22 results about "Casein micelles" patented technology

The invention discloses a method for extracting a target product from a milk raw material, and relates to the technical field of food processing. According to the method, before strong anion exchange chromatography is carried out, a synergistic pretreatment step of ultrafiltration and conductivity adjustment is introduced, so that acceleration, synergism, quality improvement and cost reduction of the chromatography process are realized, and the technical bottlenecks of low speed, easiness in pollution, instability and the like of the traditional ion exchange chromatography during treatment of milk raw materials are overcome; and a solution is provided for high-efficiency, high-purity and large-scale production of the beta-lactoglobulin and the alpha-lactalbumin. According to the method, strong anion exchange chromatography and weak anion exchange chromatography can be combined, so that the extraction purity of beta-lactoglobulin and alpha-lactalbumin can be further improved; in addition, the method can synchronously realize high-efficiency extraction of various target substances such as casein micelles, lactose and milk mineral salts, so that the additional value and resource utilization efficiency of milk source byproducts are greatly improved.

This invention relates to the field of emulsion technology, specifically disclosing a method for preparing a casein micelle-phenol-whey protein ternary complex, comprising: S1, screening bovine milk with κ-casein genotype AA, and using it as raw material to prepare a casein micelle solution; S2, adding a phenolic compound to the casein micelle solution to form a casein micelle-phenol binary complex mixed solution; S3, dialyzing the mixed solution obtained in step S2; S4, adding whey protein; by combining a phenolic compound (such as EGCG) with casein micelles and whey protein to form a ternary complex, the degree to which proteins form dense clots in the stomach can be reduced, making the clot structure looser, thereby accelerating the digestion rate and reducing stomach discomfort.

Provided are an industrial-scale preparation system for enzymatically hydrolyzed casein polypeptides, and a control method therefor. The preparation system comprises one or more enzymatic hydrolysis tanks and one or more first external circulation pipes. Each enzymatic hydrolysis tank comprises a heat exchange jacket and a differential stirring device. Each differential stirring device comprises a main shaft, a plurality of main impellers, a plurality of auxiliary shafts, a plurality of auxiliary impellers and an electric motor. The main shafts and the auxiliary shafts have different rotational speeds to create differential rotation for slowing down the formation of casein micelles. Two ends of each first external circulation pipe are respectively connected to the bottom and the upper part of each enzymatic hydrolysis tank, such that a material in each enzymatic hydrolysis tank is extracted from the bottom of each enzymatic hydrolysis tank and then introduced into each enzymatic hydrolysis tank from the upper part of each enzymatic hydrolysis tank, thereby creating circulation of the material in the vertical direction and outside of each enzymatic hydrolysis tank to improve the enzymatic hydrolysis efficiency. By means of providing the main shafts and the auxiliary shafts that have different rotational speeds, and the first external circulation pipes, the preparation system can effectively enhance the fluidity of the material in the enzymatic hydrolysis tanks, slow down the formation of the casein micelles and improve the enzymatic hydrolysis efficiency.

This invention provides a ready-to-drink milk tea based on a ternary complex stabilized with κ-casein genotype and its preparation method, belonging to the field of dairy processing technology. It includes a ternary complex of casein micelles containing AA genotype κ-casein, epigallocatechin gallate, and fructose. The preparation of the ready-to-drink milk tea includes the following steps: S1: raw material screening and pretreatment; S2: preparation of the ternary complex; S3: blending and processing of the ready-to-drink milk tea. By screening AA genotype κ-casein raw milk and using a specific sequence of first compounding EGCG and then grafting fructose, a casein micelle-EGCG-fructose ternary complex with uniform structure and controllable particle size is constructed. Fructose is further grafted onto the surface of the complex through glycosylation, effectively masking the excessive binding sites of proteins and polyphenols, significantly inhibiting the formation of insoluble aggregates, thereby maintaining excellent colloidal stability of the product during its shelf life.

The invention discloses casein as well as a separation method and application thereof, and relates to the field of dairy product processing.The casein is prepared by chelating a casein solution with calcium ions and then carrying out at least one of ultrahigh pressure treatment, ultrasonic treatment and low-temperature medium grinding treatment; the beta-casein can be efficiently separated from complex casein micelles, the purity of the beta-casein in the finally separated product can stably reach 50%-80% or above, and a key technical support is provided for obtaining a high-added-value beta-casein product. While the beta-casein is separated, the residual casein component can be directly converted into a high-value sodium caseinate product, so that the full-component and high-value utilization of the defatted cheese protein resource is realized.

The invention discloses cheese powder based on milk powder and a preparation method thereof, and the preparation method comprises the following steps: fully dissolving milk powder and casein micelle concentrate in water at 40-50 DEG C to form milk powder base liquid with the solid content of 25-30%; the addition amount of the casein micelle concentrate is 2-6% of the total mass of the milk powder base solution; 0.07-0.23% of a compound enzyme preparation is added into the milk powder base liquid for an enzymolysis reaction; adding 0.1-0.3% of microbial transglutaminase into the milk powder base solution subjected to enzymolysis, and carrying out a cross-linking reaction; sequentially adding a flavor enhancer and a stabilizer into the reacted milk powder base liquid; and carrying out spray drying on the milk powder base liquid to obtain cheese powder. The preparation method disclosed by the invention not only solves the problem of dependence on natural cheese resources in the prior art, but also effectively improves the product quality stability and the production efficiency.

This invention discloses a microsphere-filled lysozyme-chitosan / casein composite antibacterial hydrogel and its preparation method. The technical solution involves using casein as a substrate, with lysozyme adsorbed onto the surface of casein micelles via electrostatic forces, and chitosan coating the outer layer of the lysozyme. The casein micelle solution, lysozyme solution, and chitosan solution are uniformly mixed through physical blending. Electrostatic forces physically cross-link the carboxyl groups on the casein micelle surface with the cations of lysozyme and chitosan amino groups, forming a microsphere-filled lysozyme-chitosan / casein composite hydrogel. This material exhibits excellent sustained-release performance, is environmentally friendly, has good biocompatibility, stable performance, and good antibacterial function.

The invention belongs to the technical field of functional food, and particularly relates to a muscle-building composition, a preparation method and application thereof.The muscle-building composition is characterized in that 30-50 parts of hydrolyzed whey protein isolate and 10-20 parts of sustained-release casein micelles serve as core protein sources, and plant antioxidants are compounded to treat soybean isolate protein and bovine bone collagen oligopeptide; active components such as calcium beta-hydroxy-beta-methyl butyrate, L-carnitine and creatine, and antioxidant components such as curcumin-phospholipid complex and tea polyphenol microcapsules are synergistically added, trace elements such as vitamin D3-K2 and glycine chelated zinc / magnesium are supplemented, and probiotics, soluble dietary fibers, a natural sweetening agent and a thickening stabilizer are combined, so that the health-care food is prepared. Through scientific proportioning, synergistic interaction of muscle synthesis promotion, antioxidant protection and nutrition absorption is realized, and the composition is suitable for the field of sports nutrition and muscle health maintenance.

This invention discloses a method for extracting target products from dairy raw materials, relating to the field of food processing technology. Before strong anion exchange chromatography, this method introduces a synergistic pretreatment step of ultrafiltration and conductivity adjustment, achieving "speed increase, efficiency enhancement, quality improvement, and cost reduction" in the chromatography process. It overcomes the technical bottlenecks of traditional ion exchange chromatography in processing dairy raw materials, such as slow speed, susceptibility to contamination, and instability, providing a solution for the efficient, high-purity, and large-scale production of β-lactoglobulin and α-lactalbumin. This method can also combine strong and weak anion exchange chromatography to further improve the extraction purity of β-lactoglobulin and α-lactalbumin. Furthermore, this method can simultaneously achieve efficient extraction of multiple target substances such as casein micelles, lactose, and milk mineral salts, thereby significantly increasing the added value and resource utilization efficiency of dairy by-products.

Provided herein are micellar solutions comprising a plurality of artificial casein micelles, wherein the artificial casein micelles comprise; a. one or more α-caseins, and one or more κ-caseins, and are substantially free of β-caseins, wherein the one or more κ-caseins have at least 80% sequence identity to SEQ ID NO: 2, provided the one or more κ-caseins have no more than one cysteine residue; or b. one or more phosphorylated β-caseins, and one or more dephosphorylated β-caseins, and are substantially free of α-caseins and κ-caseins; and methods for producing such micellar solutions, with applicability in the manufacture of substitute dairy products.

The invention discloses an instant casein particle with a hollow-porous microstructure and a preparation method thereof. The preparation method comprises the following steps: by taking casein micelle suspension as a raw material, partially deamidating protein glutaminase under nearly neutral and mild conditions, controlling the deamidation degree (DD) to be 20-50%, carrying out thermal inactivation, and then carrying out spray drying, so as to obtain particles with hollow interiors and porous shell layers. The surface hydrophobicity of the particles is remarkably reduced, negative charges are remarkably increased, and the specific surface area and the pore volume are improved, so that rapid hydration is realized: the contact angle is less than or equal to 70 degrees at 25 DEG C within 10 seconds, the median particle size is less than or equal to 2 microns after dispersion for 30 minutes (sub-micron distribution is dominant in 60 minutes), the pH is 5-7.0, and the solubility is remarkably improved. The whole process does not need additional surfactants, the process conditions are mild, and the method is suitable for industrial implementation; the obtained product maintains the nutrition function of casein, and is suitable for high-protein instant ingredients.

Provided herein are micellar solutions comprising a plurality of artificial casein micelles, wherein the artificial casein micelles comprise; a. one or more α-caseins, and one or more κ-caseins, and are substantially free of β-caseins, wherein the one or more κ-caseins have at least 80% sequence identity to SEQ ID NO: 2, provided the one or more κ-caseins have no more than one cysteine residue; or b. one or more phosphorylated β-caseins, and one or more dephosphorylated β-caseins, and are substantially free of α-caseins and κ-caseins; and methods for producing such micellar solutions, with applicability in the manufacture of substitute dairy products.

The application discloses a method for rapidly evaluating the thermal stability of high-protein beverages and belongs to the technical field of dairy products. It is found that the calcium ion activity in a protein solution system can be used as the effective concentration of calcium ions which react under high-temperature conditions to serve as calcium bridges between casein micelles to cause flocculation, so the calcium ion activity is selected as an index for evaluating the thermal stability. Through fitting the calcium ion activity and the thermal flocculation time, a prediction equation is obtained, the thermal stability of concentrated milk protein raw materials under a high-protein system can be accurately judged, and whether the concentrated milk protein raw materials are suitable for being used for thermal processing production can be determined.

The invention provides a process for making a nutritional composition comprising an aggregate of a casein protein and a second protein, the process comprising the following separate steps, in any order: a) a pasteurisation step, in which a temperature of at least 60oC is applied for a duration capable of pasteurising the aqueous composition; and b) a high pressure processing (HPP) step comprising applying a pressure of about 500 MPa to 750 MPa to the aqueous composition; wherein the process allows a covalent bond to form between a thiol group on a casein protein, which thiol group is only exposed in an at least partially fragmented casein micelle and a thiol group on the second protein to form the aggregate. The invention also provides nutritional compositions produced by the process and the use of such compositions.

The nanostructures can interact non-specifically with biomolecules, reducing the sensitivity of the assay and leading to false positive responses, or worse, the biomolecules can completely block the sensor surface, rendering the sensor ineffective. Thus, there remains a need for more sensitive sensors.SOLUTION: A sensor for determining the presence of at least one target molecule in a sample is disclosed. The sensor comprises a layer formed of high aspect ratio molecular structures (HARM-structures) and a blocking layer on the layer formed of HARM-structures, wherein the blocking layer is formed of a plurality of casein micelles, wherein the casein micelles comprise primary amines, wherein at least a part of the primary amines are functionalized with an amine-reactive cross-linker, and wherein cavities are formed between the plurality of casein micelles.SELECTED DRAWING: Figure 1

The invention provides a preparation process and application of an AA-CM-Fru modified emulsifier, and belongs to the technical field of emulsifiers, and the preparation process comprises the following steps: S1, pretreating cow milk to obtain skim cow milk, performing kappa-casein genotype analysis on the skim cow milk, screening cow milk containing AA genotype kappa-casein, and extracting casein micelles in the screened cow milk; s2, modifying casein micelles containing AA genotype kappa-casein; S21, preparing a phosphate buffer solution; s22, weighing casein micelles containing AA genotype kappa-casein extracted in the step S1, dissolving the casein micelles in a phosphate buffer solution, and stirring and mixing until the casein micelles are completely dissolved; according to the method, fructose is covalently grafted to the surface of AA genotype-containing kappa-casein micelles through Maillard reaction, the formed AA-CM-Fru modified emulsifier has stronger amphipathy and interfacial adsorption capacity, the emulsified medium-chain triglyceride emulsion is smaller in particle size and more uniform in distribution, and the emulsifying activity and the emulsion stability are obviously improved compared with those of a traditional casein emulsifier.

The present disclosure provides a method of artificially-producing casein micelles under non-natural conditions. Also provided by the present disclosure are casein micelles and casein compositions comprising the casein micelles. Uses of the casein micelles and / or compositions are also disclosed.

A sensor for determining the presence of at least one target molecule in a sample is disclosed. The sensor comprises a layer formed of high aspect ratio molecular structures (HARM structures) and a blocking layer on the layer formed of HARM structures, wherein the blocking layer is formed of a plurality of casein micelles, wherein the casein micelles comprise primary amines, wherein at least part of the primary amines are functionalized with an amine-reactive crosslinker and cavities are formed between the plurality of casein micelles. Further, a method for determining the presence of at least one target molecule in a sample is disclosed. Further, a process for preparing a sensor for determining the presence of at least one target molecule in a sample is disclosed. Further, a kit for determining the presence of at least one target molecule in a sample is disclosed.

Provided herein are artificial casein micelles (ACMs), wherein the artificial casein micelles comprise one or more caseins, and a polyphosphate, optionally wherein the artificial casein micelles further comprise a divalent cation species; as well as processes for preparing such artificial casein micelles; with applicability to the manufacture of substitute dairy products, including from recombinantly produced caseins.

A plant cell co-expressing at least one casein protein and at least one kinase. The at least one casein protein is phosphorylated by the at least one kinase in vivo. Casein micelles comprising phosphorylated κ-casein and at least one of αS1-casein, αS2-casein, and β-casein can be made in vivo and / or in vitro. The casein micelles can be used to make food products including milk and cheese.

The present disclosure relates to new methods of assembling compositions comprising casein micelles; recombinant casein micelles and their use in food production.

The invention belongs to the technical field of biology, and particularly provides a buffalo milk source exosome preparation method, a buffalo milk source exosome product and application of the buffalo milk source exosome product in the aspect of improving intestinal health, the preparation method comprises the following steps: (1) removing impurities through multiple centrifugation, and adding CaCl2 to remove casein; (2) carrying out high-speed centrifugation and filter membrane filtration, and carrying out primary purification; and (3) performing sucrose density gradient centrifugation to finish fine purification to obtain the buffalo milk source exosome. The preparation method is easy and convenient to operate and high in purification efficiency, the influence of casein micelles can be reduced, the activity of the exosome is reserved to the maximum extent, meanwhile, the exosome has the effect of improving intestinal health, and a new raw material can be provided for development of intestinal health products.