Study On Bovine Casein Deep Hydrolysis Formula

Casein is the main component of milk protein,and its digestion and absorption in the body and its nutritional contribution have always been one of the important concerns of research and development of dairy products.In this study,whole milk powder was used as raw material,and pepsin and trypsin were used to synthesize in vitro.The optimal enzymatic conditions and process parameters were obtained by orthogonal optimization experiments.The main components of the enzymatic hydrolysate prepared by the optimal enzymatic hydrolysis conditions were analyzed,including the amino acid composition and content of the milk protein after proper hydrolysis,the composition of the peptide and oligopeptide,the physical and chemical properties of the product and the sensory quality.Based on,the development of infant formula milk powder was carried out by using the deep hydrolysate of milk protein,and combined with the current effective food safety national standards,the nutritional formula design and preparation process of infant nutrition supplement milk powder were optimized.In order to obtain good quality and high nutritional value of infant and beef cattle cheese protein deep hydrolysis formula.The main research methods and their results are as follows:(1)Through the investigation and analysis of the main factors affecting the quality of bovine cheese proteolysis,the effects of single factor such as enzyme dosage,enzymatic hydrolysis time and enzymatic hydrolysis temperature on the hydrolysis rate of whole milk powder were selected,and then orthogonal optimization experiment was carried out.,the optimal enzymatic conditions are: The pepsin was 7000 u/g,the trypsin was 4000 u/g,the enzymatic hydrolysis time was 2 h,and the enzymatic hydrolysis temperature was 37 ° C.Under this condition,the average hydrolysis rate was 66.07%.(2)By analyzing the changes of main components before and after enzymatic hydrolysis of whole milk powder,the results showed that the free amino acid content of the whole milk powder was 65.85 ?g/mL before hydrolysis,and the free amino acid content in the product after enzymolysis is 962.34 ?g/mL;The molecular distribution of peptides in the enzymatic hydrolysate is as follows: the proportion of small molecular weight low peptide is about 71%,and the distribution of large molecular weight polypeptide is about 29%,indicating that the degree of hydrolysis is high,and the content of oligopeptides of the enzymatic hydrolysate is relatively high.It is easier for the body to digest and absorb;however,there is no significant change in lactose content before and after enzymatic hydrolysis.(3)Through the primary physical and chemical properties of milk protein product after enzymatic depth analysis shows that: after enzymolysis product,which significantly increased emulsification,no stratification hydrolyzate,high stability;and foaming compared with raw milk decreased.(4)Selecting the deep hydrolysate of bovine cheese protein as the main matrix,through nutrient-enhanced formula technology,the nutrients important for infants' physical and IQ development,combined with the ubiquitous calcium nutrient deficiency and brain development and retinal development are indispensable.The docosahexaenoic acid(DHA)nutrient was studied for the design and optimization of nutritional fortification formula.The results showed that: When the hydrolyzed beef protein product is 70%,edible glucose 21%,calcium carbonate 1.5%,DHA is 0.2%,the color,odor,tissue state and manageability of the prepared formula are optimal.The taste is the best,the sensory score is 97 points,and the nutritional indicators and their contents meet the requirements of relevant national standards.