Hidrolisado de proteìna de soro bioativo aprimorado

• Main Authors: JULIAN ROBERT REID, LINDA MAY SCHOLLUM, STEPHANIE ADELE HARVEY, RALFRISTIAN SCHLOTHAUER, RACHEL LOIS FANSHAWE, ALISTAIR CARR
• Format: Patent
• Language: Portuguese
• Published: 01.02.2005
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

"HIDROLISADO DE PROTEìNA DE SORO BIOATIVO APRIMORADO". A presente invenção está relacionada a um processo de preparação de um hidrolisado de proteína de soro a partir de um substrato de WPI tendo sabor, funcionalidade, e propriedades de inibição de ACE aprimoradas. The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.