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Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it

机译：乳清蛋白的部分水解产物，制备该水解产物的酶促过程以及含有该产物的低变应原性饮食牛奶食品

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摘要

The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the following distribution, as a function of their molar mass:PP ______________________________________ PP Proportion by weight PPMolar mass (as g peptides per PP (g per mole) 100 g total peptides) PP ______________________________________ PP MM 5000 0- 5 PP 5000 MM 3500 15- 25 PP 3500 MM 1500 20-30 PP1500 MM 500 35- 45 PP MM 500 5-10 PP ______________________________________ PPP Pas well as the free amino acids; the free amino acid content of the hydrolysate being less than 10% (calculated as grammes of nitrogen per 100 grammes of total nitrogen), as well as an enzymatic product for its preparation:PP Application to the production of dietetic milk foods.

机译：本发明涉及生物技术。它涉及不包含残留完整蛋白质的部分水解乳清蛋白，其特征在于其包含分布在以下分布中的肽，这是其摩尔质量的函数：

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重量比例< P>

摩尔质量（以每

的g肽（g /每摩尔）100 g总肽）

______________________________________

MM> 5000 0-5

5000> MM> 3500 15- 25

3500> MM> 1500 20-30

1500> MM> 500 35- 45

MM <500 5- 10

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以及游离氨基酸;水解产物的游离氨基酸含量低于10％（以每100克总氮中的氮克数计算），以及用于其制备的酶促产品：

在生产营养奶中的应用食物。展开▼

著录项

公开/公告号US4981704A

专利类型
公开/公告日1991-01-01

原文格式PDF
申请/专利权人 UNION DES COOPERATIVES LAITIERES DISIGNY-SUR-MER ET DE SAINTE-MER-EGLISE;
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申请/专利号US19890381245
发明设计人 PHILIPPE A. THIBAULT;
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申请日1989-07-18
分类号A23J1/20;A23C21/02;
国家 US
入库时间 2022-08-22 05:47:09

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