Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Albumin
Patent
1986-07-09
1987-12-08
Short, Patricia A.
Chemistry: natural resins or derivatives; peptides or proteins;
Proteins, i.e., more than 100 amino acid residues
Albumin
530365, C07K 326
Patent
active
047119535
ABSTRACT:
A process of obtaining an .alpha.-lactalbumin enriched product from whey of various origins is disclosed. A first ultrafiltration is carried out on unpasteurized raw whey with membranes having cut-off greater that 5,000 (e.g. 50,000) at a pH between 6:3 and 7 (e.g. 6.6) and a temperature between 30.degree. and 60.degree. C. thereby retaining whey proteins. The ultrafiltrate then undergoes a second ultrafiltration with a membrane capable of retaining .alpha.-lactalbumin (cut-off about 1,200 and 2,000) which is preferably diafiltration. Depending on whether starting whey is acid whey or sweet whey the resulting product may contain practically no CMP or some (e.g. 25%). The resulting product is useful as a mother's milk substitute, pharmaceutical, intensive care or therapeutic food, or tryptophan enriched nutrient.
REFERENCES:
patent: 4036999 (1977-07-01), Grindstaff
patent: 4042575 (1977-08-01), Eustache
patent: 4163069 (1979-07-01), Melachouris et al.
patent: 4265924 (1981-05-01), Buhler et al.
"Prefiltration of Cottage Cheese Whey to Reduce Fouling of . . . " D. Lee and R. Merson, Journal of Food Science, vol. 41; No. 1, pp. 403-410.
Kirk, Othmer Encyclopedia, vol. 15, pp. 563-564.
Cheese and Fermented Milk Foods, 2nd Ed., 1977, Kosikowski et al., pp. 447-448.
Brule Gerard
Maubois Jean-Louis
Piot Michel
Roger Loic
Institut De La Recherche Agronomique
Short Patricia A.
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