CN115281278A - Method for preparing hypoallergenic protein through cooperative glycosylation modification of cold plasma - Google Patents
Method for preparing hypoallergenic protein through cooperative glycosylation modification of cold plasma Download PDFInfo
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- CN115281278A CN115281278A CN202210926478.1A CN202210926478A CN115281278A CN 115281278 A CN115281278 A CN 115281278A CN 202210926478 A CN202210926478 A CN 202210926478A CN 115281278 A CN115281278 A CN 115281278A
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- 238000006206 glycosylation reaction Methods 0.000 title claims abstract description 33
- 230000000774 hypoallergenic effect Effects 0.000 title claims abstract description 33
- 230000013595 glycosylation Effects 0.000 title claims abstract description 30
- 230000004048 modification Effects 0.000 title claims abstract description 20
- 238000012986 modification Methods 0.000 title claims abstract description 20
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- 239000000843 powder Substances 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
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- 239000005715 Fructose Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 239000012460 protein solution Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 229920002307 Dextran Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 claims description 3
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- 206010070834 Sensitisation Diseases 0.000 description 7
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- 230000002829 reductive effect Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
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- 102000014171 Milk Proteins Human genes 0.000 description 1
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- 238000002835 absorbance Methods 0.000 description 1
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- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 238000005265 energy consumption Methods 0.000 description 1
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- 238000010353 genetic engineering Methods 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 238000012900 molecular simulation Methods 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
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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
- A23J1/202—Casein or caseinates
-
- 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
- A23J3/10—Casein
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/107—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length by chemical modification of precursor peptides
- C07K1/1072—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length by chemical modification of precursor peptides by covalent attachment of residues or functional groups
- C07K1/1077—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length by chemical modification of precursor peptides by covalent attachment of residues or functional groups by covalent attachment of residues other than amino acids or peptide residues, e.g. sugars, polyols, fatty acids
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Analytical Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for preparing hypoallergenic protein by cold plasma and glycosylation modification. The method comprises the following steps: mixing protein powder with water, and treating with cold plasma; and mixing the treated protein liquid and sugar, and heating in water bath to obtain the hypoallergenic protein. The invention provides a novel physical synergistic double-modification method with effect superposition, which not only obviously reduces the allergenicity of casein, but also obviously improves the glycosylation efficiency, accelerates the glycosylation process, meets the requirements of future large-scale industrial production, has no chemical addition and food pollution in the treatment process, is natural and green, has no adverse effect on the quality of the casein, has better protein powder flavor and is more easily accepted by consumers, can be effectively applied to various products, is favorable for improving the nutrient intake of casein allergy groups, and has huge application prospect and social value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing hypoallergenic protein by cold plasma and glycosylation modification.
Background
The milk product is an important food protein source for infants, casein (Casein, CN) is a main protein in milk, accounts for 80 percent of milk protein, and the Casein is composed of alpha s 1-CN、α s 2-CN, beta-CN, kappa-CN, it is a complete protein (containing 8 essential amino acids which can not be synthesized by human body), it is a natural amino acid treasure-house, it has very high nutritive value, it has been found that it can be widely used for preventing and curing osteoporosis and rickets, regulating blood pressure, and it is used as liquid stabilizer, etc., at the same time, it is called "mineral carrier" because it can promote the high-efficient absorption of macroelements (Ca, mg) and microelements (Fe, Z, cu, cr, se, etc.).
However, cow milk is classified as one of eight allergens by food and agriculture organization of the united nations, and investigation shows that most infants are allergic to casein, allergic people can induce diseases when eating the cow milk, mild people can induce diseases when eating the cow milk, and allergic shock can be caused when the cow milk is severe, so that life is threatened. Among them, α s1-CN is considered as one of the major allergens causing cow's milk allergy.
In the prior art, the structure of casein is modified mainly by methods such as physical, chemical, enzyme, genetic engineering and the like, so that the aim of changing the allergenicity of the casein is fulfilled. The invention patent CN 105211294A discloses a method for reducing casein allergenicity in cow milk by using high static pressure, and the method still uses a pure physical process and has the defects of high vacuum packaging difficulty, low efficiency, high cost and the like. The invention patent CN 114504051A discloses a method for efficiently degrading casein antigenicity by chymosin pretreatment based on molecular simulation, which uses an enzymatic process with strong specificity, but has the defects of high cost, influence on casein quality by enzyme deactivation operation and the like. Therefore, the method for preparing the hypoallergenic casein powder, which can effectively reduce the allergenicity, accelerate the reaction process and promote the industrial production, and has the advantages of high efficiency, greenness, low quality loss, better flavor and easy acceptance by consumers, is urgently needed in the field.
Disclosure of Invention
In order to solve the problems, the invention provides a method for preparing hypoallergenic protein by using cold plasma and glycosylation modification. The method provided by the invention not only effectively reduces allergenicity, but also has short reaction time, can promote industrial production, and is a process for preparing low-allergenicity casein, which is efficient, green, low in quality loss, better in flavor and more acceptable to consumers.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a method for preparing hypoallergenic protein by cold plasma and glycosylation modification, which comprises the following steps:
mixing the protein powder with water to obtain protein liquid;
treating the protein liquid by cold plasma to obtain treated protein liquid;
mixing the treated protein solution with sugar to obtain a mixed solution;
and heating the mixed solution in water bath for 30-60 min to obtain the hypoallergenic protein.
Preferably, the conditions of the cold plasma treatment include: the cold plasma generator adopts dielectric barrier discharge technology, air is adopted as an air source, the voltage is 50-80V, the power is 50-100W, and the treatment time is 1-5 min.
Preferably, the temperature of the water bath heating is 50-80 ℃.
Preferably, the mass fraction of the protein powder in the protein liquid before cold plasma treatment is 1-4%.
Preferably, the mass ratio of the protein powder to the sugar is 1 (1-2).
Preferably, the protein powder comprises casein powder.
Preferably, drying treatment is further included after the water bath heating is finished; the drying process comprises freeze drying.
Preferably, the sugar comprises one or more of glucose, galactose, fructose, lactose and dextran.
Has the advantages that:
the invention provides a method for preparing hypoallergenic protein by cold plasma and glycosylation modification, which comprises the following steps: mixing the protein powder with water to obtain protein liquid; treating the protein liquid by cold plasma to obtain treated protein liquid; mixing the treated protein solution with sugar to obtain a mixed solution; and heating the mixed solution in water bath for 30-60 min to obtain the hypoallergenic protein. The invention provides a novel physical synergistic double-modification method with effect superposition, which is characterized in that the cold plasma is utilized to process protein and then the protein and polysaccharide are subjected to glycosylation reaction, so that the superposition modification of physical means and chemical means is realized, the allergenicity is reduced by over 80 percent, the effect is obvious, the grafting rate is obviously improved, the glycosylation process is accelerated, the reaction time is shortened, the industrial production is promoted, the operation is simple and convenient, the requirements of future large-scale industrial production are met, the produced low-allergenicity protein is good in quality, good in flavor and easy to accept by consumers, no additive or pollution is generated in the production process, no loss is generated in the food quality, the novel physical synergistic double-modification method is a novel physical synergistic double-modification method, the novel physical synergistic double-modification method can be applied to various products, the casein intake of allergic people is favorably improved, and the novel physical synergistic double-modification method has a huge application prospect.
Detailed Description
The invention provides a method for preparing hypoallergenic protein by cold plasma and glycosylation modification, which comprises the following steps:
mixing the protein powder with water to obtain protein liquid;
treating the protein liquid by cold plasma to obtain treated protein liquid;
mixing the treated protein solution with sugar to obtain a mixed solution;
and heating the mixed solution in water bath for 30-60 min to obtain the hypoallergenic protein.
The invention mixes protein powder with water to obtain protein liquid. In the present invention, the protein powder preferably comprises casein powder; the mass fraction of the protein powder in the protein liquid is preferably 1-4%, more preferably 2-4%, and even more preferably 2% or 4%. The invention mixes protein powder with proper quality with water, which can make the protein powder fully dissolved in the water.
After the protein liquid is obtained, the protein liquid is processed by cold plasma to obtain the processed protein liquid. In the present invention, the conditions of the cold plasma treatment preferably include: the cold plasma generator adopts a dielectric barrier discharge technology, an air source adopts air, the voltage is 50-80V, the power is 50-100W, and the processing time is 1-5 min; the voltage is further preferably 50V, 60V, 70V or 80V, more preferably 80V; the power is further preferably 80W; the time for the cold plasma treatment is more preferably 2 to 5min, and still more preferably 3min. According to the invention, the cold plasma is adopted to treat the protein liquid, so that the method is green, safe and pollution-free, the treatment condition is mild (can be carried out under atmospheric conditions), and the solution treated by the cold plasma is in a high-activity state due to the existence of a large amount of active substances, so that the reaction speed is high, the processing cost is low, the nutritional value of casein is not influenced, and the method conforms to the modern green processing concept; and the treated protein solution is developed to a certain extent when the subsequent glycosylation reaction with sugar occurs because the structure is catalyzed and oxidized by the active substance, so that the glycosylation process can be further accelerated, the reaction time can be shortened, and the further reduction of protein sensitization can be promoted. The source of the plasma generator of the dielectric barrier discharge technology is not particularly required, and the commercial products known by the technical personnel in the field can be adopted. The cold plasma generator of the dielectric barrier discharge technology used in the embodiment of the invention is preferably purchased from Nanjing Su Man plasma technology Co., ltd, and the model is DBD-50.
After the treated protein liquid is obtained, the treated protein liquid is mixed with sugar to obtain a mixed liquid. In the invention, the mass ratio of the sugar to the protein powder is preferably (1-2): 1, more preferably 1:1; the sugar preferably comprises one or more of glucose, galactose, fructose, lactose and dextran, more preferably lactose or fructose. According to the invention, proper amount of sugar is selected to be mixed with the treated protein liquid, so that the situation that subsequent glycosylation is insufficient due to too low sugar content can be avoided, the sensitization of the prepared low-sensitization protein is not obviously reduced compared with that of the untreated protein, and the situation that polysaccharide residue is caused by too high polysaccharide mass fraction to influence the quality of the low-sensitization protein can be avoided.
After the mixed solution is obtained, the mixed solution is subjected to water bath heating for 30-60 min to obtain the hypoallergenic protein. In the invention, the time of the water bath heating is preferably 35-50 min, and more preferably 40min; the temperature of the water bath heating is preferably 50 to 80 ℃, more preferably 55 to 70 ℃, and even more preferably 60 ℃. The invention solves the defects that the casein powder quality is damaged due to color deepening caused by glycosylation due to overhigh temperature, and the allergenicity is not reduced well because glycosylation reaction cannot be effectively carried out due to overhigh temperature through proper heating temperature.
In the invention, after the water bath heating is finished, a drying treatment is preferably further included; the drying process preferably comprises freeze-drying. The method of freeze-drying is not particularly required in the present invention, and methods known to those skilled in the art may be used.
The invention provides a novel physical synergistic double-modification method with effect superposition, which not only obviously reduces the allergenicity of casein, but also obviously improves the glycosylation efficiency, accelerates the glycosylation process, meets the requirements of future large-scale industrial production, has no chemical addition and food pollution in the treatment process, is natural and green, has no adverse effect on the quality of the casein, has good quality of protein powder, better flavor and is more easily accepted by consumers, can be effectively applied to various products, is favorable for improving the nutrient intake of casein allergy crowds, and has huge application prospect and social value.
In order to further illustrate the present invention, the method for preparing hypoallergenic proteins by cold plasma synergistic glycosylation modification provided by the present invention is described in detail below with reference to the examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A method for preparing hypoallergenic casein powder by cold plasma and glycosylation modification comprises the following steps:
(1) Fully dissolving casein powder in distilled water, and treating with cold plasma; wherein the plasma adopts a cold plasma generator of dielectric barrier discharge technology, the air source adopts air, the voltage is 70V, the power is 70W, and the processing time is 2min; the mass fraction of the casein powder dissolved in distilled water is 2%;
(2) Adding galactose into the solution pretreated in the step (1), wherein the mass ratio of the galactose to the casein powder in the step (1) is 1:1, uniformly stirring by using a magnetic stirrer to obtain a mixed solution;
(3) And (3) heating the mixed solution obtained in the step (2) in a water bath for 40min at the heating temperature of 60 ℃, and then quickly freezing and drying to obtain the hypoallergenic casein powder.
Example 2
A method for preparing hypoallergenic casein powder by cold plasma and glycosylation modification comprises the following steps:
(1) Fully dissolving casein powder in distilled water, and treating with cold plasma; wherein the plasma adopts a cold plasma generator of dielectric barrier discharge technology, the air source adopts air, the voltage is 80V, the power is 60W, and the processing time is 3min; the mass fraction of the casein powder dissolved in distilled water is 4%;
(2) Adding lactose into the solution pretreated in the step (1), wherein the mass ratio of lactose to casein powder in the step (1) is 1:1.5, uniformly stirring by using a magnetic stirrer to obtain a mixed solution;
(3) And (3) heating the mixed solution obtained in the step (2) in a water bath for 30min at the heating temperature of 70 ℃, and then quickly freezing and drying to obtain the hypoallergenic casein powder.
Example 3
A method for preparing hypoallergenic casein powder by cold plasma and glycosylation modification comprises the following steps:
(1) Fully dissolving casein powder in distilled water, and treating with cold plasma; wherein the plasma adopts a cold plasma generator of dielectric barrier discharge technology, the air source adopts air, the voltage is 60V, the power is 90W, and the processing time is 5min; the mass fraction of the casein powder dissolved in distilled water is 1 percent;
(2) Adding fructose into the solution pretreated in the step (1), wherein the mass ratio of the fructose to the casein powder in the step (1) is 1:2, uniformly stirring by using a magnetic stirrer to obtain a mixed solution;
(3) And (3) heating the mixed solution obtained in the step (2) in a water bath for 60min at the heating temperature of 50 ℃, and then quickly freezing and drying to obtain the hypoallergenic casein powder.
Example 4
A method for preparing hypoallergenic casein powder by cold plasma and glycosylation modification comprises the following steps:
(1) Fully dissolving casein powder in distilled water, and treating with cold plasma; wherein the plasma adopts a cold plasma generator of dielectric barrier discharge technology, the air source adopts air, the voltage is 80V, the power is 100W, and the processing time is 1min; the mass fraction of the casein powder dissolved in distilled water is 2%;
(2) Adding glucan into the solution pretreated in the step (1), wherein the mass ratio of the glucan to the casein powder in the step (1) is 1:1, uniformly stirring by using a magnetic stirrer to obtain a mixed solution;
(3) And (3) heating the mixed solution obtained in the step (2) in a water bath for 35min at the heating temperature of 60 ℃, and then quickly freezing and drying to obtain the hypoallergenic casein powder.
Comparative example 1
A method similar to example 1, except that the protein solution after cold plasma treatment was directly freeze-dried to obtain hypoallergenic casein powder.
Comparative example 2
A method for preparing hypoallergenic protein powder by cold plasma and glycosylation modification comprises the following steps:
(1) Fully dissolving casein powder and galactose in distilled water to obtain a mixed solution; the mass fraction of the casein powder dissolved in distilled water is 2%, and the mass fraction of the galactose dissolved in distilled water is 5%;
(2) And (2) heating the mixed solution obtained in the step (1) in a water bath for 40min (the water bath heating temperature is 60 ℃), and then quickly freezing and drying to obtain the hypoallergenic casein powder.
Application example 1
Reduced sensitization is characterized by:
the antigen amount of the hypoallergenic casein powder in the examples 1-4 and the comparative examples 1-2 is respectively measured by adopting an indirect competitive enzyme-linked immunosorbent assay, and is converted into a specific reduction ratio, and the specific operation steps are as follows:
(1) An indirect competitive enzyme linked immunosorbent assay:
the specific operation method is described in Liu Xiaoyu, li Zheng, zhang Ying, good crown, luo Yongkang, the influence of enzymolysis on the antigenicity of the casein in cow milk [ J ] the Chinese dairy industry, 2011,39 (02): 27-30 ];
(2) Calculating the sensitization reduction rate:
antigen inhibition rate = (B) 0 -B)/B 0 ×100％
In the formula: b and B 0 The absorbance values of the tested sample and the uncompetitive system are respectively. The antigen inhibition rate is proportional to the antigen amount of the analyte, and the larger the antigen inhibition rate is, the larger the antigen amount of the analyte is, the worse the allergenicity reduction effect is.
The results are shown in Table 1.
TABLE 1 inhibition of alpha-casein antigenicity in hypoallergenic casein prepared in the different examples
As can be seen from Table 1, the casein allergenicity reduction effect prepared by the method provided by the invention is remarkable, the alpha-casein antigenicity inhibition rate is reduced by more than 70%, the effect is better than that of casein powder prepared by single use of cold plasma treatment (comparative example 1) or glycosylation modification (comparative example 2), and the result shows that the developed casein powder can effectively reduce allergenicity, is beneficial to nutrition intake of allergic people, and has huge application prospect and social value.
Application example 2
The reaction rates of the hypoallergenic casein powder in examples 1 to 4 and comparative examples 1 to 2 were characterized as follows:
the reaction rate is greatly improved and represented by using the glycosylation Degree (DG), specifically, free amino groups are determined by o-phthaldialdehyde (OPA), the specific operation method is shown in [ many rainbow, glycinin glycosylation graft modification and thermal aggregation behavior research [ D ]. University of southern China, 2010 ], and the detection result is shown in Table 2.
TABLE 2 degree of grafting of hypoallergenic casein prepared in the different examples
| Group of | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 |
| DG | 14.5％ | 17.9％ | 11.2％ | 9.1％ | - | 6.1％ |
As can be seen from Table 2, the casein powder prepared by the method provided by the invention has higher glycosylation degree in the same treatment time, and meanwhile, in order to achieve the same glycosylation degree, the time used by the method is greatly shorter than that used for glycosylation modification alone, so that the allergenicity is greatly reduced, and the used cold plasma is a novel technology which is efficient, green, free of additive, low in energy consumption and simple and convenient, conforms to the future food processing development trend, and is beneficial to future large-scale industrial production.
Application example 3
The hypoallergenic casein milk powders prepared in examples 1 to 4 and comparative examples 1 to 2 were evaluated by 10 evaluators in terms of both flavor and mouthfeel, respectively. The flavor and mouthfeel scoring criteria are shown in table 3, and the scoring results are shown in table 4.
TABLE 3 flavor and mouthfeel Scoring standards
| Flavor (I) and flavor (II) | Taste of the product | Scoring |
| No peculiar smell, strong milk flavor | Soft, palatable and slightly sweet | A |
| No peculiar smell, light milk fragrance | Soft, palatable and slightly sweet | B |
| No peculiar smell and no milk fragrance | Hard, palatable and slightly bitter | C |
| No peculiar smell and no milk fragrance | A hard, uncomfortable and bitter taste | D |
Table 4 flavor and mouthfeel scoring results
| Group of | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 |
| Scoring | A | A | B | B | D | C |
As can be seen from Table 4, the casein powder produced by the method has good flavor and good taste, and is more acceptable to consumers.
In conclusion, the method provided by the invention can obviously reduce the sensitization of casein, effectively accelerate the glycosylation process, improve the efficiency, promote the industrial production, and meet the technical development trend of the future food industry.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A method for preparing hypoallergenic protein by cold plasma and glycosylation modification is characterized by comprising the following steps:
mixing the protein powder with water to obtain protein liquid;
treating the protein liquid by cold plasma to obtain treated protein liquid;
mixing the treated protein solution with sugar to obtain a mixed solution;
and heating the mixed solution in water bath for 30-60 min to obtain the hypoallergenic protein.
2. The method of claim 1, wherein the conditions of the cold plasma process comprise: the cold plasma generator adopts dielectric barrier discharge technology, air is adopted as an air source, the voltage is 50-80V, the power is 50-100W, and the treatment time is 1-5 min.
3. The method according to claim 1 or 2, wherein the temperature of the water bath heating is 50-80 ℃.
4. The method as claimed in claim 1 or 2, wherein the mass fraction of protein powder in the protein liquid before cold plasma treatment is 1-4%.
5. The method as claimed in claim 1 or 2, wherein the mass ratio of the protein powder to the sugar is 1 (1-2).
6. The method of claim 1 or 2, wherein the protein powder comprises casein powder.
7. The method according to claim 1 or 2, characterized in that the method further comprises a drying treatment after the water bath heating; the drying process comprises freeze drying.
8. The method of claim 1 or 2, wherein the sugar comprises one or more of glucose, galactose, fructose, lactose and dextran.
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| CN104719610A (en) * | 2015-03-25 | 2015-06-24 | 中国农业大学 | Hypoallergenic milk protein powder and preparation method thereof |
| CN114287584A (en) * | 2021-12-13 | 2022-04-08 | 华南理工大学 | Low-sensitization shrimp paste and preparation method and application thereof |
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| CN104719610A (en) * | 2015-03-25 | 2015-06-24 | 中国农业大学 | Hypoallergenic milk protein powder and preparation method thereof |
| CN114287584A (en) * | 2021-12-13 | 2022-04-08 | 华南理工大学 | Low-sensitization shrimp paste and preparation method and application thereof |
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