VERFAHREN ZUR HERSTELLUNG EINES MOLKEEIWEISSHYDROLYSATES UND EINES HYPOALLERGENEN NAHRUNGSMITTELS

To manufacture a whey protein hydrolysate having reduced allergenicity, an enzymatic hydrolysate of a whey product is subjected first to a thermal treatment and then to a second hydrolysis with a proteolytic enzyme. Under these conditions, the minor proteins which have remained intact after the firs...

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Bibliographische Detailangaben
Hauptverfasser:	MEISTER, NIKLAUS, MONTI, JULIO CESAR, JOST, ROLF
Format:	Patent
Sprache:	fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	To manufacture a whey protein hydrolysate having reduced allergenicity, an enzymatic hydrolysate of a whey product is subjected first to a thermal treatment and then to a second hydrolysis with a proteolytic enzyme. Under these conditions, the minor proteins which have remained intact after the first hydrolysis, and which constitute allergens, are degraded to peptides. The hydrolysate obtained is intended for incorporation in food preparations for dietetic use, especially in formulae for infants.