Methods for preserving endogenous TGF-β
The present invention is directed to a processing method and a selection of ingredients that will retain TGF-β levels, bioactivity, and/or bioavailability in a liquid nutritional product. The method involves selecting one or more protein ingredients that have been subjected to a heat load comprising medium-heat or less; combining the protein ingredients with other components of the liquid nutritional product to form a slurry; subjecting the slurry to a pressure of from about 2500 psi to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to 20 seconds; subjecting the slurry to a temperature of about 135 to 150° C. for about 1.5 to 15 seconds; and cooling the slurry to a temperature of less than about 8° C. over about 30 minutes or less.
1. A method of preparing a liquid nutritional product comprising transforming growth factor-beta (TGFβ) wherein the liquid nutritional product retains bioactivity of the TGF-β, the method comprising, in the listed order, the steps of:
a. selecting one or more protein ingredients including at least one whey protein powder selected from the group consisting of sweet whey, demineralized whey, whey protein concentrate, whey protein isolate and combinations thereof that have been subjected to a heat load comprising medium-heat or less, wherein the one or more protein ingredients comprises TGF-β;
b. combining the protein ingredients with one or more additional components of the liquid nutritional product to form a slurry;
c. pasteurizing the slurry at a temperature of about 70° C. to about 75° C. for about 5 to 25 seconds;
d. subjecting the slurry to a pressure of from about 2500 pounds per square inch (psi) to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to about 20 seconds;
e. subjecting the slurry to a temperature of from about 135° C. to about 150° C. for about 1.5 to about 15 seconds; and
f. cooling the slurry to a temperature of less than about 8° C. in about 30 minutes or less.
2. The method according to claim 1 , wherein the heat load comprises low-heat.
3. The method according to claim 1 , wherein the whey protein powder has an undenatured whey protein nitrogen level of from about 6.0 mg/g to about 15 mg/g.
4. The method according to claim 1 , wherein the whey protein powder has an undenatured whey protein nitrogen level of from about 10 mg/g to about 20 mg/g.
5. The method according to claim 1 , wherein the whey protein powder has an undenatured whey protein nitrogen level of from about 12 mg/g and about 15 mg/g.
6. The method according to claim 1 , wherein step (d) is conducted at a pressure of about 3000 psi and a temperature in the range of about 55° C. to about 65° C. for about 5 to 20 seconds.
7. The method according to claim 1 , wherein step (e) is conducted at a temperature in the range of about 141° C. to about 145° C. for about 1.5 to about 15 seconds.
8. The method according to claim 1 , wherein step (e) is conducted at a temperature in the range of about 141° C. to about 145° C. for about 5 seconds.
9. The method according to claim 1 , additionally comprising aseptically filling the cooled slurry into a container.