Liquid milk preparation method based on reduction of cow milk sensitization

A technology of allergenicity and liquid milk, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problems of reducing the allergenicity of milk, and achieve the goals of improving biological utilization, low allergenicity, and promoting body growth Effect

Pending Publication Date: 2020-09-08
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, domestic and foreign researches on the allergenicity of milk are only limited to a single allergenic protein in milk, while the research on the allergenicity of the whole system of milk and the development of low-allergenic milk products are still in their infancy. Therefore the present invention provides a kind of liquid milk preparation method based on reducing cow's milk allergy

Method used

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  • Liquid milk preparation method based on reduction of cow milk sensitization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 A liquid milk preparation method based on reducing milk allergies, comprising the following steps:

[0033] (1) Degreasing

[0034] Centrifuge the fresh milk at 12000 r / min for 20-30 minutes at high speed until it is completely skimmed to obtain skimmed milk;

[0035] The indicators of the fresh milk are as follows: protein content: 2.8-3.5%; fat content: 3.0-5.0%; lactose content: 4.0-5.6%; mineral content: 0.5-0.7%.

[0036] (2) Preheating

[0037] Dilute papain, neutral protease and alkaline protease with distilled water to form a protease solution with a concentration of 1.0 g / mL; place skim milk and protease solution in a 50-60°C water bath to preheat for 20 min;

[0038] Described papain, neutral protease and alkaline protease are food-grade raw materials;

[0039] (3) Enzymolysis

[0040] After preheating, take skim milk, add the above-mentioned three kinds of protease solutions in the skim milk in a drop-by-drop manner successively, obtain a ski...

Embodiment 2

[0049] Example 2 Effects of Different Treatments on the Allergenicity Reduction Rate of Major Proteins in Liquid Milk

[0050] (1) Milk sample: The indicators of the fresh milk are as follows: protein content: 3.5%; fat content: 5.0%; lactose content: 5.6%; mineral content: 0.7%;

[0051] (2) Test method:

[0052] Treatment 1: milk samples, determined by indirect ELISA method, the indirect ELISA method refers to Elena, PRESTAMO, Guadalupe, BAEZA, Luisa M, MARTINEZMOLERO, Isabel M, GOMEZ, Rosario. Effects of combined high pressure and enzymatic treatments on thehydrolysis and immunoreactivity of dairy whey proteins[J]. International Dairy Journal, 2006, 18(9):918-22.

[0053] Process 2:

[0054] Centrifuge fresh milk at 12,000 r / min for 20-30 minutes at high speed until it is completely skimmed to obtain skim milk; dilute papain with distilled water to a protease solution with a concentration of 1.0 g / mL, and dilute the papain solution according to the enzyme and protein in t...

Embodiment 3

[0067] Example 3 Effects of different enzyme and substrate additions on the reduction rate of liquid milk protein allergens

[0068] Use the following method to simulate human gastrointestinal digestion in vitro, and determine the protein allergenicity reduction rate in liquid milk:

[0069] A. Simulated gastric digestion: Dissolve an appropriate amount of liquid milk in 5% formic acid at a concentration of 1 mg / mL, pepsin-to-substrate ratio of 1%, incubate at 37°C for 1 h, and heat in boiling water for 5 minutes to stop the reaction .

[0070] B. Simulated intestinal digestion: Take an appropriate amount of liquid milk and dissolve it in phosphate buffer (pH7.0). The ratio of trypsin to substrate is 1%, the ratio of chymotrypsin to substrate is 1%, and the ratio of elastase to substrate is 0.2. % and incubated at 37°C for 1 h. Heating in boiling water for 5 min stopped the reaction.

[0071] In the present embodiment, the method for measuring the degree of hydrolysis of ea...

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Abstract

The invention relates to a liquid milk preparation method based on reduction of milk sensitization. The preparation method comprises the following steps: (1) degreasing; (2) preheating; (3) enzymolysis: after the preheating, taking skimmed milk, sequentially adding three protease solutions into the skimmed milk in a dropwise adding manner, and carrying out enzymolysis, wherein the enzymolysis timeis 60-120 min, the temperature is 50-60 DEG C, and the pH value is adjusted in different time periods so as to obtain an enzymatic hydrolysate; and (4) enzyme deactivation. Small peptides with a molecular weight of less than 5000 Daltons in the hypoallergenic liquid milk account for about 99%. The liquid milk preparation method for reducing the milk sensitization is used for reducing the sensitization of a plurality of allergen proteins in the cow milk, and the allergen proteins in the cow milk comprise one or more of casein, alpha s1-casein, alpha s2-casein, beta-casein, k-casein, alpha-lactalbumin, beta-lactoglobulin, immunoglobulin and lactoferrin.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing liquid milk based on reducing the allergenicity of cow's milk. Background technique [0002] In recent years, food allergy has become one of the key issues of food safety and public health that people are increasingly concerned about. Milk is one of the eight foods that cause food allergy. A large number of studies have shown that the milk allergy rate of infants and young children is 2-6%, and that of adults is about 0.1-0.5%. Milk contains more than 30 allergenic proteins, among which α-lactalbumin, β-lactoglobulin, and casein are considered to be the main allergens in milk due to their high content and numerous epitopes and strong allergenicity. In addition, αs in milk 1 - Casein, αs 2 - Casein, β-casein, k-casein, immunoglobulin, bovine serum albumin and lactoferrin, etc., have also become hotspots in recent years to reduce or elimin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
CPCA23C9/1209
Inventor 郑艳梁肖娜孙敬杨慧程娇杨梅曹雪妍王宗洲武俊瑞岳喜庆
Owner SHENYANG AGRI UNIV
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