33 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.

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.

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.

The present invention relates to a method for production of recombinant casein, wherein the method comprises the steps of: (a) adding a microbial strain to a first bioreactor, wherein said microbial strain has the capacity to express casein, and said microbial strain comprises means for deactivation of cell division; (b) culturing said microbial strain in the first bioreactor, wherein the cell division is active, thereby forming a continuously growing biomass comprising cells of said microbial strain; (c) deactivating cell division; (d) inducing expression of casein; (e) after sufficient expression of casein, lysing said cells, thereby forming a lysis broth, and separating said lysis broth so that casein can be separated into a casein containing phase; (f) optionally treating the casein containing phase to induce formation of casein micelles; (g) optionally further purifying and / or treating the casein micelles, and (h) optionally producing caseinate. In other aspects, the invention also relates to a bioreactor system, a recombinant casein, and products including a recombinant casein.

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.

A sensor for determining the presence of at least one target molecule in a sample is disclosed. The sensor includes 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 include 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 of 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.

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 present invention discloses a casein micelle with phosphorylation characteristics simulating human milk and a preparation method thereof, belonging to the technical field of dairy product processing. The present invention first uses animal milk casein as raw material, adopts selective precipitation technology to separate casein components, mixes each casein component according to the ratio of human milk casein, and realizes the preparation of composite casein; then dephosphorylates the composite casein to different degrees, and according to the phosphorylation degree and distribution of human milk casein, mixes composite caseins with different phosphorylation degrees to realize the preparation of human milk casein with phosphorylation characteristics; finally, according to the assembly process of natural micelles in mammary cells, simulates human milk by assembling the initial ion environment or simulating human milk by the assembly process (continuous) to reconstruct the simulated human milk casein micelles, so that its casein composition, casein phosphorylation characteristics, mineralization degree, structure and digestibility are similar to those of human milk casein micelles.

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.

Micellar solutions comprising isolated non-human beta-casein and isolated non-human kappa-casein and substantially free of alpha S-casein artificial casein micelles, including methods of making the same, methods of coagulating the same, and compositions comprising the same; a method of preparing a curd composition from kappa-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) with or without beta-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) for use in the manufacture of downstream derivative products, such as cheese having functional characteristics comparable to equivalent products produced from milk; casein and protein emulsions of non-animal origin, curd compositions and cheese products and methods of producing the same; and a method of treating non-micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product, comprising treating dephosphorylated casein or caseinate with a transglutaminase, in combination with oil or fat to form an emulsion useful for forming a cheese product, and treating non-micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product. The cheese products may be processed using an acid-induced or chymosin-induced coagulation, such as acid-induced or chymosin-induced coagulation, and using standard cheese processing steps to produce different styles of cheese products.

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 a preparation method of sodium caseinate. The invention provides a preparation method of sodium caseinate. Raw materials adopted by the method comprise casein. The method comprises the following steps: acid precipitation: adding an acid solution into the raw materials to form a casein micelle dispersion; a capturing step: capturing the casein micelles in the casein micelle dispersion, and the capturing step is carried out for at least three times; and alkali dissolution: adding an alkali solution into the product obtained by the last trapping. According to the preparation method of the sodium caseinate provided by the invention, the production efficiency is greatly improved, the preparation process is milder, the control precision of each process link is high, the protein structure part of the product prepared by the preparation method of the sodium caseinate provided by the invention is low in denaturation degree, and the solubility, the emulsifying efficiency, the foamability and the film-forming property are obviously improved.

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 invention relates to a preparation method and application of a hyaluronic acid casein compound, and belongs to the technical field of medicines. The invention provides a preparation method of a hyaluronic acid-casein compound, which comprises the following steps: (1) dialyzing a sodium caseinate solution, standing after dialyzing, centrifuging to take supernate, and drying to obtain a dry substance; (2) mixing the dried substance with a calcium chloride solution, then adding a purification reagent for reaction to obtain a reaction solution, dialyzing the reaction solution, then adding hyaluronic acid, and mixing to obtain a mixed solution 1; and (3) stirring the mixed solution 1 and a cross-linking agent, dialyzing and drying to obtain the hyaluronic acid casein compound. According to the hyaluronic acid-casein compound prepared by the method disclosed by the invention, the hyaluronic acid is loaded into casein micelles, so that the stability of the hyaluronic acid can be improved.

The application discloses a solidified yoghourt containing crystal ball particles and a preparation method thereof, which is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf abomasum enzyme, moringa leaf extract, milk mineral salt, casein micelles and gellan gum, and the addition proportion of each raw material and the addition timing in the preparation process are adjusted, so that the crystal ball particles in the prepared solidified yoghourt can be stably and uniformly suspended and distributed, the change range of the crystal ball position is 0 mm, the maximum difference in the crystal ball data in different positions of the yoghourt can also be stably 1-2, the cohesion can reach more than 13 g, the taste is good, the flavor is good, and better experience can be brought to consumers.

The invention provides a method for improving texture of camel fermented milk and application thereof, and the method comprises the following steps: (1) degreasing: centrifuging and filtering fresh camel milk to obtain degreased camel milk; (2) dissociation: adding sodium citrate into the degreased camel milk to dissociate calcium ions in camel milk casein micelles, and then adjusting the pH value to 6.6 to obtain dissociated camel milk; (3) heat treatment: heating the dissociated camel milk at 70-90 DEG C for 5-20 minutes; and (4) TG enzyme treatment: after the temperature of the camel milk is reduced to 40-45 DEG C, adding glutamine transaminase into the camel milk, incubating for a certain time, adding an acidifying agent, and acidifying for 3-5 hours to finally obtain the camel fermented milk. Wherein sodium citrate treatment is adopted, TG enzyme crosslinking and heat treatment are combined, formation of camel lactic acid gel is promoted from multiple aspects, and the industrial problem that camel milk cannot be acidified and curded is solved.

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.

This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain κ-casein. The present invention also provides methods for the production of casein micelle compositions and. The invention also provides food products comprising the casein micelles compositions.

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.