SACCHARIFICATION AND PHOSPHORYLATION METHOD OF SODIUM CASEINATE, ALPHA-LACTALBUMIN, AND BETA-LACTOGLOBULIN

摘要

PURPOSE: A saccharification and phosphorylation method of sodium caseinate, alpha-lactalbumin, and beta-lactoglobulin is provided to use the materials affecting the function property of protein and the immune reaction as food additives.;CONSTITUTION: A saccharification and phosphorylation method of sodium caseinate, alpha-lactalbumin, and beta-lactoglobulin comprises the following steps: dissolving each material in distilled water containing 2g/100mL of protein, and adjusting the pH of the mixture into 8.0 using 1M NaOH before freeze-drying the mixture; maintaining the dried mixture at 50 deg C for 3 days in the relative humidity of 65%, dissociating the mixture in the distilled water, and adjusting the pH of the mixture into 4.0 using 1M HCl before drying; and culturing the dried mixture at 85 deg C for 5 days, and freeze-drying the mixture to obtain powder.;COPYRIGHT KIPO 2012