Title:
WHEY PROTEIN HYDROLYZATE AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP3636322
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a whey protein hydrolyzate having a good flavor, excellent thermal stability in an acidic region and a small buffering ability without inhibiting gel formation with gellan gum and to provide a method for producing the hydrolyzate.
SOLUTION: The whey protein hydrolyzate is obtained by hydrolyzing whey protein with an enzyme and has physicochemical properties (a) to (e). (a) 16-20% hydrolytic ratio, (b) 4-10% ratio of the total mass of free amino acids occupied in the total mass of the whole amino acids contained in the whey protein hydrolyzate, (c) without forming precipitates even when heat-treated at pH 3.8 and 90°C for 10 min, (d) ≤390 mg buffering ability of the whey protein hydrolyzate based on 1 g of the proteins expressed in terms of citric acid and (e) without inhibiting the gelation with the gellan gum. The method for producing the hydrolyzate is provided.
Inventors:
Yoshitaka Tamura
Hiroshi Miyakawa
Hiroshi Ochi
Hiroshi Miyakawa
Hiroshi Ochi
Application Number:
JP2002152887A
Publication Date:
April 06, 2005
Filing Date:
May 27, 2002
Export Citation:
Assignee:
Morinaga Milk Industry Co., Ltd.
International Classes:
A23C21/02; A23J3/08; A23J3/34; A23L1/305; C12P13/04; C12P21/06; (IPC1-7): A23J3/08; A23C21/02; A23J3/34; A23L1/305; C12P13/04; C12P21/06
Domestic Patent References:
| JP2001095496A | ||||
| JP6153792A | ||||
| JP8112064A | ||||
| JP7115912A | ||||
| JP5276896A | ||||
| JP5209000A | ||||
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| JP2001078684A | ||||
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| JP2003250460A | ||||
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| JP2182155A |
Attorney, Agent or Firm:
Masahiko Sudo
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