Denatured milk proteins and methods of making them
The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.
1. A denatured whey protein composition comprising:
at least 60 wt. % whey protein on a dry weight basis;
less than 8 wt. % native glycomacropeptide (GMP) and greater than 2 wt. % enzymatically hydrolyzed GMP relative to a total weight of protein in the denatured whey protein composition;
a proteolysis index of at least 8.0 wt. %; and
greater than 50 wt. % denatured whey proteins relative to the total weight of the protein in the denatured whey protein composition.
2. The denatured whey protein composition of claim 1 , wherein the denatured whey proteins comprise denatured enzymatically-hydrolyzed cheese whey proteins.
3. The denatured whey protein composition of claim 2 , wherein the native GMP is less than or about 7 wt. % relative to the total weight of the protein in the denatured whey protein composition.
4. The denatured whey protein composition of claim 1 , wherein the denatured whey proteins are characterized by a D50 particle size distribution value of less than or about 4.5 μm.
5. The denatured whey protein composition of claim 4 , wherein the denatured whey proteins are further characterized by a D10 particle size distribution value of less than or about 2.5 μm.
6. The denatured whey protein composition of claim 4 , wherein the denatured whey proteins are further characterized by a D90 particle size distribution value of less than or about 8.0 μm.
7. The denatured whey protein composition of claim 1 , further comprising at most 7.0 wt. % fat on a dry weight basis.
8. A method of making a denatured whey protein composition, the method comprising:
filtering cheese whey from enzymatically coagulated milk into a cheese whey retentate and a permeate; and
reducing native glycomacropeptides (GMP) in the cheese whey retentate to form a reduced-GMP cheese whey retentate composition; and
heating the reduced-GMP cheese whey retentate composition to form the denatured whey protein composition,
wherein the denatured whey protein composition is characterized by
at least 60 wt. % whey protein on a dry weight basis;
less than 11 wt. % native GMP relative to a total weight of protein in the denatured whey protein composition;
a proteolysis index of at least 8.0 wt. % or a beta-lactoglobulin to alpha lactalbumin ratio of greater than 5.00; and
greater than 50 wt. % denatured whey proteins relative to the total weight of the protein in the denatured whey protein composition.
9. The method of claim 8 , wherein the reduction of native GMP in the cheese whey retentate includes combining the cheese whey retentate with one or more enzymes that selectively hydrolyze GMP in the cheese whey retentate to form the reduced-GMP cheese whey retentate composition, the one or more enzymes that selectively hydrolyze GMP in the cheese whey retentate comprises at least one alkaline serine protease enzyme and at least one neutral protease enzyme, or wherein the reduction of GMP occurs through the microfiltration of the cheese whey retentate.
10. The method of claim 8 , wherein the heating of the reduced-GMP cheese whey retentate composition also inactivates the one or more enzymes that selectively hydrolyze the GMP in the cheese whey retentate.
11. The method of claim 8 , wherein the reduced-GMP cheese whey retentate composition is heated to a temperature of greater than or about 160° F.
12. The method of claim 8 , wherein the heating of the reduced-GMP cheese whey retentate composition further comprises exposing the reduced-GMP cheese whey retentate composition to high shear conditions.
13. The method of claim 8 , wherein the denatured whey protein composition is characterized by a weight ratio of native GMP to total whey protein of less than or about 0.15, and/or wherein the denatured whey protein composition is characterized by less than or about 11 wt. % GMP relative to the total weight of the protein in the denatured whey protein composition.
14. The method of claim 8 , wherein the reduced-GMP cheese whey retentate, prior to the heating, already include at least 30 wt. % denatured protein.
15. A denatured whey protein composition comprising:
at least 60 wt. % protein on a dry weight basis;
less than 11 wt. % native glycomacropeptide (GMP) relative to total weight of the protein;
greater than 7 wt. % fat on a dry basis;
a beta-lactoglobulin to alpha lactalbumin ratio of greater than 5.00; and
greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.
16. The denatured whey protein composition of claim 15 , wherein the denatured whey protein composition contains at least 60 wt. % beta lactoglobulin relative to a total weight of protein and/or wherein the denatured whey protein composition contains at most 12 wt. % alpha lactalbumin relative to the total weight of protein.
17. The denatured whey protein composition of claim 15 , wherein the denatured whey protein composition comprises a weight ratio of beta lactoglobulin to alpha lactalbumin of greater than or about 5.
18. The denatured whey protein composition of claim 15 , wherein the denatured whey proteins are characterized by a D50 particle size distribution value of less than or about 0.3 μm.
19. The denatured whey protein composition of claim 15 , wherein the denatured whey proteins are further characterized by a D10 particle size distribution value of less than or about 0.1 μm.
20. The denatured whey protein composition of claim 15 , wherein the denatured whey proteins are further characterized by a D90 particle size distribution value of less than or about 1.0 μm.