Protein Hydrolysate Compositions Stable Under Acidic Conditions
AssigneeSolae, LLC
InventorsTheodore M. Wong, Phillip S. Kerr, Parthasarathi S. Ghosh, Jason F. Lombardi, Gitte B. Lynglev, Tine Hoff, Lars LH Christensen, Peter R. Oestergaard
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Abstract
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.
Claims44
A protein hydrolysate composition comprising a mixture of oligopeptides having an average size of less than about 10,000 Daltons, wherein the composition has a degree of hydrolysis of at least about 2.5% and a solid solubility index of at least about 60% at a pH of less than about 7.0.
A process for preparing a protein hydrolysate composition, the process comprising:
- a. contacting a protein material with at least one endopeptidase that cleaves peptide bonds of the protein material to form a mixture of oligopeptides having an average size of less than about 10,000 Daltons, the mixture of oligopeptides comprising the protein hydrolysate composition;
- and
- b. lowering the pH of the protein hydrolysate composition to less than about pH 7.0, wherein the protein hydrolysate composition has a solid solubility index of at least about 60% and a degree of hydrolysis of at least about 2.5%.
A food product, the food product comprising:
- a. an edible material;
- and
- b. a protein hydrolysate composition, the composition comprising a mixture of oligopeptides having an average size of less than about 10,000 Daltons, wherein the composition has a degree of hydrolysis of at least about 2.5% and a solid solubility index of at least about 60% at a pH of less than about 7.0.
Dependencies are inferred from the claim text.