Method of modifying lactoalbumin by enzymatic method and its application

Abstract

A process for modifying the lactoprotein by enzyme method features that the immobilized composite enzyme, the ionically regulatory protein structure and heat treating technique are used as selectively hydrolyze the alpha S-casein and beta-lactoglobulin in lactoprotein, resulting in easy digestion and low sensitization. It can be used for composite milk for baby, old man and patient.

Description

technical field [0001] A method for enzymatically modifying milk protein and its application, relating to dairy biotechnology. Background technique [0002] Milk protein is an important nutrient component in mammalian milk, and its content in human and animal milk is 0.9-5.5% (see Table 1). World milk production is about 56×10 per year 7 tons, of which 85% comes from dairy cows, 11% from buffaloes, 2% from sheep and another 2% from goats. In general, dairy animals such as camels, yaks, horses and reindeer produce less milk, although in some areas they are quite important. Assuming that the milk produced by cows, buffaloes, sheep and goats contains 3.4%, 3.8%, 5.5% and 2.9% protein respectively, the amount of milk protein produced in the world every year is about 20×10 6 Ton. [0003] type Total protein Fat lactose Ash Humanity goat the cow buffalo indian elephant sheep O.9 2.9 3.4...

AI Technical Summary

Problems solved by technology

There are still some difficulties in the application of these researches: (1) After the milk is defatted, casein and whey protein need to be separated, and whey protein and casein are modified respectively, and then recombined, the process route is long and cannot be realized. industrialization; (2) to eliminate the allergenicity of β-lactoglobulin, the salting-out method (FeCl 3 iso-salt) to selectively precipitate β-lactoglobulin. This method brings the problem of desalting in subsequent operations, and at the same time completely removes the β-lactoglobulin and part of α-lactalbumin that account for the main proportion in bovine milk whey , so that the recovery of protein in the whole whey is only 30%, resulting in high product cost

In addition, the protein solution concentration after salting out is too low, which brings great difficulties for industrialized production; (3) domestic and foreign enzymes hydrolyze αs-casein to produce serious bitter taste; (4) directly put enzyme into milk protein during enzymatic hydrolysis In the process, exogenous foreign proteins are introduced into the milk protein, which may easily cause food safety problems