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Hypo-allergenic lactoprotein powder based on complex carbohydrate modification and preparation method

A milk protein powder, hypoallergenic technology, applied in dairy products, food preparation, other dairy products, etc., can solve problems such as milk protein allergy, achieve high antigen inhibition rate, mild reaction conditions, and good antigen inhibition effect

Active Publication Date: 2014-05-07
HULUN BUIR SHUANGWA DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of milk protein allergy, the present invention uses complex polysaccharides composed of disaccharides (glucose and chitooligosaccharides) to modify milk protein, and provides a low-allergenic milk protein powder based on complex sugar modification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 Preparation of Hypoallergenic Milk Protein Powder Based on Complex Sugar Modification in the Present Invention

[0023] Proceed as follows:

[0024] (1) Mix 5 grams of glucose and 5 grams of chitooligosaccharide (produced by Qingdao Haidebei Company, the degree of polymerization is 4-9) evenly to obtain 10 grams of complex polysaccharide.

[0025] (2) Mix 25 grams of milk protein powder (imported from New Zealand) and 10 grams of the complex polysaccharide obtained in step (1), and dissolve them in 257 grams of deionized water to obtain a solution with a mass percentage of about 12% (w / w). Gently stir for 5 minutes and mix well; pre-freeze the solution at -50°C for 5 hours, and then freeze-dry for 16 hours to obtain 34.8 grams of milk protein-polysaccharide freeze-dried powder.

[0026] (3) The obtained milk protein-polysaccharide freeze-dried powder was reacted for 30 hours at a temperature of 39°C and a relative humidity of 76% to obtain 34.5 grams of hypoa...

Embodiment 2

[0030] Example 2 Preparation of Hypoallergenic Milk Protein Powder Based on Complex Sugar Modification in the Present Invention

[0031] Proceed as follows:

[0032](1) Mix 10 grams of glucose and 10 grams of chitosan oligosaccharide (produced by Qingdao Haidebei Company, the degree of polymerization is 4-9) evenly to obtain 20 grams of complex polysaccharide.

[0033] (2) Mix 60 grams of milk protein powder (imported from New Zealand) and 20 grams of the complex polysaccharide obtained in step (1), and dissolve them in 720 grams of deionized water to obtain a solution with a mass percentage of 10% (w / w). Gently stir for 8 minutes and mix well; pre-freeze the solution at -45°C for 4.5 hours, and then freeze-dry for 22 hours to obtain 79.8 grams of milk protein-polysaccharide freeze-dried powder.

[0034] (3) The obtained milk protein-polysaccharide freeze-dried powder was reacted for 22 hours at a temperature of 45°C and a relative humidity of 79% to obtain 79.7 grams of hypo...

Embodiment 3

[0036] Example 3 Preparation of Hypoallergenic Milk Protein Powder Based on Complex Sugar Modification in the Present Invention

[0037] Proceed as follows:

[0038] (1) 15 grams of glucose and 15 grams of chitosan oligosaccharide (produced by Qingdao Haidebei Company, with a degree of polymerization of 4-9) were mixed evenly to obtain 30 grams of complex polysaccharide.

[0039] (2) Mix 105 grams of milk protein powder (imported from New Zealand) and 30 grams of the complex polysaccharide obtained in step (1), and dissolve them in 1552 grams of deionized water to obtain a solution with a mass percentage of about 8% (w / w). Gently stir for 10 minutes and mix well; pre-freeze the solution at -45°C for 5.5 hours, and then freeze-dry for 24 hours to obtain 134.8 grams of milk protein-polysaccharide freeze-dried powder.

[0040] (3) The obtained milk protein-polysaccharide freeze-dried powder was reacted for 36 hours at a temperature of 50°C and a relative humidity of 79% to obtai...

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PUM

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Abstract

The invention discloses hypo-allergenic lactoprotein powder based on complex carbohydrate modification, and belongs to the field of milk processing. The preparation method comprises the following steps of: uniformly mixing glucose and chitosan oligosaccharide to obtain compound polysaccharide; then, mixing the lactoprotein powder and compound polysaccharide according to proportion, and then dissolving in deionized water to obtain 8-12% of liquid in percentage by weight; pre-freezing the liquid at low temperature, and freezing and drying to obtain lactoprotein-polysaccharide freeze-dried powder; and then, reacting for 36 hours at 38-50 DEG C in a condition of relative humidity of 76-79%. The hypo-allergenic lactoprotein powder provided by the invention is high in antigen inhibiting rate and good in antigen inhibiting effect. Secondarily, the hypo-allergenic lactoprotein powder provided by the invention is good in palatability and can be widely applied to various foods. In addition, the hypo-allergenic lactoprotein powder by the invention is good in safety, mild in reaction condition during preparation, lower in reaction temperature and free from damage to nutrition of cow lactoprotein. The method provided by the invention is simple in operating process and less in equipment investment.

Description

technical field [0001] The invention belongs to the field of dairy processing. In particular, it relates to a low-allergenic milk protein powder based on complex sugar modification, and a preparation method thereof. Background technique [0002] Milk protein allergy is a common allergic disease. Its clinical symptoms are allergic dermatitis on the skin, rhinitis and asthma on the respiratory system, diarrhea and vomiting on the digestive organs, and systemic allergy or even anaphylactic shock in severe cases. Infants and young children are usually susceptible to milk protein allergy, with an incidence rate of about 2-6%, and an incidence rate of 0.1-0.5% in adults, (Hill and Hosking, 1997; Hosking et al, 2000; Bennet et al, 2001 ). Therefore, milk protein allergy has become a serious social health problem. [0003] The main cause of milk protein allergy is the large difference in protein type and homology between cow's milk and human milk, which causes the human immune sy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/08A23J3/00A23C1/16A23L1/09
Inventor 骆为民罗永康王宝修
Owner HULUN BUIR SHUANGWA DAIRY CO LTD
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