| 摘要 |
PURPOSE:To obtain the title composition, little in flavor degradation due to enzymolysis, useful as a food decreased in allergic reaction or orally tolerant inducer, by treating protein of cow milk origin with protein hydrolase to bring its molecular weight to a specified level or lower. CONSTITUTION:beta-lactoglobulin, one of whey proteins, is recovered from cow milk whey through a conventional process and dissolved in water and the resulting solution is adjusted to pH 8.0 with 1 N aqueous sodium hydroxide solution. A protein hydrolase (e.g. bovine trypsin) is then added to the resulting solution to make enzymolysis for one hour while agitating at 37 deg.C, and the resultant solution is put to a filtration unit with a ultrafiltration membrane 10000 in fractionating molecular weight to obtain a fraction containing beta- lactoglobulin partial peptide with a molecular weight of >=10000, which is then lyophilized, thus obtaining the objective peptide composition with a molecular weight of <=10000. |
