Hypoallergenic whey protein hydrolysate as well as preparation method and application thereof

Abstract

The invention provides a low-sensitization whey protein hydrolysate as well as a preparation method and application thereof, and the preparation method of the low-sensitization whey protein hydrolysate comprises the following steps: adjusting the pH value of whey liquid to be alkaline, then adding protease, and carrying out heat-preservation hydrolysis, the protease is selected from at least one of bacillus licheniformis alkaline protease, aspergillus oryzae neutral protease and aspergillus mellitus protease. At least one of the bacillus licheniformis alkaline protease, the aspergillus oryzae neutral protease and the honey aspergillus protease is adopted to hydrolyze the whey liquid, unique active ingredients of protein hydrolysate can be enriched, and therefore the problem that existing protein hydrolysate is high in sensitization is effectively solved, excessive hydrolysis is avoided, and the product quality is improved. The nutritional value of protein is reserved, the crowd acceptability is high, the problem that special crowds are allergic or intolerant to cow milk protein is effectively solved, the method is simple, the raw materials are easy to obtain, and the cost is low.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and particularly to a low-allergenic whey protein hydrolyzate, a preparation method thereof, and an application thereof. Background Art

[0002] A report by the World Allergy Organization indicates that 30% to 40% of the global population is troubled by allergy problems. In China, more than 40% of infants have had or are having allergic symptoms. Among them, the number of children with allergies aged 0 to 6 years has been stably over 20 million for a long time. It is estimated that the total number of children with allergies aged 0 to 14 years in China will remain at 55 million. Among them, the proportion of infants allergic to cow's milk protein is increasing year by year. Cow's milk protein allergy is one of the common food allergies in infancy, which may mainly cause acute reactions (such as skin, digestive tract, and respiratory symptoms) and chronic problems (such as malnutrition and growth retardation). Long-term avoidance of milk may cause anemia, intestinal inflammation, and increase the risk of other allergic diseases. In addition, allergic children may face psychological pressure and social barriers, and families also need to bear a relatively large economic and nursing burden.

[0003] Low-allergenic infant formula is a special formula developed for infants with cow's milk protein allergy or intolerance. Traditional infant formula is based on cow's milk protein, and the casein and whey protein contained therein may cause allergic reactions. Therefore, the development of low-allergenic infant formula has become the key to solving this problem.

[0004] At present, the research and development of low-allergenic infant formula mainly focuses on the following aspects: ① Deep hydrolysis protein technology. Although the allergenicity is low, over-hydrolysis may damage the nutritional value of proteins, and the taste is poor (bitter taste is obvious), resulting in low acceptance by infants. ② Amino acid formula milk powder technology. Although it is completely non-allergenic, the cost is high, and it lacks the physiological functions of complete proteins. ③ Adding probiotics or prebiotics to formula milk powder. Although it helps to regulate the intestinal flora, its preventive effect on allergies still needs to be further verified. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems in the prior art to some extent. For this purpose, an object of the present invention is to provide a low-allergenic whey protein hydrolyzate, a preparation method thereof, and an application thereof.

[0006] In the first aspect of the present invention, a preparation method of a low-allergenic whey protein hydrolyzate is provided, and the method includes: Adjusting the pH value of the whey solution to alkaline, and then adding a protease for incubation hydrolysis, wherein the protease is selected from at least one of Bacillus licheniformis alkaline protease, Aspergillus oryzae neutral protease, and Aspergillus mellifera protease.

[0007] Hydrolyzing the whey with at least one protease selected from Bacillus licheniformis alkaline protease, Aspergillus oryzae neutral protease, and Aspergillus mellinus protease can enrich the unique active components of the protein hydrolysate, thus effectively overcoming the problem of high allergenicity of existing protein hydrolysates. It can be used in the production of hypoallergenic infant formula, while avoiding over-hydrolysis, retaining the nutritional value of proteins, having a good taste, high acceptance by the population, effectively solving the problem of milk protein allergy or intolerance in special populations, and the method is simple, the raw materials are easily available, and the cost is low.

[0008] In some embodiments of the present invention, the protein content in the whey is 0.7 wt% - 1.2 wt%, and the fat content is not more than 0.4 wt%.

[0009] In some embodiments of the present invention, the carbohydrate content in the whey is 5.0 wt% - 5.2 wt%.

[0010] In some embodiments of the present invention, the pH value of the whey is 5.6 - 5.8.

[0011] In some embodiments of the present invention, the whey is selected from the whey obtained after producing cheese from raw milk, such as the supernatant when producing cheddar cheese using rennet. It should be noted that the present invention does not particularly limit the specific source of the whey, and those skilled in the art can select according to the actual situation.

[0012] As an example, the water content in the whey is 93.6 wt%, the protein content is 0.9 wt%, the carbohydrate content is 5.1 wt%, the fat content does not exceed 0.4 wt%, and the pH is 5.7.

[0013] In some embodiments of the present invention, the method further includes: successively removing fat, sterilizing, ultrafiltrating, and cross-flow filtering the whey.

[0014] Specifically, the fat in the whey is removed through a fat separator; the fat-removed whey is pasteurized, the sterilization temperature is 70 - 75 °C, and the sterilization time is 15 - 18 seconds; the sterilized whey enters the storage tank through an ultrafiltration membrane facility, and the temperature of the storage tank is maintained at 5 - 8 °C; the whey in the storage tank enters the reaction tank after passing through a cross-flow filtration membrane facility, and the reaction tank is a device for maintaining the temperature of the whey hydrolysis.

[0015] In some embodiments of the present invention, the pH value of the whey is adjusted to 7.2 - 7.5.

[0016] In some embodiments of the present invention, when adjusting the pH value of the whey, the temperature of the whey is 45 - 55 °C.

[0017] In some embodiments of the present invention, when adding the protease for incubation hydrolysis, the temperature of the whey is 55-65 °C. When incubating and hydrolyzing, the temperature of the whey within the above range can ensure a relatively fast degradation rate of the protease to the protein substrate and improve the reaction efficiency.

[0018] In some embodiments of the present invention, the dosage of the protease is 2000-4000 U / g, preferably 2500-3500 U / g. For example, the dosage of the protease is 2000 U / g, 2500 U / g, 3000 U / g, 3500 U / g, 4000 U / g, etc., or the range between any two of the above values. Controlling the dosage of the protease within the above range can ensure thorough enzymatic hydrolysis.

[0019] In some embodiments of the present invention, the protease comprises at least two of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease, preferably simultaneously comprising the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease.

[0020] In some embodiments of the present invention, when the protease is composed of two of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease, the dosage ratio of the Bacillus licheniformis alkaline protease to the Aspergillus oryzae neutral protease is (1-5):(1-5), the dosage ratio of the Bacillus licheniformis alkaline protease to the Aspergillus mellifera protease is (1-5):(1-5), and the dosage ratio of the Aspergillus oryzae neutral protease to the Aspergillus mellifera protease is (1-5):(1-5).

[0021] In some embodiments of the present invention, when the protease simultaneously comprises the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease, the dosage ratio of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease is (1-3):(1-3):(1-3).

[0022] In some embodiments of the present invention, when adding the protease for incubation hydrolysis, the end point can be determined by measuring the ratio of amino nitrogen to total nitrogen in the hydrolyzate. Specifically, the ratio of amino nitrogen to total nitrogen is 0.09-0.15.

[0023] In some embodiments of the present invention, the method further comprises: inactivating the enzyme of the product in the reaction tank after incubation hydrolysis. Specifically, the reaction tank is heated to 88-92 °C to inactivate the enzyme. Further, the product after enzyme inactivation can be cooled and then spray-dried to obtain the whey protein hydrolyzate powder.

[0024] In some embodiments of the present invention, the above-mentioned powder hydrolysis product is passed through a 14-mesh sieve, subjected to a magnetic detection of 12,000 Gauss, and passed through metal detections of 1.5 mm Fe, 1.5 mm non-Fe, and 2.0 mm 316 SS, and then it can be packaged.

[0025] In a second aspect of the present invention, the present invention provides a hypoallergenic whey protein hydrolyzate, which is prepared by the above method. This hypoallergenic whey protein hydrolyzate is suitable for special populations allergic to cow's milk protein, and is particularly suitable for making hypoallergenic infant formula to reduce the risk of allergic diseases in special populations.

[0026] In some embodiments of the present invention, in the hypoallergenic whey protein hydrolyzate, the degree of protein hydrolysis is 11-14%, preferably 12-13%.

[0027] In some embodiments of the present invention, in the hypoallergenic whey protein hydrolyzate on a solid basis, the mass fraction of total protein is 80%-85%.

[0028] In some embodiments of the present invention, in the hypoallergenic whey protein hydrolyzate, based on the total mass of peptides, the mass fraction of oligopeptides with a molecular weight less than 1000 Da is 38-42%, and the mass fraction of oligopeptides with a molecular weight less than 5000 Da is 65-70%.

[0029] In a third aspect of the present invention, the present invention provides the application of the above-mentioned hypoallergenic whey protein hydrolyzate in foods or health products.

[0030] In some embodiments of the present invention, the food includes dairy products. Further, the dairy products include liquid dairy products or solid dairy products.

[0031] In a fourth aspect of the present invention, the present invention provides a milk powder, which contains the above-mentioned hypoallergenic whey protein hydrolyzate. This milk powder is suitable for infants, toddlers or the elderly, and can effectively reduce the risk of protein allergic diseases in special populations, and has wide applicability.

[0032] Preferably, the milk powder further contains protein-free fat powder, maltodextrin and other excipients.

[0033] In some embodiments of the present invention, on a solid basis, in the milk powder, the mass fraction of the hypoallergenic whey protein hydrolyzate is 13-18%, the mass fraction of the protein-free fat powder is 65-75%, the mass fraction of the maltodextrin is 10-13%, and the mass fraction of the other excipients is 3-5%.

[0034] In some specific embodiments of the present invention, based on the solid content of the low-allergenic whey protein hydrolysate, the mass fraction of the low-allergenic whey protein hydrolysate in the milk powder is 15%, the mass fraction of the protein-free fat powder is 70%, the mass fraction of the maltodextrin is 11.40%, and the mass fraction of the other excipients is 3.6%.

[0035] In some embodiments of the present invention, the protein-free fat powder is edible vegetable oil blend wrapped with glucose syrup and contains a small amount of food additives, such as sodium octenyl succinate starch, mono- and diglycerides of fatty acids, sodium ascorbate, etc. For another example, the edible vegetable oil blend includes sunflower oil, low erucic acid rapeseed oil, coconut oil, mixed tocopherol concentrate, and ascorbyl palmitate. The protein-free fat powder can be prepared by oneself or purchased as a commercially available product as long as it meets the standards for infant foods.

[0036] In some embodiments of the present invention, the other excipients include compound minerals and compound vitamins. Further, the compound minerals include one or more of ferric pyrophosphate, zinc oxide, magnesium oxide, copper sulfate, manganese sulfate, potassium iodate, sodium selenite, potassium chloride, sodium chloride, calcium hydrogen phosphate, calcium carbonate; the compound vitamins include one or more of retinyl acetate, cholecalciferol, DL-α-tocopheryl acetate, phylloquinone, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, cyanocobalamin, nicotinamide, folic acid, calcium D-pantothenate, sodium L-ascorbate, D-biotin.

[0037] The present invention has at least the following technical effects: The present invention uses at least one protease among bacillus licheniformis alkaline protease, aspergillus oryzae neutral protease, and aspergillus mellus protease to hydrolyze the whey liquid, which can enrich the unique active ingredients of the protein hydrolysate, thus effectively overcoming the problem of high allergenicity of the existing protein hydrolysate. It can be used in the production of low-allergenic infant formula milk powder, while avoiding over-hydrolysis, retaining the nutritional value of the protein, having a good taste, high acceptance by the population, effectively solving the problem of cow's milk protein allergy or intolerance in special populations, and the method is simple, the raw materials are easy to obtain, and the cost is low. Description of the Drawings

[0038] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained according to these drawings without creative efforts.

[0039] Figure 1 It is a graph showing the results of the allergenicity test of the infant milk powder provided in Example 1 and Comparative Example 1 of the present invention; Figure 2 It is the graph of the allergenicity test results of the infant milk powder provided in Embodiments 2 and 3 of the present invention; Figure 3 It is the graph of the allergenicity test results of the infant milk powder provided in Embodiments 4 and 5 of the present invention; Figure 4 It is the graph of the allergenicity test results of the infant milk powder provided in Comparative Example 2 and Comparative Example 3 of the present invention. Detailed implementation manners

[0040] Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention. The present invention will be described below with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present invention in any way.

[0041] The Bacillus licheniformis alkaline protease, Aspergillus oryzae neutral protease, and Aspergillus mellinus protease used in Embodiments 1-6 are all commercially available products. The Bacillus licheniformis alkaline protease is purchased from Hebei Zhongzhisheng Biotechnology Co., Ltd., with the product model 2709; the Aspergillus oryzae neutral protease is purchased from Beijing BioLabo Technology Co., Ltd., with the product number Y17757; the Aspergillus mellinus protease is purchased from Shanghai Yuanmu Biotechnology Co., Ltd., with the product model 9001-92-7.

[0042] The papain and alkaline protease used in Comparative Example 2 are both commercially available products. The papain is purchased from Shanghai Macklin Biochemical Co., Ltd., with the product number P815680; the alkaline protease is purchased from Shandong Longkete Enzyme Preparation Co., Ltd., with the production batch number: 2406020510.

[0043] Embodiment 1 This embodiment provides a low-allergenic whey protein hydrolyzate, and its preparation process is as follows: ① Remove the fat from the whey by a fat separator. The protein content in the obtained whey is 0.9 wt%, the fat content is 0.05 wt%, the carbohydrate content is 5.1 wt%, and the pH is 5.7. The whey used is purchased from Hilmarcheese company.

[0044] ② Perform pasteurization on the fat-removed whey. The pasteurization conditions are: temperature 72°C, time 16 seconds; the pasteurized whey enters the storage tank through an ultrafiltration membrane facility, and the temperature of the storage tank is maintained at 7°C. Then, the whey in the storage tank enters the reaction tank after passing through a cross-flow filtration membrane facility.

[0045] ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add proteases (Bacillus licheniformis alkaline protease, Aspergillus oryzae neutral protease, and Aspergillus mellifera protease, with the dosage of each being 1000 U / g), then heat the liquid to 60 °C for holding hydrolysis. When the ratio of amino nitrogen to total nitrogen is determined to be 0.12, it is determined that the reaction reaches the end point.

[0046] ④ Heat the reaction tank to 90 °C to inactivate the enzyme. After inactivating the enzyme activity, cool down the temperature and store it in a 7 °C storage tank. Then, feed the material into a drying tower for spray drying to form a powdered product.

[0047] This example provides an infant formula, and its specific formula composition is as follows:

[0048] The protein-free fat powder is purchased from Xindongkang Nutrition Technology Co., Ltd. (product model: NLP35MO-2); The maltodextrin is purchased from Roquette (China) Nutrition Food Co., Ltd. (product model: GLUCIDEX®19PREMIUM); The compound mineral I, compound mineral II, and compound vitamins are all purchased from Beijing Jinkangpu Food Technology Co., Ltd. (product model: TSYX-0004).

[0049] Mix the above-mentioned low-allergenic whey protein hydrolyzate powder, protein-free fat powder, maltodextrin, compound mineral I, compound mineral II, and compound vitamins evenly to obtain the infant formula.

[0050] Example 2 This example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add proteases (Bacillus licheniformis alkaline protease and Aspergillus oryzae neutral protease, with the dosage of each being 1500 U / g), then heat the liquid to 60 °C for holding hydrolysis. When the ratio of amino nitrogen to total nitrogen is determined to be 0.12, it is determined that the reaction reaches the end point.

[0051] This example provides an infant formula, and its formula is the same as that of Example 1.

[0052] Example 3 This example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add protease (Bacillus licheniformis alkaline protease and Aspergillus mellus protease, with the dosages of 1500 U / g for each), then heat the liquid to 60 °C for heat preservation and hydrolysis. When the ratio of amino nitrogen to total nitrogen is measured to be 0.12, it is determined that the reaction reaches the end point.

[0053] This example provides an infant milk powder, whose formula is the same as that of Example 1.

[0054] Example 4 This example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is as follows: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add protease (Bacillus licheniformis alkaline protease, with the dosage of 3000 U / g), then heat the liquid to 60 °C for heat preservation and hydrolysis. When the ratio of amino nitrogen to total nitrogen is measured to be 0.12, it is determined that the reaction reaches the end point.

[0055] This example provides an infant milk powder, whose formula is the same as that of Example 1.

[0056] Example 5 This example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is as follows: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add protease (Aspergillus oryzae neutral protease, with the dosage of 3000 U / g), then heat the liquid to 60 °C for heat preservation and hydrolysis. When the ratio of amino nitrogen to total nitrogen is measured to be 0.12, it is determined that the reaction reaches the end point.

[0057] This example provides an infant milk powder, whose formula is the same as that of Example 1.

[0058] Comparative Example 1 This comparative example provides an infant milk powder, and the difference from Example 1 is as follows: In Comparative Example 1, whey protein powder is used to replace the low-allergenic whey protein hydrolyzate powder prepared in Example 1.

[0059] The whey protein powder used in this comparative example is the powder obtained by drying the whey liquid treated by the cross-flow filtration membrane in Example 1.

[0060] Comparative Example 2 This comparative example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is as follows: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add proteases (papain and alkaline protease, the dosage of papain is 2000 U / g, and the dosage of alkaline protease is 1000 U / g), then heat the liquid to 60 °C for incubation hydrolysis. When the ratio of amino nitrogen / total nitrogen is determined to be 0.12, it is determined that the reaction reaches the end point.

[0061] This comparative example provides an infant formula with the same formula as in Example 1.

[0062] Comparative Example 3 This comparative example provides a low-allergenic whey protein hydrolyzate, and the difference in its preparation process from that of Example 1 is as follows: ③ Heat the liquid in the reaction tank to 50 °C, adjust the pH to 7.3, slowly add protease (flavor protease, dosage is 3000 U / g, Novozymes, product model: Flavourzyme 500 MG), then heat the liquid to 60 °C for incubation hydrolysis. When the ratio of amino nitrogen / total nitrogen is determined to be 0.12, it is determined that the reaction reaches the end point.

[0063] This comparative example provides an infant formula with the same formula as in Example 1.

[0064] The allergenicity of the infant formulas provided in the examples and comparative examples was measured as follows: Protein sample solution: Add 10 g of the infant formula obtained in the examples and comparative examples to 90 mL of warm water at 45 °C and stir until completely dissolved.

[0065] Principle of allergenicity measurement: Proteins are separated by SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis), which can denature proteins and separate them by size. In SDS-PAGE, proteins form negatively charged complexes after binding to SDS, and these complexes migrate towards the positive electrode under the action of an electric field, so proteins with different molecular weights will form different bands in the gel. The proteins separated by SDS-PAGE are transferred to a PVDF (polyvinylidene fluoride) membrane, which has a strong protein adsorption capacity and can firmly capture protein molecules and maintain the polypeptide types and their biological activities separated by electrophoresis unchanged. The proteins transferred to the membrane are then incubated with specific primary antibodies. The primary antibody is a specific antibody against the target protein, which can bind to the target protein to form an antigen-antibody complex. After the primary antibody binds, it is incubated with a labeled secondary antibody. The secondary antibody usually carries an enzyme label (such as horseradish peroxidase, HRP) or other labels for subsequent colorimetric detection. The final detection signal is usually presented by chemiluminescence, fluorescence or substrate color development, etc., and is captured under a special imaging system. The intensity of these signals reflects the expression level of the target protein in the sample.

[0066] Allergenicity determination method: In the present invention, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed to detect and separate β-lactoglobulin in WPH and WPI. Before loading, the concentration of the above protein sample solution was adjusted to 3 mg / mL, boiled at 95 - 100 °C for 5 min, a 4% - 20% gradient gel was used, and it was run at 80 V for 1 h, then run at 110 V for 40 min. Then the gel was transferred to a polyvinylidene fluoride membrane (PVDF), and blocked with a mixed solution of 3% bovine serum albumin (BSA) and 0.05% TBS-Tween 20 for 1 h. Then the membrane was incubated with the primary antibody (serum of patients allergic to milk proteins, diluted at a volume ratio of 1:20) in a solution of BSA and TBS-Tween 20 diluted at the same volume ratio at room temperature for 1 h. After washing with TBS-Tween 20, the membrane was incubated with horseradish peroxidase (HRP)-conjugated goat anti-human IgE* (diluted 1:2000) at room temperature for 1 h. After washing, the protein bands were developed with enhanced chemiluminescence (ECL) reagent. The protein bands were analyzed by gray scale using ImageJ software.

[0067] The results of the allergenicity tests of the infant milk powders provided in the examples and comparative examples are shown in Figures 1-4 。

[0068] From Figure 1 it can be seen that the band of Example 1 was almost invisible, but the band of Comparative Example 1 was clearly visible to the naked eye, indicating that the allergenicity of Example 1 was extremely low, and its allergenic proteins could hardly be recognized by the antibodies in the serum of patients allergic to human milk proteins.

[0069] From Figures 2-4 it can be seen that the bands of Examples 2 - 5 were significantly weaker compared to that of Comparative Example 1, and also had a lighter color compared to the bands of Comparative Examples 2 and 3, indicating that the protease of the present invention can significantly reduce allergenicity compared to the current conventional proteases.

[0070] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present invention, and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing examples, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the various examples of the present invention.

Claims

1. A method for preparing a low-allergenic whey protein hydrolysate, characterized in that: include: The pH value of the whey liquid is adjusted to alkaline, and then a protease is added to hydrolyze the whey liquid by heat preservation. The protease is selected from at least one of Bacillus licheniformis alkaline protease, Aspergillus oryzae neutral protease and Aspergillus melleus protease.

2. The method according to claim 1, characterized in that: The protein content of the whey liquid is 0.7wt%-1.2wt%, and the fat content is not more than 0.4wt%; and / or, the carbohydrate content in the whey liquid is 5.0wt%-5.2wt%; And / or, the pH value of the whey liquid is 5.6-5.

8.

3. The method according to claim 1, characterized in that: When adjusting the pH value of the whey liquid, the temperature of the whey liquid is 45-55° C.; And / or, the pH value of the whey liquid is adjusted to 7.2-7.

5.

4. The method according to any one of claims 1 to 3, characterized in that: The dosage of the protease is 2000-4000U / g, preferably 2500-3500U / g; And / or, when the protease is added for heat-preserving hydrolysis, the temperature of the whey liquid is 55-65°C.

5. The method according to any one of claims 1 to 3, characterized in that: The protease comprises at least two of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus melis protease, and preferably comprises the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus melis protease at the same time; When the protease is composed of two of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease, and the Aspergillus mellifera protease, the usage ratio of the Bacillus licheniformis alkaline protease to the Aspergillus oryzae neutral protease is (1-5): (1-5), the usage ratio of the Bacillus licheniformis alkaline protease to the Aspergillus mellifera protease is (1-5): (1-5), and the usage ratio of the Aspergillus oryzae neutral protease to the Aspergillus mellifera protease is (1-5): (1-5); When the protease comprises the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease and the Aspergillus meleus protease at the same time, the usage ratio of the Bacillus licheniformis alkaline protease, the Aspergillus oryzae neutral protease and the Aspergillus meleus protease is (1-3): (1-3): (1-3).

6. The method according to any one of claims 1 to 3, characterized in that: When the protease is added and the hydrolysis is carried out at a temperature-maintained state until the end point, the ratio of amino nitrogen to total nitrogen is 0.09-0.

15.

7. A low-allergenic whey protein hydrolyzate, characterized in that: The method is prepared by any one of claims 1 to 6.

8. The hypoallergenic whey protein hydrolyzate according to claim 7, characterized in that: In the low-allergenic whey protein hydrolyzate, the degree of protein hydrolysis is 11-14%, preferably 12-13%; And / or, the mass fraction of total protein in the low-allergenic whey protein hydrolysate is 80%-85% based on solids; And / or, in the hypoallergenic whey protein hydrolysate, based on the total mass of peptides, the mass fraction of oligopeptides with a molecular weight less than 1000 Da is 38-42%, and the mass fraction of oligopeptides with a molecular weight less than 5000 Da is 65-70%.

9. Use of the low-allergenic whey protein hydrolyzate according to claim 7 or 8 in food or health products, Preferably, the food product comprises a dairy product.

10. A milk powder, characterized in that: Comprising the low-allergenic whey protein hydrolyzate according to claim 7 or 8; Preferably, the milk powder further comprises protein-free fat powder, maltodextrin and other auxiliary materials; More preferably, the mass fraction of the hypoallergenic whey protein hydrolysate in the milk powder is 13-18% based on solids, the mass fraction of the protein-free fat powder is 65-75%, the mass fraction of the maltodextrin is 10-13%, and the mass fraction of other auxiliary materials is 3-5%.

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