METHOD FOR PRODUCING AGLUCON ISOFLAVONE-CONCENTRATED VEGETABLE PROTEIN WHEY

PROBLEM TO BE SOLVED: To provide a method for producing an aglucon isoflavone-concentrated vegetable protein whey. SOLUTION: This method for producing the aglucon isoflavone-concentrated vegetable protein whey is characterized by (a) obtaining a vegetable protein whey containing glucon isoflavone an...

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Hauptverfasser:	SHEN JEROME L, BRYAN BARBARA A
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HETEROCYCLIC COMPOUNDS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing an aglucon isoflavone-concentrated vegetable protein whey. SOLUTION: This method for producing the aglucon isoflavone-concentrated vegetable protein whey is characterized by (a) obtaining a vegetable protein whey containing glucon isoflavone and a [beta]-glucosidase enzyme as a remainder enzyme, and then (b) bringing the glucon isoflavone into contact with the enzyme at a temperature of 40 to 60°C and at pH 4.0 to 8.0 for 24 to 48 hours to convert at least 80% of the glucon isoflavone in the whey into the aglucon isoflavone. The method for producing the aglucon isoflavone-concentrated vegetable protein whey is characterized by (c) obtaining a vegetable protein whey containing glucon isoflavone, and then (d) bringing the glucon isoflavone into contact with a sufficient amount of an acid at a temperature of 80 to 90°C and at pH 1 to 2 for 30 to 180 minutes to convert at least 80% of the glucon isoflavone in the whey into the aglucon isoflavone. COPYRIGHT: (C)2007,JPO&INPIT