Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Enzymatic production of a protein or polypeptide
Patent
1993-11-30
1997-11-25
Naff, David M.
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Enzymatic production of a protein or polypeptide
426 41, 435 712, 435222, C12P 2106, C12P 2104, C12N 956, A23C 2102
Patent
active
056911653
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a 371 of PCT/DK92/00170 filed May 27, 1992, which is incorporated herein by reference.
The invention comprises a method for production of a whey protein hydrolyzate.
Many methods for production of a protein hydrolyzate with good organoleptic properties can be carried out with a low yield only. Thus, it is the purpose of the invention to indicate a method for production of a protein hydrolyzate with good organoleptic properties, which can be carried out with a relatively high yield.
Surprisingly, according to the invention it has been found that a certain combination of a non-pH-stat hydrolysis and an ultrafiltration/microfiltration provides a process for production of a well tasting and organoleptically acceptable product in high yield.
Thus, the method according to the invention for production of a whey protein hydrolyzate is characterized by the fact matter and water is mixed to a slurry with a protein content up to about 20%, preferably up to 12%, out, a protease producible by means of B. licheniformis, preferably Alcalase.RTM., and/or a protease producible by means of B. subtilis, preferably Neutrase.RTM., by means of a non-pH-stat method to a DH of between 15 and 35%, ultrafiltration/microfiltration unit with cut-off value above 10,000, the permeate constituting the protein hydrolyzate, and
It is to be understood that all kinds of whey protein products can be used in step 1, e.g. the usual whey protein produced in relation to cheese manufacture.
In regard to the proteolytic enzyme(s) it is especially preferred to use Alcalase.RTM. (with a high pH optimum) first, and then Neutrase.RTM. (with a lower pH optimum). This is especially well suited to the non-pH-stat-method used according to the invention.
It is to be understood that the enzyme inactivation (step 5)) can be carried out before the ultrafiltration/microfiltration (step 4)). Also, it is to be understood that step 5 can be omitted altogether, if the cut-off value of the membrane is low enough to retain all enzymes in the concentrate.
A whey protein hydrolyzate with a composition similar to the whey protein hydrolyzate produced by means of the method according to the invention is described in U.S. Pat. No. 4,427,658.
Also, EP 226221 describes a whey protein hydrolyzate, which however, in contradistinction to the whey protein hydrolyzate produced by means of the method according to the invention is free from lactose and is produced by means of the pH-stat techniques.
Also, U.S. Pat. No. 4,293,571, EP 321603 and EP 322589 describe a whey protein hydrolyzate, which is produced by hydrolysis with subsequent heat treatment, in contradistinction to the whey protein hydrolyzate produced by means of the method according to the invention, i.e. by means of heat treatment with subsequent hydrolysis. The high values of the degree of hydrolysis which can be obtained according to the invention, cannot be obtained with the prior art methods.
EP 65663 describes a whey protein hydrolyzate, which is produced without heat treatment before the hydrolysis, in contradistinction to the method according to the invention.
In Research Disclosure, August 1981 no. 20826 a method similar to the method according to the invention is described. However, the prior art method is restricted to blood as the starting material, and also, the prior art method is performed by means of the pH-stat method.
To the best of the applicant's knowledge, all prior art methods for production of a whey protein hydrolyzate give rise to a whey protein hydrolyzate with an unacceptable taste. The whey protein hydrolyzate according to the invention has a marked agreeable taste. Also, in relation to many of the prior art methods for production of whey protein hydrolyzate the end product is obtained in a low yield and/or at high production cost.
Many of the prior art methods for production of whey protein hydrolyzate give rise to a whey protein hydrolyzate which is not heat stable and not fully soluble in a broad pH interval. The whey protein
REFERENCES:
patent: 4427658 (1984-01-01), Maubois et al.
patent: 4636388 (1987-01-01), Lin et al.
Eriksen Svend
Hansen Ole Regnar
Nielsen Per Munk
Gregg, Esq. Valeta
Naff David M.
Novo Nordisk A S
Zelson Esq. Steve T.
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