METHOD FOR PRODUCING whey protein hydrolyzate HIGH degree of hydrolysis and a low residual antigens

摘要

1. A process for production of whey protein hydrolyzate with a high degree of hydrolysis and a low residual antigenicity, comprising providing an aqueous mixture of whey protein, enzymatic hydrolysis, heating the hydrolyzate in order to inactivate the enzymes, cooled, filtered, concentrated and drying characterized in that the prepared aqueous mixture of whey proteins dry whey protein concentrate of native or denatured protein mass from whey protein and water, containing from 8.0 to 10.0% solids, then m including 6.6 to 8.5% protein, active acidity mixture adjusted to 6.5-7.0 units. pH, the mixture was heated to 45-48 ° C, making the composition of enzymes from 1.5-2.0% pancreatin enzyme preparation with an activity of 45 u / g, or 15-20% of the minced pancreas of cattle with an activity of 4.5 units ./g 0.5-1.0% Protamex enzyme preparation and enzyme preparations 2.0-2.5% Flavourzyme 1000 L and enzymatic hydrolysis is carried out at a temperature of 45-48 ° C in the presence of about 0,30-0,33 .% chloroform, 18-24 h before the amine nitrogen content in the mixture of 500-600 mg%, the resulting hydrolyzate is heated to 87-90 ° C to inactivate the enzymes, cooled, filtered, concentrated in vacuo and sushivayut way raspyleniya.2. A method of production of whey protein hydrolyzate with a high degree of hydrolysis and a low residual antigenicity of claim 1, characterized in that for the preparation of an aqueous mixture of whey protein concentrate used dry native whey proteins with a protein mass fraction of at least 80% .3. A method of production of whey protein hydrolyzate with a high degree of hydrolysis and a low residual antigenicity of claim 1 wherein