Preparation method of low-sensitization whey protein

A whey protein, hypoallergenic technology, applied in the field of preparation of hypoallergenic whey protein, can solve the problem of high allergenicity of natural whey protein, avoid the generation of harmful by-products, shorten the reaction time, broaden the The effect of market and application prospects

Pending Publication Date: 2020-10-13
YICHUN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides a preparation method of low-allergenic whey protein to solve the technical problem of high allergenicity of natural whey protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing low-allergenic whey protein, comprising the following steps:

[0024] (1) Pulse electric field treatment: prepare a 3% (w / v) whey protein solution, treat it at an electric field strength of 35kV / cm for 60μs, and keep the solution temperature not higher than 30°C during the treatment;

[0025] (2) Phosphorylation modification based on Maillard reaction: Add glucose and sodium tripolyphosphate to the solution in a mass ratio of 1:0.5:0.2 (whey protein: glucose: sodium tripolyphosphate), and adjust the solution after mixing pH to 8.5, then freeze-dried, and finally reacted at 45°C for 3 hours under the condition of water activity of 65%, to prepare low-allergenic whey protein.

Embodiment 2

[0027] A method for preparing low-allergenic whey protein, comprising the following steps:

[0028] (1) Pulse electric field treatment: prepare a 4% (w / v) whey protein solution, treat it at an electric field strength of 30kV / cm for 90μs, and keep the solution temperature not higher than 30°C during the treatment;

[0029] (2) Phosphorylation modification based on Maillard reaction: Add glucose and sodium tripolyphosphate to the solution in a mass ratio of 1:0.3:0.2 (whey protein: glucose: sodium tripolyphosphate), and adjust the solution after mixing pH to 9.0, then lyophilized, and finally reacted for 1 hour at 50° C. with a water activity of 79%, to prepare low-allergenic whey protein.

Embodiment 3

[0031] A method for preparing low-allergenic whey protein, comprising the following steps:

[0032] (1) Pulse electric field treatment: prepare a 2% (w / v) whey protein solution, treat it at an electric field strength of 25kV / cm for 120μs, and keep the solution temperature not higher than 30°C during the treatment;

[0033] (2) Phosphorylation modification based on Maillard reaction: add glucose and sodium tripolyphosphate to the solution in a mass ratio of 1:0.25:0.25 (whey protein: glucose: sodium tripolyphosphate), and adjust the solution after mixing pH to 9.5, then freeze-dried, and finally reacted for 5 hours at 40° C. with a water activity of 70%, to prepare low-allergenic whey protein.

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Abstract

The invention provides a preparation method of low-sensitization whey protein. According to the technical scheme, whey protein, glucose and sodium tripolyphosphate are taken as raw materials, a whey protein solution is treated by a pulsed electric field, then the glucose and the sodium tripolyphosphate are added, and phosphorylation modification based on a Maillard reaction is performed, so that the low-sensitization whey protein is prepared. The prepared whey protein has low sensitization, and functional properties such as solubility and emulsibility are improved. A new way is provided for preparation of the low-sensitization whey protein, and the preparation method has important practical significance and social value in reducing the allergy incidence rate of the whey protein and widening the application field of the whey protein. Meanwhile, the method is also applicable to low-sensitization treatment of other sugar-chain-free allergenic protein and has a wider application range.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a method for preparing low-allergenic whey protein. Background technique [0002] Whey protein is a high-quality protein extracted from milk with high nutritional value and easily absorbed by the human body. It is known as the king of protein and is widely used in the field of food processing as an important raw material. However, whey protein is the main allergen in milk, causing about 90% of milk allergies. For patients with milk allergy, especially infants and young children who use cow's milk as a breast milk substitute, whey protein allergy has a serious impact on their growth and health, and also restricts the application of whey protein in the food field. Therefore, how to use food processing technology to prepare hypoallergenic whey protein is an urgent problem to be solved at present. [0003] At present, the hydrolysis method is used to prepare low-allergenic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20
CPCA23J1/205
Inventor 杨文华李秋红叶文峰
Owner YICHUN UNIVERSITY
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