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Method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays

A far-infrared, hypoallergenic technology applied in the field of milk production to achieve short processing times, improved digestibility, and environmental friendliness

Active Publication Date: 2016-07-06
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing reports, there is no report on the application of far-infrared irradiation technology to improve the digestibility of casein in milk and reduce its allergies

Method used

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  • Method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays
  • Method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays
  • Method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The casein solution in milk was processed in far-infrared irradiation equipment under the condition of a power of 350W, and the far-infrared irradiation time was 5 minutes. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of samples, the wind speed inside the equipment was reduced and the internal temperature was controlled at 25°C to obtain far-infrared irradiation-treated bovine milk casein, and the effects of far-infrared irradiation on casein digestibility and antigenicity were evaluated. After treatment, polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0032] After treatment, the digestibility evaluation of bovine milk casein is carried out: the control group is the original milk sample, and the far-infrared irradiation treatment is carried out at a treatment temperature of 25°C, a far-infrared irradiation time of 5min, and an irradiation power ...

Embodiment 2

[0038] The casein solution in milk was processed in far-infrared irradiation equipment under the condition of a power of 350W, and the far-infrared irradiation time was 5 minutes. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of samples, the wind speed inside the equipment was reduced and the internal temperature was controlled at 29°C to obtain far-infrared radiation-treated bovine milk casein, and the effects of far-infrared radiation on casein digestibility and simulated gastric juice digestion antigenicity were evaluated. After treatment, polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0039] Far-infrared irradiation treatment reduces casein allergy in milk. The control group is the original milk sample. The far-infrared radiation treatment is carried out by reducing the internal wind speed of the equipment and controlling the internal temperature ...

Embodiment 3

[0044] The casein solution in milk was processed in far-infrared irradiation equipment under the condition of a power of 350W, and the far-infrared irradiation time was 5 minutes. The equipment should be cleaned and sterilized before each treatment. In order to avoid excessive evaporation of samples, the wind speed inside the equipment was reduced and the internal temperature was controlled at 28°C to obtain far-infrared radiation-treated bovine milk casein, and the effects of far-infrared radiation on casein digestibility and simulated intestinal juice digestion antigenicity were evaluated. After treatment, polyamide / polypropylene composite film material is used for vacuum packaging with a vacuum degree of 0.1Mpa.

[0045] Far-infrared irradiation treatment reduces casein allergy in milk. The control group is the original milk sample. The far-infrared radiation treatment is performed by reducing the internal wind speed of the equipment and controlling the internal temperature...

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Abstract

The invention discloses a method for improving digestibility and reducing anaphylaxis of casein based on far infrared rays.According to the method, ordinary casein or a product containing ordinary casein is irradiated by far infrared rays.By the adoption of the method, processing steps are simple, processing time is short, processing temperature is low, energy consumption can be reduced, a dramatic leap is made in improving the digestibility of casein in cow milk and reducing the anaphylaxis of casein in cow milk, and the digestibility of casein in cow milk can be improved to 40% or more, which can not be realized with the current enzymolysis means, pasteurization means and other means.The conventional understanding of far infrared ray application is changed; far infrared rays are usually used for food sterilization currently, however, far infrared rays are used for changing the digestibility and anaphylaxis of casein in the method which has never been reported.Damage to the quality of cow milk is small, using is efficient and quick, environment friendliness is realized, and equipment maintenance and technology promotion are benefited.

Description

technical field [0001] The invention belongs to the technical field of milk production, and relates to an application of far-infrared radiation in improving casein digestibility and reducing allergy, in particular to a far-infrared-based method for improving casein digestibility and reducing its allergy. Background technique [0002] Cow dairy protein provides vital nutrition for humans and is a major source of nitrogen and essential amino acids. Milk protein consists of two parts: casein (80%) and whey protein (20%). Casein (CN) includes αs1-, αs2-, β-andк-caseins, which contain essential amino acids needed by the human body. The digestion and absorption rate of casein is much lower than that of whey protein. Through enzymatic hydrolysis, digestion or fermentation, casein can produce many peptides with biologically active functions. Studies have found that these peptides have antioxidant, antibacterial, antihypertensive, anti-inflammatory and other functions. These funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/14
CPCA23C9/14
Inventor 邓云胡冠蓝张意锋
Owner SHANGHAI JIAO TONG UNIV
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