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Process for preparation of protein hydrolysate from milk protein

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

Inactive Publication Date: 2004-05-05
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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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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