Process for preparation of protein-hydrolysate from soy flour

A process for preparation of protein hydrolysate from soy flour, said process comprising hydrolyzing aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at pH 5-9 and temperature of 53+/- 5 DEG C under stirring for 30 minutes to 6 hours; i...

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Bibliographische Detailangaben
1. Verfasser:	RAO APPU RAO GOPALA RAO APPU,CHANDRASEKHARA HOLE NARASIPURA,GOVINDARAJU KARADKA
Format:	Patent
Sprache:	eng
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 process for preparation of protein hydrolysate from soy flour, said process comprising hydrolyzing aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at pH 5-9 and temperature of 53+/- 5 DEG C under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner; neutralizing the pH value of the slurry; separating the solids by a known manner and drying the clarified liquor so obtained to get the said hydrolysate.