Method for improving functional characteristics of alpha-lactalbumin

A technology of lactalbumin and functional properties, applied in the research field of protein-polyphenol interaction, can solve the problem of less application of safflower yellow, and achieve the effects of easy promotion, increased added value, and improved functional properties

Inactive Publication Date: 2019-08-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, safflower has been approved for use by China Food and Drug Administration (CFDA), and the national standard GB1886.61-2015 has made relevant regulations on its scope of use and technical requirements, but safflower yellow is rarely used in food. Therefore need to develop the application value of safflower yellow in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for improving the functional properties of α-lactalbumin comprising the steps of:

[0018] (1) Preparation of α-lactalbumin solution: Dissolve 10 g of α-lactalbumin in 200 ml of deionized water to form a solution with a concentration of 5% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin Dissolve completely to obtain α-lactalbumin solution;

[0019] (2) Preparation of the mixed system of α-lactalbumin and safflower yellow: heat the α-lactalbumin solution in a 65°C water bath for 40 minutes. After cooling to room temperature, different amounts of safflower yellow were added to make the concentration 0.25%, and stirred for 1 hour to ensure complete dissolution, and a mixed system of α-lactalbumin and safflower yellow was obtained.

Embodiment 2

[0021] A method for improving the functional properties of α-lactalbumin comprising the steps of:

[0022] ((1) Preparation of α-lactalbumin solution: Dissolve 10g of α-lactalbumin in 200ml deionized water to form a solution with a concentration of 5% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin The protein is completely dissolved to obtain α-lactalbumin solution;

[0023] (2) Preparation of the mixed system of α-lactalbumin and safflower yellow: heat the α-lactalbumin solution in a 65°C water bath for 40 minutes. After cooling to room temperature, different amounts of safflower yellow were added to make the concentrations 1%, and stirred for 1 hour to ensure complete dissolution, and a mixed system of α-lactalbumin and safflower yellow was obtained.

Embodiment 3

[0025] A method for improving the functional properties of α-lactalbumin comprising the steps of:

[0026] (1) Preparation of α-lactalbumin solution: Dissolve 10 g of α-lactalbumin in 200 ml of deionized water to form a solution with a concentration of 5% (w / w), place it on a magnetic stirrer and stir for 2 hours to make α-lactalbumin Dissolve completely to obtain α-lactalbumin solution;

[0027] (2) Preparation of the mixed system of α-lactalbumin and safflower yellow: heat the α-lactalbumin solution in a 65°C water bath for 40 minutes. After cooling to room temperature, different amounts of safflower yellow were added to make the concentrations 4%, and stirred for 1 hour to ensure complete dissolution, and a mixed system of α-lactalbumin and safflower yellow was obtained.

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Abstract

The invention discloses a method for improving functional characteristics of alpha-lactalbumin. The method for improving the functional characteristics of the alpha-lactalbumin comprises the followingsteps: taking alpha-lactalbumin as a raw material; and then, adding safflower yellow at different concentrations, and carrying out mixing by using a high-speed stirrer so as to adjust the pH value ofthe mixture system to 6.5, thereby obtaining an alpha-lactalbumin safflower-yellow complex. Thus, the purpose of improving functional characteristics of the alpha-lactalbumin is achieved. Being adopted, the method for improving the functional characteristics of the alpha-lactalbumin is capable of directly preparing a novel functional alpha-lactalbumin base material with excellent anti-oxidation activity; and thus, application range of the alpha-lactalbumin and the safflower yellow in the field of food industry is broadened.

Description

technical field [0001] The invention belongs to the research field of the interaction between proteins and polyphenols, and in particular relates to a method for improving the functional properties of alpha-lactalbumin by interacting with safflower yellow. Background technique [0002] α-lactalbumin (α-LA) is one of the key components of whey protein. It has a wide range of sources, high nutritional value, and contains a variety of essential amino acids. The amino acids are the same, and 6% of the amino acid residues have similar chemical properties, so they are widely used in infant milk powder. However, some of its unfavorable physical and chemical properties, such as poor thermal stability and antioxidant activity, limit the application range of α-lactalbumin to a large extent, so it is necessary to explore effective methods to improve its functional properties. [0003] Safflower yellow is a kind of polyphenol, which belongs to chalcone compounds, and has various functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08
CPCA23J3/08
Inventor 胡嘉伦李天齐马灵于海莹李萌
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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