PRODUCTION OF PULSE PROTEIN PRODUCTS WITH REDUCED ASTRINGENCY

본 발명에 의한 떫은 맛이 감소된 펄스 단백질은, pH 약 4.4 미만의 수성 매질에 완전 용해하고 열안정성이 있는 펄스 단백질 생성물을 저분자량의 떫은 맛이 적은 단백질과 고분자량의 떫은 맛이 많은 단백질로 분별함으로써 얻어진다. Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value...

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Bibliographische Detailangaben
Hauptverfasser:	MEDINA SARAH, SCHWEIZER MARTIN, SEGALL KEVIN I
Format:	Patent
Sprache:	eng ; kor
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:	본 발명에 의한 떫은 맛이 감소된 펄스 단백질은, pH 약 4.4 미만의 수성 매질에 완전 용해하고 열안정성이 있는 펄스 단백질 생성물을 저분자량의 떫은 맛이 적은 단백질과 고분자량의 떫은 맛이 많은 단백질로 분별함으로써 얻어진다. Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.