Preparation of a hypoallergenic whey protein hydrolyzate and food
AssigneeNestec S.A.
InventorsRolf Jost, Niklaus Meister, Julio C. Monti
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Abstract
To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic hydrolyzate is subjected to a heat treatment to denature proteins which remain intact after the first hydrolysis and which constitute allergens, and then the heated hydrolyzate is cooled. The cooled heat-treated hydrolyzate then is hydrolyzed by a proteolytic enzyme to provide a hydrolyzate substantially free of allergens of protean origin.
Claims25
A process for the preparation of a hypoallergenic whey material based product comprising:
- hydrolyzing a whey material containing whey proteins with enzymes selected from a group of enzymes consisting of trypsin, chymotrypsin and pancreatin to provide a first enzymatic hydrolyzate;
- heating the first hydrolyzate for from 3 minutes to 10 minutes at a temperature of from 80.degree. C. to 100.degree. C. at a pH of from 6 to 8 to denature proteins remaining intact after the first hydrolysis;
- cooling the heated first hydrolyzate to a temperature of from 40.degree. C. to 60.degree. C.;
- subjecting the cooled first hydrolyzate to hydrolysis with enzymes selected from a group of enzymes consisting of trypsin, chymotrypsin, pancreatin and mixtures of trypsin and chymotrypsin to hydrolyze the intact denatured proteins in the first hydrolyzate for providing a second hydrolyzate substantially free of allergens of protein origin;
- and then
- heating the second hydrolyzate to thermally inactivate the enzyme for providing a substantially allergen-free hydrolyzate product.
A process according to claim 13 wherein the whey material is a whey selected from a group consisting of (i) a whey obtained from cheese making, (ii) a whey obtained from coagulation of casein by means of an agent selected from a group of agents consisting of rennet, an acid, acidifying ferments and a mixture of an acid and rennet, (iii) a whey which has been demineralized and (iv) a whey concentrate which has been demineralized and (v) combinations thereof.
A hypoallergenic product comprising hydrolyzed whey protein material from which allergens selected from a group of allergens consisting of alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins have not been removed and wherein the hydrolyzed protein material including hydrolyzed allergens is in a form of hydrolysis residues having a molecular weight not above about 10,000 so that the hydrolyzed material is substantially free from allergenic proteins and allergens of protein origin.
A hypoallergenic product comprising hydrolyzed whey material substantially free from allergens selected from a group of allergens consisting of alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins and allergens of protein origin, and wherein the allergens of the whey material have been hydrolyzed so that the product is substantially free of proteins and residues of proteins having a molecular weight above about 10,000 produced by a process comprising:
- hydrolyzing a whey material containing whey proteins with enzymes selected from a group of enzymes consisting of trypsin, chymotrypsin and pancreatin to provide a first enzymatic hydrolyzate;
- heating the first hydrolyzate for from 3 minutes to 10 minutes at a temperature of from 80.degree. C. to 100.degree. C. at a pH of from 6 to 8 to denature proteins remaining intact after the first hydrolysis;
- cooling the heated first hydrolyzate to a temperature of from 40.degree. C. to 60.degree. C.;
- subjecting the cooled first hydrolyzate to hydrolysis with enzymes selected from a group of enzymes consisting of trypsin, chymotrypsin, pancreatin and mixtures of trypsin and chymotrypsin to hydrolyze the intact denatured proteins including allergenic proteins and allergens of protein origin in the first hydrolyzate such that the second hydrolyzate is substantially free of proteins and of residues of proteins having a molecular weight above about 10,000 for providing a second hydrolyzate substantially free of allergens selected from a group of allergens consisting of alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins and allergens of protein origin;
- and then
- heating the second hydrolyzate to thermally inactivate the enzyme.
Dependencies are inferred from the claim text.