Whey protein hydrolysate

一种乳清蛋白水解、乳清蛋白的技术，应用在生成乳清蛋白水解物领域

Active Publication Date: 2010-08-11
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But unhydrolyzed whey protein is mild and slightly milky in taste, while hydrolyzed whey protein tends to taste completely different and is usually somewhat frowned upon by most people

Method used

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  • Whey protein hydrolysate
  • Whey protein hydrolysate
  • Whey protein hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Whey protein concentrate (Lacprodan 80) from Arla Foods, Denmark (Lacprodan 80) (containing approximately 80% protein in total dry matter) was hydrolyzed using 5 different proteolytic enzymes. Enzymes and dosages are:

[0058] Trypsin-like protease from Fusarium oxysporum at a dose of 500 mg enzyme protein / kg raw material.

[0059] PTN 6.0 (Novozymes A / S) at a dosage of 0.5% of the starting material.

[0060] Alcalase 2.4L (Novozymes A / S) at a dose of 0.2% of the starting material.

[0061] Neutrase 0.8L (Novozymes A / S) at a dose of 1% of the starting material.

[0062] Protamex 1.5MG (Novozymes A / S) at a dose of 0.5% of raw material.

[0063] The whey protein concentrate was mixed with water (1:9) before adding the enzymes.

[0064] Hydrolysis took place at 50°C in a beaker fitted with a base (0.1 N NaOH) dosing system to keep the pH constant at pH 7.5 until the degree of hydrolysis (DH) = 4%.

[0065] Samples were heated to 85°C to inactivate the enzyme and teste...

Embodiment 2

[0074] 5 different proteolytic enzymes were used to hydrolyze whey protein concentrate from Leprino Foods, US (containing approximately 80% protein in total dry matter). Enzymes and dosages are:

[0075] Trypsin-like protease from Fusarium oxysporum at a dose of 500 mg enzyme protein / kg raw material.

[0076] PTN 6.0 (Novozymes A / S), dosed at 0.5% of raw material.

[0077] Alcalase 2.4L (Novozymes A / S) at a dose of 0.2% of the starting material.

[0078] Neutrase 0.8L (Novozymes A / S) at a dose of 1% of the starting material.

[0079] Protamex 1.5MG (Novozymes A / S) at a dose of 0.5% of raw material.

[0080] The whey protein concentrate was mixed with water (1:9) before adding the enzymes.

[0081] Hydrolysis took place at 50°C in a beaker fitted with a base (0.1 N NaOH) dosing system to keep the pH constant at pH 7.5 until the degree of hydrolysis (DH) = 4%.

[0082] Samples were heated to 85°C to inactivate the enzyme and tested on a sensory panel.

[0083] A triplet te...

Embodiment 3

[0090] Definition, Measurement and Calculation of Trypsin Ratio

[0091] principle

[0092] To perform a measurable assay to measure trypsin-like endopeptidase activity, we used 10 different chromogenic substrates with the general formula Suc-AAPX-pNA where X is One-letter abbreviation for one of the 20 natural amino acid residues. The endopeptidase cleaves on the carboxy-terminal side of X and releases a measurable yellow color (p-nitroaniline). We used these 10 different Suc-AAPX-pNA substrates (X = A, R, D, E, I, L, K, M, F and V) available from Bachem for what we call trypsin Measurement and calculation of ratios.

[0093] A trypsin-like endopeptidase may be defined in the context of the present invention as an endopeptidase having a trypsin ratio greater than 100.

[0094] Trypsin ratios were calculated as the maximal activity on Suc-AAPR-pNA or Suc-AAPK-pNA divided by the maximal activity on any of the 8 other Suc-AAPX-pNA substrates:

[0095] Trypsin ratio = maxim...

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Abstract

The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine.The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition.

Description

field of invention [0001] The invention relates to a method for producing whey protein hydrolyzate by using microbial endopeptidase. Background of the invention [0002] Protein supplements, such as whey protein powder, are commonly used by bodybuilders and other athletes to speed muscle development and aid recovery. Likewise, such protein supplements are useful for clinical nutrition. In general, predigested, partially hydrolyzed whey protein is better absorbed than unhydrolyzed protein, which is why protein hydrolyzates are considered to have nutritional benefits. Whereas unhydrolyzed whey protein is mild and slightly milky in taste, hydrolyzed whey protein tends to taste completely different, and is usually somewhat frowned upon by most people. Therefore, when such hydrolysates are used eg in beverages, the taste has to be masked eg by adding artificial flavors. [0003] The use of specific endopeptidases to hydrolyze proteins is known in the art, see eg WO97 / 43910. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J1/305C12P21/06
CPCA23J3/343A23L1/3053A23L1/3056A23L33/18A23L33/19
Inventor 吉特·B·林雷夫珀·M·尼尔森
Owner NOVOZYMES AS
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