Strongly enriching the amino acids and/or oligopeptides based on sweet whey powder, which is dissolved in water, comprises converting sugar to lactic acid and proteins to oligopeptides and amino acids using protease or lactic acid bacterium

Strongly enriching the amino acids and/or oligopeptides based on sweet whey powder, which is dissolved in water, and in which the existing lactose and/or protein quantities are disintegrated, comprises converting sugar to lactic acid and proteins to oligopeptides and amino acids using at least a pro...

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Bibliographische Detailangaben
1. Verfasser:	JUNG, WILLI
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Strongly enriching the amino acids and/or oligopeptides based on sweet whey powder, which is dissolved in water, and in which the existing lactose and/or protein quantities are disintegrated, comprises converting sugar to lactic acid and proteins to oligopeptides and amino acids using at least a protease or a lactic acid bacterium, where the necessary acid medium is produced from lactic acid and also by the addition of another acid, an acid-forming substance and/or another acid supplying material. Herstellung einer Lösung von Aminosäuren und Oligopeptiden in Wasser durch Fermentation von Eiweißquellen in wässriger Lösung auf der Ausgangsbasis von in Wasser aufgelöstem Süßmolkenpulver und/oder anderem Molkepulver und/oder auf der Basis von Gemischen der hier genannten Quellen jeglicher Art unter Zusatz von Milchsäurebakterien und/oder Proteasen und/oder Säurequellen zur Erzielung eines Milchsäurespiegels oder Säurespiegels mit pH von 5 oder kleiner, zur Spaltung und zum Abbau der vorhandenen oder zugefügten Eiweiße sowie die Verwendung dieses Compounds in flüssiger oder getrockneter Form als Grundstoff und/oder Additiv für Lebensmittel, Körperpflegeprodukte, Pharma- und Medizinprodukte sowie Tierfutter in allen Formen.