Milk protein hydrolysates

Ingredia, a French dairy company, has developed Prodiet F 200 , a milk protein hydrolysate that contains a bioactive peptide with relaxing properties. The patented product has an anti-stress effect proven by several clinical studies and does not cause the classical side effects of anxiolytics. Food supplements, chocolate and animal feed are examples of its applications (Lefranc, 2002). 

Enzymatic Modification of Proteins for Food Use. Proteolytic enzymes are used extensively for modifying proteins in various ways in food products and for waste management (17, 27. These are used in baked and brewed products, cereals, cheese, chocolate/cocoa, egg and egg products, feeds, fish, legumes, meats, milk, protein hydrolysates and wines. But there are many other uses, and potential uses, of enzymes to modify protein. Whitaker (27, 28), and Whitaker and Puigserver (29) have described more than 100 enzymatic modifications of proteins in vivo, challenging scientists to look at the possibilities of modifying the amino acid side chains by proteolytic and other methods. 

Neeser, J.R. (2000). Milk protein hydrolysate for addressing a bone or dental disorder. Intern. PatentNo. WO 00/49885. 

In line with the foregoing, milk protein hydrolysates are useful foamers and emulgators. The foam- and emulsion-forming properties of milk peptides are even superior to those of intact milk proteins, as long as these show both charged and hydrophobic areas (Caessens et al., 1999). 

Giardina, C., Pelizzola, V., Avalli, A., lametti, S., and Cattaneo, T.M.P. (2004). Functional properties of milk protein hydrolysates obtained by controlled enzymatic hydrolysis. Milchwissenschaft 59,476-479. 

Several methods have been described for the production, characterization and evaluation of milk protein hydrolysates tailored for specific applications in the health-care, pharmaceutical, baby food and consumer product areas (see Fox and Mulvihill, 1992, for references). 

Otte, J., Shalaby, S. M., Zakora, M., Pripp, A. H., El-Shabrawy, S. A., Angiotensin-converting enzyme inhibitory activity of milk protein hydrolysates Effect of snbstrate, enzyme and time of hydrolysis, Int. Dairy J., 17, 488, 2007. 

Boelsma, E., Kloek, J. (2010). IPP-rich milk protein hydrolysate lowers blood pressure in subjects with stage 1 hypertension, a randomized controlled trial. Nutrition Journal, 9, 52. http //www.nutritionj.eom/content/9/l/52. 

Combined palatinose-green tea palatinose polyphenols (Hassleretal. 2004) combined xylitol-reduced palatinose calcium monohydrogen (Katan and De Roos 2002) milk protein hydrolysate containing casein phohphopeptide [27] phosphorylated oligosaccharide calcium [6]... 

Drusch, S., Hamann, S., Berger, A., Serfert, Y., Schwarz, K. (2012). Surface accumulation of milk proteins and milk protein hydrolysates at the air-water interface on a time-scale relevant for spray-drying. Food Research International, 47, 140-145. 

The most abundant milk protein is casein, of which there are several different kinds, usually designated a-, (1-, and K-casein. The different caseins relate to small differences in their amino acid sequences. Casein micelles in milk have diameters less than 300 nm. Disruption of the casein micelles occurs during the preparation of cheese. Lactic acid increases the acidity of the milk until the micelles crosslink and a curd develops. The liquid portion, known as whey, containing water, lactose and some protein, is removed. Addition of the enzyme rennet (chymosin) speeds up the process by hydrolysing a specific peptide bond in K-casein. This opens up the casein and encourages further cross-linking. 

Concerning food peptides, most of the HPLC applications deal with food characterization (based on peptide profile), peptide separation, and identification [172,173] and detection of frauds in milk-based products, meat, and protein hydrolysates [115],... 

In contrast, the whey proteins are relatively small globular proteins. a-Lactalbumin represents about 20 % of the protein content of bovine whey (3.5 % of total bovine milk protein), and it is the principal protein in human milk (Brew and Grobler, 1992). Nanotube assembly has been discovered in some solutions containing a hydrolysed derivative of this protein. And it appears that the a-lactalbumin nanotube is unique in the sense that it is the only artificial nanotube that has so far been made from a food protein (Graveland-Bikker et al., 2004 Graveland-Bikker and de Kruif, 2006). As for p-lactoglobulin, it has the capacity under certain specific conditions to form nano-fibres in aqueous media (as can various other globular food proteins, such as ovalbumin, soy proteins, and bovine serum albumin) (van der Linden, 2006 Nicolai, 2007). 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

F 0.04 ppb/water F 60 ppb/skim milk F 0.08 ppb/protein-hydrolysate solution 2%... 

The earliest commercial milk protein enzymatic modification dates back to the 1940s, when the first formulas for allergenic infants were made. The aims of this process were to reduce allergenicity as well as to change the functional properties of proteins while preserving their nutritional value for clinical use. Unfortunately the hydrolysates thus obtained were characterized by bitter taste, and for mainly this reason proteolysis, as a technological process, enjoyed very little popularity. 

Milk-derived whole whey proteins, whey protein hydrolysates and individual whey proteins have been shown to modulate lymphocyte functions in vitro. Whole whey protein was demonstrated to suppress bovine T-lymphocyte mitogenesis at a concentration of 1.1 ng/ml in cell culture (Torre and Oliver, 1989a,b). Wong et al. (1996a, 1998b) observed that bovine... 

Enzymatic hydrolysis has long been used to produce functional protein hydrolysates from vegetable and milk proteins however it also shows great potential for use in marine products. During the 1960s and 70s, initial research began into the utilization of fishery by-products through the production of marine-... 

Pepsin Obtained from the glandular layer of hog stomach. Produced as a white to light tan, water-soluble powder amber paste or clear, amber to brown, aqueous liquids. Major active principle pepsin. Typical applications used in the preparation of fishmeal and other protein hydrolysates and in the clotting of milk in manufacture of cheese (in combination with rennet). 

Acid Calcium Phosphate, 68, (Sl)9, (S2)4 Acid Ferric Sulfate TS, 852 Acid Hydrolysates of Proteins, 13, (Sl)l Acid-Hydrolyzed Milk Protein, 13, (Sl)l Acid-Hydrolyzed Proteins, 13, (Sl)l Acidified Sodium Chlorite Solutions, (S3)3... 

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