公开(公告)号：US20170037442A1

公开(公告)日：2017-02-09

申请号：US14876413

申请日：2015-10-06

Applicant: Dick Fitzgerald ,  Dara O'Sullivan

Inventor： Dick Fitzgerald ,  Dara O'Sullivan

IPC: C12P21/06 ,  A23J3/34 ,  A23L33/18 ,  C07K14/47

CPC classification number: C12P21/06 ,  A23J3/344 ,  A23L33/18 ,  A23L33/40 ,  A23V2002/00 ,  C07K14/4732 ,  A23V2200/03 ,  A23V2200/304 ,  A23V2250/54246 ,  A23V2300/28

Abstract: A casein hydrolysate formed by controlled hydrolysis of a casein substrate by an aspergillus-derived (fugal) proteolytic preparation is described. The controlled hydrolysis employs a FlavorPro-Whey™ formulation and a degree of hydrolysis (% DH) of from 5% DH to 15% DH. The Hydrolysate has at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%. The invention also provides a low molecular weight fraction of casein hydrolysate of the invention which is substantially free of peptides having a molecular weight greater than 5 kDa.

Abstract translation: 描述了通过曲霉衍生（矮化）蛋白水解制剂对酪蛋白底物的可控水解形成的酪蛋白水解产物。 受控的水解使用FlavorPro-Whey TM制剂和5％DH至15％DH的水解度（％DH）。 与完整的酪蛋白酸钠相比，水解产物的抗原性降低至少98％，平均苦味评分低于30％。 本发明还提供本发明的酪蛋白水解产物的低分子量级分，其基本上不含分子量大于5kDa的肽。

公开(公告)号：US20140213762A1

公开(公告)日：2014-07-31

申请号：US13985321

申请日：2012-02-17

Applicant: Dick Fitzgerald ,  Dara O'Sullivan

Inventor： Dick Fitzgerald ,  Dara O'Sullivan

IPC: C07K14/47

CPC classification number: C12P21/06 ,  A23J3/344 ,  A23L33/18 ,  A23L33/40 ,  A23V2002/00 ,  C07K14/4732 ,  A23V2200/03 ,  A23V2200/304 ,  A23V2250/54246 ,  A23V2300/28

Abstract: A casein hydrolysate formed by controlled hydrolysis of a casein substrate by an aspergillus-derived (fugal) proteolytic preparation is described. The controlled hydrolysis employs a FlavorPro-Whey™ formulation and a degree of hydrolysis (% DH) of from 5% DH to 15% DH. The hydrolysate has at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%. The invention also provides a low molecular weight fraction of a casein hydrolysate of the invention which is substantially free of peptides having a molecular weight greater than 5 kDa

Abstract translation: 描述了通过曲霉衍生（矮化）蛋白水解制剂对酪蛋白底物的可控水解形成的酪蛋白水解产物。 受控的水解使用FlavorPro-Whey TM制剂和5％DH至15％DH的水解度（％DH）。 与完整的酪蛋白酸钠相比，水解产物的抗原性降低至少98％，平均苦味评分小于30％。 本发明还提供了本发明的酪蛋白水解产物的低分子量级分，其基本上不含分子量大于5kDa的肽

公开(公告)号：US20100305050A1

公开(公告)日：2010-12-02

申请号：US12792133

申请日：2010-06-02

Applicant: Dick Fitzgerald ,  Ebenezer Rajarathnam ,  Dara O'Sullivan

Inventor： Dick Fitzgerald ,  Ebenezer Rajarathnam ,  Dara O'Sullivan

IPC: A61K38/10 ,  C07K7/08 ,  C07K7/06 ,  A61K38/08 ,  A61P1/00

CPC classification number: C08L89/005 ,  A23J3/344 ,  A23L33/18 ,  A23L33/19 ,  A23V2002/00 ,  A61K8/64 ,  A61K35/20 ,  A61Q19/00 ,  A23V2250/54246 ,  A23V2200/304

Abstract: A bovine casein protein hydrolysate prepared using an enzyme having broad spectrum endopeptidase activity has low residual antigenicity properties in mammals compared to intact casein protein, The composition is useful as an ingredient in foods, beverages, pharmaceutical and cosmetic products. A hydrolysate prepared using Alcalase™ with a degree of hydrolysis of 19.88% has very desirably low antigenicity characteristics.

Abstract translation: 使用具有广谱肽链内切酶活性的酶制备的牛酪蛋白水解产物与完整酪蛋白相比在哺乳动物中具有较低的残留抗原性。该组合物可用作食品，饮料，药物和化妆品中的成分。 使用水解度为19.88％的Alcalase TM制备的水解产物具有非常理想的低抗原性特征。