NO306043B1 - Fremgangsmåte for tilvirkning av transparent melkemyseprotein - Google Patents
Fremgangsmåte for tilvirkning av transparent melkemyseprotein Download PDFInfo
- Publication number
- NO306043B1 NO306043B1 NO913243A NO913243A NO306043B1 NO 306043 B1 NO306043 B1 NO 306043B1 NO 913243 A NO913243 A NO 913243A NO 913243 A NO913243 A NO 913243A NO 306043 B1 NO306043 B1 NO 306043B1
- Authority
- NO
- Norway
- Prior art keywords
- solution
- transparent
- whey protein
- gel
- whey
- Prior art date
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 98
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 95
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title abstract description 27
- 235000013336 milk Nutrition 0.000 title abstract description 23
- 239000008267 milk Substances 0.000 title abstract description 23
- 210000004080 milk Anatomy 0.000 title abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims description 26
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000005862 Whey Substances 0.000 abstract description 37
- 239000000499 gel Substances 0.000 description 78
- 239000000243 solution Substances 0.000 description 64
- 239000000047 product Substances 0.000 description 38
- 239000007788 liquid Substances 0.000 description 32
- 235000018102 proteins Nutrition 0.000 description 28
- 102000004169 proteins and genes Human genes 0.000 description 28
- 108090000623 proteins and genes Proteins 0.000 description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000011780 sodium chloride Substances 0.000 description 11
- 239000006227 byproduct Substances 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- 238000010257 thawing Methods 0.000 description 8
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 235000010419 agar Nutrition 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- 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 6
- 235000021240 caseins Nutrition 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000000502 dialysis Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000012460 protein solution Substances 0.000 description 5
- 238000000108 ultra-filtration Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000004587 chromatography analysis Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000012888 bovine serum Substances 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 229920002401 polyacrylamide Polymers 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000274 adsorptive effect Effects 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- -1 foodstuffs Substances 0.000 description 1
- 238000005227 gel permeation chromatography Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 108010083391 glycinin Proteins 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/832—Milk; colostrum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S530/00—Chemistry: natural resins or derivatives; peptides or proteins; lignins or reaction products thereof
- Y10S530/827—Proteins from mammals or birds
- Y10S530/833—Whey; cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Peptides Or Proteins (AREA)
- Complex Calculations (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23113190 | 1990-08-31 | ||
| JP23113290 | 1990-08-31 | ||
| JP3053836A JP3065116B2 (ja) | 1991-02-25 | 1991-02-25 | 透明な乳清タンパク質加工品の製造法 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO913243D0 NO913243D0 (no) | 1991-08-20 |
| NO913243L NO913243L (no) | 1992-03-02 |
| NO306043B1 true NO306043B1 (no) | 1999-09-13 |
Family
ID=27295084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO913243A NO306043B1 (no) | 1990-08-31 | 1991-08-20 | Fremgangsmåte for tilvirkning av transparent melkemyseprotein |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US5416196A (fr) |
| EP (1) | EP0473270B1 (fr) |
| AT (1) | ATE118982T1 (fr) |
| AU (1) | AU647480B2 (fr) |
| CA (1) | CA2048154C (fr) |
| DE (1) | DE69107735T2 (fr) |
| DK (1) | DK0473270T3 (fr) |
| ES (1) | ES2069212T3 (fr) |
| FI (1) | FI108511B (fr) |
| IE (1) | IE69563B1 (fr) |
| NO (1) | NO306043B1 (fr) |
| NZ (1) | NZ238596A (fr) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9108604D0 (en) * | 1991-04-22 | 1991-06-05 | Nadreph Ltd | Gel products and a process for making them |
| JP3635801B2 (ja) * | 1996-08-01 | 2005-04-06 | 味の素株式会社 | 乳ホエイ蛋白含有粉末及びこれを使用した加工食品 |
| US6333047B1 (en) | 1997-05-09 | 2001-12-25 | Daiichi Kasei Co., Ltd. | Molded capsule superior in strength and stability and method for preparing same |
| US6139900A (en) | 1998-08-11 | 2000-10-31 | North Carolina State University | Method of forming whey protein products |
| US6261624B1 (en) * | 1999-07-14 | 2001-07-17 | North Carolina State University | Thermal and PH stable protein thickening agent and method of making the same |
| EP1269854A1 (fr) * | 2001-06-29 | 2003-01-02 | Camoina Melkunic B.V. | Boisson laitière limpide et son procédé de fabrication |
| DE10132953A1 (de) * | 2001-07-06 | 2003-01-16 | Beiersdorf Ag | Verwendung von Hopfen-bzw. Hopfen-Malz-Extrakten in kosmetischen oder dermatologischen Zubereitungen zur Prophylaxe gegen und Behandlung von degenerativen Hauterscheinungen |
| US20030166866A1 (en) * | 2002-01-28 | 2003-09-04 | Land O' Lakes, Inc. | Method of processing a proteinaceous material to recover K-casein macropeptide and polymers of a-lactalbumin and B-lactoglobulin |
| US20040137037A1 (en) * | 2002-09-27 | 2004-07-15 | President, Shinshu University And Otsuka Pharmaceutical Co., Ltd. | Plasma volume expanding formula |
| US7250183B2 (en) * | 2003-12-30 | 2007-07-31 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| US7485609B2 (en) | 2005-09-29 | 2009-02-03 | Kimberly-Clark Worldwide, Inc. | Encapsulated liquid cleanser |
| US20230312827A1 (en) * | 2022-04-04 | 2023-10-05 | Massachusetts Institute Of Technology | Synthesis of novel poly(ester urea)s for drug delivery |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2606181A (en) * | 1949-11-08 | 1952-08-05 | Wyeth Corp | Lactalbumin of improved taste for human consumption |
| CH556143A (fr) * | 1972-09-11 | 1974-11-29 | Nestle Sa | Procede de preparation d'une fraction soluble des proteines du petit lait. |
| AU535039B2 (en) * | 1979-05-10 | 1984-03-01 | Stauffer Chemical Company | Whey protein fortified acidic beverage |
| NL181326C (nl) * | 1979-11-20 | 1987-08-03 | Stichting Bedrijven Van Het | Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen. |
| CH672230A5 (fr) * | 1987-10-15 | 1989-11-15 | Nestle Sa |
-
1991
- 1991-06-17 AU AU78423/91A patent/AU647480B2/en not_active Expired
- 1991-06-18 NZ NZ238596A patent/NZ238596A/xx not_active IP Right Cessation
- 1991-07-16 DE DE69107735T patent/DE69107735T2/de not_active Expired - Fee Related
- 1991-07-16 DK DK91306461.4T patent/DK0473270T3/da active
- 1991-07-16 AT AT91306461T patent/ATE118982T1/de not_active IP Right Cessation
- 1991-07-16 EP EP91306461A patent/EP0473270B1/fr not_active Revoked
- 1991-07-16 ES ES91306461T patent/ES2069212T3/es not_active Expired - Lifetime
- 1991-07-29 IE IE266591A patent/IE69563B1/en not_active IP Right Cessation
- 1991-07-30 CA CA002048154A patent/CA2048154C/fr not_active Expired - Lifetime
- 1991-08-20 NO NO913243A patent/NO306043B1/no not_active IP Right Cessation
- 1991-08-27 FI FI914026A patent/FI108511B/fi not_active IP Right Cessation
-
1992
- 1992-09-10 US US07/943,121 patent/US5416196A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| FI108511B (fi) | 2002-02-15 |
| FI914026A7 (fi) | 1992-03-01 |
| CA2048154C (fr) | 1999-10-19 |
| DK0473270T3 (da) | 1995-07-17 |
| ATE118982T1 (de) | 1995-03-15 |
| ES2069212T3 (es) | 1995-05-01 |
| IE69563B1 (en) | 1996-10-02 |
| AU7842391A (en) | 1992-03-05 |
| AU647480B2 (en) | 1994-03-24 |
| FI914026A0 (fi) | 1991-08-27 |
| DE69107735T2 (de) | 1995-08-03 |
| IE912665A1 (en) | 1992-03-11 |
| NO913243D0 (no) | 1991-08-20 |
| NZ238596A (en) | 1993-08-26 |
| EP0473270A1 (fr) | 1992-03-04 |
| EP0473270B1 (fr) | 1995-03-01 |
| NO913243L (no) | 1992-03-02 |
| US5416196A (en) | 1995-05-16 |
| DE69107735D1 (de) | 1995-04-06 |
| CA2048154A1 (fr) | 1992-03-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK1K | Patent expired |