GB825193A - Improvements in or relating to the preparation of mixtures of amino acids - Google Patents

Improvements in or relating to the preparation of mixtures of amino acids

Info

Publication number
GB825193A
GB825193A GB27987/57A GB2798757A GB825193A GB 825193 A GB825193 A GB 825193A GB 27987/57 A GB27987/57 A GB 27987/57A GB 2798757 A GB2798757 A GB 2798757A GB 825193 A GB825193 A GB 825193A
Authority
GB
United Kingdom
Prior art keywords
subjecting
heat treatment
protein
preparation
amino acids
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
GB27987/57A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB825193A publication Critical patent/GB825193A/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
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • 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
    • A23J3/345—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of blood proteins

Abstract

An amino acid mixture suitable as a nutrient is produced by subjecting a protein, e.g. casein, blood protein, to enzymic hydrolysis, subjecting the product to heat treatment at a temperature above 30 DEG C., e.g. at 75 DEG to 80 DEG C., for a time sufficient for at least part of the glutamic acid and derivatives thereof liberated during the hydrolysis to be transformed into pyrrolidone carboxylic acid, e.g. to the extent of at least 1.5% of the total amino acids, and subjecting the final product to purification by dialysis. The hydrolysate may be concentrated, e.g. by evaporation, before the heat treatment, which may occur at a pH between 4 and 8.5. Specified enzymes are erepsin, trypsin, and a polypeptidase preparation from intestinal mucous membrane.ALSO:A nutrient material, which is a mixture of amino acids, is produced by subjecting a protein, e.g. casein, bleed protein, to enzymic hydrolysis, subjecting the product to heat treatment at a temperature above 30 DEG C., e.g. at 75 DEG to 80 DEG C., for a time sufficient for at least part of the glutamic acid and derivatives thereof liberated during the hydrolysis to be transformed into pyrrolidone carboxylic acid, e.g. to the extent of at least 1.5% of the total weight of the amino acid, and subjecting the final product to purification by dialysis. The hydrolysate may be concentrated, e.g. by evaporation, before the heat treatment, which may occur at a pH between 4 and 8.5. Specified enzymes are erepsin, trypsin and a polypeptidase preparation from intestinal mucous membrane.
GB27987/57A 1956-09-10 1957-09-04 Improvements in or relating to the preparation of mixtures of amino acids Expired GB825193A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE825193X 1956-09-10

Publications (1)

Publication Number Publication Date
GB825193A true GB825193A (en) 1959-12-09

Family

ID=20349348

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27987/57A Expired GB825193A (en) 1956-09-10 1957-09-04 Improvements in or relating to the preparation of mixtures of amino acids

Country Status (1)

Country Link
GB (1) GB825193A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3008900A1 (en) * 1979-03-09 1980-09-18 Nestle Sa METHOD FOR PRODUCING A PURIFIED PROTEIN HYDROLYSATE

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3008900A1 (en) * 1979-03-09 1980-09-18 Nestle Sa METHOD FOR PRODUCING A PURIFIED PROTEIN HYDROLYSATE

Similar Documents

Publication Publication Date Title
ES8104412A1 (en) Process for the preparation of a purified protein hydrolysate
SE7710423L (en) PROCEDURE FOR THE PRODUCTION OF A FUNCTIONAL PROTEIN
US8092987B2 (en) Mucosa tissue preserved with heating and hydrogen peroxide or phosphoric acid
JPH05505304A (en) Method for producing enzymatic hydrolyzate
ATE69927T1 (en) PROCESS FOR PRODUCTION OF A WHEY PRODUCT WITH REDUCED ALLERGENCY.
ES416597A1 (en) Process for the preparation of purified albumin by thermocoagulation and albumin obtained by said process
US4902509A (en) Process for the isolation of chicken egg cystatin, antiviral agents containing it and its use as viral protease inhibitor
GB1383223A (en) Soluble protein
ES453835A1 (en) Method for preparing food products from a suspension of milk proteins with texturization
IE801358L (en) Gelling of whey proteins.
GB1313085A (en) Process for obtaining a protein concentrate from whey
DE69107735T2 (en) Process for the production of transparent milk whey proteins and milk whey protein products.
GB825193A (en) Improvements in or relating to the preparation of mixtures of amino acids
US2434715A (en) Glutamic acid-free protein hydrolysate and the production thereof
US2456297A (en) Protein hydrolysis
GB931016A (en) Amino acids concentrate and intravenous preparations thereof
ES2006634A6 (en) Method of obtaining kefir.
US2958630A (en) Treatment of blood to yield amino acids
US2433879A (en) Manufacture of amino acid preparations intended for intravenous supply of nutrients
US2872320A (en) Preparation of mixtures of amino acids
GB870031A (en) Process for recovering glutamic acid from fermentation broth
GB1083661A (en) New milk products and process for making same
US2470955A (en) Protein hydrolysate containing essential amino acids and process for the preparation thereof
ES453643A1 (en) Process for preparing a condensed milk
GB829266A (en) A method of manufacturing bacteriophages in solid dry form