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Method for improving enzymolysis resistance of casein and reducing sensitization

A casein and enzymolysis-resistant technology, applied in the field of milk production, can solve problems such as high energy consumption, complicated operation, and food safety of products, and achieve the effects of low energy consumption, simple process steps, and easy operation

Pending Publication Date: 2022-04-05
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above physical methods are complicated to operate and high in energy consumption, and there are food safety problems in the products after chemical modification.

Method used

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  • Method for improving enzymolysis resistance of casein and reducing sensitization
  • Method for improving enzymolysis resistance of casein and reducing sensitization
  • Method for improving enzymolysis resistance of casein and reducing sensitization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The hemp seed protein was prepared by alkali-dissolving and acid-precipitating method. Add n-hexane (1:3, w / v) to the pulverized hemp seeds for degreasing, stir for 3 h, and repeat this process three times. Then air-dry in a fume hood for 24 h at room temperature. The degreased hemp seed powder was dispersed in deionized water (1:10, w / v), adjusted to pH 11 with 6M NaOH, and continuously stirred at 25 °C for 3 h. The mixture was centrifuged at 6000 × g for 10 min, and the pH of the supernatant was adjusted to 4.5 using 6M HCl and left at 4 °C overnight to precipitate the protein. The precipitate was separated by centrifugation at 6000×g for 10 min, then dispersed in distilled water and adjusted to pH 7.0. The mixture was then lyophilized and stored at 4°C until use.

[0048] Casein and hempseed protein solutions with a concentration of 6% (w / v) were prepared respectively, mixed at a mass ratio of 7:1, and stirred with a magnetic stirrer at room temperature for 30 min...

Embodiment 2

[0062] Extraction of hemp seed protein: Hemp seed protein is prepared by alkali-dissolving and acid-precipitating method. Firstly, n-hexane (1:2.5, w / v) was added to the pulverized hemp seeds for degreasing, stirred for 2 hours, and the process was repeated three times. Then air-dry in a fume hood for 22 h at room temperature. The degreased hemp seed powder was dispersed in deionized water (1:9, w / v), adjusted to pH 12 with 6M NaOH, and continuously stirred at 25 °C for 2 h. The mixture was centrifuged at 6000 x g for 15 min, and the pH of the supernatant was adjusted to 4.5 using 6M HCl and left overnight at 3 °C to precipitate the protein. The precipitate was separated by centrifugation at 6000×g for 15 min, then dispersed in distilled water and adjusted to pH 7.0. The mixture was then lyophilized and stored at 3°C ​​until use.

[0063] Preparation of mixed solution of casein and hempseed protein: first prepare casein and hempseed protein solutions with a concentration of...

Embodiment 3

[0067]Extraction of hemp seed protein: Hemp seed protein is prepared by alkali-dissolving and acid-precipitating method. Firstly, n-hexane (1:3.5, w / v) was added to the pulverized hemp seeds for degreasing, stirred for 2.5 h, and the process was repeated three times. Then air-dry in a fume hood for 23 h at room temperature. The degreased hemp seed powder was dispersed in deionized water (1:11, w / v), the pH was adjusted to 11.5 with 6M NaOH, and the stirring was continued at 25 °C for 2.5 h. The mixture was centrifuged at 6000 x g for 12 min, and the pH of the supernatant was adjusted to 4.5 using 6M HCl and left at 5 °C overnight to precipitate the protein. The precipitate was separated by centrifugation at 6000×g for 12 min, then dispersed in distilled water and adjusted to pH 7.0. The mixture was then lyophilized and stored at 5°C until use.

[0068] Preparation of mixed solution of casein and hempseed protein: first prepare casein and hempseed protein solutions with a co...

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Abstract

The invention relates to a method for improving enzymolysis resistance of casein and reducing sensitization, which is used for cross-linking China-hemp seed protein and casein through transglutaminase, and specifically comprises the following steps: (1) preparing a mixed solution of casein and China-hemp seed protein; (2) adding transglutaminase into the mixed solution of the casein and the hemp seed protein, and carrying out cross-linking reaction to obtain a cross-linked casein solution; and (3) placing the cross-linked casein solution in an environment of 3-5 DEG C, and terminating cross-linking. Compared with the prior art, the method has the advantages that the process steps are simple, the novel food resource, namely the hemp seed protein, is fully utilized, the casein is replaced by the hemp seed protein, the sensitization of the casein is further reduced, the enzymolysis resistance of the casein is improved, and the delivery effect of the casein on sensitive substances in the fields of food and pharmacy is improved.

Description

technical field [0001] The invention relates to the technical field of milk production, in particular to a method for improving casein resistance to enzymolysis and reducing allergenicity. Background technique [0002] As the most important protein in milk, casein is also the most common animal protein, accounting for about 80% of milk protein, composed of α s1 -, α s2 -, β- and κ-casein, with a molecular weight between 19-24KDa, each of which has unique structural and functional properties. And casein has the potential as a carrier, which can be used for the delivery of sensitive substances in the food and pharmaceutical industries. But cow's milk is also one of the eight major allergens announced by the Food and Agriculture Organization of the United Nations. About 2% to 6% of infants and young children are allergic to milk, and the number of adults with allergies also reaches 0.1% to 0.5%. Milk contains more than 20 protein allergens that can cause allergic reactions. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C07K14/47C07K1/14C07K1/30
Inventor 邓云周学府郑远荣钟宇王丹凤
Owner SHANGHAI JIAO TONG UNIV
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