FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 167-171.

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Study on Infant Formulas in a Continuous Stirred Tank Enzyme-membrane Reactor

 CHEN  Jing,   Zhang-He-Ping,   Sun-Jian   

  1. 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhht 010018, China;3.Inner Mongolia Mengniu Diary Corporation, Beijing 101107, China
  • Online:2006-09-15 Published:2011-10-20

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Abstract: Milk protein from cow milk was continuously hydrolyzed in an enzyme membrane reactor to produce infant formulas. Trypsin was used as the hydrolyzing enzyme to modify the protein. Optimum parameters during the CSTMR’s operation were temperature 45℃, pH8.0, enzyme substrate ratio 1.84%, substrate concentration 0.4%, and pressure 0.05MPa. Through SDS- PAGE analysis, it was found that the hydrolysate contains less proteins than the unhydrolysate, especially the αs- casein is 90% hydrolyzed and over 50% β-lactoglobulin from milk serum is degraded.

Key words: infant formulas, CSTMR(continuous stirred tank membrane reactor), hydrolyze, protein, tyrpsin, milk