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Preparation method of hydrolyzed whey protein cross-linked product

A technology of hydrolyzed whey protein and whey protein isolate, which is applied in the field of preparation of hydrolyzed whey protein cross-linked products, can solve the problems of lack of stable interface, unpleasant flavor and bitter taste, etc., and achieves product safety, high thermal stability and high appearance. The effect of apparent viscosity

Pending Publication Date: 2022-03-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the increase of the peptide content after hydrolysis, the proteolysis lacks the ability to stabilize the interface.
In addition, after proteolysis, exposed hydrophobic amino acids lead to unpleasant flavor and bitter taste

Method used

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  • Preparation method of hydrolyzed whey protein cross-linked product
  • Preparation method of hydrolyzed whey protein cross-linked product
  • Preparation method of hydrolyzed whey protein cross-linked product

Examples

Experimental program
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Embodiment 1

[0036] Such as figure 1 As shown, the method for preparing hydrolyzed whey protein cross-linked product provided by the embodiment of the present invention comprises:

[0037] S101, weigh a certain amount of whey protein isolate, add distilled water at a solid-to-liquid ratio of 1:20, and mix well.

[0038] S102, preparation of hydrolyzate: adjust the pH of the whey protein isolate solution to 8.0, add trypsin with a mass ratio of enzyme to substrate of 1%, and perform hydrolysis at 55° C. for 40 minutes. The solution was treated with boiling water to inactivate enzymes for 10 minutes, and spray-dried to obtain whey protein isolate hydrolyzate. The spray drying conditions are: air inlet temperature 185°C, air outlet temperature 80-90°C, flow rate 20mL / min.

[0039] S103, weigh a certain amount of whey protein isolate hydrolyzate, add distilled water at a solid-to-liquid ratio of 1:12.5, and mix well.

[0040] S104, preparation of the cross-linked product: adjust the pH of the...

Embodiment 2

[0045] The method for preparing hydrolyzed whey protein cross-linked product provided by the embodiment of the present invention comprises:

[0046] 1. Weigh a certain amount of whey protein isolate, add distilled water at a solid-to-liquid ratio of 1:10, and mix well.

[0047] 2. Preparation of hydrolyzate: adjust the pH of the whey protein isolate solution to 7.0, add trypsin with a mass ratio of enzyme to substrate of 0.5% (w / w) therein, and perform hydrolysis at 45°C. Hydrolyzed for 10min. The solution was treated with boiling water to inactivate enzymes for 10 minutes, and spray-dried to obtain whey protein isolate hydrolyzate. The spray drying conditions are: air inlet temperature 185°C, air outlet temperature 80-90°C, flow rate 20mL / min.

[0048] 3. Weigh a certain amount of whey protein isolate hydrolyzate, add distilled water at a solid-to-liquid ratio of 1:20, and mix well.

[0049] 4. Preparation of cross-linked product: adjust the pH of the whey protein isolate ...

Embodiment 3

[0051] The method for preparing hydrolyzed whey protein cross-linked product provided by the embodiment of the present invention comprises:

[0052] 1. Weigh a certain amount of whey protein isolate, add distilled water at a solid-to-liquid ratio of 1:15, and mix well.

[0053] 2. Preparation of hydrolyzate: adjust the pH of the above-mentioned whey protein isolate solution to 7.0, add trypsin with a mass ratio of enzyme to substrate of 0.8% (w / w) therein, and perform hydrolysis at 60° C. for 120 min. The solution was treated with boiling water to inactivate enzymes for 15 minutes, and then spray-dried to obtain whey protein isolate hydrolyzate. The spray drying conditions are: air inlet temperature 185°C, air outlet temperature 80-90°C, flow rate 20mL / min.

[0054] 3. Weigh a certain amount of whey protein isolate hydrolyzate, add distilled water at a solid-to-liquid ratio of 1:15, and mix well.

[0055] 4. Preparation of cross-linked product: adjust the pH of the above-men...

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Abstract

The invention discloses a preparation method of a hydrolyzed whey protein cross-linked product, and belongs to the technical field of cross-linked protein preparation, and the method comprises the following steps: carrying out enzymolysis on whey protein isolate by utilizing trypsin to obtain a whey protein isolate hydrolysate. And carrying out cross-linking on the hydrolysate by using glutamine transaminase to obtain the hydrolyzed whey protein isolate cross-linked substance. Specifically, enzyme hydrolysis and glutamine transaminase cross-linking are combined to modify the whey protein, the thermal stability of the whey protein with high thermal stability is obtained, and cross-linking after hydrolysis can further increase the apparent viscosity of the whey protein at the same time. According to the invention, the whey protein is treated by using a method of combining enzyme hydrolysis and enzyme crosslinking, the influence of change factors in two modification processes on the structure and functional characteristics of a final product is analyzed, and the hydrolyzed whey protein cross-linked product with good thermal stability and high apparent viscosity is obtained, thereby providing a theoretical basis and technical support for modifying the whey protein. The wide application of the whey protein is promoted.

Description

technical field [0001] The invention belongs to the technical field of cross-linked protein preparation, in particular to a preparation method of a hydrolyzed whey protein cross-linked product. Background technique [0002] With the development of food processing technology, the original properties of whey protein can no longer meet the various needs of the food industry, so it is necessary to modify whey protein to enhance its functional properties. Currently, whey protein modification techniques include physical, chemical or enzymatic methods. Among them, enzymatic modification is a relatively mild but very specific modification technology. Enzymatic modification mainly involves two types: enzymatic hydrolysis and enzymatic crosslinking. [0003] Enzymatic hydrolysis is affected by factors such as pH, temperature, time, etc., which directly manifests as differences in the degree of protein hydrolysis. The degree of hydrolysis affects the molecular weight and amino acid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08H1/00C12P21/06C12P21/00
CPCC08H1/00C12P21/06C12P21/00
Inventor 赵强肖倩熊华张丽琼
Owner NANCHANG UNIV
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