Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Alpha-lactalbumin hydrolysate and preparation method and application thereof

A technology of lactalbumin hydrolysis and lactalbumin is applied in the field of alpha-lactalbumin hydrolyzate and its preparation, and achieves the effects of rapid capacity, increased drowsiness and satisfying nutritional needs

Active Publication Date: 2013-04-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on functional protein powder in China, and the existing products simply use proteins such as concentrated α-lactalbumin or isolated α-lactalbumin to provide protein powder to bodybuilders, fitness groups and athletes. Scientific preparation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Alpha-lactalbumin hydrolysate and preparation method and application thereof
  • Alpha-lactalbumin hydrolysate and preparation method and application thereof
  • Alpha-lactalbumin hydrolysate and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In the enzyme reactor, use pure water to prepare α-lactalbumin into a solution with an α-lactalbumin concentration of 50mg / ml, adjust the solution to 7.0 with 1M NaOH, and add to the solution at a temperature of 40°C Flavor protease that accounts for 1% of the amount of α-lactalbumin in the solution is hydrolyzed for about 1.5 hours until the degree of hydrolysis reaches 7%, and the hydrolysis is terminated by inactivating the enzyme at 100° C. for 5 minutes to obtain α-lactalbumin hydrolysis solution. The solution was concentrated to a concentration of 45%, and then freeze-dried to obtain the α-lactalbumin hydrolyzed powder of this example.

[0031] 43kg of isolated whey protein, 4kg of dietary fiber, 9kg of medium-chain fatty acids, 2kg of vitamins and minerals are mixed in deionized water to prepare a solution of 240mg / ml, and the prepared solution is homogeneous (temperature 55°C, first-grade Homogeneous pressure 30Mpa, secondary homogeneous pressure 10Mpa), after h...

Embodiment 2

[0036] In the enzyme reactor, use pure water to prepare α-lactalbumin into a solution with a concentration of α-lactalbumin of 20mg / ml, adjust the solution to 8.0 with 1M NaOH, and add to the solution at a temperature of 35°C Flavor protease, which accounts for 3% of the amount of α-lactalbumin in the solution, is hydrolyzed for about 3.0 hours until the degree of hydrolysis reaches 7%, and the hydrolysis is terminated by inactivating the enzyme at 90°C for 3 minutes to obtain α-lactalbumin hydrolysis solution. The solution was concentrated to a concentration of 45%, and then freeze-dried to obtain the α-lactalbumin hydrolyzed powder of this embodiment. The hydrolyzed powder has good flavor without unacceptable bitterness.

[0037] The amino acid content of the hydrolyzate obtained in this embodiment is shown in Table 2:

[0038] Table 2. Analysis of amino acid content in some components (mg / 100g)

[0039]

Embodiment 3

[0041] In the enzyme reactor, use pure water to prepare α-lactalbumin into a solution with a concentration of α-lactalbumin of 100 mg / ml, adjust the solution to 5.0 with 1M HCl, and add 0.5% of the amount of α-lactalbumin in the solution was hydrolyzed with flavor protease for about 0.5 hours until the degree of hydrolysis reached 7%, and the hydrolysis was terminated by inactivating the enzyme for 4 minutes at 95°C to obtain α-lactalbumin hydrolysis solution. The solution was concentrated to a concentration of 45%, and then freeze-dried to obtain the α-lactalbumin hydrolyzed powder of this embodiment. The hydrolyzed powder has good flavor without unacceptable bitterness.

[0042] The amino acid content of the hydrolyzate obtained in this embodiment is shown in Table 3:

[0043] Table 3. Analysis of amino acid content in some components (mg / 100g)

[0044]

[0045] The obtained hydrolyzate molecular weight distribution of embodiment 3 is as follows table 4:

[0046] Table...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Concentrationaaaaaaaaaa
Login to View More

Abstract

The invention discloses alpha-lactalbumin hydrolysate and a preparation method and application thereof. The method for preparing the alpha-lactalbumin hydrolysate by performing enzymatic hydrolysis on alpha-lactalbumin comprises the steps of preparing an alpha-lactalbumin aqueous solution; adding flavourzyme into the alpha-lactalbumin aqueous solution for hydrolysis until the hydrolysis is 5 to 10 percent; and ending the hydrolysis. The alpha-lactalbumin hydrolysate prepared by the method has relatively high content of lysine, arginine, tryptophan and leucine and is used for preparing functional albumen powder; the content of branched chain amino acid, heparolysate and tryptophan in the functional albumen powder can be increased; the alpha-lactalbumin hydrolysate is favorable for quick digestion and absorption of protein by fitness and body building people and athletes; a nutrition requirement that a large amount of protein is supplemented within short time can be met; the burden on the lung function, which is caused by digestion, can be reduced; furthermore, due to a large amount of tryptophan, the sleepiness of special people can be improved after doing exercises, the appetite of the people can be adjusted, and the pressure can be controlled.

Description

technical field [0001] The present invention relates to a hydrolyzate of α-lactalbumin and its preparation method and application, specifically to a hydrolyzate obtained by enzymatically hydrolyzing α-lactalbumin and its preparation method, and the hydrolyzate obtained in the preparation Application in functional food, such as protein powder and so on. Background technique [0002] α-lactalbumin is a natural α-lactalbumin, and α-lactalbumin is the only α-lactalbumin that can bind calcium. It has multiple functions such as regulating milk production, cell lytic activity, inducing cell growth and inhibiting cell apoptosis. α-lactalbumin is the most important protein component in mammalian milk, and it is rich in tryptophan. Tryptophan is an important factor for neurodevelopment and an important nutrient for regulating sleep, appetite and mood, so α-La helps relieve stress, improve work performance, improve sleep, and improve abstract visual memory. [0003] α-lactalbumin in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J3/34A23J3/08A23L1/305
Inventor 石丹
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com