Low-phosphorus whey protein, process for producing the same, hydrolyzate of purified low-phosphorus whey protein, and process for producing the same

• Main Authors: YOSHITAKA TAMURA, SEIICHI SHIMAMURA, TERRUHIKO MIZOTA, YASUSHI KAWAGUCHI, HIROSHI OCHI, YOKO NAGASAKO
• Format: Patent
• Language: English
• Published: 22.06.1994
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

A whey protein with a phosphorus content reduced to 0.15 mg or less per gram of the protein, a process for the production thereof, a hydrolyzate of a highly purified low-phosphorus whey protein, and a process for the production thereof. The low-phosphorus whey protein is produced by adjusting the pH of a whey protein solution to 4 or below and bringing the solution into contact with a cation-exchange resin and an anion-exchange resin successively to thereby reduce the phosphorus content to 0.15 mg or less per gram of the protein. The hydrolyzate of the highly pure low-phosphorus whey protein is obtained by hydrolyzing the low-phosphorus whey protein with protease.