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Method for the production of protein hydrolysates with a low bitter ingredient content
Method for the production of protein hydrolysates with a low bitter ingredient content
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机译:具有低苦味成分含量的蛋白质水解物的生产方法
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摘要
Non-bitter protein hydrolysates can be obtained from animal or vegetable proteins in a one- or two-stage process when a proteinase and an aminopeptidase which has been obtained from a mixture of peptidases from an Aspergillus culture by at least 50% inactivation of the accompanying peptidases in an aqueous solution with a pH between 5 and 9 at a temperature from 50 to 80 DEG C are allowed to act thereon.
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