Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten

摘要

For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6/100 w/w, protein) was pretreated with weak acid (0.1 n HCl) at 95 deg. C for 1 h to overcome insolubility of the suspension. After treating it for 3 h with alcalase, flavourzyme was added to the wheat gluten hydroysate and hydroly- sis continued for a further 21 h at 50 deg. C.