By using this website, you consent to our use of cookies. For more information on cookies see our privacy policy page.

Text Size: a a
Home A-Z Index Subscribe/RSS Contact Us Twitter logo small white bird

Research

Funded Projects

Contact Us

Research Call

DAFM Reference

Lead(Collaborating)Institution

DAFM Award

DAFM National Call 2010 10RDUL711 UL €74,315

Project Title:

Low residual antigenicity and reduced bitterness casein hydrolysates.

Project Coordinator:

Prof Dick FitzGerald

Project Abstract

The commercial potential of casein hydrolysates for incorporation into food products such as infant formulae has been limited by their bitterness and antigenicity, creating a pressing need for the generation of hydrolysates where these undesirable effects have been greatly minimised. Such hydrolysates would further enhance the already very significant commercial value of Irish dairy ingredients and allow Irish food companies generating these hydrolysates to compete more effectively in foreign markets. An existing FIRM project has identified a casein hydrolysate generated with a commercial food grade proteolytic preparation that has bitterness levels comparable to that of a commercially available casein hydrolysate and also has highly significantly reduced residual antigenicity. Under this proposal, the generation procedure used to manufacture this hydrolysate will be refined to further minimise its bitterness and residual antigenicity. This study, undertaken in conjunction with an Irish commercial food ingredients company, would also develop a protocol for industrial scale production of this hydrolysate which would replicate the results observed at laboratory scale. The research would involve bitterness evaluation studies, residual antigenicity quantification and physicochemical characterisation of hydrolysates both at laboratory and semi-pilot scale. In addition, LC-MS/MS will be utilized for detailed peptide profiling of the optimised hydrolysate. This work will result in greater commercial opportunities (e.g. licence agreerhents, the increased ability of Irish food companies to compete in international food markets), secure high level technical jobs as well as raising the knowledge economy profile of Ireland and its food protein ingredients business globally. The relevant expertise and equipment to carry out this project resides within the proposing Institution.

Final Report:

Not available yet.