Modification of foaming properties of proteins
AssigneeNovozymes A/S
InventorShengi A. Chen
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Abstract
The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparations and and food products that comprise them.
Claims28
A method for producing a high-foaming modified whey protein preparation, said method comprising contacting (a) an aqueous solution of a whey protein preparation having a concentration of between about 10 and about 35% w/w whey protein dry solids with (b) a protease preparation comprising a glu/asp-specific protease, under conditions that result in digested whey proteins having a degree of hydrolysis of between 4 and 10%, wherein said digested whey proteins exhibit a foaming overrun of at least about 1200% when whipped.
A method for producing a high-foaming modified whey protein preparation, said method comprising
- a) providing an aqueous solution of a whey protein preparation at a concentration of between about 10 and about 35% w/w dry solid;
- b) adding a purified glu/asp-specific protease in an amount of about 0.1-100 mAU/g whey protein to form a reaction mixture;
- and
- c) incubating said reaction mixture at a pH of between about 5 and about 8 and a temperature between about 20° C. and about 65° C., until digested whey proteins having a degree of hydrolysis of between about 4 and about 10% are obtained;
- wherein said digested whey proteins exhibit at least about 2-fold increased foaming capacity relative to undigested whey proteins.
A whey protein preparation which
- (a) comprises at least about 3% fat by weight;
- (b) exhibits a degree of hydrolysis of between about 4 and about 8%;
- and
- (c) exhibits a foaming overrun of at least about 1200%.
Dependencies are inferred from the claim text.