CN1494384A - Process for preparation of protein hydrolysate from milk protein - Google Patents
Process for preparation of protein hydrolysate from milk protein Download PDFInfo
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- CN1494384A CN1494384A CNA01823108XA CN01823108A CN1494384A CN 1494384 A CN1494384 A CN 1494384A CN A01823108X A CNA01823108X A CN A01823108XA CN 01823108 A CN01823108 A CN 01823108A CN 1494384 A CN1494384 A CN 1494384A
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- protolysate
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- aspergillus
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- hydrolysate
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- 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
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
- A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
- A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
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- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
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Abstract
The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40+/-5 deg.C for a time period of 30 min to 2 hours; heating at 65-70 deg.C for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.
Description
Technical field
The present invention relates to utilize fungal proteinase to prepare the method for protolysate by lactoprotein.More specifically, the invention provides a kind of utilization is prepared protolysate by casein available from the fungal proteinase of aspergillus (Aspergillus sp.) method.
Background technology
Casein is that amino acid is formed very balanced good protein.Therefore, caseic functional characteristic is limited.Casein accounts for 80% of lactoprotein.Casein is a phosphoprotein, and wherein phosphorus is covalently bonded on the polypeptide chain with the serine ester bond and casein is made of heterogeneous alpha-casein, beta-casein, κ-casein and other a small amount of protein.In food industry, dairy products (the Evans that casein is used to prepare textured vegetable protein, grape wine and beer clarification agent and is rich in protein, E.W. application (the Uses of milk proteins in formulated foods) food protein of lactoprotein in fabricated food develops (Developments in Food Proteins) front page, B.J.F.Hudson, applied science publishing house (Applied Science Publishers), London, the 131-169 page or leaf).It also is used for biscuit, dessert and other food preparation to increase function and nutritive peculiarity.In food, use casein hydrolysate.
Can use the method for acid, alkali or enzyme to open the molecular size that peptide bond reduces protein.The acid hydrolysis of protein and basic hydrolysis are owing to destruction and racemization, the toxigenicity composition of essential amino acid cause nutritive value to reduce as bad-alanine.
Enzyme solution is optionally finished the hydrolysis of protein, does not cause the amino acid whose structural change of constitutive protein matter.People have explained the peptide explosion views that produce by enzyme solution well.Protein by enzyme hydrolysis has kept better nutritive value than the protein of any traditional acid/basic hydrolysis.Know the hydrolysate that casein and whey protein very easily form bitter taste.Nearly all development problem, particularly the casein hydrolysis process is all carried out round the bitter taste problem.By enzyme hydrolysis is the general utility tool of acquisition and modifying protein.Hydrolysis is accurate and unique for specific protease-protein system.Hydrolysis degree has determined the characteristics such as dissolubility, function and taste of aminosal.Protolysate can become the functional characteristic of raising end-product and the good additive of nutritive value.In India, commercially available most protein hydrolysate is the acidic protein hydrolysate.Some shortcomings of acidic hydrolysis thing are for forming humin, need high temperature to participate in, form brown, high salt concentration, destroying some essential amino acids and yield poorly.In the acid hydrolysis process of phytoprotein, produce chlorhydrin, need with the liquid hydrolysate under reduced pressure steam distillation therefrom remove chlorhydrin.
Because the good nutritive value of substrate casein, it is the protein that is widely used in the preparation hydrolysate.Casein hydrolysate is used for dietotherapy food traditionally.Casein hydrolysate is used for baby preparation and special nutritional preparation.
Can be with reference to the following discloses document, title: the function (enhancing the functionality of food proteins by enzymatic modification) that improves food protein by enzyme modification, Panyan, D. and Kilara, A.Trends Food Sci.Tech., 7 (4), 120-125, wherein, enzyme hydrolysis influences the emulsifying capacity and the hydrophobicity of protein.The shortcoming of this method is not have clear and definite hydrolysis degree.
Can be with reference to the following discloses document, title: protein consumption protease hydrolysate (the dietary enzymic hydrolysates of protein with reduced bitterness) Clegg that bitter taste reduces, K.M. and McMillan, A.D. (1974) J.Food Tech.9 (1), 21-29, wherein, egg white and casein are studied as protein substrate and handled with papain, optionally handle the back and handle with endopeptidase with chloroform, and with the source of pig nephridial tissue as endopeptidase.Described hydrolysate does not have bitter taste comparatively speaking and has obtained continuous little peptide and surpassed 50% free amino acid.The shortcoming of this method is yield poorly (60.6-86.5%).And this method comprises a plurality of steps, the protease of dual-enzyme system and use animal origin.
Can be with reference to the following discloses document, title: the bitter taste of casein hydrolysis hydrolysate is removed and nutrition increment (debittering and nutritional upgrading of enzymic caseinhydrolysates) Cogan, V., Moshe, M., Mokady, S. (1981) J.Sci.Food.Agric.32 (5), 459-466, wherein, the casein hydrolysate that utilizes papain and pepsin digestion to obtain mainly carries out according to the method for Clegg and McMillan (1974).At first, utilize papain to handle casein solution (pH7.2) at 40 ℃, enzyme concentration is 4.0%, and adds 0.2% toluene to prevent growth of microorganism.When cultivating end in 18 hours, utilize hydrochloric acid that pH is adjusted into 3.0, continue further to handle 22 hours with 0.5% pepsin at 37 ℃.
Under following pH (adjusting) and temperature conditions, handle with specific enzyme concentration with the Rhozyme enzyme with 1M NaOH: 50 ℃, pH8.5, Rhozyme P-11 and Rhozyme 41 concentrates; 60 ℃, pH7.5, Rhozyme P-53 concentrate; 60 ℃, pH8.3, Rhozyme 62 concentrates.
Except the sample that digests dilutes 21 times with 10% trichloroacetic acid solution, measure the degree of proteolytic digestion according to the method for former description.Thoroughly finished enzymolysis, digestion in 15 hours by the 100ml solution incubation (37 ℃) that will contain 298mg casein and 6mg protease.In the incubation ending phase, solution adopts suitable protein and enzyme blank to estimate its absorption value at 280nm for what clarify.
By handling, can further reduce bitter taste with " 0.5g activated carbon/g hydrolysate ".The shortcoming of this method is that this method comprises a plurality of steps, and also continuous in turn plurality of enzymes and use multiple solvent in order to obtain hydrolysate finally causes this method cost to raise.In the process of producing casein hydrolysate, also to additionally add activated carbon to reduce bitter taste.
Can be with reference to the following discloses document, title: casein hydrolysate (the Casein hydrolysate produced using a formel-in-placemembrance reactor) Chland that utilizes the formel-in-place membrane reactor to produce, W.D., Cordle, C.T., Thomas, R.L.J.Food.Sci.60,1349-1352,1995.The hydrolysis degree of report is between the 4-51%.Hydrolysis time changed at 18-66 hour.The shortcoming of this method is that its hydrolytic process time is long.
Can be with reference to the following discloses document, title: prepare caseic protease hydrolysate (production of an enzymic hydrolysate of casein on a kilogram scale) Clegg, K.M. in the kilogram levels level, Smith, G. and Walker, A.L., 1974 J, Food Tech., 9 (4), 425-431,1974, the laboratory method of caseinhydrolysate wherein, has been described.The 12kg casein that is purchased is suspended in 220 premium on currency of pH6.2, and digested 8 hours in 40 ℃ with papain.Then, handled 24 hours at pH7.8-8.0, replace toluene as anticorrisive agent with chloroform with the pig kidney homogenate.With hydrolysate by Russell's separator (Russell separator) to remove insoluble substance, again in 83-88 ℃ of pasteurization 3-5 minute.With the product spray-drying.Whole process was finished in 60 hours.Count of bacteria also is gratifying.The shortcoming of this method is that hydrolytic process is oversize.And, the enzyme difference of use, hydrolysis is that multistep is rapid, so cost raises and loses time.
Can be with reference to BP 1595499 (patentee VEB Berlin-Chemie, 1981), wherein, by boiling caseinhydrolysate with dilute sulfuric acid and with its spray-drying.In 200ml methyl alcohol powder (100g) refluxed heating 10 minutes and elimination insoluble matter with 50ml methanol wash 2 times and dry, produce the 80g hydrolysate, and it is for having all amino acid, colourless, odorlessness, milk-toast powder.Shortcoming of the present invention is that it uses inorganic acid, and it may cause Racemization of Amino Acids effect and toxigenicity composition.
Can be with reference to Japan Patent 5134465, Morinaga dairy processing industry Co., Ltd (Morinaga Milk Industry Co., Ltd.) (1976), wherein, the preparation method of the concentrated liquid that contains caseic enzyme degraded composition has been described.The shortcoming of this method is that end product is a liquid form, difficult treatment.
Can be with reference to United States Patent (USP) 5,405 637, Martinez, S.B., Leary, H.L.J., Nichols, D.J. (1995) wherein, has described a kind of by the milk protein hydrolysate of enzyme hydrolysis preparation and the baby preparation that is prepared by described hydrolysate.Hydrolysate has the antigenicity of reduction and is prepared by whey protein and caseic mixture.Hydrolysis degree is between 4% to 10%.The shortcoming of this method is that hydrolysis degree is low.
Can be with reference to European patent 0321603A1, Jost, R., Meister, N. and Monti, J.C. (1989) is wherein, prepare hypoallergenic serum protein hydrolysate by the following method: at 80-100 ℃, heat treatment is 3 to 10 minutes under the pH6-8 with initial protolysate; Be cooled to 40-60 ℃; Carry out enzyme hydrolysis for the second time (adopting the mixture of trypsase, chymotrypsin or trypsase/chymotrypsin/pancreatinum).Then, proteolytic enzyme is heated to 75-85 ℃ of deactivation.Hypoallergenic protolysate can add in the diet formulation, baby food is medium.The shortcoming of this method is to use very high temperature and derives from the proteolytic enzyme of animal.
Can be with reference to United States Patent (USP) 4293571, Olofsson, M., Buhler, M., Wood, R. (1981) have wherein described a kind of method for preparing refining protolysate, and a typical example of this method is: the aqueous solution of dried egg white is sterilized 10-30 second by vapour injection in 115 ℃; After being cooled to 55 ℃, with calcium hydroxide (Ca (OH)
2) pH is transferred to 7.2 and add 8% pancreatinum; In 50-55 ℃, hydrolysis was carried out 5 hours.Then, with phosphoric acid (H
3PO
4) pH is transferred to 6.7, heat-treat again, for example, 98 ℃, remaining formation was made with extra care the permeate of protolysate so that albuminous degeneration then adopts ultrafiltration (effect) that the albumen of sex change is removed from heat treated hydrolysate in 30 minutes.Hydrolysate is suitable for baby food, dietotherapy food and foodstuff.The shortcoming of this method is to use very high temperature and derives from the proteolytic enzyme of animal.
Can be with reference to Swiss Patent 570121, Mueller, H. has wherein described a kind of method by the high glutamate flavouring hydrolysate of the content of lactoprotein preparation light color.For this method, contain the whey of the 4.5% average lactose content of having an appointment and have the yeast strain of high glutamic acid content in ferment under aerobic conditions.After concentrating, tunning can carry out drying then with hydrochloric acid (HCl) hydrolysis, adopts common method that hydrolysate is neutralized, filters and selectively concentrates.By the ultrafiltration concentrated broth lactoglobulin and lactalbumin are retained in the concentrate, output had increased 15-25% after it made hydrolysis.If before fermentation, carry out ultrafiltration, before hydrolysis, the whey protein that keeps is added in the yeast that concentrates in advance.The hydrolysate of light color does not have the taste of yeast.The shortcoming of this method is the kind of described organism and enzyme.Fermentation is also different.
Can be with reference to United States Patent (USP) 3778514, Olson, F.C., (1973), wherein described the trophism product of a kind of whey protein and collagen hydrolysate, the specification of described method has covered the multiple mixture of whey concentrate and collagen hydrolysate (for the refuse of swimming available from the oil tank after the steam rendering of fat).In one embodiment, mix with 1 part of collagen hydrolysate (40% solid) by the whey concentrate (40% solid) that has reduced lactose with 9 parts and obtain imitation milk products.This product contains 33.6% protein, 42.0% lactose, 19.1% mineral and 4.2% moisture and its amino acid profile is between soymilk and the caseic amino acid profile.
Summary of the invention
Main purpose of the present invention provides a kind of method of utilizing fungal proteinase to be prepared protolysate by lactoprotein.
Another object of the present invention provides utilization is prepared protolysate by whey/casein available from the fungal proteinase of aspergillus method.
Another object of the present invention provides a kind of under 40 ± 5 ℃ of temperature, the protolysate that hydrolysis degree is high.
Further aim of the present invention provides the method for a kind of preparation soluble protolysate of pH (being pH2-11) on a large scale.
Therefore, the invention provides and a kind ofly prepare the method for protolysate by breast, this method comprises: at pH7.5-8.5, under 40 ± 5 ℃ of temperature, utilize fungal proteinase to handle lactoprotein 30 minutes to 2 hours; 65-70 ℃ of heating at least 3 minutes, utilize the supernatant of known method separating clarifying and, obtain protolysate thus the liquid dried of clarifying.
Therefore, the invention provides and a kind ofly prepare the method for protolysate by lactoprotein, this method comprises: at pH7.5-8.5, under 40 ± 5 ℃ of temperature, utilize fungal proteinase to handle lactoprotein 30 minutes to 2 hours; 65-70 ℃ of heating at least 3 minutes, utilize the supernatant of known method separating clarifying and, obtain protolysate thus the liquid dried of clarifying.
In an embodiment of the invention, described fungal proteinase is available from aspergillus.
In yet another embodiment of the present invention, aspergillus fungi is selected from aspergillus flavus (A.flavus), aspergillus japonicus (A.japonicus), aspergillus niger (A.niger) and aspergillus awamori (A.awamori).
In yet another embodiment of the present invention, lactoprotein is selected from whey and casein.
In yet another embodiment of the present invention, for making the active maximum of fungal proteinase, the pH value is remained between 7.6 to 8.0.
In further embodiment of the present invention, operating temperature is 40-45 ℃ in the hydrolytic process of protein.
In further embodiment of the present invention, hydrolytic process was carried out 1.5 to 2 hours.
In an embodiment of the invention, carry out drying by freeze drying, spray-drying and drum drying.
In yet another embodiment of the present invention, protolysate has the appreciable threshold value bitter taste of 0.4-0.5%.
In yet another embodiment of the present invention, obtained to have the protolysate of the high yield of 50% hydrolysis degree by the raw material that uses.
In yet another embodiment of the present invention, the protolysate of acquisition is a milky.
In yet another embodiment of the present invention, obtained 95% protolysate.
In yet another embodiment of the present invention, protolysate contains the nitrogen of 11.5-12.5% and the ash content of 4.5-5%.
In an embodiment of the invention, protolysate is water-soluble in all pH scopes.
In yet another embodiment of the present invention, the amino acid of protolysate is formed similar to the amino acid composition of initiation material.
In yet another embodiment of the present invention, protolysate has kept all nutritive values of initiation material.
In further embodiment of the present invention, placed under the 65-70 ℃ of high temperature 3-5 minute to the most responsive point of heat damage and with slurries by pH and temperature being adjusted to simultaneously the protease enzyme system, destructive enzyme is active and stop hydrolytic process thus.
The present invention also provides a kind of milky protolysate.
In an embodiment of the invention, obtained 95% protolysate.
In another embodiment of the present invention, protolysate contains the nitrogen of 11.5-12.5% and the ash content of 4.5-5%.
In yet another embodiment of the present invention, protolysate has the appreciable threshold value bitter taste of 0.4-0.5%.
In yet another embodiment of the present invention, protolysate is water-soluble in all pH scopes.
In yet another embodiment of the present invention, the amino acid of protolysate is formed similar to the amino acid composition of initiation material.
In yet another embodiment of the present invention, protolysate has kept all nutritive values of initiation material.
In an embodiment of the invention, obtained to have the protolysate of 50% hydrolysis degree.
The specific embodiment
The present invention includes following process steps:
Casein
Casein is the phosphoprotein that contains 0.7-0.9% phosphorus, and wherein phosphorus is covalently attached on the polyphenol chain with the serine ester bond.Also contain calcium and citrate in this structure.Utilize acid, for example, HCl, sulfuric acid or lactic acid make the breast precipitation obtain acid casein.Because the effect of renin obtains sweet casein.By utilize proteolytic enzyme/and the acid treatment lactoprotein obtain low-viscosity casein.Irrelevant with the casein kind that produces, the basic operation in producing casein is identical.These operations comprise the precipitation of curdled milk, its washing, squeezing and drying.In many countries, a large amount of caseins obtains by the acidolysis process.The casein that is used for protolysate must be edible and bacteriology is pure.
Enzyme
The enzyme that uses is fungal proteinase, and enzymatic activity is 30,000 units/gram.
The detection of hydrolysis degree
TNB (TNBS) method be a kind of hydrolysis degree of measuring the food proteins hydrolysate accurately, repeatably and method commonly used.Protolysate be dissolved in/be scattered in heat 1% dodecyl sodium sulfate in to concentration be 0.25-2.5 * 10
-3Amino equivalent/L.Solution example (0.25ml) is mixed with 0.2125 M sodium phosphate buffer (pH8.2) and 2ml 0.1% TNB of 2ml, and then, incubation is 60 minutes in 50 ℃ of dark.By adding 4ml 0.100 N HCl cessation reaction.Read absorbance in 340nm, use 1.5mM L-leucine solution as standard.Calibration curve by each particular proteins substrate is converted into hydrolysis degree (referring to Jens Adler-Nissen, J.Agr.Food Chem. volume 27, No.6,1979) with the amino equivalent of the leucine that detects.
Casein is scattered in the water that contains suitable solvent to the solute rate and with 15N NaOH the pH of dispersion is transferred to 7.6-8.0.Use mechanical agitator that it is continued to stir a few minutes, then, temperature is risen to 40-45 ℃.In this stage, the protein content that adds with raw material is 1% fungal proteinase of benchmark and continues to stir 1.5-2 hour.When the above-mentioned time period finishes, slurry temperature is increased to 65-70 ℃ kept 3-5 minute.Then slurries are cooled to room temperature and utilize and centrifugal insoluble matter in the dispersion is removed.With the protolysate spray-drying of clarification to obtain protolysate.
Provide following examples to explain mode of the present invention, therefore, it can not be interpreted as limitation of the scope of the invention.
Embodiment 1
The 200g casein is scattered in the 2L water and the pH of dispersion transferred to 7.8, slurries are remained on 40 ℃ simultaneously with 15% NaOH (NaOH).In slurries, add the fungal proteinase that is dissolved in the water.1.5 after hour, the temperature of slurries is increased to 65 ℃ kept 3 minutes, then with its cooling and centrifugal.Supernatant spray-drying with clarification.The hydrolysis degree of product is 45%, and output is 90%.
Embodiment 2
The 1kg casein is scattered in the 10L water and with 15%NaOH pH is transferred to 7.8, slurries are remained on 40 ℃ simultaneously.In slurries, add the fungal proteinase that is dissolved in the water.After 2 hours, the temperature of slurries is increased to 65 ℃ kept 3 minutes, then with its cooling and centrifugal.Supernatant spray-drying with clarification.The hydrolysis degree of product is 45%, and output is 95%.
Embodiment 3
The 5kg casein is scattered in the 50L water and with 15%NaOH pH is transferred to 7.8-8.0, slurries are remained on 45 ℃ simultaneously.In slurries, add the fungal proteinase that is dissolved in the water.After 2 hours, the temperature of slurries is increased to 70 ℃ kept 5 minutes, then with its cooling and centrifugal.Supernatant spray-drying with clarification.The hydrolysis degree of product is 50%, and output is 93%.
Embodiment 4
The 5kg casein is scattered in the 50L water and the pH of dispersion transferred to 8.0, slurries are remained on 45 ℃ simultaneously with 15%NaOH.In slurries, add the fungal proteinase that is dissolved in the water.After 2 hours, the temperature of slurries is increased to 70 ℃ kept 5 minutes, then cooling and centrifugal.Supernatant spray-drying with clarification.
The hydrolysis degree of product is 50%, and output is 95%.The casein hydrolysate that obtains is a milky, has the milk flavor, and output is 90% (based on protein).Product contains the nitrogen of 11.5-12.5%, and the content of ashes of 4.5-5%, hydrolysis degree are 45-50%.Product is water-soluble at all pH scope inner heights.Protolysate has the appreciable threshold value bitter taste of 0.4-0.5%.It has kept all nutritive values of initiation material.
Major advantage of the present invention:
1, water is relative low with the ratio of protein, and has only a step pH to regulate, and salt content is minimum.
2, the fungal proteinase of the originated from fungus of Shi Yonging is commercially available, and the protease hydrolytic time is very short.
3, use a kind of enzyme also to obtain high hydrolysis degree (45-50%) at short notice.
4, output is very high is 90-95%, and has the higher nitrogen content of 11.5-12.5%.
5, because hydrolytic process was finished at 1.5-2 hour, there is no need to add antiseptic and prevent microbial growth.
6, the nutritive value that has kept initiation material with the least disadvantage of essential amino acid.
Claims (20)
1, a kind ofly prepare the method for protolysate by lactoprotein, described method comprises: at pH7.5-8.5, under 40 ± 5 ℃ of temperature, utilize fungal proteinase to handle lactoprotein 30 minutes to 2 hours; 65-70 ℃ of heating at least 3 minutes, utilize the supernatant of known method separating clarifying and, obtain protolysate thus the liquid dried of clarifying.
2, the method for claim 1, wherein said fungal proteinase is available from aspergillus.
3, method as claimed in claim 2, wherein said aspergillus fungi is selected from aspergillus flavus, aspergillus japonicus, aspergillus niger and aspergillus awamori.
4, the method for claim 1, wherein said lactoprotein is selected from whey and casein.
5, the method for claim 1 wherein for making the active maximum of fungal proteinase, remains on the pH value between the 7.6-8.0.
6, the method for claim 1, wherein operating temperature is 40-45 ℃ in the hydrolytic process of protein.
7, the method for claim 1, wherein said hydrolytic process were carried out 1.5 to 2 hours.
8, the method for claim 1 is wherein carried out described drying by freeze drying, spray-drying and drum drying.
9, the method for claim 1, wherein said protolysate have the appreciable threshold value bitter taste of 0.4-0.5%.
10, the method for claim 1 wherein obtains the protolysate of the high yield of 45-50% hydrolysis degree from the raw material that uses.
11, the method for claim 1, wherein the described protolysate of Huo Deing is a milky.
12, the method for claim 1 has wherein obtained 95% protolysate.
13, the method for claim 1, wherein said protolysate contains the nitrogen of 11.5-12.5%, the ash content of 4.5-5%.
14, the method for claim 1, wherein said protolysate is water-soluble in all pH scopes.
15, the method for claim 1, the amino acid of wherein said protolysate are formed similar to the amino acid composition of initiation material.
16, the method for claim 1, wherein said protolysate have kept all nutritive values of initiation material.
17, the method for claim 1, wherein said hydrolytic process stopped by regulating pH and temperature simultaneously and slurries being placed under the 65-70 ℃ of high temperature in 3-5 minute, and destructive enzyme is active and stop hydrolytic process thus.
18, the protolysate of method preparation according to claim 1, this protolysate is a milky.
19, a kind of protolysate available from lactoprotein, this protolysate contains the nitrogen of 11.5-12.5%, the ash content of 4.5-5%, the appreciable threshold value bitter taste of 0.4-0.5% and 50% hydrolysis degree.
20, a kind of available from the protolysate of method according to claim 1.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IN2001/000030 WO2002069734A1 (en) | 2001-03-05 | 2001-03-05 | Process for the preparation of protein hydrolysate from milk protein |
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| Publication Number | Publication Date |
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| CN1494384A true CN1494384A (en) | 2004-05-05 |
| CN1225185C CN1225185C (en) | 2005-11-02 |
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| CN01823108.XA Expired - Fee Related CN1225185C (en) | 2001-03-05 | 2001-03-05 | Process for preparation of protein hydrolysate from milk protein |
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| WO (1) | WO2002069734A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283310A (en) * | 2010-06-17 | 2011-12-21 | 靳群牛 | Method for producing polypeptone by taking casein as raw material through enzymolysis |
| CN116268174A (en) * | 2023-03-10 | 2023-06-23 | 华南理工大学 | Low-bitter casein zymolyte and preparation method and application thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1917865B1 (en) * | 2006-10-20 | 2012-03-28 | Nestec S.A. | Ice-structuring peptides of lactic origin |
| WO2015039135A1 (en) * | 2013-09-16 | 2015-03-19 | Glanbia Nutritionals (Ireland) PLC | Method for inhibiting aggregate formation during protein hydrolysis |
| TWI785719B (en) * | 2021-08-04 | 2022-12-01 | 東海大學 | Pig kidney hydrolyzate, its preparation method and its use for treating or preventing nephropathy |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0065663A1 (en) * | 1981-05-11 | 1982-12-01 | Miles Laboratories, Inc. | Method for the preparation of a protein hydrolyzate from whey protein |
| DE3306009C2 (en) * | 1983-02-22 | 1994-02-17 | Roehm Gmbh | Process for the preparation of protein hydrolyzates |
| EP0325986A3 (en) * | 1988-01-28 | 1989-10-11 | Miles Inc. | Enzymatic hydrolysis of proteins |
| US5486461A (en) * | 1991-11-08 | 1996-01-23 | Novo Nordisk A/S | Casein hydrolyzate and method for production of such casein hydrolyzate |
| DK46793D0 (en) * | 1993-04-26 | 1993-04-26 | Novo Nordisk As | ENZYME |
| ES2213164T3 (en) * | 1994-10-26 | 2004-08-16 | Novozymes A/S | PRODUCTION METHOD OF A MILK PROTEIN HYDROLYZE. |
| AU761477B2 (en) * | 1998-06-17 | 2003-06-05 | New Zealand Dairy Board | Bioactive whey protein hydrolysate |
-
2001
- 2001-03-05 CN CN01823108.XA patent/CN1225185C/en not_active Expired - Fee Related
- 2001-03-05 WO PCT/IN2001/000030 patent/WO2002069734A1/en active Application Filing
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283310A (en) * | 2010-06-17 | 2011-12-21 | 靳群牛 | Method for producing polypeptone by taking casein as raw material through enzymolysis |
| CN116268174A (en) * | 2023-03-10 | 2023-06-23 | 华南理工大学 | Low-bitter casein zymolyte and preparation method and application thereof |
| CN116268174B (en) * | 2023-03-10 | 2024-04-12 | 华南理工大学 | Low-bitter casein zymolyte and preparation method and application thereof |
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| Publication number | Publication date |
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| WO2002069734A1 (en) | 2002-09-12 |
| CN1225185C (en) | 2005-11-02 |
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