This invention relates to a method of preparing a heat resistant, non-bitter easily water-soluble peptide product from whey protein materials.

The peptide products prepared by the method ac- cording to the invention are capable of being used as protein supplements and protein substitutes in nutrients and refreshments and as a constituent of dietetics.

During recent years there has been an increasing interest in preparing peptide products for such purposes and these products must have a neutral taste, be non- bitter, easily soluble in water and heat resistant. Whey proteins possess a very desirable content of essential amino acids and are inexpensive and easily available in large quantities, and methods of preparing peptide pro- ducts for the above mentioned purposes from whey pro¬ teins therefore present a particularly commercial inter¬ est.

Various such methods have been proposed.

US patent No. 4,107,334 discloses a method of preparing a soluble peptide product according to which whey protein is subjected to heat treatment until 50% of the protein has precipitated. The precipitated whey protein, called lactalbumin, is subjected to mild prote- olytic, enzymatic hydrolysis resulting in a hydrolyzate, in which the major part of the proteins is cleft into soluble peptides. The hydrolyzate is then treated by heat for deactivating the used proteinase. The use of said heat treatment both with respect to preparing lac¬ talbumin and with respect to deactivating the proteinase

entails, however, the loss of important sulphurous amino acids, the generation of undesired flavours and in the presence of lactose the formation of MaiHard-reaction products that are frequently allergenic (see e.g. Otani, H. and Tokitz, F. 1982, Japan J. Zootechn. Sci. Vol. 53, page 344, and Matsuda, T et al 1985, J. Food Sci. Vol. 50, page 618} .

US patent No. 4,293,571 likewise discloses a me¬ thod of preparing a peptide product from for instance whey protein by an enzymatic hydrolysis followed by a heat treatment. The peptide product obtained after ul- trafiltration suffers from the same drawbacks as men¬ tioned in connection with the above mentioned heat- treated product. European patent applications Nos 0065663 and 0022019 relate to methods of preparing peptide products consisting substantially of small peptides including up to 5 amino acid residues and which are intended to be used in special diets for patients with reduced or lack- ing ability to digest and/or absorb proteins containing food, by enzymatic hydrolysis of whey protein. Thus, Eu¬ ropean patent application No. 0065663 relates to a pep¬ tide product containing at least 50 % by weight of a combination of amino acids, di-peptides and tri-peptides and not more than 25 % by weight of polypeptides con¬ taining 10 or more amino acids, while patent No. 0022019 relates to a peptide product in which an amount of at least 50 % of the peptides contains from 2 to 5 amino acid residues and the portion of free amino acids is less than 15%.

When subjected to hydrolysis, most proteins have a tendency to produce peptides with a bitter taste and the bitterness is strongest as far as short-chained pep¬ tides are concerned containing less than 10 amino acids, in particular 4 to 8 amino acids. Peptide products having a high content of peptides with less than 10 ami-

no acids may therefore have a very bitter flavour. In view of the fact that hydrophobic amino acids are bitter while various of the polar amino acids have a saline taste, a large content of free amino acids will likewise give rise to problems as to flavour. Moreover, a large content of free amino acids results in a product having a high osmolarity which impedes the absorption of liquid from such a product.

In view of the above the products disclosed in European patent applications Nos 0065663 and 0022019 have a very limited field of application, viz. for pre¬ parations of special diets for patients suffering from gastric and intestinal malfunction.

Various methods of eliminating the bitter flavour have been suggested. Bitter peptides are generally hy¬ drophobic and this may be utilized for selectively re¬ moving the bitter peptides by extraction with organic solvents or by adsorption to activated carbon, glass fi¬ bres or other hydrophobic material. US patent No. 4,075,195 discloses a method in¬ volving adsorption to a phenol-substituted resin.

However, said methods suffer from the drawbacks that they imply the loss of certain essential, hydro¬ phobic amino acids and that the adsorbents used must be regenerated by large quantities of organic solvents.

GB patent No. 1,338,936 discloses a method ac¬ cording to which the bitter peptides are cleft by using exopeptidases. However, said cleavage results in the formation of peptide products having a high content of free amino acids which is undesired as mentioned in the above.

As it appears from the above the prior peptide products obtained by enzymatic hydrolysis of whey pro¬ tein suffer from drawbacks as to flavour and/or composi- tion of amino acids.

It is therefore the object of the invention to provide a method of preparing a heat resistant, non-

bitter, easily water-soluble peptide product by enzyma¬ tic hydrolysis of whey protein and which does not suffer from the above drawbacks.

It has now surprisingly proved that hydrolysis of a whey protein material from which the casein has been eliminated by one or more proteinases results in the for¬ mation of a peptide product without bitter flavour.

Accordingly, said object is fulfilled by a method which according to the invention is characterized by the following steps: a) eliminating the casein from the whey protein ma¬ terial, b) hydrolyzing the casein-free whey protein material obtained according to a) with at least one prote- inase, c) ultrafiltrating the hydrolysate obtained by b) through a membrane having a cut-off value not ex¬ ceeding 20,000 Dalton, then collecting the fil¬ trate, and subsequently, if desired, concentrating and/or dry¬ ing the filtrate.

The casein containing whey protein material used as starting material may be any whey material containing whey protein (defined in this application as the pro- teins available in whey, apart from casein), (the liquid phase after the precipitation of the caseins either in connection with cheese-production or industrial casein- production) , such as sweet whey or sour whey, whey con¬ centrates and whey proteinic concentrates obtained by ultrafiltration or heat denaturation (lactalbumin) thereof.

The residual casein content of whey typically constitutes about 30% (on a dry basis) of the total protein content of the material. The casein which in aqueous phase is present as suspended complexes may in an embodiment of the method

according to the invention be eliminated from the whey protein by filtering off the casein particles on a mem¬ brane having such a pore size that the casein particles are retained while the whey proteins pass through the filter.

It has moreover proved that the casein can be eliminated from a non-heat-treated whey in a more pre¬ ferred embodiment of the method according to the inven¬ tion by adjusting the pH-value thereof substantially to the isoelectrical point of the casein, i.e. 4.5 till 5.0 by the addition of acid and simultaneous addition of CaCl ₂ . following which the mixture was left for at least one hour at 30°C to 50°C, preferably at 40°C. The casein thus precipitated may easily be separated by filtration or centrifugation. Centrifugation, e.g. on a Westfalia separator, is preferred in case of larger portions. As acid is for instance used HCl.

The quantity of CaCl2 added is preferably in the range between 1 and 25 g/100 1. In this embodiment it is important that the whey proteins have not been exposed to heat treatment entailing denaturation and thereby precipitation of the whey proteins which will precipi¬ tate together with the casein.

It has, moreover, surprisingly been found that the neutral metalloproteinase from Bacillus subtilis (Neutrase, Novo Industri A/S, Denmark) has a high acti¬ vity against caseins but no or only a feeble activity against native as well as heat-denaturated whey pro¬ teins. It has thus proved that the casein may be elimi- nated from the whey protein material by hydrolysis of the casein with the neutral metalloproteinase from Ba¬ cillus subtilis. The hydrolysis may be effected at pH 4 to 9, preferably at pH 7.5, and at a temperature ranging from 30°C to 60°C, preferably 50°C. The hydrolysis is preferably allowed to complete, i.e. until attaining a degree of hydrolysis of about 4%, relative to the total

amount of proteins. The proportion, between the amount used of neutrase and whey protein is not critical, since the quantity of enzymes merely determines how quickly the desired degree of hydrolysis is achieved. The casein cleavage products may be eliminated by ultrafiltration or centrifugation. If the whey pro¬ teins have precipitated due to heat treatment, the cas¬ ein cleavage products may be eliminated by ultrafiltra- tion through a membrane having a pore size allowing them to pass, or as the supernatant by centrifugation. If the whey proteins only have been subjected to mild or to no heat treatment and therefore are substantially present as native proteins, the casein may be eliminated by ul¬ trafiltration on the membrane having a cut-off value not exceeding 20,000.

After the casein has been eliminated from the whey protein this may be concentrated, preferably by filtration on an ultrafiltration membrane having a cut¬ off value not exceeding 20,000, for instance until achieving a protein content of 5%. This provides for ob¬ taining separation of lactose, preferably until achiev¬ ing a lactose content not exceeding 0,1%, and the possi¬ bly available salts that may be desirable in order to obtain peptide products free of lactose and with low os- molarity.

The hydrolysis of the obtained casein-free whey protein materials according to step b) of the method may be carried out with any proteinase. The hydrolysis may for instance be effected with more different proteinases sequentially or simultaneously and optionally in more steps with intermediary ultrafiltration. It is preferred to use the following proteinases:

Corolase PP (Porcine pancreaproteinases - Rhom - Federal Republic of Germany) , Rhozyme P41 (Aspergillus oryzae proteinase - Genencore - U.S.A.) ,

Pronase (Streptomyces griseus proteinase - Sigma) , Alcalase 2.4 L (Bacillus licheniformis proteinase), Novo Industri A/S - Denmark) , or trypsin (Novo Industri A/S - Denmark) . The proportion between the quantities of enzymes and whey proteins as used is not critical, since it does not substantially affect the composition or yield of the peptide product but it is only of material importance as regards the time it takes to attain a desired degree of hydrolysis.

The hydrolysis is preferably effected at a pH- value of about 7.5 and at a temperature of about 50°C. The hydrolysis is continued, preferably until attaining e degree of hydrolysis ranging between 8 and 18%, depen- dent on the desired size distribution of the peptides of the obtained peptide product and on the desired yield. The degree of hydrolysis may for instance be measured according to the pH-stat-method (see Adler-Nissen, J.J. Che .Tech. Biotechnol. Vol. 32, page 138 to 156). The ultrafiltration according to step c) of the method is effected as mentioned through a membrane with a cut-off value not exceeding 20,000 Dalton, thereby se¬ parating the peptides formed by the hydrolysis of the casein-free whey protein materials from the non-hydro- lyzed or insufficiently hydrolyzed whey proteins depo¬ sited on the membrane. The proteinases used during the hydrolysis of the casein-free whey protein material are also retained by said ultrafiltration.

According to the method of the invention arbitra- rily available membranes may be used as membranes of ul¬ trafiltration, provided they have the determined cut-off value. It is preferred to make use of membranes general¬ ly available on the market and made from highly resist¬ ant, synthetic polymers and which may be cleaned on the spot, e.g. with acid or base. Such ultrafiltration mem¬ branes are inter alia marketed by DDS-RO-Division, Den-

mark, Rhόne-Poulenc, France, Romicon, France, and Alfa- Laval, Sweden. GR61PP-membranes from DDS-RO-Division may for instance be used as membranes with a cut-off value of 20,000. It is particularly preferred to make use of an ultrafiltrating membrane with a cut-off value of about 6,000.

The filtrate achieved by the ultrafiltration may subsequently, if desired, be concentrated and/or dried in order to obtain the peptide product according to the invention.

The peptide product prepared by the method ac¬ cording to the invention is non-bitter in a solution of 3 % by weight in water, has a neutral flavour and pre- sents full solubility at pH 4 to 5 after being heated to 100°C for 10 minutes. The peptide products according to the invention have an maximum content of peptides with less than 6 amino acids of 15%. Due to their low content of free amino acids and small peptides they have, more- over, a low osmolarity.

Owing to their properties the peptide products are fitted for use in dietetics and generally applicable as amino acid sources or as protein substitutes in nu¬ trients and refreshments, as for instance easily metabo- lizable protein supplements for athletes, in sausages, pies, ice cream, chocolate and carbonated beverages, such as beer and fizzwater.

A particular interest is attached to the peptide products prepared by the method according to the inven- tion by subjecting them to ultrafiltration through a membrane having a cut-off value of 6,000 in step c) . Said peptide products may be used as protein substitutes in nutrients and refreshments for persons allergic to cow's milk. Said peptide products show no antibody- bonding by immun-electrophoresis or by E ISA (enzyme linked immunosorbent assay) by using commercially avail-

able antibodies against bovine whey proteins or against bovine caseins (Pharmacia, Sweden, and Dako patts, Den¬ mark) . Likewise, they do not provoke passive, cutaneous anaphylactic reactions in mice, sensitized by murine an- tibodies against bovine whey proteins or caseins. Like¬ wise, they do not provoke allergenic reactions by provo¬ cation-elimination tests in children suffering from cli¬ nical, well-proven allergy to cow's milk.

The method according to the invention is illu- strated in detail by the following examples.

EXAMPLE 1 Preparing peptide products from fresh cheese whey by hydrolysis with Bacillus licheniformis proteinase (Alcalase 2,4 L, Novo Industri A/S, Denmark).

20 g CaCl ₂ ' 2H ₂ 0 was added to 200 liters of fresh cheese whey, and the cheese whey was adjusted to pH 4.6 with 2 N HC1. The cheese whey was then left under stirring for 60 minutes at 40°C and for further 60 i- nutes at 40°C without stirring. By this treatment the casein precipitated, and the clear whey which was care¬ fully drawn off was further clarified by filtration through a sterile cloth. The whey thus obtained was, practically, free of casein and had a protein content of 0,52%, while the cheese whey prior to the isoeletrical precipitation of casein had a protein content of 0,79 % by weight measured according to the Kjeldahl-method. The casein-free whey was subsequently concentrated and made free of lactose by ultrafiltration and diafiltration on GR61PP-membranes by use of a LAB 20 ultrafiltration mo¬ dule from DDS-RO Division, Denmark. The obtained whey protein concentrate free of casein and lactose (15 li¬ ters having a protein content of 5 % by weight) was hea¬ ted to 50°C and adjusted to pH 7.5 with 4.0 N NaOH. The hydrolysis was then started by adding Alcalase 2.4 L (5.0 ml); and the hydrolysis was continued until attain-

ing a degree of hydrolysis of 12%, measured according to the pH-stat-method, keeping the pH-value constant at 7.5 by continuous titration with 4.0 N NaOH. The obtained peptides were separated from non-hydrolyzed whey pro- teins and proteinases by ultrafiltration on GR61PP-mem- branes allowing the peptides to pass. The peptide con¬ taining permeate thus obtained from the ultrafiltration was concentrated by freeze drying and resuspension in deionized water. The yield of peptides in the peptide product was 72% of the protein content of the whey prot¬ ein concentrate. A 10% solution of the peptide product proved to be completely soluble at pH 4.0 to 5.0, even when heated to 100°C for 10 minutes. A 3% solution of the peptide product had a neutral taste. Column-chroma- tographic examinations of the molecular weight distribu¬ tion of the peptides in the peptide product by gel fil¬ tration on Biogel P-6 (Biorad-Labs, France) discovered that about 17 % by weight of the peptides had a molecu¬ lar weight exceeding 6000, 15% by weight of the peptides had a molecular weight ranging between 4000 and 6000, 59% by weight of the peptides had a molecular weight ranging between 1000 and 4000 and 9 % by weight of the peptides had a molecular weight below 1000.

EXAMPLE 2 Preparing peptide products from fresh cheese whey by hydrolysis with pancreaproteinases (Corolase PP, Rhom Chemie, Federal Republic of Germany).

A casein-free and lactose-free whey protein con¬ centrate (15 1 with a protein content of 5 % by weight) was prepared from fresh cheese whey as specified in Example 1.

The whey protein concentrate free of casein and of lactose was subjected to hydrolysis at 50°C and at pH 8.0 by adding 3.0 g of Corolase PP, and the hydrolysis was continued until attaining a hydrolysis degree of about 10%. A peptide containing permeate was prepared by

ultrafiltration on GR61PP-membranes, and a freeze dried peptide product was obtained as set out in Example 1.

The yield of peptides in the peptide product was

49% of the protein amount of the whey protein concen- trate. The peptide product was stable at pH 4.5 and at

100°C for 10 minutes and presented in a 3% solution a neutral flavour.

EXAMPLE 3 Preparing peptide products from fresh cheese whey by hydrolysis with porcine trypsin (Novo Industri A/S, Denmark) .

A casein-free and lactose-free whey protein con¬ centrate was prepared as outlined in Example 1 and sub- jected to hydrolysis as specified in Example 2. The yield of peptides in the peptide product obtained by ul¬ trafiltration on GR61PP-membranes was 42% of the protein content of the whey protein concentrate. A 10% solution of the peptide product was stable at pH 4.5, even after being heated to 100°C for 10 minutes. The peptide pro¬ duct presented in a 3% solution of deionised water a neutral flavour.

EXAMPLE 4 Preparing peptide products from fresh cheese whey by hydrolysis with Aspergillus oryzae proteinase (Rho- zyme P41, Genencor, U.S.A.).

A casein-free and lactose-free whey protein con¬ centrate (15 1 with a protein content of 5 % by weight) was prepared as specified in Example 1 and subjected to hydrolysis at 50°C and at pH 7.5 by the addition of 15 g Rhozome P41. The hydrolysis was continued until obtain¬ ing a hydrolysis degree of about 8%. A peptide product was obtained as permeate by ultrafiltration on GR61PP- membranes, and the yield of peptides in the peptide pro¬ duct was 39% of the protein content of the whey protein

concentrate. The peptide product was stable in an acid medium as the products prepared by Examples 1 to 3 and presented an acceptable, neutral taste.

Column-chromatographic examinations of the mole¬ cular weight distribution of the peptides on Biogel P-6 discovered that the major portion of the peptides (60%) had a molecular weight ranging between 1500 and 2500, while less than 10% had a molecular weight higher than 6000 and lower than 1000, respectively.

EXAMPLE 5 Preparing 100 kg peptide product from fresh cheese whey by hydrolysis with Alcalase 2.4 L and ultra- filtration on GR61PP-membranes. Alcalase 2.4 L was used because this proteinase according to Examples 1 to 4 proved to give the maximum yield.

4500 g CaCl ₂ ' 2H ₂ 0 was added to 45,000 liters of fresh cheese whey, and the cheese whey was adjusted to pH 4.6 with concentrated HCl. When left for 5 hours the casein precipitated at 40°C, following which it was eli¬ minated by centrifugation on a Westfalia separator (6500 rpm) . A quantity of 35,000 liters of clear whey (protein content 0.56 % by weight) was collected, concentrated and made free of lactose by ultrafiltration and diafil- tration on GR61PP-membranes. The whey protein concen¬ trate free of casein and lactose was collected and the protein content was adjusted to 5 % by weight. An amount of 3000 liters of whey protein concentrate (pH 7.5) was then subjected to hydrolysis at 50°C with 1.0 liter of Alcalase 2.4 L until attaining.a degree of hydrolysis of 12%.

In this Example the pH-value was kept constant at 7.5 by continuous titration with a mixture of Ca(0H) ₂ » Mg(0H) ₂ , KOH and NaOH which was equivalent to 4.0 N NaOH as far as base strength is concerned. Said base mixture

was used in order to limit the addition of sodium and at the same time to add a content of calcium, magnesium and potassium to the peptide preparation. After finished hy¬ drolysis the hydrolyzate was subjected to ultrafiltra- tion on GR61PP-membranes, and the peptide containing permeate was evaporated under vacuum and freeze dried. The peptide product thus obtained was closely equivalent to the product obtained according to Example 1. Due to the vast dead volume of the production plant in this example, the yield of peptides in the peptide product only was 57% of the protein amount of the whey protein concentrate.

EXAMPLE 6 Preparing peptide products from fresh cheese whey for use in nutrients for persons allergic to cow's milk. A casein-free and lactose-free whey protein con¬ centrate was prepared from cheese whey as outlined in Example 1 and subjected to hydrolysis with Alcalase 2.4 L as specified in Example 1, with Corolase PP as in Example 2, or with Rhozy e P41 as set out in Example 4. Contrary to Examples 1 to 4, the peptides obtained in this Example were separated from non-hydrolyzed whey protein and proteinases by ultrafiltration on membranes having a cut-off value of 6000 (GR81PP-membranes, DDS-RO Division, Denmark) . None of the obtained peptide pro¬ ducts presented antibody-binding at immunoelectrophore- sis or ELISA, and non of the peptide products was able to provoke Passive Cutane Anaphylaxis reactions in sen- sitized mice. Table I shows the yield of peptides, % by weight of the amount of proteins of the cheese whey and the molecular weight proportion of peptides of said three peptide products.

T A B L E 1 .

Proteinase Yield of Molecular Weight of Peptides as Used Peptides 3000-6000 1000-3000 <1000

Alcalase 2,4 1 44% 20% 64% 16%

Corolase PP 38% 33% 47% 20%

Rhozyme P41 39% 18% 76% 6%

As it appears from Table 1 the yield of peptides of the three peptide products was low in comparison with the yield in Example 1 to 4. The low yield was due to the fact that the GR81PP-membranes are impermeable to peptides having a molecular weight exceeding 6000 and have a slight permeability tc peptides having a mole- cular weight exceeding about 4000.

EXAMPLE 7 Preparing peptide products from fresh cheese whey for use in food products for persons allergic to cow's milk by making use of combinations of different prote¬ inases.

A casein-free and lactose-free whey protein con¬ centrate was prepared as outlined in Example 1. The whey concentrate was subjected to hydrolysis with combina- tions of Alcalase 2.4 L, Corolase PP and Rhozyme P41, each individual hydrolysis being carried out with two of said proteinases simultaneously. Each hydrolysis was continued until the process had practically completed corresponding to a degree of hydrolysis ranging between 12 and 17% in dependence on the used combination of pro¬ teinases. The peptide products were obtained by ultra- filtration on GRδlPP-membranes as outlined in Example 6. The combination of Alcalase 2.4 L (6.5 ml/kg of whey protein) and Rhozyme P41 (20 g/kg of whey protein) proved to give a particularly appropriate peptide pro¬ duct, both with respect to the obtained high yield of

peptides in the peptide product (74 % by weight) and with respect to the advantageous molecular weight di¬ stribution of peptides in the peptide preparation, in which the major portion of the peptides (about 70%) had a molecular weight ranging between 1500 and 3000, and less than 15% had a molecular weight below 1000.

EXAMPLE 8 Preparing 135 kg peptide product from fresh cheese whey hydrolyzed with a mixture of Alcalase 2.4 L and Rhozyme P41 for use in nutrients for persons aller¬ gic to cow's milk.

Alcalase 2.4 L and Rhozyme P41 were preferred because this combination according to Example 7 resulted in the most appropriate peptide product.

4000 liters of a casein-free and lactose-free whey protein concentrate with a protein content of 5 % by weight was prepared as specified in Example 5. The whey protein concentrate was heated to 50°C and adjusted to pH 7.5 with a base mixture consisting of Mg(0H) ₂ , Ca(0H) ₂ , KOH and NaOH. The hydrolysis was started by the addition of 1300 ml of Alcalase 2.4 L and 4.0 kg of Rho¬ zyme P41 slurried in 20 liters of water. The pH-value was kept constant by means of a base mixture as outlined in Example 5, and the hydrolysis was continued until at¬ taining a degree of hydrolysis of 16 to 17%. The pep¬ tides were subsequently separated from non-hydrolyzed whey protein and proteinases by ultrafiltration on GRβlPP-membranes (membrane area 35 m ² ). The yield of peptides in the peptide amounted to about 60% of the protein content of the whey protein concentrate and the peptide product was equal to the corresponding product prepared according to Example 7. The obtained peptide product was for a 2-month period of experiment given as daily peptide supplement (10 g the day) to 10 children at the age of 0 to 7 years with a clinically, well

proven allergy to cow's milk and the children concerned showed no sign of allergic reactions.

EXAMPLE 9 Preparing peptide products from commercial whey protein concentrate.

Whey protein concentrates produced from cheese whey according to a method consisting of ultrafiltration and diafiltration, strong heat treatment, vacuum evapo- ration and spray drying are commercially available from various companies. The whey protein concentrate applied in this case (Lacprodan-80 from Denmark Protein A/S, Denmark) showed a protein content of about 80%, of which about 30 to 40 % by weight was casein, and a lactose content of 10 to 12%. The whey proteins are denaturated and therefore insoluble when mixing the powder in water. On the contrary, a stable slurry is obtained. By the hy¬ drolysis of Lacprodan-80 with Alcalase 2.4 L (the degree of hydrolysis = 12%) in a control experiment a peptide product with an extremely bitter flavour was obtained.

The casein contained in Lacprodan-80 was eli¬ minated by hydrolysis with Bacillus subtilis proteinase (Neutrase, Novo Industri A/S, Denmark) :

A quantity of 10 liters of a suspension of Lacprodan-80 having a protein content of 5% was heated to 50°C and adjusted to a pH-value of 7.5 with 4.0 NaOH. The hydrolysis of the casein was started by the addition of 10 ml of Neutrase. The pH-value was kept constant by continuous titration with 4.0 N NaOH, and the hydrolysis was continued until the process was completed corres¬ ponding to a degree of hydrolysis of about 4% of all peptide bondings of the protein in Lacprodan-80. The casein cleavage products and lactose were then elimina¬ ted by ultrafiltration and diafiltration on GR81PP-mem- branes. The yield of the peptides of the permeate was 28% which agreed well with the casein content in

Lacprodan-80. The proteins retained in the retentate now constituted the casein-free and lactose-free whey prot¬ ein concentrate in which denaturated whey proteins were still occurring as an aqueous slurry. Retentates pro- duced according to this method were subsequently sub¬ jected to hydrolysis either solely with Alcalase 2.4 L as outlined in Example 1 or with Alcalase 2.4 L together with Rhozyme P41 as specified in Example 7. The hydroly- zates were then ultrafiltrated on GR61PP-membranes (as in Example 1) or on GR81PP-membranes (as in Example 7). The peptide products thus prepared were, as regards lack in bitterness, yield of peptides and molecular weight distribution, substantially similar to the peptide pro¬ ducts produced from fresh cheese whey according to Exam- pie 1 and Example 7. The peptide products according to Example 9, however, had a faint, burnt taste possibly caused by the heat treatment of Lacprodan-80 in connec¬ tion with the preparation of said product.

EXAMPLE 10

Preparing peptide products from Lactalbumin. Lactalbumin consisting of caseins and heat-dena- turated whey proteins was prepared from 100 liters of fresh cheese whey according to the following method which corresponds in principle to industrial preparation of lactalbumin:

Cheese whey was adjusted to pH 4.6 with 2 N HCl and heated to 90°C for 30 minutes. A slurry of casein and heat-denaturated whey protein, constituting together lactalbumin, was collected by centrifugation and resus- pended in water so that its protein content attained 5%. By a control experiment a sample of lactalbumin was subjected to hydrolysis with Alcalase 2.4L, thereby pro¬ viding a peptide product having an extremely bitter taste. The caseins contained in lactalbumin thus pre¬ pared was subjected to hydrolysis with Neutrase as set

out in Example 9. The ultrafiltration carried out after the Neutrase-hydrolysis resulted in a permeate with a yield of peptides of about 32% of the total protein amount of lactalbumin. The casein-free and lactose-free lactalbumin thus prepared was subjected to hydrolysis either solely with Alcalase 2.4L or with Alcalase 2.4 L together with Rho¬ zyme P41 and the peptide products were obtained as out¬ lined in Example 9. The obtained peptide products free of bitter taste corresponded closely with the peptide products obtained according to Example 9.