Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1992-04-23
1994-10-04
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426 42, 426491, 435 681, 435272, 514 2, 514 6, 514 7, 530300, 530352, A23J 300, C12P 2106, A61K 3718, C07K 100
Patent
active
053524764
ABSTRACT:
Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is used to separate phosphopeptides which are retained by the membrane in a retentate from the non-phosphorylated peptides which pass through the membrane in an ultrafiltrate. The phosphopeptides in the retentate are disaggregated and are subjected to further membrane ultrafiltration where the phosphopeptides pass through the membrane and are separated from the enzyme. The non-phosphorylated peptides have nutritive value and can be used to form compositions for providing nutrition. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.
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Brule Gerard
Fauquant Jacques
Piot Michel
Roger Loic
Institut National de la Recherche Agronomique
Naff David M.
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