DOI et al., 1985 - Google Patents
Gelation of the heat-induced complex between κ-casein and α-lactalbuminDOI et al., 1985
View PDF- Document ID
- 13500109093502859539
- Author
- DOI H
- HIRAMATSU M
- IBUKI F
- KANAMORI M
- Publication year
- Publication venue
- Journal of Nutritional Science and Vitaminology
External Links
Snippet
Whey is a by-product of the manufacture of cheese from milk. The usual practice is to dispose of it, the usage of whey being not sufficiently developed, though it contains proteins of excellent quality such as ƒÀ-lactoglobulin and ƒ¿-lactalbumin. Interaction between k …
- 238000001879 gelation 0 title abstract description 33
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, 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; THEIR TREATMENT, 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| O’mahony et al. | Milk proteins: Introduction and historical aspects | |
| AU613684B2 (en) | A process for the preparation of a hypoallergenic whey protein hydrolyzate and food | |
| RU2407399C2 (en) | Method for production of partial protein hydrolysates and milk mixtures containing them | |
| US6190724B1 (en) | Infant formula | |
| US5028589A (en) | Casein phosphopeptide salts | |
| Vegarud et al. | Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristics | |
| US4711953A (en) | Process for obtaining an alpha-lactalbumin enriched product from whey and uses thereof | |
| KR940003938B1 (en) | Preparation of Peptide Formulations | |
| US5352476A (en) | Nutrient composition containing non-phosphorylated peptides from case in based material | |
| CA1150564A (en) | Total enzymatic hydrolysate from whey proteins and process of obtaining the same | |
| RU2405351C2 (en) | Powdered baby milk | |
| EP0322589B1 (en) | Process for the preparation of a lactoserum protein hydrolysate and a hypoallergenic food | |
| EP0269593B1 (en) | Process for the treatment of whey protein | |
| JPH05505304A (en) | Method for producing enzymatic hydrolyzate | |
| JP2004521650A (en) | Method for extracting casein fraction from milk and caseinate, and method for producing novel product | |
| Bottomley et al. | Whey proteins | |
| US4145455A (en) | Modified protein compositions and preparation thereof | |
| JP2003250460A (en) | Method for modifying functionality of milk protein | |
| DOI et al. | Gelation of the heat-induced complex between κ-casein and α-lactalbumin | |
| US5925737A (en) | Whey protein fractionation using high pressure or supercritical carbon dioxide | |
| Smith | Whey protein | |
| SU1472041A1 (en) | Method of hydrolysate of milk proteins | |
| JP2016534712A (en) | Food composition | |
| US5334408A (en) | Nutrient composition containing non-phosphorylated peptides from casin-based material | |
| US5216123A (en) | Non-phosphorylated peptides from casein-based material |