ГОНСАЛЕС Хуан М. (US),БАНАВАРА Даттатрея (US),АЛВИ Джон Д. (US)
申请号：
RU2011120828/13
公开号：
RU2011120828A
申请日:
2009.10.23
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of obtaining a liquid nutritional product that retains the biological activity of TGF-β, including: a. selecting one or more protein ingredients that have been exposed to heat stress, including moderate heat or less； b. combining protein ingredients with one or more additional components of a liquid nutritional product to form a slurry suspension c. exposing the slurry suspension to a pressure of from about 2500 psi (170 atm) to about 3500 psi (about 238 atm) at a temperature of from about 55 ° C to about 65 ° C for about 5 to about 20 s； d. exposing the slurry to a temperature of about 135 ° C to about 150 ° C for about 1.5 to about 15 seconds； e. cooling the slurry to a temperature of less than about 8 ° C for about 30 minutes or less. 2. The method according to claim 1, where the thermal load includes a low thermal effect. The method of claim 1, wherein the protein ingredient comprises non-skimmed milk powder. The method of claim 3, wherein the non-skimmed milk powder has an undenatured whey protein nitrogen level of at least about 1.5 mg / g. The method of claim 1, wherein the protein ingredient comprises a source of whey protein powder. The method of claim 5, wherein the source of whey protein powder is selected from the group consisting of sweet whey, demineralized whey, whey protein concentrate, whey protein isolate, and combinations thereof. The method of claim 5, wherein the whey protein powder has a nitrogen level of undenatured whey protein of at least about 6.0 mg / g. The method of claim 1, wherein the protein ingredient1. Способ получения жидкого питательного продукта, который сохраняет биологическую активность TGF-β, включающий:a. выбор одного или более белковых ингредиентов, которые подвергались тепловой нагрузке, включающей среднетепловое или меньшее воздействие；b. объединение белковых ингредиентов с одним или более дополнительными компонентами жидкого питательного продукта для образования кашицеобразной суспензии；c. воздействие на кашиц
