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PREPARATION OF VEGETABLE PROTEIN HYDROLYZATES IN ACID-SOLUBLE GRAINS WITH A LITTLE OR WITHOUT ADSTRINGENCE AND HYDROLYZES OF LEGUMINE PROTEINS IN IMPROVED AMINO ACID GRAIN GRAINS
PREPARATION OF VEGETABLE PROTEIN HYDROLYZATES IN ACID-SOLUBLE GRAINS WITH A LITTLE OR WITHOUT ADSTRINGENCE AND HYDROLYZES OF LEGUMINE PROTEINS IN IMPROVED AMINO ACID GRAIN GRAINS
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机译:在改良的氨基酸谷物中少量或无吸附和水解豆渣蛋白的酸溶性谷物中的蔬菜蛋白水解物的制备
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摘要
the invention relates to a method of processing a legume protein material into grains, which comprises hydrolysing the legume protein material into grains, optionally adjusting the ph, then separating to form a soluble fraction and processing the soluble fraction to provide a legume protein hydrolyzate in grains that is substantially completely soluble in the entire pH range of about 2 to about 7 and that provides little or no astringency when an acidic drink containing the legume protein hydrolyzate in grains is consumed and a solid residue, and processing the solid residue to provide a second legume protein hydrolyzate having an improved amino acid index, which is improved compared to the substrate legume protein material.
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