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Whey protein product and a method for its preparation

A whey protein and product technology, applied in food preparation, protein food ingredients, whey, etc., can solve the problem of unattractive cost performance of whey protein products, achieve good structure and stability, improve nutritional value, and maintain taste Effect

Inactive Publication Date: 2012-07-18
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Given the above issues, the price-performance ratio of known whey protein products is unattractive

Method used

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  • Whey protein product and a method for its preparation
  • Whey protein product and a method for its preparation
  • Whey protein product and a method for its preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The skim milk (1000L) was microfiltered through a polymer membrane (Synder FR) with a pore size of 800kDa. Use a concentration factor of 95, including a diafiltration step. Calculate the concentration factor by Equation 1. The amount of microfiltration retentate formed was 190 L, which had a dry matter content of 20.0%.

[0046]

[0047] The permeate (1890L) formed in the microfiltration was further filtered through a polymer ultrafiltration (UF) membrane (Koch HFK-131) with a pore size of 10kDa. The permeate obtained by ultrafiltration is further subjected to nanofiltration (NF) to produce NF retentate and permeate (130L).

[0048] Ultrafiltration is performed by diafiltration using the above 130L NF permeate as dialysis water. The total concentration factor of ultrafiltration is 24 (Equation 1). In ultrafiltration, 100L ultrafiltration retentate and 1920L ultrafiltration permeate are formed, of which 1080L is used for diafiltration of microfiltration. The remaining ul...

Embodiment 2

[0051] The skim milk (1000L) is heat-treated in a heat treatment apparatus at a temperature ranging from 65°C to 95°C for 15 seconds to 10 minutes to selectively separate the whey protein components. The heat treatment of skimmed milk affects the penetration of whey protein in the microfiltration, so that the microfiltration permeate is rich in α-whey protein, which is less heat-labile, and its degree of denaturation is 0 to 26%, while β-lactal globules The protein is denatured to a degree of 1 to 90%. After heat-treating the skim milk, the milk was subjected to the filtration operation as described in Example 1.

[0052] As an example, the proportion (% by weight) of α-lactalbumin in the total amount of α-lactalbumin and β-lactoglobulin in the microfiltration permeate is 38% (heat treatment at 75°C for 30 seconds) to 45% ( Heat treatment at 90°C for 30 seconds).

Embodiment 3

[0054] As shown in Table 1, the whey protein product of the present invention was formulated from the microfiltration retentate and ultrafiltration retentate of Example 1. The whey protein:casein ratio of the product is 80:20, and the protein content is 58% based on dry matter calculations. The product is a low-lactose milk beverage in which lactose is hydrolyzed by enzymes after preparation.

[0055] A panel of trained experts evaluated the product sensorily. The sensory characteristics are "very good". No taste defects or structural defects affecting mouthfeel were observed.

[0056] Table 1

[0057] MF retentate

[0058] Lactose (%)

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Abstract

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.

Description

Invention field [0001] The invention relates to a milk-based product rich in whey protein and a preparation method thereof. Background of the invention [0002] It has been shown that whey protein is an excellent source of protein, especially in terms of athletes’ nutrition, increase and maintenance of muscle mass. Therefore, there are many whey protein powders and beverages prepared therefrom. Generally, as the raw material of the whey protein product, whey protein concentrate is used as a powder, which is obtained by ultrafiltration of cheese, quark or casein whey, and by the subsequent ultrafiltration The concentrate is dried to prepare. These products have the problem of foul smell, which is caused by protein hydrolysis (caused by starters such as cheese starter and rennet), oxidation of residual fat and other taste defects. Moreover, the removal of minerals during the preparation of whey products makes the taste more bland than ordinary milk. People have tried to elimina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C21/06A23J3/08A23K1/08A23K1/16A23L1/29A23L1/305A23K10/28A23L33/00
CPCA23C9/1427A23V2002/00A23C2210/202A23J1/20A23C21/06A23C2210/206A23C9/1422A23C9/1512A23L1/3056A23L33/19A23C9/1307A61P3/02A23V2250/54252A23V2300/34
Inventor M·哈尔居A·海诺R·蒂坎迈基O·托萨瓦伊宁
Owner VALIO LTD
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