PRODUCTION OF WHEY PROTEIN HYDROLYZATE EXCELLENT IN EMULSIFIABILITY AND THERMAL STABILITY AND ANTIALLERGIC MODIFIED MILK USING THE SAME WHEY PROTEIN HYDROLYZATE

Japanese Patent JPH07203844

A

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.

JP4317455	Formulation composition for infants containing large amounts of alpha-lactalbumin
WO/2020/009804	PRODUCTION AND SEPARATION OF MILK FRACTIONS WITH FORWARD OSMOSIS

SHIMAMURA SEIICHI
TAMURA YOSHITAKA
OOKAWA SADAICHIROU
SAITO HITOSHI
KAWAGUCHI YASUSHI
AKAZOME YOKO
OCHI HIROSHI
KITAGAWA SHIGEFUMI

JP1406194A

August 08, 1995

January 12, 1994

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MORINAGA MILK INDUSTRY CO LTD

A23C9/15; A23C21/00; A23J3/08; A23J3/10; A23J3/34; A23L1/305; A61K38/00; A61K38/17; A61P37/08; (IPC1-7): A23C9/15; A23J3/08; A23J3/10; A23J3/34

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