FR2205279A1 - Isolation of whey proteins - with albumen-like properties, from heat-coagu-lated whey - Google Patents
Isolation of whey proteins - with albumen-like properties, from heat-coagu-lated wheyInfo
- Publication number
- FR2205279A1 FR2205279A1 FR7338918A FR7338918A FR2205279A1 FR 2205279 A1 FR2205279 A1 FR 2205279A1 FR 7338918 A FR7338918 A FR 7338918A FR 7338918 A FR7338918 A FR 7338918A FR 2205279 A1 FR2205279 A1 FR 2205279A1
- Authority
- FR
- France
- Prior art keywords
- whey
- albumen
- protein
- pref
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 108010046377 Whey Proteins Proteins 0.000 title abstract 6
- 239000005862 Whey Substances 0.000 title abstract 4
- 102000007544 Whey Proteins Human genes 0.000 title abstract 4
- 235000021119 whey protein Nutrition 0.000 title abstract 2
- 238000002955 isolation Methods 0.000 title 1
- 235000018102 proteins Nutrition 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 239000006185 dispersion Substances 0.000 abstract 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 235000008452 baby food Nutrition 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000012452 mother liquor Substances 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Whey proteins are isolated from heat-coagulated whey by (a) separating the coagulated protein from the whey or whey mother liquor, washing it with H2O and dispersing it in a finely divided form in an aqs. medium; (b) heating the dispersion to >=45 degrees C (pref. 55-60 degrees C); (c) raising the pH of the dispersion to 8.0-14 (pref. 10.5-11.5); and (d) lowering the pH to >5.0 (pref. 7.0-9.0) immediately after gelling and liquefaction of the protein. As a substitute for albumen in bakery products and baby foods. The protein solns. obtained have practically the same physical properties as albumen solns. They are fully digestible, have a favourable amino acid pattern and can be dried to a powder with a protein content of >=65%.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7214837A NL7214837A (en) | 1972-11-02 | 1972-11-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2205279A1 true FR2205279A1 (en) | 1974-05-31 |
Family
ID=19817285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7338918A Withdrawn FR2205279A1 (en) | 1972-11-02 | 1973-10-31 | Isolation of whey proteins - with albumen-like properties, from heat-coagu-lated whey |
Country Status (3)
| Country | Link |
|---|---|
| DE (1) | DE2354603A1 (en) |
| FR (1) | FR2205279A1 (en) |
| NL (1) | NL7214837A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2312201A1 (en) * | 1975-05-30 | 1976-12-24 | Stauffer Chemical Co | PROCESS FOR FORMING A SUBSTITUTE FOR EGG WHITE |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4460615A (en) * | 1981-10-02 | 1984-07-17 | Kyowa Hakko Kogyo Kabushiki Kaisha | Process for improving the quality of whey protein |
-
1972
- 1972-11-02 NL NL7214837A patent/NL7214837A/xx unknown
-
1973
- 1973-10-31 DE DE19732354603 patent/DE2354603A1/en active Pending
- 1973-10-31 FR FR7338918A patent/FR2205279A1/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2312201A1 (en) * | 1975-05-30 | 1976-12-24 | Stauffer Chemical Co | PROCESS FOR FORMING A SUBSTITUTE FOR EGG WHITE |
Also Published As
| Publication number | Publication date |
|---|---|
| DE2354603A1 (en) | 1974-05-16 |
| NL7214837A (en) | 1974-05-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |