AU2020102693A4 - Modulated milk powder with IgG, α-lactalbumin and lactoferrin and preparation method thereof - Google Patents
Modulated milk powder with IgG, α-lactalbumin and lactoferrin and preparation method thereof Download PDFInfo
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- AU2020102693A4 AU2020102693A4 AU2020102693A AU2020102693A AU2020102693A4 AU 2020102693 A4 AU2020102693 A4 AU 2020102693A4 AU 2020102693 A AU2020102693 A AU 2020102693A AU 2020102693 A AU2020102693 A AU 2020102693A AU 2020102693 A4 AU2020102693 A4 AU 2020102693A4
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- powder
- whey protein
- parts
- mixed powder
- lactalbumin
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
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Abstract
The present invention relates to a modulated milk powder containing IgG,
a-lactalbumin and lactoferrin and a preparation method thereof. The modulated milk
powder containing IgG, a-lactalbumin and lactoferrin is prepared from the following
raw materials in parts by mass : 383~408 parts of whey protein powder containing
IgG, 37~42 parts of whey protein powder containing lactoferrin, 122~134 parts of
whey protein powder containing a-lactalbumin, 187~204 parts of anhydrous glucose
servings, 164~176 parts of whole milk powder, 48~52 parts of stachyose, 3.4~4.8
parts of isomerized lactose, 0.7~0.9 parts of L-ascorbic acid, 0.1~0.3 parts of taurine.
The present invention allows the isomerized lactose and stachyose particles and the
whey protein powder particles to be physically combined without changing the
nutritional components and biochemical composition to prevent the aggregation of
whey protein particles and prevent the whey protein powder combine with other
protein powders to improve the powder's flowability, solubility, dissolution speed,
production efficiency, and mouth feel when it is took with dry state.
1
Description
Modulated milk powder with IgG, a-lactalbumin and lactoferrin and
preparation method thereof
The invention relates to a modulated milk powder containing IgG,
a-lactalbumin and lactoferrin and a preparation method thereof and
belongs to the technical field of dairy processing.
Childhood is the most important stage of life development. The
physiological, psychological, and pathological characteristics of age
groups are different from each other and are more distinct from adults.
The most significant physiological feature is the increase in the amount of
the body and organs; the perfect differentiation of cells, tissues and
organs and the maturity of their functions.
Children need to obtain nutrients from food to repair old tissues,
grow new tissues, generate energy, and maintain physiological activities.
The younger the age, the faster the growth, the stronger the metabolism,
but the less developed the digestive function. How to choose foods and
feeding methods that meet the nutritional needs of children of different
ages is an important issue in children's health care.
Children's requirements for various nutrients are different from
adults, and there are also differences between age groups. Children's
modified milk powder is a nutritional supplement food that is currently
accepted and loved by children and parents. It is not only delicious, but
also can provide more comprehensive nutrition for children.
Lactoferrin is often only added as a nutrient-enhancing component
to enhance the grade of the product. However, lactoferrin is more
sensitive to heat, has poor thermal stability, and has strict environmental
pH requirements. Which not only leads to higher production cost and
waste of resources, but also may affect the effective use of other
components in formula milk powder, and ultimately affect the full use of
the immune function of the modulated milk powder containing it.
Whey protein is protein residues in the supernatant after casein
precipitation and separation. Whey protein is mainly composed of
p-lactoglobulin (55-60%) and a-lactalbumin (15-20%), bovine serum albumin (11%), immunoglobulin (9%), and a small amount of other
components such as lactoferrin, lipoprotein, biologically active factors
and enzymes (lacoperoxidase). Whey protein peptides have extremely
high nutritional value and physiological health functions. They play an
significant role in promoting the growth, development and disease
prevention of the body. They can be used as functional foods or food
additives and even medicines in people's daily lives. At present, various peptides have been found in whey protein, among which the types of active peptides mainly include opioid peptides, antihypertensive peptides, antioxidant peptides, antibacterial peptides and immunomodulatory peptides. Exogenous opioid peptides can stimulate the secretion of insulin and somatostatin in the digestive tract, regulate animal behavior, promote the intestinal absorption of water and electrolytes, regulate digestive tract movement, stimulate food intake, inhibit breathing and adjust sleep patterns. The peptides produced by the degradation of whey protein play an essential role in the immune regulation of the body, which can stimulate the proliferation of mouse spleen cells, and the enzymatic hydrolysis products can significantly increase the secretion of y-interferon.
The nutritional value of liquid milk sold in the market cannot be
compared with breast milk. This is because breast milk is naturally rich in
immunologically active substances, such as immunoglobulins (including
IgA, IgG and IgM, etc.), lactoferrin, enzymes and types up to hundreds of
low-abundance proteins, these low-abundance proteins often have
bioactivities such as regulating immunity and promoting metabolism. IgG
and IgM are essential in the defense of the intestinal mucosa of infants.
IgG can bind to viruses to make pathogens or prevent them from adhering
to the mucosal surface (Robert-Guroff, 2000). When increasing the
nutritional value of milk products in the prior art, the usual method is to adjust the ratio of casein to whey protein and adjust the types of fatty acids. However, it is difficult to simulate breast milk at the protein level by using active proteins such as immunoglobulin and other important functions. The studies of Troost et al. (2001) and Jasion et al. (2015) showed that lactoferrin and immunoglobulin in milk can avoid the digestive effects of the stomach and intestines, and maintain the body's antibacterial, anti-inflammatory, and increase immunity.
In view of the above-mentioned technical problems in the prior art, the present invention provides a modulated milk powder containing IgG, a-lactalbumin and lactoferrin and a preparation method thereof, which has extremely high nutritional value and can meet the needs of children for basic nutrients. The purpose of the present invention is achieved through the following technical solutions: Modulated milk powder containing IgG, a-lactalbumin and lactoferrin, made from the following raw materials in parts by mass: 383~408 parts of whey protein isolate powder containing IgG, and whey protein isolate powder containing lactoferrin 37 ~42 parts, 122~134 parts of whey protein powder containing a-lactalbumin, 187~204 parts of anhydrous glucose, 164~176 parts of whole milk powder, 48~52 parts of stachyose, isomerized lactose 3.4~ 4.8 parts, 0.7~0.9 parts of L-ascorbic acid, 0.1~0.3 parts of taurine. The IgG-containing isolated whey protein powder contains 25% IgG by mass;
The lactoferrin-containing whey protein isolate powder contains % by mass of lactoferrin; The alpha-lactalbumin-containing whey protein powder contains % by mass of alpha-lactalbumin. The preparation method of the modulated milk powder containing IgG, a-lactalbumin and lactoferrin includes the following steps: S1. Feed anhydrous glucose, whole milk powder, stachyose, isomerized lactose, L-ascorbic acid, and taurine in proportions and mix them uniformly to form mixed powder A; S2, IgG-containing whey protein powder, lactoferrin-containing whey protein powder, a-lactalbumin-containing whey protein powder and mixed powder A with a mass of 25 to 42% are mixed uniformly, to obtain mixed powder B. The operating condition is that the relative humidity is 30~35% and the temperature is 20~23°C; S3. Re-granulate the remaining mixed powder A and mixed powder B. The method of re-granulation is that the mixed powder A and mixed powder B are fed into a single-shaft roller press and pressed to form a successfully combined mixed powder C. And uncombined mixed powder A and mixed powder B; S4. The output of step S3 enters the grinding device and the vibrating screening device. The grinding device grinds the mixed powder C containing blocky heterogeneity and homogenizes the mixed powder D into the finished product. The mixed powder A and B are sifted out and recycled into the single-shaft roller press again. Preferably, in step S3, the remaining mixed powder A and mixed powder B are fed through two powder inlets respectively, and the feeding speed of A is 1.4-2.3 times that of the mixed powder B. In step S3, the uniaxial roller press is equipped with a heat conduction device, the temperature is 30-35°C, the relative humidity is
-35%, and the manufacturing environment temperature is 20-25°C; The rotation speed of the rollers of the single-shaft roller press is 30-60 rpm. It also includes: S5, mixed powder D and then go back to the single-shaft roller press to re-press 2~3 times. Wherein, the method for preparing IgG-containing whey protein isolate powder includes the following steps: (1) Select the qualified bovine colostrum and add 1mol/L CaCl2 12~20ml/L, adjust the pH to 5.5~7.5, and stir in the water bath at ~55°C for 15~20min; (2) Degrease the bovine colostrum on a high-speed refrigerated centrifuge. The speed of the centrifuge is 8000~10000 rpm, the temperature is 2~5°C, and the centrifugation time is 12~20min;
(3) Using regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 5-20KDa for concentration, the operating conditions are temperature 25 °C , pressure 0.10~0.2MPa, flow rate ~35m/s, concentration multiplying factor to 5~10 times to get the first time Whey (4) Add deionized water to the first whey, the material-to-liquid ratio is 1:1~4:1, the flow rate is 25~40m/s, the pressure is 0.1~0.2MPa. The regenerated cellulose ultrafiltration membrane with molecular weight cut-off 5~20KDa is used in the second concentration, removing lactose, obtaining a purified whey protein concentrate; (5) The purified whey protein concentrate is concentrated by ultrafiltration, and then is eluted isocratically to obtain the final whey; for the ultrafiltration and concentration, first select a 40~60kDa membrane for ultrafiltration, and then use a 5~15kDa membrane to filter out liquid; (6) The final whey liquid is dried and frozen. For the first time, the freezing temperature is -30~-40°C, and the freezing time is 1.5~2.5h; then the second drying is sublimated, and the temperature is first cooled to and maintained at -35 ~ -40°C, vacuum again to make the vacuum reach ~50Pa, then heat and sublimate for 6~7 hours; (7) Finally, thermal analysis is conducted under vacuum conditions. The analysis temperature of the thermal analysis device is 35-45°C, the analysis time is 6.5-7.5h, and the moisture content is controlled to obtain IgG-containing isolated whey protein powder. Wherein, in the preparation method of lactoferrin-containing whey protein isolate powder, the lactoferrin and whey protein isolate powder are put into a mixer on the basis of the proportions for mixing, and the mixing time is 30 minutes, and then go through the microwave sterilization tunnel. The oven controls the sterilization temperature of ~50°C for tunnel sterilization. Wherein, the method for preparing whey protein powder containing a-lactalbumin is (1) Dissolve whey protein in water to prepare a 7.3% whey protein solution; add succinic anhydride to the whey protein solution for succinylation, and the added amount of succinic anhydride is 6.5-12.8% of the mass of the protein solution; Adjust the pH of the succinylated whey protein solution to 8; (3) Then carry out microwave treatment, said microwave power is 1000~1200W, microwave time is 30~60s; (4) Adjust the pH of the protein solution after microwave treatment to 4, stir for 30 minutes, centrifuge at 4000r/min for 20 minutes, and take the precipitated part; (5) Add a-lactalbumin into the precipitated part according to the proportion, stir evenly, and vacuum dry to obtain a-lactalbumin-containing whey protein powder. The modulated milk powder containing IgG, a-lactalbumin and lactoferrin provided by the present invention and the preparation method thereof have the following technical effects: Without changing the nutritional composition and biochemical composition, the isomerized lactose and stachyose particles and the whey protein powder particles are physically combined to prevent the aggregation of whey protein particles and prevent the whey protein powder from interacting with other proteins. The combined powder particles can improve the powder's fluidity, solubility, dissolution speed, production efficiency, and mouth feel. Lactoferrin is a very important non-heme iron-binding glycoprotein in milk. Lactoferrin not only participates in iron transport, but also has powerful biological functions such as broad-spectrum antibacterial, antioxidant, anti-cancer, and immune regulation. It is used in dairy products. Adding a certain amount of lactoferrin can increase the health function of dairy products while without altering the taste of dairy products. Microwave-assisted succinylation can increase the fluidity of whey protein powder from 1-4 to 4-7, increase the solubility, from 0.1g/ml to at least 0.5g/ml, increase the dissolution rate, improve taste and reduce powder choking in mouth and throat; Adding a proper amount of taurine and other ingredients can effectively promote the intellectual and physical development of young children.
The embodiments of the present invention are intended to be illustrative, and not to limit the scope of the present invention. Any slight difference in nutrient composition due to the difference in milk milk source should not be used as a reason for the inconsistency between the embodiment of the present invention and the specification, so the present invention aims to protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The ground is limited to a specific value. Example 1 Modulated milk powder containing IgG, a-lactalbumin and lactoferrin is made from the following raw materials in parts by mass: 397 parts of whey protein isolate powder containing IgG, 41 parts of whey protein isolate powder containing lactoferrin, 132 parts of whey protein powder containing a-lactalbumin, 185 parts of anhydrous glucose, 168 parts of whole milk powder, 51 parts of stachyose, 3.6 parts of isomerized lactose, 0.7 points of L-ascorbic acid, 0.1 part of taurine
. The IgG-containing isolated whey protein powder contains 25% IgG by mass; The lactoferrin-containing whey protein isolate powder contains % by mass of lactoferrin; The alpha-lactalbumin-containing whey protein powder contains % by mass of alpha-lactalbumin. The preparation method of the modulated milk powder containing IgG, a-lactalbumin and lactoferrin includes the following steps: S1. Feed anhydrous glucose, whole milk powder, stachyose, isomerized lactose, L-ascorbic acid, and taurine in proportions and mix them uniformly to form mixed powder A; S2, IgG-containing whey protein isolate powder, lactoferrin-containing whey protein isolate powder, a-Lactalbumin-containing whey protein powder and 30% by mass mixed powder A are evenly mixed. The relative humidity is controlled to be -35%, and the temperature is 20 to 23°C. Mixed powder B is obtained. S3. Re-granulate the remaining mixed powder A and mixed powder
B. The method of re-granulation is that the mixed powder A and mixed powder B are fed into a single-shaft roller press and pressed to form a successfully combined mixed powder C. And uncombined mixed powder A and mixed powder B; S4. The output of step S3 enters the grinding device and the vibrating screening device. The grinding device grinds the mixed powder C containing blocky heterogeneity and homogenizes the mixed powder D into the finished product. The mixed powder A and B are sifted out and recycled into the single-shaft roller press again. Preferably, in step S3, the remaining mixed powder A and mixed powder B are fed through two powder inlets respectively, and feeding speed of powder A is 1.5 times that of the mixed powder B. In step S3, the uniaxial roller press is equipped with a heat conduction device, the temperature is 30-35°C, the relative humidity is -35%, and the external environment temperature of the uniaxial roller press is 20-25°C; The rotation speed of the rollers of the uniaxial roller press is 60 rpm. Wherein, the method for preparing IgG-containing whey protein isolate powder includes the following steps: (1) Select the qualified bovine colostrum and add 1 mol/L CaCl2 ml/L, adjust the pH to 5.5, and stir in a water bath at 55°C for 20 minutes; (2) Degrease the bovine colostrum on a high-speed refrigerated centrifuge. The speed of the centrifuge is 8000~10000 rpm, the temperature is 4°C, and the centrifugation time is 20min; (3) Use regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 15KDa for concentration. The operating conditions are temperature 25°C, pressure 0.2MPa, flow rate 35m/s, and concentration factor to 8 to obtain the first whey liquid;
(4) Add deionized water to the first whey, with a material-to-liquid ratio of 1:1, a flow rate of 25m/s, and a pressure of 0.2MPa. The regenerated cellulose ultrafiltration membrane with molecular weight cut-off of 15KDa for the second concentration, removing lactose and obtain purified whey protein concentrate; (5) Purified whey protein concentrate is concentrated by ultrafiltration, and then eluted isocratically to obtain the final whey; for the ultrafiltration and concentration, first select a 60kDa membrane for ultrafiltration, and then use a 15kDa membrane to filter the filtrate. (6) The final whey is dried and frozen at the freezing temperature -40°C, and the freezing time is 2.5h; then the second drying is at
temperature -40°C, and then vacuumed. Make the vacuum reach 50Pa,
then heat and sublimate for 6 hours; (7) Finally, thermal analysis is conducted under vacuum conditions. The analysis temperature of the thermal analysis device is 45°C, the analysis time is 6.5h, and the moisture content is controlled to obtain IgG-containing isolated whey protein powder. Wherein, in the preparation method of lactoferrin-containing whey protein isolate powder, the lactoferrin and whey protein isolate powder are put into a mixer according to the proportions for mixing, and the mixing time is 30 minutes, and the person moves through the microwave sterilization tunnel. The oven controls the sterilization temperature of °C to carry out tunnel sterilization. Wherein, the method for preparing whey protein powder containing a-lactalbumin is (1) Dissolve whey protein in water to prepare a 7.3% whey protein solution; add succinic anhydride to the whey protein solution for succinylation, and the added amount of succinic anhydride is 12.8% of the mass of the protein solution; Adjust the pH of the succinylated whey protein solution to 8; (3) Then carry out microwave treatment, said microwave power is 1000W, microwave time is 45s; (4) Adjust the pH of the protein solution after microwave treatment to 4, stir for 30 minutes, centrifuge at 4000r/min for 20 minutes, and take the precipitated part; (5) Add a-lactalbumin into the precipitated part according to the proportion, stir evenly, and vacuum dry to obtain a-lactalbumin-containing whey protein powder. Example 2 Modulated milk powder containing IgG, a-lactalbumin and lactoferrin, made from the following raw materials in parts by mass: 405 parts of whey protein isolate powder containing IgG, 38 parts of whey protein isolate powder containing lactoferrin, 125 parts of whey protein powder containing a-lactalbumin, 201 parts of anhydrous glucose, 170 parts of whole milk powder, 50 parts of stachyose, 4.5 parts of isomerized lactose, 0.7 points of L-ascorbic acid, 0.3 parts of taurine .
The IgG-containing isolated whey protein powder contains 25% IgG by mass; The lactoferrin-containing whey protein isolate powder contains % by mass of lactoferrin; The alpha-lactalbumin-containing whey protein powder contains % by mass of alpha-lactalbumin. The preparation method of the modulated milk powder containing IgG, a-lactalbumin and lactoferrin includes the following steps: S1. Feed anhydrous glucose, whole milk powder, stachyose, isomerized lactose, L-ascorbic acid, and taurine in proportions and mix them uniformly to form mixed powder A;
S2, IgG-containing whey protein isolate powder, lactoferrin-containing whey protein isolate powder, a-Lactalbumin-containing whey protein powder and the mixed powder A with a mass of 35% are mixed uniformly, the relative humidity of the mixed material is controlled to 35%, and the temperature is 20°C to obtain the mixed powder B. S3. Re-granulate the remaining mixed powder A and mixed powder B. The method of re-granulation is that the mixed powder A and mixed powder B are fed into a single-shaft roller press and pressed to form a successfully combined mixed powder C. And uncombined mixed powder A and mixed powder B; S4. The output of step S3 enters the grinding device and the vibrating screening device. The grinding device grinds the mixed powder C containing blocky heterogeneity and homogenizes the mixed powder D into the finished product. The mixed powder A and powder B are sifted out and recycled into the single-shaft roller press again. Preferably, in step S3, the remaining mixed powder A and mixed powder B are fed through two powder inlets respectively, and the powder output speed is 1.8 times that of the mixed powder B. In step S3, the uniaxial roller press is equipped with a heat conduction device, the temperature is 30-35°C, the humidity in the uniaxial roller press is 30-35%, and the external environment temperature of the uniaxial roller press is 20-25°C; The rotation speed of the rollers of the single-shaft roller press is 30-60 rpm. It also includes: S5, mixed powder D and then go back to the single-shaft roller press to re-press 2~3 times. Wherein, the method for preparing IgG-containing whey protein isolate powder includes the following steps: (1) Select the qualified bovine colostrum, add 1 mol/L CaCl2
16ml/L, adjust the pH to 7, and stir in a water bath at 45°C for 15 minutes; (2) Degrease the bovine colostrum on a high-speed refrigerated centrifuge at a speed of 10,000 rpm, a temperature of 2°C, and a centrifugal time of 20 minutes; (3) Use regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 20KDa for concentration. The operating conditions are temperature 25°C, pressure 0.2MPa, flow rate 35m/s, and concentration multiple to 5 times to obtain the first whey liquid; (4) Add deionized water to the first whey, with a material-to-liquid ratio of 2:1, a flow rate of 30m/s, and a pressure of 0.2MPa. The regenerated cellulose ultrafiltration membrane with molecular weight cut-off 1OKDa is used in the second concentration, removing lactose, to obtain a purified whey protein concentrate; (5) Purified whey protein concentrate is concentrated by ultrafiltration, and then eluted isocratically to obtain the final whey; for the ultrafiltration and concentration, first select a 50kDa membrane for ultrafiltration, and then use a 10kDa membrane to filter the filtrate; (6) The final whey is dried and frozen at freezing temperature is -30°C, and the freezing time is 1.5h; then the second drying temperature
is at -40°C, and the go through vacuum at 40Pa, followed by heat and sublimate for 6 hours; (7) Finally, thermal analysis is conducted under vacuum conditions. The analysis temperature of the thermal analysis device is 45°C, the analysis time is 7.5h, and the moisture content is controlled to obtain the separated whey protein powder containing IgG. Wherein, in the preparation method of lactoferrin-containing whey protein isolate powder, the lactoferrin and whey protein isolate powder are put into a mixer according to the proportions for mixing, and the mixing time is 30 minutes, and the person moves through the microwave sterilization tunnel. The oven controls the sterilization temperature to °C for tunnel sterilization. Wherein, the method for preparing whey protein powder containing a-lactalbumin is (1) Dissolve whey protein in water to prepare a 7.3% whey protein solution; add succinic anhydride to the whey protein solution for succinylation, and the added amount of succinic anhydride is 12.5% of the mass of the protein solution; Adjust the pH of the succinylated whey protein solution to 8; (3) Then carry out microwave treatment, said microwave power is 1200W, microwave time is 60s; (4) Adjust the pH of the protein solution after microwave treatment to 4, stir for 30 minutes, centrifuge at 4000r/min for 20 minutes, and take the precipitated part; (5) Add a-lactalbumin into the precipitated part according to the proportion, stir evenly, and vacuum dry to obtain a-lactalbumin-containing whey protein powder. Example 3 Modulated milk powder containing IgG, a-lactalbumin and lactoferrin, made from the following raw materials in parts by mass: 397 parts of whey protein isolate powder containing IgG, 40 parts of whey protein isolate powder containing lactoferrin, 130 parts of whey protein powder containing a-lactalbumin, 196 parts of anhydrous glucose, 175 parts of whole milk powder, 50 parts of stachyose, 4.2 parts of isomerized lactose, 0.8 parts of L-ascorbic acid, 0.2 parts of taurine .
The IgG-containing isolated whey protein powder contains 25% IgG by mass;
The lactoferrin-containing whey protein isolate powder contains % by mass of lactoferrin; The alpha-lactalbumin-containing whey protein powder contains % by mass of alpha-lactalbumin. The preparation method of the modulated milk powder containing IgG, a-lactalbumin and lactoferrin includes the following steps: S1. Feed anhydrous glucose, whole milk powder, stachyose, isomerized lactose, L-ascorbic acid, and taurine in proportions and mix them uniformly to form mixed powder A; S2. IgG-containing whey protein isolate powder, lactoferrin-containing whey protein isolate powder, a-Lactalbumin-containing the whey protein powder and the mixed powder A with a mass of 40% are mixed uniformly, the relative humidity of the mixed material is controlled to 35%, and the temperature is 23°C to obtain the mixed powder B. S3. Re-granulate the remaining mixed powder A and mixed powder B. The method of re-granulation is that the mixed powder A and mixed powder B are fed into a single-shaft roller press and pressed to form a successfully combined mixed powder C. And uncombined mixed powder A and mixed powder B; S4. The output of step S3 enters the grinding device and the vibrating screening device. The grinding device grinds the mixed powder C containing blocky heterogeneity and homogenizes the mixed powder D into the finished product. The mixed powder A and powder B are sifted out and recycled into the single-shaft roller press again. Preferably, in step S3, the remaining mixed powder A and mixed powder B are fed through two powder inlets respectively, and the powder A output speed is twice that of the mixed powder B. In step S3, the uniaxial roller press is equipped with a heat conduction device, the temperature is 30°C, the internal humidity of the uniaxial roller press is 35%, and the external environment temperature of the uniaxial roller press is 20°C; The rotation speed of the roller is 50 rpm. It also includes: S5, mixed powder D and then go back to the single-shaft roller press to re-press 53 times. Wherein, the method for preparing IgG-containing whey protein isolate powder includes the following steps: (1) Select the qualified bovine colostrum, add 1 mol/L CaCl2 17 ml/L, adjust the pH to 5.5, and stir in a water bath at 35°C for 20 minutes; (2) Degrease the bovine colostrum on a high-speed refrigerated centrifuge. The speed of the centrifuge is 10,000 rpm, the temperature is 2.5 0C, and the centrifugation time is 20 minutes; (3) Use regenerated cellulose ultrafiltration membrane with a molecular weight cut-off of 20KDa for concentration. The operating conditions are temperature 25 0 C, pressure 0.1OMPa, flow rate 35m/s, and concentration factor to 10 times to obtain the first whey liquid; (4) Add deionized water to the first whey, with a material-to-liquid ratio of 3:1, a flow rate of 40m/s, and a pressure of 0.2MPa. The regenerated cellulose ultrafiltration membrane that retain molecular weight 20KDa for the second concentration, remove lactose, obtain purified whey protein concentrate; (5) The purified whey protein concentrate is concentrated by ultrafiltration, and then is eluted isocratically to obtain the final whey; for the ultrafiltration and concentration, first select a 50kDa membrane for ultrafiltration, and then use a 5kDa membrane to filter the filtrate; (6) The final whey is dried and frozen at the freezing temperature -30°C, and the freezing time is 1.5h; then the second drying is sublimated, and the temperature is first cooled to and maintained between -40°C, and go through vacuum at 50Pa, followed by heat and sublimate for 6 hours; (7) Finally, thermal analysis is carried out under vacuum conditions. The analysis temperature is 35°C, the analysis time is 7.5h, and the moisture content is controlled to obtain IgG-containing isolated whey protein powder. Wherein, in the preparation method of lactoferrin-containing whey protein isolate powder, the lactoferrin and whey protein isolate powder are put into a mixer according to the proportions for mixing, and the mixing time is 30 minutes, and then go through the microwave sterilization tunnel. The oven controls the sterilization temperature of ~50°C for tunnel sterilization. Wherein, the method for preparing whey protein powder containing a-lactalbumin is (1) Dissolve whey protein in water to prepare a 7.3% whey protein solution; add succinic anhydride to the whey protein solution for succinylation, and the added amount of succinic anhydride is 8.5% of the mass of the protein solution. Adjust the pH of the succinylated whey protein solution to 8; (3) Then carry out microwave treatment, said microwave power is 1000W, microwave time is 60s; (4) Adjust the pH of the protein solution after microwave treatment to 4, stir for 30 minutes, centrifuge at 4000r/min for 20 minutes, and take the precipitated part; (5) Add a-lactalbumin into the precipitated part according to the proportion, stir evenly, and vacuum dry to obtain whey protein powder. Product quality inspection analysis: 1. The nutrient composition analysis of the product obtained in the above example is shown in Table 1:
Table 1 Nutritional ingredients project unit index Example Example Example 1 2 3 energy kJ/100g 1439-2157 1975 1862 1942 protein g/100g 24.4 32.4 34.8 32.7
fat g/100g 117.4 12.4 11.5 13.3
Carbohydrat g/100g >35.1 39.4 38.5 36.2 es sodium mg/100g 354 213 205 217
calcium mg/100g > 776 882 843 841
Lactoferrin mg/100g >80.0 121.5 126.4 124.5
IgG mg/100g 800 1027 1134 1038
a-lactalbumi mg/100g > 320 387 346 362 n Moisture % 5 3.4 3.2 3.7
2. The sensory indicators of the products obtained in the above
examples are shown in Table 2:
Table 2 Product sensory indicators project Claim Testing method test result Example Example Example 1 2 3 Color A uniform Take an appropriate qualified qualified qualified creamy yellow amount of the sample and Tissue Dry, uniform place it in a 50mL qualified qualified qualified morphol powder, no transparent container.
ogy or foreign objects Observe the color and traits visible to the texture under natural light, naked eye smell the smell, rinse your Taste or Has a pure milk mouth with warm water, qualified qualified qualified smell fragrance and taste the taste. Dissolva After stirring, it Take 11g sample and brew qualified qualified qualified bility can be quickly with 100ml of warm water dissolved in at 50-55°C to observe the water without solubility agglomeration
3. Immunity enhancement test
Samples: Take the samples prepared in Examples 1 to 3 as the sample
group, use the same amount of skimmed milk powder as the control
group in accordance with the examples.
Experimental animals: 60 mice with a mass of about 18-22g, both
male and female, were randomly divided into 5 groups, and each group
was randomly divided into 4 groups for testing.
Test method: According to the food intake of the test mice, the
maximum dose is designed to be lOg/d, directly fed for 30 days.
Immunity enhancement function evaluation method: Mouse spleen
lymphocyte transformation experiment induced by ConA: MTT method;
serum hemolysin determination: hemagglutination method;
antibody-producing cell detection: Jerne modified slide method; mouse
peritoneal macrophages phagocytic chicken red blood cell experiment:
semi-in vivo method.
The effect of the sample group on the anti-volume of mouse serum hemolysin is shown in Table 3:
Table 3 The effect of sample group on the anti-volume of serum
hemolysin in mice
project Number of Optical density animals difference (X s) (only)
Control group 5 189.24+10.35
Example 5 214.12+11.42
Example2 5 217.03+10.47
Example3 5 215.07+10.53
It can be seen from Table 1 that the sample group has a significant
difference in anti-volume number compared with the control group mice
(P<0.05).
The effect of the sample group on mouse antibody-producing cells is
shown in Table 4:
Table 4 Effects of samples on mouse antibody-producing cells
project Number of Number of antibody animals (only) producing cells/106(X s)
Control group 5 210.47+52.39
Example 5 335.42+42.37
Example2 5 354.16+45.34
Example3 5 347.27±43.76 It can be seen from Table 2 that the number of antibody-producing
cells in the sample group and the control group mice is significantly
different (P<0.01).
The effect of the sample group on the ability of mouse peritoneal
macrophages and chicken red blood cells is shown in Table 5:
Table 5 Effect of sample group on the ability of mouse peritoneal
macrophages to phagocytize chicken red blood cells
project Number of animals Phagocytosis (only) percentage/%(X s)
Control group 5 28.34+3.64
Example 5 36.41+2.57
Example2 5 35.18+3.13
Example3 5 36.42+2.49 It can be seen from Table 3 that compared with mice in the control
group, the percentage of phagocytosis of chicken red blood cells by
peritoneal macrophages of the sample group is significantly different
(P<0.05).
The functional evaluation results show that the results of the above
experiments show that there are significant differences in the results of
the mouse serum hemolysin determination experiment, the
antibody-producing cell detection experiment, and the mouse peritoneal
macrophage phagocytosis of chicken red blood cells. According to the evaluation criteria, it can be considered that the sample group has the function of enhancing immunity.
4. The safety toxicology test of the composition
Samples: samples prepared in Examples 1 to 3.
Experimental animals: clean-grade Kunming mice; according to the
food intake of the experimental animals, the maximum dose is designed
to be 1Og/d, fed directly, and observe and record the situation.
Safety toxicology evaluation method: acute toxicity test (MTD
method) and genetic toxicity test are carried out on the composition. The
genetic toxicity test includes ames test, mouse bone marrow
polychromatic erythrocyte micronucleus test and mouse sperm
abnormality test.
After being fed with the highest dose, this product did not cause
abnormal changes in the overall health status, physiological and
biochemical functions, organ tissue morphology and other important
indicators. It belongs to the actual non-toxic category.
Genotoxicity test Ames test: The results of the three genotoxicity
tests of the mouse bone marrow polychromatic erythrocyte micronucleus
test and the mouse sperm abnormality test were negative, indicating that
this product has no mutagenic and teratogenic effects.
5. Sleep improvement test:
Samples: samples prepared in Examples 1 to 3.
Experimental animals: 40 clean ICR healthy mice, weighing 18-22g.
In this experiment, the animals were randomly divided into two
experimental groups: one group was carried out to extend the sleep time
of pentobarbital sodium, and the other group was subjected to barbital
sodium sleep latency experiment, with 5 animals in each group.
The sample prepared in Example 1 was used as the sample group.
According to Example 1, the composition was replaced with the same
amount of skimmed milk powder as the control group. According to the
"Technical Specifications for Health Food Inspection and Evaluation",
the experiment of extending the sleep time of pentobarbital sodium was
carried out and Barbital sodium sleep latency experiment. Feed once a
day for 30 days.
Table 6 Effects of samples on pentobarbital sodium-induced sleep time in
mice
project Number of sleeping animals (only) time/s(X s)
Control group 5 3012±504
Example 5 3752±612
Example2 5 3674±543
Example3 5 3826±534 Table 7 Effects of samples on pentobarbital sodium-induced sleep latency
in mice project Number of Sleep latency (X s) animals (only)
Control group 5 2531+542
Example 5 1845+337
Example2 5 1954+354
Example3 5 1876+341
The effect of the sample on the sleep time of mice induced by
pentobarbital sodium: the sleep time of animals in each group was
prolonged, and the difference between the sample group and the control
group was statistically significant (P<0.05), indicating that the sample can
prolong the pentobarbital sodium induction Sleep time of mice.
The effect of the sample on the sleep latency of mice induced by
barbital sodium: the latency of each group of animals was shortened, and
the difference between the sample group and the control group was
statistically significant (P<0.05), indicating that the sample can shorten
the barbital sodium induction The sleep latency of mice.
According to the judgment standard of "Technical Specification for
Health Food Inspection and Evaluation", it is judged that the sample has
the effect of improving sleep. The above embodiments are only used to illustrate the technical solutions of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced. Without departing from the spirit and scope of the technical solution of the present invention, it should be covered in the scope of the claims of the present invention.
Claims (5)
1. A modified milk powder containing IgG, a-lactalbumin and
lactoferrin, characterized in that it is made from the following raw
materials in parts by mass: 383-408 parts of isolated whey protein powder
containing IgG, and isolated milk containing lactoferrin 37~42 parts of
albumin powder, 122~134 parts of whey protein powder containing
a-lactalbumin, 187~204 parts of anhydrous glucose, 164~176 parts of
whole milk powder, 48~52 parts of stachyose, 3.4~4.8 parts of isomerized
lactose, 0.7~0.9 parts of L-ascorbic acid, 0.1~0.3 parts of taurine.
2. The modified milk powder containing IgG, a-lactalbumin and
lactoferrin according to claim 1, wherein the IgG-containing isolated
whey protein powder contains 25% IgG by mass;
The lactoferrin-containing whey protein isolate powder contains 30%
by mass of lactoferrin;
The alpha-lactalbumin-containing whey protein powder contains 30%
by mass of alpha-lactalbumin.
3.The method for preparing a modulated milk powder containing
IgG, a-lactalbumin and lactoferrin according to any one of claims 1 to 2,
characterized in that it comprises the following steps:
S1. Feed anhydrous glucose, whole milk powder, stachyose,
isomerized lactose, L-ascorbic acid, and taurine in proportions and mix them uniformly to form mixed powder A;
S2. IgG-containing whey protein powder, lactoferrin-containing
whey protein powder, a-lactalbumin-containing whey protein powder and
mixed powder A with a mass of 25% to 42% are mixed uniformly, under
the environmental condition which are relative humidity is 30~35% and
the temperature is 20~23°C. The mixed powder B is obtained.
S3. Re-granulate the remaining mixed powder A and mixed powder
B. The method of re-granulation is that the mixed powder A and mixed
powder B are fed into a single-shaft roller press and pressed to form a
successfully combined mixed powder C. And uncombined mixed powder
A and mixed powder B;
S4. The output of step S3 enters the grinding device and the
vibrating screening device. The grinding device grinds the mixed powder
C containing blocky heterogeneity and homogenizes the mixed powder D
into the finished product. The mixed powder A and mixed powder B are
sifted out and recycled into the single-shaft roller press again.
4. The method for preparing a modulated milk powder containing
IgG, a-lactalbumin and lactoferrin according to claim 3, characterized in
that, in step S3, the remaining mixed powder A and mixed powder B are
fed separately. The feeding speed of mixed powder A is 1.4-2.3 times of
mixed powder B.
5. The method for preparing milk powder containing IgG, a-lactalbumin and lactoferrin according to claim 3, characterized in that, in step S3, the uniaxial roller press is provided with a heat conducting device, The temperature of the single-shaft roller press is 30-35°C, the relative humidity is 30~35%, and the external environment temperature of the single-shaft roller press is 20-25°C; the speed of the rollers of the single-shaft roller press is 30~60rpm.
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