[go: up one dir, main page]

WO1994025580A1 - Procede d'hydrolyse de proteines - Google Patents

Procede d'hydrolyse de proteines Download PDF

Info

Publication number
WO1994025580A1
WO1994025580A1 PCT/DK1994/000165 DK9400165W WO9425580A1 WO 1994025580 A1 WO1994025580 A1 WO 1994025580A1 DK 9400165 W DK9400165 W DK 9400165W WO 9425580 A1 WO9425580 A1 WO 9425580A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
proteolytic
preparation
hydrolysis
food product
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.)
Ceased
Application number
PCT/DK1994/000165
Other languages
English (en)
Inventor
Per Munk Nielsen
Peter Hvass
Kim Hansen
Gitte Budolfsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk AS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Novo Nordisk AS filed Critical Novo Nordisk AS
Priority to JP6523763A priority Critical patent/JPH08509366A/ja
Priority to AU65640/94A priority patent/AU681653B2/en
Priority to KR1019950704686A priority patent/KR960701993A/ko
Priority to EP94913509A priority patent/EP0700433A1/fr
Publication of WO1994025580A1 publication Critical patent/WO1994025580A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/58—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi
    • C12N9/62—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from Aspergillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/342—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/345—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of blood proteins
    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/65—Collagen; Gelatin; Keratin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/66—Enzymes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
    • C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21004—Trypsin (3.4.21.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21014—Microbial serine proteases (3.4.21.14)
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • A61Q5/02—Preparations for cleaning the hair

Definitions

  • the present invention relates to a method of hydrolysing proteins, a protein hydrolysate obtained by the method, and food and non-food products containing the protein hydrolysate.
  • the present invention provides a method for hydrolysis of proteins by incubation with a proteolytic preparation derived from Aspergrillus oryzae and supplied by Novo Nordisk A/S, Denmark under the tradename FlavourzymeTM.
  • the invention provides protein hydrolysates obtained by the method of the invention.
  • the invention provides food and non-food products comprising a protein hydrolysate of the invention.
  • Fig. 1 shows the degree of hydrolysis (%DH) vs. time s of hydrolysis (hours) achieved by the method of the invention applied to sodium caseinate in the pH range of from pH 5 to pH 9 ( ⁇ : pH 5, A pH 6, O pH 7, D pH 8, • pH 9) ;
  • Fig. 2 shows the degree of hydrolysis (%DH) of soy protein isolate after 22 hours of hydrolysis according to the ⁇ o method of invention ( ⁇ : FlavourzymeTM, A : CorolaseTM 7092, O: CorolaseTM 7093, ⁇ : AlcalaseTM, D: NeutraseTM) ; and
  • Fig. 3 shows the degree of hydrolysis (%DH) of Na- caseinate after 22 hours of hydrolysis according to the method of invention ( ⁇ : FlavourzymeTM, A : CorolaseTM 7092, O: CorolaseTM is 7093, ⁇ : AlcalaseTM, D: NeutraseTM).
  • proteolytic enzyme components each of which may have any of the following approximate molecular weights: 23 kD, 27 kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47 kD, 53 kD, and 100 kD.
  • the present invention provides a method
  • proteolytic enzyme preparation which is derived from Aspergillus oryzae and comprises at least five proteolytic components having an approximate molecular weight, respectively, selected from 23 kD, 27 kD, 31 kD, 32 kD, 35 kD, 38 kD, 42 kD, 47 kD, 53 kD, and
  • the protein is incubated with a proteolytic preparation derived from Aspergillus oryzae and comprising at least five proteolytic components having the approximate molecular weights 23 kD, 31 kD, 35 kD, 38. kD, and
  • the molecular weight of the protease components in the proteolytic preparation was determined by using SDS polyacrylamide gel electrophoresis (SDS-PAGE) in a manner known to persons skilled in the art. In this way, the molecular weight of each protease component was determined.
  • the method of the invention is able to perform extensive protein hydrolysis of proteins, and the method leads to non-bitter hydrolysates and hydrolysates having pronounced soup-flavour/meat-flavour.
  • the extent of the protein hydrolysis may be determined by the degree of hydrolysis achieved.
  • the degree of hydrolysis (DH) is defined by the following formula:
  • the DH may be calculated according to Adler-Nissen ;
  • a DH which is higher than 35%, preferably higher than 60%, more preferably higher than 70%, most preferably higher than 80%.
  • the degree of protein solubility may be described by way of a
  • PSI Protein Solubility Index
  • the protein or proteinaceous material which may advantageously be hydrolysed by the present method may be any vegetable protein such as soy protein, grain proteins, e.g. wheat gluten or zein, rape seed protein, alfalfa protein, pea protein, fabaceous bean protein, cotton seed protein or sesame seed protein, or any animal protein or proteinaceous material such as milk protein, whey protein, casein, meat protein, fish protein, blood protein, egg white or gelatin.
  • vegetable protein such as soy protein, grain proteins, e.g. wheat gluten or zein, rape seed protein, alfalfa protein, pea protein, fabaceous bean protein, cotton seed protein or sesame seed protein
  • animal protein or proteinaceous material such as milk protein, whey protein, casein, meat protein, fish protein, blood protein, egg white or gelatin.
  • the proteolytic enzyme may suitably be added to the protein or proteinaceous material in an amount of 0.05-15 AU/100 g of protein, in particular 0.1-8 AU/100 g of protein.
  • the incubation may be performed at a pH from between about 4 and about 10, preferably between about 5 and about 9.
  • the method of the invention performs excellent even at extreme pH conditions, i.e. at pH values in all of the range of 5 to 9.
  • the incubation may be performed at any convenient temperature at which the enzyme preparation does not become inactivated, i.e. in the range of from about 20°C to about 70°C.
  • the proteo ⁇ lytic enzyme preparation may suitably be inactivated by increasing the temperature of the incubation mixture to above about 70°C, or by decreasing the pH of the incubation mixture to below about 4.0.
  • incubation of a protein or proteinaceous substrate may be performed with a combination of FlavourzymeTM and one or more other protease preparations.
  • Preferred protease preparations comprises neutral or alkaline proteases.
  • suitable neutral proteases are neutral proteases derived from Bacillus, preferably from Bacillus ⁇ ubtilis, such as the enzyme preparation supplied by Novo Nordisk, Denmark, under the tradename NeutraseTM.
  • alkaline proteases examples include alkaline proteases derived from Bacillus , preferably from Bacillus licheniformis, such as the enzyme preparation supplied by Novo Nordisk, Denmark, under the tradename AlcalaseTM and containing Subtilisin A (Subtilisin Carlsberg) as the active component.
  • AlcalaseTM alkaline proteases derived from Bacillus , preferably from Bacillus licheniformis, such as the enzyme preparation supplied by Novo Nordisk, Denmark, under the tradename AlcalaseTM and containing Subtilisin A (Subtilisin Carlsberg) as the active component.
  • the incubation carried out in the method of the invention may also be performed with a combination of FlavourzymeTM and one or more other lipase preparations.
  • Preferred lipase preparations comprises fungal lipases.
  • Suitable fungal lipases are lipases derived from Mucor, preferably from .Rhizojnucor miehei , such as the enzyme preparation supplied by Novo Nordisk, Denmark, under the tradename PalataseTMM; and lipases derived from Aspergillus , preferably from Aspergillus niger such as the enzyme preparation supplied by Novo Nordisk, Denmark, under the tradename PalataseTMA.
  • the present invention provides a protein hydrolysate obtained by the method of the invention.
  • the proteolytic activity may be determined with haemoglobin as substrate.
  • TCA trichloroacetic acid
  • a folder AF 4/5 describing the analytical method in more detail is available from Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark, upon request which folder is hereby included by reference.
  • a substrate for lipase was prepared by emulsifying glycerine tributyrat (MERCK) using gum-arabic as emulsifier. Lipase activity was assayed at pH 7 using pH stat method. One unit of lipase activity (LU/mg) is defined as the amount needed to liberate one micro ole fatty acid per minute.
  • Step 1 Centrifuge the fermentation supernatant, discard the precipitate. Adjust the pH of the supernatant to 7 and add gradually an equal volume of cold 96 % ethanol. Allow the mixture to stand for 30 minutes in an ice bath. Centrifuge and discard the precipitate.
  • Step 2 - Ion exchange chromatography. Filter the supernatant and apply on DEAE-fast flow (Pharmacia TM) column equilibrated with 50 mM tris-acetate buffer pH 7. Wash the column with the same buffer till absorption at 280 nm is lower than 0.05 OD. Elute the bound enzymatic activity with linear salt gradient in the same buffer (0 to 0.5 M NaCl ) using five column volumes, Pool the fractions containing enzymatic activity .
  • Step 3 Hydrophobic chromatography. Adjust the molarity of the pool containing enzymatic activity to 0.8 M by adding solid Ammonium acetate. Apply the enzyme on TSK gel Butyl- Toyopearl 650 C column (available from Tosoh Corporation Japan) which was pre-equilibrated with 0.8 M ammonium acetate. Wash the unbound material with 0.8 M ammonium acetate and elute the bound material with distilled water.
  • Step 4 Pool containing lipase activity is diluted with water to adjust conductance to 2 mS and pH to 7. Apply the pool on High performance Q Sepharose (Pharmacia) column pre- equilibrated with 50 mM tris -acetate buffer pH 7. Elute the bound enzyme with linear salt gradient.
  • the present invention relates to food products comprising a protein hydrolysate of the inven ⁇ tion.
  • the amount of protein hydrolysate incorporated in the food product will typically be in the range of 1-30% by weight.
  • An important food product of the present invention is an ingredient of a mother milk substitute for infants. Due to the high degree of hydrolysis obtained by the method of the invention, the protein hydrolysates of the invention may advan- tageously be incorporated in mother milk substitutes, the hydrolysate having a significantly lower allergenicity than unhydrolysed milk proteins.
  • the milk substitute may be for ⁇ mulated in substantially the same way as that indicated in the prior literature for products of this type (cf. for instance EP Patent Application 322,589) with the exception that the protein hydrolysate included in the known products is replaced by the protein hydrolysate of the present invention.
  • the food product of the invention may also include the protein hydrolysate of the invention as a protein supple- ment or to provide other properties of the food product.
  • the protein hydrolysate incorporated in the food product may for instance be based on meat or scrap meat (e.g. the so-called mechanically recovered meat, i.e. meat remaining on bones after the regular pieces of meat have been carved from animal carcases in the slaughterhouse.
  • meat or scrap meat e.g. the so-called mechanically recovered meat, i.e. meat remaining on bones after the regular pieces of meat have been carved from animal carcases in the slaughterhouse.
  • meat or scrap meat e.g. the so-called mechanically recovered meat, i.e. meat remaining on bones after the regular pieces of meat have been carved from animal carcases in the slaughterhouse.
  • mechanically recovered meat i.e. meat remaining on bones after the regular pieces of meat have been carved from animal carcases in the slaughterhouse.
  • Other proteinaceous by-products from the meat industry may
  • the resulting protein hydrolysate may then suitably be added to emulsified meat products, e.g. sausages or pates, or as flavour ingredients in soups or other food products.
  • a food product obtained from cow milk by the method of invention is preferably a cheese flavour product.
  • the extensive hydrolysis of the milk protein surprisingly leads to flavour compounds with very distinct cheese flavour.
  • Such cheese flavour products of the invention preferably find application in snack products, imitation cheese products, or as enhancers of cheese flavour in general.
  • the cheese flavour may be adjusted by use of lipases according to well established practice.
  • a traditional way of producing Hydrolysed Vegetable Protein (HVP) for use as flavour products is based on cooking in hydrochloric acid at a high temperature and for a long time. This is known to cause unwanted formation of chloric containing compounds. By the process of the invention it is now possible to obtain enzymatically produced HVP products, which are considered more healthy products.
  • the high DH obtainable by the process of the invention leads to desirable flavour characteristics and flavour enhancing properties.
  • the process of the invention may also be used for protein enrichment of dietetic products due to the non-bitter flavour obtained by the process.
  • Also advantageous is the very high protein solubility in a very broad pH range that is associated with the process of the invention. It has surprisingly been found that an excellent fermentation medium may be produced by subjecting milk to the method of the present invention. Such milk hydrolysates may be used for acceleration of the fermentation in yoghurt production or in the production of lactic acid starter bacteria cultures, by addition in relatively small amounts. The shortening of process time increases production capacity and reduces the risk of infection, e.g. bacteriophage infection.
  • the method of the invention may be used in combination with a fermentation process, preferably a fermentation process for the production of a food product.
  • the proteolytic enzyme preparation e.g. FlavourzymeTM
  • the protein hydrolysate of the invention or both may be added in a fermentation process, preferably a food fermentation process, for enhancing the productivity of the fermentation process.
  • fermentation processes are processes involving or fermenting fish (fish sauce) , cocoa beans or soy (such as soy sauce, tempeh, iso) .
  • the addition of the proteolytic enzyme preparation or the addition of protein hydrolysate may be useful for decreasing the total process time, i.e. increasing the rate of fermentation.
  • Non-food products e.g. FlavourzymeTM
  • the process of the invention may also find application in the non-food area.
  • the flavour characteristics obtained by the method of invention may advantageously be used for production 5 of pet food.
  • Preparation B 1% FlavourzymeTM, 2% NeutraseTM 0.5L, and 0.15% AlcalaseTM 2,4L.
  • FlavourzymeTM is a proteolytic preparation derived from
  • NeutraseTM 0.5L is a proteolytic preparation derived from Bacillus subtilis
  • AlcalaseTM 2.4L is a proteolytic preparation derived from Bacillus licheniformis .
  • hydrolysates were served before a tasting panel in a 4% solution.
  • the meat flavour was most pronounced in hydrolysates obtained with Preparation A.
  • flavour-samples 1, 2, and 3 were now diluted in cream cheese, and a fourth sample was prepared as a control.
  • sample No. 4.1 6.0 g of fresh milk + 20 g of cheese.
  • Sample No. 1.1 (FlavourzymeTM) appeared to have a very strong and intense flavour and a taste of well ripened cheese.
  • Sample No. 2.1 (FlavourzymeTM + PalataseTM) appeared to have a 0 well balanced cheese flavour.
  • sample No. 3.1 turned out to give the weakest taste impression.
  • sample No. 4.1 was evaluated being sour/sourish.
  • PalataseTM creates a new and much more simple way of producing cheese flavour.
  • the hydrolysis was carried out for 20 hours at 50°C. Then the enzymes were denatured by heat treatment at 80°C for 5 min.
  • Skim milk was heat treated at 90°C for 2 min and three samples of 200 ml were prepared.
  • the temperature was adjusted to 41°C, and yoghurt culture YC DVS from Chr. Hansens Lab. was added to all three samples in a level of 10 6 bacteria per g.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Veterinary Medicine (AREA)
  • Biotechnology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Epidemiology (AREA)
  • Birds (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dermatology (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)

Abstract

L'invention concerne un procédé d'hydrolyse d'une protéine végétale ou animale par incubation avec une préparation à base d'enzymes protéolytiques dérivée de l'Aspergillus oryzae telle que la FlavourzymeTM comprenant au moins cinq composés protéolytiques présentant une masse molaire approximative de 23 kD, 27 kD, 31 kD, 32 kD, 38 kD, 42 kD, 47 kD, 53 kD ou de 100 kD, qui permet de produire un hydrolysat protéique utile dans ou comme un produit alimentaire tel que le lait maternel de substitution, le fromage, la protéine végétale hydrolysée, un aromatisant et un adjuvant de procédé pour la fermentation de produits alimentaires ou un produit non alimentaire tel qu'un aliment pour animaux familiers, des cosmétiques. Le procédé selon l'invention permet d'obtenir un degré d'hydrolyse et de goût élevés et solubilité protéique élevée.
PCT/DK1994/000165 1993-04-26 1994-04-25 Procede d'hydrolyse de proteines Ceased WO1994025580A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP6523763A JPH08509366A (ja) 1993-04-26 1994-04-25 タンパク質の加水分解方法
AU65640/94A AU681653B2 (en) 1993-04-26 1994-04-25 A method for hydrolysing proteins
KR1019950704686A KR960701993A (ko) 1993-04-26 1994-04-25 단백질의 가수분해 방법(a method for hydrolysing proteins)
EP94913509A EP0700433A1 (fr) 1993-04-26 1994-04-25 Procede d'hydrolyse de proteines

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK93467A DK46793D0 (da) 1993-04-26 1993-04-26 Enzym
DK0467/93 1993-04-26

Publications (1)

Publication Number Publication Date
WO1994025580A1 true WO1994025580A1 (fr) 1994-11-10

Family

ID=8093877

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1994/000165 Ceased WO1994025580A1 (fr) 1993-04-26 1994-04-25 Procede d'hydrolyse de proteines

Country Status (8)

Country Link
EP (1) EP0700433A1 (fr)
JP (1) JPH08509366A (fr)
KR (1) KR960701993A (fr)
CN (1) CN1090675C (fr)
AU (1) AU681653B2 (fr)
DK (1) DK46793D0 (fr)
NZ (1) NZ265247A (fr)
WO (1) WO1994025580A1 (fr)

Cited By (58)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996013174A1 (fr) * 1994-10-26 1996-05-09 Novo Nordisk A/S Procede de fabrication d'un hydrolysat de lacto-proteine, hydrolysat de lacto-proteine et son mode d'utilisation
WO1998018343A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatique alimentaire
WO1998018342A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatisant alimentaire
WO1998027827A1 (fr) * 1996-12-23 1998-07-02 Dsm N.V. Procede de production d'un hydrolysat proteique
WO1998027828A1 (fr) * 1996-12-23 1998-07-02 Dsm N.V. Renforçateur de gout
WO1998051803A1 (fr) 1997-05-16 1998-11-19 Novo Nordisk Biotech, Inc. Polypeptides a activite de prolyl dipeptidyl aminopeptidase et acides nucleiques codant ces derniers
WO1998051163A3 (fr) * 1997-05-16 1999-02-04 Novo Nordisk Biotech Inc Procedes de production d'hydrolysats proteiques
US5985337A (en) * 1996-08-12 1999-11-16 Cpc International Inc. Process for preparing a protein hydrolysate from protein containing animal products
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
EP1149902A1 (fr) * 2000-04-28 2001-10-31 Sumitomo Rubber Industries, Ltd. Agent de déprotéinisation, caoutchouc naturel déprotéiné avec celui-ci et procédé pour la production d'articles en caoutchouc
KR20020026640A (ko) * 2000-10-02 2002-04-12 김강권 항원성이 저감된 카제인 가수분해물의 제조방법 및 이가수분해물을 함유하는 유제품
US6372452B1 (en) * 1996-11-29 2002-04-16 Consejo Superior De Investigaciones Cientificas Process for obtaining plant peptones with a high hydrolysis degree and applications thereof
WO2002001963A3 (fr) * 2000-06-23 2002-07-25 Nestle Sa Preparation de biohydrolysats
WO2002069734A1 (fr) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Procede de preparation d'hydrolysat proteique a partir des proteines du lait
WO2002069732A1 (fr) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Procede de preparation d'hydrolysat de proteine a partir de farine de soja
US6495342B2 (en) 2000-02-04 2002-12-17 Roquette Freres Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof
KR20030028089A (ko) * 2001-09-27 2003-04-08 주식회사 태훈바이오 홍게 가공부산물을 이용한 반응향미제 및 이의 제조방법
WO2003054186A1 (fr) * 2001-12-21 2003-07-03 Dsm Ip Assets B.V. Nouvelles presures
FR2836014A1 (fr) * 2002-02-15 2003-08-22 Gervais Danone Sa Nouveau procede de fabrication de produits laitiers fermentes mettant en oeuvre des enzymes d'origine bacterienne
US6787168B1 (en) * 2003-03-18 2004-09-07 James W. Sawhill Peptide product
WO2004098309A1 (fr) * 2003-05-05 2004-11-18 Unilever N.V. Produit a base de caseine hydrolysee comportant des tripeptides ipp et/ou vpp
US6875456B2 (en) 2000-10-19 2005-04-05 Dsm Ip Assets B.V. Protein hydrolysates
WO2005010170A3 (fr) * 2003-07-25 2006-05-18 Ct Sperimentale Del Latte S P Milieu de fermentation a base d'un substrat proteique fortement hydrolyse
US7070953B1 (en) 1999-10-20 2006-07-04 Nordur Ehf Protein hydrolysates produced with the use of cod proteases
EP1669463A4 (fr) * 2003-08-01 2006-08-23 Calpis Co Ltd Hydrolysat de caseine et son procede de production et d'utilisation
EP1553913A4 (fr) * 2002-06-14 2007-01-10 Carol J Buck Compositions et procedes pour adoucir, fluidifier et enlever le tissu hyperkeratosique
WO2006128685A3 (fr) * 2005-05-31 2007-04-19 Gelita Ag Procede de fabrication d'hydrolysat de gelatine a faible poids moleculaire et compositions d'hydrolysat de gelatine
WO2007066841A1 (fr) * 2005-12-09 2007-06-14 Serombio Co., Ltd. Hydrolisat de levure renfermant du cyclo-his-pro et procede de production afferent
WO2007086762A1 (fr) * 2006-01-24 2007-08-02 Vital Food Processors Limited Récupération enzymatique d'une protéine
FR2925325A1 (fr) * 2007-12-21 2009-06-26 Vincience Sa Utilisation d'un hydrolysat de colza en tant que principe actif activateur de la synthese des aquaporines
WO2010009400A1 (fr) * 2008-07-18 2010-01-21 Novozymes A/S Procédé pour préparer un hydrolysat de protéines
WO2009147103A3 (fr) * 2008-06-03 2010-04-22 Novozymes A/S Procédé de fabrication d'un hydrolysat de protéine de blé
WO2009147105A3 (fr) * 2008-06-03 2010-05-06 Novozymes A/S Procédé de fabrication d'un hydrolysat de caséine
WO2010074955A1 (fr) 2008-12-16 2010-07-01 Novozymes, Inc. Polypeptides ayant une activité carboxypeptidase et polynucléotides les codant
US20100305050A1 (en) * 2009-06-02 2010-12-02 University Of Limerick Protein product with modified antigenicity
US7998476B2 (en) 2006-11-22 2011-08-16 Standard Biologics, Inc. Method of treatment using Aspergillus oryzae protease
WO2011112100A1 (fr) 2010-03-08 2011-09-15 Marine Bioproducts As Matériau peptidique, composition alimentaire, ses préparations et ses utilisations
RU2444905C2 (ru) * 2007-03-12 2012-03-20 Карджилл, Инкорпорейтед Частично гидролизованный зерновой белок
WO2012089517A1 (fr) * 2010-12-28 2012-07-05 Nestec S.A. Préparation enzymatique obtenue par la fermentation de koji
EP2489281A1 (fr) * 2011-02-17 2012-08-22 University of Limerick Hydrolysat de caséine
WO2012121612A1 (fr) * 2011-03-04 2012-09-13 Meat Biologics Research Limited Procédé de fabrication d'une composition comestible
WO2012121611A3 (fr) * 2011-03-04 2012-11-01 Meat Biologics Research Limited Composition comestible et son procédé de fabrication
WO2012149959A1 (fr) * 2011-05-03 2012-11-08 Nestec S.A. Hydrolysat d'un substrat protéique et son procédé de production
ES2395982A1 (es) * 2011-07-08 2013-02-18 Apc Europe S.A. Suplemento alimenticio, método para incrementar la masa bacteriana en el rumen de un rumiante y preparado alimenticio y usos correspondientes.
WO2013050407A1 (fr) * 2011-10-03 2013-04-11 Specialites Pet Food Hydrolysats à base de tissu carné présentant une meilleure appétibilité utilisés dans des aliments pour animaux
WO2014152350A1 (fr) * 2013-03-15 2014-09-25 Angel Janet Composition et ses procédés d'utilisation
JP2015035981A (ja) * 2013-08-14 2015-02-23 マルハニチロ株式会社 長期常温保存可能なレバ刺し状食品
CN105077158A (zh) * 2015-08-24 2015-11-25 王婧婧 一种芝士风味乳香基的制备方法
WO2015181675A1 (fr) * 2014-05-29 2015-12-03 Lb Lyopharm S.R.L. Procédé de préparation de protéines végétales fonctionnelles
WO2016087427A1 (fr) * 2014-12-01 2016-06-09 Novozymes A/S Procédé de production d'un hydrolysat de protéines
WO2017121859A1 (fr) 2016-01-13 2017-07-20 Wolfgang Priemer Composition contenant des acides aminés
EP3155902A4 (fr) * 2014-05-28 2017-12-06 Amano Enzyme Inc. Hydrolysat d'albumine fortement émulsifiable
US10226422B2 (en) 2013-01-23 2019-03-12 Bottled Science Limited Skin enhancing beverage composition
WO2018053197A3 (fr) * 2016-09-14 2019-05-31 Glanbia Nutritionals (Ireland) Ltd. Produits protéiques agglomérés et leur procédé de production
CN110810687A (zh) * 2019-11-21 2020-02-21 江南大学 一种利用内源性内肽酶和外肽酶水解芝麻蛋白制备低聚肽清凉饮料的方法
CN111432662A (zh) * 2017-11-03 2020-07-17 嘉吉公司 豌豆蛋白水解产物
EP3277103B1 (fr) 2015-03-30 2020-11-11 Société des Produits Nestlé S.A. Hydrolysats de protéine à base de lait et compositions fabriquées avec ceux-ci
EP4289277A4 (fr) * 2021-02-04 2025-01-15 Amano Enzyme U.S.A. Co., Ltd. Procédé de production de fromage naturel

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101518285B (zh) * 2009-03-30 2011-07-20 山东轻工业学院 一种干酪的生产方法
CA2785736A1 (fr) * 2009-12-30 2011-07-07 Solae, Llc Procede de recuperation de proteines inhibitrices de bowman-birk a partir d'un effluent de traitement du soja
MX2013006278A (es) * 2010-12-06 2013-07-15 Cargill Inc Proceso para licuar proteinas de cereal.
CN103549435A (zh) * 2013-11-19 2014-02-05 哈尔滨艾克尔食品科技有限公司 乳清蛋白肽口服液的制作方法
JP6481923B2 (ja) * 2014-05-02 2019-03-13 奥野製薬工業株式会社 畜肉改良剤
CN104719920B (zh) * 2015-04-09 2017-03-08 广州超亚化妆品科技有限公司 多肽氨基酸混合物及其制备方法与应用
CN107772077A (zh) * 2016-08-30 2018-03-09 中粮营养健康研究院有限公司 一种菜籽饼和提高菜籽饼的蛋白质溶解度的方法
CN107788223A (zh) * 2016-08-30 2018-03-13 中粮营养健康研究院有限公司 一种提高菜籽饼的蛋白质溶解度的方法
CN106616995A (zh) * 2016-12-27 2017-05-10 济南邦地生物工程有限公司 一种健脑口服液及其生产方法
CN108771194A (zh) * 2018-07-02 2018-11-09 广东海洋大学 一种利用耐高温地衣芽孢杆菌协助酶解水产蛋白制备海鲜调味包的方法
CN117599112A (zh) * 2023-10-20 2024-02-27 华南农业大学 一种改善便秘的桃花发酵液及其制备方法和应用

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3306009A1 (de) * 1983-02-22 1984-08-23 Röhm GmbH, 6100 Darmstadt Verfahren zur herstellung von proteinhydrolysaten
EP0429760A1 (fr) * 1989-11-27 1991-06-05 Societe Des Produits Nestle S.A. Procédé de préparation d'un agent aromatisant

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86108557A (zh) * 1986-12-20 1988-07-13 同济大学 以含蛋白质的废料为原料酶法提取蛋白质水解物的方法及其产品

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3306009A1 (de) * 1983-02-22 1984-08-23 Röhm GmbH, 6100 Darmstadt Verfahren zur herstellung von proteinhydrolysaten
EP0429760A1 (fr) * 1989-11-27 1991-06-05 Societe Des Produits Nestle S.A. Procédé de préparation d'un agent aromatisant

Cited By (92)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996013174A1 (fr) * 1994-10-26 1996-05-09 Novo Nordisk A/S Procede de fabrication d'un hydrolysat de lacto-proteine, hydrolysat de lacto-proteine et son mode d'utilisation
US5985337A (en) * 1996-08-12 1999-11-16 Cpc International Inc. Process for preparing a protein hydrolysate from protein containing animal products
WO1998018343A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatique alimentaire
WO1998018342A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatisant alimentaire
CN1067859C (zh) * 1996-10-30 2001-07-04 诺沃挪第克公司 生产食品调味剂的方法
US6024990A (en) * 1996-10-30 2000-02-15 Novo Nordisk A/S Method of producing food flavoring agent
US6372452B1 (en) * 1996-11-29 2002-04-16 Consejo Superior De Investigaciones Cientificas Process for obtaining plant peptones with a high hydrolysis degree and applications thereof
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
US6190709B1 (en) * 1996-12-23 2001-02-20 Gist-Brocades B.V. Flavor enhancer
WO1998027828A1 (fr) * 1996-12-23 1998-07-02 Dsm N.V. Renforçateur de gout
WO1998027827A1 (fr) * 1996-12-23 1998-07-02 Dsm N.V. Procede de production d'un hydrolysat proteique
WO1998051163A3 (fr) * 1997-05-16 1999-02-04 Novo Nordisk Biotech Inc Procedes de production d'hydrolysats proteiques
WO1998051803A1 (fr) 1997-05-16 1998-11-19 Novo Nordisk Biotech, Inc. Polypeptides a activite de prolyl dipeptidyl aminopeptidase et acides nucleiques codant ces derniers
US6664092B1 (en) * 1997-05-16 2003-12-16 Novozymes Biotech, Inc. Polypeptides having dipeptidyl aminopeptidase activity and nucleic acids encoding same
US6465209B1 (en) 1997-05-16 2002-10-15 Novozymes Biotech, Inc. Methods of producing protein hydrolysates
US7070953B1 (en) 1999-10-20 2006-07-04 Nordur Ehf Protein hydrolysates produced with the use of cod proteases
US6495342B2 (en) 2000-02-04 2002-12-17 Roquette Freres Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof
US6544791B2 (en) 2000-02-04 2003-04-08 Roquette Freres Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof
US7015264B2 (en) 2000-04-28 2006-03-21 Sumitomo Rubber Industries, Ldt. Deproteinizing agent, deproteinized natural rubber latex using the same, and method of producing rubber product
EP1149902A1 (fr) * 2000-04-28 2001-10-31 Sumitomo Rubber Industries, Ltd. Agent de déprotéinisation, caoutchouc naturel déprotéiné avec celui-ci et procédé pour la production d'articles en caoutchouc
WO2002001963A3 (fr) * 2000-06-23 2002-07-25 Nestle Sa Preparation de biohydrolysats
KR20020026640A (ko) * 2000-10-02 2002-04-12 김강권 항원성이 저감된 카제인 가수분해물의 제조방법 및 이가수분해물을 함유하는 유제품
US6875456B2 (en) 2000-10-19 2005-04-05 Dsm Ip Assets B.V. Protein hydrolysates
WO2002069732A1 (fr) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Procede de preparation d'hydrolysat de proteine a partir de farine de soja
WO2002069734A1 (fr) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Procede de preparation d'hydrolysat proteique a partir des proteines du lait
KR20030028089A (ko) * 2001-09-27 2003-04-08 주식회사 태훈바이오 홍게 가공부산물을 이용한 반응향미제 및 이의 제조방법
WO2003054186A1 (fr) * 2001-12-21 2003-07-03 Dsm Ip Assets B.V. Nouvelles presures
US7404977B2 (en) 2001-12-21 2008-07-29 Dsm Ip Assets B.V. Rennets
FR2836014A1 (fr) * 2002-02-15 2003-08-22 Gervais Danone Sa Nouveau procede de fabrication de produits laitiers fermentes mettant en oeuvre des enzymes d'origine bacterienne
EP1553913A4 (fr) * 2002-06-14 2007-01-10 Carol J Buck Compositions et procedes pour adoucir, fluidifier et enlever le tissu hyperkeratosique
US6787168B1 (en) * 2003-03-18 2004-09-07 James W. Sawhill Peptide product
US7785824B2 (en) 2003-05-05 2010-08-31 Conopco Inc. Hydrolysed casein product comprising tripeptides IPP and/or VPP
AU2004237455B2 (en) * 2003-05-05 2007-08-02 Dsm Ip Assets B.V. Hydrolysed casein product comprising tripeptides IPP and/ or VPP
WO2004098309A1 (fr) * 2003-05-05 2004-11-18 Unilever N.V. Produit a base de caseine hydrolysee comportant des tripeptides ipp et/ou vpp
WO2005010170A3 (fr) * 2003-07-25 2006-05-18 Ct Sperimentale Del Latte S P Milieu de fermentation a base d'un substrat proteique fortement hydrolyse
EP1669463A4 (fr) * 2003-08-01 2006-08-23 Calpis Co Ltd Hydrolysat de caseine et son procede de production et d'utilisation
US8580557B2 (en) 2003-08-01 2013-11-12 Calpis Co., Ltd. Casein hydrolyzate, process for producing the same and use thereof
WO2006128685A3 (fr) * 2005-05-31 2007-04-19 Gelita Ag Procede de fabrication d'hydrolysat de gelatine a faible poids moleculaire et compositions d'hydrolysat de gelatine
US7485323B2 (en) 2005-05-31 2009-02-03 Gelita Ag Process for making a low molecular weight gelatine hydrolysate and gelatine hydrolysate compositions
US7897728B2 (en) 2005-05-31 2011-03-01 Gelita Ag Process for making a low molecular weight gelatine hydrolysate
WO2007066841A1 (fr) * 2005-12-09 2007-06-14 Serombio Co., Ltd. Hydrolisat de levure renfermant du cyclo-his-pro et procede de production afferent
WO2007086762A1 (fr) * 2006-01-24 2007-08-02 Vital Food Processors Limited Récupération enzymatique d'une protéine
US7998476B2 (en) 2006-11-22 2011-08-16 Standard Biologics, Inc. Method of treatment using Aspergillus oryzae protease
RU2444905C2 (ru) * 2007-03-12 2012-03-20 Карджилл, Инкорпорейтед Частично гидролизованный зерновой белок
FR2925325A1 (fr) * 2007-12-21 2009-06-26 Vincience Sa Utilisation d'un hydrolysat de colza en tant que principe actif activateur de la synthese des aquaporines
WO2009147103A3 (fr) * 2008-06-03 2010-04-22 Novozymes A/S Procédé de fabrication d'un hydrolysat de protéine de blé
WO2009147105A3 (fr) * 2008-06-03 2010-05-06 Novozymes A/S Procédé de fabrication d'un hydrolysat de caséine
US8153396B2 (en) 2008-06-03 2012-04-10 Novozymes A/S Method for producing a casein hydrolysate
WO2010009400A1 (fr) * 2008-07-18 2010-01-21 Novozymes A/S Procédé pour préparer un hydrolysat de protéines
US9399769B2 (en) 2008-12-16 2016-07-26 Novozymes, Inc. Polypeptides having carboxypeptidase activity and polynucleotides encoding same
WO2010074955A1 (fr) 2008-12-16 2010-07-01 Novozymes, Inc. Polypeptides ayant une activité carboxypeptidase et polynucléotides les codant
US8633030B2 (en) 2008-12-16 2014-01-21 Novozymes, Inc. Polypeptides having carboxypeptidase activity and polynucleotides encoding same
US20100305050A1 (en) * 2009-06-02 2010-12-02 University Of Limerick Protein product with modified antigenicity
EP2258208A1 (fr) * 2009-06-02 2010-12-08 University of Limerick Produit de protéine avec une immunogénicité modifiée
WO2011112100A1 (fr) 2010-03-08 2011-09-15 Marine Bioproducts As Matériau peptidique, composition alimentaire, ses préparations et ses utilisations
CN103298356A (zh) * 2010-12-28 2013-09-11 雀巢产品技术援助有限公司 来自于制曲发酵的酶制剂
WO2012089517A1 (fr) * 2010-12-28 2012-07-05 Nestec S.A. Préparation enzymatique obtenue par la fermentation de koji
US20140213762A1 (en) * 2011-02-17 2014-07-31 University Of Limerick Casein hydrolysate
WO2012110652A1 (fr) * 2011-02-17 2012-08-23 University Of Limerick Hydrolysat de caséine
EP2489281A1 (fr) * 2011-02-17 2012-08-22 University of Limerick Hydrolysat de caséine
US20170037442A1 (en) * 2011-02-17 2017-02-09 University Of Limerick Casein hydrolysate
WO2012121611A3 (fr) * 2011-03-04 2012-11-01 Meat Biologics Research Limited Composition comestible et son procédé de fabrication
WO2012121612A1 (fr) * 2011-03-04 2012-09-13 Meat Biologics Research Limited Procédé de fabrication d'une composition comestible
WO2012149959A1 (fr) * 2011-05-03 2012-11-08 Nestec S.A. Hydrolysat d'un substrat protéique et son procédé de production
RU2577133C2 (ru) * 2011-05-03 2016-03-10 Нестек С.А. Гидролизат белкового субстрата и способ его приготовления
ES2395982A1 (es) * 2011-07-08 2013-02-18 Apc Europe S.A. Suplemento alimenticio, método para incrementar la masa bacteriana en el rumen de un rumiante y preparado alimenticio y usos correspondientes.
AU2012320644B2 (en) * 2011-10-03 2016-09-08 Specialites Pet Food Meat tissue digests having enhanced palatability for use in pet food
RU2611154C2 (ru) * 2011-10-03 2017-02-21 Спесиалите Пет Фуд Перевары тканей мяса с улучшенной вкусовой привлекательностью для применения в кормах для животных
WO2013050407A1 (fr) * 2011-10-03 2013-04-11 Specialites Pet Food Hydrolysats à base de tissu carné présentant une meilleure appétibilité utilisés dans des aliments pour animaux
US10226422B2 (en) 2013-01-23 2019-03-12 Bottled Science Limited Skin enhancing beverage composition
WO2014152350A1 (fr) * 2013-03-15 2014-09-25 Angel Janet Composition et ses procédés d'utilisation
US9850151B2 (en) 2013-03-15 2017-12-26 Janet Angel Composition and methods of use
US10501351B2 (en) 2013-03-15 2019-12-10 Janet Angel Composition and methods of use
US11091380B2 (en) 2013-03-15 2021-08-17 Janet Angel Composition and methods of use
US9139458B2 (en) 2013-03-15 2015-09-22 Janet Angel Compositions and methods of use
JP2015035981A (ja) * 2013-08-14 2015-02-23 マルハニチロ株式会社 長期常温保存可能なレバ刺し状食品
EP3155902A4 (fr) * 2014-05-28 2017-12-06 Amano Enzyme Inc. Hydrolysat d'albumine fortement émulsifiable
WO2015181675A1 (fr) * 2014-05-29 2015-12-03 Lb Lyopharm S.R.L. Procédé de préparation de protéines végétales fonctionnelles
WO2016087427A1 (fr) * 2014-12-01 2016-06-09 Novozymes A/S Procédé de production d'un hydrolysat de protéines
US10619177B2 (en) 2014-12-01 2020-04-14 Novozymes A/S Method for producing a protein hydrolysate
EP3804532B1 (fr) * 2015-03-30 2024-12-25 Société des Produits Nestlé S.A. Hydrolysats de protéine à base de lait et compositions fabriquées par ce procédé
EP3277103B1 (fr) 2015-03-30 2020-11-11 Société des Produits Nestlé S.A. Hydrolysats de protéine à base de lait et compositions fabriquées avec ceux-ci
CN105077158A (zh) * 2015-08-24 2015-11-25 王婧婧 一种芝士风味乳香基的制备方法
WO2017121859A1 (fr) 2016-01-13 2017-07-20 Wolfgang Priemer Composition contenant des acides aminés
EP3402573B1 (fr) 2016-01-13 2023-03-01 Wolfgang Priemer Composition contenant des acides aminés
WO2018053197A3 (fr) * 2016-09-14 2019-05-31 Glanbia Nutritionals (Ireland) Ltd. Produits protéiques agglomérés et leur procédé de production
CN111432662A (zh) * 2017-11-03 2020-07-17 嘉吉公司 豌豆蛋白水解产物
US12137704B2 (en) 2017-11-03 2024-11-12 Cargill, Incorporated Pea protein hydrolysate
CN111432662B (zh) * 2017-11-03 2024-03-19 嘉吉公司 豌豆蛋白水解产物
CN110810687A (zh) * 2019-11-21 2020-02-21 江南大学 一种利用内源性内肽酶和外肽酶水解芝麻蛋白制备低聚肽清凉饮料的方法
CN110810687B (zh) * 2019-11-21 2022-08-23 江南大学 一种利用内源性内肽酶和外肽酶水解芝麻蛋白制备低聚肽清凉饮料的方法
EP4289277A4 (fr) * 2021-02-04 2025-01-15 Amano Enzyme U.S.A. Co., Ltd. Procédé de production de fromage naturel

Also Published As

Publication number Publication date
AU6564094A (en) 1994-11-21
NZ265247A (en) 1996-07-26
DK46793D0 (da) 1993-04-26
KR960701993A (ko) 1996-03-28
AU681653B2 (en) 1997-09-04
CN1121732A (zh) 1996-05-01
JPH08509366A (ja) 1996-10-08
CN1090675C (zh) 2002-09-11
EP0700433A1 (fr) 1996-03-13

Similar Documents

Publication Publication Date Title
AU681653B2 (en) A method for hydrolysing proteins
US6875456B2 (en) Protein hydrolysates
Nielsen Functionality of protein hydrolysates
EP0223560B1 (fr) Détermination de l'arôme d'hydrolysats de protéines
CA1198072A (fr) Procede de preparation d'hydrolysate de proteines
EP0325986A2 (fr) Hydrolyse enzymatique des protéines
Petersen The impact of the enzymic hydrolysis process on recovery and use of proteins
US3843802A (en) Proteinaceous material for beverage use and method
JP3142001B2 (ja) 酵素加水分解タン白の苦味除去方法
US6589574B2 (en) Process for preparation of protein-hydrolysate from milk protein
EP1372407B1 (fr) Procede de preparation d'un hydrolysat hautement proteique
WO2002069732A1 (fr) Procede de preparation d'hydrolysat de proteine a partir de farine de soja
US20060193930A1 (en) Process for the preparation of protein hydrolysate from legumes
CA2389244A1 (fr) Supplement nutritif proteique partiellement hydrolyse
JPS6128370A (ja) 魚類蛋白加水分解物及びその製造方法
Mazorra-Manzano et al. Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides
US6420133B1 (en) Process for the preparation of a high protein hydrolysate
US7091001B2 (en) Process for the preparation of high arginine peptides
WO2002069734A1 (fr) Procede de preparation d'hydrolysat proteique a partir des proteines du lait
JPH0640796B2 (ja) 乳酸醗酵物の製造法
Hajós Enzymatic Modification as a Tool for Alteration of Safety and
Olsen Enzymes and food proteins
Mendon&ccedil shark muscle protein
ZA200307566B (en) A process for the preparation of a high protein hydrolysate.
PL199710B1 (pl) Sposób otrzymywania wysokobiałkowego hydrolizatu

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 94191903.X

Country of ref document: CN

AK Designated states

Kind code of ref document: A1

Designated state(s): AU BB BG BR BY CA CN CZ FI HU JP KP KR KZ LK LV MG MN MW NO NZ PL RO RU SD SK UA US UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 1994913509

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 1995 532626

Country of ref document: US

Date of ref document: 19951004

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 265247

Country of ref document: NZ

WWP Wipo information: published in national office

Ref document number: 1994913509

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: CA

WWW Wipo information: withdrawn in national office

Ref document number: 1994913509

Country of ref document: EP