Methods for producing protein partial hydrolysates and infant formulas containing the same

• US 20060286208A1
• Filed: 06/01/2005
• Published: 12/21/2006
• Est. Priority Date: 06/01/2005
• Status: Abandoned Application

• Current Assignee: Mead Johnson Nutrition Company (Reckitt Benckiser Group PLC)
• Original Assignee: Mead Johnson Nutrition Company (Reckitt Benckiser Group PLC)
• Inventors: Nichols, Debra J., Kelly, Lily, Rangavajla, Nagendra, Chiang, Win-Chin
• Application Number:
  US11/142,543
• Publication Number:
  US 20060286208A1
• Time in Patent Office: Days
• US Class Current: 426/34
• CPC Class Codes: A23J 3/34 using enzymes
• CPC Class Codes: A23L 33/18 Peptides; Protein hydrolysates
• CPC Class Codes: A23L 33/19 Dairy proteins
• CPC Class Codes: A23L 33/40 Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/304 having a modulation effect on allergy and risk of allergy
• CPC Class Codes: A23V 2250/0612 Carnitine
• CPC Class Codes: A23V 2250/0644 Taurine
• CPC Class Codes: A23V 2250/1578 Calcium
• CPC Class Codes: A23V 2250/1592 Iron
• CPC Class Codes: A23V 2250/1612 Manganese
• CPC Class Codes: A23V 2250/1626 Selenium
• CPC Class Codes: A23V 2250/1642 Zinc
• CPC Class Codes: A23V 2250/1862 Arachidonic acid
• CPC Class Codes: A23V 2250/1868 Docosahexaenoic acid
• CPC Class Codes: A23V 2250/54246 Casein
• CPC Class Codes: A23V 2250/54252 Whey protein
• CPC Class Codes: A23V 2250/612 Lactose
• CPC Class Codes: A23V 2250/641 Inositol
• CPC Class Codes: A23V 2250/70 Vitamins
• CPC Class Codes: A23V 2300/28 : Hydrolysis, degree of hydrolysis
• CPC Class Codes: C12Y 304/24028 : Bacillolysin (3.4.24.28)
• CPC Class Codes: Y10S 426/801 : Pediatric

Abstract

The present invention relates to a process for preparing a protein partial hydrolysate. The process involves intermixing a solution of whey protein, casein and water; adjusting the temperature and pH of the solution, adding Protease N to the solution, and allowing the solution to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 4% and 10%. The hydrolysis is ended by subjecting the solution to enzyme deactivation.

Claims

1. A method for preparing a protein partial hydrolysate, the method comprising:

intermixing a solution of whey protein, casein and water, wherein the ratio of whey protein;

casein is about 60;

40;

raising the temperature of the solution to between about 50°

C. and 60°

C.;

maintaining the pH of the solution between about 6.5 and 8;

adding Protease N to the solution;

allowing the solution to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 4% and 10%; and

subjecting the solution to enzyme deactivation.

2. The method according to claim 1, wherein the temperature of the solution is maintained at about 55°

C.

3. The method according to claim 1, wherein the pH is maintained at about 7.0.

4. The method according to claim 1, wherein the level of Protease N in the solution is between about 0.5% and 1%, based on the weight of the total protein initially present.

5. The method according to claim 1, wherein the solution is allowed to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 6% and 9%.

6. The method according to claim 1, wherein the solution is allowed to hydrolyze for a period of time so as to obtain a degree of hydrolysis of about 7.5%.

7. The method according to claim 1, wherein the hydrolysis occurs for about one half hour to about three hours.

8. The method according to claim 1, wherein the enzyme deactivation step comprises raising the temperature of the mixture to between about 80°

C. and 84°

C. for about 10 minutes.

9. The method according to claim 1, wherein the enzyme deactivation step comprises raising the temperature of the mixture to between about 90°

C. and 94°

C. for about 5 seconds.

10. The method according to claim 1, wherein the partial hydrolysate is stored in a liquid state at a temperature less than about 10°

C.

11. The method according to claim 10, wherein the partial hydrolysate is blended with other ingredients to make an infant formula.

12. The method according to claim 11, wherein the infant formula has a source of carbohydrate and a source of lipid, and wherein the source of carbohydrate comprises about 100% lactose.

13. The method according to claim 11, wherein the infant formula has a source of carbohydrate and a source of lipid, and wherein the source of carbohydrate comprises between about 0% and 60% lactose.

14. The method according to claim 11, wherein the infant formula has a source of carbohydrate and a source of lipid, and wherein the source of carbohydrate comprises between about 15% and 55% lactose.

15. The method according to claim 11, wherein the infant formula has a source of carbohydrate and a source of lipid, and wherein the source of carbohydrate comprises between about 20% and 30% lactose.

16. The method according to claim 11, wherein the infant formula has a source of carbohydrate and a source of lipid, and wherein the source of carbohydrate comprises about 25% lactose and about 75% corn syrup solids.

18. The method according to claim 14, wherein the infant formula additionally comprises vitamins and minerals.

19. The method according to claim 14, wherein the infant formula additionally comprises a probiotic.

20. The method according to claim 14, wherein the infant formula additionally comprises a prebiotic.

21. The method according to claim 14, wherein the infant formula additionally comprises at least one LCPUFA.

22. The method according to claim 18, wherein the LCPUFA comprises DHA and/or ARA.

23. An infant formula comprising a protein source, a carbohydrate source, and a lipid source, wherein the protein source is prepared according to the process of claim 1.

17. A method for preparing an infant formula containing a protein partial hydrolysate, the method comprising:

intermixing a solution of whey protein, casein and water, wherein the ratio of whey protein;

casein is about 60;

40;

raising the temperature of the solution to between about 50°

C. and 60°

C.;

maintaining the pH of the solution between about 6.5 and 8;

adding Protease N to the solution;

allowing the solution to hydrolyze for a period of time so as to obtain a degree of hydrolysis between about 4% and 10%;

subjecting the solution to enzyme deactivation; and

combining the protein partial hydrolysate with a carbohydrate source and a lipid source to form an infant formula.