FIELD: biotechnology.
SUBSTANCE: invention relates to a method for producing a milk whey protein fraction and a nutritional composition having a low content of proteose peptones. Method involves obtaining a fraction of milk whey protein, detection and quantitative determination of obtained from β-casein of proteose peptones in said fraction and selection of said fraction of milk whey protein containing not more than 10% by weight obtained from β-casein of proteosepeptones from the total amount of protein in said fraction. Detection and quantitative determination of said β-casein of proteose peptones in said fraction of milk whey protein includes the following stages: obtaining a milk-based product to be analysed, performing analysis of said product by liquid chromatography and mass spectrometry, detecting and/or quantifying said products obtained from β-casein proteosepeptones and/or β-casein in said product by detecting compounds with given mass/charge values m/z or deconvolution of one or more mass spectra to calculate monoisotopic masses. Alternatively, a method for producing a milk whey protein fraction having a reduced content obtained from β-casein of proteose peptones, involves obtaining a fraction of milk whey protein and reduction of content obtained from β-casein of proteose peptones by gel filtration in said fraction of milk whey protein to concentration of at most 10% by weight of the total amount of protein in the fraction of milk whey protein. Method of producing a nutritional composition involves adding a fraction of milk whey protein having a reduced content of obtained from β-casein of proteosepeptones, obtained according to the above methods.
EFFECT: invention enables to obtain nutritional compositions with low content of proteose peptones, which can be used to prevent and/or relieve abdominal pain in an infant.
3 cl, 30 dwg, 6 tbl, 12 ex
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Authors
Dates
2024-06-13—Published
2019-11-28—Filed