Immunogenic protein hydrolysate with reduced allergenicity
AssigneeArla Foods Amba
InventorsHans Peter Sørensen, Hans Bertelsen, Søren Klitgaard, Lotte Neergaard Jacobsen, Ditte Møller Nielsen
Life of this patent
Estimating the term…
Abstract
The present invention relates to a new whey protein hydrolysate having reduced allergenicity and retained immunogenicity. The new whey protein hydrolysate is also characterized by having a low amount of larger peptides. The invention furthermore relates to a method of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising this new whey protein hydrolysate.
Claims13
A whey protein hydrolysate composition having the following characteristics:
- i) comprising peptides with a molecular weight of 2500 Da or above in an amount of 7.5% by weight of the total protein content or less;
- ii) an allergenicity corresponding to a concentration of beta-lactoglobulin (BLG) being less than 500 mg BLG/kg protein as measured in an RBL cell assay;
- iii) an immunogenicity based on the serum IgG titre of immunised animals that is essentially the same as for non-hydrolysed whey protein;
- iv) comprising essentially no intact protein, and wherein the degree of hydrolysis is at least 17%.
2-14. (canceled)
A method of preparing a whey protein hydrolysate comprising:
- a) providing a solution comprising whey protein;
- b) adding at least a subtilisin from Bacillus licheniformis, a thermolysin from Bacillus amyloliquefaciens and a cysteine endoprotease from Ananas comosus to the solution comprising whey protein and performing a first hydrolysis step;
- c) heat-treating the hydrolysed solution of b) by adjusting the temperature to at least 60° C. and maintaining the temperature at least at 60° C. for a time sufficient to unfold remaining folded protein;
- d) adjusting the temperature of the heat-treated solution of c) to a temperature of 50° C. to 70° C.;
- e) adding at least subtilisin from Bacillus licheniformis to the hydrolysate of d) and performing a second hydrolysis step;
- and
- f) inactivating the enzymes when the degree of hydrolysis is at least 17% to obtain a whey protein hydrolysate.
Dependencies are inferred from the claim text.