초록 ▼

A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120.degree. C

A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120.degree. C. for 1 to 120 minutes. A process for the preparation of processed whey protein is also provided and comprises adding casein protein to partially heat-denatured whey protein, or adding casein protein to non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The processed whey protein has an improved shelf life. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. The product is useful as a raw material of foods.

대표청구항 ▼

1. A process for preparing a composition comprising partially heat-denatured whey protein and casein protein, the process comprising the steps of:a) preparing an aqueous solution of a non-denatured whey protein comprising greater than 5%, but not more than 15% by weight, wherein the pH of said non-d

1. A process for preparing a composition comprising partially heat-denatured whey protein and casein protein, the process comprising the steps of:a) preparing an aqueous solution of a non-denatured whey protein comprising greater than 5%, but not more than 15% by weight, wherein the pH of said non-denatured whey protein solution is adjusted to 6.8-8.0; b) heating the solution of step a) at 55 to 120.degree. C. to obtain an aqueous solution of partially heat-denatured whey protein; c) providing a casein protein in the amount of 0.001 to 0.2 part by weight for 1 part of weight of said whey protein; and d) combining said partially heat-denatured whey protein and casein protein to obtain a hydrophobicity of 50 FI/mg-protein or greater.