Introduction to hydrolyzed protein milk powder
Hydrolyzed protein milk powder is a protein milk powder that has been hydrolyzed. Based on the original milk powder, it hydrolyzes the protein by adding proteolytic enzymes to decompose the original macromolecular proteins into small molecule peptides, thereby improving the digestion and absorption rate of the protein.
Because small molecule peptides that hydrolyze proteins are easier to digest and absorb after entering the intestine, they are widely used in infant formula. At the same time, the content of hydrolyzed protein milk powder is also used in dietary supplements for special groups such as athletes.
Problems with hydrolyzed protein milk powder
Although hydrolyzed protein milk powder has a higher digestion and absorption rate, it still has some shortcomings. The following discusses the issue of hydrolyzed protein milk powder from many aspects.
Insufficient content
Generally speaking, the protein content in hydrolyzed protein milk powder is generally only about 15% to 30%, which is far lower than other types of milk powder. For infants and young children, the macronutrient needs for growth and development cannot be met.
Taste problem
Hydrolyzed protein milk powder often has an off-flavor and bitter taste. This is because the residues of tyrosine and other amino acids produced during the hydrolysis process change the pH and structure of the milk powder, thereby causing a change in taste.
Excessive hydrolysis
Over-hydrolysis is also a problem with hydrolyzed protein milk powders. If the hydrolyzed digestive peptide is too small, the peptide chain will be completely broken down and the nutritional function will be lost. Repeated hydrolysis in foods containing large amounts of high molecular weight proteins results in the loss of many nutrients.
Targeted problem solutions
How to solve the problems of hydrolyzed protein milk powder? Some solutions are listed below.
Add nutrients
In order to solve the problem of insufficient content, the nutritional content can be increased by adding nutrients to hydrolyzed protein milk powder. For example, add folic acid, calcium and other nutritional supplements.
At the same time, in order to supplement other nutrients, hydrolyzed protein milk powder is often mixed with other ingredients to form a slurry or puree, which is then eaten by infants and young children to fully meet their nutritional needs.
Improved technology
Since the taste problem is caused by changes in protein during hydrolysis, you can try to improve it from a technical perspective.
For example, while increasing enzyme activity, adjust the operating temperature and time; add small molecule substances to adjust the taste, such as L-glycine, isoleucine and natural sugar, etc.; adjust the pH to increase the content of adducts. , can effectively improve the taste.
Standardize doses and methods
Although hydrolysis treatment can improve protein absorption, over-processing will lose some of the nutritional value of protein, such as vitamins.
Therefore, we need to standardize doses and methods to ensure that hydrolysis only reaches the highest digestion and absorption rate.
Conclusion
As a kind of milk powder, hydrolyzed protein milk powder has deficiencies such as insufficient protein content, taste problems, and excessive hydrolysis. It needs to be solved by adding nutrients, improving technology, and standardized dosage.Decide.
Despite some problems, hydrolyzed protein milk powder still plays an important role in infant formula and dietary supplements for athletes. In future research, we will use a more scientific method to standardize and provide consumers with better hydrolyzed protein milk powder products.
