HYDROLYZED WHEY PROTEIN HAVING DECREASED ALLERGEN CONTENT AND PRODUCTION THEREOF

摘要

PURPOSE:To obtain the subject hydrolyzed product in high yield without generating bitter taste by adding a heat-resistant proteinase to a whey protein and carrying out the enzymatic decomposition of the protein while performing the thermal denaturation under specific condition. CONSTITUTION:A whey protein is subjected to enzymatic decomposition under thermal denaturation with a heat-resistant proteinase at 60-80 deg.C and pH6-10 and the decomposition product is heated to deactivate the enzyme and obtain the objective hydrolysis product. The whey protein is preferably decomposed with a proteinase at 20-55 deg.C and pH6-10 before the thermal denaturation treatment.