| 摘要 |
PROBLEM TO BE SOLVED: To obtain a whey protein hydrolysate having a good flavor, excellent in heat stability in its acid zone and also having a low buffering activity, and its method for production. SOLUTION: This whey protein hydrolysate is provided by having physical properties of (a) 10-15% hydrolysis rate, (b) 100 amino acid score, (c) <1 wt.% ratio of free amino acids occupying in the total amino acid amount contained in the whey protein hydrolysate, (d) not forming a precipitate by heating at 90 deg.C for 10 min at pH 3.8 and (e) <=280 mg buffering activity per 1 g protein of whey protein hydrolysate based on citric acid. The method for producing the whey protein hydrolysate is characterized by adding an acid agent into a whey protein-containing solution, adjusting pH as <=5.0, adding an acid protease, hydrolyzing the whey protein in a range of 10-15% hydrolysis rate of the protein, and treating the hydrolyzed solution with an adsorbing resin. |
