WO2006037340A1 - Procede permettant d'accroitre la biodisponibilite du calcium dans le lait - Google Patents

Procede permettant d'accroitre la biodisponibilite du calcium dans le lait Download PDF

Info

Publication number
WO2006037340A1
WO2006037340A1 PCT/DK2005/000646 DK2005000646W WO2006037340A1 WO 2006037340 A1 WO2006037340 A1 WO 2006037340A1 DK 2005000646 W DK2005000646 W DK 2005000646W WO 2006037340 A1 WO2006037340 A1 WO 2006037340A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
protease
seconds
temperature
calcium
Prior art date
Application number
PCT/DK2005/000646
Other languages
English (en)
Inventor
Per Munk Nielsen
Ebbe L. Madsen
Original Assignee
Novozymes A/S
Chr. Hansen A/S
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 Novozymes A/S, Chr. Hansen A/S filed Critical Novozymes A/S
Publication of WO2006037340A1 publication Critical patent/WO2006037340A1/fr

Links

Classifications

    • 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
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine

Definitions

  • the present invention relates to a method for increasing the bioavailability of calcium in milk by treating milk with a protease to obtain controlled proteolysis of the milk without negative effects on milk appearance or organoleptic properties.
  • Calcium is a mineral that is necessary for animals, including humans, in relation to many physiological functions, and is also an essential component of bone structure. Osteoporosis is a recognised health problem in many areas of the world and is often ascribed to an insuffi ⁇ cient intake of calcium.
  • One of the major sources of calcium in the diet is milk and dairy prod- ucts, but only about 30% of the calcium in milk is absorbed when consuming milk.
  • US 2002/0192333 (Christensen et al.) describes a method for increasing the calcium bioavailabil ⁇ ity of milk by controlled proteolysis. The method involves prolonged treatment of the milk. There is a need for a method for increasing the calcium bioavailability of milk that is economi ⁇ cal and can be easily implemented in a dairy proces system.
  • the inventors have found that the calcium bioavailability of milk can be improved when a pro ⁇ tease is added to cold milk, the milk is quickly heated to reaction temperature and held at this temperature for a short time and then pasteurised at a temperature where the protease is in ⁇ activated.
  • the present invention relates to a method for producing milk with in ⁇ creased calcium bioavailability comprising: i) adding a protease to a milk; ii) heating the milk from a temperature between 0 and 1O 0 C to a temperature between 45 and 70 0 C within less than 90 seconds; iii) holding the milk at the temperature achieved in step ii) for between 5 and 300 seconds; and iiii) inactivating the enzyme after step iii) by heating the milk to a tempera ⁇ ture sufficient to inactivate the enzyme; wherein step i) is conducted before, during, or imme ⁇ diately after step ii), before step iii).
  • Milk according to the invention may be the lactal secretion of any mammal, e.g. cows , sheep, goats, or camels. Milk to be used for human consumption as such or in the form of a dairy product when produced industrially usually undergoes a number of processing steps. These may e.g. include centrifugation to control the fat content and/or the content of microorgan ⁇ isms, pasteurisation, and homogenisation.
  • the milk used for the invention may be raw milk, or it may have been subjected to a heat treatment before use.
  • the fat content and/or protein content may be the natural fat and/or protein content of the milk, or it may have been stan ⁇ dardised, e.g. by centrifugation and/or membrane filtration.
  • the milk When the milk is stored at the dairy plant before processing it will usually be kept at a low temperature, such as e.g. between 0 and 10 0 C, to prevent excessive microbial growth.
  • the fat content of the milk is standardised, this is often done by separation of the milk in a centrifuge into skim milk and cream and subsequent standardisation by adding cream back into the skim milk to obtain the desired fat content. Separation and standardisation is usually performed at elevated temperature, e.g. at between 45 and 60 0 C. If the milk is to be homoge ⁇ nised this is often performed in connection with separation and at the same temperature. Separation and homogenisation will usually be performed before pasteurisation, but homog ⁇ enisation may also be performed after pasteurisation, e.g. after UHT (Ultra High Tempera ⁇ ture) treatment of the milk.
  • UHT Ultra High Tempera ⁇ ture
  • Pasteurisation may be performed by quickly heating the milk to the pasteurisation tempera ⁇ ture, e.g. in a plate heat exchanger, and holding the milk at this temperature for the desired duration, e.g. at 70-95 0 C for 5-300 seconds.
  • Pasteurisation may be performed as a UHT (Ul ⁇ tra High Temperature) treatment, e.g. at a temperature between 115 and 145°C for between 2 and 15 seconds.
  • UHT Ultra tra High Temperature
  • the present inventors have surprisingly found that a process for increasing the calcium bioavailability of milk by controlled proteolysis can be implemented in a usual milk processing system with short treatment time, and that the effect on the calcium bioavailability can be maximized by keeping the level of protease addition within certain ranges.
  • the protease is added to cold milk, e.g. to milk directly from the storage tank of a dairy plant, the temperature of the milk may e.g. be be- tween 0 and 10°C, such as between 0 and 5°C, or between 2 and 4 0 C. At this temperature the protease will be inactive or the activity will be low.
  • the milk is then heated to reaction temperature, e.g. between 45 and 60°C, such as between 50 and 65 0 C, or between 55 and 65°C, at which temperature the proteolysis of the milk will take place. Heating is performed quickly, e.g. within less than 90 seconds, such as less than 60 seconds, or less than 30 sec ⁇ onds, and may e.g.
  • the enzyme is added immediately after the milk has been heated to the reaction tempera- ture.
  • the process may include a separation step to standardise the fat content of the milk. Standardisation may e.g. be performed by separating the milk into cream and skim milk in a centrifuge and adding cream back into the skim milk to obtain a desired fat content. If the milk is to be homogenised the process may additionally include a homogenisation step. The sepa ⁇ ration, standardisation, and/or homogenisation will often be performed at an elevated tem- perature, e.g.
  • the invention separation, standardisation and/or homogenisation is performed after addition of the enzyme at the reac ⁇ tion temperature, so that the enzyme is active during separation, standardisation, and/or ho ⁇ mogenisation.
  • the milk may be kept at the reaction temperature for e.g. between 5 and 300 seconds, such as between 10 and 120 seconds, between 10 and 60 seconds, between 10 and 55 seconds, or between 10 and 30 seconds.
  • the treated milk is heated to a temperature sufficient to inactivate the protease.
  • the inactivation may e.g. be performed simultaneously with pasteurisation if pasteurisation is performed.
  • the heat treatment may e.g.
  • the heating of the milk from reaction temperature to inactiva ⁇ tion temperature is effected within less than 90 seconds, such as less than 80 seconds, or less than 60 seconds, and may e.g. be performed in a plate heat exchanger, or by mixing the milk with steam, e.g. by steam injection.
  • the milk may be cooled to stor- age temperature, or if the milk is to be used for the production of a dairy product, to a suitable production temperature.
  • the milk may be packed in consumer packing immediately after pasteurisation.
  • protease to be used in the invention may be any protease capable of hydrolysing milk pro ⁇ tein, and may be of any source e.g. of microbial, vegetable or animal source.
  • the protease is an alkaline protease.
  • An alkaline protease according to the invention is a protease having pH optimum at a pH between 7.5 and 10.
  • an alkaline protease is derived from a microorganism, e.g. from a fungus, such as an Aspergillus, e.g. A. oryzae; or a bacterium, such as a Bacillus, e.g.
  • B. licheniformis An exam ⁇ ple of an alkaline protease according to the invention is Subtilisin, e.g. from B. licheniformis.
  • Subtilisin from S. licheniformis is available from Novozymes A/S, Bagsvaerd, Denmark, under the trade name Alcalase ® .
  • the protease is added in an amount of between 30 and 50 ppm, such as between 35 and 45 ppm. In another embodiment the protease is added in an amount corresponding to between 0.072 and 0.096 Anson Units per liter milk, such as be ⁇ tween 0.084 and 0.11 Anson Units per liter milk.
  • the amount of protease may depend on the time the milk is kept at the reaction temperature such that a higher amount of protease may be required for a short holding time compared to a longer holding time.
  • the relationship between the holding time in step iii) above and the amount of protease may be substantially linear, so that a suitable amount of protease can be determined by dividing a predetermined numerical fac ⁇ tor with the holding time at the reaction temperature.
  • the predetermined factor may be de ⁇ termined by multiplying a suitable amount of enzyme with the respective holding time.
  • the amount of protease added to the milk in ppm is between 1800 divided by the holding time of step iii) above in seconds and 3000 divided by the holding time of step iii) above in seconds, such as between 2100 and 2700 divided by the holding time of step iii) above in seconds.
  • the amount of protease added to the milk in Anson Units per liter milk is between 4.3 divided by the holding time of step iii) above in seconds and 7.2 divided by the holding time of step iii) above in seconds, such as between 5.0 and 6.5 divided by the holding time of step iii) above in seconds.
  • One Anson Unit is defined as the amount of enzyme which under optimal conditions digests haemoglobin at an initial rate, so that there is liberated per minute an amount of TCA soluble product which gives the same colour with phenol reagent as one milliequivalent of tyrosine.
  • Activity in Anson Units (AU) according to the present invention may be determined as the en ⁇ zyme activity when hydrolysing dimethylcasein at 5O 0 C, pH 8.3, relatively to an Alcalase stan ⁇ dard.
  • the conditions of the protease treatment should be selected so that the appearance and or ⁇ ganoleptic properties of the milk is not adversely affected, i.e. the milk should remain liquid without visible precipitation, and with taste and smell characteristic of milk.
  • the treatment may increase the whiteness of the milk and/or give the milk a more cream-like taste, which is usu- ally increasing the attractiveness of the milk to the consumer.
  • the inven ⁇ tion is directed at a method for increasing the calcium bioavailability of milk without adversely affecting the visible appearance and/or the organoleptic properties of the milk.
  • Calcium absorption in mammals takes place via two routes: (a) Active, which is vitamin D de ⁇ pendent, saturable and varies with hormonal status and age. It depends finally on the synthe- sis of calcitriol. Active absorption takes place in the upper small intestine, (b) Passive. This is a non saturable mechanism thought to occur throughout the whole intestine via paracellular passage. This mechanism is independent of age, hormonal status and is stimulated by free calcium concentration in the lumen and the presence of proteolytic casein fragments called casein phosphopeptides (CPPs). It is the site of choice to help those in which the active mechanism is fading like postmenopausal women. High absorption is different from high bioavailability.
  • Active which is vitamin D de ⁇ pendent, saturable and varies with hormonal status and age. It depends finally on the synthe- sis of calcitriol. Active absorption takes place in the upper small intestine
  • Passive This is a non saturable mechanism thought to occur throughout the
  • Calcium bioavailability may be determined by any suitable method known in the art.
  • Calcium bioavailability may e.g. be determined by determining the uptake of calcium by ani ⁇ mals or humans from milk treated according to the invention compared to milk not treated with a protease.
  • mice may be fed milk where part of the calcium has been exchanged with 45 Ca, and the radioactivity of blood plasma and femurs after e.g. 2-5 hours may be used as an indication of the uptake of calcium from the samples.
  • Calcium absorption and bioavailability in milk may e.g. be determined by feeding mice 50 ng of calcitriol dissolved in 10 microliters of corn oil, and 2.5 hours later feeding the same mice milk samples radiolabeled with 45 Ca (180 microliters). 5 hours after the milk has been entirely ingested, the mice may be killed. Blood samples can be obtained by heart punction immedi ⁇ ately after death and collected in heparanized Eppendorf vials. After blood is drawn, the ani ⁇ mals may be dissected to obtain their femurs, which may be weighted and their radioactivity counted by liquid scintillation. To obtain the plasma samples the Eppendorf vials may be cen- trifuged and the red cells discarded. The effect of level of protease treatment of the milk on the level of radiolabeled calcium in plasma and femurs may be used as indication of absorp ⁇ tion and bioavailability of the calcium in the milk.
  • Example 1 Protease treatment of milk.
  • Protease Alcalase ® AF 2.4L (Novozymes A/S, Bagsvasrd, Denmark), an alkaline protease derived from Bacillus licheniformis.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé permettant d'augmenter la biodisponibilité du calcium dans le lait par traitement de ce lait à l'aide d'une protéase
PCT/DK2005/000646 2004-10-08 2005-10-07 Procede permettant d'accroitre la biodisponibilite du calcium dans le lait WO2006037340A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200401548 2004-10-08
DKPA200401548 2004-10-08

Publications (1)

Publication Number Publication Date
WO2006037340A1 true WO2006037340A1 (fr) 2006-04-13

Family

ID=35457017

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK2005/000646 WO2006037340A1 (fr) 2004-10-08 2005-10-07 Procede permettant d'accroitre la biodisponibilite du calcium dans le lait

Country Status (1)

Country Link
WO (1) WO2006037340A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106172752A (zh) * 2016-06-28 2016-12-07 广西百强水牛奶业股份有限公司 水牛奶的加工工艺
CN109180788A (zh) * 2018-09-26 2019-01-11 中国科学院新疆理化技术研究所 一种骆驼奶抗氧化多肽的制备方法及其应用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4202907A (en) * 1977-03-10 1980-05-13 Poarch Arthur E Sausage products having improved physical properties and method of producing the same
US20020192333A1 (en) * 2001-04-27 2002-12-19 Christensen Jorge Florin Milk resistant to acid coagulation, method and milk-based product
EP1388297A1 (fr) * 2002-08-06 2004-02-11 Nestec S.A. Agent pour améliorer l'absorption du calcium
WO2004030463A1 (fr) * 2002-10-02 2004-04-15 Dairy Nutra, Llc Lait ameliore par traitement a l'aide de proteases et ses procedes de preparation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4202907A (en) * 1977-03-10 1980-05-13 Poarch Arthur E Sausage products having improved physical properties and method of producing the same
US20020192333A1 (en) * 2001-04-27 2002-12-19 Christensen Jorge Florin Milk resistant to acid coagulation, method and milk-based product
EP1388297A1 (fr) * 2002-08-06 2004-02-11 Nestec S.A. Agent pour améliorer l'absorption du calcium
WO2004030463A1 (fr) * 2002-10-02 2004-04-15 Dairy Nutra, Llc Lait ameliore par traitement a l'aide de proteases et ses procedes de preparation

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; WEEKS C E ET AL: "Bioavailability of calcium in heat-processed milk.", XP002359688, Database accession no. 85-4-12-p0295 *
LOPEZ B G ET AL: "ENRIQUECIMIENTO EN CALCIO DE LECHE DESNATADA SOMETIDA A TRATAMIENTO UHT CALCIUM ENRICHMENT OF SKIMMED MILK GIVEN UHT TREATMENT", ALIMENTARIA, MADRID, ES, no. 271, 1 April 1996 (1996-04-01), pages 79 - 82, XP000618114, ISSN: 0300-5755 *
WEEKS ET AL.: "Bioavailability of calcium in heat-processed milk.", JOURNAL OF FOOD SCIENCE, vol. 50, no. 4, 1985, CENT. FOR FOOD SAFETY & APPLIED NUTR., 200 C STREET, SW, WASHINGTON, DC 20204, USA, pages 1101 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106172752A (zh) * 2016-06-28 2016-12-07 广西百强水牛奶业股份有限公司 水牛奶的加工工艺
CN109180788A (zh) * 2018-09-26 2019-01-11 中国科学院新疆理化技术研究所 一种骆驼奶抗氧化多肽的制备方法及其应用
CN109180788B (zh) * 2018-09-26 2021-07-02 中国科学院新疆理化技术研究所 一种骆驼奶抗氧化多肽的制备方法及其应用

Similar Documents

Publication Publication Date Title
Walstra et al. Dairy science and technology
EP0008242B1 (fr) Procédé de traitement d'un matériau protéinique et produit alimentaire contenant un matériau protéinique traité par ce procédé
EA032880B1 (ru) Способ производства упакованного низколактозного молочного продукта и полученный на его основе молочный продукт
BR8906661A (pt) Composicao proteica de soro,um metodo para produzi-la e aplicacao da composicao proteica de soro
EP3975728A1 (fr) Boissons de nutrition sportive de longue conservation fabriquées à partir de perméat laitier
US5912040A (en) Process of making a dairy permeate-based beverage
EP0241097A1 (fr) Produit alimentaire liquide à base de produits laitiers pour chats et un procédé pour la préparation de ces produits
EP1894470A1 (fr) Utilisation du petit-lait à haute teneur en lactose et à pH élevé pour la production des produits laitiers
WO2006037340A1 (fr) Procede permettant d'accroitre la biodisponibilite du calcium dans le lait
AU761759B2 (en) A process for the preparation of colostrum
CN105660875A (zh) 脂肪酶解产物和牛奶及其制备方法与用途
Roupas On-farm practices and post farmgate processing parameters affecting composition of milk for cheesemaking
JP2007104905A (ja) 乳製品の製造方法
WO1995017830A1 (fr) Procede de production d'un concentre de proteines non denaturees de lactoserum
EP0273485A2 (fr) Procédé de préparation d'une matière première pour produits alimentaires, produit alimentaire, ainsi que procédé de préparation d'une composition pharmaceutique
JP3541105B2 (ja) 安定化された脂肪を含む乳性酸性飲料
WO1996035336A1 (fr) Procede permettant de produire un concentre de proteines de lactoserum non denaturees
JPS5998655A (ja) 食品蛋白の製造法
EP1515612B1 (fr) Hydrolysat de proteine du lactoserum
NZ550859A (en) Production of commercial quantities of lactoferrin-enriched milk where milking is re-established after an extended period of non-milking
Bohora PREPARATION OF WHEY BASED PINEAPPLE BEVERAGE AND ITS STORAGE QUALITY EVALUATION
RU2124853C1 (ru) Способ получения основы для производства безалкогольных напитков
CN112752510B (zh) 生产具有延长的保质期的奶和奶相关产品的方法
CN111248262B (zh) 一种含有乳衍生物的饮料
Rakib et al. Turbidity index for the detection of heated milk

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KR KZ LC LK LR LS LT LU LV LY MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 05788898

Country of ref document: EP

Kind code of ref document: A1