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1. 发明专利

MX9603369A AISALMIENTO DE LACTOFERRINA A PARTIR DE LECHE. 未知
公开(公告)号：MX9603369A
公开(公告)日：1997-12-31
申请号：MX9603369
申请日：1995-02-16
申请人： PHARMING BV
发明人： NULJENS JAN H , VEEN HARRY VAN
IPC分类号： A23C9/146 , A23J1/20 , A23J3/08 , C07K1/16 , C07K1/22 , C07K14/47 , C07K14/79 , C12N15/09 , A23J01/20 , A23J03/08
摘要： La invencion proporciona métodos para la purificacion de lactoferrina humana a partir de leche, especialmente leche de especies no humanas, y para la separacion de lactoferrina humana de las especies macromoleculares no deseadas presentes en la leche, incluyendo la separacion de las especies de lactoferrina no humana.

2. 发明申请

WO1992020239A1 WHEY PROTEIN PRODUCT METHOD FOR ITS PRODUCTION AND USE THEREOF IN FOODS 审中-公开
标题翻译： WHEY蛋白产品生产方法及其在食品中的应用
公开(公告)号：WO1992020239A1
公开(公告)日：1992-11-26
申请号：PCT/CA1992000210
申请日：1992-05-19
申请人： AULT FOODS LIMITED
发明人： AULT FOODS LIMITED , ASHER, Yashavantkumar, Jayasinh , MOLLARD, Martha, Ann , THOMSON, Suzette , MAURICE, Terry, J. , CALDWELL, Karen, B.
IPC分类号： A23J03/08
CPC分类号： A23G9/40 , A23C9/1307 , A23C13/16 , A23J1/205 , A23J3/08 , A23L23/00 , A23L27/66 , A23L33/19 , A23V2002/00 , A23V2300/08 , A23V2300/34
摘要： Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of food products especially dairy products such as ice cream.
摘要翻译：乳清蛋白质产品具有一定比例的热可耐干扰乳清蛋白，使用受控加热程序变性。该产品具有改善的感官特征，并且可用于生产各种食品，特别是乳制品如冰淇淋。

3. 发明申请

WO1997005784A1 MODIFIED WHEY PROTEIN AND PROCESS FOR PRODUCING THE SAME 审中-公开
标题翻译：改良的蛋白质及其生产方法
公开(公告)号：WO1997005784A1
公开(公告)日：1997-02-20
申请号：PCT/JP1995002553
申请日：1995-12-13
申请人： SNOW BRAND MILK PRODUCTS CO., LTD. , SATO, Kaoru , IMAI, Hiroshi , HORIKAWA, Masakazu , KAWANARI, Masami
发明人： SNOW BRAND MILK PRODUCTS CO., LTD.
IPC分类号： A23J03/08
CPC分类号： A23J3/08 , A23V2002/00 , A23V2200/228 , A23V2300/08 , A23V2250/54252 , A23V2250/54246
摘要： A modified whey protein having improved keeping qualities and comprising a partly heat-denatured whey protein and a casein protein optionally together with an undenatured whey protein. The partly heat-denatured whey protein can be prepared by heating a whey protein, the protein concentration and pH value of which have been adjusted respectively to 0.5 to 15 % by weight and 6 to 8, at 55 to 120 DEG C for 1 to 120 minutes. The process for producing the modified protein comprises adding a casein protein to the partly heat-denatured whey protein or adding a casein protein to an undenatured whey protein to partly denature the same by heating. The modified whey protein having improved keeping qualities can provide a gel which has a good water retention and a high elasticity and is useful as a food material.
摘要翻译：一种改良的乳清蛋白，其具有改善的保持质量并且包含部分热变性乳清蛋白和酪蛋白蛋白，任选地与未变性的乳清蛋白一起。部分热变性乳清蛋白可以通过加热乳清蛋白，其蛋白质浓度和pH值分别调整为0.5〜15重量％，6〜8，在55〜120℃下加热1〜120 分钟。制备修饰蛋白的方法包括将酪蛋白加入到部分热变性乳清蛋白中，或将酪蛋白加入到未变性的乳清蛋白中，通过加热使其部分变性。具有改进的保持质量的改性乳清蛋白可以提供具有良好保水性和高弹性的凝胶，并且可用作食品材料。

4. 发明申请

WO1997001964A1 MODIFIED WHEY PROTEIN 审中-公开
标题翻译：改良的蛋白质
公开(公告)号：WO1997001964A1
公开(公告)日：1997-01-23
申请号：PCT/JP1995002552
申请日：1995-12-13
申请人： SNOW BRAND MILK PRODUCTS CO., LTD. , IMAI, Hiroshi , SATO, Kaoru , HORIKAWA, Masakazu , KAWANARI, Masami
发明人： SNOW BRAND MILK PRODUCTS CO., LTD.
IPC分类号： A23J03/08
CPC分类号： A23C15/16 , A23J3/08
摘要： A modified whey protein powder having an improved solubility and comprising a partly heat-denatured whey protein and an undenatured whey protein; and a process for producing a modified whey protein powder having an improved solubility which comprises adding an undenatured whey protein to a solution of a partly heat-denatured whey protein and drying the resultant solution. From 0.2 to 10 parts by weight of the undenatured whey protein is used per part by weight of the partly heat-denatured whey protein. The obtained powder has a hydrophobicity of 50 FI/mg protein or above or an insolubility of 1 ml or below. A gel obtained from this powder has a good water retention, a high elasticity and a smooth texture, which makes it useful as a food material.
摘要翻译：一种改良的乳清蛋白粉，其具有改善的溶解度并且包含部分热变性乳清蛋白和未变性的乳清蛋白; 以及制备具有改善的溶解度的改性乳清蛋白粉末的方法，其包括将未变性的乳清蛋白加入到部分热变性乳清蛋白的溶液中并干燥所得溶液。每份重量份的部分热变性乳清蛋白使用0.2至10重量份的未变性乳清蛋白。得到的粉末具有50 FI / mg蛋白质或以上的疏水性或1ml以下的不溶性。从该粉末获得的凝胶具有良好的保水性，高弹性和光滑的质感，因此可用作食品。

5. 发明申请

WO1996011584A1 PEPTIDE MIXTURE AND PRODUCTS THEREOF 审中-公开
标题翻译：肽混合物及其制品
公开(公告)号：WO1996011584A1
公开(公告)日：1996-04-25
申请号：PCT/JP1995002109
申请日：1995-10-13
申请人： MORINAGA MILK INDUSTRY CO., LTD. , SHIMAMURA, Seiichi , TAMURA, Yoshitaka , MIYAKAWA, Hiroshi , SAITO, Hitoshi , KAWAGUCHI, Yasushi , ISOMURA, Naoko , AKAZOME, Yoko , OCHI, Hiroshi , KAWAMOTO, Mihoko
发明人： MORINAGA MILK INDUSTRY CO., LTD.
IPC分类号： A23J03/08
CPC分类号： A61K38/018 , A23J3/08 , A23J3/343 , A23L33/18 , A61K38/01 , Y10S530/833
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 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.
摘要翻译：具有特殊物理化学性质的乳清蛋白水解产物，其制备方法和具有恒定质量的肽混合物的制备方法。水解产物是鲜美的，其特征在于它是具有至少70重量％的纯度的乳清蛋白质的水解产物，分子量为5,000-10,000Da的级分的含量小于水解产物的1重量％作为整体，通过使用抗氧化蛋白质血清的ELISA抑制试验测定的残留抗原活性为10 -5以下，水解产物的游离氨基酸含量为总氨基酸的10-15重量％的含量，乳清蛋白质的游离赖氨酸含量为其总赖氨酸含量的12-20重量％，氨含量为0.2重量％以下，10重量％溶液的透过率为使用波长为540nm的光的1cm电池测量的98％以上，即使在120℃下加热10分钟，其5重量％溶液（pH：4〜7）也不会引起沉淀，并具有抗氧化活性。水解产物可用作消化不良的婴儿的蛋白质来源，老年人和消化系统消瘦的病人，孕妇和孕妇以及具有降低的免疫功能的病人，以及用于人乳浓缩组合物的蛋白质来源，口服/肠内营养。根据本发明的方法，也可以以稳定的方式产生每个游离氨基酸含量基本恒定的肽混合物和游离氨基酸的总含量。

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