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Method for recovering whey protein or protein in MPC through complex enzyme polymerization coupling ultrafiltration

A whey protein and compound enzyme technology, which is applied in protein food processing, protein food ingredients, food science, etc., can solve the problems of poor whey protein functionality, ineffective solution to membrane fouling, and low recovery rate of whey protein To achieve the effect of reducing the lactose rejection rate, reducing the frequency of membrane cleaning, and improving the membrane flux

Active Publication Date: 2017-05-31
OCEAN UNIV OF CHINA
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Technical problem: the present invention simultaneously solves the technical problems of low recovery rate of whey protein, ineffective solution to membrane fouling, high lactose retention rate and poor functionality of whey protein in the prior art

Method used

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  • Method for recovering whey protein or protein in MPC through complex enzyme polymerization coupling ultrafiltration
  • Method for recovering whey protein or protein in MPC through complex enzyme polymerization coupling ultrafiltration
  • Method for recovering whey protein or protein in MPC through complex enzyme polymerization coupling ultrafiltration

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1: A method for recovering protein in whey protein or MPC by composite enzyme polymerization coupled ultrafiltration, which simultaneously improves the recovery rate of protein components in whey protein or MPC, improves membrane flux, and reduces lactose retention rate, Follow the steps below:

[0069] (1) Raw material preparation:

[0070] Take 40ml of cheese whey or MPC dialysate, which can be refrigerated at 4 °C for later use;

[0071] (2) Complex enzyme polymerization:

[0072] Take 40ml of cheese whey or MPC dialysate and put it into a silk bottle, adjust the pH value of cheese whey or MPC dialysate to 5.0 with 0.2N sodium hydroxide and / or 0.2N hydrochloric acid, add 120 U of laccase and 5 mol / l ferulic acid 3-5ml, then place the silk bottle with the mixed solution in a constant temperature water bath, react at 37°C for 1-2h, kill the enzyme, then adjust the pH value of the solution again to 8.0, Add 160U of transglutaminase and 3-5ml of 20mM DTT, c...

Embodiment 2

[0075] Embodiment 2: A method for recovering protein in whey protein or MPC by composite enzyme polymerization coupling ultrafiltration, which simultaneously improves the recovery rate of protein components in whey protein or MPC, improves membrane flux, and reduces lactose retention rate, Follow the steps below:

[0076] (1) Raw material preparation:

[0077]Take 40ml of cheese whey or MPC dialysate, which can be refrigerated at 4 °C for later use;

[0078] (2) Two-stage pretreatment: the first stage: first raise the temperature to 60-65°C at a rate of 5°C / min, and hold for 20 minutes; the second stage: then raise the temperature to 75 at a rate of 5°C / min -80°C, keep warm for 10 minutes;

[0079] (3) Complex enzyme polymerization:

[0080] Take 40ml of cheese whey or MPC dialysate and put it into a silk bottle, adjust the pH value of cheese whey or MPC dialysate to 5.0 with 0.2N sodium hydroxide and / or 0.2N hydrochloric acid, add 120 U of laccase and 5 mol / l ferulic acid...

Embodiment 3

[0083] Embodiment 3: adopt the mode of immortal enzyme.

[0084] A method for recovering protein in whey protein or MPC by composite enzyme polymerization coupling ultrafiltration, the method simultaneously improves the recovery rate of protein components in whey protein or MPC, improves membrane flux, and reduces lactose retention rate, and is carried out according to the following steps :

[0085] (1) Raw material preparation:

[0086] Take 40ml of cheese whey or MPC dialysate, which can be refrigerated at 4 °C for later use;

[0087] (2) Two-stage pretreatment: the first stage: first raise the temperature to 60-65°C at a rate of 5°C / min, and hold for 20 minutes; the second stage: then raise the temperature to 75 at a rate of 5°C / min -80°C, keep warm for 10 minutes;

[0088] (3) Complex enzyme polymerization:

[0089] Take 40ml of cheese whey or MPC dialysate and put it into a silk bottle, adjust the pH value of cheese whey or MPC dialysate to 5.0 with 0.2N sodium hydrox...

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Abstract

The invention relates to an effective method for simultaneously improving the recovery rate of whey protein or protein in MPC, improving the membrane flux and reducing the lactose retention rate through complex enzyme polymerization coupling ultrafiltration. Concretely, laccase and transglutaminase are sequentially added; complex enzyme polymerization and ultrafiltration are effectively combined; a two-section type pretreatment mode is creatively used before complex enzyme polymerization; the mode that the enzyme is not deactivated after the laccase action is also combined, so that the purity and the recovery rate of the whey protein or the protein in the MPC is greatly improved; the membrane flux is improved; the lactose retention rate is reduced. Compared with the prior art, the method has the advantages that the recovery rate of the whey protein or the protein in the MPC is improved by 20 percent; the membrane flux is improved by 30 percent to 40 percent; the lactose retention rate is reduced by 10 percent; the method capable of simultaneously solving a plurality of problems is obtained. The invention also provides a high-quality product of the whey protein or the protein in the MPC; the condition that the product sensitization is obviously reduced is accidentally found; the effect is realized through the result of the complementary and synergic action of all work procedures and parameters; the operability of the method is high; only once filtering is performed; the industrialization is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food protein modification and recovery, and relates to a method for compound enzyme polymerization coupling ultrafiltration to improve the recovery rate of protein components in whey protein or MPC while reducing membrane fouling. The method simultaneously improves the recovery rate of protein components in the whey protein or MPC, increases the membrane flux, and reduces the lactose retention rate. Background technique [0002] Whey is a by-product of cheese production. With the rapid development of the cheese industry in my country, the output of cheese whey is huge. Cheese whey contains half of the dry matter weight of milk, and the protein content in whey is 0.6%~1%. At present, the recovery of whey protein in the industry mainly adopts ultrafiltration technology, which replaces traditional heating precipitation, acid-base precipitation, chemical reagent (such as polypropylene and trichloroacetic acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
CPCA23J3/343
Inventor 张兰威王文琼易华西韩雪陈玉洁
Owner OCEAN UNIV OF CHINA
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