INDUSTRIAL METHOD FOR PREPARING ALKALINE HYDROLYSATES OF VEGETABLE PROTEINS

摘要

A method for preparing alkaline hydrolysates of vegetable proteins, includes the following steps: 1) placing the vegetable proteins in suspension in water so as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing the suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5; 3) neutralizing the heated suspension with a mineral acid; and 4) drying the neutralized suspension so as to obtain the alkaline hydrolysate.

主权项

1. A method for preparing alkaline hydrolysates of plant proteins, characterized in that it comprises the following steps:
1) placing the plant proteins in suspension in water such that they are at a concentration between 15 and 30 dry wt %, at a temperature between 70 and 80° C. and at a pH between 9.5 and 10.5, by addition of an alkali metal hydroxide chosen from the group consisting of sodium hydroxide and potassium hydroxide, preferably potassium hydroxide, 2) allowing said suspension to incubate for 10 to 15 hours, preferably for 12 hours, at a temperature between 70 and 80° C. and at a pH between 9.5 and 10.5, 3) neutralizing said heated suspension by means of a mineral acid, preferably hydrochloric acid, 4) drying the neutralized suspension to obtain the alkaline hydrolysate.