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Method for preparing acylated casein by taking yak milk casein as raw material

A technology for milk casein and casein, which is applied in the field of preparing acylated casein, can solve the problems of the physicochemical, sensory, emulsifying, gelling, stability and other functional characteristics of tyranyl casein products, and can meet different industrial processing requirements. Demand, high safety, good modification effect

Inactive Publication Date: 2013-04-24
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the preparation of Qula is still in the extensive small workshop processing stage of herdsmen in Tibetan areas, the physicochemical, sensory and functional properties of Qula casein products such as emulsification, gelling and stability have been greatly affected

Method used

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  • Method for preparing acylated casein by taking yak milk casein as raw material
  • Method for preparing acylated casein by taking yak milk casein as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 A method for preparing acylated casein from yak milk casein, comprising the following steps:

[0025] ⑴Preparation of casein solution: Dissolve casein in deionized water at a mass-to-volume ratio (g / mL) of 1:50, stir magnetically at 30°C until casein is completely dissolved, and pass 1.0mol L -1 The sodium hydroxide solution adjusts the pH value to stabilize it at 6.5 to obtain a casein solution.

[0026] (2) Acylation: through 1.0mol·L -1 sodium hydroxide solution to adjust the pH value of the casein solution to 8.0, add solid succinic anhydride several times, carry out succinylation at 40°C with constant temperature magnetic stirring, and continue to stir for 50 minutes after all the succinic anhydride is added to make it fully React to obtain acylated casein solution; the mass ratio (g / g) of succinic anhydride to casein is 0.2:1.

[0027] (3) Acylated casein products: use 1.0 mol L -1 hydrochloric acid solution to adjust the pH value of the acylate...

Embodiment 2

[0028] Example 2 A method for preparing acylated casein from yak milk casein, comprising the following steps:

[0029] ⑴Preparation of casein solution: Dissolve casein in deionized water at a material-to-liquid mass-volume ratio (g / mL) of 1:150, stir magnetically at 40°C until the casein is completely dissolved, and pass through 1.0mol L -1 The sodium hydroxide solution adjusts the pH value to stabilize it at 7.5 to obtain a casein solution.

[0030] (2) Acylation: through 1.0mol·L -1 sodium hydroxide solution to adjust the pH value of the casein solution to 10.0, add solid succinic anhydride several times, carry out succinylation at 50°C with constant temperature magnetic stirring, and continue stirring for 30 minutes after all the succinic anhydride is added to make it fully reaction to obtain acylated casein solution; the mass ratio (g / g) of succinic anhydride to casein is 0.8:1.

[0031] (3) Acylated casein products: use 1.0 mol L -1 hydrochloric acid solution to ...

Embodiment 3

[0032] Example 3 A method for preparing acylated casein from yak milk casein, comprising the following steps:

[0033] ⑴Preparation of casein solution: Dissolve casein in deionized water at a mass-to-volume ratio (g / mL) of 1:100, stir magnetically at 35°C until the casein is completely dissolved, and pass through 1.0mol L -1 The sodium hydroxide solution was used to adjust the pH value to stabilize it at 7.0 to obtain a casein solution.

[0034] (2) Acylation: through 1.0mol·L-1 sodium hydroxide solution to adjust the pH value of the casein solution to 9.0, add solid succinic anhydride several times, carry out succinylation at 45°C with constant temperature magnetic stirring, and continue stirring for 40 minutes after all the succinic anhydride is added to make it fully React to obtain acylated casein solution; the mass ratio (g / g) of succinic anhydride to casein is 0.6:1.

[0035] (3) Acylated casein products: use 1.0 mol L -1 hydrochloric acid solution to adjust the ...

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Abstract

The invention relates to a method for preparing acylated casein by taking yak milk casein as a raw material. The method comprises the following steps of: (1) preparing a casein solution, namely, dissolving the milk casein in deionized water, performing magnetic stirring till the complete dissolution of the casein, regulating pH value and stabilizing the pH value at 6.5-7.5 to obtain a casein solution; (2) acylating: regulating the pH value of the casein solution to 8.0-10.0, adding solid succinyl oxide in multiple times, performing constant-temperature magnetic stirring to perform succinylation, and continuously stirring for 30-50 min after the succinyl oxide is completely added so as to realize full reaction to obtain the casein solution after acylation; and (3) obtaining an acylated casein product: adjusting the pH value of the casein solution after acylation to an isoelectric point by adopting a hydrochloric acid solution to precipitate the casein, centrifuging to remove supernatant fluid to obtain a precipitate, and performing freeze-drying on the precipitate till constant weight to finally obtain the powdered white acylated casein product. The method disclosed by the invention is easy to control and good in modification effect.

Description

technical field [0001] The invention relates to the field of improving protein functional properties, in particular to a method for preparing acylated casein from yak milk casein. Background technique [0002] The yak is a unique dominant livestock species on the Qinghai-Tibet Plateau. There are about 15 million yaks in the world. China is the main producer of yaks, accounting for about 92% of the world's total. They are mainly distributed in Tibet, Sichuan, Qinghai, Gansu, Xinjiang and other provinces district. Yaks live in the pollution-free alpine grassland above 3000m above sea level for a long time. Yak milk is an out-and-out natural green food and the main source of living materials for herdsmen in the Qinghai-Tibet Plateau. After precipitation and drying, Qula (Tibetan: milk dry residue) is made. [0003] Compared with Holstein milk, yak milk has specificity in terms of nutritional components, casein structure and composition. The dry matter content of yak milk is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C07K1/107
Inventor 杨敏梁琪张炎张卫兵米兰宋雪梅
Owner GANSU AGRI UNIV
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