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Improved bioactive whey protein hydrolysate

A whey protein hydrolysis and whey protein technology, which is applied in the field of hydrolyzed whey protein products, can solve the problems that can not be used to terminate whey protein, the solubility of the final product decreases, and unfavorable food ingredients, etc.

Inactive Publication Date: 2004-02-11
NEW ZEALAND DAIRY BOARD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method cannot be used to stop the hydrolysis of whey protein, as any intact unhydrolyzed whey protein still remaining in the mixture will denature and precipitate, making the final product less soluble and unfavorable for use as a food ingredient

Method used

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  • Improved bioactive whey protein hydrolysate
  • Improved bioactive whey protein hydrolysate
  • Improved bioactive whey protein hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0110] Trial production of WPI mild hydrolyzate

[0111] Whey protein isolate produced by cationic ion exchange technology with a protein content greater than 90% w / w (ALACEN TM 895) is reconstituted at 20% solid matter in water (50°C). Restoration of ALACEN TM 895 was transferred to a 150 L box at 50°C. Water (50°C) was added to the tank to give a final solids volume of 4%. The solution was stirred and Neutrase (E:S 0.9%) was added.

[0112] Two hours after enzyme addition, the first hydrolyzate was pumped through the UHT unit. Enzymes were inactivated by heating the hydrolyzate to 88°C using direct steam injection, and the hydrolyzate was held at this temperature for 1.5 seconds. The hydrolyzate is cooled instantaneously to ambient temperature by a shell and tube heat exchanger.

[0113] The hydrolyzate is then dehydrated and dried.

[0114] The hydrolyzate prepared by the method of embodiment 1 has the following characteristics:

[0115] Solubility: 95%

[0116] ...

Embodiment 2

[0125] The hydrolysis reaction was repeated as described above in Example 1 (10% total solids, E:S 0.9%, 150 L). After inactivation, the hydrolyzate is immediately dehydrated and dried.

[0126] The hydrolyzate prepared by this method has the following characteristics, which are determined by the elaboration of said Example 1:

[0127] Solubility: 97%

[0128] Thermal stability: 120°C for 10 minutes @ TS solubility 96%

[0129] In vitro ACE-I activity: 503mg / L IC50

[0130] Foaming ability: significantly increased than non-hydrolyzed WPI

[0131] Gelling property: significantly increased than non-hydrolyzed WPI

[0132] Flavor: Significantly better than WPC-based mild hydrolysates

[0133] Appearance: transparent yellowish

Embodiment 3

[0135] The hydrolysis reaction of Example 1 was repeated as described above (4% total solid matter, E:S0.9%, 150 L). Four hours after enzyme addition, the first hydrolyzate was pumped through the UHT apparatus using the same conditions as in Example 1.

[0136] The hydrolyzate prepared by this method has the following characteristics, which are determined by the elaboration of said Example 1:

[0137] In vitro ACE-I activity: 230mg / L IC50

[0138] Foaming ability: significantly increased than non-hydrolyzed WPI

[0139] Gelling property: significantly increased than non-hydrolyzed WPI

[0140] Flavor: Significantly better than WPC-based mild hydrolysates

[0141] Appearance: transparent yellowish

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Abstract

The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.

Description

technical field [0001] The present invention relates to a process for the preparation of an improved hydrolyzed whey protein product which is substantially free of bitter taste and which contains bioactive peptides. The product of this method has high digestibility and good organoleptic properties. The product has a mild taste without a creamy or bouillon-like flavor. The improved hydrolyzed whey protein product is a useful source of bioactive peptides for incorporation into functional foods. technical background [0002] A large number of food ingredients and food products are produced from the hydrolysis of protein materials such as milk protein, casein and whey protein. [0003] Hydrolyzed protein foods have advantages over non-hydrolyzed protein foods in the field of health care. For example, enzymatically hydrolyzed proteins are known to be less allergenic. They are also more quickly digested and absorbed than whole proteins. Foodstuffs contai...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23J3/34A23L1/305A61K38/00A61K38/01A61K38/06A61K38/08A61K38/10A61P9/12
CPCA23V2002/00A23L1/3053A61K38/06A61K38/08A23J3/343A61K38/10A61K38/018A23L33/18A61P9/12Y02A50/30A23V2300/28C12P21/00
Inventor 拉尔夫-克里斯蒂安·施洛特豪尔琳达·梅·斯科鲁姆朱利安·罗伯特·里德斯特凡妮·阿德勒·哈维阿利斯泰尔·卡尔雷切尔·洛伊丝·范肖
Owner NEW ZEALAND DAIRY BOARD
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