Prodn. of food protein of high biological value - with high tryptophan and cystine content by enzymatic hydrolysis of whey protein

摘要

Prepn. based on mammalian milk, involves (1) isolation from whey protein of a low molecular protein breakdown prod. with cystiene content of 3.0-5.9wt.% or of 2.5-5.3%, (2) sepn. of alpha-lactalbumin breakdown prods. rich in tryptophan and cysteine from beta-lactoglobulin poor in tryptophan and cysteine by differing digestive processes, (3) enzymatic hydrolysis in a 0.5-5% (1%) whey protein soln., esp. at 20-40 (37) deg.C, using 10-600 mg/l of endopeptidase pepsin, and (4) diluting the alpha-lactalbumin breakdown prod., enriched in tryptophan and cystine, in ratio of 2:98-10:90 (5:95) with a usual food protein mixt. (casein whey protein). USE/ADVANTAGE - The food is esp. for the newborn, or as special food in cases of renal insufficiency. The biological value of food proteins can be improved by supplementation, and the high protein content (1.8-2.4%) in foods for infants can be lowered to 1.0-1.4%.