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Title:
PRODUCTION OF WHEY PROTEIN HYDROLYZATE EXCELLENT IN EMULSIFIABILITY AND THERMAL STABILITY AND ANTIALLERGIC MODIFIED MILK USING THE SAME WHEY PROTEIN HYDROLYZATE
Document Type and Number:
Japanese Patent JP3226695
Kind Code:
B2
Abstract:

PURPOSE: To obtain the subject hydrolyzate useful for producing an antiallergic modified milk, remarkably reduced in the residual antigenic activities and excellent in thermal stability and emulsifiability by dissolving a whey protein in water, adjusting the pH and hydrolyzing the adjusted whey protein with an enzyme.
CONSTITUTION: This method for producing the objective hydrolyzate is to dissolve a whey protein having at least 30wt.% purity at 5-20wt.% concentration in water, adjust the pH of the resultant solution to 7.5-10.0 and then hydrolyze the whey protein with an enzyme including three kinds of enzymes of an endo type protease derived from Bacillus subtilis, trypsin and papain. The resultant hydrolyzate has ≤10-4 residual antigenic activities measured by an enzyme- linked immunosorbent assay(ELISA) suppression testing method using an antiwhey protein blood serum.


Inventors:
Seiichi Shimamura
Yoshitaka Tamura
Teiichiro Ohkawa
Hitoshi Saito
Yasushi Kawaguchi
Yoko Akazome
Hiroshi Ochi
Shigefumi Kitagawa
Application Number:
JP1406194A
Publication Date:
November 05, 2001
Filing Date:
January 12, 1994
Export Citation:
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Assignee:
Morinaga Milk Industry Co., Ltd.
International Classes:
A23C9/15; A23C21/00; A23J3/08; A23J3/10; A23J3/34; A23L1/305; A61K38/00; A61K38/17; A61P37/08; (IPC1-7): A23C9/15; A23C21/00; A23J3/08; A23J3/10; A23J3/34; A23L1/305
Domestic Patent References:
JP5209000A
JP4248959A
JP4365444A
Attorney, Agent or Firm:
Riki Kudo