Active lactoprotein extracted from yak milk and its extraction method and use
A technology of yak milk and milk protein, applied in the field of active milk protein and its biological extraction, to achieve the effect of regulating iron absorption and regulating the body's immune response
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Embodiment 1
[0047] An active milk protein extracted from yak milk, the contained active components and weight ratio are as follows:
[0048] β-lactoglobulin 52.0g
[0049] Alpha-lactalbumin 21.5g
[0050] Bovine Serum Albumin 11.0g
[0051] Lactoferrin 1.5g
[0052] Immunoglobulin 12.0g
[0053] Other Micronutrients 2.0 g
[0054] A method for extracting active milk protein from yak milk, the process steps comprising
[0055] A. Selection of raw materials
[0056] Choose pure fresh, natural and pollution-free yak milk emulsion, the protein content of which is 4.5-6.5%.
[0057] B. Centrifugal removal of impurities and fat removal
[0058] Place the pure, natural and pollution-free yak milk emulsion in a centrifuge tank for centrifugation, first remove the cells and impurities in the yak milk emulsion at a temperature of 8°C, and then remove the fat in the yak milk emulsion at a temperature of 25°C. The degreasing and degreasing time were controlled at 10 minutes and 20 minutes res...
Embodiment 2
[0077] An active milk protein extracted from yak milk, the contained active components and weight ratio are as follows:
[0078] See Table 1;
[0079] Table 1 Comparison of main components in yak milk and cow milk (%)
[0080]
[0081] The test results of mineral content in 10 yak milk samples and 10 dairy cow milk samples showed that the content of phosphorus, iron, magnesium, sodium, calcium and selenium in yak milk was significantly higher than that of cow milk, and the content of potassium was lower than that of cow milk. The difference was significant, P<0.05 , see Table 2;
[0082] Table 2 Comparison of mineral content in yak milk and cow milk (mg / kg)
[0083]
[0084] The test results of amino acid content in 10 yak milk samples and 10 dairy cow milk samples showed that compared with cow milk, the 17 kinds of amino acid content were significantly higher than cow milk, the difference was significant, P<0.01; see Table 3
[0085] Beta-lactoglobulin 53.1g
[0086...
Embodiment 3
[0093] An active milk protein extracted from yak milk, the contained active components and weight ratio are as follows:
[0094] β-lactoglobulin 52.0g
[0095] Alpha-lactalbumin 21.0g
[0096] Bovine Serum Albumin 10.0g
[0097] Lactoferrin 2.0g
[0098] Immunoglobulin 11.0g
[0099] Other Micronutrients 4.0 g
[0100] The preparation method is the same as above.
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