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Whey protein aggregates

A technology for whey protein and aggregates, applied in the field of forming whey protein aggregates

Inactive Publication Date: 2017-03-22
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of concentrated acids on an industrial scale has safety and environmental disadvantages
Also, whey protein aggregates formed in this way require a separate processing step to render them sterile

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Production of whey protein aggregates - pressure, temperature and stirrer speed were constant.

[0037] Whey protein isolate (WPI) Prolacta 90 was purchased from Lactalis ingredients (Rétiers, France). Carbon dioxide was purchased from Carbagas (Domdidier, Switzerland) with a purity of 99.5%. Aqueous WPI solutions were prepared by dissolving WPI powder (4 wt%, 7 wt% and 10 wt%) in MilliQ water. The pH was adjusted with 1M hydrochloric acid (Merck, Switzerland) or 1M sodium hydroxide (Merck, Switzerland). Industrial grade ethanol 100% (Merck, Switzerland) was used as a modifier.

[0038] experiment settings

[0039] High voltage observation room (view cell) by NWA (Germany )supply. The volume of the viewing chamber can be varied with a lockable plunger from 32mL to 63mL. Its design maximum operating pressure and temperature are 70MPa and 250℃ respectively. To observe the sample, the observation chamber is equipped with a sapphire window and a light...

Embodiment 2

[0054] Example 2: Production of whey protein aggregates - effects of pressure.

[0055] Additional tests were performed with different pressures (8, 34 and 60 MPa). Without changing the temperature (85°C), stirrer speed (v st =3.000rpm), ratio WPI solution: supercritical CO 2 (95:5), WPI 浓度 (4%), initial pH = 6.44 and time (5 minutes). Choose a small CO 2 volume to make CO 2 Changes in pH caused by the acidity of the gas are minimized.

[0056] Table 2: Applying different pressures

[0057]

[0058] The particle size values ​​for the samples in Table 2 show that the use of higher pressures resulted in a drop in particle size. Application of 34 MPa or 60 MPa caused no difference in particle size, but the particle sizes obtained at these pressures were significantly smaller than those obtained in the tests at 8 MPa. Protein composition analysis revealed increased conversion of native proteins to insoluble aggregates at lower pressures.

Embodiment 3

[0063] Example 3: Generation of Whey Protein Aggregate - Effect of Ethanol

[0064] Depending on pressure, CO 2 The maximum percentage soluble in water is 5% [Wiebe R et al., J.Am.Chem.Soc., 63(2), 475–477 (1941) (Wiebe R et al., "Journal of the American Chemical Society", Vol. 63, No. 2, pp. 475–477, 1941)], Residual CO 2 Must be dispersed as small droplets in the WPI solution by stirring. Add 10% ethanol to WPI solution to reduce water and CO 2 The interfacial tension between the resulting supercritical CO in the WPI solution during processing 2 Droplets are smaller. Two WPI concentrations (4% and 7% by weight) and different pressures were tested. Also change the time and WPI solution with CO 2 to confirm that these parameters do not affect the results compared to samples without 10% ethanol. At maximum speed, temperature (85° C.) and stirring were kept constant.

[0065]

[0066] The trends observed in this experimental design are reported in Table 4. The addi...

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PUM

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Abstract

The present invention relates to whey protein aggregates, in particular to a process for forming whey protein aggregates. The present invention also pertains to compositions comprising whey protein aggregates obtainable by the process and the use of these compositions as a foaming agent or emulsifier.

Description

technical field [0001] The present invention relates to whey protein aggregates, in particular to a method for forming whey protein aggregates. The invention also relates to compositions comprising whey protein aggregates obtainable by said process, and to the use of these compositions as foaming agents or emulsifiers. Background technique [0002] Whey protein is a complete protein containing all the essential amino acids ("building blocks") that the body needs and is one of the best sources of branched-chain amino acids such as leucine, which has been shown to stimulate muscle synthesis. Whey protein is also easy to digest and has been linked to improved satiety. For these reasons, whey protein is considered a good source of protein and can be included in edible products such as high-protein sports drinks and meal replacement drinks. This product is often consumed by athletes, the elderly, or postoperative patients. [0003] One downside of whey protein is its heat sens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08A23L33/19
CPCA23J3/08A23V2002/00A23V2200/222A23V2200/226A23V2250/54252A23V2300/38A23L33/19A23L2/66
Inventor M·J·卡拉南C·J·E·施密特M·米克尔M·帕斯L·多纳托-卡博尔
Owner NESTEC SA
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