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Whey product and process

A whey and whey protein technology, applied in dairy products, other dairy products, whey, etc., can solve problems such as attempts to hinder cold gelation of WPC, and achieve wide practicability and increase protein content.

Inactive Publication Date: 2008-02-13
FONTERRA COOP GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Attempts to make cold-gelled WPC have been hampered by the tendency of whey protein concentrates or isolates, or whey that has been heated to denature said whey protein, to gel rapidly

Method used

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  • Whey product and process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1 demonstrates the formation of low molecular weight aggregates during heating

[0057] The addition of 10% sulfuric acid to skim milk produces an acidic precipitation of casein, from which raw whey is obtained which contains about 1% protein and has a pH of about 4.6. The raw whey was ultrafiltered until the solids content was about 20% total solids. The retentate was diluted with purified water to provide a diluted retentate containing 2% protein. The pH was adjusted to 7.0 or 7.5 with 10% KOH (w / v). The pH adjusted diluted retentate was heated to 80°C for 30 minutes. Samples were taken and subjected to native-PAGE (Havea, P., Singh, H., Creamer, L.K. & Campanella, O, H. Electrophoretic characterization of the protein products formed during heat treatment of wheyprotein concentrate solutions Electrophoretic characterization of the protein product formed). Journal of Dairy Research, 65, 79-91, 1998). These results show (Fig. 5) that the amount of β-lactoglo...

Embodiment 2

[0058] Example 2 confirms that the present invention can provide WPC with different levels of protein denaturation

[0059] The method shown in FIG. 2 provides raw whey containing about 1% protein and having a pH of about 4.6 obtained from acidic precipitation of casein produced from skim milk by adding 5% sulfuric acid. After clarification, the whey was ultrafiltered until the solids content was about 20% total solids. The retentate was diluted with water to provide a dilute solution containing 2% protein, then the pH was adjusted to 6.9 with 10% (w / v) KOH.

[0060] The diluted whey protein solution was divided into two streams and then heated at two different operating levels, namely operation 1: 74°C for 20 min, or operation 2: 82°C for 21 min. The hot whey stream was then cooled to 50°C and ultrafiltered to provide secondary retentate lots containing about 20% total solids. The retentate stream was then spray dried. The final powder was analyzed and compared to a standa...

Embodiment 3

[0065] Example 3 demonstrates the importance of keeping the hot retentate at 40 to 60°C

[0066] Two cartridges (1 L) of hot retentate (about 20% total solids) were obtained from run 2 of Example 2 above. One cylinder was stored at 20°C, while the other cylinder was stored at 50°C. The protein solution in the cartridge stored at 20°C started to form a fairly thick to strong gel within 1 h. The protein solution was discarded as it was too thick for further processing. The protein retentate kept in the drum at 50°C was still in solution for more than 3h. This time delay allows further processing of the solution under industrial production conditions before gel formation.

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Abstract

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70 DEG C for up to 60 minutes to denature the whey protein. The solution is then cooled to 40 DEG C-60 DEG C; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.

Description

technical field [0001] The present invention relates to a whey protein concentrate comprising denatured whey protein which, when hot or cold water is added, compared to a corresponding whey protein concentrate comprising undenatured whey protein The concentrate can form a viscous solution. technical background [0002] Whey protein is a by-product of cheese production or casein precipitation. In addition to water, whey contains lactose, minerals, and whey protein. Large quantities of whey are produced during the production of cheese and other dairy products. Whey protein products such as whey protein concentrate (WPC) and whey protein isolate (WPI) are produced by removing a large number of other components, leaving whey protein as the main component. WPC typically has a protein content of up to 85%, while WPI typically has a protein content of 90% or more. High protein content can be obtained due to the application of established techniques such as ultrafiltration, diaf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20A23C9/14A23C1/14A23C9/142
CPCA23V2002/00A23C21/00A23J3/08A23C1/14A23V2250/54252A23V2200/244
Inventor 高宏平帕拉塔萨·哈维哈津德·辛格
Owner FONTERRA COOP GRP LTD
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