JPH0898656A - Whey protein peptide composition and its production - Google Patents
Whey protein peptide composition and its productionInfo
- Publication number
- JPH0898656A JPH0898656A JP6261711A JP26171194A JPH0898656A JP H0898656 A JPH0898656 A JP H0898656A JP 6261711 A JP6261711 A JP 6261711A JP 26171194 A JP26171194 A JP 26171194A JP H0898656 A JPH0898656 A JP H0898656A
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- protein peptide
- weight
- lactose
- peptide composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 152
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 152
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 152
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 116
- 239000000203 mixture Substances 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 60
- 239000008101 lactose Substances 0.000 claims abstract description 60
- 102000008192 Lactoglobulins Human genes 0.000 claims abstract description 11
- 108010060630 Lactoglobulins Proteins 0.000 claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims description 18
- 239000000758 substrate Substances 0.000 claims description 14
- 102000004157 Hydrolases Human genes 0.000 claims description 12
- 108090000604 Hydrolases Proteins 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000008267 milk Substances 0.000 abstract description 8
- 210000004080 milk Anatomy 0.000 abstract description 8
- 235000013336 milk Nutrition 0.000 abstract description 6
- 239000013566 allergen Substances 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 229940079593 drug Drugs 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 102000004190 Enzymes Human genes 0.000 description 13
- 108090000790 Enzymes Proteins 0.000 description 13
- 229940088598 enzyme Drugs 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 11
- 108090000526 Papain Proteins 0.000 description 9
- 239000004365 Protease Substances 0.000 description 9
- 102000004142 Trypsin Human genes 0.000 description 9
- 108090000631 Trypsin Proteins 0.000 description 9
- 229940055729 papain Drugs 0.000 description 9
- 235000019834 papain Nutrition 0.000 description 9
- 239000012588 trypsin Substances 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 7
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000001096 (4-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol hydrochloride Substances 0.000 description 3
- NNKXWRRDHYTHFP-HZQSTTLBSA-N (r)-[(2s,4s,5r)-5-ethenyl-1-azabicyclo[2.2.2]octan-2-yl]-(6-methoxyquinolin-4-yl)methanol;hydron;dichloride Chemical compound Cl.Cl.C([C@H]([C@H](C1)C=C)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 NNKXWRRDHYTHFP-HZQSTTLBSA-N 0.000 description 3
- NHJVRSWLHSJWIN-UHFFFAOYSA-N 2,4,6-trinitrobenzenesulfonic acid Chemical compound OS(=O)(=O)C1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O NHJVRSWLHSJWIN-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 229960001811 quinine hydrochloride Drugs 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 208000004262 Food Hypersensitivity Diseases 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000020932 food allergy Nutrition 0.000 description 2
- 230000000774 hypoallergenic effect Effects 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 235000011496 sports drink Nutrition 0.000 description 2
- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000000890 antigenic effect Effects 0.000 description 1
- -1 aromatic amino acids Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ホエータンパク質ペプ
チドと乳糖を主成分とするホエータンパク質ペプチド組
成物に関する。また、本発明は、ホエータンパク質ペプ
チドと乳糖を主成分とするホエータンパク質ペプチド組
成物を製造する方法に関する。本発明のホエータンパク
質ペプチドと乳糖を主成分とするホエータンパク質ペプ
チド組成物は、風味が良好なので医薬品や飲食品の素材
として有用である。特に、低アレルゲン化のために高度
に加水分解されたホエータンパク質ペプチドの風味を良
好なものとするので、アレルギーを予防する必要のある
ミルクやスポーツ飲料などの飲食品あるいは経腸栄養剤
などの医薬品の素材として有用である。TECHNICAL FIELD The present invention relates to a whey protein peptide composition containing whey protein peptide and lactose as main components. The present invention also relates to a method for producing a whey protein peptide composition containing whey protein peptide and lactose as main components. The whey protein peptide composition containing the whey protein peptide and lactose as the main components of the present invention has a good flavor and is therefore useful as a material for medicines and foods and drinks. In particular, because it makes the taste of highly hydrolyzed whey protein peptide good for lowering allergens, it is necessary to prevent allergies from foods and drinks such as milk and sports drinks, or pharmaceuticals such as enteral nutrition. It is useful as a material.
【０００２】[0002]
【従来の技術】食物アレルギーは、食物中に含まれてい
る種々の物質により惹起される異常反応であり、広い意
味において食物に対する生体の拒否反応ということがで
きる。そして、牛乳や乳製品中に含まれる様々な物質が
食物アレルギーに関与しているとされている。特に、牛
乳のホエータンパク質中に含まれているβ−ラクトグロ
ブリンは、人乳に含まれているタンパク質の成分と異な
っており、アレルゲン性が高いといわれている。2. Description of the Related Art Food allergy is an abnormal reaction caused by various substances contained in food, and in a broad sense, it can be said that the body's rejection reaction to food. It is said that various substances contained in milk and dairy products are involved in food allergy. In particular, β-lactoglobulin contained in the whey protein of milk is different from the component of the protein contained in human milk and is said to have high allergenicity.
【０００３】そこで、このアレルゲン性を低下させるた
めに、牛乳のホエータンパク質をタンパク質加水分解酵
素で加水分解することが行われている。例えば、ホエー
タンパク質などの乳タンパク質をタンパク質加水分解酵
素で加水分解した後、pH６〜８で80〜100 ℃、３〜10分
間加熱処理し、40〜60℃に冷却し、さらに、タンパク質
加水分解酵素で加水分解した後、加熱して酵素を失活さ
せることによりアレルゲンを実質的に含まない乳タンパ
ク質加水分解物を製造する方法〔特開平2-2319号公
報〕、カゼインやホエータンパク質などの乳タンパク質
をタンパク質加水分解酵素で加水分解することにより、
ペプチドの分子量が 1,000以下で抗原性を示さず、かつ
原料タンパク質中に含まれる芳香族アミノ酸の90％以上
を遊離アミノ酸とし、この加水分解物からペプチド部分
をゲル濾過法で回収することによる低分子量ペプチドを
製造する方法〔特開平2-138991号公報〕などが知られて
いる。Therefore, in order to reduce the allergenicity, whey protein of milk is hydrolyzed with a protein hydrolase. For example, milk protein such as whey protein is hydrolyzed with a protein hydrolase, and then heat treated at pH 6 to 8 at 80 to 100 ° C for 3 to 10 minutes, cooled to 40 to 60 ° C, and further hydrolyzed. After hydrolysis with, a method for producing a milk protein hydrolyzate substantially free of allergen by heating to inactivate the enzyme [JP-A-2-2319], milk protein such as casein and whey protein Is hydrolyzed with a protein hydrolase,
A low molecular weight peptide with a molecular weight of 1,000 or less that does not show antigenicity, 90% or more of the aromatic amino acids contained in the raw material protein are free amino acids, and the peptide portion is recovered from this hydrolyzate by gel filtration. A method for producing a peptide [JP-A-2-138991] is known.
【０００４】このように、牛乳のホエータンパク質のア
レルゲン性を低減化させる目的を達成するためには、タ
ンパク質加水分解酵素を用いてホエータンパク質を高度
に加水分解する必要がある。しかし、ホエータンパク質
を高度に加水分解すると苦味ペプチドや遊離アミノ酸が
生成し、ホエータンパク質の加水分解物は苦味やアミノ
酸味などを呈し、風味が悪化するという問題がある。As described above, in order to achieve the purpose of reducing the allergenicity of milk whey protein, it is necessary to highly hydrolyze the whey protein using a protein hydrolase. However, when whey protein is highly hydrolyzed, bitter peptides and free amino acids are produced, and the hydrolyzate of whey protein exhibits bitterness, amino acid taste, and the like, which causes a problem that the flavor is deteriorated.
【０００５】[0005]
【発明が解決しようとする課題】本発明者らは、上述の
問題点に鑑み、ホエータンパク質をタンパク質加水分解
酵素で分解して製造するホエータンパク質ペプチドの風
味を改善する目的で鋭意研究を行っていたところ、ホエ
ータンパク質ペプチドを製造する際に用いるホエータン
パク質濃縮物(WPC) に乳糖を混合した後、タンパク質加
水分解酵素を用いて加水分解することにより、あるいは
ホエータンパク質濃縮物(WPC) に脱塩ホエータンパク質
を混合した後、タンパク質加水分解酵素を用いて加水分
解することにより、風味が良好なホエータンパク質ペプ
チドを製造することができることを見出し、本発明を完
成するに至った。したがって、本発明は、ホエータンパ
ク質ペプチドと乳糖を主成分とするホエータンパク質ペ
プチド組成物を提供することを課題とする。また、本発
明は、ホエータンパク質ペプチドと乳糖を主成分とする
ホエータンパク質ペプチド組成物の製造法を提供するこ
とを課題とする。In view of the above-mentioned problems, the present inventors have conducted earnest studies for the purpose of improving the flavor of whey protein peptide produced by degrading whey protein with a protein hydrolase. After mixing lactose with the whey protein concentrate (WPC) used in the production of whey protein peptides, it was hydrolyzed with a protein hydrolase or desalted into whey protein concentrate (WPC). It has been found that a whey protein peptide having a good flavor can be produced by mixing whey protein and then hydrolyzing it with a protein hydrolase, and completed the present invention. Therefore, an object of the present invention is to provide a whey protein peptide composition containing whey protein peptide and lactose as main components. Moreover, this invention makes it a subject to provide the manufacturing method of the whey protein peptide composition which has a whey protein peptide and lactose as a main component.
【０００６】[0006]
【課題を解決するための手段】本発明では、ホエータン
パク質ペプチドを乳糖と共存させることによりホエータ
ンパク質ペプチドの苦味をマスキングする。このホエー
タンパク質ペプチドを乳糖と共存させる方法としては、
ホエータンパク質をタンパク質加水分解酵素で分解して
得られたホエータンパク質ペプチドを乳糖と混合する方
法、ホエータンパク質と乳糖を混合してタンパク質加水
分解酵素で分解する方法、ホエータンパク質と乳糖を含
有する脱塩ホエータンパク質を混合してタンパク質加水
分解酵素で分解する方法などを例示することができる。In the present invention, the bitterness of the whey protein peptide is masked by allowing the whey protein peptide to coexist with lactose. As a method for making this whey protein peptide coexist with lactose,
Method for mixing whey protein peptide obtained by decomposing whey protein with protein hydrolase and lactose, method for mixing whey protein and lactose and decomposing with protein hydrolase, desalting containing whey protein and lactose A method in which whey protein is mixed and decomposed with a protein hydrolase can be exemplified.
【０００７】ホエータンパク質ペプチドの原料として
は、通常のホエータンパク質ペプチドを製造する際に用
いられるホエータンパク質濃縮物(WPC) やホエータンパ
ク質単離物(WPI) などを用いることができる。また、ホ
エータンパク質ペプチドと共存させる乳糖は、乳糖や乳
糖を含む乳製品などを用いればよい。As a raw material of whey protein peptide, whey protein concentrate (WPC), whey protein isolate (WPI), etc. which are used in the production of ordinary whey protein peptides can be used. As the lactose to be coexisted with the whey protein peptide, lactose or a milk product containing lactose may be used.
【０００８】タンパク質加水分解酵素を作用させる条件
は、通常のホエータンパク質ペプチドを製造する際の条
件を適宜選択して行えばよい。また、低アレルゲン化ホ
エータンパク質ペプチドを得るためには、通常の低アレ
ルゲン化ホエータンパク質ペプチドを製造する際に用い
られる複数のタンパク質加水分解酵素を用いる方法や二
段階の酵素分解を行う方法、さらには予め基質を加熱変
性させて酵素分解を行う方法などを適宜選択して行えば
よい。The conditions for the action of the protein hydrolase may be selected by appropriately selecting the conditions for producing a normal whey protein peptide. Further, in order to obtain a hypoallergenic whey protein peptide, a method of using a plurality of proteolytic enzymes used in the production of a normal hypoallergenic whey protein peptide or a method of performing two-step enzymatic degradation, further, A method such as a method in which the substrate is denatured by heating to perform enzymatic decomposition in advance may be appropriately selected and performed.
【０００９】そして、必要に応じて不純物を除去し、さ
らに濃縮及び乾燥して、ホエータンパク質ペプチドと乳
糖を主成分とするホエータンパク質ペプチド組成物を得
ることができる。このホエータンパク質ペプチド組成物
は、良好な風味を有する。[0009] Then, if necessary, impurities are removed, and further concentrated and dried to obtain a whey protein peptide composition containing whey protein peptide and lactose as main components. This whey protein peptide composition has a good taste.
【００１０】なお、本発明のホエータンパク質ペプチド
の平均分子量、平均鎖長、遊離アミノ酸含量及び抗原性
は、以下のようにして測定した。The average molecular weight, average chain length, free amino acid content and antigenicity of the whey protein peptide of the present invention were measured as follows.
【００１１】平均分子量の測定 TSK gel G3000PWXL、長さ 300×直径 7.8mm（東ソー株
式会社製）を装着したＨＰＬＣクロマトグラフィーを用
い、 0.1％トリフルオロ酢酸を含む55％アセトニトリル
を溶媒とし、 210nmの吸光度を測定してクロマトグラム
を作成した。また、同様に分子量の判明している標準タ
ンパク質及びペプチドを溶出し、そのクロマトグラムと
本発明物質のクロマトグラムを比較した。 Measurement of average molecular weight TSK gel G3000PW XL , length 300 × diameter 7.8 mm (manufactured by Tosoh Corp.) was used for HPLC chromatography, and 55% acetonitrile containing 0.1% trifluoroacetic acid was used as a solvent at 210 nm. The absorbance was measured to prepare a chromatogram. Similarly, standard proteins and peptides of known molecular weight were eluted, and their chromatograms were compared with those of the substance of the present invention.
【００１２】平均鎖長の測定 乾燥重量で0.1gのタンパク質を25ml容メスフラスコに採
取し、蒸留水でメスアップする。そして、この溶液 1.0
mlに0.1Mホウ酸緩衝液(pH 9.2) 6.0mlを加え、恒温槽で
50℃に加温した後、 0.1％ＴＮＢＳ試薬 2.0ml及び 0.0
3M亜硫酸ナトリウム溶液 1.0mlを加えて25分間静置し、
その後、氷水中で10秒間振り混ぜながら急冷し、さらに
室温で20分間静置して発色させた後、 425nmでブランク
に対して吸光度を測定し、加水分解前の吸光度とする。
一方、メスアップ後同一試料 1.0mlを加水分解用試験管
に採取し、蒸留水 4.0ml及び 12N塩酸 5.0mlを加えて減
圧後、脱気封管し、ブロックヒーターで 110℃、24時間
加水分解する。そして、加水分解物を 200ml容ナスフラ
スコに移して、ロータリーエバポレーターで塩酸を除去
後、蒸留水10mlを加え、その中 1.0mlを上記と同様の方
法で発色させてその吸光度を測定し、加水分解後の吸光
度とした。そして、「平均鎖長＝（加水分解後の吸光
度）／（加水分解前の吸光度）」の計算式により平均鎖
長を求める。 Measurement of average chain length 0.1 g of protein by dry weight is sampled in a 25-mL volumetric flask and diluted with distilled water. And this solution 1.0
Add 6.0 ml of 0.1 M borate buffer (pH 9.2) to the ml, and place in a constant temperature bath.
After heating to 50 ℃, 0.1% TNBS reagent 2.0 ml and 0.0
Add 1.0 ml of 3M sodium sulfite solution and let stand for 25 minutes.
Then, rapidly cool in ice water with shaking for 10 seconds, and let stand for 20 minutes at room temperature to develop color, and then measure the absorbance of the blank at 425 nm to obtain the absorbance before hydrolysis.
On the other hand, after measuring up, 1.0 ml of the same sample was sampled in a hydrolysis test tube, 4.0 ml of distilled water and 5.0 ml of 12N hydrochloric acid were added, the pressure was reduced, and the tube was degassed and sealed. To do. Then, transfer the hydrolyzate to a 200 ml eggplant flask, remove the hydrochloric acid with a rotary evaporator, add 10 ml of distilled water, and 1.0 ml of it is colored in the same manner as above, and the absorbance is measured to determine the hydrolysis. It was defined as the subsequent absorbance. Then, the average chain length is determined by the formula "average chain length = (absorbance after hydrolysis) / (absorbance before hydrolysis)".
【００１３】遊離アミノ酸の測定 ＴＮＢＳ（トリニトロベンゼンスルホン酸）によるアミ
ノ基の定量法に従って行った。 Measurement of Free Amino Acid It was carried out according to a method for quantifying an amino group with TNBS (trinitrobenzenesulfonic acid).
【００１４】β−ラクトグロブリンの抗原性試験 酵素免疫測定法（Enzyme-Linked immunosolbentassay：
ＥＬＩＳＡ）の抑制試験〔川瀬興三ら、東邦医会誌、第
35巻、第 506頁、1989年〕に従い、β−ラクトグロブリ
ンを対照として行った。 Β-lactoglobulin antigenic test Enzyme-Linked immunosolbentassay:
ELISA) inhibition test [Kawase Kozo et al., Toho Medical Journal, No.
35, p. 506, 1989], using β-lactoglobulin as a control.
【００１５】次に、実施例を示して本発明を詳細に説明
する。Next, the present invention will be described in detail by showing examples.
【実施例１】ホエータンパク質濃縮物(WPC) 50kgを水 9
50kgに溶解した基質にパパイン7,500,000Uを添加し、50
℃で４時間反応させた後、90℃で10分間の加熱処理によ
り酵素を失活させ、ホエータンパク質ペプチド溶液を得
た。そして、このホエータンパク質ペプチド溶液に乳糖
150kgを添加して溶解した後、濃縮及び乾燥して乳糖を
含有するホエータンパク質ペプチド組成物 180kgを得
た。このホエータンパク質ペプチド組成物には、ホエー
タンパク質ペプチド21重量％と乳糖71重量％が含まれて
いた。また、このホエータンパク質ペプチド組成物の風
味は良好であった。Example 1 50 kg of whey protein concentrate (WPC) was added to water.
Papain 7,500,000 U was added to the substrate dissolved in 50 kg,
After reacting at 4 ° C for 4 hours, the enzyme was inactivated by heat treatment at 90 ° C for 10 minutes to obtain a whey protein peptide solution. Then, add lactose to this whey protein peptide solution.
After 150 kg was added and dissolved, the mixture was concentrated and dried to obtain 180 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Moreover, the flavor of this whey protein peptide composition was good.
【００１６】[0016]
【実施例２】ホエータンパク質濃縮物(WPC) 50kgと乳糖
150kgを水 950kgに溶解した基質にパパイン7,500,000U
を添加し、50℃で４時間反応させた後、90℃で10分間の
加熱処理により酵素を失活させ、さらに、濃縮及び乾燥
して乳糖を含有するホエータンパク質ペプチド組成物 1
80kgを得た。このホエータンパク質ペプチド組成物に
は、ホエータンパク質ペプチド21重量％と乳糖71重量％
が含まれていた。また、このホエータンパク質ペプチド
組成物の風味は良好であった。[Example 2] 50 kg of whey protein concentrate (WPC) and lactose
Papain 7,500,000 U on a substrate prepared by dissolving 150 kg in 950 kg of water
Whey protein peptide composition containing lactose, after adding and reacting at 50 ° C. for 4 hours, inactivating the enzyme by heat treatment at 90 ° C. for 10 minutes, and further concentrating and drying.
I got 80kg. This whey protein peptide composition contains 21% whey protein peptide and 71% lactose by weight.
Was included. Moreover, the flavor of this whey protein peptide composition was good.
【００１７】[0017]
【実施例３】ホエータンパク質濃縮物(WPC) 25kgと脱塩
ホエータンパク質 187.5kgを水 937.5kgに溶解した基質
にパパイン7,500,000Uを添加し、50℃で４時間反応させ
た後、90℃で10分間の加熱処理により酵素を失活させ、
さらに、濃縮及び乾燥して乳糖を含有するホエータンパ
ク質ペプチド組成物 188kgを得た。このホエータンパク
質ペプチド組成物には、ホエータンパク質ペプチド21重
量％と乳糖71重量％が含まれていた。また、このホエー
タンパク質ペプチド組成物の風味は良好であった。Example 3 25 kg of whey protein concentrate (WPC) and 187.5 kg of desalted whey protein were dissolved in 937.5 kg of water, and papain (7,500,000 U) was added to the substrate. The mixture was reacted at 50 ° C. for 4 hours and then at 90 ° C. for 10 hours. Inactivate the enzyme by heat treatment for a minute,
Further, it was concentrated and dried to obtain 188 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Moreover, the flavor of this whey protein peptide composition was good.
【００１８】[0018]
【実施例４】ホエータンパク質濃縮物(WPC) 50kgを水 9
50kgに溶解した基質にトリプシン7,500,000Uを添加し、
50℃で４時間反応させた後、90℃で10分間の加熱処理に
より酵素を失活させ、ホエータンパク質ペプチド溶液を
得た。そして、このホエータンパク質ペプチド溶液に乳
糖 150kgを添加して溶解した後、濃縮及び乾燥して乳糖
を含有するホエータンパク質ペプチド組成物 180kgを得
た。このホエータンパク質ペプチド組成物には、ホエー
タンパク質ペプチド21重量％と乳糖71重量％が含まれて
いた。また、このホエータンパク質ペプチド組成物の風
味は良好であった。Example 4 50 kg of whey protein concentrate (WPC) is added to water 9
Trypsin 7,500,000 U was added to the substrate dissolved in 50 kg,
After reacting at 50 ° C for 4 hours, the enzyme was inactivated by heat treatment at 90 ° C for 10 minutes to obtain a whey protein peptide solution. Then, 150 kg of lactose was added to and dissolved in this whey protein peptide solution, and then concentrated and dried to obtain 180 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Moreover, the flavor of this whey protein peptide composition was good.
【００１９】[0019]
【実施例５】ホエータンパク質濃縮物(WPC) 50kgと乳糖
150kgを水 950kgに溶解した基質にトリプシン7,500,00
0Uを添加し、50℃で４時間反応させた後、90℃で10分間
の加熱処理により酵素を失活させ、さらに、濃縮及び乾
燥して乳糖を含有するホエータンパク質ペプチド組成物
180kgを得た。このホエータンパク質ペプチド組成物に
は、ホエータンパク質ペプチド21重量％と乳糖71重量％
が含まれていた。また、このホエータンパク質ペプチド
組成物の風味は良好であった。[Example 5] 50 kg of whey protein concentrate (WPC) and lactose
Trypsin 7,500,00 was added to a substrate prepared by dissolving 150 kg in 950 kg of water.
After adding 0 U and reacting at 50 ° C. for 4 hours, the enzyme is inactivated by heat treatment at 90 ° C. for 10 minutes, and further concentrated and dried to give a whey protein peptide composition containing lactose.
I got 180kg. This whey protein peptide composition contains 21% whey protein peptide and 71% lactose by weight.
Was included. Moreover, the flavor of this whey protein peptide composition was good.
【００２０】[0020]
【実施例６】ホエータンパク質濃縮物(WPC) 25kgと脱塩
ホエータンパク質 187.5kgを水 937.5kgに溶解した基質
にトリプシン7,500,000Uを添加し、50℃で４時間反応さ
せた後、90℃で10分間の加熱処理により酵素を失活さ
せ、さらに、濃縮及び乾燥して乳糖を含有するホエータ
ンパク質ペプチド組成物 188kgを得た。このホエータン
パク質ペプチド組成物には、ホエータンパク質ペプチド
21重量％と乳糖71重量％が含まれていた。また、このホ
エータンパク質ペプチド組成物の風味は良好であった。Example 6 25 kg of whey protein concentrate (WPC) and 187.5 kg of desalted whey protein were dissolved in 937.5 kg of water. Trypsin (7,500,000 U) was added to the substrate and reacted at 50 ° C. for 4 hours and then at 90 ° C. for 10 hours. The enzyme was inactivated by heat treatment for 1 minute, and further concentrated and dried to obtain 188 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition includes whey protein peptide
It contained 21% by weight and 71% by weight lactose. Moreover, the flavor of this whey protein peptide composition was good.
【００２１】[0021]
【実施例７】ホエータンパク質濃縮物(WPC) 50kgを水 9
50kgに溶解した基質にトリプシン3,750,000Uを添加し、
50℃で３時間反応させた後、パパイン3,750,000Uを添加
し、70℃で２時間反応させた。そして、90℃で10分間の
加熱処理により酵素を失活させ、ホエータンパク質ペプ
チド溶液を得た。このホエータンパク質ペプチド溶液に
乳糖 150kgを添加して溶解した後、濃縮及び乾燥して乳
糖を含有するホエータンパク質ペプチド組成物 180kgを
得た。このホエータンパク質ペプチド組成物には、ホエ
ータンパク質ペプチド21重量％と乳糖71重量％が含まれ
ていた。また、ホエータンパク質ペプチドの平均分子量
は 1,500、平均鎖長は 6.4、遊離アミノ酸含量は１重量
％未満であった。さらに、抗原性はβ−ラクトグロブリ
ンの抗原性の１/1,000以下であった。Example 7 50 kg of whey protein concentrate (WPC) is added to water 9
Trypsin 3,750,000 U was added to the substrate dissolved in 50 kg,
After reacting at 50 ° C. for 3 hours, papain (3,750,000 U) was added and reacted at 70 ° C. for 2 hours. Then, the enzyme was inactivated by heat treatment at 90 ° C. for 10 minutes to obtain a whey protein peptide solution. Lactose (150 kg) was added to and dissolved in this whey protein peptide solution, and the mixture was concentrated and dried to obtain 180 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. The whey protein peptide had an average molecular weight of 1,500, an average chain length of 6.4, and a free amino acid content of less than 1% by weight. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００２２】[0022]
【実施例８】ホエータンパク質濃縮物(WPC) 50kgと乳糖
150kgを水 950kgに溶解した基質にトリプシン3,750,00
0Uを添加し、50℃で３時間反応させた後、パパイン3,75
0,000Uを添加し、70℃で２時間反応させた。そして、90
℃で10分間の加熱処理により酵素を失活させ、さらに、
濃縮及び乾燥して乳糖を含有するホエータンパク質ペプ
チド組成物 180kgを得た。このホエータンパク質ペプチ
ド組成物には、ホエータンパク質ペプチド21重量％と乳
糖71重量％が含まれていた。また、ホエータンパク質ペ
プチドの平均分子量は 1,300、平均鎖長は 7.8、遊離ア
ミノ酸含量は１重量％未満であった。さらに、抗原性は
β−ラクトグロブリンの抗原性の１/1,000以下であっ
た。[Example 8] 50 kg of whey protein concentrate (WPC) and lactose
Trypsin 3,750,00 on a substrate prepared by dissolving 150 kg in 950 kg of water
After adding 0U and reacting at 50 ℃ for 3 hours, papain 3,75
The reaction was carried out at 70 ° C. for 2 hours by adding 0.00000 U. And 90
Inactivate the enzyme by heat treatment for 10 minutes at ℃,
After concentration and drying, 180 kg of a whey protein peptide composition containing lactose was obtained. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. The whey protein peptide had an average molecular weight of 1,300, an average chain length of 7.8, and a free amino acid content of less than 1% by weight. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００２３】[0023]
【実施例９】ホエータンパク質濃縮物(WPC) 25kgと脱塩
ホエータンパク質 187.5kgを水 937.5kgに溶解した基質
にトリプシン3,750,000Uを添加し、50℃で３時間反応さ
せた後、パパイン3,750,000Uを添加し、70℃で２時間反
応させた。そして、90℃で10分間の加熱処理により酵素
を失活させ、さらに、濃縮及び乾燥して乳糖を含有する
ホエータンパク質ペプチド組成物 188kgを得た。このホ
エータンパク質ペプチド組成物には、ホエータンパク質
ペプチド21重量％と乳糖71重量％が含まれていた。ま
た、ホエータンパク質ペプチドの平均分子量は 1,200、
平均鎖長は 7.2、遊離アミノ酸含量は１重量％未満であ
った。さらに、抗原性はβ−ラクトグロブリンの抗原性
の１/1,000以下であった。Example 9 25 kg of whey protein concentrate (WPC) and 187.5 kg of desalted whey protein were dissolved in 937.5 kg of water. Trypsin (3,750,000 U) was added to the substrate and reacted at 50 ° C. for 3 hours, and then papain (3,750,000 U) was added. The mixture was added and reacted at 70 ° C. for 2 hours. Then, the enzyme was inactivated by heat treatment at 90 ° C. for 10 minutes, and further concentrated and dried to obtain 188 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Also, the whey protein peptide has an average molecular weight of 1,200,
The average chain length was 7.2 and the free amino acid content was less than 1% by weight. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００２４】[0024]
【試験例１】試料として、実施例７〜９で得られた乳糖
を含有するホエータンパク質ペプチド組成物と、対照と
して、実施例７の乳糖を添加する前のホエータンパク質
ペプチドを濃縮及び乾燥して得られたホエータンパク質
ペプチド組成物の苦味について官能評価を行った。Test Example 1 As a sample, the whey protein peptide composition containing the lactose obtained in Examples 7 to 9 and, as a control, the whey protein peptide before addition of the lactose of Example 7 was concentrated and dried. The sensory evaluation was performed on the bitterness of the obtained whey protein peptide composition.
【００２５】官能評価は、それぞれのホエータンパク質
ペプチド組成物について５％濃度の溶液を調製して行っ
た。また、苦味の標準物質として塩酸キニーネを用い、
塩酸キニーネを溶解した溶液中の塩酸キニーネ濃度が
0.004％のものを評価１とし、0.01％のものを評価２と
した。また、苦味の評価が評価１と評価２の間であった
場合、評価１に近ければ１+ と表示し、評価２に近けれ
ば２- と表示した。Sensory evaluation was carried out by preparing a 5% concentration solution for each whey protein peptide composition. Also, using quinine hydrochloride as a bitterness standard substance,
If the concentration of quinine hydrochloride in the solution containing quinine hydrochloride is
The evaluation of 1 was 0.004% and the evaluation of 2 was 0.01%. When the bitterness evaluation was between the evaluation 1 and the evaluation 2, it was displayed as 1 + if it was close to the evaluation 1 and 2 − if it was close to the evaluation 2.
【００２６】その結果、実施例７で得られたホエータン
パク質ペプチド組成物の苦味の評価は１、実施例８で得
られたホエータンパク質ペプチド組成物の苦味の評価は
１、実施例９で得られたホエータンパク質ペプチド組成
物の苦味の評価は１- 、実施例７の乳糖を添加する前の
ホエータンパク質ペプチドを濃縮及び乾燥して得られた
ホエータンパク質ペプチド組成物の苦味の評価は２であ
った。As a result, the bitterness of the whey protein peptide composition obtained in Example 7 was 1 and the bitterness of the whey protein peptide composition obtained in Example 8 was 1 and in Example 9. evaluation of bitterness whey protein peptide composition 1 - evaluation of bitterness before whey protein peptide concentration and dried to whey protein peptide composition was obtained adding the lactose of example 7 was 2 .
【００２７】[0027]
【実施例１０】ホエータンパク質濃縮物(WPC) 30kg、脱
塩ホエータンパク質 150kg及び乳糖35kgを水 785kgに溶
解した基質にトリプシン3,750,000Uを添加し、50℃で３
時間反応させた後、パパイン3,750,000Uを添加し、70℃
で２時間反応させた。そして、90℃で10分間の加熱処理
により酵素を失活させ、さらに、濃縮及び乾燥して乳糖
を含有するホエータンパク質ペプチド組成物 195kgを得
た。このホエータンパク質ペプチド組成物には、ホエー
タンパク質ペプチド21重量％と乳糖71重量％が含まれて
いた。また、ホエータンパク質ペプチドの平均分子量は
1,350、平均鎖長は 5.8、遊離アミノ酸含量は１重量％
未満であった。さらに、抗原性はβ−ラクトグロブリン
の抗原性の１/1,000以下であった。Example 10 Whey protein concentrate (WPC) (30 kg), desalted whey protein (150 kg) and lactose (35 kg) dissolved in 785 kg of water were mixed with trypsin (3,750,000 U) at 50 ° C. for 3 days.
After reacting for 3 hours, add papain (3,750,000U), 70 ℃
And reacted for 2 hours. Then, the enzyme was inactivated by heat treatment at 90 ° C. for 10 minutes, and further concentrated and dried to obtain 195 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Also, the average molecular weight of whey protein peptide is
1,350, average chain length 5.8, free amino acid content 1% by weight
Was less than. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００２８】[0028]
【実施例１１】ホエータンパク質濃縮物(WPC) 45kg、脱
塩ホエータンパク質50kg及び乳糖 120kgを水 785kgに溶
解した基質にトリプシン3,750,000Uを添加し、50℃で３
時間反応させた後、パパイン3,750,000Uを添加し、70℃
で２時間反応させた。そして、90℃で10分間の加熱処理
により酵素を失活させ、さらに、濃縮及び乾燥して乳糖
を含有するホエータンパク質ペプチド組成物 195kgを得
た。このホエータンパク質ペプチド組成物には、ホエー
タンパク質ペプチド21重量％と乳糖71重量％が含まれて
いた。また、ホエータンパク質ペプチドの平均分子量は
1,400、平均鎖長は 6.2、遊離アミノ酸含量は１重量％
未満であった。さらに、抗原性はβ−ラクトグロブリン
の抗原性の１/1,000以下であった。[Example 11] Whey protein concentrate (WPC) 45 kg, desalted whey protein 50 kg and lactose 120 kg dissolved in 785 kg of water were added with trypsin 3,750,000 U, and the mixture was mixed at 50 ° C for 3 days.
After reacting for 3 hours, add papain (3,750,000U), 70 ℃
And reacted for 2 hours. Then, the enzyme was inactivated by heat treatment at 90 ° C. for 10 minutes, and further concentrated and dried to obtain 195 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Also, the average molecular weight of whey protein peptide is
1,400, average chain length 6.2, free amino acid content 1% by weight
Was less than. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００２９】[0029]
【実施例１２】ホエータンパク質濃縮物(WPC) 38kg、脱
塩ホエータンパク質 100kg及び乳糖77kgを水 785kgに溶
解した基質にトリプシン3,750,000Uを添加し、50℃で３
時間反応させた後、パパイン3,750,000Uを添加し、70℃
で２時間反応させた。そして、90℃で10分間の加熱処理
により酵素を失活させ、さらに、濃縮及び乾燥して乳糖
を含有するホエータンパク質ペプチド組成物 195kgを得
た。このホエータンパク質ペプチド組成物には、ホエー
タンパク質ペプチド21重量％と乳糖71重量％が含まれて
いた。また、ホエータンパク質ペプチドの平均分子量は
1,500、平均鎖長は 6.7、遊離アミノ酸含量は１重量％
未満であった。さらに、抗原性はβ−ラクトグロブリン
の抗原性の１/1,000以下であった。Example 12 Whey protein concentrate (WPC) 38 kg, desalted whey protein 100 kg and lactose 77 kg were dissolved in 785 kg of water, and trypsin (3,750,000 U) was added to the substrate.
After reacting for 3 hours, add papain (3,750,000U), 70 ℃
And reacted for 2 hours. Then, the enzyme was inactivated by heat treatment at 90 ° C. for 10 minutes, and further concentrated and dried to obtain 195 kg of a whey protein peptide composition containing lactose. This whey protein peptide composition contained 21% whey protein peptide and 71% lactose by weight. Also, the average molecular weight of whey protein peptide is
1,500, average chain length 6.7, free amino acid content 1% by weight
Was less than. Furthermore, the antigenicity was 1 / 1,000 or less that of β-lactoglobulin.
【００３０】[0030]
【発明の効果】本発明のホエータンパク質ペプチドと乳
糖を主成分とするホエータンパク質ペプチド組成物は、
風味が良好であり、医薬品や飲食品の素材として有用で
ある。特に、低アレルゲン化するために高度に加水分解
されたホエータンパク質ペプチドとして、アレルギーを
予防する必要のあるミルクやスポーツ飲料などの飲食品
あるいは経腸栄養剤などの医薬品の素材として最適であ
る。The whey protein peptide composition comprising the whey protein peptide of the present invention and lactose as the main components,
It has a good flavor and is useful as a material for medicines and foods and drinks. In particular, it is most suitable as a whey protein peptide highly hydrolyzed to reduce the allergen, as a raw material for foods and drinks such as milk and sports drinks or pharmaceuticals such as enteral nutrients that require allergy prevention.
Claims (5)
１重量部と乳糖１〜20重量部を含有することを特徴とす
るホエータンパク質ペプチド組成物。1. A whey protein peptide composition comprising 1 part by weight of whey protein peptide and 1 to 20 parts by weight of lactose as main components.
を有するものである請求項１記載のホエータンパク質ペ
プチド組成物。 （１）平均分子量： 1,000〜 3,000 （２）平均鎖長：３〜８ （３）遊離アミノ酸含量：20重量％以下 （４）抗原性：β−ラクトグロブリンの抗原性の１/1,0
00以下2. The whey protein peptide composition according to claim 1, wherein the whey protein peptide has the following properties. (1) Average molecular weight: 1,000 to 3,000 (2) Average chain length: 3 to 8 (3) Free amino acid content: 20 wt% or less (4) Antigenicity: 1/1 of the antigenicity of β-lactoglobulin
00 or less
1.25〜27重量部を混合した基質にタンパク質加水分解酵
素を作用させることを特徴とする、主成分としてホエー
タンパク質ペプチド１重量部と乳糖１〜20重量部を含有
するホエータンパク質ペプチド組成物の製造法。3. 1 part by weight of whey protein concentrate and lactose
A method for producing a whey protein peptide composition containing 1 part by weight of whey protein peptide and 1 to 20 parts by weight of lactose as main components, characterized in that a protein hydrolase is allowed to act on a substrate mixed with 1.25 to 27 parts by weight. .
ホエータンパク質 1.4〜30重量部を混合した基質にタン
パク質加水分解酵素を作用させることを特徴とする、主
成分としてホエータンパク質ペプチド１重量部と乳糖１
〜20重量部を含有するホエータンパク質ペプチド組成物
の製造法。4. A proteolytic enzyme is allowed to act on a substrate obtained by mixing 1 part by weight of whey protein concentrate and 1.4 to 30 parts by weight of desalted whey protein, and 1 part by weight of whey protein peptide as a main component. Lactose 1
A process for producing a whey protein peptide composition containing 20 parts by weight.
ホエータンパク質 1.4〜30重量部及び乳糖１〜20重量部
を混合した基質にタンパク質加水分解酵素を作用させる
ことを特徴とする、主成分としてホエータンパク質ペプ
チド１重量部と乳糖１〜20重量部を含有するホエータン
パク質ペプチド組成物の製造法。5. A proteolytic enzyme acts on a substrate obtained by mixing 1 part by weight of whey protein concentrate, 1.4 to 30 parts by weight of desalted whey protein and 1 to 20 parts by weight of lactose, as a main component. A method for producing a whey protein peptide composition containing 1 part by weight of whey protein peptide and 1 to 20 parts by weight of lactose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26171194A JP3398490B2 (en) | 1994-09-30 | 1994-09-30 | Whey protein peptide composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26171194A JP3398490B2 (en) | 1994-09-30 | 1994-09-30 | Whey protein peptide composition and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0898656A true JPH0898656A (en) | 1996-04-16 |
| JP3398490B2 JP3398490B2 (en) | 2003-04-21 |
Family
ID=17365652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26171194A Expired - Fee Related JP3398490B2 (en) | 1994-09-30 | 1994-09-30 | Whey protein peptide composition and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3398490B2 (en) |
Cited By (9)
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|---|---|---|---|---|
| WO1999065326A1 (en) * | 1998-06-17 | 1999-12-23 | New Zealand Dairy Board | Bioactive whey protein hydrolysate |
| JP2006136259A (en) * | 2004-11-12 | 2006-06-01 | Asama Chemical Co Ltd | Method for producing whey protein increased in residue ratio of antibody |
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-
1994
- 1994-09-30 JP JP26171194A patent/JP3398490B2/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065326A1 (en) * | 1998-06-17 | 1999-12-23 | New Zealand Dairy Board | Bioactive whey protein hydrolysate |
| US6919314B1 (en) | 1998-06-17 | 2005-07-19 | New Zealand Dairy Board | Bioactive whey protein hydrolysate |
| JP2014097997A (en) * | 2002-03-01 | 2014-05-29 | Glanbia Nutritionals (Ireland) Ltd | Composition and method for therapy of body weight condition using milk mineral and casein fraction |
| JP2006136259A (en) * | 2004-11-12 | 2006-06-01 | Asama Chemical Co Ltd | Method for producing whey protein increased in residue ratio of antibody |
| WO2008111562A1 (en) * | 2007-03-13 | 2008-09-18 | Snow Brand Milk Products Co., Ltd. | Whitening agent |
| JP2008255090A (en) * | 2007-03-13 | 2008-10-23 | Snow Brand Milk Prod Co Ltd | Whitening agent |
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| CN103415281A (en) * | 2011-03-10 | 2013-11-27 | 雪印惠乳业株式会社 | Skin beautifying agent |
| JP2012188384A (en) * | 2011-03-10 | 2012-10-04 | Snow Brand Milk Products Co Ltd | Skin-beautifying agent |
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| CN108741094A (en) * | 2018-06-08 | 2018-11-06 | 沈阳润东生物科技有限公司 | The newborn polynary zinc of peptide |
| CN109619570A (en) * | 2018-12-06 | 2019-04-16 | 中恩（天津）医药科技有限公司 | A kind of infant formula and preparation method thereof of anti-protein allergies |
| CN116869046A (en) * | 2023-08-25 | 2023-10-13 | 北京中生奥普寡肽技术研究所 | A kind of small peptide probiotic yogurt rich in nanometer small molecule nutrition and preparation method of its freeze-dried product |
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