Highly emulsifiable albumen hydrolysate

The present invention addresses the problem of providing an albumen hydrolysate that has high emulsifiability, high emulsion stability and high heat coagulability. The albumen hydrolysate, which is obtained by hydrolyzing albumen using a protease, is characterized in that, when 0.4 M trichloroacetic...

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Bibliographische Detailangaben
Hauptverfasser:	NAGATA SAKI, HATTA HAJIME, WANG YU, SHO SAKIKO, TAKAGI MAYUKO, HORIMOTO YASUMI, ISE SHUNTARO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	ADHESIVES CHEMISTRY DYES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS PAINTS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS POLISHES 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:	The present invention addresses the problem of providing an albumen hydrolysate that has high emulsifiability, high emulsion stability and high heat coagulability. The albumen hydrolysate, which is obtained by hydrolyzing albumen using a protease, is characterized in that, when 0.4 M trichloroacetic acid (TCA) 9 times as much as the albumen hydrolysate is added thereto, the weight of a precipitate thus formed is 60% or greater relative to the dry weight of albumen having been treated in the same manner. 本发明的课题在于提供具有乳化性、乳化稳定性和热凝固性的蛋清水解物。所述蛋清水解物是通过使用蛋白酶对蛋清进行水解而得到的蛋清水解物，对该蛋清水解物加入9倍量的0.4M三氯乙酸(TCA)使其沉淀时的沉淀物的重量为对蛋清同样地进行处理时的干燥重量的60％以上。