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Functional digestible micelle-state casein powder and preparation method thereof

An easy-to-digest, functional technology, applied in animal protein processing, food ingredient functions, protein food ingredients, etc., can solve the problems of low binding rate of active small molecules, complicated preparation process, poor digestibility, etc., and achieve high efficiency, high purity and rich Accumulates, promotes well-bound, easily digestible effects

Active Publication Date: 2021-07-02
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the defects of slow rehydration, poor digestibility, and low binding rate with active small molecules of the existing micellar casein powder on the one hand, and to overcome the existing carrier preparation process of active small molecules on the other hand. Due to the defects of complexity and high cost, functional digestible micellar casein powder and its preparation method are provided to produce a product that has health care properties, such as anti-oxidation, anti-inflammation, improving immunity, lowering blood sugar, lowering blood fat, and delaying aging. Micellar casein powder with equal efficacy, digestibility and high bioavailability

Method used

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  • Functional digestible micelle-state casein powder and preparation method thereof
  • Functional digestible micelle-state casein powder and preparation method thereof
  • Functional digestible micelle-state casein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1, functional digestible micellar casein powder loaded with phenethyl caffeate and its preparation method, the specific steps are as follows:

[0033] (1) Raw material pretreatment: Centrifuge UHT sterilized milk at 6000g for 20 minutes, discard the upper layer of fat, and collect the lower layer of skim milk;

[0034] (2) Alkalinization treatment: use 0.5mol / L sodium hydroxide to adjust the pH of skim milk to 8.0;

[0035] (3) Ultrafiltration: Concentrate skim milk with a 100kDa ultrafiltration membrane. The inlet pressure of the filter membrane is 1.0 MPa, and the concentration factor is 5. Add 6 times the volume of the sample to dilute the retentate with deionized water. Filtrate and concentrate 5 times to obtain the micellar casein retentate;

[0036] (4) Acidification and ultrasonic treatment: Divide the retentate into 100mL portions, use 0.5mol / L hydrochloric acid to adjust the pH to 6.2, place it in a jacketed reactor with a 25°C circulating water bath, ...

Embodiment 2

[0044] Example 2, functional digestible micellar casein powder loaded with puerarin and its preparation method, the specific steps are as follows:

[0045] (1) Raw material pretreatment: Centrifuge the pasteurized milk at 4000g for 30 minutes, discard the upper layer of fat, and collect the lower layer of skim milk;

[0046] (2) Alkalinization treatment: use 1mol / L sodium hydroxide to adjust the pH of skim milk to 7.2;

[0047] (3) Ultrafiltration: Concentrate skim milk with a 100kDa ultrafiltration membrane. The inlet pressure of the filter membrane is 0.5MPa, and the concentration factor is 3. Add deionized water 3 times the volume of the sample to dilute the retentate. Filtrate and concentrate 3 times to obtain the micellar casein retentate;

[0048] (4) Acidification and ultrasonic treatment: Divide the retentate into 100mL portions, use 1mol / L hydrochloric acid to adjust the pH to 6.8, place it in a jacketed reactor with a 35°C circulating water bath, and use an ultrason...

Embodiment 3

[0056] Embodiment 3, functional digestible micellar casein powder loaded with curcumin and preparation method thereof, the specific steps are as follows:

[0057] (1) Raw material pretreatment: centrifuge pasteurized yak milk at 5000g for 25 minutes, discard the upper layer of fat, and collect the lower layer of skim milk;

[0058] (2) Alkalinization treatment: use 0.8mol / L sodium hydroxide to adjust the pH of skim milk to 7.6;

[0059] (3) Ultrafiltration: Use a 100kDa ultrafiltration membrane to concentrate skim milk. The inlet pressure of the filter membrane is 0.7MPa, and the concentration factor is 4. Add 4.5 times the volume of the sample to dilute the retentate with deionized water. Filter and concentrate 4 times to obtain the micellar casein retentate;

[0060] (4) Acidification and ultrasonic treatment: Divide the retentate into 100mL portions, use 0.8mol / L hydrochloric acid to adjust the pH to 6.5, place it in a jacketed reactor with a 30°C circulating water bath, a...

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Abstract

The invention discloses functional digestible micelle-state casein powder and a preparation method thereof. The preparation method comprises the following steps: pretreating skimmed milk, preparing micelle-state casein, preparing a compound of functional molecules and the micelle-state casein, and drying the compound, so as to obtain the functional micelle-state casein powder which is relatively good in compressibility, rapid in rehydration and relatively good in solubility and digestibility. The dissolvability and digestibility of the micelle-state casein product can be remarkably improved, so that the micelle-state casein product can be more easily digested into small molecule peptide in an organism. In addition, micellar casein is taken as a carrier, so that loading, delivery and slow release of the functional micromolecules are realized, bioavailability of the functional micromolecules is improved, and health-care effects of the casein and the functional micromolecules are brought into full play. The functional micelle-state casein powder prepared by the preparation method disclosed by the invention has wide application and wide market prospect no matter being used as a health-care product or a raw and auxiliary material in food and medicine industries.

Description

technical field [0001] The invention relates to the technical field of functional dairy products and processing thereof, in particular to functional digestible micellar casein powder and a preparation method thereof. [0002] technical background [0003] The casein components in milk form supermolecules with special structures called casein micelles through hydrophobic interactions, hydrogen bonds and calcium bridges. The micelles contain about 94% casein (dry weight) and 6% minerals, of which calcium phosphate accounts for about 90% of the minerals, which is a natural calcium supplement. Studies have found that micellar casein not only has good biocompatibility and nutritional value, but also has a special spatial structure with a large number of hydrophilic and hydrophobic regions. It is a natural supramolecular loading material. Molecular delivery system for loading, encapsulation, protection and sustained release of water-soluble and fat-soluble bioactive ingredients or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20A23J3/10A23L33/19A23L33/105A23L33/11
CPCA23J1/202A23J3/10A23L33/19A23L33/105A23L33/11A23V2002/00A23V2200/30A23V2200/302A23V2200/326A23V2200/3262A23V2200/324A23V2250/54246A23V2250/2116A23V2250/2112A23V2250/21172A23V2250/21166Y02P20/10
Inventor 杨敏秦娟娟王裕成
Owner GANSU AGRI UNIV
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