HYDROLYSED CASEIN PRODUCT COMPRISING TRIPEPTIDES IPP AND/ ORVPP

Process for the preparation of a hydrolysed casein product comprising tripeptides VPP, IPP and /or LPP, wherein a substrate comprising casein or casein fragments is subjected to enzyme treatment wherein the enzyme is derived from Aspergillus, wherein the enzyme concentration is 2-10 wt.% base d on c...

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Hauptverfasser:	VAN DER BURG-KOOREVAAR, MONIQUE CECILIA DESIRE, DRAAISMA, RENE BERNARDUS, SCHALK, JOHANNES
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS 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:	Process for the preparation of a hydrolysed casein product comprising tripeptides VPP, IPP and /or LPP, wherein a substrate comprising casein or casein fragments is subjected to enzyme treatment wherein the enzyme is derived from Aspergillus, wherein the enzyme concentration is 2-10 wt.% base d on casein and that the enzyme has a high proteolytic activity.