METHODS FOR PRODUCING PROTEIN PARTIAL HYDROLYSATES AND INFANT FORMULAS CONTAINING THE SAME

• Main Authors: RANGAVAJLA, NAGENDRA, NICHOLS, DEBRA, J, CHIANG, WININ, KELLY, LILY
• Format: Patent
• Language: English; French
• Published: 07.12.2006
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to a process for preparing a protein partial hydrolysate. The process involves intermixing a solution of whey protein, casein and water; adjusting the temperature and pH of the solution, adding Protease N to the solution, and allowing the solution to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 4% and 10%. The hydrolysis is ended by subjecting the solution to enzyme deactivation. L'invention concerne un procédé de préparation d'hydrolysat partiel de protéines. Ce procédé consiste: à mélanger une solution de protéines de petit-lait, de la caséine et de l'eau; à ajuster la température et le pH de la solution; à ajouter une protéase N à cette solution; et à permettre à la solution de s'hydrolyser pendant un certain temps, de sorte à obtenir un degré d'hydrolyse compris entre environ 4 et 10 %. L'hydrolyse pend fin lorsque la solution est soumise à une désactivation d'enzymes.