PARTIALLY HYDROLYSED CEREAL PROTEIN

A composition is disclosed comprising a partially hydrolysed cereal prote in. The partially hydrolysed cereal protein is characterised in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or le ss has a molecular weight of 1.4 kDa or lower and in that it has a nitrog...

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Bibliographische Detailangaben
Hauptverfasser:	MEHEUS, ELISA MARGRIET MARIA, DE SADELEER, JOS WILLY GHISLAIN CORNEEL, KARLESKIND, DANIELE MARIE-ANTOINETTE, MCCRAE, CATHARINA HILLAGONDA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A composition is disclosed comprising a partially hydrolysed cereal prote in. The partially hydrolysed cereal protein is characterised in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or le ss has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal prote in derives from wheat. Also disclosed is a process for producing the composi tion comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueou s-soluble portion of the slurry. Compositions according to the invention fin d use as milk protein replacements and as components in nutritional suppleme nts, sports drinks,or food products including beverages.