CN107136295A - A kind of partially hydrolyzed whey protein powder and preparation method thereof - Google Patents
A kind of partially hydrolyzed whey protein powder and preparation method thereof Download PDFInfo
- Publication number
- CN107136295A CN107136295A CN201610118295.1A CN201610118295A CN107136295A CN 107136295 A CN107136295 A CN 107136295A CN 201610118295 A CN201610118295 A CN 201610118295A CN 107136295 A CN107136295 A CN 107136295A
- Authority
- CN
- China
- Prior art keywords
- whey protein
- partially hydrolyzed
- hydrolysis
- solution
- neutral proteinase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 54
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 54
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000007062 hydrolysis Effects 0.000 claims abstract description 41
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 41
- 102000008192 Lactoglobulins Human genes 0.000 claims abstract description 22
- 108010060630 Lactoglobulins Proteins 0.000 claims abstract description 22
- 238000009826 distribution Methods 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 4
- 125000003277 amino group Chemical group 0.000 claims abstract description 4
- 239000000470 constituent Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 36
- 239000004365 Protease Substances 0.000 claims description 35
- 108091005804 Peptidases Proteins 0.000 claims description 31
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 28
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 27
- 235000019419 proteases Nutrition 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 102000004407 Lactalbumin Human genes 0.000 claims description 14
- 108090000942 Lactalbumin Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 239000012460 protein solution Substances 0.000 claims description 13
- 238000001728 nano-filtration Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 230000007850 degeneration Effects 0.000 claims description 6
- 235000013350 formula milk Nutrition 0.000 claims description 5
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000004907 flux Effects 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 18
- 239000000047 product Substances 0.000 abstract description 15
- 239000000413 hydrolysate Substances 0.000 abstract description 14
- 235000001014 amino acid Nutrition 0.000 description 12
- 150000001413 amino acids Chemical class 0.000 description 12
- 239000005862 Whey Substances 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 8
- 239000003531 protein hydrolysate Substances 0.000 description 8
- 108010009736 Protein Hydrolysates Proteins 0.000 description 7
- 230000008020 evaporation Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 4
- 238000001962 electrophoresis Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 229940055729 papain Drugs 0.000 description 4
- 235000019834 papain Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000012449 Kunming mouse Methods 0.000 description 2
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 201000010859 Milk allergy Diseases 0.000 description 2
- 108010033276 Peptide Fragments Proteins 0.000 description 2
- 102000007079 Peptide Fragments Human genes 0.000 description 2
- 229920005654 Sephadex Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- YCPXWRQRBFJBPZ-UHFFFAOYSA-N 5-sulfosalicylic acid Chemical compound OC(=O)C1=CC(S(O)(=O)=O)=CC=C1O YCPXWRQRBFJBPZ-UHFFFAOYSA-N 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010059378 Endopeptidases Proteins 0.000 description 1
- 102000005593 Endopeptidases Human genes 0.000 description 1
- 102000018389 Exopeptidases Human genes 0.000 description 1
- 108010091443 Exopeptidases Proteins 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010053759 Growth retardation Diseases 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000004155 Malabsorption Syndromes Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000002052 anaphylactic effect Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 231100000001 growth retardation Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000000703 high-speed centrifugation Methods 0.000 description 1
- 230000006058 immune tolerance Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- -1 is to use trypsase Proteins 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of partially hydrolyzed whey protein powder and preparation method thereof.The degree of hydrolysis of the albumen powder is 8% 10%, in albumen powder containing at least 65% molecular weight distribution below 2000Da component, ratio shared by free amine group acid constituents is less than 5%, the percent hydrolysis of beta lactoglobulin reaches more than 60% in the albumen powder, the hydrolysate bitter taste is lower compared with commercial like product, and brew and apparent condition are preferable.
Description
Technical field
The present invention relates to technical field of food raw material processing.More particularly, to a kind of partially hydrolyse whey egg
White powder and preparation method thereof.
Background technology
Cow's milk is breast milk especially important substitute, is also one of anaphylactogen that neonate touches earliest, because
And Milk allergy is most common in infant.The baby of milk protein allergy (CMPA), which generally occurs, to vomit
Tell, the symptom such as chronic diarrhea, malabsorption and growth retardation.Show according to investigations, 2%-3% baby children
Youngster is to Milk allergy, and about 85% autopath arrives nonage and can produced with advancing age among them
Raw immune tolerance, and other 15% patient is lifelong allergy.20 multiple proteins are included in cow's milk, these
Cow's milk protein all have potential sensitization, but generally believe at present beta lactoglobulin (Beta-
Lactoglobulin, β-Lg) it is main anaphylactogen.Therefore beta lactoglobulin in Infant Formula Enterprises is reduced
Content is to improve and promote the nutrition of CMPA infants and the key measure grown.
Now, in order to meet the nutritional need of formula fed infant, the Infant Formula Enterprises of breast milk are
Through as a kind of trend, beta-lactoglobulin content low original should be selected during production Infant Formula Enterprises as far as possible
Material is advisable, and the method for reduction beta-lactoglobulin content has the Physicals such as heat treatment, glycosylation and life
Thing zymolysis technique etc..The A of Chinese invention patent application CN 102940126 disclose a kind of biological compound protein
The method of beta lactoglobulin, is to use trypsase, papain in enzymolysis reduction concentrated whey protein powder
The compound protease constituted with neutral proteinase is digested to WPC, and then hydrolyzate is carried out
It is concentrated by evaporation, spray drying produces the invention lactalbumin hydrolysate.This method can be caused using trypsase
Violent hydrolysis, so that product local flavor is affected.In addition, this method is by the way of being concentrated by evaporation
To improve feed liquid solid content, temperature general control at 60-70 DEG C, concentration time about at 1-2 hours or so,
Influenceed concentration time even longer by performance of evaporator.Process above is only suitable for relatively low for preparing protein content
Whey protein hydrolysate, such as in the technique for preparing protein hydrolysate as raw material using desalted whey powder, WPC34,
But, for the raw material that protein content is more than 80%, actual demand can not then be met using above-mentioned technique,
Main cause is that evaporation and concentration is that the process of steam is vaporized and removed using heating to improve molten in solution to reach
The purpose of matter concentration, and the higher raw material of protein content is after enzymolysis process, in evaporating concentration process
The middle viscosity that can make hydrolysate is increased considerably, feed liquid of its viscosity increasing degree compared with same concentrations before enzymolysis
Much larger, highly viscous feed liquid is substantially reduced in evaporator internal mobility, can so cause feed liquid in evaporator
Interior heated denaturalization film forming, obstruction solution boils, reduction evaporation efficiency, its direct result have two kinds：One be for
Shorten concentration time and reduce final feed liquid solid content, reduction feed liquid concentration solid content can directly affect spray
The effect that mist is dried, the sensory modalities of final influence product；Two be to reach predetermined feed liquid solid content
Give up substantial amounts of albuminate feed liquid, this will result directly in the reduction of final products yield.In addition, by big
Amount fact proved can be by large effect using the product sense organ and functional characteristic that are concentrated by evaporation preparation, and produces
The more difficult control of product index.
In addition, the A of Chinese invention patent application CN 101297674 disclose a kind of lactalbumin of subsensitivety
Hydrolysate and preparation method thereof, this method is to make protein denaturation using high temperature first, then using alkaline egg
The compound protease of white enzyme, papain and flavor protease composition is digested to WPC,
Hydrolyzate is subjected to desalination again, the invention lactalbumin hydrolysate is drying to obtain.The alkalescence used in this method
Protease can cause violent hydrolysis, on the one hand make to introduce substantial amounts of salt in finished product, so in technique
In to increase desalting processing link, extend the production cycle, energy consumption increase；On the other hand violent hydrolysis is anti-
Also product local flavor should can be made to be affected.In addition, referring only to beta lactoglobulin and α-lactalbumin in this application
Inhibiting rate, be not described this method acquisition hydrolyzing lactoalbumin powder crucial physics and chemistry and organoleptic indicator,
This method can not comprehensively be evaluated if appropriate for the preparation for lactalbumin hydrolysate.
For the deficiency of the above method, it is relatively low to develop a kind of allergen, small peptide and free amino acid ratio
Rationally, the good partially hydrolyzed whey protein of local flavor, brew and appearance character, by with important society
Value.
The content of the invention
It is an object of the present invention to provide a kind of partially hydrolyzed whey protein powder, the partially hydrolyzed whey protein
The content of powder beta lactoglobulin is effectively reduced, while bitter taste and free aminoacid content are significantly lower than commercially available similar
Product.
It is a further object to provide a kind of preparation method of partially hydrolyzed whey protein powder.
The present invention be also claimed above-mentioned partially hydrolyzed whey protein powder prepare food especially prepare baby children
Application in youngster's milk powder.
To reach above-mentioned purpose, the present invention uses following technical proposals：
The present invention is provided in a kind of partially hydrolyzed whey protein powder, the albumen powder containing at least 65% molecule
Amount is distributed in below 2000Da component, and the ratio shared by free amine group acid constituents is less than 5%, β-milk-globule
Proteolysis rate reaches more than 60%, and degree of hydrolysis uses OPA methods measurement result for 8%-10%, and commercially available
Like product is lower compared to the hydrolysate bitter taste, and preferably, it passes through with lower section for brew and apparent condition
It is prepared by method：
(1) WPC is configured into aqueous whey protein solution, and carries out heat treatment to make albuminous degeneration,
Then the aqueous solution be cooled to the temperature for being suitable for enzyme hydrolysis；
(2) compound protease is added into the aqueous whey protein solution after cooling, in 50 DEG C of -55 DEG C of conditions
Lower hydrolysis 2-4 hours, then adjusts solution ph to 6.7-6.9, hot inactivated proteases terminate hydrolysis,
Wherein, the compound protease is by neutral proteinase F and neutral proteinase G, or by neutral proteinase F
It is 3-8 according to mass ratio with neutral proteinase P:1 ratio is mixed, compound protease and the water
The mass ratio of lactalbumin is 0.4-0.9 in solution:100；
This method is hydrolyzed using compound neutral proteinase to WPC first, under appropriate hydrolysising condition
The content of beta lactoglobulin in WPC is reduced to greatest extent.And in conventional patent of invention
In, can be by increasing input amount or the extension of protease in order to obtain the product that beta-lactoglobulin content is relatively low
Hydrolysis time improves the percent hydrolysis of beta lactoglobulin, the bitter taste of final products can thus increased, technique
Time lengthening, energy consumption increase.
Signified partial hydrolysis refers to that (OPA methods are surveyed in 8%-10% by the control of substrate hydrolysis degree in the present invention
It is fixed), numerous studies are proved, have certain protease, e.g., there is pepsin in stomach in the enteron aisle of baby,
There are trypsase, chymotrypsin etc. in small intestine, although the level than being grown up is low, but has been provided with
Certain protein digestibility, so depth or complete hydrolysis PURE WHEY are not have for common baby
It is necessary.Partially hydrolyzed whey protein powder is by portion on the basis of PURE WHEY by biological enzymolysis technology
Divide the proteolysis of macromolecular into the peptide fragment and free amino acid of small-molecular-weight, so avoid because having eaten
The burden that whole albumen is produced to infant's intestines and stomach, simultaneously because the increase of small-molecular-weight peptide fragment and improve egg
The digestibility of white matter.In addition, partially hydrolyzed whey protein powder is not violent due to hydrolysis degree, also make
The taste and flavor of product is greatly improved.
(3) nanofiltration concentration, feed rate 1-3t/h, feed pressure are carried out to the solution for terminating hydrolysis
6-12bar, membrane flux 50-400L/h, solid content is in 20%-35% after concentration；
The thickening problem of high proteolytic product is this method solve, protein hydrolysate is greatly reduced in processing
During heating degree, it is to avoid because long-time high temperature is to protein hydrolysate functional component and sensory properties
Influence.Further, since using nanofiltration concentration technique, also obtaining free aminoacid content in hydrolysate
A certain degree of control, research shows：Excessive free amino acid in enteron aisle, can cause osmotic pressure to lose
Balance, influences the change of moisture, and causes the discomfort of enteron aisle.
Need especially it is emphasised that the means that free amino acid release is limited in the present invention are not limited only to employ
Nanofiltration concentration technique, but the work that the biological enzymolysis technology of step (2) is combined with the nanofiltration of step (3)
Use effect.
(4) concentration feed liquid is dried, produced.
Further, in the preferred embodiment of the present invention, in step (1), by condensed whey
Albumen is configured to the aqueous whey protein solution that mass concentration is 5%-10%.Heat treatment makes protein-denatured method
It is that aqueous whey protein solution is incubated 5-10min under the conditions of 55 DEG C -85 DEG C.
Further, in the preferred embodiment of the present invention, in step (2), heat inactivation albumen
The temperature of enzyme is 80 DEG C -95 DEG C, time 5-10min.
Further, in the preferred embodiment of the present invention, in step (3), the nanofiltration is dense
Contracting is to carry out at ambient temperature.
Further, in the preferred embodiment of the present invention, the drying means in step (4) is excellent
Elect spray drying as.Specifically, temperature when feed liquid is fed is 20 DEG C -25 DEG C, and hot blast EAT is
135 DEG C -175 DEG C, leaving air temp is 70 DEG C -85 DEG C, atomizing pressure 3-5bar.
In addition, in the preferred embodiment of the present invention, neutral proteinase F enzyme activity is 390000
- 430000HU/g, neutral proteinase G enzyme activity are 276000PC/g, neutral proteinase P enzyme
Vigor is 95000PC/g.
Beneficial effects of the present invention are as follows：
1. digested using compound neutral proteinase, and be that endopeptidase is combined with exopeptidase, make hydrolysis
Condition is gentleer, and in lactalbumin more than 60% beta lactoglobulin quilt can be made under appropriate hydrolysising condition
Hydrolysis, reduces infant because edible protein hydrolysate produces anaphylactoid probability；Hydrolysis production is reduced simultaneously
The bitter taste of thing；2. concentration is carried out using nanofiltration, reduces monovalence Na ion concentration in hydrolysate
With the content of free amino acid；3. the destruction for being concentrated by evaporation processing to hydrolysate functional component is avoided, is kept away
Exempt to cause protein denaturation because of evaporation and concentration.Pass through partially hydrolyzed whey protein bitter taste made from the technique
It is relatively low；4. group of the partially hydrolyzed whey protein molecular weight distribution prepared by the technique in below 2000Da
Divide at least up to more than 65%, be more beneficial for infant and digest and assimilate.
Brief description of the drawings
The electrophoresis pattern of Fig. 1 standard proteins and hydrolyzation sample.
The high-efficient liquid phase chromatogram of partially hydrolyzed whey protein powder prepared by Fig. 2 embodiments 1.
Embodiment
In order to illustrate more clearly of the present invention, the present invention is done further with reference to preferred embodiment
It is bright.It will be appreciated by those skilled in the art that below specifically described content be illustrative rather than it is restricted
, it should not be limited the scope of the invention with this.
Embodiment 1
Partially hydrolyzed whey protein powder, is obtained by following preparation methods：
WPC is configured to mass concentration and is 5% aqueous whey protein solution, and the solution is existed
10min is incubated under the conditions of 60 DEG C, makes albuminous degeneration, 55 DEG C are subsequently cooled to；To the lactalbumin after cooling
Compound protease is added in the aqueous solution, the compound protease (neutral proteinase F (Validase FP
Concentrate) and neutral proteinase G (Protease GBW) ratio be 5:And bottom 1)
The mass ratio of thing lactalbumin is 0.4:100, hydrolyze 4 hours, Ran Houyong while stirring under the conditions of 55 DEG C
1mol/L NaOH solution adjusts solution ph to 6.75-6.85, by above-mentioned solution under the conditions of 80 DEG C
Heating 10min inactivates protease, and room temperature is then cooled to rapidly；Nanofiltration concentration is carried out at ambient temperature,
Feed rate 1-3t/h, feed pressure 6-12bar, membrane flux 50-400L/h, solid content exists after concentration
25%-35%；Finally concentration feed liquid is spray-dried, temperature when feed liquid is fed is 20 DEG C -25 DEG C,
Hot blast EAT is 135 DEG C -185 DEG C, and leaving air temp is 70 DEG C -85 DEG C.
Detection method：The measure of molecular weight distribution is carried out to above-mentioned experimental product using high performance liquid chromatography
(GB/T 22729-2008), specific measurement result is shown in that Tables 1 and 2 is as follows：
Table 1
| Title | Retention time | Mn | Mw | MP | Area | % areas | |
| 1 | Peak 11 | 11.539 | 14047 | 14622 | 12962 | 2910411 | 13.65 |
| 2 | Peak 6 | 12.053 | 6948 | 7259 | 9983 | 1270558 | 5.96 |
| 3 | Peak 7 | 14.400 | 3726 | 3803 | 3035 | 1274563 | 5.98 |
| 4 | Peak 8 | 15.206 | 2417 | 2450 | 2016 | 1364175 | 6.40 |
| 5 | Peak 9 | 16.568 | 1356 | 1414 | 1010 | 2964092 | 13.91 |
| 6 | Peak 2 | 17.807 | 696 | 726 | 539 | 4023327 | 18.88 |
| 7 | Width distribution | 19.178 | 272 | 290 | 269 | 7007180 | 32.88 |
| 8 | Peak 10 | 19.980 | 147 | 151 | 179 | 500085 | 2.35 |
Table 2
The molecular weight distribution that partially hydrolyzed whey protein powder prepared by the inventive method contains at least 65% exists
Below 2000Da component, the ratio of free amine group acid constituents is less than 5%.
The degree of hydrolysis of partially hydrolyzed whey protein powder prepared by the inventive method for 8%-10%, (survey by OPA methods
It is fixed).
Embodiment 2
Partially hydrolyzed whey protein powder, is obtained by following preparation methods：
Difference from Example 1 is：WPC is configured to the whey that mass concentration is 10%
Protein solution, and by the solution under the conditions of 85 DEG C isothermal holding 5min, make albuminous degeneration, Ran Houleng
But to 50 DEG C；(neutral proteinase F and neutral proteinase G ratio are 5 to compound protease:And substrate 1)
The mass ratio of lactalbumin is 0.6:100, hydrolyzed 2 hours under the conditions of 50 DEG C；Heated under the conditions of 85 DEG C
8min inactivates protease.
In addition, in the present embodiment, being hydrolyzed to the beta lactoglobulin of the partially hydrolyzed whey protein powder of preparation
Rate is detected.Detection method：Using β-breast in SDS- sephadexes electrophoresis detection hydrolysate
The hydrolysis situation of globulin, specific testing result referring in Fig. 1 5., 6. band.Beta lactoglobulin is hydrolyzed
Rate is 73%.
Embodiment 3
Partially hydrolyzed whey protein powder, is obtained by following preparation methods：
Difference from Example 1 is：WPC is configured to the whey that mass concentration is 8%
Protein solution, and by the solution under the conditions of 80 DEG C isothermal holding 8min, make albuminous degeneration, Ran Houleng
But to 55 DEG C；Compound protease (neutral proteinase F (Validase FP Concentrate) and neutral egg
White enzyme P (PPU 95000) ratio be 6:1) mass ratio with substrate lactalbumin is
0.7:100, hydrolyzed 3 hours under the conditions of 55 DEG C；5min is heated under the conditions of 90 DEG C inactivates protease.
In addition, in the present embodiment, entering to the bitter taste and sensory properties of the partially hydrolyzed whey protein powder of preparation
Detection is gone.Detection method：Bitter taste estimate, by caffeine be configured to concentration be respectively 0,0.025%, 0.05%,
0.1%th, 0.2%, 0.3%, its corresponding score value and bitterness be respectively 1- without bitter taste, 2- slightly have bitter taste,
3- bitter tastes are weaker, 4- bitter tastes general, 5- bitter tastes are heavier, 6- bitter tastes are extremely weighed, and according to this standards of grading, judge
Person tastes the bitter taste of protein hydrolyzate and scored with standard comparing, is represented with finally average value is drawn
Bitterness.
Partially hydrolyzed whey protein powder prepared by the inventive method has relatively low bitter taste and preferably aesthetic
Shape.
Comparative experimental example 1
Using SDS- sephadexes electrophoresis detect hydrolysate in beta lactoglobulin hydrolysis situation (see
Fig. 1), the molecular weight of beta lactoglobulin is in 18KDa or so, by detecting in the front and rear lactalbumin of hydrolysis
The ratio of 18KDa components can substantially estimate the percent hydrolysis of beta lactoglobulin, 1. 2. be using alkaline egg
The electrophoretic band of sample before and after the composite protease hydrolysis of white enzyme, papain and flavor protease composition,
3. 4. it is sample before and after the composite protease hydrolysis that trypsase, papain and neutral proteinase are constituted
6. electrophoretic band, be 5. the electrophoretic band that hydrolysate is prepared using compound neutral proteinase, wherein 2. 4. 6.
1. 3. 5. it is the electrophoretic band of sample after hydrolysis, by calculating 1. for sample electrophoresis band before hydrolysis
Beta lactoglobulin percent hydrolysis is 65%, and beta lactoglobulin percent hydrolysis 3. is 60%, beta lactoglobulin 5.
Percent hydrolysis is 73%, β-milk-globule when being hydrolyzed as can be seen from the above results using compound neutral proteinase
The percent hydrolysis highest of albumen.
Comparative experimental example 2
The protein hydrolysate powder of protein hydrolysate powder and conventional commercial prepared by the embodiment of the present invention 2 is in crucial physics and chemistry
Difference in terms of index, is specifically shown in table 3 below：
Table 3
Comparative experimental example 3
Tested using animal digestion and the property digested and assimilated of above-mentioned hydrolysate is evaluated, specific experiment side
Method is as follows：
Experimental animal：Kun Ming mice, body weight 18-22g, male and female half and half.
Experimental design：Average weight (20 ± 0.05) g Kunming mouse 72 is selected, is divided into 3 groups, often
Group 24, wherein male and female half and half.3 groups of mouse are respectively：I groups feed WPC80 powder, II groups feeding water
PURE WHEY (commercially available) is solved, III groups feed the hydrolyzing lactoalbumin powder of embodiment 1.
Sample collection：Water 12h is can't help in experiment mice fasting, during which free water.Then quantitatively pour into quality
Fraction is 40% milk powder, and hereafter every 0.5mL butchers respectively at time point 0.5,1,2,4h
6 in every group, abdominal cavity is splitted rapidly, Stomach duodenum is taken out, and is placed in ice chest and is preserved.
Testing index：(1) mass fraction is the measure of 5% TCA soluble Amino nitrogen
Normal saline flushing alimentary canal is used, intestinal juice is collected, vacuum freeze drying (- 50 DEG C, 48h) is carried out.Claim
0.02g lyophilized sample is taken to be dissolved in distilled water, low-temperature and high-speed centrifugation (12000r/min, 10min).
Supernatant is taken, by volume 1：1 adds TCA (concentration is 0.6mol/L), again low-temperature centrifugation (5000
R/min, 15min) foreigh protein removing is removed, secondary supernatant is collected, its light absorption value is determined under 280nm.
Testing index：(2) in mouse digestive juice free amino acid measure
Mouse intestinal juice 1.0mL. adds 0.2g/mL 5-sulphosalicylic acid 1.0mL, shakes up, then Jia 8.0
ML distilled water, 4000r/min centrifugation 15min, takes supernatant, uses 0.22m filtering with microporous membrane, filter
Liquid is used for the measure of amino acid content.The sample handled well is directly splined on into automatic amino acid analyzer to carry out
Determine.
Experimental result is shown in Table 4 and table 5：
The mouse intestinal juice absorbance testing result of table 4
Table 5 digests 1 hour mouse intestinal total amino acid content testing result
| Sample | Total amino acid content g/100g |
| WPC80 powder | 0.23 |
| Commercially available partially hydrolyzed whey protein powder | 0.36 |
| The hydrolyzing lactoalbumin powder of the embodiment of the present invention 1 | 0.38 |
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and simultaneously
Non- is the restriction to embodiments of the present invention, for those of ordinary skill in the field, above-mentioned
It can also be made other changes in different forms on the basis of explanation, here can not be to all implementation
Mode is exhaustive, every to belong to the obvious changes or variations that technical scheme is extended out
Still in the row of protection scope of the present invention.
Claims (10)
1. a kind of partially hydrolyzed whey protein powder, it is characterised in that the degree of hydrolysis of the albumen powder in 8%-10%,
Containing at least 65% molecular weight distribution in below 2000Da component, free amine group acid constituents in albumen powder
The percent hydrolysis that shared ratio is less than beta lactoglobulin in 5%, the albumen powder reaches more than 60%, and it leads to
Cross following methods preparation：
(1) WPC is configured into aqueous whey protein solution, and carries out heat treatment to make albuminous degeneration,
Then the aqueous solution be cooled to the temperature for being suitable for protease hydrolytic；
(2) compound protease is added into the aqueous whey protein solution after cooling, in 50 DEG C of -55 DEG C of conditions
Lower hydrolysis 2-4 hours, then adjusts solution ph to 6.7-6.9, hot inactivated proteases terminate hydrolysis,
Wherein, the compound protease is by neutral proteinase F and neutral proteinase G, or by neutral proteinase F
It is 3-8 according to mass ratio with neutral proteinase P:1 ratio is mixed, compound protease and the water
The mass ratio of lactalbumin is 0.4-0.9 in solution:100；
(3) nanofiltration concentration, feed rate 1-3t/h, feed pressure are carried out to the solution for terminating hydrolysis
6-12bar, membrane flux 50-400L/h, solid content is in 20%-35% after concentration；
(4) concentration feed liquid is dried, produced.
2. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that step (1)
In, WPC is configured to the aqueous whey protein solution that mass concentration is 5%-10%.
3. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that step (1)
In, the heat treatment makes protein-denatured method be to protect aqueous whey protein solution under the conditions of 55 DEG C -85 DEG C
Warm 5-10min.
4. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that step (2)
In, the temperature of hot inactivated proteases is 80 DEG C -95 DEG C, time 5-10min.
5. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that step (3)
In, the nanofiltration concentration is to carry out at ambient temperature.
6. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that step (4)
In drying means for spray drying.
7. partially hydrolyzed whey protein powder according to claim 6, it is characterised in that spray drying
Condition：Temperature when feed liquid is fed is 20 DEG C -25 DEG C, and hot blast EAT is 135 DEG C -175 DEG C, is gone out
Air temperature is 70 DEG C -85 DEG C, atomizing pressure 3-5bar.
8. partially hydrolyzed whey protein powder according to claim 1, it is characterised in that neutral protein
Enzyme F enzyme activity is 390000-430000HU/g, and neutral proteinase G enzyme activity is 276000
PC/g, neutral proteinase P enzyme activity are 95000PC/g.
9. a kind of preparation method of any described partially hydrolyzed whey protein powder of claim 1-8, it is special
Levy and be, this method includes：
(1) WPC is configured into aqueous whey protein solution, and carries out heat treatment to make albuminous degeneration,
Then the aqueous solution be cooled to the temperature for being suitable for enzyme hydrolysis；
(2) compound protease is added into the aqueous whey protein solution after cooling, in 50 DEG C of -55 DEG C of conditions
Lower hydrolysis 2-4 hours, then adjusts solution ph to 6.7-6.9, hot inactivated proteases terminate hydrolysis,
Wherein, the compound protease is by neutral proteinase F and neutral proteinase G, or by neutral proteinase F
It is 3-8 according to mass ratio with neutral proteinase P:1 ratio is mixed, compound protease and the water
The mass ratio of lactalbumin is 0.4-0.9 in solution:100；
(3) nanofiltration concentration, feed rate 1-3t/h, feed pressure are carried out to the solution for terminating hydrolysis
6-12bar, membrane flux 50-400L/h, solid content is in 20%-35% after concentration；
(4) concentration feed liquid is dried, produced.
10. application of any described partially hydrolyzed whey protein powder of claim 1-8 in food is prepared,
Preferably, the application in baby formula milk powder is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610118295.1A CN107136295B (en) | 2016-03-01 | 2016-03-01 | Partially hydrolyzed whey protein powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610118295.1A CN107136295B (en) | 2016-03-01 | 2016-03-01 | Partially hydrolyzed whey protein powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107136295A true CN107136295A (en) | 2017-09-08 |
| CN107136295B CN107136295B (en) | 2021-07-27 |
Family
ID=59784056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610118295.1A Active CN107136295B (en) | 2016-03-01 | 2016-03-01 | Partially hydrolyzed whey protein powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136295B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935706A (en) * | 2018-07-27 | 2018-12-07 | 河北三元食品有限公司 | A kind of nutrition is comprehensive and the babies ' formula milk powder and preparation method thereof of absorption easy to digest |
| CN109511775A (en) * | 2018-11-20 | 2019-03-26 | 浙江诺特健康科技股份有限公司 | A kind of whey particle albumen and preparation method thereof |
| CN112626155A (en) * | 2020-06-09 | 2021-04-09 | 南京泛成生物科技有限公司 | Preparation method of pea peptide |
| CN112662723A (en) * | 2020-12-30 | 2021-04-16 | 南通励成生物工程有限公司 | Preparation method of debitterized hydrolyzed whey protein rich in small molecular polypeptide |
| CN112690459A (en) * | 2020-12-23 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hydrolyzed whey protein, composition and clinical application thereof |
| CN113278058A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Cow milk beta-lactoglobulin T cell immune tolerance hydrolysate and preparation method and application thereof |
| CN113892655A (en) * | 2021-10-12 | 2022-01-07 | 长春大学 | Method for preparing digestion-free whey protein by taking whey protein powder as raw material |
| CN114568583A (en) * | 2022-03-15 | 2022-06-03 | 哈尔滨三三药业有限公司 | Whey protein hydrolyzed by biological enzyme method and application thereof in digestion and absorption disorder nutritional food |
| CN115530283A (en) * | 2022-09-29 | 2022-12-30 | 黑龙江飞鹤乳业有限公司 | Protein compositions |
| WO2023142838A1 (en) * | 2022-01-25 | 2023-08-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving digestion performance for protein in food, and protein composition and food containing same |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05137515A (en) * | 1991-02-08 | 1993-06-01 | Meiji Milk Prod Co Ltd | Low-antigenic decomposed protein free from disagreeable taste and its production |
| JP2794305B2 (en) * | 1988-07-20 | 1998-09-03 | 明治乳業株式会社 | Method for selective enzymatic degradation of β-lactoglobulin in milk whey protein |
| EP0799577A4 (en) * | 1994-10-14 | 1999-02-24 | Morinaga Milk Industry Co Ltd | Peptide mixture and products thereof |
| CN101297674A (en) * | 2008-04-03 | 2008-11-05 | 中国农业大学 | Subsensitive lactalbumin hydrolysate and preparation method thereof |
| CN101785521A (en) * | 2009-01-23 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof |
| EP1317186B1 (en) * | 2000-09-11 | 2011-01-12 | New Zealand Dairy Board | Improved bioactive whey protein hydrolysate |
| CN102058014A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Process for modifying lactalbumin |
| CN102940126A (en) * | 2012-11-16 | 2013-02-27 | 浙江贝因美科工贸股份有限公司 | Method for decreasing beta-lactoglobulin in concentrated whey albumen powder through biotic compound protein enzymolysis |
| EP1973429B1 (en) * | 2006-01-04 | 2013-08-21 | Leprino Foods Company | Protein hydrolysates and method of making |
| CN103392907A (en) * | 2013-06-08 | 2013-11-20 | 东北农业大学 | Method for improvement of whey protein nano-fiber polymerization amount by enzymatic modification |
-
2016
- 2016-03-01 CN CN201610118295.1A patent/CN107136295B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2794305B2 (en) * | 1988-07-20 | 1998-09-03 | 明治乳業株式会社 | Method for selective enzymatic degradation of β-lactoglobulin in milk whey protein |
| JPH05137515A (en) * | 1991-02-08 | 1993-06-01 | Meiji Milk Prod Co Ltd | Low-antigenic decomposed protein free from disagreeable taste and its production |
| EP0799577A4 (en) * | 1994-10-14 | 1999-02-24 | Morinaga Milk Industry Co Ltd | Peptide mixture and products thereof |
| EP1317186B1 (en) * | 2000-09-11 | 2011-01-12 | New Zealand Dairy Board | Improved bioactive whey protein hydrolysate |
| EP1973429B1 (en) * | 2006-01-04 | 2013-08-21 | Leprino Foods Company | Protein hydrolysates and method of making |
| CN101297674A (en) * | 2008-04-03 | 2008-11-05 | 中国农业大学 | Subsensitive lactalbumin hydrolysate and preparation method thereof |
| CN101785521A (en) * | 2009-01-23 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Method for hydrolyzing lactoalbumin by enzyme method and hydrolysate thereof |
| CN102058014A (en) * | 2009-11-13 | 2011-05-18 | 天津市食品研究所有限公司 | Process for modifying lactalbumin |
| CN102940126A (en) * | 2012-11-16 | 2013-02-27 | 浙江贝因美科工贸股份有限公司 | Method for decreasing beta-lactoglobulin in concentrated whey albumen powder through biotic compound protein enzymolysis |
| CN103392907A (en) * | 2013-06-08 | 2013-11-20 | 东北农业大学 | Method for improvement of whey protein nano-fiber polymerization amount by enzymatic modification |
Non-Patent Citations (4)
| Title |
|---|
| E.EL MAYDA ET AL.: "Proteolytic Activity of a Bacillus subtilis Neutral Protease Preparation upon Caseins and Whey Proteins of Cow"s Milk", 《JOURNAL OF DAIRY SCIENCE》 * |
| HYUN SOO SHIN ET AL.: "Production of low antigenic cheese whey protein hydrolysates using mixed proteolytic enzymes", 《JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE》 * |
| 张洪流: "《化工原理：传质与分离技术分册》", 30 September 2009, 国防工业出版社 * |
| 李慧等: "乳清蛋白的酶法改性研究", 《食品工程》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935706A (en) * | 2018-07-27 | 2018-12-07 | 河北三元食品有限公司 | A kind of nutrition is comprehensive and the babies ' formula milk powder and preparation method thereof of absorption easy to digest |
| CN109511775A (en) * | 2018-11-20 | 2019-03-26 | 浙江诺特健康科技股份有限公司 | A kind of whey particle albumen and preparation method thereof |
| CN112626155A (en) * | 2020-06-09 | 2021-04-09 | 南京泛成生物科技有限公司 | Preparation method of pea peptide |
| CN112690459A (en) * | 2020-12-23 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hydrolyzed whey protein, composition and clinical application thereof |
| CN112690459B (en) * | 2020-12-23 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hydrolyzed whey protein, composition and clinical application thereof |
| CN112662723A (en) * | 2020-12-30 | 2021-04-16 | 南通励成生物工程有限公司 | Preparation method of debitterized hydrolyzed whey protein rich in small molecular polypeptide |
| CN113278058A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Cow milk beta-lactoglobulin T cell immune tolerance hydrolysate and preparation method and application thereof |
| CN113892655A (en) * | 2021-10-12 | 2022-01-07 | 长春大学 | Method for preparing digestion-free whey protein by taking whey protein powder as raw material |
| WO2023142838A1 (en) * | 2022-01-25 | 2023-08-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving digestion performance for protein in food, and protein composition and food containing same |
| CN114568583A (en) * | 2022-03-15 | 2022-06-03 | 哈尔滨三三药业有限公司 | Whey protein hydrolyzed by biological enzyme method and application thereof in digestion and absorption disorder nutritional food |
| CN115530283A (en) * | 2022-09-29 | 2022-12-30 | 黑龙江飞鹤乳业有限公司 | Protein compositions |
| CN115530283B (en) * | 2022-09-29 | 2024-01-26 | 黑龙江飞鹤乳业有限公司 | Protein composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107136295B (en) | 2021-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107136295A (en) | A kind of partially hydrolyzed whey protein powder and preparation method thereof | |
| KR101850064B1 (en) | Hydrolysate of animal protein, manufacturing method thereof and use thereof | |
| CN105077152B (en) | A kind of yeast extract and preparation method thereof | |
| JP7241071B2 (en) | Pea protein composition with improved nutritional value | |
| US20090280217A1 (en) | Method for Production of Soybean Peptide Mixture | |
| CN102987315B (en) | Pure chicken powder and preparation method and application thereof | |
| KR20150063536A (en) | Production of pulse protein product using calcium chloride extraction (yp702) | |
| CA2615854A1 (en) | Calcium containing soy protein isolate composition | |
| CN107151686B (en) | High-solubility cod protein | |
| CN102283398A (en) | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid | |
| WO2011108692A1 (en) | Agent for preventing muscular atrophy | |
| US20150305389A1 (en) | Small Particle Sized Protein Compositions And Methods Of Making | |
| RU2331202C1 (en) | Method of production of food protein products | |
| WO2006076425A1 (en) | Soy protein for infant formula | |
| KR20200062214A (en) | Pea protein composition with improved nutritional quality | |
| US20210084931A1 (en) | Modified rapeseed protein isolate | |
| CA2389244A1 (en) | Partially hydrolysed protein nutrient supplement | |
| CN116250591B (en) | Pea protein with good gel property and thermal stability and preparation method thereof | |
| JPH0362382B2 (en) | ||
| CN104970183A (en) | Soluble soya bean protein, preparation method and application thereof | |
| Kolar et al. | Alternative protein use in calf milk replacers | |
| CN114874315B (en) | Preparation method of egg white polypeptide | |
| JP3418200B2 (en) | Hypoallergenic nutrition composition | |
| CN117305398A (en) | Preparation method and composition of bonito active peptide | |
| KR20220048535A (en) | A method of preparing a hydrolysate of whey protein |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |