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Low-viscosity, high-NSI, heat-gelling soy isolates

机译:低粘度,高NSI,热胶凝大豆分离株

摘要

The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.
机译:本发明提供了高NSI的干植物蛋白分离物,其可以有效地用于代替食品配方中的蛋清蛋白和/或酪蛋白奶。分离物的特征在于具有至少90的NSI,基本上没有植物蛋白水解产物,能够形成不溶的热固性凝胶,并且其布氏水溶液的粘度基本上低于从常规未消化的植物蛋白水解产物获得的粘度。在存在硫离子的条件下相对中性的pH提取条件,以及无需化学或酶水解蛋白质成分即可回收的条件,为生产这些独特的分离产物提供了有效的方法。分离物可用于直接替代多种食品配方中的酪蛋白或蛋清。

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