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Protein Hydrolysate and Method for Making a Protein Hydrolysate

a protein and hydrolysate technology, applied in the field of protein hydrolysis methods, can solve the problems of complex protein hydrolysis, reduced nutritional quality of the resulting hydrolysate, and difficult control of chemical hydrolysis, so as to optimize the activity of at least one proteolytic enzyme, the effect of increasing the activity of th

Inactive Publication Date: 2019-12-12
GLANBIA NUTRITIONALS IRELAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention is about a method to produce a hydrolyzed protein product by adding a proteolytic enzyme to a protein and holding it under agitation for a period of time. This results in a protein hydrolysate with enzyme activity. The method can be performed without heating the components to increase the enzyme activity. The pH can also be adjusted to optimize the enzyme activity. The hydrolyzed protein / enzyme mixture can then be dried using methods like spray-drying. This invention is useful for producing protein hydrolysates with specific enzyme activities for various applications such as nutrition or skincare.

Problems solved by technology

Chemical hydrolysis can be more difficult to control and may have the potential to reduce the nutritional quality of the resulting hydrolysates.
Protein hydrolysis can be complicated by undesired molecular interactions, such as formation of insoluble protein aggregates, or gels.

Method used

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  • Protein Hydrolysate and Method for Making a Protein Hydrolysate

Examples

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examples

[0027]Preparation of Hydrolysate from Whey Protein Isolate

[0028]Two kilograms of whey protein isolate (30% w / v) was added to a stainless steel holding tank, with the addition of DPP74 enzyme (dipeptidyl peptidase blend, DSM, Netherlands) at amounts shown in Table 1. The temperature of the admixture was about 43 degrees Fahrenheit. The admixture was held, with gentle agitation (BDC1850 stirrer, Caframo Ltd., Ontario, Canada) for a period of 48 hours. Drying was done using a spray-dryer (GEO Niro A / S, Soeborg, Denmark). Table 1 lists the degrees of hydrolysis achieved for each batch.

TABLE 1Hydrolysate from Whey Protein IsolatePercentProteinEnzymeDHMoistureCarbohydrateProteinAshFatTimeTempWPI.025% 1.673.674.9787.72.820.844843° F.hoursWPI.16%7.143.765.4286.942.920.964843° F.hoursWPI.08%10.984.273.6288.662.411.044843° F.hoursWPI.16%12.824.214.7987.652.470.884843° F.hours

Degree of Hydrolysis Vs Time—Whey Protein Isolate

[0029]Hydrolysis was performed as described above. Samples were taken ...

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Abstract

Disclosed is a simplified method for producing a protein hydrolysate, the method having the advantages of decreasing costs associated with energy, materials, and space as compared to that of conventional methods. A protein hydrolysate / enzyme composition is also disclosed.

Description

FIELD OF THE INVENTION[0001]The invention relates to methods for hydrolyzing proteins. More specifically, aspects of the invention relate to methods for producing hydrolyzed whey proteins.BACKGROUND OF THE INVENTION[0002]There are two general categories of commonly used methods for protein hydrolysis: enzymatic and chemical (e.g., acid or alkali). Chemical hydrolysis can be more difficult to control and may have the potential to reduce the nutritional quality of the resulting hydrolysates. Enzymes, on the other hand, generally hydrolyze proteins under milder conditions of temperature and pH than those which are used in alkaline or acid hydrolysis, and can target specific peptide bonds. Protein hydrolysis in the food industry generally involves the use of digestive proteolytic enzymes from animals (e.g. trypsin, pepsin, chymotrypsin) and / or food-grade enzymes from plants or microorganisms (e.g., bacteria, fungi).[0003]A protein hydrolysate is a complex mixture of peptides of differen...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C12P21/06A23L33/18A23J3/34
CPCA23L33/18C12Y304/14002A23J3/343C12P21/06
Inventor PETERSEN, BRENT L.PALMER, NIELS J.TOLEDO, BYRON M.O'DEA, JERRYWARD, LOREN S.
Owner GLANBIA NUTRITIONALS IRELAND