Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1981-01-28
1982-11-09
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
424177, 426 56, 426657, 426491, 435 69, 435272, A23C 2300, A23J 300, C12P 2106, C07G 700
Patent
active
043584659
ABSTRACT:
Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic hydrolysis with at least one proteolytic enzyme that simulates proteic digestion in vivo in the human body, ultrafiltering the resultant hydrolysate with a membrane that retains the enzyme to obtain a permeate containing phosphopeptides and non-phosphorylated peptides, adding to the permeate a bivalent cation salt to form aggregates of the phosphopeptides, subjecting the resultant solution to ultrafiltration with a membrane that retains the phosphopeiptide aggregates, and recovering the retained phosphopeptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.
REFERENCES:
patent: 3970520 (1976-07-01), Feldman et al.
patent: 3974294 (1976-08-01), Schmille et al.
patent: 4172072 (1979-10-01), Ashmead
Brule et al., Preparation of Native Phosphocaseinate by Combining Membrane Ultrafiltration and Ultracentrifugation, J. Da. Sci., vol. 62, No. 6, 1979, pp. 869-875.
Chefftel C., Solubilisation Enzymatique Continue Du Concentre Proteique De Poisson, Essai De Recyclage Des Enzymes, Ann. Technol. Agric., vol. 21, 1972, pp. 423-433.
Chem. Abst., vol. 87: 148285P, No. 19, 7 Nov. 1977, p. 265.
Chem. Abst., vol. 91: 173597g, No. 21, 19 Nov. 1979, p. 523.
Brule Gerard
Fauquant Jacques
Piot Michel
Roger Loic
Institut National de la Recherche Agronomioue
Naff David M.
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