Infant milk protein partial hydrolysis formula food for special medical use

A technology of formula food and milk protein, which is applied in the field of infant formula food and food, and can solve the problems of cost and flavor reduction

Active Publication Date: 2021-10-22
青岛圣桐营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the one hand, due to the tight spatial folding structure of β-lactoglobulin, β-lactoglobulin is resistant to protease hydrolysis; on the other hand, increasing the degree of hydrolysis (such as deeply hydrolyzed milk powder / whey protein or casein) although The allergenicity can be reduced, but it is generally accompanied by an increase in cost and a decrease in flavor; therefore, controlling the hydrolysis process / degree is a key step in the preparation of hypoallergenic dairy products / alternative formula foods, and studies at lower degrees of hydrolysis (meaning Better taste and lower cost) It is necessary to further reduce the hydrolysis method of allergenicity

Method used

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  • Infant milk protein partial hydrolysis formula food for special medical use
  • Infant milk protein partial hydrolysis formula food for special medical use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation of embodiment 1 hydrolyzed whey protein

[0038] According to the previous research experience and the data of hydrolysis degree, time, bitterness value, flavor evaluation and other data in the actual hydrolysis experiment (not shown here for reasons of space), we selected alkaline protease, compound Three single-enzyme enzymatic hydrolysis methods of flavor protease and papain, and further determined their suitable enzymatic hydrolysis conditions:

[0039] Alkaline protease: 7% enzyme / substrate mass ratio, pH 8.5, temperature 50 degrees Celsius, time 4 hours;

[0040] Compound flavor protease: 9% enzyme / substrate mass ratio, pH 7, temperature 50 degrees Celsius, time 4 hours;

[0041] Papain: 6% enzyme / substrate mass ratio, pH 7, temperature 55 degrees Celsius, time 4 hours.

[0042] The following samples were prepared using the method described above:

[0043] Unhydrolyzed whey protein: whey protein samples that have not undergone any hydrolysis, he...

Embodiment 2

[0052] Embodiment 2 Basic property research of hydrolyzed whey protein

[0053] Determination of degree of hydrolysis:

[0054] Through the above-mentioned OPA method measurement and SDS electrophoresis observation, the hydrolysis of hydrolyzed whey protein 1-8 is shown in the following table:

[0055]Table 1 Hydrolysis of various hydrolyzed whey proteins:

[0056]

[0057]

[0058] The results showed that the enzymatic hydrolysis effect of alkaline protease and compound flavor protease was better than that of papain, and the fragment size after hydrolysis was significantly different from that of deep hydrolysis (it was generally believed that the 3kDa fragment was higher than 90%). After scoring and evaluating, the formula food prepared with the above-mentioned hydrolyzed whey protein 4 (the specific formula is described in the following examples) has a higher flavor and mouthfeel score than the applicant's self-made deeply hydrolyzed formula food (long-term enzymatic ...

Embodiment 3

[0059] Example 3 Sensitivity determination and short analysis of residual peptides

[0060] The β-HEX release rate of unhydrolyzed whey protein, hydrolyzed whey protein 1-8, and a commercially available deep hydrolyzed milk powder were tested using the above method, and the results are as follows:

[0061] Table 2 β-HEX release rate of various hydrolyzed whey proteins

[0062] sample β-HEX release rate (%) unhydrolyzed whey protein 44.51 Hydrolyzed Whey Protein 1 29.22 Hydrolyzed Whey Protein 2 28.75 Hydrolyzed Whey Protein 3 37.41 Hydrolyzed Whey Protein 4 20.34 Hydrolyzed Whey Protein 5 27.69 Hydrolyzed Whey Protein 6 36.71 Hydrolyzed Whey Protein 7 22.45 Hydrolyzed Whey Protein 8 23.96 Commercially available deep hydrolyzed milk powder 19.85

[0063] In combination with the results of Example 2, adding an appropriate amount of sodium pyrophosphate to complex metal components in whey protein or to emu...

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Abstract

The present application provides an infant milk protein partially hydrolyzed formula for special medical use comprising hydrolyzed whey protein prepared from alkaline protease or trypsin hydrolyzed whey protein. According to the formula food disclosed by the invention, good flavor is maintained through moderate hydrolysis, and meanwhile, the sensitization of beta-lactoglobulin is effectively reduced.

Description

technical field [0001] This application belongs to the field of food, especially formula food for infants and young children. Specifically, this application provides a formula food with partial hydrolysis of infant milk protein for special medical use, which includes hydrolyzed milk prepared by hydrolyzing whey protein with alkaline protease or trypsin Albumin. Background technique [0002] Cow's milk is the main source of food protein for infants to replace breast milk, but it is also one of the most common food allergens (the milk allergy rate of preschool children can reach about 10%, and it is still about 3% in adults). Milk products or alternative formula foods are of great significance to the health of people with milk allergies, especially those with milk allergies in infants and young children. β-lactoglobulin accounts for about 50% of the total whey protein and is the main functional active ingredient of whey protein. More than 80% of people who are allergic to mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23J3/34A23C9/16A23C9/152A23C9/156A23C9/158A23L33/00
CPCA23J3/08A23J3/343A23C9/16A23C9/152A23C9/1526A23C9/1522A23C9/1528A23C9/156A23C9/158A23L33/40A23V2002/00A23V2200/304A23V2250/55A23V2250/18A23V2250/28A23V2250/1582A23V2250/16A23V2250/1618A23V2250/1578A23V2250/70A23V2250/1614A23V2250/0612A23V2250/182A23V2250/192A23V2250/304A23V2250/612A23V2250/5114
Inventor 徐庆利刘宝华杜玲玲
Owner 青岛圣桐营养食品有限公司
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