CN103329997A - Preparation method of full-fat polypeptide cow milk - Google Patents
Preparation method of full-fat polypeptide cow milk Download PDFInfo
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- CN103329997A CN103329997A CN2013102795263A CN201310279526A CN103329997A CN 103329997 A CN103329997 A CN 103329997A CN 2013102795263 A CN2013102795263 A CN 2013102795263A CN 201310279526 A CN201310279526 A CN 201310279526A CN 103329997 A CN103329997 A CN 103329997A
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Abstract
The invention discloses a preparation method of a full-fat polypeptide cow milk. According to the method, a lactoalbumin hydrolysate is directly added into cow milk to prepare the full-fat polypeptide cow milk with a peptide content of 0.15-0.50%. When an emulsoid system is maintained, on the one hand, the ratio of casein and lactoalbumin in the milk is adjusted to make the milk much closer to human milk, and on the other hand, macromolecular lactoalbumin is hydrolyzed into milk short peptide with a low molecular weight. Functional characteristics of cow milk protein active peptide are brought into full play to prepare the polypeptide cow milk, so that the nutritional status of milk protein is improved, the dairy product quality is improved, and when the nutritional needs of people are satisfied, their health care demands are also met.
Description
Technical field
The invention belongs to functional liquid diary product deep processing field.Be specifically related to preparation method and the application of a peptide species cow's milk.
Background technology
Cow's milk is a kind of natural nutraceutical.Its calcium content height, calcium phosphorus ration is suitable, contains disease-resistant factors such as immunoglobulin (Ig), is that the mankind improve nutrition, the indispensable ultimate food of building up health.The World Health Organization classifies newborn consumption figure per capita as one of important indicator of weighing a national living standards of the people height." three glasss of milk " motion was once extensively carried out by U.S. government; Japan proposes " one glass of strong nationality of milk " slogan.Liquid breast can keep the full nutrition of sweet milk well, and conveniently drinks and gain great popularity, and consumption figure increases rapidly.Functional liquid breast can be rated as " upgrade version " of dairy products.Along with the raising of people's quality of life and the enhancing of health perception, the demand of consumer's liquid towards breast, the type of drinking by the past changes to functional form gradually.
The structural proteins and the functional protein that contain needed by human body in the cow's milk, but the process of absorption of human body protein, unlike in the past we thought, absorb by amino acid whose mode, main is directly to absorb in the mode of hanging down peptide, and the infiltration rate of dipeptides and tripeptides also absorbs fast than forming identical amino acid.And provide the needed nutriment that grows by some biologically active Toplink behaviour bodies that protein decompose to generate, also have simultaneously the tumour of inhibition, anti-osteoporosis, treatment immune deficiency, antibiotic, prevent important physical functions such as thrombosis and anti-hypertension.
At present external dairy products market high-end functionality dairy products account for 10% above share, and domestic ability is at the early-stage by contrast.Only be confined to liquid breasts such as high calcium milk, reinforcement zinc and vitamin milk, immune milk, acidified milk on the market.Also there are problems such as cost height, consumption figure are low in functional liquid breast of less types, high-end goods such as diabetic milk.
The present invention prepares the functional liquid breast-full-cream polypeptide cow's milk that has more health-care efficacy with the modern biotechnology means, to increase the kind of functional liquid milk, enriches domestic dairy products market, improve the dairy products nutritive value, reduce product cost, increase added value of product, market prospects are wide.
Summary of the invention
Target of the present invention is that preparing a kind of is the functional polypeptide cow's milk of raw material with the raw milk, by add the lactalbumin hydrolysate of whey protein peptide in cow's milk, makes a kind of high-quality functional liquid breast that is rich in the lactoprotein peptide.Keep the gel system simultaneously, adjusting the ratio of Ruzhong casein and lactalbumin on the one hand, making it more to be bordering on human milk, on the other hand big molecule hydrolyzed whey protein is being become the less newborn small peptide of molecular weight, improving the lactoprotein nutritional status, improving Quality of Dairy Products.Give full play to the functional characteristic of cow's milk protein active peptide, prepare full-cream polypeptide cow's milk, when satisfying people's nutritional need, also satisfy health care demand, particularly the crowd a little less than the absorbability is more had significant effect.
The present invention with lactalbumin in advance enzymolysis obtain being rich in the lactalbumin hydrolysate of whey protein peptide, mix with pretreated raw milk, through subsequent techniques such as homogeneous, pasteurize or UHT sterilizations, prepare a kind of functional drink that is rich in lactoprotein peptide and various trophic factors.Its concrete technical scheme is as follows:
A kind of preparation method of full-cream polypeptide cow's milk, its operating procedure comprise that specifically lactalbumin hydrolysate and raw milk are by operating procedure that 4～20:80～96 volume ratios are mixed; Wherein, the preparation method of described lactalbumin hydrolysate be with 80g/mL lactalbumin WPC80 liquid behind 60～90 ℃ of heat treatment 5～30min, add the protease of 1000～5000U/g albumen, hydrolysis 60～90min under 50～55 ℃ of conditions;
Wherein said protease is a kind of in papain, neutral proteinase and the trypsase.
In the technical scheme for full-cream polypeptide cow's milk preparation method mentioned above, under the preferred condition, described heat-treat condition is 10min under 80 ℃ of conditions.
In the technical scheme for full-cream polypeptide cow's milk preparation method mentioned above, under the preferred condition, described protease is papain.
In the technical scheme for full-cream polypeptide cow's milk preparation method mentioned above, under the preferred condition, the addition of described protease is 5000U/g albumen.
In the technical scheme for full-cream polypeptide cow's milk preparation method mentioned above, under the preferred condition, described hydrolysising condition is 55 ℃ of following 90min.
Another aspect of the present invention is to disclose a kind of full-cream polypeptide cow's milk that utilizes method preparation mentioned above.
Innovative point of the present invention is the lactalbumin zymolyte is directly added in the cow's milk, and making peptide content is the full-cream polypeptide cow's milk of 0.15-0.50%.Keeping the gel system simultaneously, the ratio of adjusting Ruzhong casein and lactalbumin makes it more to be bordering on human milk near 1:1 on the one hand, on the other hand big molecule hydrolyzed whey protein is become the less newborn small peptide of molecular weight.The product peptide content is that 0.15-0.50% makes cow's milk be conducive to digest and assimilate (the existing document announcement, the infiltration rate of polypeptide is faster than forming same protein and amino acid) of human body more on the basis of its former nutritive value.
Though add the modulation breast of polypeptide in the existing report cow's milk, but this patent is when considering that the enzymolysis hydrolyzed whey protein becomes the less newborn small peptide of molecular weight, also adjust the ratio of Ruzhong casein and lactalbumin, make it more to be bordering on human milk, and the stable colloidal dispersion of maintenance cow's milk, to improve biological value and the nutritive value of product, improve Quality of Dairy Products.Give full play to the functional characteristic of cow's milk protein active peptide, prepare polypeptide cow's milk, when satisfying people's nutritional need, also satisfy health care demand.
Description of drawings
Fig. 1: the comparison of different pretreatments enzymolysis lactalbumin;
Fig. 2: the comparison of different protease hydrolytic lactalbumins;
Fig. 3: different enzyme concentrations are to the influence of papain hydrolysis lactalbumin;
Fig. 4: different temperatures is to the influence of papain hydrolysis lactalbumin;
Fig. 5: different time is to the influence of papain hydrolysis lactalbumin
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
WPC WPC80 purchases the Glanbia company in the U.S.; Neutral proteinase is purchased in Nanning Pang Bo bioengineering Co., Ltd, and trypsase is purchased the Science and Technology Ltd. in Beijing Suo Laibao, and papain is purchased in Nanning Pang Bo bioengineering Co., Ltd.
Protein hydrolysis degree (DH%) is measured: improve pH-stat method (list of references: 1. Yuan Bin, Lv Guishan, Liu Xiaoling. the simple measuring of protein degree [J]. Guangxi agro-ecology science, 2002,21 (2): 113-115. is Jens Adler-Nissen.Control of the Proteolytic Reaction and of the Level of Bitterness in Protein Hydrolysis Processes.Chem.Tech.Biotechnol.1984 2., 34B:215-222.)
Determining content of peptides: Lu Wei, Ren Guopu, Song Junmei. the assay method of content of peptides [J] Food Science 2005,26 (7): 169-171 in the protein hydrolyzate.
Lactalbumin need carry out after the preliminary treatment enzymolysis again.The lactalbumin heat endurance is relatively poor, and different pretreatment modes is bigger to its hydrolysis result influence.For obtaining best hydrolysis result, press four kinds of pretreatment modes of table 1 and hydrolysising condition enzymolysis WPC WPC80(for convenient statement, hereinafter to be referred as WPC80).Determine best pretreatment mode by comparing its degree of hydrolysis DH%.As shown in Figure 1, wherein 80 ℃ handle 10min after, the degree of hydrolysis maximum of WPC80 reaches 8.96%.So lactalbumin carries out preliminary treatment before selecting for use 80 ℃ to handle the enzymolysis of 10min.
Table 1 different pretreatments enzymolysis lactalbumin
The effect of embodiment 2 different protease hydrolytic lactalbumins relatively
For seeking the suitable enzyme of hydrolyzing lactoalbumin, selecting papain, neutral proteinase and three kinds of enzymes of trypsase respectively for use, is that enzyme concentration is 5000U/g albumen under identical enzymatic hydrolysis condition, at 50 ℃ of hydrolysis 80g/mL WPC80 aqueous solution 60min, compare its degree of hydrolysis DH%, testing result such as Fig. 2; As shown in Figure 2, papain hydrolysis degree maximum reaches 8.96%.Therefore select for use papain as hydrolyzed whey protein the best enzyme.
With papain to the 80g/mL WPC80 aqueous solution at 50 ℃ of following enzymolysis 60min, be determined at the degree of hydrolysis of different enzyme concentrations such as 1000U/g albumen, 3000U/g albumen, 5000U/g albumen, 7000U/g albumen, 9000U/g albumen respectively, testing result such as Fig. 3.
As seen from Figure 3, under same hydrolysis temperature and time, when the papain amount was lower than 5000U/g albumen, the hydrolyzed whey protein degree obviously raise with the increase of enzyme amount; And the enzyme dosage is when being higher than 5000U/g albumen, because concentration of substrate and enzyme reach capacity gradually, degree of hydrolysis rising amplitude is not obvious.Therefore, determine that tentatively it is 5000U/g albumen that the papain hydrolysis lactalbumin suits with the enzyme amount, corresponding degree of hydrolysis DH% is 9.65%.
Embodiment 4 different temperatures are to the influence of enzymolysis lactalbumin
Papain with 5000U/g albumen carries out enzymolysis to the 80g/mL WPC80 aqueous solution, its hydrolysis degree of enzymolysis 60min under different temperatures such as 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃ respectively relatively, testing result such as Fig. 4.
The result shows (see figure 4): under same hydrolysis time and enzyme concentration, hydrolysis temperature is controlled in the time of 40-55 ℃, and the hydrolyzed whey protein degree rises with temperature and increases, and when being higher than 55 ℃, then raises along with temperature, and degree of hydrolysis reduces, and enzyme activity decline be described.Therefore, the suitable hydrolysis temperature of determining the papain hydrolysis lactalbumin is 55 ℃, and corresponding degree of hydrolysis DH% is 9.96%.
Embodiment 5 different times are to the influence of enzymolysis lactalbumin
Papain with 5000U/g albumen carries out enzymolysis to the 80g/mL WPC80 aqueous solution under 50 ℃, compare the hydrolysis degree of different hydrolysis times such as 30min, 60min, 90min, 120min, 150min, testing result such as Fig. 5.
The result shows (see figure 5), and under same hydrolysis temperature and enzyme concentration, the hydrolyzed whey protein degree raises with the prolongation of hydrolysis time.And behind the hydrolysis 90min, the degree of hydrolysis Trendline slows down.Therefore, determine that tentatively the suitable hydrolysis time of papain hydrolysis lactalbumin is 90min, corresponding degree of hydrolysis DH% is 9.87%.
The preparation of 6 one kinds of full-cream polypeptide cow's milk of embodiment
Concentration is that the lactalbumin WPC80 of 80g/mL is behind 80 ℃ of heat treatment 10min, the 55 ℃ of hydrolysis 90min of papain that add 5000U/g albumen, press the volume ratio mixing preparation of 20:80 then with full-cream former breast, through technologies such as homogeneous, UHT sterilizations, obtaining casein and whey protein proportions is the similar human milk ratio of 1:1(), the lactalbumin peptide content is 0.50% full-cream polypeptide cow's milk.
The preparation of 7 one kinds of full-cream polypeptide cow's milk of embodiment
Concentration is that the lactalbumin WPC80 of 80g/mL is behind 80 ℃ of heat treatment 10min, the 55 ℃ of hydrolysis 90min of papain that add 5000U/g albumen, press the volume ratio mixing preparation of 6:94 then with full-cream former breast, through technologies such as homogeneous, UHT sterilizations, obtaining casein and whey protein proportions is that 5:2(is more near the human milk ratio) and lactalbumin polypeptide content be 0.15% full-cream polypeptide cow's milk.
Claims (7)
1. the preparation method of a full-cream polypeptide cow's milk is characterized in that: it comprises that lactalbumin hydrolysate and raw milk are by operating procedure that 4～20:80～96 volume ratios are mixed; Wherein, the preparation method of described lactalbumin hydrolysate be lactalbumin WPC80 liquid with 80g/mL behind 60～90 ℃ of heat treatment 5～30min, add the protease of 1000～5000U/g albumen, hydrolysis 60～90min under 50～55 ℃ of conditions;
Wherein said protease is a kind of in papain, neutral proteinase and the trypsase.
2. full-cream polypeptide cow's milk preparation method according to claim 1, it is characterized in that: described heat-treat condition is 10min under 80 ℃ of conditions.
3. full-cream polypeptide cow's milk preparation method according to claim 1, it is characterized in that: described protease is papain.
4. full-cream polypeptide cow's milk preparation method according to claim 1, it is characterized in that: the addition of described protease is 5000U/g albumen.
5. full-cream polypeptide cow's milk preparation method according to claim 1, it is characterized in that: described hydrolysising condition is 55 ℃ of following 90min.
6. full-cream polypeptide cow's milk that utilizes the preparation of the described method of claim 1.
7. full-cream polypeptide cow's milk according to claim 6, it is characterized in that: the peptide content of described full-cream polypeptide cow's milk is 0.15-0.50%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112075529A (en) * | 2020-09-15 | 2020-12-15 | 中国食品发酵工业研究院有限公司 | Method for preparing antioxidant peptide powder by enzymolysis of whey protein powder and application of antioxidant peptide powder in milk tea powder |
| CN114027357A (en) * | 2021-12-09 | 2022-02-11 | 齐鲁工业大学 | Functional dairy product containing whey oligopeptide and preparation method thereof |
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| CN101928742A (en) * | 2009-06-23 | 2010-12-29 | 光明乳业股份有限公司 | Whey protein active peptide with antioxidant activity and preparation method thereof |
| CN102771557A (en) * | 2012-08-10 | 2012-11-14 | 光明乳业股份有限公司 | Beverage containing functional hydrolyzed protein peptide milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101928742A (en) * | 2009-06-23 | 2010-12-29 | 光明乳业股份有限公司 | Whey protein active peptide with antioxidant activity and preparation method thereof |
| CN102771557A (en) * | 2012-08-10 | 2012-11-14 | 光明乳业股份有限公司 | Beverage containing functional hydrolyzed protein peptide milk and preparation method thereof |
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| CN112075529A (en) * | 2020-09-15 | 2020-12-15 | 中国食品发酵工业研究院有限公司 | Method for preparing antioxidant peptide powder by enzymolysis of whey protein powder and application of antioxidant peptide powder in milk tea powder |
| CN114027357A (en) * | 2021-12-09 | 2022-02-11 | 齐鲁工业大学 | Functional dairy product containing whey oligopeptide and preparation method thereof |
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