FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING

摘要

The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.