CN113057250A - 功能型易消化胶束态酪蛋白粉及其制备方法 - Google Patents
功能型易消化胶束态酪蛋白粉及其制备方法 Download PDFInfo
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- CN113057250A CN113057250A CN202110386435.4A CN202110386435A CN113057250A CN 113057250 A CN113057250 A CN 113057250A CN 202110386435 A CN202110386435 A CN 202110386435A CN 113057250 A CN113057250 A CN 113057250A
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Abstract
功能型易消化胶束态酪蛋白粉及其制备方法,包括脱脂乳预处理、胶束态酪蛋白的制备、功能分子与胶束态酪蛋白复合物的制备、复合物的干燥,得到压缩性较好、复水迅速、溶解性和消化性较好的功能型胶束态酪蛋白粉末。本发明可显著提高胶束态酪蛋白产品的溶解性和消化性,使其在机体内更易于消化成小分子肽;本发明还以胶束态酪蛋白为载体,实现了功能小分子的负载、递送和缓慢释放,提升了功能小分子的生物利用度,充分发挥了酪蛋白和功能小分子的保健功效。本发明制备的功能型胶束态酪蛋白粉,无论作为保健型产品,还是作为食品及医药工业原辅料,均具有广泛的用途和广阔的市场前景。
Description
技术领域
本发明涉及功能型乳制品及其加工技术领域,具体指功能型易消化胶束态酪蛋白粉及其制备方法。
技术背景
乳中各酪蛋白组分间通过疏水相互作用、氢键以及钙桥形成具有特殊结构的超分子,称为酪蛋白胶束。胶束中含有大约94%的酪蛋白(干重)和6%的矿物质,其中磷酸钙的含量约占矿物质的90%,是一种天然补钙佳品。研究发现,胶束态酪蛋白不仅具有良好的生物相容性和营养价值,而且空间结构特殊,具有大量亲水和疏水区域,是一种天然超分子负载材料,在食品和医药领域作为活性小分子的递送系统,用于负载、封装、保护和缓释水溶性和脂溶性生物活性成分或药物小分子,如二十二碳六稀酸、核黄素、β-胡萝卜素等。经酪蛋白胶束结合后,一方面活性小分子对光、热、酸、金属、氧化剂等的敏感性降低,加工过程中的稳定性提高;另一方面,活性小分子与酪蛋白非共价结合,可提高疏水性分子的水溶性,降低分子毒性,还可对小分子进行控制释放,提高其生物利用度。
传统酪蛋白生产工艺采用向脱脂乳中添加酸将pH值调至4.6,使酪蛋白在等电点下沉淀,再经干燥获得酪蛋白产品;或将沉淀后的酪蛋白用不同的碱复溶,干燥后获得酪蛋白酸盐,常见的有酪蛋白酸钠、酪蛋白酸钙。然而,经过酸碱处理后,酪蛋白单体解离,胶束结构完全被破坏。近年来,膜分离技术已经被广泛用于胶束态酪蛋白生产。膜分离技术是一种根据目标物直径或分子量大小实现物料分离的技术,因此在乳蛋白分离中可以较为完整地保留酪蛋白胶束天然的粒径和结构,从而保留其理化及功能特性;膜分离物中截留液和渗透液通常通过喷雾干燥制成干粉类蛋白产品,为乳蛋白行业发展提供了一种高效便捷的途径。但是,仅采用膜分离技术提取、喷雾干燥技术干燥后的胶束态酪蛋白因分离过程中的聚集和喷干过程中的迅速失水团聚而导致其润湿性、复水性差,溶解缓慢。因此,在不破坏酪蛋白胶束结构和营养价值的前提下,提升胶束态酪蛋白溶解性是亟待解决的技术问题。
超声波是一种频率超出人类听觉(20 kHz)的声波。低频超声技术是近年来兴起的一种非热加工技术。超声波可在液体基质中产生空化效应、热效应和微流效应,引起强烈的湍流,产生较高的剪切力,提高粒子间的碰撞频率,从而削弱粒子团聚,改变其物理性质。该技术具有安全性能高、修饰效果显著、对环境影响低、可最大限度保持食品营养成分的优势。研究表明,超声波可削弱蛋白质与其他成分的相互作用,有效降低蛋白颗粒直径;还可促使蛋白质内部功能基团暴露,从而改善其理化及功能性质,如乳化性和凝胶性。然而,超声波用于改善胶束态酪蛋白溶解性的相关工艺研究鲜有报道。
众多食药资源中富含多酚、黄酮等功能分子,如儿茶素、花色苷、姜黄素、黄豆苷元等,常见的生理功能有抗氧化、抗炎、抑菌、降血糖、降血压、提高免疫力、抗心血管疾病等。然而,疏水性活性分子因水溶性差,所以生物利用度不高,如姜黄素、黄豆苷元等。大部分水溶性活性分子结构稳定性差,对热处理、 pH变化、氧化剂、金属离子、酶等敏感,加工过程及体内消化时易失去活性,如花色苷、茶多酚等。因此,提高功能性小分子结构稳定性和生物利用度是提升其生理功效的唯一途径。研究表明,蛋白质可与活性小分子以氢键、疏水作用、静电作用、π-π相互作用等非共价作用结合,从而起到稳定其结构的效果。胶束态酪蛋白不仅来源广泛、安全性高、营养丰富、生物利用度高,而且具有天然超分子结构,亲水和疏水区域丰富,是一种得天独厚的小分子载体。本发明以不同来源乳为原料,通过pH预处理,获得纯度较高、结构完好、粒度均匀的胶束态酪蛋白截留液,再通过超声波预处理,然后负载上功能小分子,获得溶解性和消化性较高的功能性胶束态酪蛋白粉,不仅为消费者提供了多种不同功能的胶束态酪蛋白产品,而且显著提高了胶束态酪蛋白粉的溶解性和消化性,并实现了活性小分子的缓慢释放,进而有效提升活性分子的生物利用度。
发明内容
本发明所要解决的技术问题一方面在于克服现有的胶束态酪蛋白粉复水慢、消化性差、与活性小分子结合率低的缺陷,另一方面在于克服活性小分子现有载体制备工艺复杂、成本高的缺陷,提供了功能型易消化胶束态酪蛋白粉及其制备方法,生产出既具有保健性能,如抗氧化、抗炎、提高免疫力、降血糖、降血脂、延缓衰老等功效,又具有易消化性且生物利用度高的胶束态酪蛋白粉。
本发明所采用的技术方案为:
功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将灭菌乳在4000-6000 g下离心脱脂20-30 min,弃去上层脂肪,收集下层脱脂乳备用;
(2)碱化处理:采用0.5-1mol/L氢氧化钠调节脱脂乳pH为7.2-8.0;
(3)超滤:采用截留分子量为100kDa的超滤膜对脱脂乳进行浓缩,滤膜进口压力0.5-1.0 MPa,浓缩倍数为3-5,加入原料脱脂乳3-6倍体积去离子水稀释截留液,低速循环平衡20-60min后,继续超滤浓缩3-5倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用0.5-1mol/L盐酸调节pH为6.2-6.8,置于带有25-35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声探头直径为12.7mm,超声波频率为20kHz,振幅为20-40%,浸入样品中心深度3cm,开启5s,停止2s,超声时间为10-20min;
(5)功能性酪蛋白胶束制备:将功能性多酚、黄酮、类黄酮、植物甾醇、萜类、皂苷等小分子化合物溶解,水溶性分子采用去离子水溶解,脂溶性分子采用无水乙醇溶解,在每份超声预处理的截留液中加入功能性小分子溶液,使其终浓度为1-4mmol/L,然后置于带有25-35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声探头直径为12.7mm,超声波频率为20kHz,振幅为20-40%,浸入样品中心深度3cm,开启5s,停止2s,超声时间为60-120s,使小分子与胶束态酪蛋白充分结合,即得胶束态酪蛋白-功能小分子复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白与功能小分子复合物溶液进行喷雾干燥, 进口温度为130℃-150℃,雾化压力为0.05 -0.1 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量为200-300 mL/h,干燥后即得功能型易消化胶束态酪蛋白粉。
本发明的有益效果或优点
1、本发明采用pH调节技术,对脱脂乳进行pH调节,使其为弱碱性,以增加酪蛋白的负电荷,使乳清蛋白、乳糖等成分与酪蛋白胶束间相互作用减弱,进而实现酪蛋白胶束的高效高纯度富集;对超滤截留液进行酸化处理,使其pH恢复至弱酸性,维持酪蛋白胶束结构稳定,使其在后续加工中不易产生解离,确保产品更好地保持酪蛋白的天然胶束形态及营养成分。
2、超声技术是一种非热加工技术,加工条件温和,成本低廉,而且不产生化学反应,安全性高,最大限度保留了酪蛋白胶束天然形态和营养成分。超声波以物理作用破坏了膜分离过程中导致的酪蛋白胶束团聚,提高了酪蛋白胶束的分散性,降低干燥后酪蛋白粒子的壁厚,提升了产品溶解性,并且使消化酶的作用位点充分暴露,更易于消化;另一方面,酪蛋白胶束团聚体的分散有利于酪蛋白胶束粒子上的亲水性和疏水性区域充分暴露,促进功能性小分子与酪蛋白胶束的充分结合,从而增大小分子的结合率,增强胶束态酪蛋白粉的保健性能。
3、众多活性小分子对酸、碱、氧气、氧化剂、金属离子等敏感,且不耐热,在加工过程中易变性,口服经胃时遇酸易失活;疏水性功能小分子还有水溶性差的缺陷,因此大多数活性小分子的生物利用度极低。采用胶束态酪蛋白将其负载后,不仅可提升其稳定性,抑制其在加工过程及胃肠消化过程中的失活,而且可使其随着酪蛋白的不断消化而缓慢释放,实现小分子控释,提高其生物利用度。
总之,本发明利用pH调节技术结合超声波技术,对脱脂乳进行处理,获得分散性好的酪蛋白胶束,进而在超声波驱动下使其充分结合不同功能性小分子,制备出易溶解、易消化的功能型胶束态酪蛋白粉,可满足消费者的抗氧化、延缓衰老、调节血压和血脂、提高免疫力等需求。该类产品种类丰富,可作为保健型蛋白粉或功能型蛋白基料,在食品及医药行业具有广泛的用途和广阔的市场前景。
附图说明
图1为本发明步骤(3)获得的酪蛋白胶束截留液经冷冻干燥复溶后的表面形貌(扫描电镜图);
图2为本发明步骤(4)获得的酪蛋白胶束截留液、β-酪蛋白和κ-酪蛋白标准品的SDS-PAGE凝胶电泳;
图3为本发明获得的易消化胶束态酪蛋白粉表面形貌(扫描电镜图);
图4为传统工艺的胶束态酪蛋白粉和通过本发明工艺制备的胶束态酪蛋白粉溶解性对比曲线;
图5为传统工艺的胶束态酪蛋白粉和通过本发明工艺制备的胶束态酪蛋白粉消化性对比曲线;
图6为本发明实施例1中负载咖啡酸苯乙酯的胶束态酪蛋白粉;
图7为本发明实施例2中负载葛根素的胶束态酪蛋白粉;
图8为本发明实施例3中负载姜黄素的胶束态酪蛋白粉;
图9为本发明实施例4中负载黄豆苷元的胶束态酪蛋白粉;
图10为本发明实施例5中负载原花青素的胶束态酪蛋白粉。
具体实施方式
下面通过具体实施方式对本发明进一步说明。
实施例1,负载咖啡酸苯乙酯的功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将UHT灭菌牛乳在6000g下离心脱脂20min,弃去上层脂肪,收集下层脱脂乳;
(2)碱化处理:采用0.5mol/L氢氧化钠调节脱脂乳pH为8.0;
(3)超滤:采用100kDa超滤膜对脱脂乳进行浓缩,滤膜进口压力1.0 MPa,浓缩倍数为5,加入与样品6倍体积去离子水稀释截留液,低速循环平衡20min后,继续超滤浓缩5倍,即得胶束态酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用0.5mol/L盐酸调节pH为6.2,置于带有25℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为40%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为10min;
(5)功能性酪蛋白胶束制备:采用乙醇充分溶解咖啡酸苯乙酯,使其终浓度为10mmol/L,取11.5mL加入超声预处理的截留液中,使咖啡酸苯乙酯终浓度约为1mmol/L,然后置于带有25℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为40%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为60s,使咖啡酸苯乙酯与酪蛋白充分结合,即得胶束态酪蛋白-咖啡酸苯乙酯复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白-咖啡酸苯乙酯复合物溶液进行喷雾干燥,进口温度为130℃,雾化压力为0.1 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量200mL/h,干燥后即得负载咖啡酸苯乙酯的胶束态酪蛋白粉。
实施例1中咖啡酸苯乙酯胶束态酪蛋白粉产品评价:咖啡酸苯乙酯的负载率、咖啡酸苯乙酯与胶束态酪蛋白结合常数、结合方式、结合过程的热力学参数、咖啡酸苯乙酯胶束态酪蛋白粉溶解性如表1所示;咖啡酸苯乙酯胶束态酪蛋白粉在胃肠模拟消化液中的咖啡酸苯乙酯释放率如表2所示。
表1 咖啡酸苯乙酯胶束态酪蛋白粉基本参数
表2 胃肠模拟消化液中咖啡酸苯乙酯的释放率
实施例2,负载葛根素的功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将巴氏灭菌牛乳在4000g下离心脱脂30min,弃去上层脂肪,收集下层脱脂乳;
(2)碱化处理:采用1mol/L氢氧化钠调节脱脂乳pH为7.2;
(3)超滤:采用100kDa超滤膜对脱脂乳进行浓缩,滤膜进口压力0.5MPa,浓缩倍数为3,加入与样品3倍体积去离子水稀释截留液,低速循环平衡60min后,继续超滤浓缩3倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用1mol/L盐酸调节pH为6.8,置于带有35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为20%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为20min;
(5)功能性酪蛋白胶束制备:将葛根素溶解于水中,使其终浓度为20mmol/L,取25mL加入超声预处理的截留液中,使其终浓度为4mmol/L,然后置于带有35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为20%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为120s,使葛根素与胶束态酪蛋白充分结合,即得胶束态酪蛋白-葛根素复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白-葛根素复合物溶液进行喷雾干燥,进口温度为150℃,雾化压力为0.05 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量300 mL/h,干燥后即得负载葛根素的胶束态酪蛋白粉。
实施例2中葛根素胶束态酪蛋白粉产品评价:葛根素的负载率、葛根素与胶束态酪蛋白结合常数、结合方式、结合过程的热力学参数、葛根素胶束态酪蛋白粉溶解性如表3所示;葛根素胶束态酪蛋白粉在胃肠模拟消化液中的葛根素释放率如表4所示。
表3 葛根素胶束态酪蛋白粉基本参数
表4 胃肠模拟消化液中胶束态酪蛋白对葛根素的释放率
实施例3,负载姜黄素的功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将巴氏灭菌牦牛乳在5000g下离心脱脂25min,弃去上层脂肪,收集下层脱脂乳;
(2)碱化处理:采用0.8mol/L氢氧化钠调节脱脂乳pH为7.6;
(3)超滤:采用100kDa超滤膜对脱脂乳进行浓缩,滤膜进口压力0.7MPa,浓缩倍数为4,加入与样品4.5倍体积去离子水稀释截留液,低速循环平衡40min后,继续超滤浓缩4倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用0.8mol/L盐酸调节pH为6.5,置于带有30℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为15min;
(5)功能性酪蛋白胶束制备:将姜黄素溶解于乙醇中,使其终浓度为20mmol/L,取11.5mL加入超声预处理的截留液中,使其终浓度为2mmol/L,然后置于带有30℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为90s,使姜黄素与胶束态酪蛋白充分结合,即得胶束态酪蛋白-姜黄素复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白-姜黄素复合物溶液进行喷雾干燥,进口温度为140℃,雾化压力为0.07 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量250 mL/h,干燥后即得负载姜黄素的胶束态酪蛋白粉。
实施例3中姜黄素胶束态酪蛋白粉产品评价:姜黄素的负载率、姜黄素与胶束态酪蛋白结合常数、结合方式、结合过程的热力学参数、姜黄素胶束态酪蛋白粉溶解性如表5所示;姜黄素胶束态酪蛋白粉在胃肠模拟消化液中的姜黄素释放率如表6所示。
表5 姜黄素胶束态酪蛋白粉基本参数
表6 胃肠模拟消化液中胶束态酪蛋白对姜黄素的释放率
实施例4,负载黄豆苷元的功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将巴氏灭菌羊乳在4000g下离心脱脂30min,弃去上层脂肪,收集下层脱脂乳;
(2)碱化处理:采用0.6mol/L氢氧化钠调节脱脂乳pH为7.8;
(3)超滤:采用100kDa超滤膜对脱脂乳进行浓缩,滤膜进口压力0.5MPa,浓缩倍数为4,加入与样品4倍体积去离子水稀释截留液,低速循环平衡30min后,继续超滤浓缩4倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用0.6mol/L盐酸调节pH为6.2,置于带有28℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为15min;
(5)功能性酪蛋白胶束制备:将黄豆苷元溶解于乙醇中,使其终浓度为10mmol/L,取11.5mL加入超声预处理的截留液中,使其终浓度为1mmol/L,然后置于带有28℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为105s,使黄豆苷元与胶束态酪蛋白充分结合,即得胶束态酪蛋白-黄豆苷元复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白-黄豆苷元复合物溶液进行喷雾干燥,进口温度为150℃,雾化压力为0.1 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量300 mL/h,干燥后即得负载黄豆苷元的胶束态酪蛋白粉。
实施例4中黄豆苷元胶束态酪蛋白粉产品评价:黄豆苷元的负载率、黄豆苷元与胶束态酪蛋白结合常数、结合方式、结合过程的热力学参数、黄豆苷元胶束态酪蛋白粉溶解性如表7所示;黄豆苷元胶束态酪蛋白粉在胃肠模拟消化液中的黄豆苷元释放率如表8所示。
表7 黄豆苷元胶束态酪蛋白粉基本参数
表8 胃肠模拟消化液中胶束态酪蛋白对黄豆苷元的释放率
实施例5,负载原花青素的功能型易消化胶束态酪蛋白粉及其制备方法,具体步骤如下:
(1)原料预处理:将巴氏灭菌牛乳在5000g下离心脱脂25min,弃去上层脂肪,收集下层脱脂乳;
(2)碱化处理:采用1mol/L氢氧化钠调节脱脂乳pH为7.6;
(3)超滤:采用100kDa超滤膜对脱脂乳进行浓缩,滤膜进口压力0.8MPa,浓缩倍数为4,加入与样品4倍体积去离子水稀释截留液,低速循环平衡40min后,继续超滤浓缩4倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用1mol/L盐酸调节pH为6.6,置于带有32℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为15min;
(5)功能性酪蛋白胶束制备:将原花青素溶解于水中,使其终浓度为10mmol/L,取25mL加入超声预处理的截留液中,使其终浓度为2mmol/L,然后置于带有32℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声波频率为20kHz,振幅为30%,探头直径为12.7mm,浸入样品中心深度3cm,开启5s,停止2s,超声时间为75s,使原花青素与胶束态酪蛋白充分结合,即得胶束态酪蛋白-原花青素复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白-原花青素复合物溶液进行喷雾干燥,进口温度为140℃,雾化压力为0.08 MPa,撞针间隔时间1 s,撞针执行时间1 s,物料流量280 mL/h,干燥后即得功能型易消化胶束态酪蛋白粉。
实施例5中原花青素胶束态酪蛋白粉产品评价:原花青素的负载率、原花青素胶束态酪蛋白结合常数、结合方式、结合过程的热力学参数、原花青素胶束态酪蛋白粉溶解性如表9所示;原花青素胶束态酪蛋白粉在胃肠模拟消化液中的原花青素释放率如表10所示。
表9 原花青素胶束态酪蛋白粉基本参数
表10 胃肠模拟消化液中胶束态酪蛋白对原花青素的释放率
Claims (4)
1.功能型易消化胶束态酪蛋白粉及其制备方法,其特征在于:具体步骤如下:
(1)原料预处理:将灭菌乳在4000-6000 g下离心脱脂20-30 min,弃去上层脂肪,收集下层脱脂乳备用;
(2)碱化处理:采用0.5-1mol/L氢氧化钠调节脱脂乳pH为7.2-8.0;
(3)超滤:采用截留分子量为100kDa的超滤膜对脱脂乳进行浓缩,滤膜进口压力0.5-1.0 MPa,浓缩倍数为3-5,加入原料脱脂乳3-6倍体积去离子水稀释截留液,低速循环平衡20-60min后,继续超滤浓缩3-5倍,即得胶束酪蛋白截留液;
(4)酸化及超声处理:将截留液分成100mL每份,采用0.5-1mol/L盐酸调节pH为6.2-6.8,置于带有25-35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声探头直径为12.7mm,超声波频率为20kHz,振幅为20-40%,浸入样品中心深度3cm,开启5s,停止2s,超声时间为10-20min;
(5)功能性酪蛋白胶束制备:将功能性多酚、酚酸、黄酮、类黄酮、植物甾醇、萜类、皂苷等小分子化合物溶解,水溶性分子采用去离子水溶解,脂溶性分子采用无水乙醇溶解,在每份超声预处理的截留液中加入功能性小分子溶液,使其终浓度为1-4mmol/L,然后置于带有25-35℃循环水浴的夹套式反应釜中,采用超声仪进行脉冲式超声波预处理,超声探头直径为12.7mm,超声波频率为20kHz,振幅为20-40%,浸入样品中心深度3cm,开启5s,停止2s,超声时间为60-120s,使小分子与胶束态酪蛋白充分结合,即得胶束态酪蛋白-功能小分子复合物溶液;
(6)喷雾干燥:将胶束态酪蛋白与功能小分子复合物溶液进行喷雾干燥, 进口温度为130℃-150℃,雾化压力为0.05-0.1 MPa,撞针间隔时间1s,撞针执行时间1s,物料流量为200-300 mL/h,干燥后即得功能型易消化胶束态酪蛋白粉,其中蛋白质的质量百分含量不低于80%,酪蛋白的质量百分含量不低于70%。
2.根据权利要求1所述的功能型易消化胶束态酪蛋白粉及其制备方法,其特征在于:步骤(1)中所述灭菌乳为巴氏灭菌和UHT灭菌的牛乳、羊乳、牦牛乳、骆驼乳、水牛乳等天然乳及其全脂、脱脂、半脱脂制品的一种或几种,为脱脂乳时直接按量使用。
3.根据权利要求1所述的功能型易消化胶束态酪蛋白粉及其制备方法,其特征在于:步骤(5)中所述功能性多酚、酚酸、黄酮、类黄酮、植物甾醇、萜类、皂苷等包括表儿茶素、表儿茶素没食子酸酯,表没食子儿茶素、表没食子儿茶素没食子酸酯、咖啡酸、绿原酸、没食子酸、黄酮、黄酮醇、黄烷酮、黄烷酮醇、异黄酮、异黄烷酮、查耳酮、二氢查耳酮、原花青素、花色苷、胡萝卜素、番茄红素、甾族皂苷、萜类皂苷等化合物及其衍生物中的一种或几种。
4.一种由权利要求1~3中任意一项所述的制备方法得到的胶束态酪蛋白粉。
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