Method of modifying lactoalbumin by enzymatic method and its application

A milk protein modification technology, applied in the fields of application, dairy products, milk preparations, etc., can solve the problems of low concentration of protein solution, inability to realize industrialization, difficulties in industrialized production, shorten the process route, and solve food safety problems , the effect of increased selectivity

Active Publication Date: 2005-03-23
YINGTAN HUABAO FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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-la

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] The fresh milk is separated by a centrifuge to remove fat to obtain skim milk. Skim milk is adjusted by ion and heated: Ca is used in the ratio of 1~2:1~2:1 2+ , K + And Na + The solution adjusts the ion concentration to make the pH reach 7.0-7.5; the protein concentration in the solution is 3.1%, heated to 70-90°C through a heat exchanger, maintained for 5-15s, and then cooled to 45-65°C. Immobilized composite enzyme enzymolysis: the enzyme species are papain and trypsin, the ratio of the two enzymes is 4:6, the carrier is sodium alginate, the concentration of sodium alginate solution is 5%, and the enzyme / carrier mass ratio is 1:25. Glutaraldehyde was added dropwise to make the glutaraldehyde concentration in the solution 0.6%, and the reaction was stirred at 35° C. for 10 hours to obtain an immobilized composite enzyme. Enzymatic hydrolysis conditions are: enzyme dosage is 1‰ of milk protein quality, enzymatic hydrolysis at 55℃ for 2.5h, α s -The modif...

Example Embodiment

[0027] Example 2

[0028] The fresh milk is separated by a centrifuge to remove fat to obtain skim milk. Desalted whey powder is added to skimmed milk at a mass / volume ratio of 5%. After ion adjustment and heating treatment: Ca is used in a ratio of 1~2:1~2:1 2+ , K + And Na + The solution adjusts the ion concentration to make the pH reach 7.0-7.5; the protein concentration in the solution is about 3.7%, heated to 70-90°C by a heat exchanger, maintained for 5-15s, and then cooled to 45-65°C. Enzymatic hydrolysis of immobilized composite enzyme: the enzymes are papain and pepsin, the ratio of the two enzymes is 5:5, the carrier is chitosan, the concentration of chitosan solution is 3.5%, and the chitosan should be 1%-2% Dissolve the acetic acid solution, adjust the pH to 7.5 with 6mol / L NaOH, drain and wash with pH 7.5 phosphate buffer, then add the enzyme solution, stir and absorb for 30-40 min, the enzyme / carrier mass ratio is 1:50, Glutaraldehyde was added dropwise to make the g...

Example Embodiment

[0029] Example 3

[0030] The fresh milk is separated by a centrifuge to remove fat to obtain skim milk. Desalted whey powder is added to skimmed milk at a mass / volume ratio of 10%, after ion adjustment and heating treatment: Ca is used in the ratio of 1~2:1~2:1 2+ , K + And Na + The solution adjusts the ion concentration to make the pH reach 7.0-7.5; the protein concentration in the solution is about 4.4%, heated to 70-90°C through a heat exchanger, maintained for 5-15s, and then cooled to 45-65°C. Immobilized composite enzyme enzymolysis: the enzyme species is papain and bromelain, the ratio of the two enzymes is 6:4, the carrier is sodium alginate / chitosan, the concentration of sodium alginate / chitosan solution is 2% (alginic acid) The sodium concentration is 1%, the chitosan concentration is 1%), the enzyme / carrier mass ratio is 1:10, glutaraldehyde is added dropwise to make the glutaraldehyde concentration in the solution 0.3%, and the reaction is stirred at 10°C for 5 hours ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/13
Inventor 夏文水陈洁项建琳
Owner YINGTAN HUABAO FLAVORS & FRAGRANCES
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