃ for 24h, drain it and peel it. Add water in the ratio of 1:9, beat pulp at low speed for 3min, filter, and store the filtrate at 4 ℃ for standby;

[0037] (2) In the almond milk prepared in step (1), 5mg / μ Add neutral protease in the proportion of L and hydrolyze at 50 ℃ for 1h to obtain hydrolyzed modified almond milk.

[0038] The physical and chemical analysis of pH, protein content, protein solubility and hydrolyzed amino acids was carried out on the hydrolyzed almond milk samples, and the molecular weight of almond milk protein before and after treatment was measured by SDS-PAGE The immune reactivity of almond milk before and after treatment was determined by ELISA. The specific performance results are shown in Table 2.

[0039] Table 2 performance test of almond milk obtained in example 2

[0040] ...

Embodiment 3

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

[0043] (1) Weigh 20g bitter almond, soak it at 4 ℃ for 18h, drain it, peel it, add water in the ratio of 1:9, beat it at low speed for 3min, filter it, and keep the filtrate at 4 ℃ for standby;

[0044] (2) In the almond milk prepared in step (1), papain was added at the concentration of 3.766mg / ml and hydrolyzed at 50 ℃ for 0min, 10min, 30min, 60min, 90min and 120min respectively to obtain six kinds of almond milk.

[0045] The physical and chemical analysis of pH, protein content, protein solubility and hydrolyzed amino acids, as well as the determination of milk protein molecular weight and immune reactivity were carried out on the hydrolyzed almond milk samples. The specific results are shown in Table 3.

[0046] Table 3 performance test of almond milk treated with different hydrolysis time

[0047]

[0048]

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Abstract

The invention discloses a method for reducing the allergenicity of almond milk, which belongs to the technical field of food safety detection. The method of the present invention uses protease to hydrolyze and modify almond milk, and the protease includes one or both of papain and neutral protease. The method of the present invention retains the nutrients of almonds to the greatest extent, can significantly reduce the allergenicity of almond milk, and can reduce the immunoreactivity by 79.1%; and has the advantages of simple process, safe operation and suitable for large-scale production. The development of safer almond food and beverage products provides a platform, and the application prospect is very broad.

Description

technical field [0001] The invention relates to a method for reducing the sensitization of almond milk, which belongs to the technical field of food safety detection. Background technology [0002] Food allergy is an allergic immune reaction mediated by IgE caused by the immune system. According to the report of the world food and Agriculture Organization (FAO), food allergies may be caused by milk, eggs, fish, shellfish, peanuts, beans, nuts and wheat, which are defined as "eight allergens". The World Allergy Organization (WAO) estimates that 250 million people worldwide suffer from certain food allergies, with more than 5-8% of infants and 1-2% of adults affected. Food allergic diseases are common, including acute and potentially life-threatening allergic reactions, as well as chronic debilitating diseases such as dyspnea, rash, urticaria, vomiting and diarrhea. [0003] At present, food allergy is a common food safety problem, which can not be cured by drugs. The only way to a...

Claims

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Application Information

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Patent Type & Authority Patents(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
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