CN103329997B - Preparation method of full-fat polypeptide cow milk - Google Patents
Preparation method of full-fat polypeptide cow milk Download PDFInfo
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 50
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- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 32
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 239000000413 hydrolysate Substances 0.000 claims abstract description 7
- 102000004407 Lactalbumin Human genes 0.000 claims description 29
- 108090000942 Lactalbumin Proteins 0.000 claims description 29
- 239000004365 Protease Substances 0.000 claims description 29
- 108090000526 Papain Proteins 0.000 claims description 20
- 235000019834 papain Nutrition 0.000 claims description 19
- 229940055729 papain Drugs 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 10
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- 235000019419 proteases Nutrition 0.000 claims description 10
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000020185 raw untreated milk Nutrition 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 abstract description 15
- 239000008267 milk Substances 0.000 abstract description 15
- 210000004080 milk Anatomy 0.000 abstract description 15
- 239000005018 casein Substances 0.000 abstract description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 6
- 235000021240 caseins Nutrition 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
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- 102000014171 Milk Proteins Human genes 0.000 abstract description 4
- 108010011756 Milk Proteins Proteins 0.000 abstract description 4
- 235000003715 nutritional status Nutrition 0.000 abstract description 2
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- 102000004190 Enzymes Human genes 0.000 description 14
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- 108010046377 Whey Proteins Proteins 0.000 description 10
- 210000000481 breast Anatomy 0.000 description 10
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- 102000004169 proteins and genes Human genes 0.000 description 6
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- 239000007864 aqueous solution Substances 0.000 description 4
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- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
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- 208000007536 Thrombosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003262 anti-osteoporosis Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
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- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Peptides Or Proteins (AREA)
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 field of deep.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 is high, and calcium phosphorus ration is suitable, containing disease-resistant factors such as immunoglobulin (Ig)s, is that the mankind improve nutrition, indispensable ultimate food of building up health.The World Health Organization is classified as newborn consumption figure per capita as one of important indicator of the national living standards of the people height of measurement one." 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, is changed to functional form gradually by the type of drinking in past.
Structural proteins containing needed by human body in cow's milk and functional protein, but the process of absorption of human body protein, it is unlike in the past we think, absorbed by amino acid whose mode, more importantly directly absorb in the mode of low peptide, and dipeptides is also fast than forming identical Amino Acid Absorption with the infiltration rate of tripeptides.And some the biologically active Toplink behaviour bodies to be generated by breaks down proteins provide the required nutriment that grows, also there is Tumor suppression, anti-osteoporosis, treatment immune deficiency, antibacterial, the physiological function that prevents thrombosis and anti-hypertension etc. important simultaneously.
External milk product enterprise high-end functionality dairy products account for more than 10% share at present, and domestic ability is at the early-stage by contrast.Market is only confined to high calcium milk, liquid breast such as strengthening zinc and vitamin milk, immune milk, acidified milk etc.Functional liquid breast of less types, also there is the problems such as cost is high, consumption figure is low in the high-end goods such as diabetic milk.
The preparation of the present invention's modern biotechnology means has more the functional liquid breast-full-fat polypeptide cow milk of health-care efficacy, to increase the kind of functional liquid milk, enriches domestic milk product enterprise, improve dairy products nutritive value, reduce product cost, increase added value of product, wide market.
Summary of the invention
Target of the present invention be preparation a kind of take raw milk as the functional polypeptide cow's milk of raw material, by adding the lactalbumin hydrolysate of whey protein peptide in cow's milk, make a kind of functional liquid breast of high-quality being rich in milk peptide.In maintenance gel system simultaneously, the ratio of adjustment Ruzhong casein and lactalbumin, makes it more to be bordering on human milk on the one hand, on the other hand large molecule hydrolyzed whey protein is become the newborn small peptide of molecular weight, improves lactoprotein nutritional status, improves Quality of Dairy Products.Give full play to the functional characteristic of cow's milk protein active peptide, prepare full-fat polypeptide cow milk, while meeting people's nutritional need, also meet health care demand, particularly weak to absorbability crowd more has significant effect.
The present invention by lactalbumin in advance enzymolysis obtain the lactalbumin hydrolysate being rich in whey protein peptide, mix with pretreated raw milk, through subsequent techniques such as homogeneous, pasteurize or UHT sterilizings, prepare a kind of functional beverage being rich in milk peptide and various trophic factors.Its concrete technical scheme is as follows:
A preparation method for full-fat polypeptide cow milk, its operating procedure specifically comprises the operating procedure that lactalbumin hydrolysate mixes by 4 ~ 20:80 ~ 96 volume ratio with raw milk; Wherein, the preparation method of described lactalbumin hydrolysate be by 80g/mL lactalbumin WPC80 liquid after 60 ~ 90 DEG C of heat treatment 5 ~ 30min, add the protease of 1000 ~ 5000U/g albumen, at 50 ~ 55 DEG C of Water Under solution 60 ~ 90min;
Wherein said protease is the one in papain, neutral proteinase and trypsase.
In technical scheme for full-fat polypeptide cow milk preparation method mentioned above, under preferred condition, described heat-treat condition is 10min under 80 DEG C of conditions.
In technical scheme for full-fat polypeptide cow milk preparation method mentioned above, under preferred condition, described protease is papain.
In technical scheme for full-fat polypeptide cow milk preparation method mentioned above, under preferred condition, the addition of described protease is 5000U/g albumen.
In technical scheme for full-fat polypeptide cow milk preparation method mentioned above, under preferred condition, described hydrolysising condition is 90min at 55 DEG C.
Another aspect of the present invention is openly a kind of full-fat polypeptide cow milk utilizing method mentioned above to prepare.
Innovative point of the present invention is lactalbumin zymolyte directly to add in cow's milk, makes the full-fat polypeptide cow milk that peptide content is 0.15-0.50%.In maintenance gel system simultaneously, the ratio of adjustment Ruzhong casein and lactalbumin is close to 1:1 on the one hand, makes it more to be bordering on human milk, on the other hand large molecule hydrolyzed whey protein is become the newborn small peptide of molecular weight.Product peptide content be 0.15-0.50% make cow's milk on the basis of its former nutritive value advantageously in the digesting and assimilating of human body (existing document announcement, the infiltration rate of polypeptide than composition same protein and amino acid fast).
Though have been reported the modulation breast of additional polypeptide in cow's milk, but this patent is while consideration enzymolysis lactoalbumin is hydrolyzed into molecular weight breast small peptide, also adjust the ratio of Ruzhong casein and lactalbumin, make it more to be bordering on human milk, and the colloidal dispersion keeping cow's milk stable, 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, while meeting people's nutritional need, also meet health care demand.
Accompanying drawing explanation
Fig. 1: the comparison of different pretreatments enzymolysis lactoalbumin;
Fig. 2: the comparison of different protease hydrolytic lactalbumin;
Fig. 3: different enzyme concentration is on the impact of papain hydrolysis lactalbumin;
Fig. 4: different temperatures is on the impact of papain hydrolysis lactalbumin;
Fig. 5: different time is on the impact of papain hydrolysis lactalbumin
Detailed description of the invention
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
WPC WPC80 is purchased from Glanbia company of the U.S.; Neutral proteinase is purchased from Nanning Pang Bo bioengineering Co., Ltd, and trypsase is purchased from Beijing Suo Laibao Science and Technology Ltd., and papain is purchased from Nanning Pang Bo bioengineering Co., Ltd.
Protein hydrolysis degree (DH%) measures: improve pH-stat method (bibliography: 1. Yuan Bin, Lv Guishan, Liu little Ling. the simple measuring [J] of protein degree. Guangxi Agricultural bioscience, 2002,21 (2): 113-115. 2. Jens Adler-Nissen.Control ofthe Proteolytic Reaction and of the Level of Bitterness in Protein HydrolysisProcesses.Chem.Tech.Biotechnol.1984,34B:215-222.)
Determining content of peptides: Lu Wei, Ren Guopu, Song Junmei. assay method [J] Food Science 2005,26 (7): 169-171 of content of peptides in protein hydrolyzate.
Embodiment 1 different pretreatments is on the impact of lactalbumin enzymolysis
Lactalbumin need to carry out after pretreatment enzymolysis again.Lactalbumin heat endurance is poor, and different pretreatment modes is larger on the impact of its hydrolysis result.For obtaining best hydrolysis result, by four kinds of pretreatment modes and the hydrolysising condition enzymolysis WPC WPC80(statement for convenience of table 1, hereinafter referred to as WPC80).Best pretreatment mode is determined by comparing its degree of hydrolysis DH%.As shown in Figure 1, wherein after 80 DEG C of process 10min, the degree of hydrolysis of WPC80 is maximum, reaches 8.96%.So select 80 DEG C to process 10min carry out pretreatment to lactalbumin before enzymolysis.
Table 1 different pretreatments enzymolysis lactoalbumin
The effectiveness comparison of the different protease hydrolytic lactalbumin of embodiment 2
For finding the suitable enzyme of hydrolyzing lactoalbumin, select papain, neutral proteinase and trypsase three kinds of enzymes respectively, under identical enzymatic hydrolysis condition, namely enzyme concentration is 5000U/g albumen, at 50 DEG C of hydrolysis 80g/mL WPC80 aqueous solution 60min, relatively its degree of hydrolysis DH%, testing result is as Fig. 2; As shown in Figure 2, papain hydrolysis degree is maximum, reaches 8.96%.Therefore select papain as hydrolyzed whey protein the best enzyme.
The different enzyme concentration of embodiment 3 is on the impact of enzymolysis lactoalbumin
With papain to 80g/mL WPC80 aqueous solution enzymolysis 60min at 50 DEG C, be determined at the degree of hydrolysis of the different enzyme concentrations such as 1000U/g albumen, 3000U/g albumen, 5000U/g albumen, 7000U/g albumen, 9000U/g albumen respectively, testing result is as Fig. 3.
As seen from Figure 3, under same hydrolysis temperature and time, when Papain enzyme amount is lower than 5000U/g albumen, hydrolyzed whey protein degree obviously raises with the increase of enzyme amount; And enzyme dosage higher than 5000U/g albumen time, because concentration of substrate and enzyme reach capacity gradually, degree of hydrolysis elevation amplitude is not obvious.Therefore, tentatively determining that papain hydrolysis lactalbumin is suitable for by enzyme amount is 5000U/g albumen, and corresponding degree of hydrolysis DH% is 9.65%.
Embodiment 4 different temperatures is on the impact of enzymolysis lactoalbumin
Carry out enzymolysis with the papain of 5000U/g albumen to the 80g/mL WPC80 aqueous solution, compare its hydrolysis degree of enzymolysis 60min under the different temperatures such as 40 DEG C, 45 DEG C, 50 DEG C, 55 DEG C, 60 DEG C respectively, testing result is as Fig. 4.
Result display (see figure 4): under same hydrolysis time and enzyme concentration, hydrolysis temperature controls when 40-55 DEG C, and hydrolyzed whey protein degree rises with temperature and increases, and during higher than 55 DEG C, then along with temperature raises, degree of hydrolysis reduces, and illustrates that enzyme activity declines.Therefore, determine that the suitable hydrolysis temperature of papain hydrolysis lactalbumin is 55 DEG C, corresponding degree of hydrolysis DH% is 9.96%.
Embodiment 5 different time is on the impact of enzymolysis lactoalbumin
At 50 DEG C, carry out enzymolysis to the 80g/mL WPC80 aqueous solution with the papain of 5000U/g albumen, compare the hydrolysis degree of the different hydrolysis time such as 30min, 60min, 90min, 120min, 150min, testing result is as Fig. 5.
Result display (see figure 5), under same hydrolysis temperature and enzyme concentration, hydrolyzed whey protein degree raises with the prolongation of hydrolysis time.And after being hydrolyzed 90min, degree of hydrolysis Trendline slows down.Therefore, tentatively determining that papain hydrolysis lactalbumin is suitable for hydrolysis time is 90min, and corresponding degree of hydrolysis DH% is 9.87%.
The preparation of embodiment 6 one kinds of full-fat polypeptide cow milk
Concentration is that the lactalbumin WPC80 of 80g/mL is after 80 DEG C of heat treatment 10min, add the papain 55 DEG C hydrolysis 90min of 5000U/g albumen, then the volume ratio mixing preparation of 20:80 is pressed with full-cream former breast, through techniques such as homogeneous, UHT sterilizings, obtain casein and whey protein proportions is the similar human milk ratio of 1:1(), lactalbumin peptide content is the full-fat polypeptide cow milk of 0.50%.
The preparation of embodiment 7 one kinds of full-fat polypeptide cow milk
Concentration is that the lactalbumin WPC80 of 80g/mL is after 80 DEG C of heat treatment 10min, add the papain 55 DEG C hydrolysis 90min of 5000U/g albumen, then the volume ratio mixing preparation of 6:94 is pressed with full-cream former breast, through techniques such as homogeneous, UHT sterilizings, obtain casein and whey protein proportions is that 5:2(is closer to human milk ratio) and lactalbumin polypeptide content is the full-fat polypeptide cow milk of 0.15%.
Claims (6)
1. a preparation method for full-fat polypeptide cow milk, is characterized in that: it comprises the operating procedure that lactalbumin hydrolysate mixes by 4 ~ 20:80 ~ 96 volume ratio with raw milk; Wherein, the preparation method of described lactalbumin hydrolysate be by the lactalbumin WPC80 liquid of 80g/mL after 80 DEG C of heat treatment 10min, add the protease of 1000 ~ 5000U/g albumen, at 50 ~ 55 DEG C of Water Under solution 60 ~ 90min;
Wherein said protease is the one in papain, neutral proteinase and trypsase.
2. full-fat polypeptide cow milk preparation method according to claim 1, is characterized in that: described protease is papain.
3. full-fat polypeptide cow milk preparation method according to claim 1, is characterized in that: the addition of described protease is 5000U/g albumen.
4. full-fat polypeptide cow milk preparation method according to claim 1, is characterized in that: described hydrolysising condition is 90min at 55 DEG C.
5. the full-fat polypeptide cow milk utilizing the method described in claim 1 to prepare.
6. full-fat polypeptide cow milk according to claim 5, is characterized in that: the peptide content of described full-fat polypeptide cow milk is 0.15-0.50%.
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| CN114027357A (en) * | 2021-12-09 | 2022-02-11 | 齐鲁工业大学 | Functional dairy product containing whey oligopeptide and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 婴儿配方用牛乳乳清蛋白的改性工艺;刘富等;《食品研究与开发》;20101231;第31卷(第10期);第95-98页 * |
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