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Desensitization method of lactoferrin-containing separated whey protein

A technology of whey protein and lactoferrin, which is applied in the desensitization field of whey protein separation, can solve the problems of insufficient enzymatic hydrolysis, different temperature and time, and complicated treatment, so as to improve food safety and resist allergic reactions Allergic symptoms, the effect of alleviating allergic symptoms

Active Publication Date: 2022-03-29
湖南营养树生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these enzymes are specific and require different enzyme combinations to process, and different enzymes require different reaction temperatures and times, and if the degree of enzymatic hydrolysis is not enough, there is still a risk that the allergenic protein will not be completely processed
Need to constantly explore which enzyme combinations, enzymatic hydrolysis time, enzymatic hydrolysis temperature, etc., the processing is more complicated

Method used

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  • Desensitization method of lactoferrin-containing separated whey protein
  • Desensitization method of lactoferrin-containing separated whey protein

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Embodiment

[0047] The whey protein powder is added to normal saline, and the weight of the whey protein powder is 60%, and the weight of the normal saline is 40%. Add 0.5% ferrous salt to whey protein saline solution, mix and let stand for 0.5 hour, then add 1% hydrolyzed casein and mix evenly. Then use ultra-high temperature instantaneous sterilization method, sterilize at 130-150° C. for 3-5 seconds, and obtain solution A.

[0048] Mix beef extract, peptone, yeast extract juice powder, glucose, sodium acetate, diammonium citrate, Tween 80, magnesium sulfate, manganese sulfate, L-cysteine ​​hydrochloride into an 80% aqueous solution, and adjust the pH value to 6.0-6.5. In the base, the content of beef extract is 0.625%, the content of peptone is 0.625%, the content of yeast extract juice powder is 0.625%, the content of glucose is 2.5%, the content of sodium acetate is 0.625%, and the content of diammonium citrate is 0.25%. %, the content of Tween 80 is 0.125%, the content of magnesiu...

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Abstract

The invention provides a desensitization method of lactoferrin-containing isolated whey protein, which comprises the following steps: S1, mixing isolated whey protein powder and ferrous salt with normal saline, adding casein hydrolysate, homogenizing, and sterilizing I to obtain a solution A; s2, mixing beef extract, peptone, yeast extract powder, casein hydrolysate, glucose, 0.5% sodium acetate, diammonium citrate, Tween, magnesium sulfate, manganese sulfate and L-cysteine hydrochloride in water, adjusting the pH value to 6-6.5, and sterilizing II to obtain a solution B; s3, mixing the solution A with the solution B to obtain a solution C; and inoculating bifidobacterium animalis and lactobacillus bulgaricus into the solution C, fermenting, and drying.

Description

technical field [0001] The invention belongs to the field of fermentation, and in particular relates to a desensitization method for isolated whey protein containing lactoferrin. Background technique [0002] Whey protein is a general term for a variety of globular proteins isolated from whey. Among them, the protein content of isolated whey protein is greater than or equal to 90%. It has been promoted as the "king of protein" due to its high absorption rate and the most reasonable amino acid composition. ". Whey protein is not only easy to digest, but also has the characteristics of high biological value, high digestibility, high protein efficiency ratio and high utilization rate. [0003] Nutritional value of whey protein: [0004] First of all, whey protein has the highest nutritional value among various proteins. Generally speaking, protein that has the complete types and contents of essential amino acids and can provide the body's needs can be called high-quality pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23L5/20
CPCA23J3/08A23L5/28A23V2400/123A23V2400/515Y02P60/87
Inventor 肖宏杨涛董美娜熊瑶
Owner 湖南营养树生物科技有限公司