Functional protein hydrolyzates, a process for their preparation, use of these protein hydrolyzates as a food additive, and foods containing these protein hydrolyzated

摘要

Functional hydrolyzates are prepared from microbial protein isolates, withPPa protein content of more than 90% by weight, PPa nucleic acid content of less than 2% by weight,P Pa lipid content of less than 1% by weight, PPa suspendability of 80-100%,PPa foaming capacity characterized by a foaming index of 4-7,PPa foam stability characterized by a half-life of 10-300 minutes,P Pan emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, andPPa molecular weight of between 125, 000 and 100 Daltons.PPThe functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.