CN116725195A - Whey protein product and method for preparing same - Google Patents
Whey protein product and method for preparing same Download PDFInfo
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- CN116725195A CN116725195A CN202310771308.5A CN202310771308A CN116725195A CN 116725195 A CN116725195 A CN 116725195A CN 202310771308 A CN202310771308 A CN 202310771308A CN 116725195 A CN116725195 A CN 116725195A
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- Prior art keywords
- lactose
- whey protein
- protein
- mass
- composition
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- 239000000758 substrate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a whey protein product and a preparation method thereof, wherein the product composition mainly comprises whey protein, carbohydrate and a small amount of ash and trace elements, wherein the carbohydrate comprises lactose and lactose degradation components, and the content of the whey protein is 8-80% by mass based on the total dry mass of the composition; the lactose content is 0-5% by mass, and the carbohydrate content other than lactose is 10-75% by mass.
Description
Technical Field
The invention belongs to the field of foods, relates to a protein product or food and a preparation method thereof, and more particularly relates to a whey protein product or food and a preparation method thereof.
Background
Cow milk contains a variety of rich nutrients, the most predominant of which include protein, fat and lactose. The protein content in cow milk is 2.8% -3.3%, and the cow milk mainly comprises about 80% of casein and about 20% of whey protein. According to different requirements, the product with different requirements can be prepared by combining the processes of acid precipitation, fermentation, membrane filtration, ion exchange, concentration, sterilization, drying and the like. Protein materials currently on the market include whole protein products, concentrated milk proteins (MPC 40, MPC70, MPC80, etc.), casein powder (MCC) and various whey proteins, desalted whey powder (D70, D90), concentrated Whey Protein (WPC), isolated Whey Protein (WPI), etc.
Milk proteins play a vital role in the flavour of all dairy products. As part of the sensory experience, proteins provide mouthfeel, viscosity, and texture to the dairy product. Amino acids and polypeptides can cause a basic taste, but can also serve as starting substrates for many volatile aromatic active compounds. Proteolytic and subsequently released amino acids and polypeptides are sources and matrices of many desirable and undesirable flavors. In cheese and other fermented dairy products, the heat treatment process affects the flavour potential of proteins by denaturation, release of sulphur compounds and typically scalding the egg aroma of milk. Denaturation also allows proteins to break down more easily, affecting flavor and flavor development. In theory, undegraded proteins should be odorless. However, dairy proteins as food materials are not 100% proteins. The presence of fat, ash, carbohydrates and other ingredients in varying amounts also significantly affects the final flavor and flavor stability of the dairy protein.
In addition, during the application of the protein raw material, it was found that the raw material was degraded with the lapse of storage time, such as degradation of solubility, deterioration of flavor, caking of powder, and the like. If the late raw materials are applied to various products, precipitation can occur, and meanwhile, the flavor is poor, so that not only the sensory quality of the products is affected, but also the exertion of other functional characteristics is affected, and the application of the milk protein raw materials in foods is limited to a certain extent. Many documents have been studied specially for reasons and influencing factors of the reduction of the water solubility, for example, the improvement of the water solubility and the prolongation of the dissolution time can promote the dissolution of whey raw materials, and the improvement of the water solubility can be realized by carrying out enzymatic hydrolysis, high-pressure and high-shear treatment and reducing the air inlet temperature of spray drying on the whey raw materials. In terms of flavor, it is common to add other flavor components to cover the problem of deterioration of the flavor of milk proteins.
Further, it is known that whey protein can be obtained by membrane processing, and whey can also be obtained by cheese making. Thus, the source of whey protein has a great influence on the flavor and flavor change of whey protein. The flavor of whey is affected by the different cheese types. The flavour (sensory perception and volatile components) of the thermophilic starter is different from that of the mesophilic starter. The whey obtained from acid-coagulated milk has more odor. In addition, the addition of enzyme preparations such as lipases can increase the free fatty acid content of whey, which also affects the formation of some undesirable flavors such as spoilage, waxy taste, animal taste, etc. Thus, it is not surprising that the finished dried protein concentrates and isolates also exhibit flavor diversity.
Liquid whey, on the other hand, undergoes a series of processing techniques to concentrate and isolate whey proteins. Pasteurization, membrane filtration, concentration and spray drying are all steps that can induce the formation of flavor compounds. Although whey protein production has a general process, each device is different, with specific device parameters, times, temperatures, etc. leading to variations in the final product.
The main components of the current whey protein powder are protein, lactose, minerals and a small amount of fat, and the components are also the main factors which finally influence the quality of the product. If ice cream is produced from sweet whey, the problem of salty taste of the product occurs, and at the same time ice cream produced from whey materials with high lactose content causes deterioration of the product quality, a gritty feel occurs, and the use of the whey composition is limited.
Further, related patents of existing whey proteins focus on the preparation process of whey proteins, modification of whey proteins, and application of whey proteins. For example:
citation 1 discloses a desalination method of whey powder in terms of preparation process, which dissolves sweet whey powder, and carries out desalination treatment through ion exchange, nanofiltration and electrodialysis to obtain desalted whey liquid. Citation 2 discloses a concentrated whey protein WPC80 and a method for preparing the same, wherein enrichment of alpha-lactalbumin is achieved through a membrane filtration technology, and concentrated whey protein with high alpha-lactalbumin content is prepared. Reference 3 discloses a method for preparing desalted whey powder, and discloses a technique of separating whey protein and lactose by membrane filtration, drying separately and mixing again.
In the aspect of protein modification, a high-protein denatured whey protein composition, related products, a production method and application thereof are disclosed in cited document 4, and the purpose of preparing micronized whey protein is achieved by means of pH change, heating, shearing and the like, so that the composition can be applied to various products as fat substitution. Citation 5 discloses a whey protein concentrate, its preparation and use, in which the gel properties of the product can be improved by increasing the pH by adding carbonate during the preparation process. Citation 6 discloses a whey protein powder and a method for producing the same, wherein concentrated whey protein powder is granulated by adding galactooligosaccharide to improve the brewing. Reference 7 discloses a method for preparing a fat substitute using whey protein as a matrix, wherein a mixed solution of calcium chloride, xanthan gum and whey protein is prepared, and the fat substitute is realized through heat treatment and micronization treatment.
In the aspect of whey protein application, a non-denatured whey protein concentrate powder is disclosed in cited document 8 as a health product for preparing anti-fatigue.
In addition, it is known that lactose is also commonly controlled for protein products in order to alleviate lactose intolerance, for example, reference 9 discloses a low lactose milk powder and a preparation method thereof, and lactase and raw milk are added in the mixing process, enzymolysis is performed under proper conditions, and other ingredients are added at the same time, so as to prepare the low lactose milk powder. Reference 10 discloses a process for producing high-protein low-lactose skim milk powder, which comprises the steps of removing lactose by a dynamic membrane filtration technology, drying, and properly reducing the lactose proportion, which is different from the common skim milk powder.
Citation literature:
citation 1: CN101961055B
Citation 2: CN104304642B
Citation 3: CN111919908A
Citation 4: CN105792659B
Citation 5: CN102595923B
Citation 7: CN110771903B
Citation 8: CN100421568C
Citation 9: CN106804706A
Citation 10: CN109984198A
Disclosure of Invention
Problems to be solved by the invention
As previously mentioned, most of the current concerns for protein products, especially infusible products, are about their nutritional and rapid solubility (e.g. dissolution rate of cold water), and the flavor or mouthfeel of these protein products is generally focused on the choice of hydrolytic enzyme (endo/exo enzyme) or masked by the addition of flavor additives.
Further, regarding whey protein products, it seems that the prior art is more concerned about the isolation and purification methods thereof.
In cited document 1, salt-containing whey powder is redissolved for desalination, whey sources of different suppliers are different, the process is different, the texture and the flavor of the product are greatly different, after redissolved and desalted, the product is heated again, the protein denaturation rate of the final product is increased, the nutritive value is reduced, meanwhile, bad flavors are easier to generate, and the quality of the sample is rapidly reduced in the storage period.
In cited document 2, although the problem of increasing the protein concentration is solved, no guidance suggestion is given at all on the flavor change during the protein shelf life and the direction of the raw material application. Also, citation 3 realizes the preparation of high quality desalted whey powder after desalting lactose, but the adoption of a large number of membrane filtration processes tends to raise the production cost, but no suggestion is made on the dispersion stability after storage.
In addition, for the lactose content of the protein product, although the references 9 and 10 reduce the lactose content in the protein product by means of enzymolysis or membrane filtration, the measure is only to cope with lactose intolerance and to increase the total protein content.
Accordingly, in view of the above state of the art, the present invention provides a whey protein composition having improved flavor and storage dispersion stability by containing a specific content of whey protein and containing a hydrolysate including lactose, thereby having improved flavor and storage dispersion stability.
Further, the present invention also provides a method for preparing the above whey protein composition by hydrolyzing lactose in the whey protein-enriched component to obtain the above composition.
The present invention also provides a flushable preparation containing or using the whey protein composition.
Solution for solving the problem
Through long-term researches of the inventor, the technical problems can be solved through implementation of the following technical scheme:
[1] first, the present invention provides a protein composition, wherein the composition comprises whey protein and a carbohydrate, wherein,
the carbohydrate includes lactose and lactose degrading components,
and, based on the total dry mass of the composition,
the content of the whey protein is 8-80% by mass; the lactose content is 0-5 mass%.
The content of the carbohydrate other than lactose is 10 to 75% by mass.
[2] The composition according to [1], wherein the whey protein is at least partially desalted whey protein.
[3] The composition according to [1] or [2], wherein the whey protein is derived from membrane-filtered whey protein.
[4] The composition according to any one of [1] to [3], wherein substantially all of the carbohydrate is derived from a lactose degrading component.
[5] The composition according to any one of [1] to [4], wherein the composition is a powdery composition.
[6] Further, the present invention also provides a flushable or frozen protein product, wherein the product comprises or uses a composition according to any one of the above [1] to [5].
[7] Furthermore, the invention also provides a method for preparing a protein composition, wherein the method comprises the following steps:
a step of separating whey protein to separate a whey protein-enriched component (A) from the raw milk;
a desalting step of at least partially desalting the component (A) to obtain a desalted component (B);
a lactose degradation step of subjecting the component (B) to enzymolysis in the presence of lactase to at least partially degrade lactose in the component (B),
in the step of degrading lactose, the degradation degree of lactose is 70% or more based on the total lactose in the component (B).
[8] The method according to [7], wherein the step of separating whey protein further comprises a step of degreasing.
[9] The method according to [7] or [8], wherein the casein content in the component (A) is 1% by mass or less based on the total protein.
[10] The method according to any one of [7] to [9], further comprising a step of spray-drying the component (B), wherein the inlet air temperature of the spray-drying is not more than 140 ℃, and wherein the solid content of the component (B) is optionally adjusted before the step of drying.
ADVANTAGEOUS EFFECTS OF INVENTION
Through implementation of the technical scheme, the invention can obtain the following technical effects:
1) The present invention can avoid bad flavors possibly existing in whey proteins, which may be derived from sources of whey proteins or a preparation process, by formulating lactose hydrolysates in the whey protein composition, and it has been found that the whey protein composition of the present invention can avoid problems of deterioration of dispersion stability in existing protein products even after storage, increasing consumer preference.
2) The composition of the present invention can provide excellent flavor and an improvement effect of storage dispersion stability even for whey proteins derived from different sources and whey proteins obtained by different processes.
3) In some preferred embodiments, the present invention provides a whey protein component by membrane filtration to further improve the flavor and storage dispersion stability of the whey protein composition.
4) The invention can inhibit the flavor deterioration without excessively using membrane filtration separation means, thus having relatively better economical efficiency.
5) The invention realizes the improvement of the flavor of the product by lactose hydrolysis technology, and can ensure that the solubility of the product is not affected.
Drawings
Fig. 1: lactose enzymolysis degree data;
fig. 2: appearance of the inventive test example 2, comparative example and reference example products:
1: experimental example 2;2: comparative example; 3: a reference example;
fig. 3: the condition of solubility change during storage;
fig. 4: application test data diagram.
Detailed Description
The following describes embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the configurations described below, and various modifications are possible within the scope of the invention as claimed, and embodiments and examples obtained by appropriately combining the technical means disclosed in the different embodiments and examples are also included in the technical scope of the present invention.
< definition >
Unless otherwise indicated, all units used in this specification are units of international standard, and numerical values, ranges of values, etc. appearing in the present invention are understood to include systematic errors unavoidable in industrial production.
In the present specification, the numerical range indicated by the term "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, a numerical range indicated by "above" or "below" is a numerical range including the present number.
In the present specification, the meaning of "can" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, the use of "optional" or "optional/optional" means that certain substances, components, steps of performing, conditions of applying, etc. may or may not be used.
In the present specification, unless otherwise specified, "normal temperature" or "room temperature" as used herein refers generally to a temperature of 23.+ -. 3 ℃.
In this specification, the use of "substantially identical" means to the same extent except for uncontrollable systematic errors.
In the present specification, unit names used are international standard unit names, and "%" used represent weight or mass% unless otherwise specified.
In this specification, the use of "amount" refers to "quality" unless specifically stated otherwise.
Reference throughout this specification to "some specific/preferred embodiments," "other specific/preferred embodiments," "an embodiment," and so forth, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the elements may be combined in any suitable manner in the various embodiments.
The present invention provides a protein composition which is suppressed in bad flavor and which can avoid the problem of deterioration of dispersion stability with storage time in the prior art even when stored. The lactose in the composition containing the whey protein is at least partially hydrolyzed, so that the composition of the saccharide component is changed, the condition of Maillard reaction in the subsequent heat history possibly experienced is changed, the unpleasant flavor possibly existing in protein substances can be avoided, and lactose intolerance phenomenon existing in people with certain characteristics can be inhibited. Furthermore, the compositions of the present invention may also have good solubility.
Further, the present invention also provides a method for preparing the aforementioned protein composition, in which the above-mentioned problems of the present invention can be solved by degrading the purified whey protein-enriched fraction with lactase and controlling lactose and lactose degradation components in the final whey protein product within a limited range.
< first aspect >
In a first aspect of the present invention there is provided a protein composition which is a composition comprising mainly whey protein and a carbohydrate, and the carbohydrate comprises lactose and lactose degrading components.
(whey protein)
The raw milk from which the whey protein of the present invention is derived is not particularly limited, and may be derived from various usual animal milks, preferably from cow milk, sheep milk, horse milk, camel milk, or the like, and more preferably from cow milk.
Whey protein can be isolated from the animal milk as the raw milk by separation or purification.
In some embodiments, the separation or purification means described above includes a degreasing treatment to separate the fat component from the animal milk material. The degreasing method is not particularly limited in principle, and may be performed by a method such as centrifugation. At least 90 mass% or more, preferably 92 mass% or more, more preferably 95 mass% or more, and preferably 99 mass% or more of the total fat and oil in the animal milk raw material is separated by the degreasing treatment.
In some specific embodiments, the above-described separation or purification further comprises separating the protein from the raw milk (which has been subjected to a degreasing treatment). For protein separation, mainly casein is separated. The method for separating casein is not particularly limited. For example, the separation (acid whey) may be carried out by adjusting the pH of raw milk, and by adding an acidic substance to cause casein to undergo coagulation and precipitation in the vicinity of its isoelectric point; alternatively, the whey component (sweet whey) is separated while cheese is being formed by optionally adding components such as a coagulant and a starter to the raw milk. Alternatively, the whey protein-containing fraction may be obtained by membrane filtration by using a filtration membrane of suitable pore size to entrap and separate protein components of different molecular weights.
In some embodiments, the above-described separation or purification further comprises a desalting step, preferably, the whey protein-enriched fraction may be further subjected to desalting treatment after defatting and protein separation. The desalting treatment is not particularly limited in principle, and may be performed by membrane filtration (nanofiltration (NF) and/or electrodialysis), for example. In some preferred embodiments, 70 mass% or more, preferably 80 mass% or more, more preferably 90 mass% or more of the inorganic (mineral) salt may be removed by the desalting treatment.
In addition, optionally, the protein component may be further concentrated during or after the above desalting treatment, wherein the concentration includes improvement of whey protein purity and/or adjustment of system solid content, and the concentration may be performed by ultrafiltration, reverse osmosis, or the like. After desalting and optional concentration, an enriched product containing whey protein is obtained.
For the whey protein-containing concentrate obtained by the above possible individual process treatments, whey protein solids of different purity may be further obtained by drying, typically by spray drying or the like.
In this case, the whey protein powder may include inorganic (mineral) salts in addition to whey protein and carbohydrate. For each of the above processes, optionally, steps such as sterilization, component adjustment, and the like may be performed between the processes, if necessary.
The source of whey protein of the present invention can be obtained from commercially available products such as various desalted whey powder, concentrated whey powder, and isolated whey protein.
(carbohydrates)
The carbohydrates of the present invention include lactose and lactose degradation components, it being noted that the carbohydrates may be derived substantially entirely from lactose degradation components, that is, the lactose content may be 0, i.e., the carbohydrates may not include lactose; and in the case of lactose, the lactose content is 5 mass% or less based on the total mass of the composition.
The lactose of the present invention can be of various sources. In some embodiments, the lactose may be lactose contained or remaining in whey protein, and in other embodiments, lactose in the composition may be additional freshly added lactose.
The lactose degradation component of the present invention may be a product obtained by hydrolyzing lactose in the presence of lactase (β -galactosidase). The conditions for hydrolysis are not particularly limited, and may be carried out using hydrolysis conditions known in the art. Lactose is primarily degraded from disaccharides to monosaccharides by hydrolysis of lactase.
(other Components)
The protein composition of the present invention may contain a certain amount of water, residual oils and fats, inorganic (mineral) salts, and the like, in addition to the whey protein, lactose, and lactose-degrading components. In some preferred embodiments, the protein composition of the present invention contains 5 mass% or less, preferably 3 mass% or less, more preferably 1 mass% or less, and still more preferably 0.5 mass% or less of other proteins than whey protein, based on the total proteins therein.
(composition of the composition)
In some specific embodiments of the invention, the whey protein (dry weight) is present in an amount of 8 to 80 mass%, preferably 10 to 75 mass%, such as 10 mass%, 12 mass%, 25 mass%, 30 mass%, 40 mass%, 50 mass%, 55 mass%, 60 mass%, 65 mass%, etc., based on the total mass of the protein composition of the invention.
In other specific embodiments of the invention, the lactose (dry weight) may be present in an amount of 5 mass% or less, or 4.5 mass% or less, for example 4 mass% or less, 3.5 mass% or less, typically 3 mass%, 2.5 mass%, 2 mass%, 1.5 mass%, 1 mass%, 0.5 mass% or less, based on the total mass of the protein composition of the invention.
In other specific embodiments, the content of other carbohydrates (including lactose degrading components) than lactose may be 10 to 75% by mass, preferably 20 to 75% by mass, more preferably 30 to 75% by mass, still more preferably 40 to 75% by mass, for example 50% by mass, 55% by mass, etc. In other specific embodiments, the carbohydrates in the composition are all derived from the lactose degrading component.
In addition, the content of other components in the composition is not particularly limited, and for example, the content of the inorganic (mineral) salt may be 30 mass% or less or 20 mass% or less or 15 mass% or less, for example, 1 to 8 mass% or 2 to 6 mass% or the like; the residual moisture content of the composition may be 1 to 5 mass%, preferably 2 to 4 mass%; the content of the residual fat may be 5 mass% or less, preferably 3 mass% or less.
In addition, for the compositions of the present invention, it is preferred from a suitable Maillard reaction standpoint that the temperature of the composition during its preparation be no more than 150 ℃, preferably no more than 120 ℃.
< second aspect >
In a second aspect of the present invention, a method for producing a protein composition which can be the protein composition according to the above < first aspect > of the present invention is disclosed. Further, the specific form of the composition of the present invention is not particularly limited, and may be, for example, a solid or semi-solid form, and preferably, may be a solid, particularly a powdery solid.
The method for producing the protein composition of the present invention is not particularly limited, and preferably, the following two methods can be used:
in the first mode (blending method), the composition of the present invention can be obtained by blending various components in the composition, drying, and the like.
For each of the above components, it is commercially available.
For example, whey proteins therein may be obtained from commercially available whey protein powders, which may be at least partially desalted. Examples of such whey protein powder include desalted whey protein, concentrated Whey Protein (WPC) and isolated Whey Protein (WPI). These commercially available products may be further processed as desired to obtain whey protein starting materials of suitable purity or composition.
The whey protein material may be mixed with lactose, degradation products of lactose, oils and fats, inorganic (mineral) salts, and other components, in the presence of an appropriate amount of water, or may be dry-mixed.
In the second mode (in situ method), as a preferred mode of the present invention, there is also provided a method for producing the protein composition of the present invention from raw milk derived from an animal. The method comprises the following steps:
a step of separating whey protein to separate a whey protein-enriched component (A) from the raw milk;
a desalting step of at least partially desalting the component (A) to obtain a desalted component (B);
and a lactose degradation step of subjecting the component (B) to enzymatic hydrolysis in the presence of lactase to at least partially degrade lactose in the component (B), wherein the lactose degradation degree is 70% or more, preferably 80% or more or 90% or more by mass, or substantially all of lactose in the component (B) is degraded.
More specifically, in the second mode:
step of separating whey protein：
As described above, casein in raw milk may be separated by precipitation or the like by adding an acidic component to the raw milk to adjust the pH, and whey protein may be obtained, and the pH may generally range from 4 to 5. The whey protein fraction thus obtained may generally be referred to as acid whey. Alternatively, whey protein components obtained by adding a starter and a flocculant to raw milk to prepare cheese and separating the whey components at the same time may be generally referred to as sweet whey. In some preferred embodiments, whey protein components of suitable molecular weight may also be retained or isolated by membrane separation means as described above from the standpoint of good flavour. Although the source of whey protein may have a certain effect on the flavor characteristics of the final product, the effect of various factors from this source can be effectively suppressed while satisfying the composition of the present invention.
In addition, in some preferred embodiments, the raw milk may be subjected to degreasing treatment prior to separation of (casein), typically by centrifugation, and preferably, the fat content in the composition obtained by the degreasing treatment may be 0.1 mass% or less, from the viewpoint of convenience of handling.
The whey protein-enriched component (A) is obtained by the above steps, wherein the casein content in the component (A) is 1% by mass or less, preferably 0.5% by mass or less, more preferably 0.2% by mass or less, based on the total protein.
Step of desalting：
After the whey protein-enriched component (A) described above is obtained, inorganic (mineral) salts may be at least partially removed by a desalting step.
There are in principle no particular restrictions on the desalting procedure, in particular the removal of the excess metal salts in component (A) by means of nanofiltration and electrodialysis, which is advantageous for reducing the osmotic pressure of the final product brew. Further, the degree of desalting is not particularly limited, and in some preferred embodiments, 70 mass% or more, preferably 80 mass% or more, more preferably 90 mass% or more of the inorganic (mineral) salt may be removed by the desalting treatment.
In addition, optionally, the protein component may be further concentrated during or after the above desalting treatment, wherein the concentration includes improvement of whey protein purity and/or adjustment of system solid content, and the concentration may be performed by ultrafiltration, reverse osmosis, or the like.
After desalting and optional concentration treatment, component (B) containing whey protein component is obtained.
Lactose degradation step：
As to the component (B) obtained above, lactose can be degraded in the presence of an enzyme. The enzyme may be commercially available lactase. As for degradation conditions, the enzymatic hydrolysis may be typically carried out at 35 to 45℃for 1.5 to 3 hours.
In some preferred embodiments, the component (B) may also be subjected to component adjustment, such as concentration, etc., as needed before the degradation. In addition, after the degradation step, an enzyme-inactivating treatment may be performed.
The lactose in the component (B) is at least partially or substantially entirely degraded by the degradation treatment, and for example, the lactose in the component (B) preferably has a hydrolysis degree of 70% or more, more preferably 80% or more, or 90% or more.
Drying step：
After the degradation treatment system is obtained, the solid whey protein can be obtained by further drying treatment after component adjustment or non-adjustment.
In some preferred embodiments of the invention, the drying process may be a spray drying process. More preferably, in the drying spray, the air inlet temperature can be 80-140 ℃, especially 100-130 ℃, or 105-115 ℃, and the like, so that good drying temperature can be provided, proper Maillard reaction degree is ensured, stability during storage can be improved, and good improvement of the solubility of a final product can be realized.
Other steps：
Without limitation, the concentration, dilution, etc. may be adjusted as necessary to adjust to an appropriate solid content, or sterilization treatment may be performed before the respective steps described above. For the sterilization treatment, typically, a pasteurization treatment may be used.
An example of a typical manner is:
typical process flows (second mode) for the preparation of the protein composition according to the invention by means of animal dairy products can be listed as follows:
1) The raw milk is subjected to degreasing process to obtain skimmed milk (material 1), the raw milk is subjected to degreasing separation at the temperature of not more than 10 ℃ so that the fat content of the skimmed milk is reduced to below 0.1%, and a byproduct is cream;
2) The skim milk is subjected to membrane filtration sterilization or pasteurization to obtain pasteurized skim milk (material 2);
3) The material 2 is subjected to microfiltration, acid precipitation and curd to separate casein from whey, so as to obtain whey components (material 3);
4) The material 3 is subjected to nanofiltration and electrodialysis to prepare a desalted whey solution (material 4),
5) The material 4 is subjected to ultrafiltration and concentration to obtain concentrated solution and permeate, wherein the permeate contains part of lactose and part of mineral salt, and the concentrated solution is material 5;
6) Pasteurizing the material 5 to obtain a concentrate 6;
7) Hydrolyzing the concentrate 6 by lactose, and carrying out enzymolysis at 35-45 ℃ according to the lactose concentration with the lactase addition amount of 0.02-0.1% to obtain a concentrate 7;
8) Concentrate 7 is concentrated by RO or by falling film to obtain concentrate 8 with dry matter content of 25-45 mass%.
9) The concentrate 8 is subjected to low-temperature spray drying to obtain protein powder, wherein the spray drying conditions are as follows: the air inlet temperature is 80-140 ℃, the air exhaust temperature is 60-80 ℃, and the vacuum degree is-0.05-0.1 Mpa.
< third aspect >
In a third aspect of the invention, there is provided an article of manufacture comprising or using the protein composition of the < first aspect >.
In some preferred embodiments, these preparations are flushable food compositions for which various nutritional or functional supplements may be used in addition to the protein compositions of the invention described above, provided that the laws and regulations are met. In some specific embodiments, these supplemental ingredients include: is selected from one or more of other milk-containing components, vitamins, choline, taurine, L-carnitine, inositol, nucleotide, lutein, probiotics, functional unsaturated fatty acid, and mineral salts of other supplementary microelements.
As the vitamins, for example, one or more of vitamin a, β -carotene, vitamin D3, vitamin E, vitamin K1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenic acid, folic acid, niacin, biotin can be cited.
Examples of the probiotic substance include bifidobacteria and lactobacillus probiotics.
Examples of the functional unsaturated fatty acid include arachidonic acid and docosahexaenoic acid.
In addition, the composition of the present invention can be added as an additive to other dairy products (e.g., frozen products), and the compatibility with the added system can be improved due to the specific composition of the present invention, the taste and flavor of the final product can be improved, and the preference of the product can be further improved.
Examples
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Experimental example 1
Lactose enzymolysis process optimization
Preparing desalted whey solution with solid content of 35%, adding lactase 0.02%, 0.04% and 0.06% respectively, performing enzymolysis at optimum temperature of 40deg.C, and sampling every 0.5 hr to detect lactose hydrolysis degree. The results showed that at 0.02% lactase addition, the samples were still not completely digested after 2.5h of enzymatic hydrolysis. However, increasing lactase addition to 0.04% and 0.06% achieved complete enzymatic hydrolysis at 2.5h, with no significant difference in the two concentration gradients, so that the overall economy and efficiency were 0.04% selected as the optimal concentration for the experiment, see fig. 1.
Experimental example 2
2 tons of raw milk is subjected to degreasing separation at the temperature of 4 ℃ so that the fat content of the skimmed milk is reduced to below 0.1%. Filtering and sterilizing the skim milk by a microfiltration membrane of 1.4 mu m, separating the skim milk into casein and whey protein by a ceramic membrane of 0.1 mu m after sterilization, removing 90% of salt from the whey protein solution by nanofiltration and electrodialysis at 55 ℃, concentrating by RO, and carrying out enzymolysis for 2 hours under the conditions that the solid content reaches 35% and the lactase addition amount is 0.04% and the temperature is 40 ℃, and carrying out spray drying to obtain protein powder, wherein the spray drying conditions are as follows: the air inlet temperature is 110 ℃, the air outlet temperature is 70 ℃, the vacuum degree is-0.05 Mpa, the spray gun pressure is 170-220 bar, and finally the desalted whey powder (the purity of the whey protein is equal to D90 grade) is obtained.
Experimental example 3
Degreasing 2 tons of raw milk at 45 ℃ to reduce the fat content of the skimmed milk to below 0.1%. Filtering and sterilizing the skim milk by a microfiltration membrane of 1.4 mu m, separating the skim milk into casein and whey protein by a ceramic membrane of 0.1 mu m after sterilization, cooling the whey protein to below 10 ℃ under 55 ℃ strips, concentrating to 1/3 of the original volume by ultrafiltration, continuously adding washing filtration, stopping washing filtration when the solid content is reduced to 3%, directly concentrating to 35% of the solid content, and carrying out enzymolysis for 2 hours under 40 ℃ under the condition that the lactase addition amount is 0.02%, and carrying out spray drying to obtain protein powder, wherein the spray drying condition is as follows: the air inlet temperature is 110 ℃, the air outlet temperature is 70 ℃, the vacuum degree is-0.05 Mpa, the spray gun pressure is 170-220 bar, and finally the concentrated whey protein (the purity of the whey protein is equal to the grade of WPC 80) is obtained.
Comparative example
The preparation process is the same as in experimental example 2, except that lactase is not added for enzymolysis, but spray drying is directly carried out to obtain protein powder (the purity of whey protein is equal to D90 level).
Reference example
The preparation process was the same as in experimental example 2, except that spray drying was used, but the temperature was increased: the preheating temperature of the feed liquid is 60-75 ℃, the air inlet temperature is 170 ℃, the air exhaust temperature is 85 ℃, and the negative pressure in the tower is 100Pa.
The characteristics of the three groups of samples of experimental example 2 and comparative and reference examples were compared. The sensory properties of the product of experimental example 2 shown in the following table 1 are superior to those of the two groups of comparative examples, and compared with the comparative examples, the sweetness of experimental example 2 is more obvious, the granular sensation and fluidity are good, and the brewing property is improved. In addition, table 2 shows the content of some components in the composition of each sample.
Table 1:
table 2:
| sample name | Protein/% | Ash/% | Lactose/% | Moisture/% |
| Experimental example 2 | 12.5 | 0.7 | ＜0.2 | 3.5 |
| Experimental example 3 | 77.4 | 4.9 | ＜0.2 | 5.1 |
| Comparative example | 12.8 | 0.6 | 77 | 3.3 |
| Reference example | 12.4 | 0.7 | ＜0.2 | 3.2 |
In addition, fig. 2 also shows the appearance of the comparative example and the reference example products of experimental example 2.
Solubility detection during sample storage：
10g of whey protein product (the above experimental example, comparative example and reference example) was dissolved in 100g of water, stirred and dissolved sufficiently at 40℃and then poured into a 50ml centrifuge tube (about 30g of feed solution), centrifuged at 3500rpm for 10 minutes, and the centrifugal precipitation rate of the sample was measured.
And simultaneously detecting the change of the solubility of the sample during storage, as can be seen from the following FIG. 3, the precipitation rate increases, i.e., the solubility decreases, with the increase of time under the storage condition of 37 ℃. Experimental example 2 shows the best solubility during storage, and the worst conventional drying of the reference example shows the product which has not been subjected to hydrolysis treatment.
From this, it can be seen that example 2 of the present invention is significantly improved in flavor, solubility and storage stability (dispersibility after storage) over comparative examples, and further, reference examples also show that the tube high temperature treatment brings about a negative effect, but with the composition of the present invention, it is possible to suppress such adverse processing factors, and in particular, it is possible to prevent excessive deterioration of storage stability caused thereby.
Application example
Ice cream was prepared from comparative desalted whey powder as a base material, the proportions of application example 1 are shown in table 3, and the comparative desalted whey powder was used as the desalted whey powder:
table 3:
| raw material name | Existing formula proportion |
| White granulated sugar | 10.50％ |
| Malt syrup | 5.00％ |
| Cream | 29.50％ |
| Skim Milk Powder (MPC) | 6％ |
| Comparative example desalted whey powder | 5.50％ |
| Compound stabilizer | 0.35％ |
| Pure water | Constant volume to 100% |
In which the self-made desalted whey powder (application example 1) in the comparative example was further replaced with the whey powder of experimental example 2 (application example 2) or the commercially available bid product D90 whey powder (application example 3). Three samples of ice cream were obtained.
Samples were analyzed for properties from viscosity, hardness, resistance to solubility, and subjected to sensory evaluation testing.
The ice cream samples prepared using three different protein materials, see fig. 4, were found to have lower viscosities for application examples 1 and 2, but application examples 1 and 2 showed little effect on product viscosity if lactase hydrolysis was used. Based on this, the product hardness was regarded as application example 2 < application example 1 < application example 3 in this order.
In addition, table 4 shows consumer preference ratings for ice cream products:
1, the method comprises the following steps: weak;
2, the method comprises the following steps: weaker;
3, the method comprises the following steps: generally;
4, the following steps: stronger;
5, the method comprises the following steps: strong.
Table 4:
the above evaluations were all integer scoring, the average scoring results for 20 testers.
The preference for the ice cream sample made using experimental example 2 was found to be higher than for the ice cream sample made without enzymatic hydrolysis and commercially available D90.
It should be noted that, although the technical solution of the present invention is described in specific examples, those skilled in the art can understand that the present invention should not be limited thereto.
The foregoing description of embodiments of the invention has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described. The terminology used herein was chosen in order to best explain the principles of the embodiments, the practical application, or the technical improvements in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.
Claims (10)
1. A protein composition comprising whey protein and a carbohydrate, wherein,
the carbohydrate includes lactose and lactose degrading components,
and, based on the total dry mass of the composition,
the content of the whey protein is 8-80% by mass; the lactose content is 0-5 mass%,
the content of the carbohydrate other than lactose is 10 to 75% by mass.
2. The composition of claim 1, wherein the whey protein is at least partially desalted whey protein.
3. The composition according to claim 1 or 2, wherein the whey protein is derived from membrane-filtered whey protein.
4. A composition according to any one of claims 1 to 3, wherein the carbohydrate is derived substantially entirely from lactose degrading components.
5. The composition according to any one of claims 1 to 4, wherein the composition is a powdered composition.
6. A flushable or frozen protein product, characterized in that the product comprises or uses a composition according to any one of claims 1 to 5.
7. A method of preparing a protein composition, said method comprising the steps of:
a step of separating whey protein to separate a whey protein-enriched component (A) from the raw milk;
a desalting step of at least partially desalting the component (A) to obtain a desalted component (B);
a lactose degradation step of subjecting the component (B) to enzymolysis in the presence of lactase to at least partially degrade lactose in the component (B),
in the step of degrading lactose, the degradation degree of lactose is 70% or more based on the total lactose in the component (B).
8. The method of claim 7, wherein the step of separating whey protein further comprises a step of defatting.
9. The method according to claim 7 or 8, wherein the casein content in the component (a) is 1 mass% or less based on total protein.
10. The method according to any one of claims 7 to 9, further comprising the step of spray drying component (B), said spray drying having an inlet air temperature of no more than 140 ℃, said drying step being preceded by the step of adjusting the solids content of component (B) or not.
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