PROTEIN COMPOSITION AND PRODUCTION PROCESS THEREFOR

摘要

A protein composition which comprises a milk basic protein fraction and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin and carboxymethyl cellulose. This protein composition achieves a remarkable improvement in the heat resistance of a milk basic protein fraction. The protein composition, and a food, drink, feedstuff or medicine comprising the protein composition can be heat-treated at a temperature of 90ºC or higher without suffering from the deactivation of the milk basic protein fraction.