MILK-BASED PROTEIN HYDROLYSATES AND COMPOSITIONS MADE THEREOF

• Main Authors: SALVATORE, DELPHINE, MAYNARD, FRANCOISE, THEVENIER, ANNE
• Format: Patent
• Language: English; French
• Published: 06.10.2016
• 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; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; 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

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus. L'invention concerne un procédé de préparation d'un hydrolysat de protéine de lait consistant à hydrolyser une matière protéique à base de lait avec une sérine protéase microbienne alcaline en association avec la broméline, une protéase provenant d'Aspergillus et une protéase provenant de Bacillus.