PROCESS FOR THE PREPARATION OF A HYPOALLERGENIC WHEY PROTEIN HYDROLYZATE AND FOOD

摘要

To prepare a whey protein hydrolyzate of reduced allergenicity, an enzymatic hydrolyzate of a whey product is subjected first to a heat treatment and then to a second hydrolysis by a proteolytic enzyme. Under these conditions, the minor proteins remaining intact after the first hydrolysis, which constitute allergens, are degraded into peptides. The hydrolyzate obtained is intended for incorporation in food preparations for dietetic use, more especially in infant formulae.