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Development of Substitutes of Whey Protein in Infant Formula

Author: LiChunQiang
Tutor: HuoGuiCheng
School: Northeast Agricultural University
Course: Fermentation Engineering
Keywords: Infant formula Whey Protein Alternatives
CLC: TS252.51
Type: Master's thesis
Year: 2008
Downloads: 364
Quote: 1
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Abstract


Breast milk is undoubtedly unique natural baby food, with any other dairy incomparable advantages. However, due to health status, work needs or other reasons, China and the global breastfeeding rate is not high. Milk rich in nutrients, the wide variety of sources have been considered as a good choice for infant formula milk-based material. Infant formula is usually added to adjust the proportion of casein and whey protein whey protein in order to improve the digestibility and nutritional value of infant formula. But hardly domestic production of whey powder, whey protein required depends mainly on imports, China's infant formula milk powder production is subject to the import of whey protein, which not only increases costs, but also led to a large number of outflow of foreign exchange; whey protein the beta-lactoglobulin is the main factors that cause infant allergies. The development of a new protein Binders imperative. In this experiment, skim milk as raw material for hydrolysis, the use of in vitro digestion method for evaluation of digestibility, laser diffraction method for the determination of the protein clots pH4 conditions particle size distribution, as well as the nutritional value of a common international evaluation method hydrolyzate protein quality evaluation, and comparison of the closest breast milk and breast milk hydrolyzate. While taking advantage of the indirect competitive ELISA method for evaluation of the antigenicity of the hydrolyzate. The test results are as follows: (1) in vitro digestion tests showed that the digestibility of the hydrolyzate significantly increased (P = 0.006). 50 min hydrolyzate digestibility is slightly larger than the breast close to 100%, 60 min hydrolyzate digestibility. Visible, hydrolysis can effectively improve the digestibility of the protein. Digestible absorption of amino acids in the hydrolyzate (2) the total content is greater than the the infant reference mode, but leucine and tryptophan content was slightly lower than babies reference mode. Essential amino acid chemical score, amino acid score, amino acid ratio coefficient of the essential amino acid index and biological value of the results of the evaluation of the nutritional value of the hydrolyzate, 50 min and 60 min hydrolyzate nutritional value than those close to the baby needs approach. (3) 50 min and 60 min hydrolyzate particle size distribution is more similar to breast milk, but there are differences due to breast milk and skim milk protein, there are also some differences in the particle size distribution. (4) skim milk after trypsin hydrolysis of beta-lactoglobulin, casein and bovine serum albumin antigens decreased significantly (P = .000), 50 min hydrolyzate antigen reduced rates were 55.69%, 87.11% and the antigen reduction rate of 85.69%; 60 min hydrolyzate were 56.09%, 87.56% and 86.28%, respectively. (5) SDS-PAGE electrophoresis analysis of the distribution of peptides showed that after 50 min of hydrolysis of a peptide molecular weight of almost all less than 20 kDa, but a little less than 3.313 kDa peptide. (6) the optimum hydrolysis conditions: substrate concentration 20%, E: S = 0.3%, a temperature of 50 ° C, natural pH, hydrolysis time of 50 min or 60 min. This test is an alternative to whey protein in infant formula milk protein-based material, digestion, quality and acid coagulation properties are close to breast milk, beta-lactoglobulin, casein and bovine serum albumin antigen but significantly reduced. The test to be innovative in the following areas: (1) the use of laser diffraction method for the determination of particle size distribution of protein hydrolyzate clots, study the nature of the acid coagulation of the protein from the microscopic point of view. (2) in breast milk as the standard Assessment of protein digestibility, acid coagulation properties and nutritional value, and ultimately choose the closest to breast milk hydrolyzate.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy > Milk powder
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