| 摘要 |
A whey protein hydrolyzate having peculiar physicochemical properties, a process for producing the same, and a process for producing a peptide mixture with constant qualities. The hydrolyzate is tasty and characterized in that it is a hydrolyzate of whey proteins having a purity of at least 70 % by weight, that the content of the fractions having molecular weights of 5,000-10,000 Da is less than 1 % by weight of the hydrolyzate as a whole, that the residual antigenic activity is 10<-5> or below as determined by the ELISA suppression test using antiwhey protein sera, that the free amino acid content of the hydrolyzate is 10-15 % by weight of the total amino acid content thereof, that the free lysine content of the whey proteins is 12-20 % by weight of the total lysine content thereof, that the ammonia content is 0.2 % by weight or below, that the transmittance of the 10 % by weight solution thereof is 98 % of above as measured using a 1-cm cell with the light of 540 nm in wavelength, that the 5 % by weight solution thereof (pH: 4 to 7) does not cause precipitation even when heated at 120 DEG C for 10 min, and that it has an antioxidant activity. The hydrolyzate can be used as a proteinaceous source for infants with insufficient digestivity, the aged and the sick with reduced digestivity, pregnant and praturient women, and the sick with reduced immune functions, as well as a proteinaceous source for a human milk enrichment composition and oral/enteral nutrients. Also it is possible according to the invention process to produce in a stabilized way a peptide mixture that is substantially constant in the content of each free amino acid and the total content of the free amino acids. |
