Title:
PARTIAL HYDROLYSATE OF WHEY PROTEIN, ENZYMATIC PROCESS FOR PRODUCING IT, AND SPECIAL EDIBLE DAIRY PRODUCE FOR HYPALLERGIC NOURISHMENT CONTAINING IT
Document Type and Number:
Japanese Patent JPH02182155
Kind Code:
A
Abstract:
PURPOSE: To obtain a partial hydrolyzate of whey protein usable for producing a low allergy nutritious edible dairy product for infants and an adult allergic to milk by hydrolyzing whey in the presence of enzymes under specified conditions. CONSTITUTION: Chymotrypsin is mixed with trypsin so that the activity ratio of chymotrypsin to trypsin is regulated to 1.5-3.0. The resultant enzyme mixture is added to an aq. soln. of whey, defatted and/or demineralized (concd.) whey, concd. whey or protein extracted from such whey, and hydrolysis is carried out at pH 7.5-9.0 and 40-60 deg.C. This reaction is terminated at the time when peptide distribution shown by the table is attained and the enzymes and residual unhydrolyzed protein are removed from the reaction system. The chymotrypsin is used in the reaction by 20,000-300,000 ATEE units per 100g all matrix protein.
Inventors:
ANDORE FUIRITSUPU TEIBOO
Application Number:
JP18274589A
Publication Date:
July 16, 1990
Filing Date:
July 17, 1989
Export Citation:
Assignee:
UNION DE KOOPERATEIBU RETEIERU
International Classes:
A23J3/08; A23J3/34; A23L1/305; (IPC1-7): A23J3/08; A23J3/34
Attorney, Agent or Firm:
Naoki Fukumura (1 person outside)