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
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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;
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