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High glutamine content hydrolyzed whey protein powder with improved digestibility and preparation thereof

A technology of whey protein powder and whey protein, which is applied in the field of food processing, can solve problems such as low glutamine content, achieve the effects of improving digestibility, improving enzymatic hydrolysis efficiency, and improving crosslinking efficiency

Pending Publication Date: 2022-05-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that the content of glutamine in the existing hydrolyzed whey protein is relatively low

Method used

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  • High glutamine content hydrolyzed whey protein powder with improved digestibility and preparation thereof
  • High glutamine content hydrolyzed whey protein powder with improved digestibility and preparation thereof
  • High glutamine content hydrolyzed whey protein powder with improved digestibility and preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Stir and dissolve 5L of 20% (w / v, i.e., mass to volume g / 100mL, the same below) WPI solution, and treat with 400MPa ultra-high pressure for 30min to promote the tertiary structure of whey protein to unfold. The pH of the whey protein solution was adjusted to 7, heated to 55 °C, and 5 g of endoproteinase (1000 U / g) was added. After fully dissolving, hydrolyzed at 50 °C for 2.5 hours to obtain a hydrolyzed solution.

[0025] (2) Add 10 g of TG enzyme (120 U / g) to the primary hydrolyzate, keep the temperature at 55° C., and cross-link for 35 minutes to obtain a cross-linked glutamine-rich large molecular weight protein.

[0026] (3) Use a 20kDa ultrafiltration membrane at 10°C and a pressure of 2.5bar to intercept macromolecular glutamine-rich proteins.

[0027] (4) After redissolving the retained macromolecular protein in deionized water, a protein solution with a concentration of 18% was obtained, the pH was adjusted to 7, 3g exonuclease and 3g flavor protease were a...

Embodiment 2

[0031] (1) Stir and dissolve 6L of 25% WPI solution, after ensuring complete dissolution, use 450MPa ultra-high pressure treatment for 30min to promote the tertiary structure of whey protein to unfold. The pH of the whey protein solution was adjusted to 8, heated to 60 °C, and 12 g of endoproteinase (1000 U / g) was added. After fully dissolving, hydrolyzed at 45 °C for 2 hours to obtain an enzymatic hydrolysis solution.

[0032] (2) 18g of TG enzyme (120U / g) was added to the primary enzymolysis solution, maintained at 60° C., and cross-linked for 40 minutes to obtain a cross-linked glutamine-rich large molecular weight protein.

[0033] (3) Use a 30kDa ultrafiltration membrane at 5°C and a pressure of 3bar to intercept macromolecular glutamine-rich proteins.

[0034] (4) After re-dissolving the retained macromolecular protein, adjust the pH to 6, add 3 g of exonuclease and 9 g of flavor protease, and perform secondary enzymatic hydrolysis for 1 h at a temperature of 55°C.

[0...

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Abstract

The invention discloses high-glutamine-content hydrolyzed whey protein powder with improved digestibility and preparation of the high-glutamine-content hydrolyzed whey protein powder, and belongs to the field of food processing. The method comprises the following steps: by taking whey protein isolate as a raw material, carrying out high-pressure pretreatment on the whey protein isolate, adding protease for hydrolysis, carrying out cross-linking on primary enzymatic hydrolysate through glutamine transaminase (TG enzyme), filtering by using an ultrafiltration method, enriching protein with high glutamine content, and carrying out secondary enzymolysis on the protein through compound protease, so as to obtain the protein with high glutamine content. And spray-drying to obtain the hydrolyzed whey protein powder with improved digestibility and high glutamine content.

Description

technical field [0001] The invention relates to hydrolyzed whey protein powder with high glutamine content with improved digestibility and preparation thereof, and belongs to the field of food processing. Background technique [0002] Hydrolyzed whey protein is whey protein that is hydrolyzed into short-chain peptides and amino acids with smaller molecular weight during processing, which is equivalent to helping the human body digest protein in advance. Therefore, the absorption speed of hydrolyzed whey protein is higher than that of ordinary milk. Albumin is faster, amino acids enter the blood faster, and it can help the body to synthesize muscles faster, which is increasingly favored by consumers. [0003] Glutamine is the amide of glutamic acid, the encoded amino acid in protein synthesis, and it is also the most abundant free amino acid in muscle, accounting for 60% of the total free amino acid in the human body. Although glutamine is not an essential amino acid for mam...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34C07K1/14A23J3/34A23J3/08
CPCC12P21/06C07K1/34C07K1/14A23J3/343A23J3/08Y02P60/87
Inventor 赵伟冷俊材马超
Owner JIANGNAN UNIV
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