Method for separating sialyllactose material

Disclosed is a method for easily and efficiently separating a sialyllactose material from a dairy material by controlling the interaction between whey protein and sialyllactose by means of the processing pH. Specifically, sialyllactose can be concentrated and separated by performing simple operation...

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Bibliographische Detailangaben
Hauptverfasser:	SOGAME, HITOMI, SHIGEMATSU, AKINORI, ITOH, KOTARO, YAMAZAKI, RYU, KOJIMA, KENJI, TOMIZAWA, AKIRA
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SEPARATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	Disclosed is a method for easily and efficiently separating a sialyllactose material from a dairy material by controlling the interaction between whey protein and sialyllactose by means of the processing pH. Specifically, sialyllactose can be concentrated and separated by performing simple operations including a step of concentrating a dairy material such as whey protein at a pH of 5.2 or less and a step of obtaining a low molecular weight fraction at a pH of 5.5 or more from a concentrated liquid that is obtained after the concentration step. In addition, since the separation of milk sugar and the mineral content can be carried out by the above-described operations, sialyllactose can be obtained at a high purity. Consequently, the thus-obtained sialyllactose material is highly valuable for food, pharmaceutical products and the like.