IMMUNOGENIC PROTEIN HYDROLYSATE WITH REDUCED ALLERGENICITY

• Main Authors: JACOBSEN, Lotte Neergaard, KLITGAARD, Søren, SØRENSEN, Hans Peter, NIELSEN, Ditte Møller, BERTELSEN, Hans
• Format: Patent
• Language: English; French
• Published: 09.09.2022
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MAKING THEREOF; MEDICAL OR VETERINARY SCIENCE; MILK OR CHEESE SUBSTITUTES; 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; 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 new whey protein hydrolysate having reducedallergenicity and retained immunogenicity. The new whey protein hydrolysate is also characterized by having a low amount of larger peptides. The invention furthermore relates to a method of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising this new whey protein hydrolysate. La présente invention concerne un nouvel hydrolysat de protéine de lactosérum ayant une allergénicité réduite et une immunogénicité conservée. Le nouvel hydrolysat de protéine de lactosérum est également caractérisé en ce qu'il présente une quantité faible de plus grands peptides. L'invention concerne en outre un procédé de préparation des nouveaux hydrolysats de protéine de lactosérum, des utilisations des nouveaux hydrolysats de protéine de lactosérum et des produits alimentaires comprenant ce nouvel hydrolysat de protéine de lactosérum.