METHOD OF PRODUCING WHEY PROTEIN HYDROLYSATE WITH HIGH DEGREE OF HYDROLYSIS AND LOW RESIDUAL ANTIGENICITY Russian patent published in 2014 - IPC A23J1/20 

FIELD: chemistry.

SUBSTANCE: invention relates to biotechnology and provides a method of producing a whey protein hydrolysate with a high degree of hydrolysis and low residual antigenicity. The method includes preparing an aqueous mixture of whey proteins from a dry concentrate of native whey proteins or from a protein mass obtained from denatured whey proteins and water, containing 8.0-10% dry substances, including 6.6-8.5% protein, establishing active acidity at 6.5-7.0 pH units, heating to 45-48°C, adding an enzyme composition of 1.5-2.0% pancreatin enzymatic preparation with activity of 45 units/g or 15-20% minced bovine pancreatic gland with activity of 4.5 units/g, 0.5-1.0% Protamex enzymatic preparation and 2.0-2.5% Flavourzyme 1000 L enzymatic preparation, performing enzymatic hydrolysis at 45-48°C in the presence of 0.30-0.33 vol% chloroform, for 18-24 hours until achieving content of amine nitrogen in the mixture of 500-600 mg%. The obtained hydrolysate is heated to 87-90°C in order to inactivate enzymes, cooled, filtered, vacuum concentrated and spray-dried.

EFFECT: invention enables to obtain protein hydrolysates with high degree of hydrolysis and low residual antigenicity and increases biological and nutritional value thereof, improves organoleptic properties and storage stability.

4 cl, 5 dwg, 1 tbl, 6 ex