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Palatable extensively hydrolysed whey protein hydrolysates

A technology of whey protein hydrolysis and whey protein, which is applied in the field of new whey protein hydrolyzate, which can solve the problems of whey protein hydrolyzate, such as bitterness, unpleasant taste, unsuitability, etc.

Pending Publication Date: 2022-01-04
ARLA FOODS AMBA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem with existing whey protein hydrolyzates that when hydrolyzed excessively and a high degree of hydrolysis is obtained, whey protein hydrolyzates have a bitter and unpleasant taste, and thus are not suitable for use in food products or beverages in large quantities

Method used

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  • Palatable extensively hydrolysed whey protein hydrolysates
  • Palatable extensively hydrolysed whey protein hydrolysates
  • Palatable extensively hydrolysed whey protein hydrolysates

Examples

Experimental program
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preparation example Construction

[0174] The method for preparing whey protein hydrolyzate of the present invention should not be limited to the amount of enzyme added under the hydrolysis step, because the amount of enzyme added depends on the type of enzyme and the activity of the enzyme. However, as a guide, enzymatic hydrolysis is performed with a combination of enzymes, wherein the total amount of enzymes is 0.05-10 g enzyme / 100 g protein, eg 0.1-7.5 g enzyme / 100 g protein. Preferably, the amount of enzyme is in the amount of 0.2-5.0 g / 100 g protein.

[0175] The ratio between the three different enzymes in combinations i to iii may for example be in the range of 1-10:1-10:1-10, for example in the range of 1-8:1-8:1-8. However, the invention should not be limited to the amount of enzyme added, as this will depend on the activity of the enzyme used.

[0176] The enzymatic hydrolysis carried out in step b) of the present invention is preferably carried out at a temperature in the range of 40°C to 75°C, eg ...

Embodiment 1

[0262] Embodiment 1: Analytical method

Embodiment 11

[0263] Embodiment 1.1: the mensuration of degree of hydrolysis (DH)

[0264] The degree of hydrolysis (DH) is defined as the percentage of peptide bonds cleaved by hydrolysis, see equation (1) below. The DH value provides information on the amount of peptide formed, which is related to the number of available peptide bonds.

[0265] DH of whey protein hydrolyzate was measured as described in: Adler-Nissen, J. Determination of the degree of hydrolysis of food protein hydrolysates bytrinitrobenzenesulfonic acid. J. Agric. Food Chem. 27, 1256-1262 (1979). and Nielsen, P.M., Petersen, D. & Dambmann, C. Improved method for determining food protein degree of hydrolysis. J. Food Sci. 66, 642-646 (2001). In equation (1), h represents the number of peptide bonds cleaved, h total Indicates the total number of available peptide bonds. Thus, DH gives the percentage of peptide bonds that are cleaved.

[0266] Equation (1): DH=(Number of free amino termini) / (Total number of available ...

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Abstract

The present invention relates to new whey protein hydrolysates having a high degree of hydrolysis, are palatable and have a low turbidity without being subjected to ultrafiltration. The invention furthermore relates to methods of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising these new whey protein hydrolysates.

Description

technical field [0001] The present invention relates to novel whey protein hydrolysates having a high degree of hydrolysis, being palatable and having low turbidity without the need for ultrafiltration. The present invention also relates to methods for the preparation of novel whey protein hydrolysates, uses of novel whey protein hydrolysates and food products comprising these novel whey protein hydrolysates. Background technique [0002] It is well known that whey protein hydrolyzates can be used as an ingredient in various food products. Whey protein hydrolyzates are typically prepared by hydrolyzing whey protein material, such as whey protein isolate or whey protein concentrate, to the desired degree of hydrolysis with food grade proteolytic and / or peptidic hydrolyzate preparations. In some cases, in order to prepare a whey protein hydrolyzate with low antigenicity or a hydrolyzate that is well absorbed in the intestinal tract, it is necessary to prepare a whey protein h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/02A23J3/08A23J3/34A23L2/66A23L33/18C12P21/06
CPCA23C21/02A23J3/08A23J3/343A23L2/66A23L33/18C12P21/06A23V2002/00A23V2200/30A23V2250/55A23J1/205
Inventor 汉斯·彼得·索伦森汉斯·伯特尔森安尼塔·欣德·索伦森
Owner ARLA FOODS AMBA