METHOD OF PRODUCING ENZYMATIC HYDROLYSATE OF WHEY PROTEIN WITH AVERAGE DEGREE OF HYDROLYSIS Russian patent published in 2009 - IPC A23J3/08 A23J3/30 A23J3/34 A23J1/20 

FIELD: chemistry.

SUBSTANCE: method involves producing a protein solution, pasteurising it, enzymatic hydrolysis with pancreatin, ultra or diafiltration of the obtained hydrolysate with separation into a filtrate and a concentrate, and drying. Before introducing the enzyme, initial pH value of the protein solution is established using a 5% aqueous solution of a mixture of potassium hydroxide and sodium hydroxide bases, taken in ratio 2:1 respectively. The protein solution is obtained from a dry concentrate of whey protein, and hydrolysis is carried out at enzyme-substrate ratio ranging from 1.5 to 2.5%, at temperature ranging from 48 to 54°C for 3 to 3.5 hours, with initial pH from 7.9 to 8.3. Ultra and diafiltration of the hydrolysate is carried out on membranes with molar carrying capacity of 20 kD until mass ratio dry substances in the concentrate of 18 to 20%. After that, the obtained concentrate is diluted until content dry substances of 4 to 5% and taken for ultra and diafiltration again. The obtained filtrate of the first and second run is concentrated by nanofiltration on membranes with molar carrying capacity of 1.0 kD until mass ratio of dry substances of 15 to 17%. The obtained nanoconcentrate, which contains purified hydrolysate is thickened, and then pasteurised at 76 to 80°C for 45 to 75 s.

EFFECT: method allows for obtaining enzymatic hydrolysate of whey protein with high nutrient and biological value, higher quality, improved organoleptic properties, reduced potential allergenic capacity, which enables its use in hypoallergic mixtures with improved organoleptic properties, reduced potential allergenic capacity.

3 tbl, 5 ex, 3 dwg