EP0980212A1 - Eine im wesentlichen insulinfreie eiweisszusammensetzung, herstellung und verwendung derselben sowie produkte, die diese enthalten sowie deren herstellung - Google Patents

Eine im wesentlichen insulinfreie eiweisszusammensetzung, herstellung und verwendung derselben sowie produkte, die diese enthalten sowie deren herstellung

Info

Publication number
EP0980212A1
EP0980212A1 EP98917167A EP98917167A EP0980212A1 EP 0980212 A1 EP0980212 A1 EP 0980212A1 EP 98917167 A EP98917167 A EP 98917167A EP 98917167 A EP98917167 A EP 98917167A EP 0980212 A1 EP0980212 A1 EP 0980212A1
Authority
EP
European Patent Office
Prior art keywords
protein
whey
free
insulin
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP98917167A
Other languages
English (en)
French (fr)
Inventor
Outi Vaarala
Olli Tossavainen
Eeva-Liisa Syväoja
Outi Kerojoki
Matti Erkki Harju
Kari Salminen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Valio Oy
Original Assignee
Valio Oy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Valio Oy filed Critical Valio Oy
Publication of EP0980212A1 publication Critical patent/EP0980212A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine

Definitions

  • Example 2 100 litres of cheese whey filtered through 0.1 ⁇ m microfiltration membranes are ultrafiltered by 10,000 D cut-off membranes first at a concentration ratio of 10, then the retentate is diluted to starting volume and filtered again at a ratio of 12, resulting in a total concentration ratio of 120.
  • the retentate contained protein 90% of dry matter and it was spray dried to powder (drying temperatures 180/75°C).
  • the untreated cheese whey contained 343 ng/ml insulin, i.e. 68 mg/kg of real protein.
  • the microfiltered whey contained 324 ng/ml insulin, i.e. 64 mg/kg of real protein.
  • the untreated whey contained insulin 320 ng/ml, i.e. 48 mg/kg real protein, the microfiltered whey 295 ng/ml, i.e. 45 mg/kg real protein, and the ultrafiltered and diafiltered whey protein concentrate contained insulin 95 ng/ml, i.e. 16 mg/kg real protein when assayed by mass spectrometry.
  • insulin content decreased about 67% in the treatment.
  • whey protein powder prepared in example 1 , 11.423 kg vegetable fat mixture, 11.232 kg glucose, 12.260 kg maltodextrin (DE 21 ), 135 g vitamin and mineral pre-mixture (containing A, D, E, K, B1 , B2, B6, B12 vitamins, niacin, folic acid, pantothenic acid, biotin, ascorbic acid, choline, inositol, ferrous gluconate, zinc sulphate, manganese sulphate, sodium selenite, copper gluconate), and 70 g calcium chloride, 300 g calcium phosphate, 65 g magnesium sulphate, 125 g sodium chloride and 620 g potassium citrate.
  • vitamin and mineral pre-mixture containing A, D, E, K, B1 , B2, B6, B12 vitamins, niacin, folic acid, pantothenic acid, biotin, ascorbic acid, choline, inositol, ferrous glu
  • the dry matter content of the mixture was about 40%.
  • the obtained mixture was led to a homogenizer (150/50 bar) and dried to powder by a spray drier at drying temperatures of 180/75°C, on a fluidized bed 70/120/30°C.
  • the composition, appearance and taste of the product were equal to those of a conventional infant formula powder.
  • Example 5 The whey protein concentrate presented in example 1 was diluted to a 5% content with water. The solution was pasteurized at 65°C for 20 min and cooled to 50°C. The pH was adjusted to 8.5 with 10% Ca(OH) 2 . 6% of the protein quantity of pancreatin enzymes (4 x USP, SPL, USA) and Alcalase 0.6 L enzymes (Novo Industri A/S, Denmark) were added to the mixture. During hydrolysis the pH of the mixture was kept at 7.0 by additions of Ca(OH) 2 . The mixture was allowed to hydrolyze for 8 hours and then the mixture was annealed for 5 min at 90°C. The mixture was then cooled to 50°C and ultrafiltered with 2,000 D cut-off membranes, and the permeate was recovered. The obtained permeate was spray dried to powder. No insulin could be found in the hydrolysate.
  • the dry matter content of the mixture was about 40%.
  • the obtained mixture was led to a homogenizer (150/50 bar) and dried to powder by a spray drier at drying temperatures of 180/75°C, on a flu- idized bed 70/120/30°C.
  • the composition, appearance and taste of the product were identical to those of a conventional special nutritive preparation in- tended e.g. for people allergic to milk.
  • a cation exchange resin (30 ml) was regenerated as in example 1.
  • a 3% solution in water was prepared of sodium caseinate.
  • the pH was low- ered to 5.5 with dilute HCI.
  • the caseinate solution was pumped through the cation exchange resin at room temperature as the milk in example 8.
  • the untreated caseinate solution contained insulin 26 ⁇ lU/ml and the treated solution 10 ⁇ lU/ml.
  • the insulin content decreased about 62% in the treatment.
  • Example 10 Insulin removal assay was carried out by an ultrafiltered whey protein concentrate containing 35% protein of dry matter.
  • the whey protein concentrate was diluted with water to a 5.1 % solution, the pH was adjusted from 6.2 to 5.3 with 20% HCI.
  • a strong cation exchange resin Amberlite C-20 (30 ml) was regenerated with 60 ml of 17% NaCI and rinsed with water.
  • the resin was packed into a column and 600 ml (20 BV) whey protein concentrate were run through the column at a rate of 180 ml/h.
  • the whey protein concentrate contained 11.7 ⁇ lU/ml insulin before treatment, the protein content being 1.95%.
  • the insulin content was 4.8 ⁇ lU/ml and the protein content the same, 1.95%.
  • the treatment decreased the insulin content by 59% with no change in the protein content.
  • the assay was repeated with an ultrafiltered whey protein concentrate (35% protein of dry matter) which had been microfiltered through 0.8 ⁇ m membranes.
  • the whey protein concentrate was diluted with water to a 5.1 % solution, the pH was adjusted with 20% HCI from 6.3 to 5.4.
  • a strong cation exchange resin Amberlite C-20 (30 ml) was regenerated with 60 ml of 17% NaCI and rinsed with water. The resin was packed into a column and 600 ml (20 BV) whey protein concentrate were run through the column at a rate of 180 ml/h.
  • the whey protein concentrate contained 11 ⁇ lU/ml insulin before treatment, the protein content being 1.93%. After treatment the insulin content was 2.25 ⁇ lU/ml and the protein content 1.90%. The treatment decreased the insulin content 79% and the protein content only 1.5%.
  • the example shows the advantageous effect of microfiltration on insulin removal.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
EP98917167A 1997-04-30 1998-04-28 Eine im wesentlichen insulinfreie eiweisszusammensetzung, herstellung und verwendung derselben sowie produkte, die diese enthalten sowie deren herstellung Withdrawn EP0980212A1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI971872A FI104457B (fi) 1997-04-30 1997-04-30 Proteiinikoostumus ja sen valmistus ja käyttö sekä sitä sisältävät valmisteet ja näiden valmistus
FI971872 1997-04-30
PCT/FI1998/000369 WO1998048640A1 (en) 1997-04-30 1998-04-28 A substantially insulin-free protein composition, preparation and use thereof, and products containing same and preparation thereof

Publications (1)

Publication Number Publication Date
EP0980212A1 true EP0980212A1 (de) 2000-02-23

Family

ID=8548771

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98917167A Withdrawn EP0980212A1 (de) 1997-04-30 1998-04-28 Eine im wesentlichen insulinfreie eiweisszusammensetzung, herstellung und verwendung derselben sowie produkte, die diese enthalten sowie deren herstellung

Country Status (7)

Country Link
EP (1) EP0980212A1 (de)
AR (1) AR015623A1 (de)
AU (1) AU7047698A (de)
FI (1) FI104457B (de)
MY (1) MY132803A (de)
WO (1) WO1998048640A1 (de)
ZA (1) ZA983622B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI107115B (fi) * 1998-09-30 2001-06-15 Valio Oy Menetelmä naudan insuliinin poistamiseksi
EP1201136A1 (de) * 2000-10-31 2002-05-02 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Transglutaminasehemmer mit Nahrungsmittelqualitität und Verwendungen davon
JP4719465B2 (ja) * 2002-09-04 2011-07-06 ディーエスエム アイピー アセッツ ビー．ブイ． インスリン感受性増強剤およびペプチド画分を含む栄養補給用および治療用組成物
EP1540815B1 (de) 2002-09-06 2006-12-27 Telefonaktiebolaget LM Ericsson (publ) Zusammengesetzter leistungsverstärker
US9055752B2 (en) 2008-11-06 2015-06-16 Intercontinental Great Brands Llc Shelf-stable concentrated dairy liquids and methods of forming thereof
UA112972C2 (uk) 2010-09-08 2016-11-25 Інтерконтінентал Грейт Брендс ЛЛС Рідкий молочний концентрат з високим вмістом сухих речовин

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI94089C (fi) * 1992-12-10 1995-07-25 Valio Oy Menetelmä allergiaa aiheuttavien yhdisteiden poistamiseksi proteiinipitoisista koostumuksista

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9848640A1 *

Also Published As

Publication number Publication date
WO1998048640A1 (en) 1998-11-05
AR015623A1 (es) 2001-05-16
AU7047698A (en) 1998-11-24
FI971872A0 (fi) 1997-04-30
FI104457B (fi) 2000-02-15
MY132803A (en) 2007-10-31
ZA983622B (en) 1999-01-27
FI971872A (fi) 1998-10-31

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