GB2063273A - Soluble Denatured Whey Protein - Google Patents
Soluble Denatured Whey Protein Download PDFInfo
- Publication number
- GB2063273A GB2063273A GB8037140A GB8037140A GB2063273A GB 2063273 A GB2063273 A GB 2063273A GB 8037140 A GB8037140 A GB 8037140A GB 8037140 A GB8037140 A GB 8037140A GB 2063273 A GB2063273 A GB 2063273A
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- United Kingdom
- Prior art keywords
- solution
- whey protein
- protein
- whey
- value
- 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.)
- Granted
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 58
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 37
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 52
- 239000000243 solution Substances 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 3
- 239000007864 aqueous solution Substances 0.000 claims abstract 2
- 239000005862 Whey Substances 0.000 claims description 21
- 239000012460 protein solution Substances 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 239000012465 retentate Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 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 34
- 102000004169 proteins and genes Human genes 0.000 description 34
- 108090000623 proteins and genes Proteins 0.000 description 34
- 239000000839 emulsion Substances 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 6
- 239000000725 suspension Substances 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 4
- 235000014438 salad dressings Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 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
- 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
- 238000011033 desalting Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001879 gelation Methods 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
- 230000003472 neutralizing effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 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
- 238000005119 centrifugation Methods 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
- 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
- 201000006747 infectious mononucleosis Diseases 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
- 239000012528 membrane Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 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
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 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
- 238000007669 thermal treatment 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 OR TREATMENT 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (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
SPECIFICATION
A Method for the Preparation of Modified Whey Proteins
The invention relates to a method for the preparation of modified whey proteins which modification may for example be carried out by thermal treatment.
Heating whey proteins in cheese whey or casein whey will generally lead 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 known in general that upon heating a maximum amount of protein precipitates at a pH -value 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 this known heating of a cheese whey by heating the same again. For that purpose the protein had to be adjusted to a pH-value above 11.0 at 750C.
Heating these proteins at such high pH-values is generally conducive to the formation of bad tasting products and may lead to the formation of toxic compounds.
Modier and Emmons (J. Dairy Science 60 (1977) 2, 177-184) have attempted to prevent the bad taste when modifying whey proteins by heating the whey at about 900C at a pH-value between 2.53.5. The protein denatured during this heating may be separated from the whey by adjusting the solution to a pH-value 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 pH-value, whereas the productivity of this method is low. Moreover the thus obtained protein does not have improved functional properties, compared with the not heated protein.
Furthermore from the Dutch Patent Application 77. 05936 it is known to heat suspensions of
protein-containing material to a temperature of from 70 to 1 000C, to subsequently adjust the pH-value of 6.6-8.0 by means of certain basic substances and to dry the suspension after being heated to said temperature for 1-120 minutes.
Although the application relates mainly to the treatment of mono-cellular proteins, such as yeast, whey protein suspensions may be used as well. A well tasting product is obtained which may be used as a substitute for solid egg constituents and skimmed milk powder when baking bread.
The thus heated suspensions are only suitable for use in those cases where the solubility and the functional properties associated therewith are not essential.
Finally it is known from the French Patent Specification 1,555,757 to heat whey at a pH-value of 6.2-6.4 at 90-1 000C for some time and then to adjust to a pH-value of 4.6 while maintaining the said temperature. When the precipitation is completed the precipitated protein is separated by cooling and centrifuging. A protein suspension is obtained based on a permanently insoluble protein and lacking the functional properties associated with a good solubility.
It has now been found that when adjusting the pH-value of solutions of native whey protein to a pH-value above 6.5 and subsequently heating the solution at a temperature-time combination surpassing that causing the whey protein to denature, there will be obtained a solution of soluble denatured whey protein the functional properties of which, such as overrun and foam stability are maintained whereas surprisingly there are also obtained special structure properties.
Furthermore it has been found that upon cooling this protein may be separated in a relatively high yield at a pH-value of about 4.6. From the DSC-thermogram it appears than an irreversible denaturization has occurred.
The invention therefore relates to a method of preparing soluble denatured whey protein compositions by heating solutions of native whey protein and is characterized by adjusting the solution to a pH-value above 6.5 and subsequently heating the adjusted solution at a temperature-time combination surpassing that causing the whey protein to denature and optionally neutralizing, concentrating and/or drying the product obtained upon cooling.
It is of importance therein to cool the solution, preferably to a temperature below 300C before adjusting the pH-value. When adjusting the pH-value without a preceding cooling the solubility of the obtained protein is much lower.
The pH-value at which the heating is performed should be at least a pH-value of 6.5. The upper limit of the applicable pH-region is not critical. As higher pH-values are conducive to the formation of undesired compounds and may likewise detrimentally affect the taste, the pH-value is preferably adjusted to 6.5 to 8.0 and in particular to 7.0-7.5. It is preferred that the pH-value for neutralization is about 6.5.
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 easily be determined by means of devices suitable for that purpose such as by means of a differential thermo-analysis. The period of time during which the heating is performed is dependent on the heating temperature. It is preferred to utilize a period of time of more than 1 minute and a temperature above 750C and in particular a temperature of 8O-900C for 1 5-30 minutes.
Although it is obvious to use solutions the protein concentration of which amounts to about 0.5% by weight, like in whey, it is also possible to operate at higher percentages if so desired. For many applications of the protein solutions prepared in accordance with the invention it may be advantageous to start from a solution in which the protein content and the lactose content approximate those of milk.
It is then preferred to utilize a protein concentration region of 2.0 4.0% by weight. At percentages above 5% by weight there is the risk of gelation of the protein.
It has been found that better functional properties such as emulsifying and gelating properties are obtained when starting from a previously desalted whey for instance by means of ion exchange (see example IV).
It has been found that the whey protein is subject to such a change in structure that without the presence of casein to which the yogurt structure is considered to be partially accountable, a good yogurt may be prepared.
The protein compositions obtained in accordance with the invention are sensitive to multivaient kations. The addition of for instance 20 mg Ca++/g protein to a whey protein solution of 5% by weight of protein heated previously in accordance with the invention at a pH-value of 7.5 at 850C for 20 minutes (solution A) thus imparts improved structure properties whereby a thickening effect in liquid products for example may be achieved. The products according to the invention distinguish in this respect from corresponding products which have not been heated (solution B) or have been heated at a pH-value between 2.5 and 3.5 (solution Ci (vide table A). This effect is enhanced by renewed heating.
The appropriate salts are preferably added after emulsification whereby structure may be imparted to whipped fat-containing products.
Table A
Viscosity in mPa.s Determined at the Temperature Indicated
Solution A Solution B Solution C
Temperature without with without with without with (0C) Ca++ Ca++ Ca+f Ca++ Ca++ 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 11
A similar structure imparting effect like obtained upon addition of for instance Ca++ may also be achieved by a slow acidification to a pH-value of about 5.6 or below.The addition of 0.2% of gluconic acid-6lactone to a whey protein solution previously heated in accordance with the invention at 5% by weight of protein and a pH-value of 7.5 at 850C for 20 minutes (solution D) thus led to a continuously further increasing viscosity at room temperature whereby the formation of a firm gel structure occurred. When contrary thereto the lactone was added to a whey protein solution not previously heated in accordance with the invention (solution E) there was obtained a watery solution at 5% by weight of protein containing a light precipitate (vide table B).
Table B
Solution D Solution E
Period of time for viscosity viscosity
acidification (mien) (mPa.s) pH (mPa.sl 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
For the recovery of the soluble denatured whey proteins from the whey there may utilized the aforesaid property that these proteins have a maximum insolubility at a pH-value of about 4.6.
From the solutions obtained in accordance with the method of the invention concentrates or dty products are prepared by cooling the solution if required neutralizing the same preferably at a pH-value of about 6.5 and then concentrating and/or drying said solution. Likewise after completion of the heating and the cooling the pH-value may be reduced to a pH-value of about 4.6, followed by centrifugation, whereupon the sediment is dissolved at a pH-value of about 6.5 and the solution thus obtained is concentrated and/or dried. The dry composition will then have a relatively higher protein content than in case the drying is carried out directly.
Advantageously the solution may be subjected to ultrafiltration whereupon the retentate is concentrated and/or dried. It has been found that thereby a higher flux is achieved than in case of compositions which have not been heated.
By way of example a Gouda cheese whey was desalted by means of a Lewatite ion exchanger till a desalting degree of 90%. The desalted whey having a protein content of 0.7% was adjusted to a pHvalue of 7.5 and thereupon heated to 850C for 20 minutes. After cooling to 200C the pH-value was reduced to a pH-value of 6.5. The solution thus obtained was subjected to ultrafiltration with the aid of tubelike membranes at a temperature of 1 30C, a pressure of 0.2 mPa and a flow rate of 95 1/min. The retentate was concentrated by evaporation at reduced pressure and finally dried. The obtained powder was used in the preparation of food stuffs such as salad dressing and artificial yogurt.
Table C
flux (l/m2/h) Reduction in volume before heating after heating
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
70 34 48
80 32 40
90 20 28
The invention also relates to the preparation of food-stuffs while employing whey protein compositions obtained in accordance with the invention in which use is made of the structure properties or the functional properties of the obtained soluble denatured whey protein.
Example I
Cheese whey having a protein content of 0.7% was heated at a pH-value of 6.75 at 800C for 20 minutes. After cooling the whey to room temperature the pH-value of the whey was lowered to a pH-value of 4.6. By centrifuging at 1 000x g for 10 minutes there could be separated 50% of the nitrogen containing material originally present in the whey.
The isolate thus obtained contained 92% denatured protein soluble at a pH-value of 6.7.
Example II
For the preparation of a salad dressing there was prepared a 35% milk fat emulsion by homogenizing 700 g milk fat in 1300 g of a 2.2% whey protein solution. To this emulsion there were added:
5 to 6% of whey protein powder (60% protein)
3% of mustard
1.5% of NaCI
4% of sugar
1 drop of spice oil/1 00 g emulsion
6 ml of table vinegar/100 g emulsion
After completion of the preparation the emulsion was stored in the refrigerator for 16 hours whereupon the firmness was determined penetrometrically by means of a SUR-penetrometer and a circular 10 g disc (diameter of 70 mm) having cylindrical perforations (fall time 50 sec.). The dressing has the same properties as a salad dressing made when using egg yolk. When using not heated native whey protein compositions the salad dressing remained in watery condition.
Example III
For preparing an aritifical yogurt there was prepared a 35% fat emulsion like in example II which emulsion was diluted with a solution of 3.8% whey protein in skimmed milk permeate to form a 3% fat emulsion. Thereupon 6 g NaH2PO4/l was incorporated in this emulsion which emulsion was then pasteurized at 650C for 30 minutes. Thereupon the emulsion was inoculated with 0.05% ISt.+0.05% RR lacto bacillus (=yogurt culture) and cultured at 320C for 16 hours. If the whey protein heated in accordance with the invention was used the following result was obtained: viscosity determined by means of a Posthumus funnel=33 sec (at 200C). pH=4.3 and acidity=1 1 40N. The acetaldehyde content was 13 mg/kg. If a native whey protein solution was used the emulsion was subject to flocculation upon acidification.
Example IV
An aliquot of pasteurized Gouda cheese whey was desalted with the aid of a Lewatite ion exchanger to a desalting degree of 90%. The desalted whey was then concentrated at 300C by reverse osmosis till a protein concentration of 3% was obtained. An other aliquot of the starting whey was not desalted but concentrated directly at 300C by means of a film evaporator till a protein concentration of 3% was obtained.
Each of the two compositions was divided into three portions; the first set was not heated, the second set was heated at a pH-value of 6.0 at 850C for 20 minutes and the third set was heated at a pH-value of 7.5 at 85 C for 10 minutes. The six obtained solutions were further concentrated by ultrafiltration. Some functional properties of the products prepared in these manners 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
not not not
desalted desalted desalted desalted desalted desalted solubility (NSI 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%ofprotein) 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% 41.8% 3.5%
Claims (14)
1. A method of preparing soluble denatured whey protein compositions, which 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.
2. A method according to claim 1, in which, following the heating step, the solution is cooled and then neutralised and concentrated and/or dried.
3. A method according to claim 1 or 2, in which the pH of the solution is adjusted to 6.5 to 8.0.
4. A method according to any of claims 1 to 3, in which the pH of the solution is adjusted to 7.0 to 7.5.
5. A method according to any of claims 1 to 4, in which the solution is heated at a temperature above 750C for more than 1 minute.
6. A method according to claim 5, in which heating is effected at 80--900C for 15 to 30 minutes.
7. A method according to any of claims 1 to 6, in which the initial whey protein solution has a dry solids content of less then 15% by weight and a protein content of less than 5% by weight.
8. A method according to claim 7, in which the initial whey protein solution has a protein content of 2.0 to 4.0% by weight.
9. A method according to any of claims 1 to 8, in which the initial solution contains desalted whey.
10. A method according to any of claims 1 to 9, in which, following the heating step, the solution is cooled, the 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 resulting solution is concentrated and/or dried.
11. A method according to any of claims 1 to 9, in which, following the heating step, the solution is cooled and then subjected to ultrafiltration and the retentate is concentrated and/or dried.
12. A method of preparing soluble denatured whey protein compositions, substantially as herein described in any of the Examples.
1 3. Soluble denatured whey protein compositions in the form of solutions, concentrates or dry powders when prepared by the method claimed in any of the preceding claims.
14. Foodstuffs which contain a soluble denatured whey protein composition as claimed in claim 13.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7908455 | 1979-11-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2063273A true GB2063273A (en) | 1981-06-03 |
| GB2063273B GB2063273B (en) | 1983-03-30 |
Family
ID=19834211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8037140A Expired GB2063273B (en) | 1979-11-20 | 1980-11-19 | Soluble denatured whey protein |
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) |
Cited By (24)
| 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 |
| EP0115651A1 (en) * | 1982-12-21 | 1984-08-15 | Stichting Nederlands Instituut Voor Zuivelonderzoek | A process for the preparation of a precipitate of casein and whey protein |
| EP0126290A1 (en) * | 1983-05-13 | 1984-11-28 | Societe Des Produits Nestle S.A. | Process for preparing a whey product |
| EP0129346A1 (en) * | 1983-05-25 | 1984-12-27 | Land O'lakes Inc. | Whey protein food product base |
| EP0468560A1 (en) * | 1990-07-23 | 1992-01-29 | Unilever N.V. | Protein dispersions in food products |
| EP0473270A1 (en) * | 1990-08-31 | 1992-03-04 | Daiichi Kasei Co., Ltd. | Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product |
| US5151451A (en) * | 1990-05-29 | 1992-09-29 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Translucent, thixotropic hygel |
| WO1993025086A1 (en) * | 1992-06-10 | 1993-12-23 | Danmark Protein A/S | Partly denaturized whey-protein product |
| EP0564640A4 (en) * | 1991-10-25 | 1994-03-30 | The Nutrasweet Company | |
| EP0603981A1 (en) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Method for preparing an emulsion of adjustable viscosity; the emulsion thus prepared and foodstuff obtained using such emulsion |
| EP0603980A1 (en) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Method for preparing an emulsion of adjustable viscosity |
| EP1561383A1 (en) * | 2003-12-30 | 2005-08-10 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| US7166316B2 (en) | 2000-12-19 | 2007-01-23 | Nandi Proteins Limited | Fat replacement material and method of manufacture thereof |
| EP1839492A1 (en) | 2006-03-27 | 2007-10-03 | Nestec S.A. | Whey protein micelles |
| EP1839498A1 (en) | 2006-03-27 | 2007-10-03 | Nestec S.A. | Whey protein vehicle for active agent delivery |
| EP1854362A1 (en) * | 2006-05-12 | 2007-11-14 | Kraft Foods Holdings, Inc. | Modified Whey Protein for Low Casein Processed Cheese |
| EP1839504B1 (en) * | 2006-03-27 | 2009-03-11 | Nestec S.A. | In situ preperation of whey protein micelles |
| EP2074887A1 (en) | 2007-12-28 | 2009-07-01 | Kraft Foods Global Brands LLC | Increasing the firmness of process cheese by utilizing ingredient synergism |
| WO2009103716A3 (en) * | 2008-02-20 | 2010-02-25 | Nestec S.A. | Proteose peptone fraction |
| US20100143567A1 (en) * | 2007-04-24 | 2010-06-10 | Fonterra Co-Operative Group Limited | Dairy product and process |
| EP2274988A2 (en) * | 2003-10-30 | 2011-01-19 | Arla Foods Amba | Stabilisers useful in low fat spread production |
| WO2017032817A1 (en) * | 2015-08-24 | 2017-03-02 | Arla Foods Amba | Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods |
| EP3484304B1 (en) | 2016-07-15 | 2020-09-02 | Arla Foods Amba | Method of producing concentrated or dried acid-gellable whey protein aggregates, and related compositions and food products |
| EP4124244A1 (en) | 2021-07-30 | 2023-02-01 | Panprot | Food matrix enriched with denatured whey proteins and method for denaturing whey proteins and for manufacturing a food matrix enriched with denatured whey proteins |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3445223A1 (en) * | 1983-12-16 | 1985-10-03 | Martin Prof. Dr.-Ing. 3050 Wunstorf Herrmann | Process for precipitating protein in milk and/or whey |
| US5102681A (en) | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
| 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 |
| US4961953A (en) | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
| US4734287A (en) | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
| 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 |
| DE19964370B4 (en) * | 1999-02-16 | 2006-05-11 | Huss, Manfred | Preparation of a foamed whey protein product |
| 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 |
| 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 |
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 | Image reduction/enlargement device |
-
1980
- 1980-11-14 NL NLAANVRAGE8006237,A patent/NL181326C/en not_active IP Right Cessation
- 1980-11-19 BE BE0/202863A patent/BE886251A/en not_active IP Right Cessation
- 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 FR FR8024521A patent/FR2469878A1/en active Granted
- 1980-11-19 GB GB8037140A patent/GB2063273B/en not_active Expired
Cited By (44)
| 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 |
| EP0115651A1 (en) * | 1982-12-21 | 1984-08-15 | Stichting Nederlands Instituut Voor Zuivelonderzoek | A process for the preparation of a precipitate of casein and whey protein |
| US4519945A (en) * | 1982-12-21 | 1985-05-28 | Stichting Nederlands Instituut Voor Zuivelonderzoek | Process for the preparation of a precipitate of casein and whey protein |
| EP0126290A1 (en) * | 1983-05-13 | 1984-11-28 | Societe Des Produits Nestle S.A. | Process for preparing a whey product |
| EP0129346A1 (en) * | 1983-05-25 | 1984-12-27 | Land O'lakes Inc. | Whey protein food product base |
| US5151451A (en) * | 1990-05-29 | 1992-09-29 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Translucent, thixotropic hygel |
| EP0468560A1 (en) * | 1990-07-23 | 1992-01-29 | Unilever N.V. | Protein dispersions in food products |
| US5232731A (en) * | 1990-07-23 | 1993-08-03 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Protein dispersions in food products |
| EP0473270A1 (en) * | 1990-08-31 | 1992-03-04 | Daiichi Kasei Co., Ltd. | Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product |
| US5416196A (en) * | 1990-08-31 | 1995-05-16 | Daiichi Kasei Co., Ltd. | Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product |
| EP0564640A4 (en) * | 1991-10-25 | 1994-03-30 | The Nutrasweet Company | |
| WO1993025086A1 (en) * | 1992-06-10 | 1993-12-23 | Danmark Protein A/S | Partly denaturized whey-protein product |
| US5494696A (en) * | 1992-06-10 | 1996-02-27 | Danmark Protein A/S | Partially denatured whey protein product |
| EP0603981A1 (en) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Method for preparing an emulsion of adjustable viscosity; the emulsion thus prepared and foodstuff obtained using such emulsion |
| EP0603980A1 (en) * | 1992-12-23 | 1994-06-29 | Verenigde Coöperatieve Melkindustrie Coberco B.A. | Method for preparing an emulsion of adjustable viscosity |
| US7166316B2 (en) | 2000-12-19 | 2007-01-23 | Nandi Proteins Limited | Fat replacement material and method of manufacture thereof |
| EP2274987A2 (en) | 2003-10-30 | 2011-01-19 | Arla Foods Amba | Stabilisers useful in low fat spread production |
| EP2274988A2 (en) * | 2003-10-30 | 2011-01-19 | Arla Foods Amba | Stabilisers useful in low fat spread production |
| EP1561383A1 (en) * | 2003-12-30 | 2005-08-10 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| US7250183B2 (en) | 2003-12-30 | 2007-07-31 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| AU2004237802B2 (en) * | 2003-12-30 | 2009-12-03 | Kraft Foods Group Brands Llc | Cream cheese made from whey protein polymers |
| AU2007231336B2 (en) * | 2004-09-29 | 2013-10-10 | Société des Produits Nestlé S.A. | Whey protein micelles |
| WO2007110411A3 (en) * | 2006-03-27 | 2008-07-10 | Nestec Sa | Whey protein micelles |
| RU2417622C2 (en) * | 2006-03-27 | 2011-05-10 | Нестек С.А. | Milk whey protein micelles |
| CN101410020A (en) * | 2006-03-27 | 2009-04-15 | 雀巢产品技术援助有限公司 | Whey protein micelles |
| US8399043B2 (en) | 2006-03-27 | 2013-03-19 | Nestec S.A. | Whey protein micelles |
| WO2007110421A3 (en) * | 2006-03-27 | 2008-04-10 | Nestec Sa | Whey protein micelles |
| US9198445B2 (en) | 2006-03-27 | 2015-12-01 | Nestec S.A. | Whey protein vehicle for active agent delivery |
| AU2007231347B2 (en) * | 2006-03-27 | 2012-11-01 | Nestec S.A. | Whey protein vehicle for active agent delivery |
| EP1839504B1 (en) * | 2006-03-27 | 2009-03-11 | Nestec S.A. | In situ preperation of whey protein micelles |
| EP1839498A1 (en) | 2006-03-27 | 2007-10-03 | Nestec S.A. | Whey protein vehicle for active agent delivery |
| EP1839498B1 (en) * | 2006-03-27 | 2011-04-27 | Nestec S.A. | Whey protein vehicle for active agent delivery |
| EP1839492A1 (en) | 2006-03-27 | 2007-10-03 | Nestec S.A. | Whey protein micelles |
| EP1854362A1 (en) * | 2006-05-12 | 2007-11-14 | Kraft Foods Holdings, Inc. | Modified Whey Protein for Low Casein Processed Cheese |
| US20100143567A1 (en) * | 2007-04-24 | 2010-06-10 | Fonterra Co-Operative Group Limited | Dairy product and process |
| EP2074887A1 (en) | 2007-12-28 | 2009-07-01 | Kraft Foods Global Brands LLC | Increasing the firmness of process cheese by utilizing ingredient synergism |
| JP2011516406A (en) * | 2008-02-20 | 2011-05-26 | ネステク ソシエテ アノニム | Proteose peptone fraction |
| WO2009103716A3 (en) * | 2008-02-20 | 2010-02-25 | Nestec S.A. | Proteose peptone fraction |
| WO2017032817A1 (en) * | 2015-08-24 | 2017-03-02 | Arla Foods Amba | Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods |
| EA039423B1 (en) * | 2015-08-24 | 2022-01-26 | Арла Фудс Амба | Stabiliser-free cottage cheese, thickened dairy liquid suitable for its production, and related methods |
| EP3484304B1 (en) | 2016-07-15 | 2020-09-02 | Arla Foods Amba | Method of producing concentrated or dried acid-gellable whey protein aggregates, and related compositions and food products |
| US11252977B2 (en) | 2016-07-15 | 2022-02-22 | Arla Foods Amba | Method of producing concentrated or dried acid-gellable whey protein aggregates, and related compositions and food products |
| EP4124244A1 (en) | 2021-07-30 | 2023-02-01 | Panprot | Food matrix enriched with denatured whey proteins and method for denaturing whey proteins and for manufacturing a food matrix enriched with denatured whey proteins |
| 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. |
Also Published As
| Publication number | Publication date |
|---|---|
| NL8006237A (en) | 1981-06-16 |
| GB2063273B (en) | 1983-03-30 |
| FR2469878B1 (en) | 1984-12-28 |
| NL181326C (en) | 1987-08-03 |
| FR2469878A1 (en) | 1981-05-29 |
| IE50403B1 (en) | 1986-04-16 |
| DE3043691C2 (en) | 1987-02-05 |
| DE3043691A1 (en) | 1981-05-27 |
| BE886251A (en) | 1981-05-19 |
| NL181326B (en) | 1987-03-02 |
| IE802404L (en) | 1981-05-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19951119 |