[Innovative technologies for development of dairy products with improved tolerability and functional properties Target project MiPAF Tollelat [Italian Ministry of Agricultural and Forestry Policies; Italy]]
2005
Bonomi, F. (Milan Univ. (Italy). Dipartimento di Scienze Molecolari Agroalimentari)
The aim of the Tollelat project was to obtain high tolerability dairy products by limited proteolysis of milk proteins to remove sequences involved in allergic or intolerance phenomena. Limited proteolysis was carried out on transient conformers produced by heating at sub-denaturing temperatures and the resulting peptides were immediately removed by a simultaneous ultrafiltration step. In these conditions, the peptides permeating from the ultrafiltration membrane are not further degraded to small peptides or amino acids, as occurs in current hydrolysis processes, thus preserving most of their functional and nutritional properties. The project was developed with a molecular based (as opposed to product oriented) approach. At first, on a laboratory scale, the production of peptides with well defined molecular properties was optimized starting from whey proteins, caseins or milk. The information collected in this phase made it straightforward to scale up the process at first to pilot-plant scale and, later, to pre-industrial scale. Peptides in hydrolysis products obtained in all the different phases of the project showed a significant decrease of immunoreactivity compared to original proteins, while retaining good nutritional properties. The hydrolysates also were found to have an interesting content in peptides of pharmaceutical and nutraceutical relevance. From a more practical standpoint, the hydrolysis products obtained from defatted milk by the simultaneous hydrolysis/ultrafiltration process were microbiologically stable either as a refrigerated liquid or as spray dried solids. These hydrolysis products were also used, without any other protein source, for the production of various foods, such as ice creams, beverages, puddings, by using consolidated recipes. These food products had very good sensory scores and nutritional analysis showed that they are suitable for a broad range of consumers
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