首页> 外国专利> Processes for the selective hydrolysis of casein and caseinate, to prepare a preparation of proteìna milk hydrolyzed to prepare a proteìna hydrolysate of milk.And to prepare a preparation of proteìna

Processes for the selective hydrolysis of casein and caseinate, to prepare a preparation of proteìna milk hydrolyzed to prepare a proteìna hydrolysate of milk.And to prepare a preparation of proteìna

机译：酪蛋白和酪蛋白酸盐的选择性水解方法，用于制备水解的蛋白乳的制备物，以制备牛奶的蛋白水解物。并且制备酪蛋白和酪蛋白的制剂，该蛋白在一定程度上减少了酪蛋白的使用。酪蛋白/酪蛋白特有的蛋白酶，水解的蛋白奶的用法相同。从酪蛋白中制备蛋白奶的方法及用法相同。

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"Processes for selective hydrolysis of caseu00ecna / caseinate, to prepare a preparation of proteu00ecna milk hydrolyzed to prepare a proteu00ecna hydrolysate of milk.And to prepare a preparation of proteu00ecna which has a degree of caseu00ecna reduced use of a proteinase specific to caseu00ecna / casein, hydrolyzed proteu00ecna milk, use of the same.Preparation of proteu00ecna milk out of caseu00ecna, and use of the same.The application relates to a process for the selective hydrolysis of casein and caseinate in the presence of at least one another protein constituent other than casein and caseinate.The casein / caseinate and the at least one protein component placed in contact with a proteolytic enzyme under conditions for the hydrolysis of casein and caseinate.And it is characterized by the fact that the casein and caseinate and preferably also at least another protein constituent in a state essentially dissolved.And also by the fact that the proteolytic enzyme is a protease specific for casein and caseinate.Such that the casein / casein is hydrolyzed while the other constituent protein remains essentially intact.This process can be used, in particular, to prepare a preparation of hydrolyzed casein or alternatively for the preparation of a preparation of milk protein.In particular, a preparation of whey protein which has been depleted of casein and caseinate.The invention relates to the preparations thus obtained, which have beneficial properties in relation to allergic reactions to milk proteins, and diabetes.

机译：酪蛋白/酪蛋白酸盐的选择性水解方法，用于制备水解的蛋白乳的制备物，以制备牛奶的蛋白水解物。并制备具有一定程度的蛋白水解度的蛋白的制备物本发明涉及减少酪蛋白/酪蛋白特异性蛋白酶，水解蛋白奶的使用，其使用。从蛋白酪蛋白中制备蛋白奶的制备及其用途。本发明涉及一种方法在酪蛋白和酪蛋白酸盐以外的至少一种其他蛋白质成分存在下选择性水解酪蛋白和酪蛋白酸盐。酪蛋白/酪蛋白酸盐和至少一种蛋白质组分在酪蛋白水解条件下与蛋白水解酶接触其特征在于，酪蛋白和酪蛋白酸盐以及优选至少另一种蛋白质成分基本上处于溶解状态。并且蛋白水解酶是pr蛋白。酪蛋白和酪蛋白酸盐特异的蛋白酶;例如酪蛋白/酪蛋白被水解，而其他组成蛋白则基本保持完整。该方法尤其可用于制备水解酪蛋白的制剂或可替代地用于制备酪蛋白和酪蛋白的制剂。乳蛋白。特别地，已经缺乏酪蛋白和酪蛋白酸盐的乳清蛋白制剂。本发明涉及这样获得的制剂，其对乳蛋白的过敏反应和糖尿病具有有益的特性。

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公开/公告号BR9806911A

专利类型
公开/公告日2000-05-16

原文格式PDF
申请/专利权人 NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK;
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申请/专利号BR19989806911
发明设计人 EMERENTIA CATHARINE HENRIUTTE VAN BERESTEIJN;AART CORNELIS ALTING;
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申请日1998-01-16
分类号A23J3/34;
国家 BR
入库时间 2022-08-22 01:57:14

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