Morinaga Milk Industry Co. | Date: 2015-05-21
An antimicrobial activity enhancing agent for lactoferrin or a lactoferrin hydrolysate, which contains ribonuclease-4 as an active ingredient, and a method for producing an antimicrobial activity enhancing agent for lactoferrin or a lactoferrin hydrolysate, which comprises (a) the step of contacting raw milk with a cation exchange resin to adsorb proteins in the raw milk to the cation exchange resin, (b) the step of washing the cation exchange resin having undergone the adsorption treatment, and flowing an elution solvent to elute a protein fraction having an isoelectric point of 8.0 to 10.0, and (c) the step of subjecting the eluted protein fraction to gel filtration using a gel filtration carrier to collect a fraction of a molecular weight of 30 kDa or less.
Morinaga Milk Industry Co. | Date: 2013-06-14
The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150 C. for a period of 30 minutes to 1 second.
Morinaga Milk Industry Co. | Date: 2014-03-28
A processed cheese is produced by producing a natural cheese (N) via an acidification step, a coagulation step and a dehydration step described below, and then using the obtained natural cheese (N) for at least 5% by mass of an ingredient cheese. The acidification step is a step of acidifying a milk to obtain an acidified milk having a pH of 5.8 to 6.4, in which an acid component is added to the milk to achieve the required pH for the acidified milk, the coagulation step is a step of obtaining a curd by adding a milk coagulating enzyme to the acidified milk to cause coagulation, without adding a lactic acid bacterium starter, and the dehydration step is a step of obtaining the natural cheese (N) by separating whey from the curd, and includes an enzyme inactivation step of inactivating the milk coagulating enzyme by cooking the curd to at least 55 C. at a rate of temperature increase of not more than 1 C. per minute.
Morinaga Milk Industry Co. | Date: 2015-12-11
Morinaga Milk Industry Co. | Date: 2013-02-21
An excellent peptidyl peptidase-IV inhibitor and the like are provided. A peptide consisting of Val-Pro-X wherein X represents an amino acid residue (except for L-proline residue); the aforementioned X is preferably one selected from a basic amino acid residue, an aliphatic neutral amino acid residue, an amide group-carrying neutral amino acid residue, or an aromatic group-carrying neutral amino acid residue; the aforementioned X is preferably one selected from an alanine residue, a glutamine residue, a methionine residue, an asparagine residue, a glycine residue, a valine residue, a tyrosine residue, a serine residue, and a lysine residue; a dipeptidyl peptidase-IV inhibitor, a blood sugar rise suppressing agent, a vascular endothelial disorder suppressing agent, and an angiotensin converting enzyme inhibitor containing the aforementioned peptide as an active ingredient.