METHOD FOR PRODUCTION OF LOW HYDROLYSED PEPTIDE COMPOSITION OF MILK WHEY PROTEINS

摘要

FIELD: food industry.;SUBSTANCE: protein solution containing fat in an amount no more than 0.05% is produced from a dry concentrate of whey protein, dry milk whey or native cheese whey. The protein solution is pasteurised, ultrafiltered at a temperature of 8-12°C through ultrafiltration membranes with a molecular weight of intercepted components equal to 1 - 5 kDa till weight fraction of dry substances in the retentate is equal to 8-18%. The milk whey retentate temperature is conditioned to 50-55°C; the initial pH value - to 7.0-7.2 by way of addition of 20% water solution of sodium hydroxide. Fermentative hydrolysis is performed with "Protamex" preparation in an amount of 2.5-4.0% of the weight of protein in the retentate at 50-55°C during 1.5 hours without pH- stating; the produced hydrolysate is pasteurised at 80-85°C during 5-10 minutes. The peptide composition has hydrolysis level equal to no more than 6%, total content of free amino acids in glutamic acid equivalents equal to no more than 4 mg/ml, decreased content of milk whey allergens i.e. α-lactalbumin, β- lactoglobulin and bovine serum albumin; the composition has antioxidant and hypotensive activity.;EFFECT: inventions group is aimed at manufacture of a product with attractive organoleptic characteristics, with antioxidant and hypotensive activity and decreased content of milk whey allergens proteins.;2 cl, 3 tbl, 2 ex