146 results about "Beta-lactoglobulin" patented technology

The invention provides a calcium supplementing and calcium locking health care food. The calcium supplementing and calcium locking health care food comprises calcium, colostrum basic protein, chondroitin sulfate, D-glucosamine, vitamin D, casein phosphopeptides and the like, wherein the colostrum basic protein is obtained by degreasing, separating, concentrating, removing casein, alpha-lactoalbumin, beta-lactoglobulin and substances with molecular weights of more than 30 kDa and less than 1 kDa and drying at a low temperature; the biggest difference between the calcium supplementing and calcium locking health care food prepared by the method provided by the invention and the prior art is that the capacity of the bone tissue in actively absorbing osteoblast nutrition like calcium, ossein and the like can be effectively improved and effects of activating osteoblasts and inhibiting osteoclast activity to enhance bone mineral density and length and promote the health of the bone are obtained. The calcium supplementing and calcium locking health care food provided by the invention, which is a latest generation of domestic osteoarthrosis rehabilitation product, obtains breakthrough in the calcium supplementing effect, can be also used for helping the bone to preferably absorb the calcium in the food, has no toxic and side effect after being taken for a long time.

The invention discloses a muting sensitive lactalbumin hydrolysate and a preparation method thereof. The method mainly comprises the following steps: dissolving condensed whey protein in the water, then carrying out denaturation under high temperature, carrying out hydrolysis by using the protamex composed of alkali protease, papain and flavourzyme, treating the lactalbumin hydrating solution with desalinization and drying to obtain the lactalbumin hydrolysate of the invention. The lactalbumin hydrolysate of the invention has high suppression ratio of Beta-lactoglobulin and Alpha- lactalbumin, can reduce or eliminate cow milk allergic reaction; furthermore, the lactalbumin hydrolysate can also produce other active materials, thus also having the functions of promoting immunity, being easy to digest and absorb and reducing blood pressure; and the lactalbumin hydrolysate has high security and no side effect, bitter taste or other bad flavors.

The invention relates to a high-protein dietary fiber energy protein bar and a production method thereof. The protein bar comprises the following materials in parts by weight: 5-35 parts of soy protein, 0-31 parts of cocoa butter replacer chocolate, 3-29 parts of glucose syrup, 0-18 parts of oligomeric isomaltose, 3-8 parts of concentrated whey protein powder and 3-9 parts of plaint oil. According to the formula of the protein bar, the soy protein, the concentrated whey protein, the glucose syrup and the oligomeric isomaltose are used as main raw materials for simultaneously supplementing exercising people with protein and energy (carbohydrate). The added concentrated whey protein has nutrient substances such as high-quality alpha-lactalbumin, beta-lactoglobulin and branched chain amino acid, thus being beneficial to rapidly supplementing protein after movement and relieving fatigue; the protein, energy (carbohydrate) and functional nutrient substances (such as dietary fiber) are rapidly supplemented to the exercising people; the protein bar provided by the invention is easy to carry, convenient to eat and good in taste.

The invention relates to a method for producing yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved by membrane filtration sterilization. The method comprises thefollowing steps: determining production methods as well as process flows and parameters, and testing and comparing the material retention ratio in a cow milk treating mode before fermentation with that of the finished product. The invention also provides yoghurt which preserves active ingredients and heat-sensitive materials in cow milk and is produced by membrane filteration sterilization, and inthe yoghurt produced by the method, the retention ratio of matters, such as lactoferrin, Alpha-lactoalbumin, Beta-lactoglobulin, vitamin A (VA), vitamin E (VE), folic acid, vitamin C (VC), vitamin (B12), DHA, ARA, and the like in cow milk is more than 70 percent.

The present invention provides colloidally stable dispersions of nanoparticles comprising beta-lactoglobulin and a polysaccharide which are transparent when diluted in aqueous media. In particular these colloidally stable dispersions of nanoparticles are useful as delivery vehicles of hydrophobic nutraceuticals and fat-soluble vitamins, for enrichment of food products, especially of transparent beverages and other non-fat or low fat foods and drinks. The present invention further provides methods for the preparation of said colloidally stable dispersions.

The invention relates to a complex coacervate encapsulate comprising a lipophilic core and a hydrophilic wall, wherein the wall substantially covers the core, wherein the wall substantially consists of beta-lactoglobulin and one or more polymers having an isoelectric point below that of beta-lactoglobulin.

A dynamic high-pressure microfluidization-enzymolysis method for preparing hypoallergenic beta-lactoglobulin. Beta-lactoglobulin in milk is used as a main raw material, and a novel physical processing means of dynamic high-pressure microfluidization technology is combined with trypsin enzymolysis technology to treat the beta-lactoglobulin, so as to obtain the hypoallergenic beta- milk globulin product. The hypoallergenic beta-lactoglobulin prepared by the method has good functionality; and the method can effectively reduce or eliminate anaphylaxis of beta-lactoglobulin. The invention is highly safe and without side effect.

A milk powder for infants contains spray dried enzymolyzed fresh milk, desalted whey powder, lactose, vegetable oil, composite vitamines, composite trace elements, honey, choline, and the individually packed immune globulin and lysozyme. Its advantages are good taste and easy absorption.

The invention provides a method for decreasing beta-lactoglobulin in concentrated whey albumen powder through biotic compound protein enzymolysis. The method comprises the following steps of: (1) dissolving, heating and preserving heat: a certain amount of concentrated whey albumen powder is dissolved in water, the mass ratio of concentrated whey albumen powder is 1.6-5.0 percent, the solution is subjected to heat preservation at the temperature of 50-100 DEG C for 20-60min, and the solution is cooled to 45 DEG C; (2) carrying out enzymolysis: compound enzyme is added into whey albumen liquid, the mass ratio of the concentrated whey albumen powder to the compound enzyme is (40-80):1, and enzymolysis is carried out at the temperature of 30-45 DEG C for 3-8 hours; (3) evaporating and concentrating: a sterilization treatment is processed before concentration, the temperature of sterilization is controlled to be 100-125 DEG C, the time for heat preservation is 90-180s, the temperature of concentration is controlled to be 50-85 DEG C, and the concentration of solid materials after concentration is 25-35 percent; and (4) atomizing and drying: the air inlet temperature of hot wind is 200-210 DEG C, the air outlet temperature of hot wind is 80-90 DEG C, and the material liquid temperature is 65-75 DEG C. The method has the advantages that 1, high quality ingredient of lactoglobulin and the like in cow milk is persisted, and the category and the proportion of amino acid are also persisted; and 2, a part of peptide is generated through hydrolysis (enzymolysis), thus the phenomenon that an infant is allergic to lactoprotein is more facilitated to be reduced.

The invention discloses a method for detecting cow milk beta-lactoglobulin and sensitizing residues thereof based on colloidal gold probes. Beta-lactoglobulin IgE epitope monoclonal antibodies are prepared through a hybridoma technology, with beta-lactoglobulin as the antigen, corresponding polyclonal antibodies are prepared through a conventional technology, and then specific antibodies are prepared through affinity purification; the monoclonal antibodies are covalently immobilized to an ELISA plate to serve as capture antibodies, and a sandwich ELISA method is established with the colloidal gold probes labeled with the biotinylation beta-lactoglobulin polyclonal antibodies as detection antibodies; the light absorption value is detected through an ELIASA, and the allergen beta-lactoglobulin and sensitizing residues thereof in foods are quantitatively detected by establishing a standard curve. The method has the advantages of being easy to implement, high in sensitivity, good in specificity, short in detection time and the like, provides an effective means for rapidly analyzing and detecting related allergens and sensitizing residues thereof in various foods with high sensitivity and high throughout and has good application and popularization prospects.

The invention discloses a double antibody sandwich method for quantitatively detecting cow milk beta-lactoglobulin. The method includes the steps that an animal is immunized and hybridoma cells are obtained; by means of the hybridoma cells, monoclonal antibodies are prepared; the epitopes of the monoclonal antibodies are identified, monoclonal antibodies with the known epitopes are obtained, two monoclonal antibodies with different epitopes are selected, one of the two monoclonal antibodies and biotin are reacted, and a labeled biotin antibody and an unlabeled biotin antibody are obtained; the unlabeled biotin antibody serves as a coated antibody, the labeled biotin antibody serves as a detection antibody for antibody pairing, and then the cow milk beta-lactoglobulin is quantitatively detected according to antibody pairing data and the sandwich method. On the basis of the principle of antigen-antibody height specific recognition, the probability that other protein is added for adulteration is avoided. By means of the double antibody sandwich method, the content of the betaLG can be efficiently and quantitatively detected. The double antibody sandwich method is high in sensitivity, good in stability and low in cost.

The present invention relates to a preparation technology for set yogurt with high stability, and belongs to the field of dairy processing. The preparation technology for set yogurt with high stability comprises the following steps: adding 0.01-0.05 wt.% of casein protein powder into standardized and detected raw milk; homogenizing; pasteurizing; inoculating: adding 0.01-0.05 wt.% of beta-lactoglobulin into the pasteurized milk, inoculating lactic acid bacteria, and uniformly mixing the inoculated milk; and conducting fermentation. According to the preparation technology for set yogurt, the prepared set yogurt has good stability, does not contain any stabilizers, has thick and delicate mouth feel and pleasant aroma.

The invention discloses partially hydrolyzed whey protein powder and a preparation method thereof. The hydrolysis degree of the protein powder is 8%-10%; the protein powder contains at least 65% of components of which the molecular weight distribution is 2000Da or below, and less than 5% of free amino acid components; the hydrolysis percentage of beta-lactoglobulin in the protein powder reaches 60% or above; and compared with similar products in the market, the partially hydrolyzed whey protein powder is lower in bitterness and better in reconstituability and appearance state.

A long-acting improver of muscular fatigue characterized by comprising 4 kinds of amino acids made up of leucine, isoleucine, valine and glutamine, and a whey protein component (whey protein and/or decomposition product of whey protein). At least one of a whey protein isolate (WPI), a whey protein concentrate (WPC), β-lactoglobulin, and α-lactalbumin is used as the whey protein. Novel food or drink, and pharmaceuticals which exhibit sustained recovery effects on muscular fatigue are provided.

The invention discloses a buffalo milk active-bacteria whey beverage and a preparation method thereof. The whey beverage is obtained through the steps of: mixing byproduct whey generated in the preparation process of buffalo milk cheese with fermented buffalo sour milk in a certain ratio, appropriately adding sugar, a stabilizer and spice to obtain a mixture, then concocting, homogenizing and filling the mixture, so as to obtain the buffalo milk active-bacteria whey beverage. The whey beverage has the complete nutritional ingredients of the whey and the sour milk, contains protein, various amino acids, vitamins and mineral substances needed by human bodies, and especially contains various active proteins such as alpha-lactalbumin, beta-lactoglobulin, immune globulin, lactoferrin, lactoperoxidase and active lactobacillus which are contained in the whey; and the beverage is unique in flavor, exquisite in mouth feel, rich in nutrition, and capable of improving the gastrointestinal function and enhancing the immunity.

The invention discloses a method for separating beta-lactoglobulin from raw milk. The method comprises the following steps: with fresh cow's milk as a processing object, carrying out centrifugation and degreasing so as to obtain skim milk; adding an acid to adjust the pH value of the skim milk, standing the skim milk for a certain period of time and then removing casein through centrifugation; adjusting the pH value of a solution so as to allow the solution to be acidic, adding a salt, standing the solution for a certain period of time, then carrying out centrifugation and collecting supernatant; adjusting the pH value of the supernatant, adding a sodium salt, carrying out centrifugation after standing and collecting precipitate; flushing the precipitate and then dissolving the precipitate in a PBS buffer solution; carrying out ultrafiltration on the solution to remove salt and carrying out freeze-drying; and identifying beta-lactoglobulin by using sodium dodecanesulphonate-polyacrylamide gel electrophoresis and quantifying purity by using reverse-phase chromatography. According to the method provided in the invention, beta-lactoglobulin can be separated from fresh cow's milk through acid deposition and salt precipitation, and desalting through ultrafiltration is combinedly used so as to obtain high purity beta-lactoglobulin. The method improves separation efficiency of beta-lactoglobulin and provides a high-quality raw material for research on other aspects of and application of beta-lactoglobulin.

The invention discloses infant formula milk powder which comprises the following components: 15%-45% of dehydrated raw milk, 12%-50% of milk sugar, 0-30% of desalted whey powder, 0-10% of alpha-lactalbumin, 1%-12% of hydrolyzed whey protein, 10%-30% of vegetable oil, 1%-6% of prebiotics, 0.01%-0.2% of choline chloridd, 0.1%-0.5% of calcium carbonate, 0.01%-1% potassium chloride, 0.01%-0.1% taurine, 0.1%-0.5% infant vitamin premix, 0.1%-0.5% infant mineral substance premix, 0.01%-1% of DNA powder, 0.01%-1% of ARA powder and 0.01%-0.1% nucleotide powder. The infant formula milk powder is good in relish, good in powder body sensory evaluation, easy to be digested and absorbed, better in powder quality, and is capable of reducing main anaphylactogen beta-lactoglobulin content.

The invention discloses fresh milk and a preparation technology thereof. The preparation technology comprises the following steps: filtering raw milk to remove impurities such as dust in the raw milk;centrifuging the filtered raw milk to remove sundries such as non-laticiferous cells in the raw milk; performing reverse osmosis membrane concentration, milk fat separation, degassing and sterilization on the purified material, wherein low-temperature standarization of the purified material is realized through the reverse osmosis membrane concentration. Meanwhile, through cooperation of the stepsand order, bacteria in the raw milk are killed, and the nutrition loss of the fresh milk is low; according to tests, total residue of microorganisms in the fresh milk is less than or equal to 1 cfu/mL, including less than 1 cfu/mL of total spores and less than 1 cfu/mL of total bacterial colony; with respect to the nutritive indexes, the content of furosine is less than or equal to 12 mg/100g, the content of beta-lactoglobulin is greater than or equal to 2,400 mg/L, the alkaline phosphatase is negative, and the content of lactoferrin is greater than or equal to 25 mg/L.

The invention provides medicinal lactose, a preparation method thereof, and a purpose thereof. Specifically, the invention provides medicinal lactose with low impurity protein (especially low beta-lactoglobulin) content and low endotoxin content. The invention also discloses the preparation method of the lactose, and a pharmaceutical purpose of the lactose.

The invention provides a method for efficiently producing recombinant proteins in mammary glands by utilizing artificial chromosomes (including BAC, PAC and YAC). In the method, a recombinant technology is adopted to completely replace target genes on artificial chromosomes of mammary gland-specific expressed proteins (including as1-casein, beta-casein, beta lactoglobulin, rabbit or mouse whey acidic protein and the like) of a mammal with an exogenous gene, so that the exogenous gene obtains an intact regulatory sequence of a mammary gland high-level expression target gene, the 'position effect' is avoided, the higher-level expression of human lysozyme or other recombinant proteins in the mammary glands can be realized, the success rate of transgenic breeding is improved, and the cost forproducing and purifying the recombinant proteins at a later stage can be saved at the same time.

The present invention relates to the field of microbial technology, more specifically, the invention relates to a Lactobacillus casei which can ferment to reduce the antigen capability of the beta-lactoglobulin and its culture method and uses.

The invention discloses a milk antibody spectrum diagnostic kit and a preparation method thereof, and belongs to an enzyme-linked immunoblotting technology. The kit comprises a chromogenic substrate, a blotting reaction tank, a mouse anti-human immunoglobulin E-alkaline phosphatase (IgE-AP) labeled antibody, sample diluent, enzyme-labeled antibody diluent, wash concentrate, a detection zone which is coated with casein and marked as T1, a detection zone which is coated with macromolecular protein and marked as T2, a detection zone which is coated with alpha-lactoalbumin and marked as T3, a detection zone which is coated with beta-lactoglobulin and marked as T4, and a quality control region which is coated with a rabbit anti-mouse immunoglobulin G (IgG) antibody and marked as C. Four allergens are coated in different zones at the same concentration, so that the same effect (specificity and sensitivity) can be ensured when IgE with different specificity is detected; and meanwhile, the detection result can indicate that specific antibodies of a plurality of allergen components exist in serum to be detected, clinical diagnosis accuracy can be improved, and the kit is suitable for further confirming milk allergy and making reasonable deallergization schemes.

The invention discloses an immune-colloidal gold test strip for detecting adulterant cow milk in camel milk and application thereof. A camel milk alpha-lactalbumin gold-labeled antibody, a camel milkalphas1-casein gold-labeled antibody, a cow milk beta-lactoglobulin gold-labeled antibody and a cow milk k-casein gold-labeled antibody are prepared; a test strip I for detecting a whey protein component and a test strip II for detecting a casein component are prepared respectively; and then an immune-colloidal gold test strip for detecting adulterant cow milk in camel milk is obtained. The test strip is capable of monitoring the cow source and camel source protein of the milk and the dairy product simultaneously and has the high practicability and the great development value in the adulteration monitoring field of the camel milk.