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METHOD FOR THE PRODUCTION OF PROTEIN PREPARATIONS WITH ESSENTIALLY CONSTANT PROPERTIES WITH REGARD TO SOLUBILITY AND FUNCTIONALITY WITHIN A PH RANGE FROM ABOUT PH 3 TO PH 10
METHOD FOR THE PRODUCTION OF PROTEIN PREPARATIONS WITH ESSENTIALLY CONSTANT PROPERTIES WITH REGARD TO SOLUBILITY AND FUNCTIONALITY WITHIN A PH RANGE FROM ABOUT PH 3 TO PH 10
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机译:在pH范围从PH到PH 10范围内具有基本恒定的可溶性和功能性的蛋白质制剂的生产方法
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摘要
Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes, grains or oilseed. The invention is distinguished by the protein-containing starting product undergoing at least one liquid extraction step and that the raffinate and/or extract obtained thereby undergoes at least one membrane separation process in which a residue is obtained or undergoes thermal upgrading in which a concentrate is obtained and that the residue or the concentrate contain the protein preparations having the desired functional properties.
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