The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

Methods of processing protein, methods of generating products with the processed protein, and products comprising and/or made with the processed protein. The methods of processing protein include hydrolyzing the protein with a proteolytic agent such as thermolysin to generate hydrolyzed peptides and, optionally, crosslinking the hydrolyzed peptides with a transglutaminase to generate crosslinked peptides. The methods reduce the allergenicity of allergenicity proteins such as β-lactoglobulin and casein. The methods of generating products with the processed protein include methods of making foams, emulsions, and/or food products with the processed protein. The products comprising and/or made with the processed protein accordingly include foams, emulsions, and food products. The foams, emulsions, and food products have decreased allergenicity compared to corresponding products made with non-processed proteins.

The present disclosure relates to a composition for alleviating, preventing or treating sarcopenia, containing, as an active ingredient, a whey protein hydrolysate, obtained by performing, on whey protein, primary hydrolysis using a Bacillus licheniformis-derived endoprotease and secondary hydrolysis using an Aspergillus oryzae-derived exoprotease, which inhibits protein degradation and activates protein synthesis through the PI3K-Akt pathway, thereby reducing muscle loss and increasing muscle size and muscle strength.

Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverag,es, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.

The present disclosure relates to processes for producing antihypertensive peptide compositions from milk compositions. It also relates to peptide compositions producible by the processes, as well as dosage forms, food products, supplements, powdered milk formula and beverages containing the peptide compositions, and to therapeutic methods and uses of the peptide compositions.

The invention relates to a composition comprising at least one first aminopeptidase and at least one second aminopeptidase, the first aminopeptidase representing up to 40% by weight relative to the total weight of the composition.

The present invention relates to new whey protein hydrolysates having a high degree of hydrolysis, are palatable and have a low turbidity without being subjected to ultrafiltration. The invention furthermore relates to methods of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising these new whey protein hydrolysates

Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.

The present invention related to a method for preparing a protein hydrolysate from a proteinaceous material by contacting the material with a proteolytic enzyme mixture having a proline specific exopeptidase. In particular, the proline specific exopeptidase is an aminopeptidase specific for at the five amino acid N-terminal sequence X-Pro-Gln-Glv-Pro-, where X is any amino acid. The present invention also relates to use of the aminopeptidase with a second exopeptidase and an endopeptidase.

The present invention relates to preparation of an acidified milk product using a transglutaminase and a trypsin-like or lysine-specific endopeptidase.