Drug – bio-affecting and body treating compositions – Extract – body fluid – or cellular material of undetermined... – Milk or colostrum
Patent
1992-11-13
1995-03-14
Robinson, Douglas W.
Drug, bio-affecting and body treating compositions
Extract, body fluid, or cellular material of undetermined...
Milk or colostrum
429491, A61K 3520
Patent
active
053975774
DESCRIPTION:
BRIEF SUMMARY
The invention relates to the obtaining of beta casein from rennet casein. It relates more particularly to a method and also to a device adapted to obtain a solution of beta casein from a suspension or solution of rennet casein.
It is known to obtain rennet casein from the precipitation of micells of caseins of a mammal milk after hydrolysis of the casein by the rennet or by any other enzyme or mixture of enzymes of animal, vegetable, bacterial or fungal origin capable of hydrolyzing the pHe-Met 105-106 bond of kappa casein. After the separation of the lactoserum and the washing of the curds, an insoluble product is obtained which contains all the caseins of the milk thus used, except for the hydrophilic fraction which stabilizes the micell and is released by the enzyme--i.e., the caseino macropeptide. The other product of the enzymatic reaction is referred to as para kappa casein.
Amongst the caseins present in this insoluble product produced by the curdling of mammal milks, beta casein is known to have numerous functional, technological and physiological properties bound up with its physico-chemical characteristics. These properties include more particularly: hydrophobicity. This property also plays a part in the stabilization of the micellar structure in association with the colloidal phosphate and plays a part in the texture of cheese-making curds; considerable richness in lysine and tryptophane; hydrolysis of beta casein leads to: absorption of mineral elements, and play a role comparable to opiate derivatives which influence sleep, the secretion of insulin and control of the appetite.
It is known that beta casein has the property of becoming solubilized when the temperature goes down and the quantity of beta casein dissociating cold from the micell increases in the course of time, although 75% of this quantity is released in the first 15 minutes (CREAMER et al, NZ J. Dairy Science Technol. 12, 58-66, 1977).
The quantity of beta casein capable of cold solubilization also depends on the protein concentration used and also on the concentration of colloidal phosphate present (PIERRE and BRULE, Journal of Dairy Research 48, 417-428, 1981).
Having regard to the numerous properties of beta casein, it is clearly important to develop a process which can be economically used in industry and which enables beta casein to be separated from the other caseins present in the medium. In the past a certain number of attempts to solve this problem have been made.
One example of such an attempt is represented by French Patent No. 2 592 769, which discloses a method of obtaining a substance enriched in beta casein by separation of the beta casein from a mammal milk or a derivative of mammal milk, such as a caseinate, the process being more particularly performed by a molecular sieving technique using a micro-filtration membrane.
This prior art technique has a certain number of disadvantages, amongst which the following may be noted: concentration and adequate purity, and certain handicap to the extrapolation of this process to the industrial level.
It is therefore an object of the invention to provide a new method for obtaining beta casein which is free from the disadvantages of the prior art methods and which can be used industrially. The invention starts from the realization that beta casein can be extracted from rennet casein and that such extraction gives excellent yields both in concentration and purity.
Accordingly a first aspect of the invention has for its object a process for obtaining a solution of beta casein from rennet casein as produced by the enzymatic curdling of milk. One of the original features of the process according to the invention in comparison with the prior art technique disclosed in French Patent No. 2 592 769 resides in the use not of a caseinate, but of a rennet casein in which kappa casein, the main contaminant found in the extraction of beta casein, is hydrolyzed to form para kappa casein, which has a much lower solubility.
The method according to the invention is therefore characterized in
Le Magnen Christine
Maugas Jean-Jacques
Behr Omri M.
Eurial - Parc Club du Perray
McDonald Matthew J.
Robinson Douglas W.
Witz Jean C.
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