SG11201903632VA - Method for producing whey protein hydrolysate having superior flavor - Google Patents

Method for producing whey protein hydrolysate having superior flavor

Info

Publication number
SG11201903632VA
SG11201903632VA SG11201903632VA SG11201903632VA SG11201903632VA SG 11201903632V A SG11201903632V A SG 11201903632VA SG 11201903632V A SG11201903632V A SG 11201903632VA SG 11201903632V A SG11201903632V A SG 11201903632VA SG 11201903632V A SG11201903632V A SG 11201903632VA
Authority
SG
Singapore
Prior art keywords
whey protein
protein hydrolysate
mass
superior flavor
less
Prior art date
Application number
SG11201903632VA
Other languages
English (en)
Inventor
Kenji Toyota
Nobutaka Yahiro
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of SG11201903632VA publication Critical patent/SG11201903632VA/en

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
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Cell Biology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
SG11201903632VA 2016-10-31 2017-10-30 Method for producing whey protein hydrolysate having superior flavor SG11201903632VA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016213801 2016-10-31
PCT/JP2017/039059 WO2018079762A1 (ja) 2016-10-31 2017-10-30 風味の優れたホエイタンパク質加水分解物の製造方法

Publications (1)

Publication Number Publication Date
SG11201903632VA true SG11201903632VA (en) 2019-05-30

Family

ID=62025038

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201903632VA SG11201903632VA (en) 2016-10-31 2017-10-30 Method for producing whey protein hydrolysate having superior flavor

Country Status (7)

Country Link
US (1) US11477999B2 (zh)
JP (1) JP7084873B2 (zh)
CN (1) CN109890974A (zh)
AU (1) AU2017351523A1 (zh)
SG (1) SG11201903632VA (zh)
TW (1) TWI741056B (zh)
WO (1) WO2018079762A1 (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7252733B2 (ja) * 2018-10-29 2023-04-05 森永乳業株式会社 乳蛋白質加水分解物の製造方法
CN112790390A (zh) * 2019-11-12 2021-05-14 内蒙古蒙牛乳业（集团）股份有限公司 一种治疗低蛋白血症的肠内营养制剂及其制备方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE459140B (sv) * 1986-11-25 1989-06-12 Albuglobe Ab Hydrolys av vassleprotein foer att underlaetta avskiljning av fett daerifraan
JP3071877B2 (ja) 1991-06-27 2000-07-31 財団法人糧食研究会 経口寛容誘導能を有する低アレルゲン性酵素分解ペプチド組成物
JPH06165655A (ja) * 1992-06-26 1994-06-14 Meiji Milk Prod Co Ltd コレステロール低減用組成物
WO1994012053A1 (en) * 1992-11-30 1994-06-09 Morinaga Milk Industry Co., Ltd. Low-phosphorus whey protein, process for producing the same, hydrolyzate of purified low-phosphorus whey protein, and process for producing the same
JP3398490B2 (ja) 1994-09-30 2003-04-21 雪印乳業株式会社 ホエータンパク質ペプチド組成物及びその製造法
JP3370809B2 (ja) 1994-12-27 2003-01-27 花王株式会社 食品用組成物、苦味低減化法、及び栄養食品
JPH11509727A (ja) 1995-06-30 1999-08-31 エムディ フーズ エイ．エム．ビィ．エイ． ペプチド混合物の製法
JP2986764B2 (ja) * 1997-07-04 1999-12-06 明治乳業株式会社 苦味の少ないアミノ酸組成が人乳に近い高フィッシャー比ペプチドの調製方法
CN1557476A (zh) * 2004-02-04 2004-12-29 高春平 具有多种生物活性的多肽营养剂
CN1261029C (zh) * 2004-08-30 2006-06-28 江南大学 一种酶法改性乳蛋白的方法及其应用
JP4531494B2 (ja) 2004-09-01 2010-08-25 三栄源エフ・エフ・アイ株式会社 ペプチド含有飲料
JP2006075064A (ja) 2004-09-09 2006-03-23 Sanei Gen Ffi Inc ペプチド含有飲料
JP4863859B2 (ja) 2006-01-19 2012-01-25 キリン協和フーズ株式会社 蛋白質の加水分解物の製造方法
WO2007143794A1 (en) 2006-06-15 2007-12-21 Murray Goulburn Co-Operative Co. Limited Formulation comprising whey protein and hydrolysates for improving muscle recovery
JP4904310B2 (ja) 2008-04-24 2012-03-28 日清食品ホールディングス株式会社 ペプチド含有食品組成物
BRPI1013708B1 (pt) 2009-04-02 2020-01-14 Novozymes As processo para preparar um hidrolisado de proteína à base de leite
EP2436389A1 (en) * 2010-10-01 2012-04-04 Nestec S.A. Milk-based protein hydrolysates and infant formulae and nutritional compositions made thereof
FI123201B (fi) * 2010-10-29 2012-12-14 Valio Oy Maitopohjainen tuote ja valmistusmenetelmä
CN103014109B (zh) * 2012-12-13 2014-08-13 内蒙古伊利实业集团股份有限公司 复合酶水解乳清蛋白制备蛋白胨的方法及所得蛋白胨
CN103478668A (zh) * 2013-09-09 2014-01-01 北京工商大学 一种提高乳制品乳滋味强度的香精基料的制备方法

Also Published As

Publication number Publication date
TWI741056B (zh) 2021-10-01
JP7084873B2 (ja) 2022-06-15
JPWO2018079762A1 (ja) 2019-09-19
CN109890974A (zh) 2019-06-14
US11477999B2 (en) 2022-10-25
US20190239538A1 (en) 2019-08-08
WO2018079762A1 (ja) 2018-05-03
AU2017351523A1 (en) 2019-05-16
TW201826938A (zh) 2018-08-01

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