41 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.

The present disclosure relates to novel methods of assembling compositions comprising casein micelles; recombinant casein micelles, and their uses in the production of food products.

The invention discloses a preparation method of a low-mineralization whole casein recombinant micelle and a stable emulsion thereof, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps: aiming at animal latex bundle-state casein ingredients, carrying out decalcification treatment by adopting ion exchange resin to obtain decalcified micelle-state casein; and regulating and controlling recombination environments such as casein concentration, ion species and addition concentration by regulating and controlling recombination modes such as ion addition sequence, addition batch, addition time interval, recombination pH and temperature, and further screening the decalcification rate of the micelle-state casein, thereby preparing the low-mineralization full-casein recombinant micelle. And the mineralization degree and the micelle structure are close to those of human casein micelles. Afterwards, anhydrous milk fat is added into the whole casein recombinant micelle solution, and emulsion with stable low-mineralization whole casein recombinant micelles is prepared; the improvement of protein and lipid digestibility and calcium bioavailability is realized, the fatty acid content of calcium soap is reduced, and the full utilization of animal milk casein is realized.

The invention discloses a milk protein base material rich in beta-casein and a preparation method of the milk protein base material. The method comprises the following steps: firstly, obtaining a casein micelle trapped fluid through a membrane separation technology, and secondly, promoting casein micelles to be partially dissociated and partially precipitated by adopting a pH conversion combined ultrasonic technology, so that the interaction between a casein monomer and whey protein is destroyed; adjusting the pH value of the solution to be neutral, and dissolving the casein; the preparation method comprises the following steps: adding calcium chloride to promote the aggregation of the alpha-casein by utilizing the sensitivity of the alpha-casein to calcium ions, and intercepting the alpha-casein by utilizing a membrane separation technology to realize the enrichment of the beta-casein so as to prepare the milk protein base material rich in the beta-casein. Compared with the traditional column chromatography technology, the technology has the advantages that the efficient enrichment of beta-casein and the efficient separation of alpha-casein can be realized through the membrane separation and pH conversion combined ultrasonic technology; in the separation process, only pH needs to be adjusted, other auxiliaries are not needed, and the process is environmentally friendly, simple, easy to implement and suitable for large-scale processing; the prepared milk protein base material rich in beta-casein can be used as a main material and a base material of infant food, and is high in nutritional value and wide in application prospect.

The present invention discloses a method for co-separating κ- and β-caseins, belonging to the technical field of dairy product processing. The method uses a micellar casein concentrate (MCC) solution as a raw material, and through fine regulation and combination of key process parameters in steps such as controlling the starting position of the low-temperature step, casein-calcium complexation, low temperature, α s -casein precipitation, κ- and β-casein precipitation, etc., realizes the co-separation of κ- and β-caseins by selective calcium precipitation under alkaline or weakly alkaline environmental conditions. The method of the present invention shortens the separation cycle, simplifies the process flow, and improves production efficiency.

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.

A method of in vivo assembly of a recombinant micelle including: introducing a plasmid into a plant cell, wherein: the plasmid includes a segment of deoxyribonucleic acid (DNA) for encoding a ribonucleic acid (RNA) for a protein in a casein micelle, the segment of DNA is transcribed and translated; forming recombinant casein proteins in the plant cell, wherein: the recombinant casein proteins include a κ-casein and at least one of an αS1-casein, an αS2-casein, a β-casein; and assembling in vivo a recombinant micelle within the plant cell, wherein: an outer layer of the recombinant micelle is enriched with the κ-casein, an inner matrix of the recombinant micelle include at least one of the αS1-casein, the αS2-casein, the β-casein.

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.

The invention discloses a method for regulating and controlling the strength of casein gel based on tripolyphosphate concentration gradient, belongs to the technical field of food processing and colloidal materials, and is particularly suitable for precise texture regulation and control of high-protein gel in dairy products. In order to solve the problems of poor strength adjustment flexibility and insufficient network structure compactness of casein gel in the prior art, the concentration gradient (0-60mEq / L, and adjacent concentration difference greater than or equal to 5mEq / L) of tripolyphosphate is designed, and the dissociation degree of casein micelles is regulated, so that the integral number of micelle suspension and the proportion of hydrophobic groups are synchronously increased, and the stability of the casein micelle is improved. Finally, directional enhancement of the gel strength and the network compactness is realized. The method specifically comprises the following steps: mixing tripolyphosphate solutions with at least three concentration gradients with casein micelle powder, fully dispersing, adjusting the pH value to be neutral, adding 0.5-3% of an acidifying agent (such as gluconic acid-delta-lactone), and carrying out constant-temperature treatment at 35-40 DEG C to form gel. Dynamic rheology and texture analysis show that the maximum storage modulus of the gel can reach 2596-28000 Pa, the hardness reaches 179.88-2349.19 N, and the performance parameters are in positive correlation with the concentration gradient of tripolyphosphate. The method has the innovativeness that 1) the micelle dissociation degree is controlled through concentration gradient design, and the limitation of single concentration regulation and control is broken through; and 2) the crosslinking density of the gel network is enhanced through double improvement of the volume fraction of dissociated micelles and the proportion of hydrophobic groups.

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 provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelles contain at least one calcium-sensitive casein and do not contain κ-casein. The present invention also provides a method for producing the casein micelle composition. The present invention also provides a food product containing the casein micelle composition.

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 invention provides smearing type processed cheese and a preparation method thereof, and relates to the field of food. The smearing type processed cheese comprises the following raw materials in parts by weight: 10-30 parts of cheddar cheese, 25-50 parts of cream cheese, 3-5 parts of milk fat, 2-6 parts of milk protein, 0.2-0.8 part of a stabilizer, protease and the balance of water, wherein the total weight of the raw materials is 100 parts; the ratio of the total enzyme activity of the protease to the weight of the cheddar cheese is 40-120 U / g. The raw materials are mixed and sterilized to obtain the smearing type processed cheese. The smearing type processed cheese provided by the invention is stable in structure, free of oil separation and water separation and easy to smear; under the condition that'emulsifying salt 'is not added, casein peptide bonds are cut off by protease, a stable net structure formed by casein micelles in cheddar cheese is destroyed, the average molecular weight after enzymolysis is smaller, the viscosity is reduced at high temperature, and the fluidity is good.

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.