IE50403B1 - A method of preparing modified whey proteins - Google Patents
A method of preparing modified whey proteinsInfo
- Publication number
- IE50403B1 IE50403B1 IE2404/80A IE240480A IE50403B1 IE 50403 B1 IE50403 B1 IE 50403B1 IE 2404/80 A IE2404/80 A IE 2404/80A IE 240480 A IE240480 A IE 240480A IE 50403 B1 IE50403 B1 IE 50403B1
- Authority
- IE
- Ireland
- Prior art keywords
- solution
- protein
- whey protein
- whey
- heating
- Prior art date
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 51
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 25
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 49
- 239000000243 solution Substances 0.000 claims abstract description 47
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 3
- 239000005862 Whey Substances 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 11
- 239000012460 protein solution Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 239000012465 retentate Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 31
- 102000004169 proteins and genes Human genes 0.000 description 31
- 108090000623 proteins and genes Proteins 0.000 description 31
- 239000000047 product Substances 0.000 description 9
- 235000019624 protein content Nutrition 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 5
- 239000000725 suspension Substances 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 235000014438 salad dressings Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000004907 flux Effects 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 239000002960 lipid emulsion Substances 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000001938 differential scanning calorimetry curve Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002076 thermal analysis method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
Abstract
A method of preparing soluble denatured whey protein compositions, comprises raising the pH of an aqueous solution of native whey protein to a value of more than 6.5 and then heating the solution at a temperature and/or for a time greater than that which causes denaturing of the whey protein. The soluble denatured whey protein compositions obtained may be in the form of solutions, concentrates or dry powders and are suitable for incorporation in foodstuffs.
Description
The invention relates to a method of preparing soluble denatured whey protein compositions which are suitable for use in foodstuffs, to the compositions so prepared, and to foodstuffs containing them.
Heating the proteins of cheese or casein whey generally leads to insoluble denatured complexes having poor functional properties, such as foaming, emulsification or gelation, which properties are related to the solubility of the protein. It is also known that, in general, upon heating the maximum amount of protein precipitates at a pH of about 4.6.
Jelen and Schmidt (Can. Inst, of Food Sci, and Technol. J,9 (1976) 2, 61—65) have attempted to redissolve the insoluble complexes obtained by the heating of a cheese whey by heating the same again. For that purpose,the protein had to be adjusted to a pH above 11.0 and was heated at 75°C. Heating these proteins at such high pHs is generally conductive to the formation of bad tasting products and may lead to the formation of.'toxic compounds.
Modler and Emmons (j. Dairy Science, 60 (1977) 2, 177—
184) have attempted to prevent the bad taste when modifying whey proteins by heating whey at about 90°C at a pH between 2.5—3.5. The denatured protein obtained by this heat treatment may be separated from the whey by adjusting the solution to a pH of 4.6 at which the protein becomes (reversibly) insoluble. The precipitate may then be separated from the whey by centrifuging.
This method has the drawback that it requires large quantities of acid and base, respectively, to adjust the whey to the required pHs and the productivity of this method is low. Moreover the protein obtained does not have improved functional properties as compared with the unheated protein.;
From the Dutch Patent Application 77 . 05936 it is known to heat suspensions of protein-containing material to a temperature of from 70 to 100°C, to subsequently adjust the pH to 6.6—8.0 by means of certain basic substances, and to dry the suspension after heating the latter at said temperature for 1—120 minutes. Although this application relates mainly to the treatment of monocellular proteins, such as yeast, whey protein suspensions may also be used.
A well tasting product is obtained which may be used as a substitute for solid egg constituents and skimmed milk powder in the production of bread. The heated suspensions are only suitable for use in those cases where the solubility of the proteins and the functional properties associated therewith are not essential.
Xt is also known from French Patent Specification 1,555,757 to heat whey at a pH of 6.2—6.4 at 90—100°C for some time and then to adjust to a pH of 4.6 while maintaining the said temperature. When precipitation is completed, the precipitated protein is separated by cooling and centrifuging. A protein suspension is obtained containing a permanently insoluble protein which lacks the functional properties associated with good solubility.
We have now found that by adjusting the pH of an aqueous solution of native whey protein to a pH above 6.5
S0403
- 4 and then heating the solution at a temperature-time combination which is sufficient to cause the whey protein to denature, there is obtained a solution of soluble denatured whey protein, the functional properties of which, such as overrun and foam stability, are maintained and surprisingly, there are also obtained special structural properties.
Furthermore, it has been found that upon cooling the solution, this protein may be separated in a relatively high yield, preferably at a pH of 4 to 5. From the DSC-thermogram it appears that an irreversible denaturization has occurred.
According to the present invention, therefore, there is provided a method of preparing soluble denatured whey protein compositions, which comprises raising the pH of an agueous solution of native whey protein, the solution having a dry solids content of less than 15% and a protein content of less than 5%, to a value of more than 6.5, heating the solution at a temperature and for a time at least sufficient to denature o the whey protein, said temperature being less than 90 C, cooling the solution, and, if required, reducing its pH to a desired value.
(All percentages in this specification are by weight unless otherwise stated).
The present invention also comprises soluble denatured whey protein compositions prepared by the method according to the invention, and foodstuffs containing such compositions.
Referring to the method according to the invention, it is important to cool the solution, preferably to a temperature below 30°C, before reducing its pH. If the pH is reduced while the solution is still hot, the solubility of the protein obtained is much lower.
The pH at which the heating is carried out should be at least 6.5; the upper limit of the pH is not critical.
As higher pHs are conducive to the formation of undesired compounds and may also detrimentally affect the taste, the pH is preferably adjusted to 6.5 to 8.0 and, more preferably, to 7.0—7.5.
The time-temperature combination for denaturing the protein is related to the composition of the protein and of the medium in which this protein is present and may readily be determined by suitable means, such as by means of a differential thermo-analysis. The period of time during which the heating is carried out is dependent on the heating temperature. It is preferred to use a period of time of more than 1 minute and a temperature above 75°C and, in particular, a temperature of 80—90°C for 15—30 minutes.
It is preferred to use a starting solution in which the protein content and the lactose content approximate those of milk; it is particularly preferred to use a solution having a protein content of 2.0—4.0% by weight. At protein contents above 5% there is the risk of gelation of the protein.
It has been found that better functional properties, such as emulsifying and gelation properties, are obtained by using a previously desalted whey, which has been desalted, for example, by means of ion exchange (see Example IV), as the starting material.
We have also found that the whey protein is subject to such a change in structure by the method according to the invention, that even without the presence of casein to which structure of yogurt is considered to be partially accountable
- 6 a good yogurt may be prepared from the product obtained.
The protein compositions obtained in accordance with the invention are sensitive to multivalent cations. The addi++ tion of, for instance, 20 mg Ca /g protein to a 5% whey protein solution obtained according to the invention heating at a pH of 7.5 at 85°C for 20 minutes (solution A) thus imparts improved structure properties, for example, a thickening effect in liquid products may be obtained. The products obtained according to the invention are distinguished in this respect from the corresponding product which has not been heated (solution B) or which have been heated at a pH of from 2.5—3.5 (solution C) (vide table A) „ This effect is enhanced by renewed heating. The appropriate salts are prefer ably added after emulsification so that the structure may be imparted to whipped fat-containing products.
Table A
Viscosity in mPa.s determined at the temperature indicated
Temperature (OC) Solution A Solution B Solution C without with without Ca++ with Ca++ without Ca++ with Ca++ 03++ Ca++ 20 2.5 11 2 2 2 2.5 30 2.5 12 2 2 2 2.5 40 2.5 13 2 2 2 3.5 50 2.5 12 2 2 2 4 60 2.5 17 2 2 2 6 70 2.5 60 2 2 3.5 LI A structure imparting effect similar to that obtained
by the addition of, for example, Ca , may also be obtained by slow acidification to a pH of about 5.6 or less. The addition of 0.2% of gluconic acid-$-lactone to a 5% whey protein • 50403 solution obtained according to the invention by heating at a pH of 7.5 at 85°C for 20 minutes followed by cooling to room temperature (solution D) caused the viscosity of the cooled solution to progressively increase until a firm gel structure was obtained. When the same lactone was added to an otherwise similar whey protein solution which had not been heated in accordance with the invention (solution E), there was obtained a watery solution containing 5% of protein and a light precipitate (vide table B).
Table B
Period of time for acidification (min)
Solution D viscosity (mPa.s) pH
Solution E viscosity (mPa.s) pH
70 2.8 5.77 2.8 5.80 80 3.5 5.75 2.8 5.78 90 5.0 5.70 2.8 5.73 100 19.0 5.66 2.8 5.68 110 54.0 5.65 2.8 5.65 In order to recover the soluble denatured whey
teins formed by the method according to the invention from the whey, the characteristic of these proteins that they have a maximum insolubility at a pH of about 4.6, may be used.
From the solutions obtained by the method of the invention concentrates or dry products may be prepared by neutralizating the cooled solution, preferably to a pH of about 6.5 and then concentrating and/or drying the solution. Alternatively, after completion of heating and cooling, the pH is reduced to 4 to 5, the solution is centrifuged, the solids obtained are dissolved at a pH of about 6.5, and the
403 solution thus obtained is concentrated and/or dried. The dry composition obtained in this way will have a relatively higher protein content than that obtained when drying is carried out directly.
In another process the solution is subjected to ultrafiltration and the retentate is concentrated and/or dried. Products obtained in this way have a higher flux than the corresponding starting materials.
By way of example, a Gouda cheese whey was desalted with a Lewatite ion exchanger until a 90% degree of desalting degree was obtained. The desalted whey, having a protein content of 0.7%, was adjusted to a pH of 7.5 and then heated at 85°C for 20 minutes. After cooling to 20°C, the pH was reduced to 6.5. The solution thus obtained was subjected to ultrafiltration using tubular membranes at a temperature of 13°C, a pressure of 0.2 mPa, and a flow rate of 95 1/min. The retentate was concentrated by evaporation under reduced pressure, and finally dried. The powder obtained was used in the preparation of foodstuffs, such as salad dressing and artificial yogurt.
Table C flux (1/m /h)
Reduction in volume .
(%) before heating after he 2 50 60 5 45 64 10 42 62 20 40 • 57.5 30 39 56 40 37.7 55 50 36 54 60 35 52
Table C (Continued) _ flux 1/m/h)
Reduction in volume -----------------------------—----
(%) before heating after heating 70 34 48 80 32 40 90 20 28
In order that the invention may be more fully understood, the following Examples are given by way of illustration only:Example 1
Cheese whey having a protein content of 0.7% was heated at a pH of 6.75 at 80°C for 20 minutes. After cooling the whey to room temperature the pH was reduced to 4.6. By centrifuging at lOOOxg for 10 minutes, 50% of the nitrogen-containing material originally present in the whey, was separated.
The isolate thus obtained contained 92% denatured protein which was soluble at a pH of 6.7.
Example II
For the preparation of a salad dressing, a 35% milk fat emulsion was prepared by homogenizing 700 g milk fat in 1300 g of a 2.2% whey protein solution according to the invention. To this emulsion there were added:
to 6% of whey protein powder (60% protein)
3% of mustard
1.5% of NaCl
4% of sugar drop of spice oil/100 g emulsion ml of table vinegar/100 g emulsion
After thorough mixing of these ingredients, the emulsion was stored in a refrigerator for 16 hours and its §0403
- 10 firmness was then determined penetrometrically by means of a SUR-penetrcsnster and a circular 10 g disc (70 mm diameter) having cylindrical perforations (fall time, 50 sec.). The dressing had the same properties as a salad dressing made using egg yolk.
When an unheated native whey protein solution was used instead, the salad dressing remained in a watery condition»
Example III
For preparing an artificial yogurt, a 35% fat emulsion similar to that of Example II was prepared. This emulsion was diluted with a 3.8% solution of whey protein in skimmed milk permeate to form a 3% fat emulsion. 6 g WaHgPO^/l was added to this emulsion which was then pasteurized at 65°C far 30 minutes.
The emulsion was then inoculated with 0.05% lSt.+0.05% RR lacto bacillus (=yogurt culture) and cultured at 32°C for 16 hours. When whey prote in treated in accordance with the invention was used, the following result was obtained; viscosity determined by means of a Posthumus funnel=33 sec (at 20°C), pH=4.3, and acidity= 114°K. The acetaldehyde content was 13 mg/kg.
When an nnheated native whey protein solution was used instead, the emulsion was subject to flocculation upon acidification.
Example IV
An aliquot of pasteurized Gouda cheese whey was desalted using a Lswatite ion exchanger to a 90% degree of deo salting. The desalted whey was then concentrated at 30 C by reverse osmosis until a protein content of 3% was obtained. Another aliquot of the starting whey was not desalted, but was concentrated directly at 30°C by means of a film evapora50403
- 11 tor until a protein content of 3% was obtained.
Each of the two compositions was divided into three portions; the first portion was not heated, the second portion was heated at a pH of 6.0 at 85°C for 20 minutes, and the third portion was heated at a pH of 7.5 at 85° for 10 minutes.
The six solutions were cooled and concentrated by ultrafiltration.
Some functional properties of the products prepared in this way were determined in accordance with the methods described in Neth. Milk Dairy J., 29 (1975) 198 and indicated in the following table.
Table D
not heated heated at pH =6.0 heated at pH =7.5 de- salted not desalted de- salted not desaIted de- salted not desalted solubility (NS1 at pH=6.5) 98.7% 94.8% 69.3% 43.6% 97.9% 73.8% Light transmission (0.15% of protein) 80.7% 78.9% 16.5% 11.0% 79.5% 46.2% overrun (10% of protein) 1800% 1200% 530% 170% 1540% 950% foam stability (10% of protein) 70% 60% 100% 0% 100% 100% emulsifying action (0.15% of protein, 4% of fat) 49.5% 36.9% 27.7% 5.0% 41.8¾ 3.5%
403
Claims (13)
1. CLAIMS :1. A method of preparing soluble denatured whey protein compositions, which comprises raising the pH of an aqueous solution of native whey protein, the solution having a dry solids content of less than 15% and a protein content of less than 5%, to a value of more than 6.5, heating the solu tion at a temperature and for a time at least sufficient to denature the whey protein, said temperature being less than 90°C, cooling the solution, and, if required, reducing its pH to a desired value.
2. A method according to claim 1, in which, following cooling of the solution, it is neutralised and concentrated and/or dried.
3. A method according to claim 1 or 2, in which the pH of the initial aqueous solution is raised to a value of 6.5 to 8.0.
4. A method according to any of claims 1 to 3, in which the pH of the initial aqueous solution is raised to a value of 7.0 to 7.5.
5. A method according to any of claims 1 to 4, in which the solution is heated to a temperature above 75°C for more than 1 minute.
6. A method according to claim 5, in which heating is effected at 80—90°C for 15 to 30 minutes.
7. A method according tosny of claims 1 to 6, in which the initial whey protein solution has a protein content of 2.0 to 4.0%.
8. A method according to any of claims 1 to 7, in which the initial solution contains desalted whey. 5 04-03 - 13
9. A method according to any of claims 1 to 8, in which, following the cooling of the solution, its pH is reduced to 4 to 5, the solution is then centrifuged, and the sediment obtained is dissolved in water at a pH of 6.5 to 7.0 and the 5 resulting solution is concentrated and/or dried.
10. A method according to any of claims 1 to 8, in which, following the cooling of the solution, it is subjected to ultrafiltration and the retentate is concentrated and/or dried. 10
11. A method of preparing soluble denatured whey protein compositions according to claim 1, substantially as herein described in any of the Examples.
12. Soluble denatured whey protein compositions in the form of solutions, concentrates or dry powders when prepared 15 by the method claimed in any of the preceding claims.
13. Foodstuffs which contain a soluble denatured whey protein composition as claimed in claim 12.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7908455 | 1979-11-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE802404L IE802404L (en) | 1981-05-20 |
| IE50403B1 true IE50403B1 (en) | 1986-04-16 |
Family
ID=19834211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE2404/80A IE50403B1 (en) | 1979-11-20 | 1980-11-19 | A method of preparing modified whey proteins |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE886251A (en) |
| DE (1) | DE3043691C2 (en) |
| FR (1) | FR2469878A1 (en) |
| GB (1) | GB2063273B (en) |
| IE (1) | IE50403B1 (en) |
| NL (1) | NL181326C (en) |
Families Citing this family (36)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4460615A (en) * | 1981-10-02 | 1984-07-17 | Kyowa Hakko Kogyo Kabushiki Kaisha | Process for improving the quality of whey protein |
| NL8204923A (en) * | 1982-12-21 | 1984-07-16 | Stichting Nl I Zuivelonderzoek | PROCESS FOR PREPARING A PRECIPITATE OF CASEINE AND WHEY PROTEIN AND PREPARED PREPARATION. |
| CA1200416A (en) * | 1983-05-13 | 1986-02-11 | Societe Des Produits Nestle S.A. | Food process |
| CA1216768A (en) * | 1983-05-25 | 1987-01-20 | Carolyn M. Niemand | Whey protein food product base |
| DE3445223A1 (en) * | 1983-12-16 | 1985-10-03 | Martin Prof. Dr.-Ing. 3050 Wunstorf Herrmann | Process for precipitating protein in milk and/or whey |
| US4961953A (en) | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
| US5102681A (en) | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
| US4734287A (en) | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
| US5139811A (en) | 1984-05-04 | 1992-08-18 | John Labatt Limited | Viscous salad dressing |
| US5098728A (en) | 1989-06-16 | 1992-03-24 | John Labatt Limited/John Labbat Limitee | Reduced fat food product |
| US5096730A (en) | 1986-06-20 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat sour cream |
| DE3636564A1 (en) * | 1986-10-28 | 1988-05-19 | Herrmann Martin | Process for the production of foods |
| US5096731A (en) | 1989-06-16 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat yogurt |
| EP0459566A1 (en) * | 1990-05-29 | 1991-12-04 | Unilever N.V. | Translucent thixotropic hygel |
| ATE114929T1 (en) * | 1990-07-23 | 1994-12-15 | Unilever Nv | PROTEIN DISPERSIONS IN FOOD. |
| AU647480B2 (en) * | 1990-08-31 | 1994-03-24 | Daiichi Kasei Co., Ltd. | Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product |
| CA2097316A1 (en) * | 1991-10-25 | 1993-04-26 | Neal A. Bringe | Dry microparticulated protein product |
| DE4313014A1 (en) * | 1992-06-10 | 1993-12-16 | Danmark Protein A S Videbaek | Partly denatured whey protein product |
| NL9202245A (en) * | 1992-12-23 | 1994-07-18 | Ver Coop Melkind | Process for preparing an adjustable viscosity emulsion; the emulsion and foodstuff thus prepared obtained using this emulsion. |
| NL9202246A (en) * | 1992-12-23 | 1994-07-18 | Ver Coop Melkind | Process for preparing an emulsion of adjustable viscosity. |
| DE19906379B4 (en) * | 1999-02-16 | 2006-05-18 | Huss, Manfred | Preparation of an aggregated whey protein product |
| GB0030926D0 (en) | 2000-12-19 | 2001-01-31 | Univ Heriot Watt | Fat replacement product and process for its manufacture |
| EP1677613B1 (en) * | 2003-10-30 | 2012-05-30 | Arla Foods Amba | Stabilisers useful in low fat spread production |
| US7250183B2 (en) | 2003-12-30 | 2007-07-31 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| EP1839492B1 (en) * | 2006-03-27 | 2011-09-14 | Nestec S.A. | Whey protein micelles |
| US7687095B2 (en) | 2005-09-30 | 2010-03-30 | Kraft Foods Global Brands Llc | High moisture, low fat cream cheese with maintained product quality and method for making same |
| US20070134396A1 (en) * | 2005-12-13 | 2007-06-14 | Kraft Foods Holding, Inc. | Modified Whey Protein For Low Casein Processed Cheese |
| EP1839504B2 (en) * | 2006-03-27 | 2015-02-18 | Nestec S.A. | In situ preperation of whey protein micelles |
| PL1839498T3 (en) * | 2006-03-27 | 2011-09-30 | Nestec Sa | Whey protein vehicle for active agent delivery |
| NZ554743A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
| US20090169690A1 (en) | 2007-12-28 | 2009-07-02 | Yinqing Ma | Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism |
| EP2098122A1 (en) * | 2008-02-20 | 2009-09-09 | Nestec S.A. | Proteose Peptone Fraction |
| DE102012216990A1 (en) | 2011-09-21 | 2013-03-21 | Hochschule Anhalt (Fh) | Microparticulation of whey protein by thermal precipitation, comprises heating whey proteins below their isoelectric points for protein unfolding, and carrying out whey protein precipitation, when pH is increased in isoelectric region |
| DK3349590T3 (en) * | 2015-08-24 | 2021-12-20 | Arla Foods Amba | Stabilizer-free cottage cheese, a thickened dairy liquid suitable for its manufacture and related methods |
| DK3484304T3 (en) | 2016-07-15 | 2020-12-07 | Arla Foods Amba | PROCEDURE FOR THE MANUFACTURE OF CONCENTRATED OR DRIED ACID-ADJUSTABLE WHEAT PROTEIN UNITS AND RELATED COMPOSITIONS AND FOOD PRODUCTS |
| FR3125680A1 (en) | 2021-07-30 | 2023-02-03 | Panprot | Process for denaturing whey proteins and producing a food matrix enriched with denatured whey proteins, and enriched food matrix thus obtained. |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2595459A (en) * | 1950-02-16 | 1952-05-06 | Armour & Co | Recovery of protein from whey |
| GB704209A (en) * | 1951-12-19 | 1954-02-17 | Armour & Co | Improved process for recovering protein from whey |
| US3935323A (en) * | 1973-12-06 | 1976-01-27 | Stauffer Chemical Company | Process for improving whipping properties of aqueous protein solutions |
| US4120989A (en) * | 1976-11-01 | 1978-10-17 | Stauffer Chemical Company | High protein pasta formulation |
| JPS598076A (en) * | 1982-07-06 | 1984-01-17 | Ricoh Co Ltd | Picture reducing and enlarging device |
-
1980
- 1980-11-14 NL NLAANVRAGE8006237,A patent/NL181326C/en not_active IP Right Cessation
- 1980-11-19 FR FR8024521A patent/FR2469878A1/en active Granted
- 1980-11-19 DE DE3043691A patent/DE3043691C2/en not_active Expired
- 1980-11-19 IE IE2404/80A patent/IE50403B1/en not_active IP Right Cessation
- 1980-11-19 GB GB8037140A patent/GB2063273B/en not_active Expired
- 1980-11-19 BE BE0/202863A patent/BE886251A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NL8006237A (en) | 1981-06-16 |
| FR2469878B1 (en) | 1984-12-28 |
| NL181326B (en) | 1987-03-02 |
| BE886251A (en) | 1981-05-19 |
| IE802404L (en) | 1981-05-20 |
| GB2063273A (en) | 1981-06-03 |
| FR2469878A1 (en) | 1981-05-29 |
| GB2063273B (en) | 1983-03-30 |
| NL181326C (en) | 1987-08-03 |
| DE3043691C2 (en) | 1987-02-05 |
| DE3043691A1 (en) | 1981-05-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |