JPH0150381B2 - - Google Patents
Info
- Publication number
- JPH0150381B2 JPH0150381B2 JP55087686A JP8768680A JPH0150381B2 JP H0150381 B2 JPH0150381 B2 JP H0150381B2 JP 55087686 A JP55087686 A JP 55087686A JP 8768680 A JP8768680 A JP 8768680A JP H0150381 B2 JPH0150381 B2 JP H0150381B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- temperature
- whey
- concentration
- solution
- 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
Links
- 102000004169 proteins and genes Human genes 0.000 claims description 48
- 108090000623 proteins and genes Proteins 0.000 claims description 48
- 238000000034 method Methods 0.000 claims description 29
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 238000012423 maintenance Methods 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 description 48
- 235000018102 proteins Nutrition 0.000 description 47
- 102000007544 Whey Proteins Human genes 0.000 description 44
- 235000021119 whey protein Nutrition 0.000 description 36
- 238000001879 gelation Methods 0.000 description 16
- 239000005862 Whey Substances 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 239000000499 gel Substances 0.000 description 9
- 125000003396 thiol group Chemical group [H]S* 0.000 description 9
- 238000012545 processing Methods 0.000 description 8
- 239000012460 protein solution Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 6
- 238000004925 denaturation Methods 0.000 description 6
- 230000036425 denaturation Effects 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 239000005018 casein Substances 0.000 description 3
- 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 3
- 235000021240 caseins Nutrition 0.000 description 3
- 125000002228 disulfide group Chemical group 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000006920 protein precipitation Effects 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 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 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 102000034238 globular proteins Human genes 0.000 description 1
- 108091005896 globular proteins Proteins 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 102000003601 transglutaminase Human genes 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7923104A GB2055846B (en) | 1979-07-03 | 1979-07-03 | Process for lowering the gelling temperature of whey proteins obtained from milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5626159A JPS5626159A (en) | 1981-03-13 |
| JPH0150381B2 true JPH0150381B2 (zh) | 1989-10-30 |
Family
ID=10506261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8768680A Granted JPS5626159A (en) | 1979-07-03 | 1980-06-27 | Lowering of gelating temperature of whey protein obtained from milk |
Country Status (11)
| Country | Link |
|---|---|
| JP (1) | JPS5626159A (zh) |
| AU (1) | AU532195B2 (zh) |
| CA (1) | CA1148536A (zh) |
| DE (1) | DE3024356A1 (zh) |
| DK (1) | DK286380A (zh) |
| FR (1) | FR2460630B1 (zh) |
| GB (1) | GB2055846B (zh) |
| IE (1) | IE49694B1 (zh) |
| IT (1) | IT1145343B (zh) |
| NL (1) | NL8003624A (zh) |
| NZ (1) | NZ194216A (zh) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4675201A (en) * | 1979-11-19 | 1987-06-23 | Ciba Corning Diagnostics Corp. | Protein composition characterized by lower thermogelation temperature and improved acid solubility |
| JPS58129696U (ja) * | 1982-02-25 | 1983-09-02 | ミクロエンヂニヤリング株式会社 | 電子部品貼着テ−プ |
| JPH0687748B2 (ja) * | 1986-05-19 | 1994-11-09 | 明治乳業株式会社 | ホエ−タンパク質の改質法 |
| JPS646272U (zh) * | 1987-06-29 | 1989-01-13 | ||
| JPH075217B2 (ja) * | 1989-07-24 | 1995-01-25 | ローム株式会社 | フープ材のつづら折り装置 |
| JP2529052B2 (ja) * | 1991-01-25 | 1996-08-28 | 雪印乳業株式会社 | ホエ―蛋白質含有溶液、それを用いたホエ―蛋白質ゲル化物、ホエ―蛋白質粉末及び加工食品 |
| FR2672471B1 (fr) * | 1991-02-08 | 2000-12-01 | Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins.. | |
| CA2046741C (en) * | 1991-05-16 | 1999-06-29 | Yashavantkumar Jayasinh Asher | Whey protein concentrate and its use in ice cream |
| WO1993002567A2 (en) * | 1991-08-01 | 1993-02-18 | Ault Foods Limited | Whey and ice cream products and processes |
| GB0030926D0 (en) | 2000-12-19 | 2001-01-31 | Univ Heriot Watt | Fat replacement product and process for its manufacture |
| AR060076A1 (es) | 2006-03-23 | 2008-05-21 | Fonterra Co Operative Group | Producto lacteo y su proceso |
| DK3484304T3 (da) | 2016-07-15 | 2020-12-07 | Arla Foods Amba | Fremgangsmåde til fremstilling af koncentrerede eller tørrede syregelerbare valleproteinaggregater og relaterede sammensætninger og fødevareprodukter |
| USD942586S1 (en) | 2018-11-27 | 2022-02-01 | Church & Dwight Co., Inc. | Front band on a spray nozzle |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3935323A (en) * | 1973-12-06 | 1976-01-27 | Stauffer Chemical Company | Process for improving whipping properties of aqueous protein solutions |
-
1979
- 1979-07-03 GB GB7923104A patent/GB2055846B/en not_active Expired
-
1980
- 1980-06-11 CA CA000353770A patent/CA1148536A/en not_active Expired
- 1980-06-19 AU AU59425/80A patent/AU532195B2/en not_active Ceased
- 1980-06-23 NL NL8003624A patent/NL8003624A/nl not_active Application Discontinuation
- 1980-06-25 IT IT49069/80A patent/IT1145343B/it active
- 1980-06-27 DE DE19803024356 patent/DE3024356A1/de not_active Withdrawn
- 1980-06-27 JP JP8768680A patent/JPS5626159A/ja active Granted
- 1980-06-30 IE IE1358/80A patent/IE49694B1/en unknown
- 1980-07-02 NZ NZ194216A patent/NZ194216A/xx unknown
- 1980-07-02 DK DK286380A patent/DK286380A/da not_active Application Discontinuation
- 1980-07-03 FR FR8014855A patent/FR2460630B1/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB2055846A (en) | 1981-03-11 |
| IT1145343B (it) | 1986-11-05 |
| FR2460630B1 (fr) | 1985-07-12 |
| IE49694B1 (en) | 1985-11-27 |
| AU532195B2 (en) | 1983-09-22 |
| DE3024356A1 (de) | 1981-01-22 |
| CA1148536A (en) | 1983-06-21 |
| NL8003624A (nl) | 1981-01-06 |
| GB2055846B (en) | 1983-02-23 |
| FR2460630A1 (fr) | 1981-01-30 |
| JPS5626159A (en) | 1981-03-13 |
| NZ194216A (en) | 1982-05-25 |
| IE801358L (en) | 1981-01-03 |
| AU5942580A (en) | 1981-01-15 |
| DK286380A (da) | 1981-01-04 |
| IT8049069A0 (it) | 1980-06-25 |
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