Process for improving the quality of whey protein

Details Process for improving the quality of whey protein Process for improving the quality of whey protein

1982-09-30

1984-07-17

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

426583, 426614, 260112R, A23J 120, A23J 302

Patent

active

044606150

ABSTRACT:
A process for improving the quality of whey protein, characterized by maintaining whey protein solution at a pH of from 8.5 to 11.5 and a temperature of from 35.degree. to 50.degree. C., adding to the solution a mixture of at least one acid selected from citric acid, phosphoric acid, polyphosphoric acids, phytic acid and oxalic acid with at least one acid selected from hydrochloric acid, sulfuric acid, lactic acid, tartaric acid, succinic acid and maleic acid so as to adjust the pH of the solution to 6-8. By the process of this invention, it is possible to obtain a whey protein having improved brittleness and excellent bending strength.

REFERENCES:
patent: 3922375 (1975-11-01), Dalan et al.
patent: 3930039 (1975-12-01), Kuipers
patent: 4089987 (1978-05-01), Chang
patent: 4267100 (1981-05-01), Chang et al.
patent: 4361588 (1982-11-01), Herz
patent: 4362761 (1982-12-01), Chang et al.

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