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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| creator | CHANDRASEKHARA HOLE NARASIPURA RAO APPU RAO GOPALA RAO APPU GOVINDARAJU KARADKA |
| description | 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.
一种由大豆粉制备蛋白水解物的方法，所述方法包括：使用植物源的蛋白水解酶于pH 5-9和温度53±5℃、搅拌下将固体含量为6-30％w/v的脱脂大豆粉含水浆液水解30分钟至6小时；通过已知方式使该酶失活；中和浆液的pH值；通过已知方式分离这些固体，并将所得澄清液干燥，得到所述水解物。 |
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一种由大豆粉制备蛋白水解物的方法，所述方法包括：使用植物源的蛋白水解酶于pH 5-9和温度53±5℃、搅拌下将固体含量为6-30％w/v的脱脂大豆粉含水浆液水解30分钟至6小时；通过已知方式使该酶失活；中和浆液的pH值；通过已知方式分离这些固体，并将所得澄清液干燥，得到所述水解物。</description><edition>7</edition><language>chi ; eng</language><subject>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</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040616&DB=EPODOC&CC=CN&NR=1505482A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040616&DB=EPODOC&CC=CN&NR=1505482A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHANDRASEKHARA HOLE NARASIPURA</creatorcontrib><creatorcontrib>RAO APPU RAO GOPALA RAO APPU</creatorcontrib><creatorcontrib>GOVINDARAJU KARADKA</creatorcontrib><title>Process for preparation of protein-hydrolysate from soy flour</title><description>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.
一种由大豆粉制备蛋白水解物的方法，所述方法包括：使用植物源的蛋白水解酶于pH 5-9和温度53±5℃、搅拌下将固体含量为6-30％w/v的脱脂大豆粉含水浆液水解30分钟至6小时；通过已知方式使该酶失活；中和浆液的pH值；通过已知方式分离这些固体，并将所得澄清液干燥，得到所述水解物。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLANKMpPTi0uVkjLL1IoKEotSCxKLMnMz1PITwNy80tSM_N0MypTivJzKosTS1IV0orycxWK8ysV0nLyS4t4GFjTEnOKU3mhNDeDvJtriLOHbmpBfnxqcUFicmpeakm8s5-hqYGpiYWRozFhFQCoBi_v</recordid><startdate>20040616</startdate><enddate>20040616</enddate><creator>CHANDRASEKHARA HOLE NARASIPURA</creator><creator>RAO APPU RAO GOPALA RAO APPU</creator><creator>GOVINDARAJU KARADKA</creator><scope>EVB</scope></search><sort><creationdate>20040616</creationdate><title>Process for preparation of protein-hydrolysate from soy flour</title><author>CHANDRASEKHARA HOLE NARASIPURA ; RAO APPU RAO GOPALA RAO APPU ; GOVINDARAJU KARADKA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN1505482A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2004</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>CHANDRASEKHARA HOLE NARASIPURA</creatorcontrib><creatorcontrib>RAO APPU RAO GOPALA RAO APPU</creatorcontrib><creatorcontrib>GOVINDARAJU KARADKA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHANDRASEKHARA HOLE NARASIPURA</au><au>RAO APPU RAO GOPALA RAO APPU</au><au>GOVINDARAJU KARADKA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for preparation of protein-hydrolysate from soy flour</title><date>2004-06-16</date><risdate>2004</risdate><abstract>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.
一种由大豆粉制备蛋白水解物的方法，所述方法包括：使用植物源的蛋白水解酶于pH 5-9和温度53±5℃、搅拌下将固体含量为6-30％w/v的脱脂大豆粉含水浆液水解30分钟至6小时；通过已知方式使该酶失活；中和浆液的pH值；通过已知方式分离这些固体，并将所得澄清液干燥，得到所述水解物。</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | 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 |
| title | Process for preparation of protein-hydrolysate from soy flour |
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