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Process for preparation of protein hydrolysate from milk protein

A protein hydrolyzate, milk protein technology, applied in the field of preparing protein hydrolyzate from milk protein, can solve problems such as high temperature

Inactive Publication Date: 2005-11-02
科学和工业研究委员会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is the use of very high temperatures and proteolytic enzymes of animal origin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 200 g of casein were dispersed in 2 L of water and the pH of the dispersion was adjusted to 7.8 with 15% sodium hydroxide (NaOH) while maintaining the slurry at 40°C. To the slurry was added fungal protease dissolved in water. After 1.5 hours, the temperature of the slurry was raised to 65°C for 3 minutes before it was cooled and centrifuged. The clear supernatant was spray dried. The degree of hydrolysis of the product was 45% and the yield was 90%.

Embodiment 2

[0063] 1 kg of casein was dispersed in 10 L of water and the pH was adjusted to 7.8 with 15% NaOH while maintaining the slurry at 40°C. To the slurry was added fungal protease dissolved in water. After 2 hours, the temperature of the slurry was raised to 65°C for 3 minutes before it was cooled and centrifuged. The clear supernatant was spray dried. The degree of hydrolysis of the product was 45% and the yield was 95%.

Embodiment 3

[0065] 5 kg of casein was dispersed in 50 L of water and the pH was adjusted to 7.8-8.0 with 15% NaOH while maintaining the slurry at 45°C. To the slurry was added fungal protease dissolved in water. After 2 hours, the temperature of the slurry was raised to 70°C for 5 minutes before it was cooled and centrifuged. The clear supernatant was spray dried. The degree of hydrolysis of the product was 50% and the yield was 93%.

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PUM

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Abstract

The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40+ / -5 deg.C for a time period of 30 min to 2 hours; heating at 65-70 deg.C for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

Description

technical field [0001] The present invention relates to a method for preparing protein hydrolyzate from milk protein using fungal protease. More specifically, the present invention provides a method for preparing a protein hydrolyzate from casein using a fungal protease obtained from Aspergillus sp. Background technique [0002] Casein is an excellent protein with a balanced amino acid composition. Thus, casein has limited functional properties. Casein makes up about 80% of milk protein. Casein is a phosphoprotein in which phosphorus is covalently bound to the polypeptide chain by serine ester bonds and casein is composed of heterogeneous α-casein, β-casein, κ-casein and other minor proteins. In the food industry, casein is used to prepare artificial meat, wine and beer clarifiers and protein-rich dairy products (Evans, E.W. Uses of milk proteins in formulated foods) Food protein development ( Developments in Food Proteins) 1st edition, B.J.F. Hudson, Applied Science Pub...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/10A23J3/34
CPCA23J3/10A23J3/344
Inventor 巴格亚·斯瓦米林伽帕约翰伊·约瑟夫孔萨亚·尚卡拉·默斯维什韦舍瓦瑞阿·普拉卡什梅索·彻鲁瓦拉亚·沙马萨卡·萨斯特特如马库达鲁·奇卡拉伽·辛徒·坎亚
Owner 科学和工业研究委员会
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