CN108347968A - 富含小麦蛋白的营养组合物 - Google Patents
富含小麦蛋白的营养组合物 Download PDFInfo
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- CN108347968A CN108347968A CN201680061874.5A CN201680061874A CN108347968A CN 108347968 A CN108347968 A CN 108347968A CN 201680061874 A CN201680061874 A CN 201680061874A CN 108347968 A CN108347968 A CN 108347968A
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- protein
- mixture
- lactoprotein
- food composition
- casein
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Abstract
本发明涉及一种蛋白质混合物并且还涉及一种包含这种混合物的食物组合物,所述食物组合物用于喂养成年人个体、男运动员和女运动员、老年人个体或需要改善其身体状况的个体,诸如患病、卧床不起、处于虚弱状态、营养不良或患有肌肉减少症的个体。根据本发明,所述蛋白质混合物以55/45与20/80之间的水解小麦蛋白/乳蛋白的重量比A包含植物蛋白和乳蛋白的混合物,其中所述乳蛋白以70/30与20/80之间的酪蛋白/血清蛋白的重量比B为酪蛋白和血清蛋白的混合物。
Description
技术领域
本发明涉及一种蛋白质混合物以及一种包含这种混合物的食物组合物,所述食物组合物用于喂养成年人、运动员、老年人或需要改善其身体状况的人,诸如病人、卧床不起、处于虚弱状态、营养不良或患有肌肉减少症。根据本发明,所述蛋白质混合物以包含在55/45与20/80之间的小麦蛋白/乳蛋白的重量比A包含植物蛋白和乳蛋白的混合物,所述乳蛋白以包含在70/30与20/80之间的酪蛋白/血清蛋白的重量比B为酪蛋白和血清蛋白的混合物。
背景技术
许多研究已显示,在欧洲,动物蛋白占每日平均蛋白质摄入量的高达70%。然而,动物蛋白的这种消耗会导致人类心血管疾病或癌症的增加。此外,考虑到耗水量、空气和土壤污染以及能量平衡,植物蛋白生产是更加环境友好的。
事实上,植物蛋白均看似显示在营养上可替代动物蛋白,更具体地替代乳蛋白。然而,鉴于味道、营养价值和溶解度的差异,提出一种具有良好适口性、良好稳定性、平衡营养摄入并且其中大部分乳蛋白被植物蛋白替代的产品是一项真正的技术和营养挑战。
具体实施方式
本发明涉及一种蛋白质混合物,其以包含在55/45与20/80之间、通常50/50与25/75之间、优选48/52与27/73并且更优选40/60与20/80之间的小麦蛋白/乳蛋白的重量比A包含植物蛋白和乳蛋白的混合物,所述乳蛋白以包含在70/60与20/80、优先地60/40与30/70之间的酪蛋白/血清蛋白的重量比B为酪蛋白和血清蛋白的混合物。
“小麦蛋白”或“谷蛋白”意指从湿的小麦粉中提取并且然后干燥的水不溶性蛋白级分,也称为小麦谷朊粉。
有利地,小麦蛋白被水解。植物蛋白水解产物,并且特别是小麦蛋白水解产物被定义为通过或同时或相继进行植物蛋白,并且特别是小麦的酶促、化学水解而获得的制剂。蛋白质水解产物包含比原始组合物更高比例的不同大小的肽和游离氨基酸。这种水解可能影响蛋白质的溶解度。酶促和/或化学水解描述于例如Agricultural and Food Chemistry(1965)第407-410页的美国专利号5,280,597A或J中。通常,水解可以是热、酸性或酶促。酶水解是优选的。
用于制备蛋白质水解产物的方法是本领域技术人员熟知的,并且可包括例如以下步骤:将蛋白质分散在水中以获得悬浮液,通过所选择的处理水解此悬浮液。最经常的是,将进行酶处理,将不同蛋白酶的混合物组合,任选地之后进行热处理以使仍然有活性的酶失活。然后可将获得的溶液在一个或多个膜上过滤以分离不溶性化合物,最终得到残留的酶和高分子量肽(大于10,000道尔顿)。
优选地,蛋白质的水解不完全,也就是说不导致仅包含或基本上包含氨基酸和小肽(2至4个氨基酸)的组合物。优选的水解产物包含多于50%、更优选多于60%、甚至更优选多于70%、甚至更优选多于80%并且更特别多于90%的大于500Da的蛋白质和多肽。
通常,根据本领域技术人员熟知的方法通过水解获得平均分子量在7与1000kDa之间的小麦蛋白[Anfinsen,C.B.Jr.(1965)Advances in Protein Chemistry:v.20.NewYork and London:Academy Press]。通常,根据本发明的水解小麦蛋白具有7与800kDa、5与500kDa或8与100kDa之间,优选9与80kDa之间、更优选10与70kDa之间、甚至更优先12与50kDa之间、甚至更优选13与40kDa之间的重均分子量。此类肽的特别有利之处在于它们具有改善的溶解度(其在更大水解期间降低),并且不像更高度水解的蛋白质,它们没有或仅有很少余味,包括没有苦味。
通常,小麦蛋白的水解度在1与4之间,通常在1.5与2.5之间。通过Sorenson滴定法测定水解度(DH)。
特别适用于本发明的小麦谷蛋白是由TEREOS SYRAL销售的500或508。
有利地,水解小麦蛋白在pH 7NSI下具有至少55%的溶解度。通常,溶解度NSI根据参考文献AACC 46-23中描述的方法进行。
在本发明中,术语“乳品蛋白”是指来源于乳和乳制品的所有蛋白质。蛋白质可以是天然的或水解的。乳品蛋白水解产物被定义为通过或同时或相继进行乳蛋白的酶促水解、化学水解而获得的制剂。
从化学角度来看,乳蛋白被分为两组:酪蛋白和血清蛋白。酪蛋白占乳总蛋白的80%。代表剩余20%的血清蛋白在pH 4.6时是可溶的。
本发明含义内的“酪蛋白”可以是天然酪蛋白、酸性酪蛋白、凝乳酶酪蛋白、酪蛋白酸钠、酪蛋白酸钾和酪蛋白酸钙。通常,酪蛋白可从脱脂乳中获得,并且通过用酸或适用于人类营养的无害细菌培养物酸化而沉淀(酸性酪蛋白),或者通过添加凝乳酶或其他凝乳酶而沉淀(凝乳酶酪蛋白)。酪蛋白酸盐是通过干燥用中和剂处理的酸性酪蛋白获得的产品。根据所使用的中和剂,获得钠、钾、钙和混合(=共中和)的酪蛋白酸盐。天然酪蛋白可通过切向微滤和水渗滤从脱脂乳获得。
如本文所用,术语“血清蛋白”是指乳清蛋白,优选乳球蛋白、乳铁蛋白和免疫球蛋白。通常,乳清蛋白主要由β-乳球蛋白(50%)、α-乳白蛋白(20%)、免疫球蛋白(10%)、牛血清白蛋白(10%)和乳铁蛋白(2.8%)组成。
通过根据Kjeldahl方法进行样品中所含的可溶性氮级分测定的方法测量各自的总蛋白重量。然后,通过将表示为干产品重量百分比的氮含量乘以系数6.25获得总蛋白质水平。此方法是本领域的技术人员熟知的。
还可通过根据Dumas A的方法测定样品中所含的可溶性氮级分测量总蛋白质水平。(Dumas A.,1831,Annals of Chemistry,33,342,Buckee,1994,Journal of theInstitute of Brewing,100,第57-64页)。通过将表示为干产品重量百分比的氮含量乘以系数6.25获得总蛋白质水平。此方法,也称为通过燃烧氮气测定方法,由氧气下有机基质的总燃烧组成。将产生的气体用铜还原,并且然后干燥并捕获二氧化碳。然后使用通用检测器对氮进行定量。此方法是本领域的技术人员熟知的。
本发明还涉及一种包含根据本发明的蛋白质混合物的食物组合物。
“食物组合物”意指适用于喂养哺乳动物的组合物。有利地,食物组合物是含水组合物(液体或凝胶)或固体组合物。有利地,食物组合物为液体形式,诸如饮料;固体,诸如片剂、饼干或粉末状组合物;或者呈凝胶、糖浆或霜膏的形式。有利地,固体组合物特别适合于溶解或悬浮在含水组合物中。
通常,具有50/50与30/70之间的比率A的混合物由于其中性味道而在具有轻微芳香(如水果芳香)的食物组合物中是特别有利的。当食物组合物在消费前必须随时间推移相对稳定时,40/60与30/70之间的比率A是特别有利的,而在粉末状食物组合物快速溶解的情况下,例如,55/45与40/60之间的比率A是特别有利的。
食物组合物可例如是乳制品。
在本发明含义内,“乳制品”意指作为任何乳处理的结果而获得的任何产品,其可含有食品添加剂和用于处理而在功能上所需的其他成分(食品法典委员会(CODEXAlimentarius))。出于本发明的目的,乳是对提供乳品雌性进行挤乳的产品。通常,乳和乳制品可源自任何动物物种,例如像山羊乳、绵羊、驴或水牛乳。
有利地,根据本发明的食物组合物还包含8%至80%、优选50%至70%的蛋白质,0%至30%、优选1%至15%、通常2%至5%的脂质;0%至50%、通常10%至40%的碳水化合物或复合碳水化合物,百分比是以每100g干产品给出。
通常,食物组合物是膳食补充剂或营养组合物。有利地,它可以是旨在用于喂养年轻哺乳动物的组合物,并且通常包括人、猪、马、牛、狗、猫或绵羊。
相对于组合物的总重量,组合物优选地包含5重量%至20重量%的脂质。这种脂肪可能是植物和/或动物来源的。优选地,当所述组合物旨在用于日常施用时,食物组合物还以20与2000mg之间的量包含脂质级分,所述脂质级分包含至少一种ω3多不饱和脂肪酸来源,诸如亚麻酸、二十碳五烯酸或二十二碳六烯酸,优选二十二碳六烯酸或其混合物,和/或ω6多不饱和脂肪酸来源,诸如芝麻油、红花油,葡萄籽油或富含ω6的海洋或植物来源的任何其他油;其中ω6与ω3的比率优选地在1与5之间。
通常,所述ω3脂肪酸来源选自反刍动物乳脂、鱼油、藻类、油菜籽、椰子亚麻籽油或本发明海洋或植物来源富含ω3的任何其他油,并且所述ω6来源选自芝麻油、红花油、葡萄籽油或富含ω6的海洋来源或植物来源的任何其他油。
组合物通常还含有许多添加剂,诸如碳水化合物、合成必需氨基酸、矿物质和维生素。
碳水化合物或复合碳水化合物的量为5重量%至30重量%。合适的碳水化合物是淀粉、乳糖、蔗糖、果糖、右旋糖或其混合物。
合成必需氨基酸的量占组合物重量的0%至3%。这些添加的氨基酸赋予组合物氨基酸中所需的平衡。可添加的典型氨基酸是:赖氨酸、苏氨酸、甲硫氨酸、组氨酸和色氨酸。
食物组合物还包含2重量%至5重量%的维生素和矿物质。通常,这些维生素和矿物质可以呈预混物的形式。此类预混物对专家来说是已知的,通常含有钙、白垩、痕量元素以及维生素。
有利地,当旨在用于日常施用时,组合物以优选0g与120mg之间的量包含维生素,诸如维生素A、B1、B2、B5、B6、B8、B9、B12、C、D、E、K、PP。
通常,当所述组合物旨在用于日常施用时,食品组合物还包含痕量元素和/或矿物质,诸如硒、锌、铜,其量可高达800mg。
有利地,食物组合物还包含一种或多种选自以下的成分:益生元、益生菌、辅酶Q10、抗氧化剂、纹理化剂、着色剂、增稠剂、风味剂或混合物。
优选地,当所述组合物旨在用于日常施用时,食物组合物还以10与80g之间的量包含碳水化合物级分。
通常,根据本发明的食物组合物呈液体形式,并且每100ml含有2与30g之间、优选每100ml 12与22g之间的所述蛋白质混合物。
当食品组合物是用于替代乳(例如小牛的乳)的组合物时,其以水中乳液的形式给出。乳液优选地每100ml乳液含有12.5至17.5g组合物。
本发明还涉及根据本发明的组合物用于替代哺乳动物(优选小牛)乳的用途,优选地,所述组合物具有40/60与20/80之间的比率A。
本发明涉及根据本发明的组合物作为膳食补充剂或用于再喂养或营养补充的营养程序或用于满足成年人、运动员、老年人或需要改善其身体状况的人(诸如患病、卧床不起、虚弱、营养不良或患有肌肉减少症的人)的营养缺乏的用途。
通常,根据本发明,膳食补充剂或营养组合物的优点在于它富含蛋白质。通常,根据本发明,维持或改善身体状况包括改善肌肉性能、维持肌肉量、改善肌肉合成、改善身体活动能力和抗疲劳性、改善身体灵活性、改善对再喂养的响应、保持骨密度。
虽然具有不同的含义,但术语“包含”、“含有”、“包括”和“由......组成”在本发明的描述中已可互换地使用,并且可被另一个替换。
通过阅读以下附图和仅仅以举例的方式给出的实施例将更好地理解本发明。
实施例
本发明通过以下实施例进一步进行说明。
实施例1:不同来源的植物蛋白的感官质量:
为了开发具有植物蛋白的用于运动员的富含蛋白质的饮料,已评估了不同植物来源的味道质量。首先评估了它们与这类应用中使用的最常见风味剂(诸如水果、香草或巧克力风味剂)的最佳结合的能力。
为了确定植物蛋白的哪一种植物来源最能够与用于运动员的富含蛋白质的饮料中使用的常见风味剂最佳结合,已进行了各种感官测试。
在第一次会话中,根据William AA和Langron SP(William AA和Langron SP,1984.The use of free-choice profiling for the evaluation of commercialports.)描述的方法评估植物蛋白的不同植物来源以生成描述符从而以最完整的方式区分所测试的不同蛋白质。为此,制备浓度为约15%的每种蛋白质的溶液,并且以随机顺序并以不具名方式呈现给一组20个品尝者。测试的蛋白质如下:
来自TEREOS的水解小麦蛋白500和来自CHAMT OR的
ADM150大豆蛋白分离物(SPI)
来自COSUCRA的F9豌豆蛋白分离物(PPI)
然后收集本次会话期间生成的描述符,并且与整个小组的品尝者讨论,以便就测试蛋白质的不同植物来源之间的最大区别性达成共识。
表1:描述符的自由选择特征会话期间生成的主要描述符
从这第一系列的感官测试中,似乎与豌豆或大豆蛋白相比,水解小麦蛋白与香草和巧克力风味剂更佳地结合。事实上,在水解小麦蛋白的情况下,所感知的气味对应于表征香草和巧克力风味剂的相同芳香族,而在大豆或豌豆的测试蛋白的情况下所感知的气味差得太远。
在第二步中,为了验证植物蛋白的不同植物来源的芳香特征与果味类型的更敏感风味之间的充分性,基于以下描述符根据标准方法(标准NF ISO 13299:2003“感官分析-方法学-用于建立感官特征的一般原则”)进行特征测试的第二次会话:果味芳香化、苦味、酸味和整体评定。为此,将5%以下每种蛋白质加入到多果实果汁基料中:来自TEREOS的和500水解小麦蛋白和ADM150大豆蛋白分离物(SPI)。总之,第二个测试已可以证明,大豆分离物的苦味及其特殊的芳香气味生成了显著降低的一般评定。
因此,鉴于这些不同感官评估的结果,水解小麦蛋白似乎是用于配制制备用于运动员的富含蛋白质饮料所用的粉末混合物的更好候选者。
实施例2:与乳蛋白相比,水解小麦蛋白的分散性和起泡特性
在这些富含蛋白质的饮料应用中使用植物蛋白的另一个优点是与因为其氨基酸组成而在这些应用中非常频繁使用的浓缩动物蛋白(例如像乳蛋白)相比,它们的价格显著较低。因此,使用植物蛋白替代一部分浓缩的动物蛋白质有利地可以降低此类制剂的最终成本而不降低它们的营养价值。在这方面,水解小麦蛋白已单独地或根据确定用于运动员的富含蛋白质饮料质量的一套标准进行组合而与不同乳蛋白比较。
测试的蛋白质是:
来自TEREOS的水解小麦蛋白500和来自CHAMT OR的
INGREDIA NUTRITIONAL85富含酪蛋白蛋白质(90%)的蛋白分离物
INGREDIA NUTRITIONAL90乳清蛋白分离物
在用于制备即饮型高蛋白饮料的粉末组合物的情况下,分散性和起泡特性是重要的。实际上,这些饮料最经常地是在消费场所制备的并且很快被吞下。在这种情况下,这些粉末组合物必须完全地并且快速地分散以便确保以这种方式制备的饮料的最佳质量,从而避免消费者任何不愉快的体验,例如像存在由未分散颗粒组成的团块以及在运动过程中可能引起咳嗽的未水化粉末。在这最后一点上,严重的起泡对于在良好条件下消费这些饮料也可能是有问题的。
为了评估水解小麦蛋白、富含酪蛋白的乳蛋白分离物和乳清分离物的不同组合的分散性和起泡特性,将30g的各种粉末混合物与200mL的矿泉水混合,使用特殊的摇动器进行制备高蛋白运动饮料(Blender)。
分散性和起泡特性通过以下来评估:摇动摇动器5次以制备饮料,并且然后使整个混合物通过400μm的不锈钢筛眼。
起泡特性通过评估筛上存在的泡沫层的厚度和直径以及其从混合物通过筛的时间开始的持续时间,由泡沫的不存在或存在来定义。将此特性评估为:
++当筛上不存在泡沫时
--当泡沫很厚并且残留在筛上持续更长或更短时间时
分散性特性由在筛上不存在或存在团块、它们的大小以及它们从混合物通过筛时起的寿命来定义。记录此特性:
++当筛上不存在团块时
--当许多大的团块残留在筛上持续更长或更短时间时
表2:分离测试的不同蛋白质来源的分散性和起泡特性
在这些测试过程中进行的第一次观察是,即使考虑到水解小麦蛋白从其感官质量的角度来看似乎是此应用的更好候选者,但它们的较低分散性以及它们的起泡趋势可能代表制备用于运动员的富含蛋白质的饮料的限制。基于这些测试,与乳蛋白相比,水解小麦蛋白已显示出具有相对低的分散性和起泡性。在所测试的乳蛋白中,与乳清蛋白分离物相比,富含酪蛋白的乳蛋白分离物具有分散性与起泡性的最佳平衡。事实上,乍一看,乳清蛋白分离物由于其起泡倾向似乎不被推荐。
为了弥补与分散性和起泡特性相关的限制,已设想了水解的小麦蛋白与乳蛋白的组合。除了可能改善混合物的技术特性之外,乳蛋白与水解小麦蛋白的组合可丰富混合物的氨基酸组成。
实施例3:基于PDCAAS评分比较蛋白质组合的质量
为了提出一种将具有最佳营养和功能质量的混合物,已设想了不同的组合。
根据由欧洲食品科学委员会发布的关于运动员营养的2001年公布的最新报告进行这些蛋白质组合的质量评价。根据此报告,基于NPP(净蛋白用量)评分,将70%最低蛋白质质量水平推荐用于运动员的富含蛋白质的产品。根据FAO/WHO的出版物,一般地认为PDCAAS是用于测量人类营养蛋白质质量的相关标准(Schaafsma,2010)。Journal ofNutrition第130卷第7号)。此方法将所测试的蛋白质或蛋白质混合物的第一限制性必需氨基酸的浓度与参考蛋白质的组合物中相同氨基酸的浓度进行比较。此参考蛋白质的氨基酸组成根据所考虑的消费者类别及其对必需氨基酸的具体要求来定义。当PDCAAS评分超过100%的值时,其默认截断为100%。
70/15/15 | 60/20/20 | 50/25/25 | 40/30/30 | 30/35/35 | |
PDCAAS评分 | 70% | 89.9 | 100 | 100 | 100 |
表3:水解小麦蛋白500/85酪蛋白乳蛋白分离物/乳清分离物90的不同组合的PDCAAS评分
基于这种模拟,可得出结论:70%水解小麦蛋白/15%酪蛋白/15%乳清蛋白的组合实现蛋白级分的最低质量值70%。通过将最大50%水解小麦蛋白与25%酪蛋白和15%乳清蛋白分离物组合来实现100%蛋白级分的最佳质量值。
实施例4:水解小麦蛋白和乳蛋白的不同组合的分散性和起泡特性
根据实施例2中描述的方法,在粉末配方中评估不同蛋白质组合的分散性和起泡特性,从而允许制备高蛋白饮料。除了蛋白级分之外,配方还包括氯化钠和芳香(香草、香蕉......)。所测试的配方详见下表3。
表4:含有水解小麦蛋白500/酪蛋白乳蛋白分离物85/乳清分离物90的不同组合的测试配方的组成。将配方以混合物总重量的%表示
测试用于制备富含蛋白质的饮料的推荐剂量是:在100mL水中约15g。此推荐剂量允许制备每100mL供应提供约10g蛋白质的高蛋白饮料。
所得结果示于表5中。
混合物A | 混合物B | 混合物C | 混合物D | |
起泡 | -- | - | + | ++ |
分散性 | -- | + | ++ | +++ |
表5:水解小麦蛋白500/85酪蛋白乳蛋白分离物/乳清分离物90的不同组合的分散性和起泡特性
基于这些测试并且考虑从分离的蛋白质来源获得的结果(表2,实施例2),发现增加混合物中乳蛋白的比例提高了分散性并且减少了起泡。在这一点上,可得出结论,对于水解小麦蛋白质少于50%的混合物,观察到起泡性与分散性之间的良好平衡。此外,还发现,与对分离的乳清蛋白(表2,实施例2)的测试期间观察到的相反,当乳清蛋白与酪蛋白和小麦蛋白组合时,不再观察到这些蛋白质对起泡的负面影响。实际上,对于含有25%富含酪蛋白的乳蛋白分离物和25%乳清蛋白分离物的混合物、含有35%的这些蛋白质中的每一种的混合物、提供最佳结果的乳品蛋白开始观察到这种起泡特性的显著降低。
实施例5:在振荡器制备后富含蛋白质的饮料的稳定性
由粉末混合物制备的富含蛋白质的饮料的稳定性是一个关键参数,因为它影响其均质性并且因此可影响其最佳地满足体育消费者营养需求的能力。在振荡器制备后10和30分钟评估不同蛋白质来源以及它们的组合的稳定性。根据沉淀层的存在和厚度来测量稳定性。
应注意:
+++随着时间推移未观察到沉降层的情况制备饮料后很快就观察到明显沉降层的情况
---制备饮料后很快就观察到明显沉降层的情况
表6:分离测试的不同蛋白质来源的稳定性
基于这些测试,已观察到水解小麦蛋白与乳品蛋白相比具有相当低的稳定性。在乳蛋白中,与富含酪蛋白的乳蛋白相比,乳清蛋白具有最佳的稳定性,并且具有非常早期的沉降层。
表7:水解小麦蛋白500/85酪蛋白乳蛋白分离物/乳清分离物90的不同测试组合的稳定性
基于这些测试并且考虑用分离测试的蛋白质来源获得的结果(表6),令人惊讶地观察到混合物中乳蛋白比例的增加提高了混合物持续时间的稳定性,但在短期内不提高稳定性。关于这一点,由于在运动员制备和消费的情况下它在制备后的几分钟内迅速进行,似乎在50%水解小麦蛋白/25%酪蛋白/25%乳清蛋白的混合物中发现了理想的折中。含有30%至40%水解小麦蛋白的60%至70%乳蛋白的混合物似乎特别适用于延迟消费,诸如替代旨在用于小牛的乳。
实施例6:水解小麦蛋白和乳品蛋白的测试组合的感官质量
最后,为了总结所测试的每个配方的总体质量,如实施例1所述评估各种组合的感官质量。将不同配方以与100mL水混合的15g粉末的剂量,但在为了最好区分它们而不存在芳香的情况下进行测试。
表8:测试的不同组合的感官质量
应注意的是,混合物A和D的感官质量允许消费,诸如不添加风味剂,而混合物B和C具有足够中性的味道,以用于与大量芳香族物质(诸如水果风味剂)一起使用。
考虑到已对不同组合进行评估的不同标准,已观察到起泡/分散特性、富含蛋白质的饮料的稳定性、蛋白质混合物的质量评分与味道之间的更好的折衷似乎是40%水解小麦蛋白/30%酪蛋白/30%乳清蛋白的共混物。
Claims (10)
1.一种蛋白质混合物,其以包含在55/45与20/80之间的水解小麦蛋白/乳蛋白的重量比A包含植物蛋白和乳蛋白的混合物,所述乳蛋白以包含在70/30与20/80之间的酪蛋白/血清蛋白的重量比B为酪蛋白和血清蛋白的混合物。
2.根据权利要求1所述的蛋白质混合物,其特征在于所述小麦蛋白具有包含在7与1000kDa之间的平均分子量。
3.根据权利要求1所述的蛋白质混合物,其特征在于所述比率A包含在50/50与25/75、优选40/60与30/70之间,并且/或者所述比率B包含在60/40与30/70之间。
4.一种食物组合物,其包含根据权利要求1至3中任一项所述的蛋白质混合物。
5.根据权利要求4所述的食物组合物,其特征在于其还包含8%至80%的蛋白质、0%至30%的脂质、0%至50%的碳水化合物和复合碳水化合物,百分比是以每100g干产品表示。
6.根据权利要求4或5所述的食物组合物,其特征在于其为含水组合物,优选地其呈液体形式,诸如饮料,呈凝胶、糖浆或霜膏形式,或者其为固体组合物,诸如片剂、饼干或粉末状组合物。
7.根据权利要求4至6中任一项所述的食物组合物,其特征在于其呈液体形式,并且每100ml含有2与30g之间、优选每100ml 12与22g之间的所述蛋白质混合物。
8.根据权利要求4至7中任一项所述的食物组合物在替代优选小牛的哺乳动物乳中的用途,优选地所述组合物具有包含在40/60与20/80之间的比率A。
9.根据权利要求4至7中任一项所述的食物组合物的用途,所述用途作为膳食补充剂或用于再喂养或营养补充的营养程序或用于克服成年人、运动员、老年人或者诸如患病、卧床不起、虚弱、营养不良或患有肌肉减少症的需要改善其身体状况的人的缺陷。
10.根据权利要求9所述的用途,其中维持或改善身体状况包括改善肌肉性能、维持肌肉量、改善肌肉合成、改善身体活动能力和改善抗疲劳性、改善身体灵活性、改善对再喂养的响应、保持骨密度。
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FR1502238A FR3042687B1 (fr) | 2015-10-22 | 2015-10-22 | Composition nutritionnelle riche en proteines de ble |
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PCT/IB2016/056335 WO2017068536A1 (fr) | 2015-10-22 | 2016-10-21 | Composition nutritionnelle riche en protéines de blé |
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US6348222B1 (en) * | 1998-08-18 | 2002-02-19 | Grober Inc. | Milk replacer without animal fat, for feeding veal calves |
US20090148584A1 (en) * | 2004-11-19 | 2009-06-11 | Galactogen Products Limited | Endurance bar |
CN101641019A (zh) * | 2007-03-12 | 2010-02-03 | 卡吉尔公司 | 部分水解的谷物蛋白 |
EP2545789A1 (de) * | 2011-07-15 | 2013-01-16 | Deutsches Institut für Lebensmitteltechnik e.V. | Proteinhaltige Nahrungsmittelzusammensetzung |
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US5180597A (en) | 1991-01-14 | 1993-01-19 | Cpc International Inc. | Process for the production of hydrolyzed vegetable proteins using gaseous hydrochloric acid and the product therefrom |
ES2223727T3 (es) * | 2001-01-12 | 2005-03-01 | Campina B.V. | Metodo para producir una preparacion de peptidos libre de gluten y preparacion asi obtenida. |
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- 2016-10-21 AU AU2016340357A patent/AU2016340357A1/en not_active Abandoned
- 2016-10-21 EP EP16790715.3A patent/EP3364772A1/fr not_active Withdrawn
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Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6348222B1 (en) * | 1998-08-18 | 2002-02-19 | Grober Inc. | Milk replacer without animal fat, for feeding veal calves |
US20090148584A1 (en) * | 2004-11-19 | 2009-06-11 | Galactogen Products Limited | Endurance bar |
CN101641019A (zh) * | 2007-03-12 | 2010-02-03 | 卡吉尔公司 | 部分水解的谷物蛋白 |
EP2545789A1 (de) * | 2011-07-15 | 2013-01-16 | Deutsches Institut für Lebensmitteltechnik e.V. | Proteinhaltige Nahrungsmittelzusammensetzung |
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FR3042687B1 (fr) | 2019-07-05 |
FR3042687A1 (fr) | 2017-04-28 |
AU2016340357A1 (en) | 2018-06-14 |
US20180303146A1 (en) | 2018-10-25 |
WO2017068536A1 (fr) | 2017-04-27 |
BE1023864B1 (nl) | 2017-08-24 |
BE1023864A1 (nl) | 2017-08-23 |
CA3002776A1 (fr) | 2017-04-27 |
EP3364772A1 (fr) | 2018-08-29 |
BR112018008096A2 (pt) | 2018-11-06 |
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