Hydrolyzed whey powder with sheep flavor and preparation method thereof
By processing sheep whey protein with enzymatic hydrolysis and nanofiltration technology, a hydrolyzed whey powder with sheep flavor was prepared, which solved the problems of homogenization, flavor defects and allergenicity of commercial hydrolyzed whey powder, and achieved product differentiation and improved safety.
Patent Information
- Application Number
- CN202511610759.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-05
- Publication Date
- 2026-01-09
AI Technical Summary
Existing commercially available hydrolyzed whey powder suffers from severe homogenization, flavor defects, and allergenic risks, especially the residue of β-lactoglobulin allergens, resulting in a lack of product differentiation and competitive advantage, as well as safety hazards.
Using sheep whey protein as raw material, hydrolyzed whey powder with sheep flavor is prepared through enzymatic hydrolysis by flavor protease, chymotrypsin and alkaline protease, combined with nanofiltration and spray drying technology. The content of β-lactoglobules is reduced and the proportion of small molecules with a molecular weight of less than 1000 Da is controlled to avoid the generation of bitterness.
The prepared hydrolyzed whey powder has a β-lactoglobulin content reduced by more than 90%, a small molecule proportion of less than 1000 Da is greater than 60%, and no bitter taste, showing broad application prospects.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of food technology, in particular to a hydrolyzed whey powder with sheep flavor and a preparation method thereof. BACKGROUND
[0002] Whey is a liquid by-product in the production of cheese or casein, which is rich in whey proteins (such as β-lactoglobulin, α-lactalbumin, immunoglobulin, lactoferrin) with high biological value. Enzymatic or chemical hydrolysis of whey proteins can significantly improve their functional properties: improved solubility and stability, reduced allergenicity, enhanced digestion and absorption, and release of bioactive peptides. These properties have led to an increasing demand for hydrolyzed whey protein (WPH) in infant formula, sports nutrition, clinical nutrition formulations, and functional foods.
[0003] Current commercial WPH is almost entirely derived from bovine whey, which has significant bottlenecks: (1) severe homogeneity: products tend to converge, lacking differentiated competitiveness; (2) flavor defects: moderate and deep hydrolysis can produce bitter peptides, requiring additional bitterness removal treatment to increase costs; (3) residual allergenicity risk: β-lactoglobulin is a major allergen, and even after hydrolysis, some sensitive individuals may still experience allergic reactions.
[0004] In view of this, the present application is proposed. SUMMARY
[0005] The present application provides a hydrolyzed whey powder with sheep flavor and a preparation method thereof. The hydrolyzed whey powder has a sheep flavor, a β-lactoglobulin content reduced by more than 90% compared to before hydrolysis, a proportion of small molecules with a molecular weight less than 1000 Da accounting for more than 60% of the total protein, and no bitterness, having a wide application prospect.
[0006] The present application solves its technical problems by adopting the following technical solutions: A preparation method of a hydrolyzed whey powder with sheep flavor, comprising the following steps: adding sheep whey protein into water, dissolving to obtain a protein solution; adding flavor protease, chymotrypsin, and alkaline protease into the protein solution, performing enzymatic hydrolysis, inactivating the enzymes, to obtain an enzymatic hydrolysis solution; performing nanofiltration on the enzymatic hydrolysis solution with a nanofiltration membrane with a molecular weight cut-off of 150 Da, and spray drying to obtain the hydrolyzed whey powder.
[0007] The application first dissolves sheep whey protein in water, and then carries out enzymolysis on the solution by flavor protease, chymotrypsin and alkaline protease, and then carries out ultrafiltration on the solution by ultrafiltration membranes with different molecular weights, and finally carries out spray drying, so as to obtain hydrolyzed whey powder with sheep flavor, wherein the content of beta-lactoglobulin in the hydrolyzed whey powder is reduced by more than 90% compared with that before hydrolysis, the proportion of small molecules with a molecular weight less than 1000 Da in total protein is greater than 60%, and the hydrolyzed whey powder does not have bitter taste, and has wide application prospect.
[0008] As a preferred embodiment of the application, the mass ratio of the sheep whey protein to water is (0.15-0.25):(0.75-0.85).
[0009] As a preferred embodiment of the application, the mass ratio of the sheep whey protein to water is 0.2:0.8.
[0010] As a preferred embodiment of the application, the mass ratio of the flavor protease, the chymotrypsin, the alkaline protease and the protein solution is (0.8-2):(0.2-1):(0.2-0.8):1000.
[0011] As a preferred embodiment of the application, the mass ratio of the flavor protease, the chymotrypsin, the alkaline protease and the protein solution is (1.2-1.6):(0.5-0.8):(0.4-0.5):1000.
[0012] As a preferred embodiment of the application, the mass ratio of the flavor protease, the chymotrypsin, the alkaline protease and the protein solution is 1.5:0.6:0.4:1000.
[0013] As a preferred embodiment of the application, the enzymolysis temperature is 42-52 DEG C, and the enzymolysis time is 0.5-4 h.
[0014] As a preferred embodiment of the application, the enzyme inactivation temperature is 75-85 DEG C, and the enzyme inactivation time is 5-20 min.
[0015] As a preferred embodiment of the application, the feed temperature of the spray drying is 20-25 DEG C, the hot air inlet temperature is 175-185 DEG C, the outlet temperature is 75-82 DEG C, and the atomization pressure is 3.5-4.5 bar.
[0016] The application further provides a hydrolyzed whey powder with sheep flavor, which is prepared by the above preparation method.
[0017] The application has the beneficial effects that the hydrolyzed whey powder with sheep flavor is obtained by first dissolving sheep whey protein in water, then performing enzymolysis on the sheep whey protein by flavor protease, chymotrypsin and alkaline protease, then performing ultrafiltration on the sheep whey protein by using ultrafiltration membranes with different molecular weights, and finally performing spray drying, the content of beta-lactoglobulin in the hydrolyzed whey powder is reduced by more than 90% compared with before hydrolysis, the proportion of small molecules with a molecular weight of less than 1000 Da in the total protein is greater than 60%, and the hydrolyzed whey powder does not have a bitter taste, and has a wide application prospect. DETAILED DESCRIPTION
[0018] In order to make the objectives, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are some of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.
[0019] In the present application, the technical features described in an open form include a closed technical solution consisting of the listed features, and also an open technical solution containing the listed features.
[0020] In the present application, if no special description is provided, the numerical range is regarded as continuous and includes the minimum value and the maximum value of the range and each value between the minimum value and the maximum value. Further, when a range is referred to as an integer, each integer between the minimum value and the maximum value of the range is included. In addition, when multiple ranges are provided to describe a feature or a characteristic, the ranges can be combined. In other words, unless otherwise specified, all the ranges disclosed herein should be understood as including any and all sub-ranges falling within the range.
[0021] In the present application, the specific dispersion and stirring treatment method is not particularly limited.
[0022] The reagents or instruments used in the present application are not specified by the manufacturer, and are all conventional products that can be obtained by purchase. The raw materials used in the comparative examples and the raw materials used in the parallel experiments of the examples are the same commercially available products, except for specific descriptions.
[0023] Example 1 A preparation method of a hydrolyzed whey powder with sheep flavor includes the following steps: (1) sheep whey protein is added to water and dissolved uniformly at 45℃ to obtain a protein solution; the mass ratio of the sheep whey protein to water is 0.2:0.8.
[0024] (2) adding flavor protease, chymotrypsin, alkaline protease into the protein liquid, carrying out enzymolysis at 50°C for 0.5h, and inactivating the enzyme at 80°C for 10min to obtain an enzymolysis liquid; the mass ratio of the flavor protease, chymotrypsin, alkaline protease and the protein liquid is 1.5:0.6:0.4:1000.
[0025] (3) carrying out nanofiltration on the enzymolysis liquid by using a nanofiltration membrane with a molecular weight cut-off of 150Da, and carrying out spray drying to obtain a hydrolyzed whey powder.
[0026] The feed temperature of the spray drying is 25°C, the hot air inlet temperature is 180°C, the air outlet temperature is 80°C, and the atomization pressure is 4bar.
[0027] Example 2 A preparation method of a hydrolyzed whey powder with sheep flavor, comprising the following steps: (1) adding sheep whey protein into water, dissolving uniformly at 45°C to obtain a protein liquid; the mass ratio of the sheep whey protein and water is 0.2:0.8.
[0028] (2) adding flavor protease, chymotrypsin, alkaline protease into the protein liquid, carrying out enzymolysis at 50°C for 0.5h, and inactivating the enzyme at 80°C for 10min to obtain an enzymolysis liquid; the mass ratio of the flavor protease, chymotrypsin, alkaline protease and the protein liquid is 1.2:0.8:0.5:1000.
[0029] (3) carrying out nanofiltration on the enzymolysis liquid by using a nanofiltration membrane with a molecular weight cut-off of 150Da, and carrying out spray drying to obtain a hydrolyzed whey powder.
[0030] The feed temperature of the spray drying is 25°C, the hot air inlet temperature is 180°C, the air outlet temperature is 80°C, and the atomization pressure is 4bar.
[0031] Example 3 A preparation method of a hydrolyzed whey powder with sheep flavor, comprising the following steps: (1) adding sheep whey protein into water, dissolving uniformly at 45°C to obtain a protein liquid; the mass ratio of the sheep whey protein and water is 0.2:0.8.
[0032] (2) adding flavor protease, chymotrypsin, alkaline protease into the protein liquid, carrying out enzymolysis at 50°C for 0.5h, and inactivating the enzyme at 80°C for 10min to obtain an enzymolysis liquid; the mass ratio of the flavor protease, chymotrypsin, alkaline protease and the protein liquid is 1.6:0.5:0.4:1000.
[0033] (3) carrying out nanofiltration on the enzymolysis liquid by using a nanofiltration membrane with a molecular weight cut-off of 150Da, and carrying out spray drying to obtain a hydrolyzed whey powder.
[0034] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0035] Example 4 A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0036] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of flavor protease, chymotrypsin, alkaline protease and protein solution is 2:0.2:0.8:1000.
[0037] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0038] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0039] Example 5 A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0040] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of flavor protease, chymotrypsin, alkaline protease and protein solution is 0.8:1:0.2:1000.
[0041] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0042] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0043] Comparative Example 1 A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0044] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of flavor protease, chymotrypsin, alkaline protease and protein solution is 3:0.15:1.5:1000.
[0045] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0046] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0047] Comparative Example 2 A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0048] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of flavor protease, chymotrypsin, alkaline protease and protein solution is 0.5:2:0.15:1000.
[0049] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0050] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0051] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the total amount of enzyme remains the same, but flavor protease is missing (the amount of chymotrypsin and alkaline protease is increased proportionally).
[0052] A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0053] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of chymotrypsin, alkaline protease and protein solution is 1.5:1:1000.
[0054] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da to obtain hydrolyzed whey powder.
[0055] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0056] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the total amount of enzyme remains the same, but chymotrypsin is missing (the amount of flavor protease and alkaline protease is increased proportionally).
[0057] A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0058] (2) Add flavor protease, chymotrypsin and alkaline protease to the protein solution, enzymatically hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of flavor protease, alkaline protease and protein solution is 1.97:0.53:1000.
[0059] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0060] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0061] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the total amount of enzyme remains the same, but alkaline protease is missing (the amount of flavor protease and chymotrypsin is increased proportionally).
[0062] A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0063] (2) Add flavor protease and chymotrypsin to the protein solution, hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the hydrolysate; the mass ratio of flavor protease, chymotrypsin and protein solution is 1.79:0.71:1000.
[0064] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0065] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0066] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the enzyme used for enzymatic hydrolysis is different.
[0067] A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0068] (2) Papain, alkaline protease and β-glucanase were added to the protein solution and enzymatically hydrolyzed at 50°C for 0.5 h and then the enzyme was inactivated at 80°C for 10 min to obtain the enzymatic hydrolysate; the mass ratio of papain, alkaline protease, β-glucanase and protein solution was 1.5:0.6:0.4:1000.
[0069] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0070] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0071] Comparative Example 7 The difference between Comparative Example 7 and Example 1 is that the enzyme used for enzymatic hydrolysis is different.
[0072] A method for preparing hydrolyzed whey powder with a sheep flavor includes the following steps: (1) Add sheep whey protein to water and dissolve it evenly at 45°C to obtain a protein solution; the mass ratio of sheep whey protein to water is 0.2:0.8.
[0073] (2) Add flavor protease, pepsin, and neutral protease to the protein solution, hydrolyze at 50°C for 0.5 h, and inactivate the enzyme at 80°C for 10 min to obtain the hydrolysate; the mass ratio of flavor protease, pepsin, neutral protease, and protein solution is 1.5:0.6:0.4:1000.
[0074] (3) The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and spray-dried to obtain hydrolyzed whey powder.
[0075] The feed temperature of the spray dryer is 25°C, the hot air inlet temperature is 180°C, the outlet air temperature is 80°C, and the atomization pressure is 4 bar.
[0076] Test case The hydrolyzed whey powder in the test examples and comparative examples was tested for bitterness and sheep milk flavor, and the β-lactoglobulin content before and after preparation was measured and the β-lactoglobulin reduction rate was calculated.
[0077] β-lactoglobulin reduction rate = (β-lactoglobulin content of sheep whey protein before preparation - β-lactoglobulin content of sheep whey protein after preparation) / β-lactoglobulin content of sheep whey protein before preparation.
[0078] The method for determining β-lactoglobulin content is based on Methods 3 and 4 of SN / T 5655.6-2023 "Commercial Reagent Kit Detection Methods - Immunoassay for Allergens in Prepackaged Foods - Part 6: Milk"; Table 1
[0079] As shown in Table 1, this invention first dissolves sheep whey protein in water, then enzymatically hydrolyzes it with flavor protease, chymotrypsin, and alkaline protease, then performs ultrafiltration using ultrafiltration membranes of different molecular weights, and finally spray-dries it to obtain hydrolyzed whey powder with sheep flavor. The β-lactoglobulin content of the hydrolyzed whey powder is reduced by more than 90% compared with that before hydrolysis, and the proportion of small molecules with a molecular weight of less than 1000 Da is greater than 60% of the total protein. It also does not have a bitter taste and has broad application prospects.
[0080] Finally, it should be noted that the above embodiments are used to illustrate the technical solutions of the present invention and not to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.
Claims
1. A method for preparing hydrolyzed whey powder with a sheep flavor, characterized in that, Includes the following steps: Sheep whey protein is added to water and dissolved to obtain a protein solution; Flavor protease, chymotrypsin, and alkaline protease were added to the protein solution for enzymatic hydrolysis and enzyme inactivation to obtain the enzymatic hydrolysate. The enzymatic hydrolysate was nanofiltered through a nanofiltration membrane with a molecular weight cutoff of 150 Da and then spray-dried to obtain hydrolyzed whey powder.
2. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The mass ratio of sheep whey protein to water is (0.15~0.25):(0.75~0.85).
3. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The mass ratio of sheep whey protein to water is 0.2:0.
8.
4. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The mass ratio of the flavor protease, chymotrypsin, alkaline protease, and protein solution is (0.8~2):(0.2~1):(0.2~0.8):1000.
5. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The mass ratio of the flavor protease, chymotrypsin, alkaline protease, and protein solution is (1.2~1.6):(0.5~0.8):(0.4~0.5):1000.
6. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The mass ratio of the flavor protease, chymotrypsin, alkaline protease, and protein solution is 1.5:0.6:0.4:1000.
7. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 42~52℃, and the enzymatic hydrolysis time is 0.5~4h.
8. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The enzyme inactivation temperature is 75~85℃, and the enzyme inactivation time is 5~20min.
9. The method for preparing hydrolyzed whey powder with sheep flavor according to claim 1, characterized in that, The feed temperature of the spray dryer is 20~25℃, the hot air inlet temperature is 175~185℃, the outlet air temperature is 75~82℃, and the atomization pressure is 3.5~4.5 bar.
10. A hydrolyzed whey powder with a sheep flavor, characterized in that, It is prepared by any one of the preparation methods described in claims 1 to 9.