| 摘要 |
Vegetable proteins are hydrolysed with concentrated hydrochloric acid, the hydrolysate is neutralised, separated from the first crop of insoluble matter and left standing and the second crop of insoluble matter is separated from it. After separation of the aforementioned first and second crops of insoluble matter, the hydrolysate is subjected to a counter-current liquid/liquid extraction with a solvent chosen from the group consisting of ethyl acetate, 1-butanol, 2-butanol, isobutanol and methyl ethyl ketone so as to remove the MCP and DCP from it, and then to a steam distillation in order to remove the residual solvent from it. |
