Preparation method of whey protein

Abstract

The invention discloses a preparation method of whey protein, and relates to the technical field of microbial fermentation. The preparation method of the whey protein comprises the following steps: (1) preparing a mixed seed solution, specifically, respectively taking a bifidobacterium lactis strain and a streptococcus acidophilus strain, firstly performing constant-temperature culture, then inoculating the bifidobacterium lactis strain and the streptococcus acidophilus strain into a seed culture medium for amplification culture, then performing shake culture to respectively obtain a bifidobacterium lactis seed solution and a streptococcus acidophilus seed solution, and mixing the bifidobacterium lactis seed solution with the streptococcus acidophilus seed solution to obtain the mixed seed solution; and (2) performing fermentation, specifically, mixing the mixed seed solution obtained in the step (1) with a fermentation substrate, and performing fermentation to obtain the whey protein, wherein the fermentation substrate is a whey protein solution.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a preparation method of whey protein. Background technique [0002] Whey protein is a general term for various protein components in whey, and generally refers to whey protein from milk. The content in milk is second only to casein, accounting for 18%-20% of the protein content in milk. Whey proteins include β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, lactoferrin, glycosyl peptides and some growth factors. Whey protein products with different protein composition can be obtained by different protein extraction processes. Whey protein concentrate is a commercial product with a protein content of 25%-28%, while the protein content of whey protein isolate is usually greater than 90%. Whey protein is a complete protein, easy to digest and absorb, has high nutritional value, and is widely used in formula foods for infants and young children. [0003]...

AI Technical Summary

Problems solved by technology

[0005] However, the above three whey protein modification methods all have some defects: heat treatment: due to the complex structure formed by protein and lactose during the heating process, the loss of lysine will be increased and the nutritional value of protein will be reduced

Main reasons: First, the sterilization treatment before fermenting milk can induce the conformational change of its allergenic protein, leading to protein inactivation, masking antigenic epitopes, and reducing allergenicity; second, during the fermentation process, lactic acid bacteria decompose lactose to produce lactic acid It leads to a decrease in pH value, a change in charge, and an impact on the structure of milk protein, that is, a change in conformation, which is also a reason for the reduction in the allergenicity of milk protein; third, lactic acid bacteria fermentation can produce some proteases, and enzymatic hydrolysis can also reduce the milk protein. Sensitization

However, the current lactic acid bacteria fermentation has the following disadvantages: According to the current research at home and abroad, the anti-allergic effects of lactic acid bacteria are quite different.

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