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Modified whey protein compositions having improved foaming properties

A whey protein modification technology, applied in whey, animal protein processing, protein food ingredients, etc., can solve the problems of poor foamability, weak stirrability, poor foam stability, etc.

Inactive Publication Date: 2005-03-23
NOVOZYMES NORTH AMERICA INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whey protein is inferior to solid egg whites in terms of foamability, including weaker whipability and poorer foam stability after whipping

Method used

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  • Modified whey protein compositions having improved foaming properties
  • Modified whey protein compositions having improved foaming properties
  • Modified whey protein compositions having improved foaming properties

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0028] The following examples are only used to illustrate the present invention and are not meant to limit the scope of the present invention.

[0029] Also, the aforementioned references are hereby incorporated by reference.

Embodiment 1

[0030] Example 1: Freeze Dried Whey Protein Concentrate

[0031] Whey protein concentrate (WPC) (80% dry basis soluble WPC, Leprino Foods) containing 78% protein was used to prepare the 10% protein solution. One solution was kept as a control (no phospholipase added), another solution was treated with 1.4LEU Lecitase 10L / g WPC (Novozymes North America, INC.), and the remaining solution was treated with 40LEU Lecitase 10L / G WPC. All three sets of solutions were heated to 50°C for 30 minutes, then cooled to room temperature and frozen overnight. After freezing, samples were lyophilized until a fine powder formed.

Embodiment 2

[0032] Embodiment 2: the detection of foaming and volume expansion rate

[0033] Volume expansion was measured using 150 ml of a 5% dispersion of the above untreated and treated lyophilized whey protein concentrates with stirring at 5 minute intervals for a total of 15 minutes. The dispersion liquid was adjusted to pH 7.00.

[0034] The 5% freeze-dried whey protein concentrate (FDWPC) dispersion from Example 1 was mixed with 5% egg white protein powder (untreated) (Ballas Egg Products, 81.83% protein) dispersion. Mastermixer at speed 11 according to manufacturer's optimized settings for egg white froth. The protein dispersion (150 mL) was poured into a stainless steel bowl and stirred at intervals of 5 minutes. After each 5 minute interval, the mixer was stopped and the mixer tip was carefully removed to minimize damage to the foam. Foam samples were carefully scraped off with a spatula and placed in two pre-weighed boats, filling the boats quickly with a small spoon and a...

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PUM

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Abstract

Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.

Description

field of invention [0001] The present invention relates to a modification method of whey protein and a modified whey protein composition with improved foamability. Background of the invention [0002] Whey is a by-product of cheese making. Traditionally, whey has been used as useless waste or as fertilizer or animal feed. The food processing industry uses whey protein products as a substitute for egg white solids to add character to a variety of formulated foods. Whey protein is an important and useful source of raw material in the food processing industry due to its organoleptic and functional properties and its lower cost compared to solid egg whites. [0003] One advantage of whey protein for the food processing industry is its foaming properties. Whey protein is churned to form a foam that can be used, for example, in low-calorie desserts, ice cream and confectionary preparations. However, whey protein is inferior to solid egg white in foamability, including weaker w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/02A23J3/08A23J3/34A23L1/00
CPCA23V2002/00C12Y301/01032C12Y301/01005A23V2200/226A23J3/343A23J3/08C12Y301/01004A23V2250/54252
Inventor 托马斯·索伦森米克·里奇
Owner NOVOZYMES NORTH AMERICA INC