Modified lupin proteins for the preparation of water dispersible product forms of fat soluble compounds

Manufacturing a modified lupin protein comprising adjusting aqueous solution or suspension of lupin proteins of native origin having dry mass content of 0.1-20% to pH 3-9, adding 0.01-10 wt.% of protease, incubating protein solution or mixture at 5-70[deg]C until a degree of hydrolysis of 1-30% is o...

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Bibliographische Detailangaben
1. Verfasser:	FUNDA ELGER,LEUENBERGER BRUNO,BECK MARKUS,SCHAEFER CHRISTIAN
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS 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:	Manufacturing a modified lupin protein comprising adjusting aqueous solution or suspension of lupin proteins of native origin having dry mass content of 0.1-20% to pH 3-9, adding 0.01-10 wt.% of protease, incubating protein solution or mixture at 5-70[deg]C until a degree of hydrolysis of 1-30% is obtained, and inactivating the protease, is new.