| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing soybean protein aiming at both of improvement in flavor and reduction in viscosity of soybean protein in order to use the soybean protein for regulating pickle solution in production of ham or utilizing as a beverage. SOLUTION: The method for producing soybean protein comprises making transglutaminase act on the solution of soybean protein (soybean protein obtained through neutralizing defatted soy milk or acidic deposition curd corrected by subjecting the soy milk to isoelectric precipitation) followed by subjecting the thus acted soybean protein solution to protease treatment. COPYRIGHT: (C)2006,JPO&NCIPI
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