Casein Hydrolysate Preparation Using Endogenous Plasmin
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Solution Overview
Problem
Existing methods for preparing casein hydrolysates for infant formula rely on exogenous proteases, which complicates regulatory compliance and do not accurately replicate the peptide profile of human milk, necessitating a method that uses endogenous plasmin for efficient hydrolysis without gelation or precipitation.
Innovation Solution
A method involving a liquid solution of at least 80% casein and up to 10% whey protein, adjusted to a pH of 7.2 to 9, subjected to heat treatments to inactivate microorganisms and then incubated at 25°C to 45°C for at least 6 hours using endogenous plasmin for hydrolysis, avoiding exogenous enzymes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If exogenous proteases are used for hydrolysis, then hydrolysis efficiency is improved, but regulatory compliance complexity increases and peptide profile accuracy deteriorates
Solution Approach 1:
The patent utilizes endogenous plasmin already present in the casein solution to perform the hydrolysis reaction. The casein solution serves itself by containing the necessary enzymatic activity, eliminating the need for external enzyme addition and simplifying regulatory compliance while maintaining hydrolysis efficiency.
Solution Approach 2:
The patent extracts and utilizes the beneficial endogenous plasmin activity from the casein solution while removing or minimizing unwanted components such as whey proteins that could cause gelation. This selective extraction allows efficient hydrolysis without the complications of exogenous enzyme addition.
2Manufacturing precision
If endogenous plasmin is used for hydrolysis, then peptide profile accuracy is improved, but gelation risk increases
Solution Approach 1:
The patent carefully controls critical parameters including pH (maintained between 6.5-8.0), temperature (25-45°C), and whey protein content (maximized removal) to optimize plasmin activity while preventing gelation. These parameter optimizations allow endogenous plasmin to function effectively without causing unwanted gel formation.
Solution Approach 2:
The patent creates locally optimized conditions within the reaction system by controlling pH gradients, temperature distribution, and localized enzyme-substrate interactions to ensure efficient hydrolysis occurs without triggering gelation in specific regions of the solution.
3Reliability
If heat treatment is applied to inactivate microorganisms, then microbial safety is improved, but plasmin activity may deteriorate
Solution Approach 1:
The patent applies heat treatment at controlled temperatures and durations before the hydrolysis reaction to inactivate microorganisms while preserving endogenous plasmin activity. This preliminary sterilization step ensures microbial safety without compromising the enzymatic activity needed for subsequent hydrolysis.
Solution Approach 2:
The patent applies partial heat treatment that is sufficient to inactivate microorganisms but controlled to avoid excessive heating that would denature plasmin. The heat treatment parameters are optimized to achieve just enough microbial inactivation while preserving enzyme activity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach efficiently produces a casein hydrolysate with a peptide profile closer to human milk, suitable for organic infant formula, without gelation or precipitation, and maintains plasmin activity even after extensive heat treatments.
Implementation Method 1
subjecting the pH adjusted solution to a first heat treatment step to inactivate microorganisms
Implementation Method 2
preparing a casein hydrolysate by hydrolysis of casein with endogenous plasmin
Implementation Method 3
the action of endogenous milk proteases on casein may compensate for the lack of pepsin activity in the neonatal GI tract
Implementation Method 4
subjecting the solution of step iii) to a second heat treatment at a temperature of from 25° C. to 45° C. for at least 6 hours to obtain a casein hydrolysate
Data Source
AI summary
The present invention relates to a method of preparing a casein hydrolysate by hydrolysis of casein with endogenous plasmin, and the casein hydrolysate obtainable by the method. In particular, the present invention relates to a method of preparing a casein hydrolysate without adding any exogenous enzymes such that an organic casein hydrolysate is obtained.