RU2432769C2 - Method for production of milk whey with low concentration of residual protein - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of milk whey is characterised by the fact that pasteurised milk is heated, added an enzyme preparation (represented by transglutaminase) to, in an amount of 1.0 wt %, fermented with mesophilic lactococci culture Lactococcus lactis in an amount of 5 wt %, ripened during 6-8 hours till a clot formation. The whey is separated by centrifugation; soluble protein content is determined so that to enable to control residual protein.

EFFECT: invention allows to reduce residual protein concentration in whey by 15% as well as to simplify the method.

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Description

The invention relates to the field of food industry, in particular to the field of processing of milk and dairy products, and can be used to obtain food protein from waste milk processing, in particular whey.

Whey is a large-scale waste from the production of milk processing and currently has almost no use. Partially whey is used as livestock feed, the bulk of whey is poured into the sewer, and a small portion is used for technical and food purposes. Whey proteins (lactalbumin, lactoglobulins and immunoglobulins) have a higher digestion rate compared to other proteins. The concentration of amino acids and peptides in the blood increases sharply within the first hour after a meal based on whey proteins. The digestibility of whey proteins is extremely high.

The amino acid composition of whey proteins is the closest to the amino acid composition of human muscle tissue, and in terms of the content of essential amino acids and branched chain amino acids: valine, leucine and isoleucine, they surpass all other proteins of animal and vegetable origin. In addition, approximately 14% of whey proteins are in the form of hydrolysis products (amino acids, di-, tri- and polypeptides), which are the initiators of digestion and are involved in the synthesis of many biologically active substances. Whey proteins significantly reduce blood cholesterol. Nevertheless, the bulk of whey is still drained into the sewers, polluting the environment.

Transglutaminase (protein-glutamine γ-glutamyltransferase, EC 2.3.2.13) catalyzes acyl transfer reactions that introduce covalent binding between proteins, creating high molecular weight polymers. As a result of the binding of glutamine and lysine residues of peptides or proteins, high molecular weight compounds are formed containing ε- (γ-glutamyl) lysine intramolecular and intermolecular bonds. Due to the formation of such isopeptide bonds, it is possible to aggregate whey proteins, include them in a clot of milk product obtained by fermenting milk, and, thus, reduce the concentration of residual protein in whey.

The well-known "Method of processing whey" (RU, patent 2154386), including sequential fermentation of whey with cultures of Lactobacillus casei and Propionibacterium freudenreichii, followed by isolation of the protein.

Known (RU, patent 2134992) is also a method of processing whey. Dry pectin in the amount of 0.25-2.0% by weight of whey is introduced into milk whey at 15-30 ° C. The mixture is stirred and incubated for 30-35 min at a pH of 4.0-5.0. Then, the resulting mixture is separated into clarified whey and a protein-polysaccharide complex. The invention allows to simplify the allocation of protein substances of whey, to improve the quality and biological value of the product.

Also known (US patent 6270823) is a method for treating serum, including pasteurization of separated serum, filtration in a nanofiltration unit, heating the filtrate in a heat exchanger, centrifugation, electrodialysis, purification of the filtrate with reverse osmosis to obtain technically pure water.

The disadvantage of this method is the energy intensity of the individual stages or the insufficient degree of purification of serum.

The technical problem solved by the present invention is to develop an environmentally friendly and cost-effective method of industrial utilization of whey.

The technical effect in the proposed method is achieved due to the fact that the introduction of the enzyme preparation leads to the formation of additional bonds between the protein components - this helps to retain valuable whey protein in the product and reduce its loss with wastewater.

The technical result consists in reducing the concentration of residual protein in serum by 15%, as well as in simplifying the method.

To achieve the specified technical result, a method for producing whey with a reduced concentration of residual protein is proposed, according to which pasteurized milk is heated to a fermentation temperature of 37-40 ° C, mixed with transglutaminase enzyme preparation, a starter culture of mesophilic lactococcus Lactococcus lactis - is added and fermented for 6 -8 h to obtain a clot, serum is separated by centrifugation in the following ratio of these components, wt.%:

transglutaminase 1,0 Lactococcus lactis culture 5,0 pasteurized cow's milk the rest is up to 100%

When using the enzyme in a concentration below 1 wt.% Not achieved a significant decrease in the concentration of residual protein in serum. When using the enzyme in a concentration of more than 1 wt.%, The achieved indicators are preserved, but the cost of the method increases. When using starter culture in an amount of less than 1%, a decrease in the rate of fermentation is observed. When applying starter culture in an amount of more than 1 wt.%, The achieved indicators are preserved, but the cost of the method increases.

The essence of the proposed technical solution is illustrated by the following example.

Example. Take 94.0 g of pasteurized milk, add 1.0 g of the enzyme, add 5.0 g of yeast, mix, macerate at a temperature of 37-40 ° C for 6-8 hours, serum is separated by centrifugation, in order to control the residual protein, determine her soluble protein content.

The use of the enzyme in an amount of 1 wt.% Can reduce the concentration of residual protein in serum by 15%.

The resulting serum contains a minimal concentration of proteins and can be disposed of. The process does not include energy-intensive stages and costly operations, characterized by ease of implementation.

Claims (1)

A method of producing whey with a reduced concentration of residual protein, in which pasteurized milk is heated to a fermentation temperature of 37-40 ° C, mixed with transglutaminase enzyme preparation, mesophilic lactococcus Lactococcus culture starter culture is added and fermented for 6-8 hours to obtain a clot, serum is separated by centrifugation in the following ratio of these components, wt.%:
transglutaminase 1,0 Lactococcus lactis culture 5,0 pasteurized cow's milk the rest is up to 100%