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AIR2-CT94-1560
Health and Quality Enhancing Components from Milk Proteins for Food and Pharmaceutical Applications
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Contacts
Further Information
To find similar Items, click on a keyword below:
AIR Cluster V - Speciality Chemicals
:
Biological Conversion
:
Pharmaceuticals/Cosmetics
:
Protein/Amino Acid
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Contract No |
AIR2-CT94-1560 |
| Total Cost |
1 604 329 |
| EC Contribution |
898809 |
| Start Date |
01/06/1994 |
| Duration |
36 months |
OBJECTIVE:
The food and pharmaceutical sectors continuously need to develop
new products and processes in order to remain competitive within
the marketplace. In this regard, enzymatic modification and particularly
enzymatic hydrolysis of milk proteins provides a means of developing
added-value products having a range of applications. This proposal
therefore aims to study and develop milk protein hydrolysates
for food and pharmaceutical applications.
The proposals specific objectives are as follows:
- to study the potential of enzymatic modification of milk proteins
to produce health and quality enhancing components i.e. to enhance
mineral bioavailability, reduce allergenicity and produce bioactive
peptides
- to extensively study the above hydrolysates with respect to
their molecular and functional properties and finally
- to optimize industrial-scale production of these hydrolysates.
In order to achieve these goals the following tasks will be addressed
by the participants:
- study of the development of hydrolysates from (a) casein and,
whey protein and (b) individually isolated milk proteins using
a range of food grade enzyme preparations
- fractionation of hydrolysates into different functional groups
e.g. Phospho-, bioactive and reduced allergenicity peptides
- molecular (peptide profile, amino acid analysis, ion binding
capabilities) and functional (emulsification, foaming and sensory/bitterness)
characterization
- nutritional characterization i.e. mineral bioavailability studies
- characterization of bioactive (opioid) peptides
- allergenicity properties of hydrolysates
- development and evaluation of composite food systems incorporating
newly developed hydrolysates with emphasis on functional properties
i.e. emulsification/foaming and bitterness/sensory characteristics
- assessment of the market potential for milk protein hydrolysates
- information from tasks 1-7 will then be used to develop optimized
conditions for selected hydrolysate development at an industrial
scale. This proposal brings together 6 participants, including
a major industrial partner that are located in 4 European countries.
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Bioreactor system used at The National Dairy Products
Research Centre, Moorepark, Co. Cork, Ireland |
Contacts
Coordinator
EC Scientific Officer
Participant
participant
