COMPLEXES OF PROTEINS WITH HIGH ISOELECTRIC POINT WITH CASEIN Russian patent published in 2024 - IPC A23J3/08 A23J3/10 A23L33/19 A61K38/00 

FIELD: biotechnology; food industry.

SUBSTANCE: disclosed is a method of producing complexes of a protein having an isoelectric point of at least 7 and selected from lactoferrin, lactadherin and lysozyme, with casein. Method includes the following stages: a. providing a protein solution having an isoelectric point of at least 7, and casein at a pH in range of 6.5 to 7.5, in which the solution provided in step a) contains a protein having an isoelectric point of at least 7, and casein in weight ratio of more than 1:10 and less than 10:1; b. linear increase in the temperature of the solution provided at step a) from the denaturation temperature of the protein having an isoelectric point of at least 7 to a temperature in range of 85 to 95 °C; c. holding the solution of step b) at temperature of 85 to 95 °C for at least 30 seconds; and d. linear reduction of temperature of the solution of step c) from 85–95 °C to temperature below 5 °C for a period of at least 30 minutes; e. holding the solution of step d) at temperature below 5 °C for at least 15 minutes. Disclosed is a protein complex having an isoelectric point of at least 7 s β-casein; food product; use of the complex for the production of a medicinal agent; use of the product for the manufacture of a medicinal agent.

EFFECT: invention enables to obtain complexes which are more stable than complexes of the previous level of technology, namely, to heating, pH modifications, mechanical stress and presence of surfactants.

18 cl, 1 tbl, 14 dwg, 6 ex