2 results about "Beta-lactoglobulin" patented technology

The present disclosure relates to a pea protein blend that comprises a pea protein containing material and beta lactoglobulin (BLG). The pea protein blend has an improved solubility, an improved emulsification capacity, and / or an improved gelation as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility, emulsification capacity, and / or gelation of a pea protein blend are also described herein.

The application belongs to the technical field of food, and particularly relates to a beta lactoglobulin powder with low allergenicity and a preparation method thereof. The preparation method of the beta lactoglobulin powder comprises the following steps: adjusting the pH of a beta-lactoglobulin solution to be acidic; adding an oligosaccharide solution to the beta-lactoglobulin solution with changed pH, stirring uniformly to obtain a beta-lactoglobulin-oligosaccharide mixed solution; performing freeze-drying to obtain a mixed powder; placing the mixed powder in a condition of a temperature of 50-60 DEG C and a relative humidity of 70-80% to perform a Maillard reaction; and finally, dissolving, dialyzing and freeze-drying the mixed powder to obtain a low-allergenic beta-lactoglobulin powder. The preparation method can effectively destroy the allergenic epitope of beta-lactoglobulin, significantly reduces the allergenicity of beta-lactoglobulin, and improves the solubility and foaming property of beta-lactoglobulin while reducing the allergenicity of beta-lactoglobulin.