RU2713275C1 - Method for production of whey isolate for manufacture of adapted milk mixtures and breast milk substitutes - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method involves electron-beam treatment with a pulsed nanosecond electron beam with density of 30–45 kGy on the edge, which corresponds to an absorbed dose of 8–9 kGy in the averaged flow, a defatted mixture of cow milk and cow colostrum, consisting of 90 % cow milk and 10 % cow colostrum or 85 % of cow milk and 15 % of cow colostrum preliminarily passed through bactofuge and undergoes "cold separation" at temperature of up to 30 °C. After irradiation, the mixture is filtered first through membrane of 800 nm, then through membranes with 20 nm sieves, where separation into permeate and casein retentate takes place. Permeate is then fed for filtration with two sieves at 3 nm and diafiltration is performed to remove salts and lactose. Further, the concentrated whey isolate is pre-condensed to 70–80 % at vacuum evaporation plants at temperature below 40 °C, followed by spray drying.

EFFECT: invention enables to preserve whey proteins in native form, provides complete elimination of pathogenic flora and increases content of whey proteins in the product.

1 cl, 7 dwg, 4 tbl, 1 ex

Description

The invention relates to the food industry, specifically to dairy production, the production of baby food. Designed to produce protein raw materials - high-quality whey isolate, suitable for the production of food for newborns.

Chemical and physical methods are used to process dairy products in order to reduce microbiological contamination.

Chemical methods include the introduction of chemical compounds that inhibit the growth of microbes or destroy them. Adding chemicals to milk and whey (permeate) is not always safe for the human body.

Physical methods consist in the fact that in order to destroy extraneous microflora and suppress its growth and development, milk and milk are subjected to thermal heating. The main disadvantage is that when the temperature effect on whey (permeate) is above 60-65 ° С, whey protein denaturation and lactose breakdown occur.

Known methods for sterilization of raw milk and raw whey (permeate) by electron beam treatment to ensure selective destruction of living microorganisms in substances without violating the structure of the irradiated substances. For example, in patent RU2361407, electron beam processing is carried out by a pulsed electron beam with an electron energy of 450-500 keV, an absorption dose of 1.5-9.5 kGy.

Currently, most manufacturers of baby milk formula adhere to the traditional method of production. It consists in the production of whey (permeate) by precipitation of casein micelles by adding acid or rennet and, as a result, lowering the pH level of milk. Unfortunately, this method has its drawbacks. Firstly, in serum (permeate), some of the enzymes and chemicals that are formed during coagulation remain. Secondly, with a decrease in serum pH (permeate), there is an increase in the number of lactic acid bacteria, which are removed by heat treatment, as a result of which proteins can undergo denaturation, their properties change, and bioavailability and biological value decrease. In addition, attempts to reduce the amount of protein in the milk mixture, which most manufacturers strive for, are limited by the minimum concentration of essential amino acids, which is necessary for the full development of the child. Many manufacturers reduce the concentration of protein, but increase its biological value by introducing alpha-lactalbumin into the mixture. However, in this case, it is not always possible to achieve the desired result, since the process of administering alpha-lactalbumin is limited by the level of threonine content, which should not be exceeded (E. Demkina. The amino acid content in the protein as a criterion for the quality of the milk mixture // Issues of modern pediatrics. 2011.3 (10): 20–25.).

The main purpose of whey protein concentrates and whey proteins of children's dairy products is to increase the biological value. The source of whey proteins is whey (permeate) in its dry matter, about 75% of lactose and up to 15% of proteins, represented mainly by albumin and globulin fractions (soluble - lactalbumin and insoluble - lactoglobulin).

Whey proteins are divided into thermolabile and heat-resistant. Thermolabile whey proteins are the part of proteins (about 80% of the lactalbumin and lactoglobulin fractions) that can precipitate upon acidification to pH 4.6-4.7 after preliminary heat treatment (boiling for 30 minutes). Heat-resistant proteins are a part of whey proteins that do not coagulate under the influence of acid at pH 4.6-4.7 after preliminary heat treatment of milk (boiling for 30 minutes), but precipitated with such specific reagents as phosphoric tungsten or trichloroacetic acid. This is the so-called proteose-peptone fraction.

In the optimal amount of serum proteins, such essential amino acids as tryptophan, methionine, lysine, cystine and histidine are present.

Isolation of whey proteins is based on their physicochemical properties. At present, the acid-thermal method of coagulation at pH close to the isoelectric point and membrane methods (ultrafiltration, ion exchange, electrodialysis, etc.) are widespread.

Ultrafiltration is the process of filtering under pressure through filters with a pore size of not more than 0.8 microns. The purpose of serum ultrafiltration (permeate) is to delay protein fractions in the concentrate. In this case, lactose, salts and other low molecular weight compounds pass into the filtrate. The concentrate obtained by ultrafiltration of serum (permeate) may contain up to 30% solids, of which proteins comprise 70-75%. To obtain a higher protein content, diafiltration is used - the concentrate is diluted with water and ultrafiltered again. At the same time, the mass of proteins in the concentrate increases and the content of lactose and salts decreases to the desired level.

Ultrafiltration allows you to get undenatured proteins with good solubility, high water-binding, emulsifying, gelling and foaming abilities. These functional properties allow the use of whey proteins containing valuable essential amino acids in the production of breast milk substitutes.

Known, for example, whey protein concentrate obtained by ultrafiltration (KSB-UV) (TU 10.02.02-44-87). In the production of KSB-UV, whey whey is cleaned of casein dust, separated for the purpose of releasing fat, pasteurized at 72-75 ° C for 15-20 s, and cooled to 50-55 ° C. Then carry out ultrafiltration to a solids content in the concentrate of 18-19%. The concentrate obtained after ultrafiltration with a temperature of 50-55 ° C is fed to a spray drying plant without additional thickening. The temperature of the incoming air is 160-170 ° С, and the leaving one is 80-85 ° С (https://sinref.ru/000_uchebniki/04200produkti/110_tehnologia_molochn_produktov_detskogo_pit_prosekov_2005/001.htm).

Known international patent for the invention https://patents.justia.com/patent/10080372 to obtain high-quality Prolacta protein. For the first time, not whey (permeate), but milk itself was used as a raw material for producing Prolacta protein. Using membrane technology, whey proteins are directly extracted from separated milk without the use of high-temperature processing, chemical and enzymatic effects, coupled during production with the production of whey (permeate).

Optimized Prolacta Protein is a milk whey protein isolate made using microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Prolacta is a high-quality protein that has completely retained its native properties, thanks to the membrane technology of production at low temperatures and in the absence of exposure to acids that cause denaturation. As a result, Prolacta does not lose its biological value in the production process, which is difficult to achieve with the traditional method of producing infant formula. In addition, in the Prolacta protein, the amount and level of amino acids is completely controlled, guaranteed and constant.

The problem to which the invention is directed is the creation of its own Russian protein raw materials for the manufacture of adapted infant formula and breast milk substitutes as part of import substitution and the need for a significant increase in livestock numbers.

The technical result is the preservation of serum proteins in their native form due to the fact that the elimination of pathogenic flora is carried out in two stages: membrane purification and electron-beam treatment by a pulsed nanosecond electron beam are carried out.

In addition, electron beam elimination eliminates the bacteria Bacillus cereus - the ubiquitous gram-positive, spore-forming, motile bacilli causing gastric diseases in people (diarrhea, etc.), as well as septicemia, endocarditis, and lesions of the central nervous system. The disease, as a rule, is short-lived and stops without any treatment, however, isolated deaths have also been reported. However, in infants under the age of 6 months they cause acute poisoning and are extremely harmful. Given the fact that we make raw materials for baby food, it is necessary to get rid of it. It does not die in ordinary pasteurization, dies only in electron-beam elimination.

Native state (from the Latin nativus - “congenital”), nativestate is a term used in biochemistry that characterizes the state of a biomolecule, usually a protein, when this molecule retains the structure necessary for functioning in a living cell (http://moitabletki.ru/native -state-protein.html).

A method for the production of whey isolate for the manufacture of adapted milk mixtures and substitutes for breast milk, including electron beam treatment with a pulsed nanosecond electron beam with a density of 30-45 kGy at the edge, which corresponds to an absorbed dose of 8-9 kGy in an averaged stream, skimmed mixture of cow's milk and cow's, is claimed colostrum, consisting of 90% of cow's milk and 10% of cow's colostrum, or 85% of cow's milk and 15% of cow's colostrum, previously passed through a bactofug and passed “cold separation "at a temperature of up to 30 ° C, after irradiation, the mixture is sent for filtration first through a 800 nm membrane, then through membranes with 20 nm sieves, where separation into permeate and casein retentate occurs, permeate is sent to microfiltration with two sieves of 3 nm, diafiltration is carried out to remove salts and lactose, after which the process of preliminary thickening of concentrated whey isolate to 70-80% is carried out on vacuum-evaporation plants at a temperature below 40 ° C, then drying is carried out.

The invention is illustrated by illustrations,

In FIG. 1 shows a membrane installation during operation. On the left is a 800 nm membrane. On the right is a 20 nm membrane.

Figure 2 presents the obtained serum (permeate): on the left after filtering through a 800 nm membrane, on the right after filtering through a 20 nm membrane.

Figure 3 presents the results of a study of the mixture after filtration through a 800 nm membrane.

Figure 4 presents the results of a study of the mixture after filtration through a 20 nm membrane.

Figure 5 shows a summary table for processing the mixture.

Figure 6 presents the results confirming that as a result of using membrane technology, complete elimination of the pathogenic flora was ensured while maintaining the activity of whey proteins.

Figure 7 presents the results confirming that, as a result of using the new technology, it was possible to increase the content of whey proteins by a factor of 40.

The inventive method is as follows.

A mixture of cow's milk and cow's colostrum in a ratio of either 90-10% or 85-15% is passed through a bactofuge - an aggregate for removing spore-forming microorganisms and bacteria from milk. Then the mixture is sent to "cold separation" at a heating temperature of up to 30 ° C. Then the fat-free mixture is sent to eliminate pathogenic microflora - a pulsed nanosecond electron beam is treated with an absorbed dose of 30-45 kGy at the edge, which corresponds to an absorbed dose of 8-9 kGy in an averaged stream.

After this, the fat-free mixture is sent to the membrane installation:

- for starters, it passes through a 800 nm membrane;

- then the mixture undergoes a microfiltration process using a membrane with 20 nm sieves, where separation into permeate and retentate occurs.

Casein retentate is sent to the curd production according to the standard method.

The remaining permeate is sent to ultrafiltration with two sieves of 3 nm, then to diafiltration to remove salts and lactose using a reverse osmosis apparatus to prepare water of good quality. After this, the process of preliminary thickening of the concentrated whey isolate to 70-80% occurs on vacuum-evaporation plants at temperatures below 40 ° C.

Next, spray drying and packaging is carried out.

As a result of processing the raw materials with a pulsed electron beam, which is an electron beam of nanosecond duration, the molecules of milk and whey (permeate), including microorganisms, are excited and ionized. The impact of a pulsed nanosecond electron beam at the molecular level destabilizes the biological system and leads to the death of microbes, which helps to increase the shelf life of milk and whey (permeate). Used a device known, for example, from patent RU 2235470.

To study the effectiveness of the method of "cold" milk disinfection using a pulsed nanosecond electron beam, a number of preliminary studies were carried out.

The possibility of using a nanosecond beam of accelerated electrons to reduce the bacterial contamination of cow's milk was studied. For electron-beam processing of milk, accelerated electrons of a pulsed nanosecond beam in the form of nanosecond pulses were used, the absorbed dose (PD) for milk samples ranged from 10 kGy to 50 kGy. For irradiation, frequency or pulse-periodic nanosecond electron accelerators were used. The energy of accelerated electrons was below the threshold of activation energy of 1.67 MeV or in the range of negligible activation up to 5 MeV.

In total, 6 samples of milk taken from a milk tank were examined. Experimental samples were subjected to a single exposure to pulses of accelerated electrons. Next, milk samples were analyzed.

It was found that when milk is processed, with an increase in the absorbed dose, the mass fraction of protein and milk density increase, while the number of living microbial cells (CFU) decreases, the number of mesophilic aerobic and optional anaerobic microorganisms (KMAFAnM) also decreases. A decrease in pathogenic microorganisms is also observed with a qualitative microbiological study.

The method is illustrated by an example of a specific implementation.

1. During the analysis for determining the mass fraction of protein (MDB), a conversion factor for milk was used (k = 0.95).

Raw cow's milk was sent for research (PMK laboratory). The results are shown in Table 1.

Table 1

No. Indicator Result Standard (GOST R 52054-2003 Raw cow's milk. TU) 1 MDB - mass fraction of protein 3.07% 2,8 2 MJ - mass fraction of fat 3.2% 3 Density, kg / m ³ , not less 1029 1028.0 4 Acidity, ° T fifteen Not lower than 16.0 and higher than 18.0 5 BCGP - E. coli bacteria Detected 6 KMAFAiM 6.6 * 10 ⁵ 1,0 * 10 ⁵ 7 Yeast > 1 * 10 ² 8 Mold 9 The presence of antibiotics Are absent

Raw cow colostrum was also sent for research (PMK laboratory). The results are shown in Table 2.

table 2

No. Indicator Result Standard (GOST R 52054-2003 Raw cow's milk. TU) 1 MDB 12.6% 2,8 2 Mj 4.9% 3 Density 1063 1028.0 4 Acidity, ° T 58 Not lower than 16.0 and higher than 18.0 5 BKGP Detected 6 KMAFAiM > 1 * 10 ⁷ 1,0 * 10 ⁵ 7 Yeast > 1 * 10 ² 8 Mold

A mixture of milk and colostrum (90% milk and 10% colostrum) was made and sent for research (PMK laboratory). The results are shown in Table 3.

Table 3

No. Indicator Result Standard (GOST R 52054-2003 Raw cow's milk. TU) 1 MDB 4.08% 2,8 2 Mj 3.5% 3 Density 1034 1028.0 4 Acidity, ° T 19 Not lower than 16.0 and higher than 18.0 5 BKGP Detected 6 KMAFAiM > 9.6 * 10 ⁶ 1,0 * 10 ⁵ 7 Yeast > 1 * 10 ² 8 Mold

The mixture was heated to 30 ° C and launched into the separator. Then the mixture was separated and sent for research (PMK laboratory). The results are shown in Table 4.

Table 4

No. Indicator Result Standard (GOST R 52054-2003 Raw cow's milk. TU) 1 MDB 4.27% 2,8 2 Mj 0.1% 3 Density 1035 1028.0 4 Acidity, ° T 20 Not lower than 16.0 and higher than 18.0 5 BKGP Detected 6 KMAFAiM > 7.8 * 10 ⁶ 1,0 * 10 ⁵ 7 Yeast > 1 * 10 ² 8 Mold

The skim mixture was passed through membranes of 800 nm and 20 nm.

In 4.5 hours, 500 ml after a 800 nm membrane and 900 ml after a 20 nm membrane were obtained.

Samples were sent for research (PMK laboratory). Results:

A mixture (serum 800) of MDB is 2.73%.

A mixture (serum 20) of MDB -0.33%.

Claims (1)

A method for the production of whey isolate for the manufacture of adapted milk mixtures and breast milk substitutes, including electron beam treatment with a pulsed nanosecond electron beam with a density of 30-45 kGy at the edge, which corresponds to an absorbed dose of 8-9 kGy in an averaged stream, skimmed mixture of cow's milk and cow's colostrum consisting of 90% cow’s milk and 10% cow’s colostrum or 85% of cow’s milk and 15% cow’s colostrum previously passed through a bactofuga and undergoing “cold separation” s "at a temperature of up to 30 ° C, after irradiation, the mixture is sent for filtration first through a 800 nm membrane, then through membranes with 20 nm sieves, where separation into permeate and casein retentate occurs, permeate is sent to filter with two sieves of 3 nm, diafiltration to remove salts and lactose, after which the process of preliminary thickening of concentrated whey isolate to 70-80% is carried out in vacuum-evaporation plants at a temperature below 40 ° C, then spray drying is carried out.

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