GB966857A - Improvements in or relating to nutrient food bases - Google Patents
Improvements in or relating to nutrient food basesInfo
- Publication number
- GB966857A GB966857A GB3480260A GB3480260A GB966857A GB 966857 A GB966857 A GB 966857A GB 3480260 A GB3480260 A GB 3480260A GB 3480260 A GB3480260 A GB 3480260A GB 966857 A GB966857 A GB 966857A
- Authority
- GB
- United Kingdom
- Prior art keywords
- whey
- enzyme
- drink
- concentrated
- proteins
- 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
- 235000015097 nutrients Nutrition 0.000 title abstract 2
- 239000005862 Whey Substances 0.000 abstract 4
- 102000007544 Whey Proteins Human genes 0.000 abstract 4
- 108010046377 Whey Proteins Proteins 0.000 abstract 4
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108091005804 Peptidases Proteins 0.000 abstract 2
- 102000035195 Peptidases Human genes 0.000 abstract 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
- 239000004365 Protease Substances 0.000 abstract 2
- 229940088598 enzyme Drugs 0.000 abstract 2
- 230000007062 hydrolysis Effects 0.000 abstract 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 240000006439 Aspergillus oryzae Species 0.000 abstract 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 108090000270 Ficain Proteins 0.000 abstract 1
- 239000001828 Gelatine Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 abstract 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 abstract 1
- 108090000526 Papain Proteins 0.000 abstract 1
- 102000057297 Pepsin A Human genes 0.000 abstract 1
- 108090000284 Pepsin A Proteins 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric Acid Chemical compound [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 102000004142 Trypsin Human genes 0.000 abstract 1
- 108090000631 Trypsin Proteins 0.000 abstract 1
- 239000000783 alginic acid Substances 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 229960001126 alginic acid Drugs 0.000 abstract 1
- 150000004781 alginic acids Chemical class 0.000 abstract 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 235000019836 ficin Nutrition 0.000 abstract 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000008101 lactose Substances 0.000 abstract 1
- 229960005337 lysine hydrochloride Drugs 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 229910052757 nitrogen Inorganic materials 0.000 abstract 1
- 229940055729 papain Drugs 0.000 abstract 1
- 235000019834 papain Nutrition 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 229940111202 pepsin Drugs 0.000 abstract 1
- 235000011007 phosphoric acid Nutrition 0.000 abstract 1
- 229920001184 polypeptide Polymers 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 abstract 1
- 229960004319 trichloroacetic acid Drugs 0.000 abstract 1
- 239000012588 trypsin Substances 0.000 abstract 1
- 229960001322 trypsin Drugs 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 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
- A23J3/30—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A nutrient is prepared by hydrolysing pasteurized whey at pH 2.5-7 by means of a proteolytic enzyme operating at this pH. The whey may be concentrated or enriched with protein before or after pasteurizing. The enzyme is preferably one which hydrolyses proteins to polypeptides rather than amino acids; pancreatic enzyme, trypsin, pepsin, ficin, papain and proteinase derived from Aspergillus oryzae are referred to. The hydrolysis temperature is 48-55 DEG C. The time of hydrolysis is preferably such that not more than 40% of the total nitrogen is precipitable by trichloracetic acid. The hydrolysate may be concentrated and cooled to precipitate some of the lactose. The hydrolysed whey may be made into a drink by adding a sweetening and flavouring agent, e.g. sucrose or glucose and fruit juice or fruit ester, and, if desired, carbonating, the pH of such a drink being preferably adjusted to 3.3-3.6 by citric, tartaric, lactic, malic or phosphoric acid. In making dietary preparations, vitamins, mineral salts, lysine hydrochloride, proteins such as soya flour and carbohydrates exemplified by starch and sugar may be added to the hydrolysed whey, or it may be thickened by methyl cellulose, carboxymethylcellulose, an alginic acid derivative, pectin or gelatine.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3480260A GB966857A (en) | 1960-10-11 | 1960-10-11 | Improvements in or relating to nutrient food bases |
| LU40694D LU40694A1 (en) | 1960-10-11 | 1961-10-09 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3480260A GB966857A (en) | 1960-10-11 | 1960-10-11 | Improvements in or relating to nutrient food bases |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB966857A true GB966857A (en) | 1964-08-19 |
Family
ID=10370108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3480260A Expired GB966857A (en) | 1960-10-11 | 1960-10-11 | Improvements in or relating to nutrient food bases |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB966857A (en) |
| LU (1) | LU40694A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4378376A (en) * | 1981-01-09 | 1983-03-29 | Ralston Purina Company | Simulated milk protein replacer of improved suspension characteristics |
| US4427658A (en) | 1979-06-26 | 1984-01-24 | Institut National De La Recherche Agronomique | Total enzymatic hydrolysate from whey proteins and process of obtaining the same |
| US4970088A (en) * | 1988-11-29 | 1990-11-13 | Nipon Oils & Fats Co., Ltd. | Liquid food for supplying protein |
| EP1032275A4 (en) * | 1998-09-18 | 2003-01-08 | Swiss Alpine Power Inc | Dairy product and process for making |
| WO2007086762A1 (en) * | 2006-01-24 | 2007-08-02 | Vital Food Processors Limited | Enzymatic recovery of protein |
| AU2009218770B2 (en) * | 2008-02-28 | 2012-03-22 | Oterap Holding B.V. | Process for preparing a flavourant |
| WO2023000115A1 (en) | 2021-07-20 | 2023-01-26 | Pontificia Universidad Catolica De Chile | Method for producing bioactive peptides obtained from whey using enzymes of plant origin |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3846560A (en) * | 1971-07-22 | 1974-11-05 | Quaker Oats Co | Process of making a base for protein beverages |
| EP0065663A1 (en) * | 1981-05-11 | 1982-12-01 | Miles Laboratories, Inc. | Method for the preparation of a protein hydrolyzate from whey protein |
-
1960
- 1960-10-11 GB GB3480260A patent/GB966857A/en not_active Expired
-
1961
- 1961-10-09 LU LU40694D patent/LU40694A1/xx unknown
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4427658A (en) | 1979-06-26 | 1984-01-24 | Institut National De La Recherche Agronomique | Total enzymatic hydrolysate from whey proteins and process of obtaining the same |
| US4378376A (en) * | 1981-01-09 | 1983-03-29 | Ralston Purina Company | Simulated milk protein replacer of improved suspension characteristics |
| US4970088A (en) * | 1988-11-29 | 1990-11-13 | Nipon Oils & Fats Co., Ltd. | Liquid food for supplying protein |
| EP1032275A4 (en) * | 1998-09-18 | 2003-01-08 | Swiss Alpine Power Inc | Dairy product and process for making |
| WO2007086762A1 (en) * | 2006-01-24 | 2007-08-02 | Vital Food Processors Limited | Enzymatic recovery of protein |
| AU2009218770B2 (en) * | 2008-02-28 | 2012-03-22 | Oterap Holding B.V. | Process for preparing a flavourant |
| WO2023000115A1 (en) | 2021-07-20 | 2023-01-26 | Pontificia Universidad Catolica De Chile | Method for producing bioactive peptides obtained from whey using enzymes of plant origin |
Also Published As
| Publication number | Publication date |
|---|---|
| LU40694A1 (en) | 1962-02-01 |
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