Protein hydrolysates and method of making
AssigneeLeprino Foods Company
InventorsMadison V. Blanton, Richard K. Merrill, Shannan E. Guck
Life of this patent
Estimating the term…
Abstract
Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.
Claims29
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising at least one dairy protein;
- adjusting the pH of the solution to about 10.4 or more to form a basic protein solution, cooling the basic protein solution by adjusting the temperature of the solution to about 50° F. or less;
- and
- adding a protease enzyme to the basic, cooled protein solution, wherein the protease enzyme converts at least a portion of the dairy protein to dairy protein hydrolysates having a weight average molecular weight of about 1000 to about 10,000 Daltons.
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising at least one dairy protein;
- cooling the solution by adjusting the temperature of the dairy protein solution to about 50° F. or less;
- adjusting the pH of the solution to about 8 or more;
- and
- adding a protease enzyme to the cooled, basic protein solution, wherein the protease enzyme converts at least a portion of the protein to dairy protein hydrolysates having a weight average molecular weight of about 1000 to about 10,000 Daltons.
A method of making whey protein hydrolysate, the method comprising:
- (a) providing a solution comprising about 1% by wt. of whey protein concentrate;
- (b) adjusting the temperature of the solution to about 45° F.;
- (c) adjusting the pH of the solution to about 10.4 by adding a pH adjuster selected from the group consisting of a strong base, a sequestrant, and a mixture of a strong base and a sequestrant;
- (d) mixing the solution at the 45° F. temperature;
- (e) adding a protease enzyme to the solution, wherein the protease enzyme is added in an amount of about 0.5% by weight of the whey protein concentrate;
- (f) mixing the solution either for 24 hours or until the pH drops to about 9.5 or less, and wherein the protease enzyme converts at least a portion of the whey protein to whey protein hydrolysates having a weight average molecular weight of about 1000 to about 10,000 Daltons;
- (g) incubating the solution at about 90° F. to about 140° F. for about 30 to about 300 minutes;
- (h) heating the solution to about 180° F. for about 10 minutes to inactivate the protease;
- (i) removing water from the solution to form a concentrate;
- and
- (j) drying the concentrate to form a solid composition comprising the whey protein hydrolysate.
Dependencies are inferred from the claim text.