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US 6,787,168 B1Granted
Peptide product
OwnerJames W. Sawhillinventor
Life of this patent
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Abstract
a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non-allergenic and lacks the bitter taste that some other peptide products have. If can be used to make milk replacement products and various other food products.
Claims18
A method of hydrolyzing a protein comprising
- (A) preparing an aqueous solution of said protein at a temperature of about 80 to about 125° F. and a concentration of about 5 to about 20 wt %, where said protein is from cow's milk and is selected from the group consisting of whey protein concentrate and casein;
- (B) digesting said aqueous solution with about 0.01 to about 1 wt % of a first fungal protease until the degree of hydrolyzation is about 16 to about 25%;
- (C) digesting said aqueous solution with about 0.01 to about 1 wt % of a second fungal protease until the degree of hydrolyzation is about 22 to about 40;
- and
- (D) evaporating water from said solution.
2 more elements
A method of hydrolyzing whey protein concentrate comprising
- (A) preparing an aqueous solution of said whey protein concentrate at a temperature of about 100 to about 115° F. and a concentration of about 8 to about 10 wt %;
- (B) digesting said aqueous solution with about 0.05 to about 0.3 wt % of a first fungal protease until the degree of hydrolyzation is about 20 to about 25%;
- (C) digesting said aqueous solution with about 0.05 to about 0.3 wt % of a second fungal protease until the degree of hydrolyzation is about 23 to about 35%;
- (D) adjusting the pH of said solution to between about 6.5 and about 7.0;
- and
- (E) evaporating water from said solution.
3 more elements
A method of hydrolyzing whey protein concentrate comprising
- (A) preparing an aqueous solution of about 8 to about an 18 wt % whey protein concentrate from a whey protein concentrate that has a protein concentration of about 65 to about 80 wt %;
- (B) adding to said solution about 0.05 to about 0.3 wt % of a protease from the fungus Aspergillus oryzae;
- (C) heating said solution at a temperature of about 100 to about 115° F. until the degree of hydrolyzation is about 20 to about 25%;
- (D) adding to said solution about 0.05 to about 0.03 wt % of a protease from the fungus Aspergillus oryzae;
- (E) heating said solution at a temperature of about 100 to about 115° F. until the degree of hydrolyzation is about 23 to about 35%;
- (F) adjusting the pH of said solution to between about 6.5 and about 7.0;
- and
- (G) evaporating water from said solution.
5 more elements
Dependencies are inferred from the claim text.