A casein hydrolysate formed by controlled hydrolysis of a casein substrate by an aspergillus- derived (fugal) proteolytic preparation is described. The controlled hydrolysis employs a FlavorPro-WheyTM formulation and a degree of hydrolysis (%DH) of from 5%DH to 15%DH. The hydrolysate has at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%. The invention also provides a low molecular weight fraction of a casein hydrolysate of the invention which is substantially free of peptides having a molecular weight greater than 5kDa
申请公布号
WO2012110652(A1)
申请公布日期
2012.08.23
申请号
WO2012EP52809
申请日期
2012.02.17
申请人
UNIVERSITY OF LIMERICK;FITZGERALD, DICK;O'SULLIVAN, DARA