Threonine-reduced whey protein dominant baby milk food, and proc

Details Threonine-reduced whey protein dominant baby milk food, and proc Threonine-reduced whey protein dominant baby milk food, and proc

1996-07-29

1999-06-29

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426491, 426656, 426801, A23C 9142, A23C 920, A23C 2100

Patent

active

059166215

DESCRIPTION:

BRIEF SUMMARY
SPECIFICATION

The invention relates to whey protein dominant milk baby foods that may contain hydrolysed foods.
In the production of milk baby foods that may contain hydrolysed foods, among other things, cow's milk or constituents of cow's milk are used. Cow's milk proteins, for example, (caseins and whey proteins) are numbered among these. Cow's milk proteins, though, differ considerably from those of human milk. One of the essential differences exists in the ratio of casein to whey proteins. While cow's milk has a whey protein/casein ratio of approximately 20:80, in human milk, it is approximately 60:40 (50:50).
In order to be able to produce milk baby foods, which can also be called formulas, bovine whey proteins must be accordingly added to the cow's milk. Foods of this kind, which are called whey protein dominant foods, though, have the disadvantage that due to their higher threonine content in comparison to human milk, they lead to a perceptibly higher threonine level in the plasma of infants. With regard to this, please refer to the Journal of Pediatric Gastroenterology and Nutrition 1992, 14, pp. 450-455, for example.
These perceptibly increased threonine values are detected in all standard whey protein dominant formulas. But since the constituents of formulas should be adapted as much as possible to the composition of human milk, there is a need to reduce the threonine content in formulas.
Surprisingly, it has now been discovered that the analytically determined threonine contents in whey powders and whey protein concentrates that are added as whey proteins in the production of formulas, are significantly higher than the theoretically possible threonine content values that have been ascertained mathematically based on amino acid sequence data of the individual whey proteins. This led to the surprising realization that the increased threonine values in standard formulas must be due to the added whey proteins.
Consequently, the object of the present invention is to prepare a whey protein dominant milk baby food or formula with a reduced threonine content.
This object is attained by the teaching of claim 1.
Whey powder or whey protein concentrates that are used in the production of milk baby foods are obtained exclusively from sweet whey. Sweet whey is produced by precipitation of caseins from milk by using the rennet enzyme (chymosin).
In this precipitation, the kappa (.ae butted.)-casein in cow's milk is fractioned into para-.ae butted.-casein and glycomacropeptide (GMP). The para-.ae butted.-casein precipitates along with the other caseins (.alpha.-, .beta.-, .gamma.-caseins) of cow's milk. The GMP, however, remains in solution and consequently with the whey proteins. This means that whey powder or whey protein concentrates that are obtained from sweet whey (rennet whey) also still contain the GMP in addition to the actual whey proteins, which must in fact be taken into account with the caseins. The GMP surprisingly is now distinguished by a very high content of threonine. It has been calculated that whey proteins that contain the GMP of .ae butted.-casein contain approximately 50% more threonine than whey proteins that do not contain this GMP.
Consequently, in the production of formulas, which is known per se, the crux of the present invention is to add whey proteins or whey powder that do not contain any GMP or whose GMP content has been partially or completely removed.
If the intent is to use whey powder and whey protein concentrates obtained from sweet whey, then the residual GMP remaining in solution in the casein precipitation and consequently remaining with the whey proteins, must be partially or completely removed by means of suitable processes. This can be undertaken with the aid of ultra-filtration, for example. After the pH value of the sweet whey is adjusted to below 4.0, ultra-filtration is performed. A permeate obtained in this way contains the GMP, while the residue contains the concentrated whey proteins. In this manner, the GMP can be removed from sweet whey (rennet whey), for ex

REFERENCES:
patent: 4485040 (1984-11-01), Roger et al.

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