GB1338936A - Production of pre-digested forms of protein - Google Patents

Production of pre-digested forms of protein

Info

Publication number
GB1338936A
GB1338936A GB1338936DA GB1338936A GB 1338936 A GB1338936 A GB 1338936A GB 1338936D A GB1338936D A GB 1338936DA GB 1338936 A GB1338936 A GB 1338936A
Authority
GB
United Kingdom
Prior art keywords
peptide
protein
enzyme
spray
dried
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.)
Expired
Application number
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.)
University of Strathclyde
Original Assignee
University of Strathclyde
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 University of Strathclyde filed Critical University of Strathclyde
Publication of GB1338936A publication Critical patent/GB1338936A/en
Expired 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

1338936 Hydrolysing protein UNIVERSITY OF STRATHCLYDE 8 May 1972 [21 May 1971] 16291/71 Heading C3H [Also in Division A2] A predigested form of protein which can be mixed to a paste with water or blended with soup or a savoury foodstuff, is manufactured by effecting hydrolysis of a partially hydrolyzed protein peptide-containing solution with an exo-enzyme preparation comprising an aqueous homogenate of kidney tissue (pig, ox or lamb). Casein derived from milk, or egg albumin is partially hydrolyzed by an endo-enzyme (papain) in the presence of a bacterial inhibitor to produce the peptide-containing solution and this is hydrolyzed with the whole spectrum of kidney enzymes in the presence of an enzyme activator (e.g. manganese chloride) and a bacterial inhibitor, at a pH of from 7À5 to 8À5. The product may be spray-dried to provide a fine, pale yellow powder. Alternatively, it can be heated at 100‹ C. for 1-2 minutes to coagulate any remaining peptide, then cooled and centrifuged to remove the coagulated peptide, and finally concentrated and spray-dried.
GB1338936D 1971-05-21 1971-05-21 Production of pre-digested forms of protein Expired GB1338936A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1629171 1971-05-21

Publications (1)

Publication Number Publication Date
GB1338936A true GB1338936A (en) 1973-11-28

Family

ID=10074677

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1338936D Expired GB1338936A (en) 1971-05-21 1971-05-21 Production of pre-digested forms of protein

Country Status (1)

Country Link
GB (1) GB1338936A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0090406A1 (en) * 1982-03-30 1983-10-05 Meiji Seika Kaisha Ltd. Health food and drink

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0090406A1 (en) * 1982-03-30 1983-10-05 Meiji Seika Kaisha Ltd. Health food and drink

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee