AR058918A1 - Hidrolizados de proteinas y metodos para prepararlos - Google Patents
Hidrolizados de proteinas y metodos para prepararlosInfo
- Publication number
- AR058918A1 AR058918A1 ARP070100040A ARP070100040A AR058918A1 AR 058918 A1 AR058918 A1 AR 058918A1 AR P070100040 A ARP070100040 A AR P070100040A AR P070100040 A ARP070100040 A AR P070100040A AR 058918 A1 AR058918 A1 AR 058918A1
- Authority
- AR
- Argentina
- Prior art keywords
- protein
- mixture
- hydrolysates
- protein hydrolysates
- jam
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/832—Milk; colostrum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/833—Whey; cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- Analytical Chemistry (AREA)
- Biophysics (AREA)
- Medicinal Chemistry (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
- Edible Oils And Fats (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Reivindicacion 1: un método para elaborar hidrolizados de proteínas, en donde el método comprende: proporcionar una solucion que comprende una proteína; ajustar el pH de la solucion a aproximadamente 10,4 o más para obtener una solucion de proteínas básica; y agregar una enzima proteasa a la solucion de proteínas básica, en donde la enzima proteasa convierte al menos una porcion de la proteína en hidrolizados de proteínas. Reivindicacion 24: Una composicion de hidrolizado de proteínas elaborada mediante el método de la reivindicacion 1, en donde la composicion es termoestable a una temperatura de aproximadamente 190°F (87,8°C) o más durante alrededor de 5 minutos o más. Reivindicacion 30: Un aditivo alimenticio hidrosoluble que comprende: una mezcla de hidrolizados de proteínas formados por hidrolisis de proteínas de un sustrato de proteínas, en donde los hidrolizados de proteínas de la mezcla tienen un peso molecular promedio de entre aproximadamente 2.000 y aproximadamente 10.000 daltones Reivindicacion 33: Un método para elaborar una confitura con agregado de proteínas, en donde el método comprende: mezclar un endulzante y una grasa solida en una primera mezcla; calentar la primera mezcla hasta que la grasa solida comience a fundirse; agregar un compuesto que comprende hidrolizados de proteínas a la mezcla fundida, en donde los hidrolizados de proteínas tienen un peso molecular promedio de entre aproximadamente 2.000 y aproximadamente 10.000 daltones; agregar un producto lácteo liquido a la mezcla fundida para formar una mezcla de confitura fortificada con proteínas; cocinar la mezcla de confitura para formar la confitura. Reivindicacion 42: Un método para elaborar una bebida fortificada con proteínas, en donde el método comprende: mezclar agua e hidrolizados de proteínas a la primera mezcla, en donde los hidrolizados de proteínas tienen un peso molecular promedio de entre aproximadamente 2.000 y aproximadamente 10.000 daltones; agregar uno o varios ingredientes adicionales al agua para formar una bebida en bruto; y calentar la bebida en bruto para formar la bebida fortificada con proteínas.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US75645606P | 2006-01-04 | 2006-01-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR058918A1 true AR058918A1 (es) | 2008-03-05 |
Family
ID=38228979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP070100040A AR058918A1 (es) | 2006-01-04 | 2007-01-04 | Hidrolizados de proteinas y metodos para prepararlos |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US8101377B2 (es) |
| EP (1) | EP1973429B1 (es) |
| JP (2) | JP5628479B2 (es) |
| KR (1) | KR101452756B1 (es) |
| CN (1) | CN101389229B (es) |
| AR (1) | AR058918A1 (es) |
| AU (1) | AU2007203745B2 (es) |
| CA (1) | CA2635923C (es) |
| DK (1) | DK1973429T3 (es) |
| HK (1) | HK1122196A1 (es) |
| NZ (1) | NZ569603A (es) |
| WO (1) | WO2007079458A2 (es) |
Families Citing this family (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7794959B2 (en) * | 2001-04-05 | 2010-09-14 | Senomyx, Inc. | Identification of bitter receptors for hydrolyzed soy protein |
| US20070190223A1 (en) * | 2006-01-11 | 2007-08-16 | The Penn State Research Foundation | Soy/whey protein recovery composition |
| US8197852B2 (en) * | 2007-10-17 | 2012-06-12 | Biova, L.L.C. | Process for solubilizing protein from a proteinaceous material and compositions thereof |
| US8211477B2 (en) * | 2007-10-17 | 2012-07-03 | Biova, L.L.C. | Solubilized protein composition obtained from eggshell membrane |
| CA2705145A1 (en) * | 2007-11-07 | 2009-05-14 | Mead Johnson Nutrition Company | Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas |
| CA2777156A1 (en) * | 2009-10-09 | 2011-04-14 | Nestec S.A. | Methods for enhancing animal digest palatability |
| FR2960129B1 (fr) * | 2010-05-20 | 2014-10-10 | Roquette Freres | Procede de preparation d'hydrolysats alcalins de proteines vegetales |
| US9578890B2 (en) * | 2013-03-19 | 2017-02-28 | Leprino Foods Company | Alpha-lactalbumin enriched whey protein compositions and methods of making and using them |
| EP3046967A4 (en) * | 2013-09-16 | 2017-03-22 | Glanbia Nutritionals (Ireland) Plc | Method for inhibiting aggregate formation during protein hydrolysis |
| KR101626291B1 (ko) * | 2013-11-13 | 2016-06-02 | 충남대학교산학협력단 | 알칼리 단백분해효소를 이용한 유청 단백질의 가수분해물을 함유하는 염증 질환의 예방 또는 치료용 조성물 |
| EP3182837A1 (en) * | 2014-08-18 | 2017-06-28 | Nestec S.A. | Methods for enhancing the palatability of liquid animal digests |
| US10392645B2 (en) * | 2015-06-16 | 2019-08-27 | Glanbia Nutritionals(Ireland) Ltd. | Protein hydrolysate and method for making a protein hydrolysate |
| CN105379836A (zh) * | 2015-11-10 | 2016-03-09 | 帝斯曼知识产权资产管理有限公司 | 一种制备含乳饮料的方法以及由此方法制备的含乳饮料 |
| CN107136295B (zh) * | 2016-03-01 | 2021-07-27 | 内蒙古伊利实业集团股份有限公司 | 一种部分水解乳清蛋白粉及其制备方法 |
| CA3030858C (en) * | 2016-07-15 | 2024-02-27 | Zea10, Llc | Brewer's spent-grain based protein powder |
| CN106509907A (zh) * | 2016-12-15 | 2017-03-22 | 钦州学院 | 一种蛋白质水解物及其制备方法 |
| US11206846B2 (en) | 2017-05-02 | 2021-12-28 | Leprino Foods Company | High purity alpha lactalbumin and methods of making |
| US20200291375A1 (en) * | 2017-09-24 | 2020-09-17 | Bio-Cat, Inc. | Fungal protease mixtures and uses thereof |
| CH714189A1 (de) * | 2017-09-25 | 2019-03-29 | Omanda Ag | Verfahren zur Herstellung von L-Leucin und Molkenprotein L-Leucin zur Nahrungsanreicherung und dessen Anwendung. |
| CN107653456A (zh) * | 2017-09-28 | 2018-02-02 | 浙江瀚镪自动化设备股份有限公司 | 一种用于自动化设备的天然环保金属除锈剂 |
| CN107794543A (zh) * | 2017-09-28 | 2018-03-13 | 浙江瀚镪自动化设备股份有限公司 | 一种绿色环保的金属防腐除锈方法 |
| AU2018356571B2 (en) | 2017-10-26 | 2021-06-10 | Basf Se | Protein hydrolysates as emulsifier for baked goods |
| CN108740285A (zh) * | 2018-06-22 | 2018-11-06 | 兰州大学 | 一种抑制乳清蛋白因热处理而产生赖丙氨酸的方法 |
| WO2020092964A1 (en) * | 2018-11-02 | 2020-05-07 | Cargill, Incorporated | Corn protein hydrolysates and methods of making |
| EP4238423A3 (en) * | 2019-05-29 | 2023-11-22 | Arla Foods amba | Palatable extensively hydrolysed whey protein hydrolysates |
| GR1009952B (el) * | 2019-12-30 | 2021-03-09 | Δημητρης Στεφανου Ζαχοπουλος | Χρηση θερμοαντοχων πρωτεϊνων σε προϊοντα ζαχαροπλαστικης |
| KR102161126B1 (ko) * | 2020-07-13 | 2020-10-05 | 전성원 | 마육을 이용한 단백가수분해물의 추출 방법 및 이에 따라 제조된 단백가수분해물 |
| CN113252814A (zh) * | 2021-05-25 | 2021-08-13 | 上海应用技术大学 | 一种大豆蛋白水解物苦味肽的鉴定方法 |
| KR20230087856A (ko) | 2021-12-10 | 2023-06-19 | 교촌 에프 앤 비(주) | 생체이용율과 이미다졸 펩타이드가 증가된 수용성 닭가슴살 가수분해물 및 그 제조방법 |
| CN115633727B (zh) * | 2022-09-09 | 2024-07-12 | 黑龙江飞鹤乳业有限公司 | 水解蛋白组合物的制备方法 |
| CN115530283B (zh) * | 2022-09-29 | 2024-01-26 | 黑龙江飞鹤乳业有限公司 | 蛋白组合物 |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5135461A (es) * | 1974-09-20 | 1976-03-25 | Ajinomoto Kk | |
| EP0065663A1 (en) | 1981-05-11 | 1982-12-01 | Miles Laboratories, Inc. | Method for the preparation of a protein hydrolyzate from whey protein |
| CA1197485A (en) * | 1982-02-22 | 1985-12-03 | Stauffer Chemical Company | Process for the preparation of protein for hydrolysis |
| US4482574A (en) * | 1982-02-22 | 1984-11-13 | Stauffer Chemical Company | Process for the preparation of protein for hydrolysis |
| JPS61233A (ja) * | 1984-06-12 | 1986-01-06 | Terumo Corp | 水溶性乳漿蛋白質水解物の製造方法 |
| JPH0622446B2 (ja) * | 1986-03-25 | 1994-03-30 | 雪印乳業株式会社 | 不快味のない易溶性乳蛋白加水分解物の製造方法 |
| DK19991D0 (da) * | 1991-02-06 | 1991-02-06 | Novo Nordisk As | Proteinpraeparationer |
| WO1993004593A1 (en) | 1991-08-30 | 1993-03-18 | Teagasc, The Agriculture And Food Development Authority | Hypoallergenic whey protein hydrolysate |
| JP2932130B2 (ja) * | 1992-10-21 | 1999-08-09 | 阪急共栄物産株式会社 | 蛋白調味液の製法 |
| CA2202633C (en) * | 1994-10-14 | 2002-11-12 | Seiichi Shimamura | Peptide mixture and products thereof |
| JP2959747B2 (ja) * | 1994-10-14 | 1999-10-06 | 森永乳業株式会社 | 風味良好な乳清蛋白加水分解物及びその製造法 |
| JPH08269095A (ja) * | 1995-03-28 | 1996-10-15 | Snow Brand Milk Prod Co Ltd | ペプチド組成物 |
| JP4030603B2 (ja) * | 1995-11-02 | 2008-01-09 | ノボザイムス アクティーゼルスカブ | アルカリプロテアーゼ、その製造方法、用途及びそのプロテアーゼを生産する微生物 |
| US6919314B1 (en) * | 1998-06-17 | 2005-07-19 | New Zealand Dairy Board | Bioactive whey protein hydrolysate |
| DE19907726A1 (de) * | 1999-02-23 | 2000-08-24 | Waldemar Neumueller | Verfahren zur Herstellung von Eiweißhydrolysaten |
| US6183802B1 (en) * | 1999-05-27 | 2001-02-06 | General Mills, Inc. | Dairy products and method of preparation |
| JP4334698B2 (ja) * | 1999-08-31 | 2009-09-30 | 太陽化学株式会社 | 蛋白酵素分解物 |
| JP2003511093A (ja) * | 1999-10-20 | 2003-03-25 | ノルデュール・イーエイチエフ | 海洋プロテアーゼを用いて製造されるタンパク質加水分解物 |
| US6589574B2 (en) * | 2001-03-19 | 2003-07-08 | Council Of Scientific & Industrial Research | Process for preparation of protein-hydrolysate from milk protein |
| US20030099753A1 (en) * | 2001-11-20 | 2003-05-29 | Yang Baokang | Juice based beverage compositions |
| US7220442B2 (en) * | 2003-02-20 | 2007-05-22 | Slim-Fast Foods Company, Division Of Conopco, Inc. | Nutrition bar and process of making components |
| WO2005089565A1 (ja) | 2004-03-24 | 2005-09-29 | Fuji Oil Company, Limited | ペプチド混合物の製造法 |
-
2007
- 2007-01-04 DK DK07716433.3T patent/DK1973429T3/da active
- 2007-01-04 CN CN200780006451.4A patent/CN101389229B/zh active Active
- 2007-01-04 AR ARP070100040A patent/AR058918A1/es active IP Right Grant
- 2007-01-04 AU AU2007203745A patent/AU2007203745B2/en active Active
- 2007-01-04 US US11/619,957 patent/US8101377B2/en active Active
- 2007-01-04 EP EP07716433.3A patent/EP1973429B1/en active Active
- 2007-01-04 JP JP2008549596A patent/JP5628479B2/ja active Active
- 2007-01-04 WO PCT/US2007/000420 patent/WO2007079458A2/en active Application Filing
- 2007-01-04 NZ NZ569603A patent/NZ569603A/en unknown
- 2007-01-04 CA CA2635923A patent/CA2635923C/en active Active
- 2007-01-04 KR KR1020087019149A patent/KR101452756B1/ko not_active IP Right Cessation
-
2009
- 2009-03-18 HK HK09102560.7A patent/HK1122196A1/xx not_active IP Right Cessation
-
2012
- 2012-08-29 JP JP2012188527A patent/JP2012254094A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| HK1122196A1 (en) | 2009-05-15 |
| CN101389229A (zh) | 2009-03-18 |
| CA2635923C (en) | 2013-04-23 |
| AU2007203745A1 (en) | 2007-07-12 |
| AU2007203745B2 (en) | 2011-08-04 |
| EP1973429A2 (en) | 2008-10-01 |
| WO2007079458A2 (en) | 2007-07-12 |
| JP2012254094A (ja) | 2012-12-27 |
| JP2009521955A (ja) | 2009-06-11 |
| EP1973429B1 (en) | 2013-08-21 |
| CN101389229B (zh) | 2014-09-17 |
| DK1973429T3 (da) | 2013-10-28 |
| NZ569603A (en) | 2011-08-26 |
| US20070172579A1 (en) | 2007-07-26 |
| CA2635923A1 (en) | 2007-07-12 |
| US8101377B2 (en) | 2012-01-24 |
| KR101452756B1 (ko) | 2014-10-22 |
| EP1973429A4 (en) | 2009-06-17 |
| JP5628479B2 (ja) | 2014-11-19 |
| KR20080099259A (ko) | 2008-11-12 |
| WO2007079458A3 (en) | 2008-02-14 |
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