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CN-122004340-A - Denatured milk proteins and methods of making same

CN122004340ACN 122004340 ACN122004340 ACN 122004340ACN-122004340-A

Abstract

The present disclosure includes denatured whey protein compositions. The composition comprises, on a dry weight basis, at least 60% by weight protein, less than 8% by weight natural Glycomacropeptide (GMP), relative to the total weight of the protein, greater than 2% by weight enzymatically hydrolyzed GMP, at least 8% by weight proteolysis index, and greater than 50% by weight denatured whey protein, relative to the total weight of the protein.

Inventors

  • Paul Ross Tasfer
  • LI JIANCAI
  • Bradley Mayer
  • Richard K. Merrill Lynch

Assignees

  • 奶普利乐食品公司

Dates

Publication Date
20260512
Application Date
20231124
Priority Date
20230113

Claims (15)

  1. 1. A denatured whey protein composition comprising: At least 60% by weight whey protein on a dry weight basis; Less than 11 weight percent natural Glycomacropeptide (GMP) relative to the total weight of proteins in the denatured whey protein composition; more than 7% by weight fat on a dry basis; A ratio of beta-lactoglobulin to alpha-lactalbumin of greater than 5.00, and Greater than 50% by weight of denatured whey protein relative to the total weight of the protein.
  2. 2. The denatured whey protein composition of claim 1 wherein the whey protein prior to denaturation already comprises at least 30% by weight denatured protein.
  3. 3. The denatured whey protein composition of claim 1 wherein the whey protein comprises at least 60 wt% beta-lactoglobulin relative to the total weight of protein.
  4. 4. The denatured whey protein composition of claim 1 wherein the whey protein comprises up to 12 weight percent alpha-lactalbumin relative to the total weight of protein.
  5. 5. The denatured whey protein composition of claim 1 wherein the weight ratio of beta-lactoglobulin to alpha-lactalbumin of the whey protein is greater than or equal to about 5.5.
  6. 6. A denatured whey protein composition according to claim 1 wherein the natural GMP is less than or equal to about 10.5 weight percent relative to the total weight of protein.
  7. 7. A denatured whey protein composition according to claim 1, wherein the denatured whey protein is characterized by a D50 particle size distribution value of less than or equal to 0.3 μιη.
  8. 8. The denatured whey protein composition of claim 1 wherein the denatured whey protein is further characterized by a D10 particle size distribution value of less than or equal to about 0.1 μιη.
  9. 9. The denatured whey protein composition of claim 1 wherein the denatured whey protein is further characterized by a D90 particle size distribution value of less than or equal to about 1.0 μιη.
  10. 10. A method of preparing a denatured whey protein composition, wherein the method comprises: filtering cheese whey from the enzymatically coagulated milk into cheese whey retentate and permeate; Reducing native glycomacropeptide in said cheese whey retentate to form a Glycomacropeptide (GMP) reduced cheese whey retentate composition, and Heating the GMP-reduced cheese whey retentate composition to form the denatured whey protein composition; wherein the denatured whey protein composition is characterized by: At least 60% by weight protein on a dry weight basis; Less than 11 weight percent natural GMP relative to the total weight of the protein; more than 7% by weight fat on a dry basis; A ratio of beta-lactoglobulin to alpha-lactalbumin of greater than 5.00, and Greater than 50% by weight of denatured whey protein relative to the total weight of the protein.
  11. 11. The method of claim 10, wherein the GMP reduction is achieved by microfiltration of the cheese whey retentate.
  12. 12. The method of claim 10, wherein the GMP-reduced cheese whey retentate composition is heated to a temperature of greater than or equal to about 160°f.
  13. 13. The method of claim 10, wherein the heating the GMP-reduced cheese whey retentate composition further comprises exposing the GMP-reduced cheese whey retentate composition to shearing conditions of at least 1000 s "1.
  14. 14. A method according to claim 10, wherein the denatured whey protein composition is characterized by a weight ratio of natural GMP to total whey protein of less than or equal to about 0.15.
  15. 15. A protein fortified foodstuff comprising at least 3 weight percent total protein, wherein the protein comprises a denatured whey protein composition comprising less than 11 weight percent natural Glycomacropeptide (GMP), greater than about 7 weight percent fat, and a ratio of β -lactoglobulin to α -lactalbumin of greater than 5.00 relative to the total amount of the whey protein composition.

Description

Denatured milk proteins and methods of making same (202380013682.7 Division of cases) Cross Reference to Related Applications The present application claims priority from U.S. patent application Ser. No. 18/503,535, entitled "denatured milk protein, preparation method, AND protein fortified food" (DENATURED MILK PROTEINS, METHODS OF MAKING, AND PROTEIN FORTIFIED FOODS), filed on 7, 11, 2023, which is continuation OF U.S. patent application Ser. No. 18/097,003, entitled "denatured milk protein, preparation method, AND protein fortified food" (DENATURED MILK PROTEINS, METHODS OF MAKING, AND PROTEIN FORTIFIED FOODS), filed on 13, 2023, each OF which is incorporated herein by reference in its entirety. Technical Field The present technology relates to denatured whey protein compositions, including denatured whey proteins having low native glycomacropeptide levels. Background Milk powder derived products such as milk proteins, disaccharide aldehyde (aldobionic) products and galactooligosaccharides have become a major source of ingredients for various foods and beverages. For example, milk-derived proteins have become a major source of protein fortification in nutritional bars, sports drinks, and yogurt products. One source of milk proteins is whey proteins, which are byproducts of cheese making. During cheese making, casein in the milk forms a cheese curd, and liquid whey is drained from the curd and transferred for further processing. In most cheese making processes, liquid whey is a mixture of whey protein and a large amount of lactose and minerals, and this mixture is subjected to additional purification to separate the whey protein from the lactose and minerals. Whey proteins obtained from cheese making also include additional by-products such as cheese making enzymes and the hydrolyzed proteins they produce. Natural Glycomacropeptides (GMPs) are considered a lower source of proteins for muscle recovery because they contain fewer branched-chain amino acids (particularly leucine) that stimulate muscle protein synthesis and are a major component of muscle tissue after strenuous exercise and resistance training for a period of time. Furthermore, too high a level of native GMP in the whey protein composition may result in poor flavor and poor processing bond (process incorporation), thereby reducing the total amount of protein that can be fortified into the product. The present technology can solve these and other problems. Disclosure of Invention Generally, embodiments of the present disclosure include denatured whey protein compositions. The composition comprises, on a dry weight basis, at least 60% by weight protein, less than 8% by weight natural Glycomacropeptide (GMP), relative to the total weight of the protein, greater than 2% by weight enzymatically hydrolyzed GMP, at least 8% by weight protein hydrolysis index, and greater than 50% by weight denatured whey protein, relative to the total weight of the protein. In some embodiments, the denatured whey protein may comprise denatured enzymatic hydrolyzed casein whey protein. In additional or alternative embodiments, the natural GMP is less than or about 7 wt% relative to the total weight of the protein. In a further embodiment, the denatured whey protein is characterized by a D50 particle size distribution value of less than or about 4.5 μm. In yet further embodiments, the denatured whey protein is further characterized by a D10 particle size distribution value of less than or about 2.5 μm. In additional embodiments, the denatured whey protein is further characterized by a D90 particle size distribution value of less than or about 8 μm. In further embodiments, the denatured whey protein composition may comprise up to 7.0 wt.% fat on a dry weight basis. In embodiments, the denatured whey protein composition may comprise at least 2% fat. Embodiments of the present technology also include methods of preparing a denatured whey protein composition. The method includes filtering cheese whey from enzymatically coagulated milk to produce a cheese whey retentate and a permeate, combining the cheese whey retentate with one or more enzymes that selectively hydrolyze GMP in the cheese whey retentate to form a GMP-reduced cheese whey retentate composition, and heating the GMP-reduced cheese whey retentate composition to form a denatured whey protein composition. The denatured whey protein composition may be characterized as comprising at least 60 weight percent protein on a dry weight basis, less than 8 weight percent GMP and greater than 2 weight percent enzymatically hydrolyzed GMP relative to the total weight of the protein, at least 8 weight percent proteolysis index, and greater than 50 weight percent denatured whey protein relative to the total weight of the protein. Embodiments of the present technology also include methods of preparing a denatured whey protein composition. The method includes filtering cheese whey from enzymatically coagulated milk to produce a