Processed whey protein and process for manufacturing the same

Abstract

A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55° C. to 120° C. for 1 to 120 minutes. A process is provided for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The shelf life of the processed whey protein is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity.

We claim:  
     
         1 . A processed whey protein with an increased shelf life comprising a partially heat-denatured whey protein and a casein protein.  
     
     
         2 . The processed whey protein according to  claim 1 , wherein the partially heat-denatured whey protein is prepared by providing an aqueous solution of the non-denatured whey protein with a protein concentration of 0.5 to 15 wt % and pH 6-8, and heating this solution at 55 to 120° C. for 1 to 120 minutes.  
     
     
         3 . The processed whey protein according to  claim 1  or  2 , wherein the casein protein is at least one protein selected from the group consisting of acid casein, rennet casein, sodium caseinate, potassium caseinate, magnesium caseinate, and decomposition products of these caseins.  
     
     
         4 . The processed whey protein according to any one of  claims 1  to  3 , containing a casein protein in an amount of 0.001 to 0.2 part by weight for 1 part by weight of a partially heat-denatured whey protein.  
     
     
         5 . The processed whey protein according to any one of  claims 1  to  4 , wherein the processed whey protein has a hydrophobicity of 50 FI/mg-protein or greater.  
     
     
         6 . A process for preparing a processed whey protein comprising adding a casein protein to an aqueous solution of a non-denatured whey protein and heating the solution to partially heat-denature the non-denatured whey protein.  
     
     
         7 . A process for preparing a processed whey protein comprising preparing an aqueous solution of a partially heat-denatured whey protein by heating an aqueous solution of a non-denatured whey protein and adding a casein protein to this solution.  
     
     
         8 . The process for preparing a processed whey protein according to  claim 6  or  claim 7 , wherein the aqueous solution of the non-denatured whey protein has a protein concentration of 0.5 to 15 wt % and pH 6-8.  
     
     
         9 . The process for preparing a processed whey protein according to  claim 6  or  claim 7 , wherein the solution is heated at 55 to 120° C. for 1 to 120 minutes.  
     
     
         10 . The process for preparing a processed whey protein according to any one of  claims 6  to  9 , wherein a casein protein in an amount of 0.001 to 0.2 part by weight is used for 1 part by weight of a partially heat-denatured whey protein.  
     
     
         11 . A powder exhibiting excellent gelling properties when dissolved in water, which is prepared by drying a solution containing a partially heat-denatured whey protein and a casein protein.