Title:
PRODUCTION OF WHEY PROTEIN HAVING IMPROVED FORAMING STABILITY
Document Type and Number:
Japanese Patent JPS6196956
Kind Code:
A
Abstract:
PURPOSE: To produce whey protein having improved foaming stability, by treating whey, whey protein or its condensate with trypsin under a specific condition.
CONSTITUTION: Whey, whey protein, or whey protein condensate is adjusted to 6.5W9pH and to 20W55°C, prederably the whey protein or its condensate is processed into an aqueous solution having 0.1W70wt% protein concentration. Then, it is blended with trypsin in a weight ratio of the enzyme/the substrate of 1/5W1/90, and hydrolyzed partially.
Inventors:
TATSUMI KIYOSHI
DOUSAKO SHIYUNICHI
KAKO MASATOSHI
DOUSAKO SHIYUNICHI
KAKO MASATOSHI
Application Number:
JP21736184A
Publication Date:
May 15, 1986
Filing Date:
October 18, 1984
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A23J1/20; A23C21/02; A23J3/08; (IPC1-7): A23C21/02; A23J1/20; A23J3/02
Attorney, Agent or Firm:
Kiyoya Fujino (1 outside)