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

Preparation method of non-enzymatic hypoallergenic casein for inhibiting antigen immune presentation

An antigen immune and hypoallergenic technology, applied in the field of non-enzymatic hypoallergenic casein preparation, can solve the problems of low emulsification ability, high production cost, and affecting the success rate of glycosylation modification, etc., to reduce allergenicity Effect

Inactive Publication Date: 2019-12-03
ZHEJIANG GONGSHANG UNIVERSITY
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these hydrolysates usually have poor taste, slightly bitter taste, low emulsifying ability, and high production cost, so their application in infant formula is limited
[0004] Some scholars have used methods such as Maillard reaction to modify allergic protein epitopes to reduce allergies, but the general Maillard reaction cannot be controlled. In addition to the formation of end products, many other substances will be formed, which will affect glycosylation Modification success rate, poor result stability

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
  • Preparation method of non-enzymatic hypoallergenic casein for inhibiting antigen immune presentation
  • Preparation method of non-enzymatic hypoallergenic casein for inhibiting antigen immune presentation
  • Preparation method of non-enzymatic hypoallergenic casein for inhibiting antigen immune presentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing non-enzymatic hypoallergenic casein that inhibits the process of antigen immune presentation, comprising the following steps:

[0030] a. Take fresh milk, remove the upper layer of fat after centrifugation, the centrifugation condition is 2000xg, and centrifuge for 20min;

[0031] b. Adjust the pH of the skim milk obtained in step a to 4.6 with 1M HCl solution, and centrifuge to collect the precipitate;

[0032] c. Mix the precipitate obtained in step b with absolute ethanol, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate to absolute ethanol is 1:5, and the centrifugation condition is 1500xg, centrifuged for 20min;

[0033] d. Mix the precipitate obtained in step c with ultrapure water, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate to ultrapure water is 1:5, the centrifugation condition is 1300xg, and centrifuge for 20 minutes; repeat 3 times;

[0034...

Embodiment 2

[0040] A method for preparing non-enzymatic hypoallergenic casein that inhibits the process of antigen immune presentation, comprising the following steps:

[0041] a. Take fresh milk, remove the upper layer of fat after centrifugation, the centrifugation condition is 2300xg, centrifugation 23min;

[0042] b. Adjust the pH of the skim milk obtained in step a to 4.9 with 1M HCl solution, and centrifuge to collect the precipitate;

[0043] c. Mix the precipitate obtained in step b with absolute ethanol, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate to absolute ethanol is 1:5, and the centrifugation condition is 2500xg, centrifuged for 25 minutes;

[0044] d. Mix the precipitate obtained in step c with ultrapure water, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate and ultrapure water is 1:5, and the centrifugation condition is 2300xg, centrifuged for 25 minutes; repeat 6 times;

[0...

Embodiment 3

[0051] A method for preparing non-enzymatic hypoallergenic casein that inhibits the process of antigen immune presentation, comprising the following steps:

[0052] a. Take fresh milk, remove the upper layer of fat after centrifugation, the centrifugation condition is 2200xg, and centrifuge for 22min;

[0053] b. Adjust the pH of the skim milk obtained in step a to 4.8 with 1M HCl solution, and centrifuge to collect the precipitate;

[0054] c. Mix the precipitate obtained in step b with absolute ethanol, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate to absolute ethanol is 1:5, and the centrifugation condition is 2000xg, centrifuged for 22min;

[0055] d. Mix the precipitate obtained in step c with ultrapure water, centrifuge after fully stirring, and take the precipitate; the volume ratio of the precipitate and ultrapure water is 1:5, and the centrifugation condition is 2200xg, centrifuged for 23 minutes; repeat 5 times;

[00...

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

No PUM Login to View More

Abstract

The invention discloses a hypoallergenic treatment method for chemically modifying casein in milk so as to inhibit the immune presentation process of the casein and reduce the sensitization of the casein. A preparation method comprises the following steps: centrifugally degreasing fresh milk, removing fat-soluble and water-soluble impurities by using absolute ethyl alcohol and ultrapure water, dialyzing with the ultrapure water, and performing freeze-drying; dissolving casein solid obtained by freeze-drying into a maltoheptaose solution containing 1mM of NaHCO3 and 5mM of beta-mercaptoethanol,performing freeze-drying, then putting into a saturated Mg (NO3)2 solution, and performing steps of incubating, dialyzing, and freeze-drying so as to obtain the hypoallergenic casein. The method is low in cost and simple to operate, does not destroy the sensory properties and nutritional quality of the casein, and has the characteristic of remarkably reducing the allergenicity of the casein.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a method for preparing non-enzymatic hypoallergenic casein that inhibits antigen immune presentation. Background technique [0002] Food allergy is the most common health problem in humans. As one of the eight major allergens, milk is the first and most common food allergen that infants are exposed to early. Milk contains about 3%-3.5% protein, based on their solubility at different pH, can be divided into: casein and casein, CN) and whey protein (whey protein). The isoelectric point of casein is pH 4.6, and it is mainly composed of four proteins: αs1-CN, αs2-CN, β-CN and κ-CN, and the respective ratios are 4:1:4:1. [0003] Casein accounts for 80% of milk protein and is the most important allergen in milk. It has long been known that altering the structure of allergenic proteins can reduce their allergenicity. At present, the common methods in the food industry to red...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C07K1/107
CPCC07K14/4732
Inventor 傅玲琳王彦波王翀谢强
Owner ZHEJIANG GONGSHANG UNIVERSITY
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