Davisco Foods International, Inc.

Meiji Milk Products Company, Limited

Devisco Foods International, Inc.

Martin E Davis

Anand Rao

Sylvie Gauthier

Laurie Nelson

Pauline M Olson

Yves Pouliot

Tamotsu Kuwata

Hideo Ohtomo

Tadashi Nakatsubo

Mengyan Yang

Yoshinori Komatsu

Anne-Francoise Allain

Sharyn X Su

Nicholas Melachouris

Line Gourley

Akimoto Ichinomiya

Jean Claude Bruneau

Fang Ming

Mark Mitchell Davis

Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The highest ACE-inhibitory activity was obtained with the purified peptide &#x3b2;-1g (f142&#x2013;148) obtained by chemical synthesis, for which an ICvalue of 0.04 mg powder.mlwas found. The hydrolysates derived from BiPRO&#x2122; whey protein isolate and &#x3b2;-1g both gave higher antihypertensive activities (ICvalues of 0.29 to 0.90 mg powder.ml) than the other hydrolysates tested (ICvalues of 0.96 and 1.30 mg powder.ml). The recovered hydrolysate can be used to treat hypertension in mammals such as humans and domestic pets such as dogs and cats.

Enzymatic treatment of whey proteins for the production of antihypertensive peptides and the resulting products

A process isolates and recovers glycoprotein fractions in dry or solution form. Glycoproteins are recovered from deproteinized whey, preferably micro-filtered to remove large molecules and aggregates. The resulting retentate is then diluted for further processing. The resulting liquid is heated to coagulate whey protein and then cooled sufficiently to precipitate coagulated whey protein. The preparation can then be completed by centrifuging the resulting cooled solution and separating resulting supernatant containing glycoproteins from fat and precipitate. The product glycoprotein concentrate can be dried, such as by freeze drying, or recovered and stored in liquid form. In a preferred aspect, saline is employed to dilute the microfiltered concentrate prior to heating to improve the recovery of a liquid glycoprotein fraction that can be sterilized, such as by autoclaving. In another aspect, glycoprotein free of a majority of glycomacropeptides (GMP) can be recovered by adjusting the solution to alkaline pH and subjecting to ion exchange extraction. Preferred liquid products are stable to autoclaving and free of separation after storage in a sealed container at 20&deg; C. for a period of at least one month.

Isolation of glycoproteins from bovine milk

Enzymatic digests of whey protein isolates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The antihypertension activity was obtained with a hydrolysate of whey protein isolate prepared with a porcine trypsin. The recovered hydrolysate is used to treat hypertension in mammals such as humans and domestic pets such as dogs and cats.

Treatment of hypertension in mammals with hydrolyzed whey proteins

A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10% of the modified whey will improve the stability of baked goods having moisture contents as high as 50%.

Preservation of baked goods

A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.

Reduced fat yogurt preparation

A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, is of high biological value. It can be accomplished with calcium-supplemented foods that administer foods containing sufficient amounts of the modified whey to provide at least 5% of the amount of calcium required for complete nutrition on a daily basis. The regimen can benefit humans and domestic pets, in particular. More preferred levels of administration will provide at least 10% and in some cases at least 25% of the RDA for calcium for the subject.

Calcium supplemented foods and feeding regimen for calcium

A process for producing a calcium-supplemented milk drink, by adding to cow's milk, a whey mineral being of a calcium content of 2 to 8% by weight and produced by removing the protein and lactose from whey and concentrating the resulting whey by ultrafiltration and/or microfiltration. By the process, there is produced a calcium-supplemented milk drink having good flavor with no precipitate of calcium salts or being provided with attractive flavor, and being capable of passing through the sterilization process to be prepared into a commercially aseptic state.

Process of producing calcium-supplemented milk drinks

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Tonka Bay, MN, United States of America

Martin E Davis