Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-09-06
1998-04-28
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426271, 426478, 426491, 426583, 426656, 426657, A23C 9146
Patent
active
057441790
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a low-phosphorus whey protein, a manufacturing method thereof, a low-phosphorus purified whey hydrolysate and a manufacturing method thereof. More particularly, the present invention relates to a low-phosphorus whey protein useful for enriching various foods with nutritive value and protein, an easy and low-cost manufacturing method of the protein, a low-phosphorus purified whey hydrolysate which is useful as a substitutional substance of protein or amino acid for various food products and drug medicine and as a material for cosmetics, and a manufacturing method thereof.
In the following description, the term "protein (or a whey protein) hydrolysate" is defined as a mixture of peptide and free amino acid available from a hydrolysate of protein (or a whey protein); and the term "free amino acid content" is a weight percentage of the free amino acid content relative to the total amino acid content in the protein (or the whey protein) hydrolysate.
BACKGROUND ART
Whey is available as a by-product from manufacture of cheese or casein from cow's milk, and protein contained in the whey (hereinafter sometimes referred to as "whey protein") has a high nutritive value. A whey protein concentrate available by increasing the whey protein content has a further higher nutritive value as well as such excellent properties as a foaming propertiy, a high solubility and a good gel forming property. It is therefore applied in many food products such as dairy products, drink, meat products, sweets and cakes, and bread. Another use thereof is for enriching infant formula with protein.
More recently, utilization of peptide is attracting the general attention in various areas because of excellent nutritional and physiological properties including a high digestibility, a low antigenicity, a low osmic pressure, and a physiological activity as compared with a mixture of protein and amino acid of the same amino acid composition. Application of peptide is therefore studied, in addition to the conventional utilization in food products, widely in cosmetics and drug medicine. Enzymatic hydrolysate of whey protein is studied because of the suitability for industrial preparation in a large quantity of peptide.
Along with the expansion of uses, these whey protein and hydrolysates thereof are now required to have a unique quality in response to individual uses. When using whey protein or a hydrolysate thereof as a material for medical purposes, various restrictions are imposed on the chemical composition thereof, thus requiring a high-level purity.
It has recently been clarified that over-ingestion of phosporus from foods exerted an adverse effect on bone metabolism, and inhibition of the amount of ingested phosphorus is now attracting the general attention. In the medical area, for example, increase in the phosphorus concentration in blood of a patient subjected to dialytic treatment to remedy renal failure is now known to cause bone growth inhibition and other diseases, and as a result, it is desired to reduce the phosphorus content in foods ingested by such a patient. Since there is unavailable an effective therapeutic method without a side effect against hyperphosphatemia caused by various factors, there is a demand for low-phosphorus nutritive foods for patients thereof.
Because there is a demand for foods with a reduced phosphorus content as described above, achievement of a reduced phosphorus content in protein, an essential nutrient, is particularly an important task. For example, when aiming at improving the inorganic composition of whey protein, it is the usual practice to desalt whey protein. It is however very difficult to reduce the phosphorus content. It has actually been impossible to manufacture whey protein with a phosphorus content per gram of protein reduced to below 0.15 mg.
The known conventional methods for removing phosphorus contained in foods include: (a) a method of contacting skim milk having a pH adjusted to 5.2 to 8.0 with an anion exchanger (Japanese Patent Pr
REFERENCES:
patent: 2566477 (1951-09-01), Abrahamczik
patent: 3974294 (1976-08-01), Schwille et al.
patent: 4981704 (1991-01-01), Thibault
Kawaguchi Yasushi
Mizota Teruhiko
Nagasako Yoko
Ochi Hiroshi
Shimamura Seiichi
Morinaga Milk Industry Co. Ltd.
Pratt Helen
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